Warm Balsamic Lentil Salad

The friend who shared this recipe writes that he uses it under his grilled salmon fillets. It’s great with the balsamic-style cider vinegar from Nova Scotia, maple vinegar from Quebec, an off-dry wine vinegar from Niagara or the fabulous, authentically-made, balsamic from Venturi-Schultz Vancouver...

Roasted Beet Salad with Feta

We love the addition of sunflower seeds and tart green apple with earthy beets and salty feta cheese. Tip: If removing beet skins leaves you “red-handed”, just rub with sea salt and lemon juice until the beet juice stains are gone. This trick works on wooden cutting boards, too....

Brussels Sprout, Blueberry and Walnut Slaw

The nutrient-rich ingredients in this delicious slaw make it a smart choice for athletes. Brussels sprouts and blueberries are an excellent source of antioxidants and phyto-nutrients, helping to support a strong immune system. Also, walnuts and canola oil are among the top 10 food sources of...

Lobster Lentil Arugula Salad

Few media stars are as recognizable as Chef Michael Smith. He’s created this fabulous salad using PEI lobster, especially for that day and writes: “This salad perfectly combines the flavours of the land and sea! The earthy heartiness of the lentils anchors the dish, the brininess of...

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1...

Asiago, Artichoke and Lentil Salad

19 oz can lentils, rinsed and drained 2 green onions, sliced 1 red pepper, chopped 1 stalk celery, diced 1 jar marinated artichoke hearts, drained ½ cup (125 mL) shredded asiago cheese ¼ cup (60 mL) sunflower or olive oil ¼ cup (60 mL) red wine or cider vinegar 1 tsp (5 mL) Dijon mustard ½ tsp (2...

Wild Cranberry Vinaigrette

Wild cranberries are foraged all across Canada’s north.  If you cannot find wild, substitute commercially grown berries.   When they’re in season, I freeze them to make this great dressing and also, of course, cranberry sauce. 1/2 cup (125 mL) wild cranberries 1/2 cup (125 mL)  red...

Saskatoon Berry Vinaigrette

This vinaigrette using Saskatoon berries is great on greens, veggies, and fruit alike! 3/4 cup (175 mL) red wine vinegar   3/4 cup (175 mL) Saskatoon berries  2 Tbsp (30 mL) borage honey  1 cup (250 mL) canola oil  1 tsp (5 mL) fresh thyme, chopped  1/4 tsp (1 mL) salt  1/4 tsp (1 mL) ground black...

Mixed Berry, Cucumber and Mint Salad with Lime Dressing

Strawberries and cucumbers have a natural affinity because the mild flavor and crunch of a cucumber partners perfectly with sweet, tender strawberries. Other contrasting flavors and textures come from fresh mint, honey mustard and lime zest. Canola oil allows these flavors to shine. The dressing...

Chili-Roasted Root Vegetables

Roasting vegetables in a little canola oil brings out new depths of flavour. 3 medium beets, trimmed, peeled and cut into 1/2 inch (1.25 cm) wedges 3 medium carrots, peeled and cut into 3 inch (7.5 cm) pieces (cut thicker pieces in half lengthwise) 4 medium new potatoes, about 1 1/2 oz/45 g each,...