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
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
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
If you’re in the Ottawa Valley or the Outaouais and you mention the concept of regional cooking in Quebec, Les Fougères will be named. Chefs Charles Part and Jennifer Warren Part are completely and utterly dedicated to serving forth the
Few media stars are as recognizable as Chef Michael Smith who is hosting the Love Your Lentils food tour of Prince Edward Island on August 4th for the lucky winners of Love Your Lentils Canada! He’s created this fabulous salad
Perhaps one phrase best describes Executive Chef Milton Rebello…boundless enthusiasm. He is embracing the ingredients of Regina and environs like a kid, albeit a widely-traveled one, in a candy shop. Fortunately Hotel Saskatchewan is almost directly across from the terrific
At CHARCUT, Calgary’s very meaty, very hot spot, there is no getting away from it –being a carnivore rules. It’s absolutely local, chef-driven cuisine. Chef/Owners John Jackson and Connie DeSousa with co-owners Carrie Jackson and Jean Francois Beeroo have had their
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
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 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)
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
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
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