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.
Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations. It is perfect for Easter and a great way to use up leftover lamb. 1 lb
To Marinate the Lamb: 1 Tbsp (15 mL) finely chopped fresh ginger 2 tsp (10 mL) fennel seeds, ground 2 tsp (10 mL) ground mustard 1 tsp (5 mL) cardamom seeds (removed from green or white pods) 1 tsp (5 mL) ground red pepper (cayenne)
8 oz (250 g) ground turkey 1/3 cup (75 mL) quick cooking oats 1/3 cup (75 mL) finely chopped green onion (green and white parts) 1 medium jalapeno chili pepper, finely chopped (with seeds) 2 egg whites 1/4 tsp (1 mL) coarsely ground black
3/4 tsp (4 mL) coarsely ground black pepper 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) onion powder 1/2 tsp (2 mL) salt 4 beef tenderloin steaks (5 oz/140 g each), about 1-inch ( 2.5 cm) thick 2 Tbsp (30 mL) canola oil
Kick your pork chops up a notch with this tasty mustard sauce! 3/4 tsp (4 mL) dried thyme leaves 1/2 tsp (2 mL) garlic powder 1/4 tsp (1 mL) dried pepper flakes 1/4 tsp (1 mL) salt 6 boneless pork chops (4 oz/125 g
2 Tbsp (30 mL) canola oil 1 1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained) 2 cups (500 mL) diced green bell peppers 1 cup (250
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
Lime spiced skewers of chicken – perfect for your next barbecue! Marinade 3 medium limes 1/3 cup (75 mL) canola oil 2 medium garlic cloves, minced 2 tsp (10 mL) ground ginger 3/4 tsp (4 mL) ground allspice 3/4 tsp (4 mL) dried thyme
1 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
• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 2 Tbsp (30 mL) brown sugar • 3/4 cup (175 mL) ketchup • 1/4 cup (60 mL) lemon juice • 1 Tbsp (15 mL) Worcestershire sauce •
Pancakes • 3 cup (750 mL) washed, grated potatoes (preferably Russet) • 1 Tbsp (15 mL) lemon juice • 1 cup (250 mL) cooked wild rice • 1 egg, slightly beaten • 1/2 cup (125 mL) whole wheat flour •
With an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate. • 4 medium ripe tomatoes, cut in
• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries
• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½
Monforte 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,
The 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,
This 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
Pickling 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
This 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
It’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
With 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,
Andy 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
With 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
This 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
Over Double Smoked Bacon and Caramelized Onion Du Puy Lentils
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