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Red Lentil Waffles By: Trevor Arsenault P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. "As a child, waking up to the smell of waffles on Saturday mornings and seeing a kitchen counter spread with toppings was always a great way to start the weekend. Even though I’ve moved away from home, I still enjoy the opportunity to keep up this family tradition. My favourite part is finding new combinations of toppings to keep this meal interesting.”--Trevor Red lentils in waffles? Seriously? Seriously. These light and delicious waffles are fabulous as a brunch loaded with fresh seasonal fruits and berries, or use them as the base for a main-course plate of chicken, vegetables or baked beans. 
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Gourmet Poutine, Eh? By: Cristina Fernandes, P.H.Ec., RD. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Whether pronounced pooh-tin or pooh-teen, poutine’s deliciousness can’t be denied. Several communities in Quebec claim to be the birthplace of the great Poutine, and with good reason. One often-cited tale is that of Fernand Lachance, who claims that poutine was invented in 1957; Lachance is said to have exclaimed,“ça va faire une maudite poutine” meaning,“it will make a damn mess”when asked to put a handful of curds on french fries. Traditionally, poutine consists of classic fries, cheese curds and sauce; however, as with any cuisine, poutine has found many different expressions.” —Cristina  Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. Get your Canada day brunch started with a build your own grilled cheese bar. Gather ingredients from some of the delicious Canadian combinations below and the spread will be a hit! Comment to let us know your favourite combo!  Grilled Peaches By: Trevor Arsenault, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.  Cranberry Maple Butter Tarts By: Sue Soderman, P.H.Ec. with Pat Moynihan Morris, P.H.Ec. and Olga Kaminskyj, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.  Waste Less and Enjoy More Fresh Produce By: Theresa Makarewicz, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books.  Wild Rice and Vegetable Pilaf By: Wendi Hiebert, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "I first tasted wild rice many years ago while living in the small northern Manitoba community of Cranberry Portage. Some friends harvested wild rice on their property just outside of town, and I quickly learned to love the chewy texture and nutty flavour of this aquatic grain (it's not actually rice!) and appreciate its versatility. This pilaf was originally made with just celery and mushrooms, but over the years I've added other vegetables to boost the colour of the dish, as well as to incorporate more vegetables into my diet." -Wendi  Falafel Patties Barb Holland, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "Bye-bye deep-frying. A quick pan-fry in a skillet and you've got a quick and healthy vegetarian meal. To serve falafels, stuff them into whole wheat pitas and add a variety of toppings-Tahini sauce, Pickled Red Onions, diced tomatoes and shredded lettuce."  Salmon with Peach Salsa Emily Dobrich, SHEA Student Member Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "Growing up in Southwestern Ontario I remember the little peach tree in my grand parents' back yard. I always looked forward to the sweet and juicy, fresh-picked fruit from their tree. The fabulous fresh peach flavours, combined with salmon, make this a very special recipe to me."-Emily 
Shaved Asparagus Pizza Erin MacGregor, P.H.Ec., RD Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. “Pizza is a year round winner, but this version has major spring flair. Shaving the asparagus gives it a light feel and is visually stunning. Look for stalks thick enough to shave with a vegetable peeler. If the stalks are too thin, slice them thinly on the diagonal.” —Erin  |
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