Okay. I’m bringing out an oldie but goodie. It really is a great one for late summer when tomatoes are plentiful, but we get great tomatoes now year-round and this is good for a cold day. –Leanne Smoliak
Omnivore recipes
This crispy, sweet and spicy dish will provide you a delicious and easy dinner at home
Chef Liana Robberecht is back with another delish bison dish
You won’t be able to say no to these biscuits featuring Noble Premium Bison by…
Two techniques to build flavour and a crispy crust—applying the salt and gin mixture a few days before cooking, then rubbing the roast with sugar and spices after the initial cooking. This will keep the crust flavourful and crispy and the meat juicy.- Roger Letourneau
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
A classic Neapolitan sauce and cut of pasta that is rich and full of deep flavours. I love the texture of paccheri and find that is works so well for a sauce like this. Avoid over salting the water or sauce as the majority of ingredients in this recipe are preserved in salt and bring a powerful punch!
Olive oil preserved tuna is something I always have in my pantry. There are so many quick and delicious recipes that we make with it and this is one of our favourites. I also like to substitute dill for the parsley as a great alternative
“What makes this ragu particularly Roman and delicious is the addition of anchovies adding a subtle umami that works perfectly with lamb. I find that the absence of tomato in this recipe allows the flavours of the lamb to truly shine.” –Daniel Costa, Corso 32.
“This recipe is best with a shoulder roast or shank. We make it both with raw roast or leftover roast—works great both ways.”
–Trevor Riehl, Haywire Farms
We first fell in love with chef Thottungal’s food when he podiumed at the 2018 Canadian Culinary Championship and again when he served this at the opening reception of the championships in Ottawa in February.
Kaelin Whittaker, Ruby Apron/Awn Kitchen
Kaelin Whittaker, Ruby Apron/Awn Kitchen 6-8 lamb chops 6 T olive oil 5 T dried…
Blair based this menu for four on the new Canada Food guide—half the plate fruit and vegetables, one quarter whole grains and one quarter protein