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.
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
1½ cup (375 mL) large green lentils, cooked ½ cup (125 mL) orange juice 2 cups (500 mL) all purpose flour 1 Tbsp (15 mL) baking powder ½ tsp (2 mL) salt ½ tsp (2 mL) cinnamon ½ tsp (2
1-19 oz can (540 mL) lentils, rinsed and drained ½ cup (125 mL) fat-free ranch dressing ½ tsp (2 mL) curry powder 2 garlic cloves Place all ingredients into food processor or blender. Blend to desired consistency. Makes 12-16 servings.
1¼ cups (310 mL) orzo pasta 6 Tbsp (90 mL) olive oil, divided ¾ cup (175 mL) dry red lentils, rinsed and drained 1/3 cup (75 mL) red wine vinegar 3 cloves garlic, minced ½ cup (125 mL) olives, pitted
Crust: 1 1/4 cups (310 mL) graham crumbs 1/4 cup (60 mL) margarine, melted 2 Tbsp (30 mL) liquid honey Filling: 2 1/2 (625 mL) cups red split lentils, cooked 250 g low fat cream cheese 1/3 cup (75 mL)
Salad: 1/2 cup (125 mL) dry green lentils 1/2 cup (125 mL) pot or pearl barley 1 garlic clove, peeled 4-6 roasted or sun-dried tomato halves, sliced or left whole 1 packed cup (250 mL) fresh spinach or Italian parsley,
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
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
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,
½ cup (125 mL) butter or margarine ½ cup (125 mL) lentil purée ¾ cup (175 mL) cocoa 2 cups (500 mL) sugar ¾ tsp (7 mL) salt 3 eggs 1 tsp (5 mL) vanilla 1 cup (250 mL) flour 1 cup (250
“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
1½ cups (375 mL) lentil purée ¾ cup (175 mL) canola oil ½ cup (125 mL) mashed banana 1½ cups (175 mL) brown sugar, packed 2 tsp (10 mL) vanilla 1 egg 2 cups (500 mL) whole wheat flour 2 tsp
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
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,
4 oz. (100 g) Low fat cream cheese, room temperature ½ cup (125 mL) Low-fat cottage cheese 1 tsp. (5 mL) Horseradish sauce 1 tsp. (5 mL) Dijon mustard ¼ tsp. (1 mL) Greek seasoning ¼ tsp. (1 mL) Ground,
1 cup (250 mL) chickpeas, cooked 1½ cups (325 mL) green lentils, cooked ¼ cup (60 mL) dried cherries ¼ cup (60 mL) cilantro, chopped For the Dressing 1 lemon, zest and juice ¼ cup (60 mL) yogurt ¼ cup
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
2 Tbsp (30 mL) butter 1 cup (250 mL) brown rice, uncooked 1 large onion, chopped 1 red pepper, chopped 3 green onion, chopped 4 cups (1 L) water 1 Tbsp (15 mL) chicken stock 1 cup (250 mL) dry
2/3 cup (160 mL) dry red lentils 1 cup (250 mL) honey (if crystallized, heat briefly in the microwave or a small saucepan just until it’s liquid again, allow to cool before proceeding) 1 1/3 cup (330 mL) smooth natural
1 cup (250 mL) brown sugar ¾ cup (175 mL) margarine 1 egg 1½ (7 mL) tsp vanilla ¾ cup (175 mL) green lentil purée 1½ (375 mL) cups all-purpose flour ½ tsp (2 mL) salt 1 tsp (5 mL)
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
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