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.
(Brassica rapa, Brassica napus or Brassica juncea) Long before writer Michael Pollan’s dictum, “Eat food. Not too much. Mostly plants.” was publishing in the New York Time Magazine in 2007, Canadian researchers and growers had been setting the stage for the shift he
This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few
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
• 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 •
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
There is only one carrot cake in our family – my Mom’s recipe! It’s so popular that our former babysitter used it as her wedding cake. It uses self-rising flour, a mixture of cake & pastry flour, baking powder and
This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and fresh herbs to
A simple apple crisp recipe that is delicious served warm or cold with cream or ice cream. • 8 cups (2 L) apples, peeled, cored and sliced • 1/4 cup (60 mL) brown sugar, packed • 1 Tbsp (15 mL)
CanolaInfo is the information source about canola oil for consumers, health professionals, chefs, media, educators – everyone who wants to know more about the world’s healthiest oil. The CanolaInfo team is supported by Canada’s canola growers, crop input suppliers, exporters,
• 2 cups (500 mL) bean sprouts • 1 cup (250 mL) cherry tomato halves • 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced • 1/4 cup (60 mL) flat leaf parsley, chopped • 2 Tbsp (30
• 1/2 cup (125 mL) uncooked wild rice • 2 oz (60 g) chopped walnuts • 1 Tbsp (15 mL) canola oil , divided • 3 oz (90 g) whole mushrooms, wiped clean and quartered • 1/2 cup (125 mL)
Sauté is quick, easy and healthy when using canola oil. • 1/2 – 1 Tbsp (7.5 – 15 mL) ground cumin • 1/4 tsp (1 mL) thyme • 1 tsp (5 mL) paprika • 1/2 tsp (2 mL) salt •
Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained
Salad • 2 cups (500 mL) uncooked bow tie pasta • 2 large ripe tomatoes, diced • 1 medium green pepper, chopped • 1 medium red pepper, chopped • 1 medium white onion, chopped • 1 English cucumber, chopped Dressing
This family- pleasing recipe uses mild, flaky white fish, veggies and heart healthy canola oil. It is a quick, nutritious and tasty dish – perfect for busy weekday dinners. • 1 package (8oz/225g) fresh mushrooms • 1 shallot, finely chopped
• 4 tsp (20 mL) rapid rise or instant yeast • 1 tsp (5 mL) salt • 1 1/2 cups (375 mL) whole wheat flour • 1 tsp (5 mL) dried basil • 1 tsp (5 mL) dried oregano •
• 1/4 cup (60 mL) all-purpose flour • 1/2 tsp (2 mL) salt • 1/4 tsp (1 mL) pepper • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes • 1 Tbsp (15 mL) canola oil •
Bar • canola cooking spray • 1/2 cup (125 mL) canola oil • 1/2 cup (125 mL) non-hydrogenated canola margarine • 2 cups (500 mL) granulated sugar • 1 tsp (5 mL) vanilla • 1 tsp (5 mL) almond extract
• 3 cups (750 mL) natural bran • 1 cup (250 mL) whole-wheat flour • 1 cup (250 mL) all-purpose flour • 1/2 cup (125 mL) granulated sugar • 1 Tbsp (15 mL) baking powder • 1 tsp (5 mL)
• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 1 clove garlic, crushed • 1 medium eggplant, large-diced • 1 red pepper, chopped coarsely • 3 cups (750 mL) tomatoes, chopped • 2 small zucchini, halved
• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns,
• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed •
To Make Lentil Puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar
• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL)
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