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.

Baharat Tomato Sauce

This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.

West Coast Seafood Chowder with Lemon and Dill Dumplings

The inspiration for this recipe was to have as much seafood as possible in one dish; my partner loves seafood and cannot get enough. I serve this dish in a large tureen in the middle of the table and let everyone serve themselves "family style". I serve with a great glass of cold white wine and everyone has a great time.

Cauliflower Schnitzel with Tahini Dip

Crispy Calamari

The best calamari are crispy on the outside and tender on the inside. This requires a thin coating of the flour mixture and then quick-frying in oil at the proper temperature. Enoy it as is, with a squeeze of lemon or with Basil Aïoli Dipping Sauce.

Hot Italian Sausages

Here's a basic and simple sausage recipe that is good for novices. You can play around with the flavourings to taste, of course, adding a little dried oregano or marjoram, for instance. Other common seasonings include paprika and ground coriander.

Christine Cushing’s Coq au Vin

Saffron Couscous Turkey Roll

Stuffed turkey breast is the answer for small Easter dinners. Serve with Asparagus Mushroom Stir-Fry.

Succo Sauce

Enjoy this traditional Sicilian sauce over pasta, or on a ciabatta bun with a slice of provolone cheese and a handful of mixed greens.