Appetizers & Snacks
Pan-roasted carrots with salt-roasted grapes and carrot-top green goddess dressing
“This simple side dish is carrots from top to bottom,” says Lynn Crawford, chef and author of 2018 Gold-winning cookbook Farm to Chef: Cooking Through the Seasons. “Roasted grapes bring out the natural sweetness of the caramelized carrots, and the creamy, rich carrot-top dressing completes the dish. Carrot tops are loaded with vitamins and give…
Lime-Scented Green Pea, Coconut Milk and Wheat Berry Soup
A beautiful soup for when the fresh peas are just coming out of the garden from Awesome Ancient Grains and Seeds: A Garden-to-Kitchen Guide, Includes 50 Vegetarian Recipes by Michele Genest and Dan Jason. Follow along on FB // IG // Twitter
Popsicles aux fraises et camerises
“Surprenez vos invités en leur servant ce délice glacé en guise de dessert,” dit Louise Gagnon, auteure de Sous le charme des petits fruits. “Pour cette occasion, n’allez surtout pas remplacer le yogourt riche et onctueux par un yogourt écrémé !” Follow Louise Gagnon on IG
Splat Recipe
Hailed as Canada’s most innovative chef, Marc Lepine is renowned for his masterful culinary work and extraordinary dishes at his award-winning restaurant, Atelier which showcases pioneering techniques and signature recipes inspired by local ingredients, seasonality, and innovation. Follow Marc Lepine: IG // FB // Twitter Excerpted from Atelier by Marc Lepine with Anne DesBrisay. Photography by Christian…
Honey Cajun Popcorn
Unlike almost everyone else these days, we make no claim to be a sports bar, and in fact our televisions are often turned off. That said, who doesn’t want to watch the big game for the local team? This little treat from Chef Ryan Stone is something we sometimes bring out on game nights. Follow…
Spicy Seafood Salad (Yum Thay)
“I wanted to include this recipe to show you how the basic yum dressing can be turned into something different,” says Pailin Chongchitnant, author of Hot Thai Kitchen. “I’m adding a large proportion of clams to this recipe, because the briny juice that clams release blends brilliantly with our yum dressing. Thai chili paste, or…
Roasted Beets with Chickpea Caponata & Nasturtium Pesto
[vc_row][vc_column][vc_column_text] “Our non-traditional take on a caponata uses chickpeas instead of eggplant but retains all the sweet and sour flavour,” says James Walt Executive Chef at Araxi Restaurant & Oyster Bar and author of 2017 Taste Canada Awards Gold winning cookbook Araxi: Roots to Shoots: Farm-Fresh Recipes. “Nasturtiums are fantastic, and I always love the…
Cool it Noodle Salad (with Radishes and Peas)
“When summer heats up, heaven bless the cold noodle salad,” says Sarah Britton, author of Naturally Nourished. “I like to make a big batch of this and keep it in the fridge for when hunger strikes and the last thing I want to do is turn on the stove to boil water. Any vegetables work…
Chocolate-Dipped Vanilla Bean Macaroons
“This is what I like to call macaroon perfection,” says Angela Liddon, author of Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes. “It’s the go-to quick-and- easy dessert that I pop in the oven before company comes over. Not only does everyone go nuts over the macaroons, but they fill the house…
Grain Farmers of Ontario: Modern Farming Practices
[vc_row][vc_column][vc_column_text] Blog post was written by Brianne Curtis, Communications Coordinator who farms with her family on their grain and beef operation outside of Guelph, Ontario. A question I have heard many times is, “Why do Ontario grain farmers spray their crops?”. There are a lot of negative feelings towards farmers using pesticide sprays to protect…