This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. The silky potatoes bathed in sweet and garlic-tinted cream could be a meal on their own. Or serve them with a crispy, pan-fried fish fillet or with a bison pot roast or a simple roast chicken. –Shane Chartrand
Shane Chartrand
Chef Shane Chartrand’s salad combines both fried and blanched kale with an irresistible taste of fall, fresh pumpkin seeds. From his new cook book Tawâw: Progressive Indigenous Cuisine