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Tortilla de Patatas
• 2 Tbsp (30 mL) olive oil • 3/4 cup (175 m ) chopped onion • 4 cups (1 L) Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces • 1/2 tsp (2 mL) salt • 6 eggs • 1/4 cup (50 mL) finely...
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Heavenly Baked Alaska
Choose your favourite ice cream and cake! For a more colourful option, make sure the cake and ice cream are different colours (e.g., vanilla ice cream over chocolate brownies). •4 egg whites • Salt,...
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Stacked Foo Yung
To Make Sauce: Whisk together in small saucepan: 1 to 2 tbsp (15 to 30 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil....
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Butter! Tarts!!!!
First the history and then a recipe….note I didn’t write THE recipe because butter tarts are about as personal as it gets for a veteran baker. To understand this iconic Canadian tart, I turned to...
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Spicy Lentil Beef Burger
• 500 g (1/2 lb) lean ground beef • 2 garlic cloves • 1 Tbsp (15 mL) honey • 1/4 tsp (1 mL) ginger • 1 cup (250 mL) cooked lentils • 2 Tbsp (30 mL) soy sauce, reduced sodium • 1 egg • 10 sprigs parsley...
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Grilled Salmon Over Lentil Salad with Walnut Vinaigrette
This healthy, delicious meal is easy to make and easy to enjoy. Eat it for lunch, dinner or even a picnic. Canola oil in the marinade and vinaigrette allows the zingy taste of the Dijon mustard and...
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Gluten-Free Cornbread (White Bean Flour)
To Make Brown Rice Flour Blend: 1 ½ cups brown rice flour, 1 ½ cups potato starch, and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in a dark, dry place....
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Halibut Time!
Chefs treasure the snowy, sweet flesh of B.C. halibut and over the years I’ve been lucky enough to haul in a couple. But none have been as large as those of these four utterly happy fishing guides in...
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Cinnamon Carrot Cake with Cream Cheese Frosting
There is only one carrot cake in our family – my Mom’s recipe! It’s so popular that our former babysitter used it as her wedding cake. It uses self-rising flour, a mixture of cake & pastry flour,...
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Chickpea Pasta Salad
• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½ cups (375 mL)...
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Chickpea & Cranberry Couscous
• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries • 1 medium zucchini, diced...
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Roasted Tomatoes
With an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate. • 4 medium ripe tomatoes,...
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University of Guelph
The University of Guelph – Canada’s Food University – is a proud sponsor of Food Day Canada. Celebrating Canadian farmers, producers, distributors, retailers, chefs, restaurateurs, researchers,...
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Spring Rhubarb Pie
It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in...
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Roasted Broccoli and Brussel Sprouts
If you think you don’t like cruciferous vegetables, such as broccoli and brussel sprouts, here’s a dish that will totally change your mind. And if you already like them, well – this will completely...
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Market Grill & Smokehouse, Inniskillin Winery, Niagara-on-the-Lake
As Executive Chef of both Inniskillin’s Market Grill & Smokehouse and Jackson-Trigg’s Tasting Gallery, Tim MacKiddie observes “When we can excite our visitors about new or unique wine and food...
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Penne with Broccoli and Tomatoes
Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4...
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Nana’s (Utterly Fabulous) Multi-Grain Rolls
When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had....
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Barley with Caramelized Vegetables
This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth...
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Bridie Molloy’s, St. John’s, Newfoundland
Brian Piercey is one of St. John’s most active chefs. He’s involved and engaged in the food life of the city. He writes: “I started my culinary career in the culinary arts program at The College of...
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Raymond’s Restaurant, St. John’s, Newfoundland
Raymond’s Restaurant has set a new bar for Canadian dining. Located in a wonderful old bank building in downtown St. John’s, Chef Jeremy Charles celebrates both the modern and traditional ingredients...
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Toqué!, Montréal
Chef Normand Laprise and business partner, Christine Lamarche, have been regaling dinners and promoting their suppliers for as long as they’ve been in business. Through Toqué!, they aimed to create a...
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Brasserie T!, Montreal
From Normand Laprise and Christine Lamarche, the creators behind fellow Food Day restaurant Toque!, and also in Montreal, come two sleek, urbane restaurants, Brasserie T! Quartier des spectacles in...
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Araxi Restaurant and Bar, Whistler, British Columbia
Araxi Executive Chef James Walt should be very proud. He’s garnered Gold for our Innovation Awards and has been on the Vancouver Magazine Awards podium for years. It’s a testament to both Walt’s talent...
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Food Day Canada 2021 Chefs & Restaurants Map
Looking for places to dine Canadian on Food Day? July 31, 2021 is coming up fast. To help plan your day, we are mapping the locations of our amazing chefs & restaurants who are showing us “Canada...
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