Quick to prepare and a cinch to clean up, they’re the key to savouring the season’s freshest flavours simply.
Harvest Sausage Traybake with Kale Pesto
As the weather begins to cool, we find ourselves ready to gather again around our tables and hearths inside; aromas of delicious foods enveloping as we share stories which bring us nuzzled closer to one another around the table. These recipes are perfect for any type of informal gathering that brings us together in
celebration
Don’t feel chained to my composition of produce, use what you like, but be sure that you cut the vegetables to a size that will complete cooking at the same time as the sausages; altogether there is about a 35–40-minute cooking time. Click here for full recipe
One-Pan Maple Miso Butter Bronzed Corn Ribs
The first time I ever worked with miso paste was when I was a student at culinary school. At first glance, the paste looked like peanut butter, so I assumed it was going to be sweet. I was wrong in the most delightful sense of discovery. Fermentation of legumes and grains comprise this delightfully salty, somewhat funky, and slightly sweet taste. Miso comes in more than 1,000 varieties, ranging in texture, flavour and colour. These factors can be influenced by the ingredients, length of fermentation, and the conditions under which the miso is kept. Click here for full Recipe
What’s the best way to store miso paste?
Covered in the fridge. For extra protection against oxidation, press a piece of parchment or plastic wrap onto the surface of the miso, under the lid. Miso gets darker and denser over time but will keep indefinitely if stored properly.
Mustard Glazed Sheet Pan Salmon
In this ultimate “Great Canadian” sheet pan recipe, an ultra-quick glaze of East Coast maple syrup, a classic Prairies ingredient–mustard!–and a touch of smoky barbecue sauce make the perfect lacquered finishing touch for Canadian salmon fillets. This quick-prep recipe cooks in mere minutes. Click here for full recipe
Sheet Pan Apple Pie Squares
There is an evergreen statement which goes, “nothing says comfort like a slice of warm apple pie.” There are many nostalgic feelings that many Canadians attach to the dish as it connects us to our childhood and family
gatherings. As a first-generation Canadian, I can’t exactly say my love for pie came in a natural flow with my upbringing. Rather, it was something we as a family learned and experienced together. Mom and dad would test drive new dishes and apple pie was amazing. I especially loved a warm piece of pie with a slice of cheddar. This sheet tray version pulls on my Hungarian heritage as we typically served a sort of apple pie, but instead of the traditional round pie, our Hungarian “almas pite” was baked and cut into squares. As an intertwining of my own cultural culinary experience, this recipe is a blend of both comforting apple desserts.
The dough is enriched with milk and egg yolk which renders the dough more tender than typical pie dough, making it much easier to work with. Click here for Full Recipe
Feel free to use other fruit like blueberries, peaches, pears, and cherries, or use the frozen strawberries and rhubarb that you squirrelled away in the spring and summer.
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
