In the kitchen

Blog Posts

What We’re Lovin for Summer!

What We’re Lovin for Summer!

What Lynn’s Lovin Elegant Summer Salads I love the long weekends that the summer offers us.  Those warm days full of sun, laughter, food, family, and friends!  When entertaining I find my best recipes are those that are simple and can be made ahead.  This simple but elegant salad is just perfect for that summer…

Diving in and Digging Deeper with Chef Ned Bell

Diving in and Digging Deeper with Chef Ned Bell

Canola Eat Well ambassador & advocate for responsible seafood. Ned’s mission: to protect our oceans by advocating for sustainable, responsible seafood. When we learn together, we grow together and we are welcoming Ned into our #CanolaConnect community to learn more with him! Ellen: Who is the most fascinating person I have met and why?  Ned: The most fascinating person…

#MakeItCanola Summer {Contest}

#MakeItCanola Summer {Contest}

We want to know what you’re cooking this Summer! Show us your canola oil creations all Summer long for a chance to win bi-weekly prizes! All you need to do is: Cook or bake with canola oil Snap a photo and post to your favourite social media channels Tag @CanolaEatWell and use the hashtag #MakeItCanola That’s…

Sustainability: Seafood

Sustainability: Seafood

How to start your sustainable seafood journey. Our oceans, covering more than 70 percent of the earth, act as the lungs for our planet and in order for mother nature to thrive, we need to keep them healthy. When it comes to the health of those oceans, humans are having a profound impact. Did you…

What We’re Lovin for June

What We’re Lovin for June

What Jenn’s Lovin Herb Garden Don’t delay, get those herbs in today! I just love planting edible plants in my garden and flower pots. They easily mix in with flowers or can be stylish and showy all on their own. My must have list includes: Basil, oregano, flat leaf parsley, chives, cilantro, dill & thyme.…

Recipes

Wild Salmon with Heirloom Tomato Jam and Kale-Cashew Pesto

Wild Salmon with Heirloom Tomato Jam and Kale-Cashew Pesto

Heirloom tomato jam and confit For the tomato jam, in a medium saucepan combine 4 cups of the tomatoes, water, vinegar, honey, and salt and pepper. Bring to a boil over high heat, reduce to medium-low, and simmer for 20 minutes or until the tomatoes are softened and cooked through. Transfer the mixture to a blender and…

Chopped Salad with Dressing

Chopped Salad with Dressing

In small bowl combine lemon juice, Dijon mustard and garlic. Slowly whisk in canola oil until smooth and combined. Season to taste with salt and pepper. To serve, toss together chopped romaine, baby kale, tomatoes, shallots, fennel, chilies, olives and cucumber with a small amount of dressing and mix well. Place into a bowl and garnish…

Mussels and Chorizo

Mussels and Chorizo

Clean the mussels under cold, running water.  Remove any hair connected to the mussel and discard any mussels that are completely or even slightly open. In a large, deep skillet or saucepan, heat the canola oil to medium-high heat.  Sauté the onions for 2-3 minutes or until soften.  Add the garlic and then the cannellini…

Wilted Rainbow Chard with Seared Eggplant and Parsley Vinaigrette

Wilted Rainbow Chard with Seared Eggplant and Parsley Vinaigrette

1. In blender, combine all vinaigrette ingredients. Purée until smooth. Set aside. 2. In large skillet, heat remaining 2 tsp (10 mL) canola oil over medium-high heat. Add eggplant and cook 3-5 minutes, until golden brown on all sides, stirring frequently. Remove from pan and cover with foil to keep warm. Set aside. 3. Add rainbow…

Curried Chicken Salad in Crisp Wonton Cups

Curried Chicken Salad in Crisp Wonton Cups

1. Preheat oven to 375 °F (190 °C). Coat two mini-muffin tins with cooking spray. 2. Brush both sides of wonton wrappers with canola oil and place each wrapper in section of mini-muffin tin. Gently press each wrapper into tin and arrange so it forms cup shape. Wrappers will stick up out of cups. Bake…