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Berry Buckle
Fruit buckles are a quintessential old-fashioned favourite. We’ve produced a more rustic version of the old classic using oats and oat flour but with all the familiar flavours. Cut the buckle into squ
Grilled Greens with Warm Blackberries in White Balsamic Dressing
The fusion of sweet, salty, and tart is an explosion of the senses. When prolific blackberries are in season, there is an unlimited collection of dessert recipes. We’ve taken this to a new level by ma
Soupe au Poulet à la Française with Fennel, Vermouth, and Tarragon
This luxurious soup skips the time-consuming broth-making step and uses poached chicken breasts in quality stock instead. That way the clean flavours of fennel and leeks caramelized and deglazed in ve
Roasted Berry Salsa Tumbled over Crusted Chicken Breasts
This refreshing take on salsa has just the right ingredients to make it delicious served with any dish. We’ve developed it for crusted chicken, but it’s equally delicious tumbled over cedar-planked sa
Mr. Bannock’s Parsnip Salad
The humble parsnip gets an upgrade with this colourful fall-inspired salad.Ingredients1 lb (450 g) parsnips, trimmed and thinly sliced into ribbons
1/2 cup (125 mL) apple cider vinegar
3 oranges, zest
Keeping The Tradition Alive
Exploring Indigenous cuisine in Canada
It’s impossible to tell this story without first acknowledging the state of the country—and the world for that matter. At the time of writing this, there are mor