This potato salad is made with mustard, honey and canola oil rather than mayonnaise for a flavour you’ll crave.
This classic Italian meat-based sauce is slowly cooked to thicken and allow flavours to meld.
Udon noodles are a type of wheat noodle often used in Japanese cuisine.
Serve this delicious snack with soup, salad or cheese.
This focaccia bread is so easy to make and tastes great too!
Soft tofu and avocado create a deliciously creamy texture in this light flavourful dip.
The smokiness of the Applewood cheddar and the tangy crunch of the mustard makes these earthy crackers a delicious and impressive appie to serve to special guests. Serve them with charcuterie for a decadent evening.
Perogies are a staple side dish in many Canadian households. This meat filled variation is a hearty twist on the traditional potato and onion variety that also feature well as the main dish. You can mix the dough with a paddle attachment in an electric mixer but be careful not to over mix. Hand mixing in the traditional style is safest and dividing your dough in half will make it easier to roll out.
Why buy salad dressing when you can have a jar on hand of this from-scratch-versatile-dressing in the fridge? It’s ready to shake and toss with cabbage, apple and carrot for a quick slaw, drizzle over steamed asparagus, spoon over potatoes and fixings for a bbq or picnic supper.
This fresh, hearty salad celebrates our Saskatchewan roots by featuring protein rich pulses and adding flavourful mustard and camelina oil as the base to the vinaigrette.
In this recipe the tang of mustard is balanced with the sweetness of maple syrup.
Spaetzle was one of the first things I learnt how to make as a cook, it’s a special process for me and a great way to warm up any cold day!