Canadian recipes from top chefs across Canada

Spinach & Potato Frittata

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Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave. • 1 pkg (250 g) frozen chopped spinach, thawed and well drained • 4 cups (1

Penne with Broccoli and Tomatoes

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Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup

Lemon Cheesecake

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• 1 pkg (250 g) light cream cheese, softened • 1 1/4 cups (300 mL) granulated sugar • 2 tbsp (30 mL) all-purpose flour • 1 tsp (5 mL) vanilla • 3 eggs • 1 container (454 g) extra smooth

Salmon Dill Pie with Rice Crust

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TIP: May also be made with leftover cooked salmon, leftover cooked or canned tuna, or crab meat. • 2 1/2 cups (625 mL) cooked rice, cooled • 6 eggs • Cooking spray • 2 tsp (10 mL) oil • 2/3

Bean Sprouts & Cherry Tomato Salad

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• 2 cups (500 mL) bean sprouts • 1 cup (250 mL) cherry tomato halves • 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced • 1/4 cup (60 mL) flat leaf parsley, chopped • 2 Tbsp (30

Autumn’s Wild Rice-Mushrooms Pilaf Style

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• 1/2 cup (125 mL) uncooked wild rice • 2 oz (60 g) chopped walnuts • 1 Tbsp (15 mL) canola oil , divided • 3 oz (90 g) whole mushrooms, wiped clean and quartered • 1/2 cup (125 mL)

Cumin Crusted Fish

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Sauté is quick, easy and healthy when using canola oil. • 1/2 – 1 Tbsp (7.5 – 15 mL) ground cumin • 1/4 tsp (1 mL) thyme • 1 tsp (5 mL) paprika • 1/2 tsp (2 mL) salt •

Cucumber & Black Bean Salsa Salad

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Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained

White Fish with Herb Duxelles

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This family- pleasing recipe uses mild, flaky white fish, veggies and heart healthy canola oil. It is a quick, nutritious and tasty dish – perfect for busy weekday dinners. • 1 package (8oz/225g) fresh mushrooms • 1 shallot, finely chopped

Herb Onion Rolls

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• 4 tsp (20 mL) rapid rise or instant yeast • 1 tsp (5 mL) salt • 1 1/2 cups (375 mL) whole wheat flour • 1 tsp (5 mL) dried basil • 1 tsp (5 mL) dried oregano •

Tangy Beef Stew

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• 1/4 cup (60 mL) all-purpose flour • 1/2 tsp (2 mL) salt • 1/4 tsp (1 mL) pepper • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes • 1 Tbsp (15 mL) canola oil •

Saskatoon Bars

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Bar • canola cooking spray • 1/2 cup (125 mL) canola oil • 1/2 cup (125 mL) non-hydrogenated canola margarine • 2 cups (500 mL) granulated sugar • 1 tsp (5 mL) vanilla • 1 tsp (5 mL) almond extract

Strawberry Bran Muffins

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• 3 cups (750 mL) natural bran • 1 cup (250 mL) whole-wheat flour • 1 cup (250 mL) all-purpose flour • 1/2 cup (125 mL) granulated sugar • 1 Tbsp (15 mL) baking powder • 1 tsp (5 mL)

Quick Ratatouille

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• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 1 clove garlic, crushed • 1 medium eggplant, large-diced • 1 red pepper, chopped coarsely • 3 cups (750 mL) tomatoes, chopped • 2 small zucchini, halved

Pork Medallions with Apples

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• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns,

Chocolate Chip and Oatmeal Energy Cookies

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• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed •

Greek Lentil Salad

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This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance. • 19 fl.oz can (1- 540 mL can) lentils, rinsed

Lentil Carrot Spice Muffins

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To Make Lentil Puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar

Black Bean Burgers

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• 19 fl.oz (540 mL) can black beans, rinsed and drained • 1 cup (250 mL) brown rice, cooked • 1 onion, small, chopped • 2 green onions, chopped • ½ tsp (2 mL) Tabasco sauce (optional) • 1 egg

Black Bean and Summer Corn Salad

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One of the easiest salads we know. Perfect as a vegetarian main dish! • 19 fl. oz can (540 mL can) black beans, rinsed and drained • 2 cups (500 mL) frozen corn kernels, thawed • ¼ cup (60 mL)

Zucchini & Yellow Split Pea Saute

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• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL)

Black Bean Pico de Gallo Salsa

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• 1-19 fl. oz can (1-540 mL can) Black beans, rinsed and drained • 4 tomatoes, chopped • 1 onion, finely chopped • 2 jalapeno peppers, diced • 1/4 cup (60 mL) lime juice • 1/2 cup (125 mL) chopped

Lac St. Jean Blueberry Honey Carrots

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Although I’d known about it for years, I first bought Lac St. Jean wild blueberry blossom honey in 2008 at Le Marché les Halles du Vieux Port, the fabulous farmers market in Québec City. It’s hue is slightly darker in

Spring Rhubarb Pie

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It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls

Easter Cheese & Food Traditions

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Spring is springing…thank goodness. Snow’s beginning to retreat and the rivers are opening. Although Easter is late on the calendar this year, Easter cheese is not. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and

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