Many Salads, One Recipe
Jul18

Many Salads, One Recipe

Having a basic recipe at your fingertips in the kitchen makes life so much easier. This 100% Canadian vinaigrette is one that lends itself to countless variations for your summer salads. Always begin with a natural sweetener to balance the acid – maple syrup, apple butter even a squirt of local honey.  Our Shop Like a Canadian guide has tons of info.  We love apple cider vinegar but other locally fermented ones also are great....

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Buttermilk Corn Bread
Nov10

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal.  For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a healthy dose of ground flax.  It’s tremendous with almost any sort of soup although we like it a lot with a traditional onion soup! •...

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Fabulous Wheat Berry Salad
May31

Fabulous Wheat Berry Salad

This is another one of Joan Heath’s excellent recipes, she says that it may be made ahead and refrigerated, without the nuts and sunflower seeds, for up to 3 days. While the cooking of the various grains may seem a bit fussy, the results are worth it. Serve the salad on a bed of spinach or baby salad greens. 1 cup (250 mL) wheat berries 3/4 cup (175 mL) wild rice 1 cup (250 mL) pot barley 4 green onions, thinly sliced 1 sweet red...

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Easter Cheese & Food Traditions
Mar29

Easter Cheese & Food Traditions

Spring is springing…thank goodness.  Snow’s beginning to retreat and the rivers are opening.   Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and ready to serve with a good drenching of first run maple syrup. The Mennonite community has a very strong presence in central Canada. Many...

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Barley with Caramelized Vegetables
Nov01

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1 medium onion, thinly sliced • 1 red pepper, thinly sliced • 1 package (8 oz/250 g) sliced mushrooms • 1 large clove garlic, finely chopped • 1...

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