Fried rice is adaptable by adding your favourites such as pineapple, chicken, beef, bacon or any vegetables on hand. | Sarah Galvin photo

Cooking from pantry solves lack of grocery store access

When we can’t get out to the grocery store, there is always the pantry to fall back on. Take a moment to consider what pantry staples you can have on hand. It really depends upon your family’s preferences in food. Dried products such as pasta, barley, lentils, chickpeas, nuts and quinoa keep for a long […] Read more




A Canada goose is about the same size and shape as a farmed goose. They can be used interchangeably in this recipe.  |  Sarah Galvin photo

Serving goose for Christmas should not be intimidating

Home cooks are often stumped when it comes to cooking goose. But really, it’s just a large duck. Goose lends itself well to any recipe using chicken, duck or turkey. The breast is best cooked medium rare to keep the meat tender. Legs and wings are tougher and benefit from a low and slow cooking […] Read more

Shane Chartrand has spent the past 10 years learning about his history, visiting other First Nations peoples, gathering and sharing knowledge and stories and creating dishes that combine his diverse interests and express his unique personality.  |  Hilary McDonald photo

Indigenous chef gives traditional recipes a modern twist

Search the internet for “indigenous cookbooks” and you will find a handful of books featuring wild game and foraging and books written by non-indigenous authors who use ingredients indigenous to our land. Some feature a single ingredient, such as bison, but few move into today with a modern theme on recipes inspired by generations of […] Read more



Chicken and dumplings is a traditional comfort food. Add any type of fresh or dried mushroom for a new twist.  |  Sarah Galvin photo

There is always a good time to make room for mushrooms

Either you love them or you hate them. As far back as I can remember, my father has had a distinct dislike for mushrooms. In spite of this, I love them; always have. Mushrooms may not fall into our theory of eating the rainbow but they are nutrient-dense. They are rich in B vitamins such […] Read more

Warm yellow wax beans in bacon vinaigrette should be served warm.  |  Sarah Galvin photo

Recipes help make the most of garden fresh vegetables

Garden fresh vegetables are a once-a-year treat in our northern climate. Make the most of them by trying a few new recipes. The new Canada’s Food Guide recommends that half your plate, as judged visually, should be vegetables and fruits. The guide also recommends cooking at home, sharing food with others, being mindful of your […] Read more


A variety of melons, clockwise from top left, include watermelon, honeydew, Santa Claus, cantaloupe and canary.  |  Sarah Galvin photo

It’s a good idea to make the most out of melon season

Melons begin to ripen in mid-August. Most people eat them simply sliced and as a snack or dessert. However, they deserve more credit. They are a good source of fibre and fill you up quickly. Melons have high nutritional value. They are a rich source of vitamin C, vitamin A, vitamins of the B group, […] Read more

Use a variety of herbs from those on hand. Lavender, oregano, thyme and mint from the garden work well. Stuff the fish and tie with butcher’s string to hold it all together.  |  Sarah Glavin photo

Summer at its best: barbecue on the coals

For the past 10 or more years, I have been using my little Weber barbecue with natural charcoal and I totally forget that most everyone else is using gas or propane. What it lacks in convenience it makes up for in flavour. So, I when I ask friends to go out and check the barbecue […] Read more