Nothing says Canadian more than maple syrup, and when blended into a fall favourite such as this squash, it turns Rose Murray's familiar dish into a make-ahead classic that's perfect for entertaining.
Wild rice is as Canadian as maple syrup and Bryan Adams. Blending it with traditional Indian spices, sweet currants and crunchy almonds makes a salad fit for any time of year.
Serve this wholesome breakfast with your favourite topping, such as milk, maple syrup, honey or butter. For a treat, add a handful of your favourite dried fruit to the water with the porridge mix.
Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
A sticky maple syrup glaze on the pork makes these loaded fajitas slightly sweet and a favourite among kids. Save yourself some prep work by arranging the toppings on a platter and letting everyone assemble their own at the table.
Skyr (pronounced "skeer") is a traditional Icelandic soft cheese that's often referred to as yogurt. It's thick, creamy and packed with protein, calcium and good-for-you gut bacterial cultures. Try it in our pancakes and top each with a dollop of skyr, a drizzle of maple syrup and fresh fruit.
We've given Korean short ribs a Canadian touch by marinating them in a sweet, tangy blend of balsamic vinegar, maple syrup and Dijon. Korean-style ribs are sliced super thin, so they soak up the flavours and cook in minutes.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Developed by up-and-coming Canadian chef Gordon Bailey for Sugar Moon Farm, this dessert will more than satisfy any sweet tooth. Cooking the pecans in maple syrup and brown sugar infuses them with flavour and makes it impossible to eat just one.
This wickedly sweet cake-pudding combo is a French Canadian favourite. The sauce starts out as maple syrup and water poured over the batter but ends up thick and delicious on the bottom after baking. Serve warm with ice cream or whipped cream.
