Linda and James Tapp live south of Biggar, Sask., and have farmed together their whole married life. Linda, an ardent cook and baker, shared the recipe for this juicy cobbler made with a mixture of cooked and raw local Saskatoon berries. “You get more juice and flavour that way,” she says.
Grilled sardines is perhaps the most iconic dish of Portuguese cuisine. Here it is served in a simple yet elegant way.
Roasting cauliflower gives this mild veg a boost thanks to its delicious caramelized bits; adding aromatic Middle Eastern spices takes it one step further. Prepare the dressing at least a day ahead so the flavours can meld.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
This old-fashioned favourite features a custard filling and crumbly topping.
Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.
You won't miss the meat in this satisfying vegan take on the classic soul warmer! When slow-simmered, the quinoa swells to absorb all the spicy flavours we crave in a bowl of chili. Customize with your favourite toppings.
Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.
