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.
(Lens culinaris) During his time at the Crop Development Centre (CDC) in the University of Saskatchewan, Dr. Al Slinkard, the father of Canada’s pulse industry, advised and coached a number of graduate students. One of them, the man who eventually
(Lens culinaris) Dr. Al Slinkard of the University of Saskatchewan is an agricultural researcher specializing in turning dreams into reality. Because of him, Canada is now the world’s leading exporter of lentils andpeas and one of the top producers
Canadian Lentils, Chef Michael Smith and Food Day Canada teamed up in May to test drive a contest that linked Food Day Canada chefs with our Prairie-grown lentils. It became an all-out culinary battle and ended in a tie between Charles Part
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
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
Canadians Spread Lentil Love from Coast to Coast National contest draws thousands of votes for unique lentil dishes by top Canadian Chefs SASKATOON, SK, June 13, 2012 /Canada NewsWire - Love Your Lentils Canada, a national contest sponsored by Canadian Lentils, in partnership
Chef 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
Warm Lemon Lentils with Cumin, Coriander, Spinach and Fairwinds Farm Yogurt served with Spiced Lentil Crackers Andy understands flavour! This dish, minus the yogurt topping, is totally vegan. Using Red Fife flour, the heritage grain popularized by the Fife
The Great Canadian Lentil ~ Wild Mushroom Ravioli In busy restaurants it’s important to be able to assemble the ingredients for a great dish like this in minutes. In fact, that’s the point of this multi-layered recipe. Norm creates all
Smoked Bacon Lentil Ragout 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
2 boxes of ready-to-bake lasagna noodles 1 lb. each 1 cupful (250 mL) or so of shredded mozzarella cheese A big splash of olive oil 2 onions, chopped 1 whole head of garlic cloves, minced 1 28 oz can (796
Pan Seared Snapper Fillet with Spicy Spot Prawn Escabeche on 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
Add a pinch of dried red pepper flakes during cooking for added spice. canola or olive oil, for cooking 1 onion, peeled and chopped 1 lb. (454 g) lean ground beef or bison 2 garlic cloves, crushed 1 – 28
2 Tbsp (30 mL) olive oil 1 small onion, diced 2 cloves garlic, crushed 15 oz (450 g) can lentils, drained and rinsed ½ tsp (2 mL) seasoning salt ½ tsp (2 mL) oregano ¾ cup (175 mL) Monterey Jack
Wood Grilled Ocean Wise Albacore Tuna , 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
1 onion, chopped 3 stalks celery, chopped 2 large apples, cut and cubed 3 cloves garlic, minced 2 Tbsp (30 mL) vegetable oil 2 cups (500 mL)green lentils, cooked or canned 2 Tbsp (30 mL) curry powder (mild) ½ cup
1 ¾ (425 mL) cups all-purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) white sugar Dash salt ¼ cup (60 mL) soft margarine, unsalted 2/3 cup (150 mL) lentil purée 2/3 cup (150 mL) 1% milk Preheat
1 cup (250 mL) green lentils, cooked 2 Tbsp (30 mL) parmesan cheese, grated 1 Tbsp (30 mL) onion, finely chopped ¼ tsp (1 mL) oregano, dry crumbled ¼ tsp (1 mL) thyme, dry crumbled 1/8 tsp (0.5 mL) black pepper,
Canadian Lentil Meatballs with Cucumber Yogurt Sauce 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
1/4 cup (60 mL) dry red lentils 3/4 cup (185 mL) old-fashioned (large flake) oats 1/2 cup (125 mL) milk 1/2 cup (125 mL) plain yogurt (preferably not fat free) 1/2 cup (125 mL) brown sugar 1/3 cup (80 mL)
1 lb (500 g) ground beef 1 medium onion, chopped 1 garlic clove, minced 19 oz (475 g) can tomato sauce 1 cup (250 mL) green lentils, cooked or canned 10 oz (250 g) can whole mushrooms, drained ½ cup
1¾ cups (425 mL) dry red lentils 2 cups (500 mL) vegetable stock 1 Tbsp (15 mL) canola oil 1/6 cup (37 mL) onion, fine dice ½ Tbsp (7 mL) garlic, minced ¼ red pepper, diced 1 carrot, shredded 3
12-16 medium mushrooms ¼ cup (60 mL) butter or margarine ¼ cup (60 mL) onions, finely chopped ¼ tsp (1 mL) salt 1/8 tsp (0.5 mL) black pepper, freshly ground ½ cup (125 mL) green lentils, cooked ½ cup (125 mL)
Foie Gras Gnocchi Poutine Monforte Dairy Cheese Curds and Goat Cream Upper Canada Cheese Company Guernsey Ricotta & Potato Gnocchi Cabernet Franc Lentil Jus When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door
Pickled Pacific Mackerel and Lentil Salad 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
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