Taste Canada
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…
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…
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.…
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.…
Southwestern Beef Steak with Succotash Sauté
Succotash Sauté is a simple side-dish that is the perfect market-fresh pairing with the Cajun-spiced steak. Use frozen corn if fresh corn is not in…
Victoria Sponge Cake
This English sponge cake layered with cream and fresh strawberries is a true classic. It is best enjoyed the day it is assembled, so factor…
Macaroni de légumineuses à la sauce au fauxmage
Macaroni de légumineuses à la sauce au fauxmage This vegan mac and cheese recipe is perfect for kids and mom and dad from cookbook Savoir…
Bison Donair Flatbread
“The idea for this dish came from a meeting I had with my food service rep. We were chatting about wild game, bison in particular,…
Dutch Babies
“Today, I credit Sooke Harbour House as the restaurant that most affected the cooking I did and still kind of do: loose menu, market- driven,…
Galettes d’avoine aux poires et aux carottes
These little bites come from Savoir quoi manger – La santé par l’intestin by Stéphanie Côté and they’re fully loaded: sweet pears, crisp oats, chopped…