Ramps – our local wild leeks – are in season and their delicious, delicate herbaceous onion-y/garlic-y flavour tastes like springtime. One way to show off these fleeting treats is to use them to replace the scallions that are traditionally used in Champ, the classic Irish dish of buttery mashed potatoes & green onions. So what goes beautifully with a big pile of yummy mash? Meatloaf, of course! With a mix of ground meats – beef for hearty flavour, pork for tender juiciness – veggies, herbs, spices and the classic gooey, tangy-sweet glaze made with our own homemade ketchup. Served with some grilled fresh local asparagus.
#Vegan #GF* options
*Cook’s note: panade – stale bread soaked in milk – is the secret to keeping meatloaf light & moist. I’ll be using the delicious gluten-free sourdough focaccia made by Sara Lapell of Nice Buns.
There’s also organic baby green side salad, and fresh baked pie from the wood ovens at Dufferin Grove Park.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
Learn more about our Drop-In Dinners