Nutrition North Canada Recipes
Try these delicious recipes created by Indigenous Chef David Wolfman.
This recipe makes little chicken bundles stuffed with gooey cheese and chewy dates, with a delicious sweet and salty flavour.
Baked squash is terrific on its own, but when you add stuffing, you get a dish worthy of serving special guests!
Whitefish is a lean fish that benefits from the added flavours of a topping. Enjoy!
Soups are a great way to use up any vegetables you have on hand, while boosting your vegetable intake.
You'll be sticking to these ribs once you've tried this easy recipe.
Braising meat is nothing more than slow simmering, which is an easy, economical way of cooking.
Tired of boiling and steaming cauliflower? Try chopping it up with a few other vegetables and baking it in a cheesy coating.
This hearty meatball soup uses ground chicken and a medley of delicious veggies.
This recipe is family-friendly, serves a crowd and is delicious alongside your favourite vegetable.
Tortillas are versatile and delicious with a variety of fillings: chicken, pork, beef, or large game, and raw or cooked vegetables.
Classic roast pork has a crispy brown crust and juicy centre. It can be served with any vegetables you have on hand.
Try this delicious, high-protein bean dip. Enjoy it with fresh vegetables and barbecue-flavoured baked pita chips.
This hearty Mexican-inspired fish chowder is simple to make by using canned tomatoes and frozen corn.
This family-friendly dish can be made with a variety of canned or frozen vegetables. And there's only one pan to clean when you are done!
This tasty Asian-inspired stew can be made on the stovetop, in the oven, or in a slow cooker.
Lots of fresh catch? Freeze salmon in a marinade to cook at a later date. Serve this dish over rice or in a wrap, with veggies on the side.
This stroganoff-style stew is normally made with beef, but moose meat is very tasty done this way as well.
This soup is hearty, healthy and quick to make when you use canned beans—and it is freezable, too!
Barley is a delicious, healthy grain that makes this dish suitable for weeknight family meals as well as weekend get-togethers with friends and neighbours.
This recipe makes weekday breakfasts a breeze. Make a batch and keep in the fridge for up to 3 days or freeze for an easy, grab-and-go breakfast or lunch.
Here's a recipe for some comfort food that is just as good right out of the oven as it is when reheated after freezing.
This vegetarian soup is truly easy to throw together in minutes using frozen peas and vegetable broth.
Canning low-acid foods, such as meat, requires a pressure canner. It is a handy way to preserve large quantities to use throughout the year without depending on your freezer.
Report a problem or mistake on this page
- Date modified: