Recipes
Beet Hummus
“We often think of hummus as the exclusive domain of the chickpea,” says Joel MacPherson and Dana Harrison, authors of 2017 Shortlisted cookbook Batch: Over…
Dark Chocolate-Dipped East Coast Oatcakes
“The sad thing about living on the West Coast is its lack of oatcakes, which were our favourite snack in the Maritimes,” says Lindsay Anderson…
Thai Curry Beef ‘Ramen’
Warm and rich Thai flavours come together in this take on a popular street food. Featuring slurp-worthy noodles and plenty of colourful vegetables, this recipe…
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…
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…
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…
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…
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…
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…