The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc
Gluten-Free recipes
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
My favourite comfort food recipe for freshly dug potatoes. –Harold Wollin, Blue Chair Café
This recipe works best with really good sausage and bacon so grab some good stuff from Meuwly’s or your local butcher! –Ryan Hotchkiss, Bündok
This quintessential Sicilian dish is found throughout the island. Like so many other recipes in Italy there are countless versions and variations which vary from town to town and family to family.
To make a dish that showcased saskatoon berries we chose to go the savoury route and prepared a braised smoky pork shoulder with saskatoon salsa and pickled saskatoons. -Chef Dylan Prins
fresh radishes, sugar snap peas, asparagus … what could go wrong?
Austrian Sauvignon Blanc is known for high quality and the impressive elegance of the wines from south Styria—especially from a producer like Sattlerhof
The most classic way to eat asparagus is with hollandaise sauce, considered one of the French mother sauces—automatically scary for most home cooks
This is a relatively simple dish that highlights the freshness of local asparagus. You don’t want a wine to overwhelm that, which makes the Emiliana a good choice
The Two Rooms Café on Whyte Avenue made the most amazing lentil soup. Lemony, not heavy, so delicious. This is the closest I have been able to come to the taste memory of it
This soup is built on a base of roasted vegetables which adds depth of flavour. This part could also be done ahead. Alberta Pulse Growers adaption
Adapted from the New Italian Kitchen by Ethan Stowell and Leslie Miller, Ten Speed Press
The coconut milk adds a creamy, satisfying texture
I like to make this for guests and I have put my own spin on this recipe. This is a simple recipe that you can prep ahead and finish just after dinner. You don’t have to use apples you could use peaches, berries or even fruit left over in the freezer from summer. –Christine Sandford
“When we were camping around Averyon, France, we came across this recipe for Aligot. It’s made with a special cheese called Tomme Fraiche de Vache that is melted in with the potato puree and mixed a certain way, so you get long strands of cheesy potato—puts on quite a show! –Christine Sandford