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.
Chef Alex Haun is a someone to watch and to dine with. He has been lured away from his great personally-run restaurant to open Savour in the Garden, the small dining space in Canada’s Garden of the Year 2013,
Chefs treasure the snowy, sweet flesh of B.C. halibut and over the years I’ve been lucky enough to haul in a couple. But none have been as large as those of these four utterly happy fishing guides in a scratchy
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
TIP: May also be made with leftover cooked salmon, leftover cooked or canned tuna, or crab meat. • 2 1/2 cups (625 mL) cooked rice, cooled • 6 eggs • Cooking spray • 2 tsp (10 mL) oil • 2/3
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 •
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
Comments