Oven-Roasted Pheasant Breast

One of my favorite Carbivor sides to contribute to meals is a wild rice salad. Unlike hulled rice, wild varieties hold their shape and texture. To add even more fiber and hardiness, I combine the rice with shredded Brussels sprouts and a bright lemon poppy dressing. If you want to save time, buy shredded Brussels sprouts or use a food processor to get them into little ribbons. The sprouts also let us get away with playing a little more with sweet additions to this savory salad. If you can’t find pomegranate seeds, a scant amount (2 tablespoons) of dried cranberries or cherries will work. Like all good dishes, every element can be made up to four days in advance and tossed together when ready to serve! ]

A creamy cold soup, perfect for a sunny May lunch, most vichyssoise recipes are made with chicken stock and plenty of cream. This one is totally vegan, with tofu giving it exceptional creaminess. Jazzed up with a Jalapeno Verde Swirl, it’s delicious served either chilled or hot. More bisque options This creamy bisque lends itself to more than just being served as a soup. Stir spinach and cooked, diced yams into the hot bisque along with prawns or cooked chicken and serve hot. It’s so versatile and freezes well.

These richly flavored tacos balance the earthiness of shiitake mushrooms and green lentils with the sweetness of cabbage, the sourness of green tomatoes, and the distinctive flavor of an aromatic treat from our herb garden. Green coriander seeds are the tender immature seeds of the cilantro plant. Before they dry, their flavors are intensely sweet and fresh. Their brief season is preserved in this distinctive jam. Green tomatoes are a regular part of our farm too—not every tomato ripens in our Canadian climate!

We grow many things well on our farm, but sweet potatoes are not one of them—our growing season is too short. So instead, we rely on farmers in much warmer climates to do it for us. Nonetheless they are a nutritional powerhouse, and one of my favorite vegetables. Baking is my preferred way to cook them. We do grow lots of fragrant cilantro, and through life-cycle harvesting we enjoy its aromatic leaves, green coriander seeds, and lacy white flowers. The pesto brings together lots of citrusy cilantro leaves and bright balancing flavors in a tasty condiment ready to complete a deliciously baked sweet potato.