This deliciously saucy combination of late-harvest vegetables is delicious as a side with just about any grilled or roasted meat, or spooned over your favourite hot cooked pasta.
This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.
Michele Genest's award-winning cookbook, The Boreal Gourmet (Harbour Publishing, 2010), is full of delicious recipes featuring foods from the Yukon. We've adapted this recipe, which features locally grown morel mushrooms and is perfect served over pasta or grilled meats, from her cookbook. If you have fresh morels, substitute an equal amount for the dried, omitting the soaking. Just be sure to wash them well before using.
Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.
Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.
Flavour these fillets with any number of glazes. Serve with green beans and rice pilaf.
This is perfect for decorating any kind of cake because it tints well and spreads and pipes smoothly. You can vary the flavour with almond, maple, rum, coconut or peppermint extract.
Blueberries give these ice pops natural sweetness, while a touch of cream adds decadence. Use pop moulds if you have them, but you can easily freeze them in small disposable cups or ice cube trays with wooden pop sticks.
Thyme adds incredible depth of flavour to all sorts of dishes. Here, it's a fragrant partner to sharp Cheddar in the middle and on top of a delicious loaf.
