Looking to enhance the flavour profile of your recipes with the added benefit of vitamins and nutrients?  Look no further than California Prunes. With their subtle sweetness and nutritional benefits, prunes are a versatile ingredient that can take your recipes, whether sweet of savoury, to the next level. Packed with antioxidants, vitamin K, vitamin B6, vitamin B2, potassium, manganese, magnesium, boron and fibre, prunes offer a range of health benefits, making them a valuable addition to any kitchen. California Prunes can be used in a variety of dishes, adding depth of flavour and textur ..read more

“This elegant pastry (pronounced pee-tee-VYAY) encloses layers of sweet roasted vegetables, portobello mushrooms, sun-dried tomatoes and Black Forest Ham. It also includes just enough Parmesan and Gruyère cheese to lend a savoury note to each splendid bite. Store-bought puff pastry works fine in this recipe, but there are no shortcuts in making the precooked filling. Each component, however, can be prepared a day or several days in advance, at your leisure. The pastry is baked (without a pan) directly on a parchment-lined baking tray. I use the fluted edges of a 9 1/2-inch (24 cm) tart pan lik ..read more

“This is a truly special dessert—the grain-free lemony cake is rich with olive oil and lemon juice and is perfectly sweet. It’s deeply satisfying and dense without being heavy. Just twelve ingredients. I could not resist sneaking in a can of gut-friendly beans, which actually lighten up the batter while adding even more prebiotic fibre and replenishing minerals like calcium. Enjoy midday with a cup of tea or maybe even sneak a piece with your morning coffee! It is plant food, after all.”– Good for Your Gut by Desiree Nielsen, Penguin Canada Follow Desiree on IG // FB // X Print Lemon Olive O ..read more

(Granola protéiné amandes, cannelle et raisins) “Encore une fois, il y a souvent trop de sucre et de gras saturés dans les granolas du commerce. Ici, on célèbre le choix et le bonheur de manger sainement tout en se réglant. Le défi : ne pas le manger entièrement en un jour (comme moi !).” – Collations énergisantes par Madame Labriski, Les Éditions de l’Homme Follow Madame Labriski: IG / FB Print Explosion de vitalité (Granola protéiné amandes, cannelle et raisins) Course Breakfast, Snack Cook Time 30 minutes minutes Author Madame Labriski, author of Collations énergisantes Ingredients 1/2 ..read more

“My mother’s go-to road-trip food is this savory potato recipe served with chapatis, homemade yogurt, and pickles. I remember stopping off, during road trips, in parks for lunch and having aloo methi alongside homemade sandwiches instead of rest-stop takeout. What makes aloo methi such a good road-trip food is that it packs well, does not require heating to taste great, and is absolutely delicious thanks to the bold fenugreek leaves. When eaten with chapatis and yogurt, the meal is satiating and definitely hits the spot. If no road trip is pending, not to worry, as this potato side dish will g ..read more

2023 Taste Canada Cooks the Books presented by Canadian Beef Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction Recipe by: Student Chefs Alexandra Carolan-Laing and Vaylene Phillip Team: Top Toques Institute of Culinary Excellence  Embark on a culinary journey with our Pan-Roasted Beef Tenderloin Steak adorned with Mini Pommes Anna, Elmira Maple Syrup, Sumac Berries, Verjus Glaze, and Prune-Port Reduction—a testament to the rich tapestry of Canadian flavours and the vibrant hues of fall. Aspiring chefs redefine Canadian cuisine by harmonizing diverse i ..read more

2023 Taste Canada Cooks the Books presented by Canadian Beef Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction Recipe by: Student Chefs Alex Stepanenko and Erik Hansen  Team: Southern Alberta Institute of Technology (SAIT)  A classic rendition of meat and potatoes representing Alberta’s spirit, using local ingredients to elevate the simplicity of our dish and highlight the colors of our beautiful province. Enjoy our in-house dry-aged rib steaks with pommes mousseline, broccolini purée, TabascoⓇ Chipotle Pepper Sauce and Club HouseⓇ spiced roa ..read more

2023 Taste Canada Cooks the Books presented by Canadian Beef Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction Recipe by: Student Chefs Negus King and Jackson Dafoe  Team: George Brown College Rich with an abundance of flavour profiles, this dish marries local with Caribbean elements. The richness of the skirt steak is complemented by the seasonality of local greens and fall vegetables, the tartness from the Chimichurri, and sweet trace of coconut in the parsnip puree. Print Spiced Skirt Steak with B ..read more

2023 Taste Canada Cooks the Books presented by Canadian Beef Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw Recipe by: Student Chefs Bethel Anne Nacpil and Edward Louie T. Capili Team: Fleming College Drenched with umami and spiced tartness, this dish is a play on our favourite comfort food. Inspired by traditional family recipes, the tongue is complemented with mushrooms and cream, while the oxtail spring roll with pickled papaya showcases modern flavours. The ‘tongue’ represents how our ‘taste’ evolved as we discover new flavours ..read more

2023 Taste Canada Cooks the Books presented by Canadian Beef Beef Cheek Barbacoa with Pickled Local Vegetable, Celeriac Crema, Field Mushroom and Herb Salsa Recipe by: Student Chefs Marisol Saavedra Mendoza and Charles Nartatez  Team: Centennial College Colourful seasonal vegetables bring this dish to life and highlights the best Ontario October has to offer. The compelling tenderness of braised beef cheek is complemented by California Prunes, Club House® Ancho Chili Peppers, oregano, and onion powder. Our dish is completed with TabascoⓇ Chipotle Pepper Sauce and Green Jalapeño Sauc ..read more