Barley and Lentil Soup
0This soup combines the two Prairie culinary powerhouses…barley and lentils. 2 onions, chopped 1 garlic clove, minced 1 tbsp (15 mL) olive oil ½ tsp.(2 mL) ginger ½ tsp(2 mL) paprika ½ tsp (2 mL) turmeric 4 ½ cups
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From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Loving Lentils
Asiago, Artichoke and Lentil Salad
019 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
Prairie Spice Cake
01/2 cup (125 mL) rolled oats 1 1/2 cups (375 mL) whole wheat flour or multigrain flour 1/4 cup (60 mL) barley flour 1/2 tsp (2 mL) salt 1 tsp (5 mL) ground cinnamon 1 tsp (5 mL) baking soda 1/4 cup (60 mL) flax 2 tsp
Lentil Risotto
01 Tbsp (15 mL) canola oil 1 yellow onion, finely diced 1 medium carrot, finely diced 2 celery sticks, finely chopped 2 cloves garlic, chopped 1 cup (250 mL) red lentils 1 cup (250 mL) black or green lentils 1
Foie Gras Gnocchi Poutine
0Monforte Dairy Cheese Curds and Goat Cream & Cabernet Franc Lentil Jus When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door of his restaurant as possible. Upper Canada cheese, made with Guernsey milk,
Smoked Bacon Lentil Ragout
0The Waterfont Centre has a marvellous herb garden and was the second hotel in Canada to have it’s own bee hives. When Dana serves this at Heron’s, it’s a menu component in her Pan-seared Qualicum Bay Scallops, Smoked Bacon~ Lentil Ragout,
Canadian Lentil Meatballs with Cucumber Yogurt Sauce
0This is a wonderful home-style Persian dish, the kind that Hamid grew up enjoying. The Cucumber Sauce is more of a method than an actual recipe. Like all great chefs, he tastes as he goes. He’ll combine a cup or
Pickled Pacific Mackerel and Lentil Salad
0Pickling fish is a very traditional way of preserving it but one not as widely used in Canada as it should be. If you cannot find really fresh mackerel, any firm white fish will work. This Lentil Salad could
Locals Island Bison Tournedos with Braised Lentil Ragout
0This dish is a serious course in the elements of classic French cooking. The Braised French Lentil Ragout is outstanding. And yes, bison are being farmed (ranched?) on Vancouver Island, near Black Creek in the lush Comox River Valley. For
Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette
0It’s interesting to watch chefs all tackle a challenge to develop a recipe. Chef Dang has created a very ‘clean’ dish where all the flavours and textures are in concert one with another. Red Lentil Crusted Tuna 1 small
Lentil-Crusted Quadra Island Scallop Black Lentil Panelle
0With Smoked Lentil Ragout, Asparagus & Honey Lime Vinaigrette The dish says “Spring in British Columbia!” Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops harvested from the cold, fast flowing waters near Quadra Island,
Warm Lemon Lentils with Cumin, Coriander, Spinach and Fairwinds Farm Yogurt served with Spiced Lentil Crackers
0Andy understands flavour! This dish, minus the yogurt topping, is totally vegan. Using Red Fife flour, the heritage grain popularized by the Fife family in the mid-1800s and one of foundations of Prairie agriculture, he creates crackers that would go well
Wood Grilled Ocean Wise Albacore Tuna
0With Sprouted Lentil & Wild Ramp Fritter, Smoked Onion Puree, & fresh Dill-Camelina oil Camelina is a new organically grown and processed oil from Saskatchewan. It has a grassy flavour without the bitterness of some oils and excellent shelf
Lentil Scones with Country Ham and Cheese Curds
0This is a recipe I know I will make over and over. The clincher for me is the kale…I love the stuff and with the cheese curds and lentils, they are full of all the good things I love to
Slow Roasted Bourbon and Brown Sugar Glazed Berkshire Pork Belly on Du Puy Lentils
0Over Double Smoked Bacon and Caramelized Onion Du Puy Lentils
Pressure Cooked Curried Duck and Lentil Soup
0While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot. While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good
Lentil Burger
0From the heart of lentil-land, this burger can take on any comers. I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish. 2 cups (500 mL) du
Pan Seared Snapper Fillet with Spicy Spot Prawn Escabeche
1On Red Wine Braised Black Lentils with Wilted Mustard Greens and Lentil Fritter Chef Yarymowich has this dish on her Picasso Menu during the extraordinary May-long exhibit at the Art Gallery of Ontario. In its finished form it actually looks a bit Picasso-ish.
Wild Pheasant with Immature Juniper, White Asparagus, Morels & Ramps
0On Beluga Lentils with Pancetta in Red Wine DNA specializes in true Boreal cuisine and the wild flavours of Quebec. Because foraged ingredients are so difficult to find, Chef Derek Dammann and his former partner, Alex Cruz, set up Societe-Orignal.
Crispy Pickerel with Chorizo and Green Lentil Ragout
0Both Harissa with its characteristic heat and the lemony-flavoured Sumac are available at Persian food markets. Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale, could easily stand on its own The Fish:
Laird Lentil Falafels
0The Laird lentil is to the culinary world what Marquis wheat was and Yukon Gold potatoes are – a true, unmitigated star! Released as a registered cultivar way back in 1978, it is still the standard for large-seeded green lentils
Smoked Green Lentils
0With Wild Sorrel, Lovage, Sprouted Red Lentils, Dark Harbor Dulse and Pickled Rhubarb Jesse harvests New Brunswick with wild abandon and an infectious smile. He’ll forage for the sheep’s sorrel and grow the lovage himself in his greenhouse. The dulse
Buckwheat Honey and Thai Spiced Flank Steak & Lemongrass Lentils
0Chef Ross Munro is a beef expert, aging PEI meat to perfection before serving it. Thai-inspired, the lemon grass, spice paste and curry leaves can be found is Asian food stores. 2 pounds (908 g) prime Prince Edward Island beef flank steak
Cassoulet- Smoked N.S. Wild Boar Sausage, Crispy Choucroute, Lentils
0Served w/ Tomato and Duck Confit A great riff off on the classic French Cassoulet only using an all-Canadian cast. Begin by making the Duck Confit (duck fat is now available in specialty grocery stores) and refrigerate until needed.
Coconut-Cardamom Rosewater Red Lentil Ice Cream
0Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg, and gluten-free. Packed with flavour, protein,
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