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As early as the 1800’s, Canada’s great cheddar cheeses and Westphalian-style hams were exported to Great Britain. Today our mustard is responsible for Dijon, our semolina travels to Italy for Pasta and our oils head to South East Asia.
2 tbsp olive oil 1 small onion, diced 2 cloves garlic, crushed 15 oz can lentils, drained and rinsed ½ tsp seasoning salt ½ tsp oregano ¾ cup Monterey Jack or Pepper Jack cheese 6 flour tortillas Heat heavy skillet
1 onion, chopped 3 stalks celery, chopped 2 large apples, cut and cubed 3 cloves garlic, minced 2 tbsp vegetable oil 2 cups green lentils, cooked or canned 2 tbsp curry powder (mild) ½ cup water or vegetable stock 4
¾ cup (180 mL) dry red lentils 1½ cups water 1 tbsp. olive oil 2 cloves garlic, minced 1 small onion, chopped ½ small eggplant, diced 1 lb sweet potato, cubed 1 can Italian Style diced tomatoes, un-drained 1 tsp.
2 tbsp canola oil 1 medium onion, chopped 2 medium carrots, peeled and chopped 2 celery stalks, chopped 1 bay leaf 1 garlic clove, minced 1½ tsp curry powder 2 cups dry green lentils, rinsed 2 medium sweet potatoes, peeled
3/8 cup olive oil ½ cup onions, fine dice 1 tbsp garlic, minced 2¼ cups crushed tomatoes 2¼ cups fire roasted tomatoes 1 tbsp parsley, fine chop 1 tbsp oregano, dry 2 bay leaves 5 basil leaves, fine chop 1
1/2 cup (125 mL) dry red lentils 1 medium potato (about 1/2 pound – 225 g), grated (peeling is optional) 1 large egg 1 garlic clove, crushed and minced 2 green onions, finely sliced 2 Tbsp (30 mL) grated Parmesan
1 tbsp canola oil 1 yellow onion, finely diced 1 medium carrot, finely diced 2 celery sticks, finely chopped 2 cloves garlic, chopped 1 cup red lentils 1 cup black or green lentils 1 oz rosemary, thyme and oregano finely
To Make Brown Rice Flour Blend: 1 ½ cups brown rice flour, 1 ½ cups potato starch, and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in a dark, dry place. • 1 cup (250
• 2 tbsp (30 mL) olive oil • 3/4 cup (175 m ) chopped onion • 4 cups (1 L) Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces • 1/2 tsp (2 mL) salt • 6 eggs
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