Spring is upon us, The tulips are poking through, so let the flavours of the season begin! After a long winter, there is something so satisfying about those first fresh tastes. Fresh perennial onion greens are our first garden offering. Sometimes referred to as walking onions, they are just like a store-bought green onion. This […] Read more
Tag Archives TEAM Resources
There are many options for a nutritious Pacific salmon meal
When traveling in the Yukon and Alaska last summer, Pacific salmon was one of the foods I enjoyed most, especially salmon tacos and salmon chowder. Sheet Pan Salmon Add potatoes and fresh asparagus to make a quick and easy salmon dinner. Add extra fillets for a planned second-day meal of tacos. Serves four. 2 lb. […] Read more
Eggs provide options for people who watch cholesterol
No matter what colour of eggs you buy, you get the same nutrients. One large egg contains 6.5 grams of protein, all nine essential amino acids, and 14 key nutrients that help maintain healthy bones, teeth, skin and eyes. And an egg has only 80 calories. Foods lower in saturated fats, like eggs, fish and […] Read more
Easter meal can be easily multiplied when entertaining
Easter meal planning can be a chore for many home cooks. This meal plan can be made for two people or multiplied for any number of guests. The cheesecake is large but can be frozen for up to three months. Lamb Chops with Mint Gremolata This can be made with loin chops but rib chops […] Read more
Vegetables found in the root cellar can yield tasty dishes
Root cellars and cold rooms are not as common as they once were, but many families still maintain them. Now is a good time to take stock and decide what needs to be used before spoilage occurs. In addition to checking vegetables and apples, take a look at the dates on your canning. Ideally it […] Read more
There are many ways to green up a St. Patrick’s Day menu
This is St. Patrick’s Day season, which means it’s time to incorporate refreshing shades of green in our menus. As winter meanders along, we start to crave some colour, so here are some green food suggestions. Kiwi bread As I was restocking the house with food, the grocery stores and Costco all had large containers […] Read more
The 1970s introduced new crops and cooking methods
During the 1970s, farmers were looking for new crops to improve their cash flow, and consumers had a variety of new cooking methods. Microwave ovens offered quicker cooking options, while fondue pots offered a more leisurely way of entertaining and eating. Due to innovative research by Al Slinkard at the University of Saskatchewan in the […] Read more
Maritime dishes can provide a tasty kitchen challenge
Canadian foods are regional. Poutine is common across the country now, mostly because cheese curds are available, and tourtiere is popular because there is a large population of French Canadians outside of Quebec. Maritime Canada foods, on the other hand, are more difficult to find or even make at home in the West. It’s next […] Read more
The need for social, farming changes recognized in 1970s
In the early 1970s, two things were very apparent: the changing attitude toward women in society and the need for prairie farmers to reduce their dependency on cereal grain crops. Among the news stories of 1971, an article by Catherine Shorten, in the Jan. 6, 1972, issue of The Western Producer, revealed that the world […] Read more
Winter meals with decadent taste can also be nutritious
One of the joys of winter for me is having more time to spend preparing food in my own kitchen. While it is an amazing experience to dine out, there is great satisfaction in plating gourmet menus that you have created. While not all recipes are a success, as my family will attest, together we […] Read more
