John Bil’s Oyster Mignonette

The late John Bil was Canada’s oyster shucking champion in 2006 and one of the most knowledgeable (and modest) seafood experts we’ve seen. “The first 20,000 are the hardest.” he quipped. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally very...

Toasted Barley and Mustard Risotto with Pale Ale and Bacon Nuggets

Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on.  In the springtime, we like to add a few spears of steamed  & chopped asparagus at the end just...

Garden Pesto

This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it...

Chipotle and Apple Turkey Burgers with Mustard Herb Aioli

Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and favourful burgers the whole family is sure to love. The herb aioli is absolutely fantastic when served with grilled chicken or fish, or as a dip for...

The Ultimate Chocolate Brownies

Okay, okay….this recipe has very little to do with purely Canadian ingredients but I’ll defend it as part of our historical culinary tradition. Get yourself the best chocolate you can find.  I was lucky enough to be given 1 kg of Cacao Barry’s single estate chocolate pieces as a thank...

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round.  Fresh apples and cider from Canada are available even in the late spring and early summer...

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal.  For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a...

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry....

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either...

Lentil & Sweet Potato Calzones

Accompany these delicious calzones with homemade Chimichurri Sauce or salsa verde made from local grown herbs. 1 cup (250 ml) warm water 2 tsp (10 ml) active dry yeast 3 cups (750 ml) organic flour 1 1/2 tsp (8 ml) salt 3 tbsp (45 ml) cold pressed canola or sunflower oil 3 sweet potatoes, scrubbed...

Not Your Ordinary Fish Burger

This recipe is courtesy of the team at Taste of Nova Scotia…and the proud fisherfolk of that great Province. Make your own homemade mayonnaise and you’ll never go back to store-bought…plus the fact when you make your own, it’s Canadian!  For Burger: 4 sesame buns 16-20 oz...