By Nathan Fong

Canadians, new and not-so-new with roots in Asia have brought with them their ethnic pantries, which include a larder full of exotic vegetables: gourds, roots, vibrant leafy greens, luscious Japanese kabocha pumpkins and mellow winter melons.

We’ve chosen to highlight these vegetables here. Winter melons are large, dark green melons prized for their snowy white flesh, which is crisp when fresh and becomes translucent and soft when cooked. Try this wonderful melon in a traditional Chinese soup, updated and served in a melon bowl. Japanese kabocha pumpkin is renowned for its vibrant golden flesh and when cooked is delicately sweet – wonderful braised with Chinese black beans, fresh clams and a hint of chili. Lastly, lotus root with its flowery pattern makes pretty crisps when thinly sliced and fried. Tossed with flavour-infused salts they make an exotic snacking alternative.

So, if adding vegetables to your diet is getting a little boring, make these dishes and make it exotic.

Winter Melon Eight Treasures Soup in Melon Shell

Pairs well with Hester Creek Pinot Gris OR Duck Pond Pinot Noir.

Infused Salt Lotus Root Chips

Pairs well with Hakutsuru Draft Sake OR Mionetto Il Prosecco.

Braised Kabocha Pumpkin with Black Bean and Clams

Pairs well with Calona Vineyards Artist Series Gewürztraminer OR Peter Lehmann Layers Red.

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