Canadian Books
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.…
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…
Arctic Apple Fritters
“If there’s a deep-fried piece of dough to be had, especially in sub-zero Arctic temperatures, we are on it,” says Lindsay Anderson & Dana VanVeller,…
Grilled Wild Salmon
“We are so fortunate to live where we do, and I count wild salmon as one of the many benefits of coastal living,” says Lee…
Sugar Pie
“I’ve heard that sugar pie used to be made by stirring brown sugar, cream and flour with your finger right in the pie shell,” says…
The P&L Burger
“I am known for cheeseburgers, and I hate it,” says chef Matty Matheson, author of 2019 Shortlisted cookbook, Matty Matheson: A Cookbook. We always had…
Chocolate Chip Cookies
“This recipe has been adapted from the well-known recipe from the New York Times,” says author Jackie Kai Ellis of The Measure of My Powers. …