Enjoy Proudly Canadian Food That’s Affordable and Delicious!

Canadian patriotism is at an all-time high, and rightfully so. Canada is a beautiful country with energetic, smart and friendly people, abundant natural resources, and stunning scenery.

As a chef, I am in love with the amazing variety of fresh, regional foods, quintessentially Canadian dishes (hello, poutine!) and fusion foods that reflect the diverse cultures that make up the Canadian cultural mosaic.

Can we just sit back with a smile for a minute and think about fields and orchards full of growing grains, fruits, and vegetables? We live with abundant game animals and have access to a variety of seafood that is the envy of the world. And our agricultural practices and food supply are safe and well managed.

But, as a businesswoman, I know Canadians are going to face some tough economic times in 2025, including sticker shock at food prices.

Cooking at home “from scratch” is one of the simplest ways to control your food costs and ensure you’re enjoying food that has no additives or strange chemicals.

My cookbook, “Like Magic!” is full of recipes that feature simple, wholesome ingredients and straightforward cooking methods. Most of the recipe ingredients are products of Canada that most Canadians should be able to find in local stores. “Like Magic!” also explains why and how different cooking methods and ingredients work so you can make great recipes with confidence again and again and again.

I’d like to share a taste of what you can make in your own home to wow your tastebuds and nourish your body, while corralling costs.

This Summer-y Salad Recipe is Made Almost Entirely with Fresh Produce, Grains, and Fish from Canada.

GRAINS & PRODUCE SUMMER SALAD (makes 4-6 servings)

INGREDIENTS

Basil Dressing

• 1 cup lightly packed fresh basil
• ¼ cup lemon juice (about 1 lemon)
• ¼ cup olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste

Salad Bowl

• 2 cups cooked grains (e.g. wild rice, wheatberries, millet, brown rice, quinoa)
• ½ cup sliced green onions
• 4 cups mixed spring greens or lettuce
• 2 cups blueberries
• 1 cup cantaloupe cubes
• 1 cup yellow cherry tomatoes, halved
• 1 small zucchini, cut lengthwise in narrow ribbons
• ½ cup toasted walnut pieces
• 4 oz smoked salmon, flaked* (optional)
• 1/3 cup shredded fresh herbs (mint, dill, basil)

*You could also try slices of prosciutto, cubed ham, or even diced chicken instead of salmon.

PREPARATION:

1. For the basil dressing, in a blender or small food processor, combine the basil, lemon juice, olive oil, garlic and ¼ tsp salt and ¼ tsp black pepper. Cover and blend until the dressing is almost smooth. Set aside.
2. In a medium bowl stir together the cooked grains and green onions. Stir in 2 tbsp of the basil dressing.
3. For the salad, line a large bowl with the spring greens. Top the greens with the grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts and salmon, if using. Drizzle with half the remaining basil dressing. Toss gently. Sprinkle with fresh herbs. Serve with the remaining dressing on the side.