Pork Tenderloin Stuffed with Caramalized Onions and Cranberries Topped with Crusted Goat Cheese

My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.

Maple Syrup Pork Ribs

My family is very fortunate to have a "sugar bush" in Northern Ontario, where we make our own maple syrup every spring. As a result, it is usually plentiful so we use it pretty much everyday in baking and cooking. We think that everything tastes better with maple syrup! I serve the ribs with a side of long-grain brown and Canadian wild rice blend that I make up (3/4 brown to 1/4 wild), oven roasted squash and steamed green beans with toasted walnuts. Tip: this is a terrific recipe to make earlier in the day (up to the point of cooking it for one hour). Just cover the baking dish with foil and keep refrigerated until ready, then you can visit with your guests while it bakes. I also put the rice on at that time as it takes an hour to steam and the squash can go right in the oven, at the same time and temperature as the ribs as well. You just have to steam the beans for the last few minutes before the meal. I have been making this recipe for over eighteen years and everyone of every age loves it.

Baked Manitoba Harvest Ratatouille

This dish is inspired by the wonderful fresh produce from the Osbourne Village Farmer's Market which is across the street from my house in Winnipeg. The market is open Thursday nights from June to September and features only very local farmers, including some urban farmers. Each week my son and I would go to the market and buy one of each item available. Towards the middle of the summer I ended up with many varieties of peppers, summer squash, eggplant, tomatoes and herbs, so I developed this recipe to celebrate the Manitoba Harvest. All of these ingredients, with the exception of quinoa, are grown in Manitoba. Quinoa is an excellent source of iron and magnesium as well as one of the best vegetable sources of protein. Serve this dish with a slice of whole grain bread to complete the protein.

Vegan Tofu & Quinoa Bowls

Comfort food comes in meal-size bowls this winter, packed with good-for-you ingredients.

Winter Vegetable Pasta Salad

Cook everything together in one pot for this easy warm salad.

Fall Roasted Vegetables

Fall Roasted Vegetables

Golden Roasted Roots

Tired of the same old vegetables on your table? Try this medley of the season's finest root vegetables. A simple roasted garlic vinaigrette adds flavour while preserving the natural sweetness of each vegetable. Use a high-quality heavy baking sheet for roasting the vegetables because it holds an even heat and helps give them a nice golden colour. 

Pumpkin Pecan Bundt Cake

Lentil Vegetable Soup

This traditional hearty soup features lentils, chickpeas, pasta and vegetables with aromatic yet mild spices. In Morocco its name is harira, and it serves to break the Ramadan fast in Muslim homes.

Cranberry Chicken Skillet Supper

To serve four, just double the ingredients and cook this in a shallow Dutch oven or wide saucepan. Rice pilaf or mashed potatoes complete the meal nicely.