Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls of sugar. We made it into crisps and cobblers, stews and chutneys. Now...

Marie Nightingale’s Baked Jacob’s Cattle Beans

Halifax-based food writer and Maritime icon, Marie Nightingale, was pulling together an article on beans and found this great recipe on the back of the package of  Webster’s Farms from Cambridge, Nova Scotia.  Calling the family to ask their permission to publish it, she was greeted with a laugh....

Piradzini – Latvian Bacon & Onion-stuffed Rolls

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers. Dough • 1 medium potato, peeled and diced • 1 cup (250 mL) water • 1 tsp (5 mL) salt • 1...

Wild Rice and Potato Pancakes with Corn Salsa

Pancakes • 3 cup (750 mL) washed, grated potatoes (preferably Russet) • 1 Tbsp (15 mL) lemon juice • 1 cup (250 mL) cooked wild rice • 1 egg, slightly beaten • 1/2 cup (125 mL) whole wheat flour • 1 Tbsp (15 mL) prepared mustard • 2 Tbsp (30 mL) fresh dill • 2 Tbsp (30 mL) canola oil • 1/2 tsp (2...

Roasted Tomatoes

With an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate. • 4 medium ripe tomatoes, cut in half • 2 Tbsp (30 mL) canola oil • 1/4 cup (60 mL) finely chopped red onion • 1 clove...

Chickpea & Cranberry Couscous

• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries • 1 medium zucchini, diced • 2 carrots, peeled and diced • 3 green onions, chopped • 2 cups (500 mL) cooked chickpeas or...

Chickpea Pasta Salad

• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½ cups (375 mL) sweet red pepper, chopped • 4 green onions, finely chopped • ¼ cup (60 mL) feta cheese, crumbled • ⅓...

Halibut Time!

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 photo of their trip out to the wild Pacific off the west coast of Vancouver...

Gluten-Free Cornbread (White Bean Flour)

To Make Brown Rice Flour Blend: 1 ½ cups brown rice flour, 1 ½ cups potato starch, and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in a dark, dry place. • 1 cup (250 mL) gluten-free cornmeal • ½ cup (125 mL) white Bean Flour • 1/3 cup (75 mL) Brown...

Grilled Salmon Over Lentil Salad with Walnut Vinaigrette

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 come through. Canola oil also provides heart-smart omega-3 fat along with the salmon...