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.
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
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
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
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
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
The Great Canadian Beluga Lentil Burger – A Whale of a Burger As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen. Then I read…and headed to my local lentil purveyor immediately. You
Wild Pheasant with Immature Juniper, White Asparagus, Morels & Ramps on 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
Locals Island Bison Tournedos with Braised Lentil Ragout 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
Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette 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
Smoked Green Lentils with 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
Lentil Scones with Country Ham and Cheese Curds 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
Crispy Pickerel with Chorizo and Green Lentil Ragout Both Harissa with it 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,
Buckwheat Honey and Thai Spiced Flank Steak & Lemongrass Lentils 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
“Cassoulet” Smoked N.S. Wild Boar Sausage, Crispy Choucroute, Lentils with 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
Almond-crusted Slow Roasted Bourbon and Brown Sugar Glazed Berkshire Pork Belly Over Double Smoked Bacon and Caramelized Onion Du Puy Lentils with Manitoba Saskatoon Berry Gastrique Manitoba-gown pork, Manitoba-harvested lentils, Manitoba-picked berries…a locally inspired recipe could hardly get any better. What
Coconut-Cardamom Rosewater Red Lentil Ice Cream Bacalao, 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,
Lentil-Crusted Quadra Island Scallop Black Lentil Panelle /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,
Tagliolini with Black Beluga Lentils and Butter Poached Lobster Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight.
Pressure Cooked Curried Duck and Lentil Soup While 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
Red Lentil Ragout with root vegetables, Newfoundland Chanterelles and Mount Scio Savoury, topped with Citrus-roasted Cod Loin Chef Roary Macpherson, uses ‘scrunchion fat’ in this recipe, the rendered remains of frying small bits of fat pork to use as a
Laird Lentil Falafels The 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
Lentil Burger From 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 du
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