Chickpea Flatbread (Socca)
Jul20

Chickpea Flatbread (Socca)

Essentially a large chickpea pancake, socca comes from Provence and neighbouring Liguria, where it’s called farinata. Made using chickpea flour, it’s naturally gluten-free, high in protein and truly delicious. After baking, it can be used as is or as a base to top with any seasonal vegetables and sauces that inspire you — we love fresh garden tomatoes, herbs and greens. 1 cup (250 mL) Canadian chickpea (besan) flour 1/2...

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Dressed up Wild Mushroom Mac & Cheese
Jul18

Dressed up Wild Mushroom Mac & Cheese

Canada produces several varieties of delicious mushrooms.  We love how this recipe uses a mix of mushrooms and is served with a cheesy, garlicky, fresh herb sauce. Comfort food at it’s finest!     Gouda mornay sauce: 6 tbsp (90 mL) unsalted butter 3 tbsp (45 mL) white truffle oil 1 onion, finely diced 1/2 cup (125 mL) all-purpose flour 2 1/2 cups (625 mL) 2% milk 2 tsp (10 mL) fresh lemon juice 1 tsp (5 mL) kosher salt...

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Bleu D’Élizabeth Cheese, Dark Chocolate and Date Bites
Jul18

Bleu D’Élizabeth Cheese, Dark Chocolate and Date Bites

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories. A unique and mouth watering chocolate treat to satisfy any craving. 6 oz (180 g) dark chocolate, coarsely chopped 6 oz (180 g) pitted Medjool dates 3 oz (90 g) Bleu d’Élizabeth cheese, coarsely chopped Cocoa powder Melt chocolate in a double boiler over simmering water. Let cool. Process dates and blue cheese in a...

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Canadian Couscous and Emmental Salad
Jul18

Canadian Couscous and Emmental Salad

The unique texture and mild flavour of couscous lends a light-yet-satisfying quality to this salad, making it equally suitable as a main course or a hearty side dish. Great for picnics and potlucks. 1/4 cup (60 mL) dried cranberries  1 cup (250 mL) Canadian couscous 1/3 cup (75 mL) BC Hazelnuts 3 tbsp (45 mL) Canadian canola or sunflower oil 1/3 cup (75 mL) Artisan Apple Cider Vinegar Salt and freshly ground pepper 6 oz (180 g)...

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Trout Rolls with Ricotta & Asparagus
Jul18

Trout Rolls with Ricotta & Asparagus

Creamy Canadian Ricotta cheese mixed with fresh garden herbs and local asparagus, stuffed inside trout fillets, makes for an impressive spring or early-summer dinner.     1 Container (500 g) Franco’s Ricotta 1/2 French shallot, chopped 2 tbsp (30 mL) fresh basil, chopped 1/2 tbsp (7 mL) lemon zest Salt and freshly ground pepper 6 fresh trout fillets (about 5 oz – 150 g each), skin removed 1 bunch of asparagus (about ¾ lb –...

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