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FEATURED RECIPES

Chocolate “Charcuterie” with Juniper Berries and Hazelnuts

This energy-packed mixture of oats, hemp hearts, and peanut butter is studded with hazelnuts, ginger, and cranberries and is also flavoured with piney juniper. Rolled into a log and cut into slices, it’s a sweet visual play on a cured sausage. Not only does it make a brilliant dessert, but it’s a great pack-along for a walk in the forest.

Brussels Sprouts with Orange, Ginger, and Walnuts

Forest meets field in this hearty, and flavourful, dish of Brussels sprouts that’s perfect for winter weather. Loaded with zingy freshly grated ginger; kissed with sweet orange; and finished with a delicious topping of sweet, toasted walnuts and tart, dried cranberries.

Elk Meatball and Wild Mushroom Stew

This winter stew has a thin, light broth that’s full of rich flavour sure to warm you up on a chilly day. Compared to beef, elk has a slightly richer, sweeter taste and is also leaner and higher in protein. This dish leans into that sweet taste with meatballs flavoured with cumin, paprika, and cinnamon, briefly seared, and then allowed to gently simmer in a broth with carrots, celery, and onion.

Cannellini Beans with Wild Mushrooms

When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavour and served atop a rich bean stew.

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TRENDING RECIPES

Roasted Venison Rack with Cloves, Juniper, Allspice, and Star Anise

These hearty chops are ample and satisfying, and just one is a plentiful serving per person. Here, venison’s traditional forest pairing with juniper is combined with other flavourful aromatics, like cloves, allspice, and star anise, to create a subtle and fragrant combination. Venison is a lean, nutritious meat and, because it has less fat than beef, it’s best served medium rare.

Tandoori Chicken Flatbread with Cilantro Lime Crema

Traditionally, tandoori chicken is cooked in a clay oven heated by charcoal or wood, called a tandoor. When cooking, juices from the chicken would drip onto the hot charcoal, giving the meat its unique smoky flavour. A simple tandoori marinade infuses chicken with aromatic flavours in this creative twist on a popular and tasty Indian dish. Juicy and mildly spiced chicken is the perfect flatbread topper to complement the vibrant and delicious, sweet and spicy layers of flavours. To make it a quick-and-easy assembled meal, prep all the ingredients a day ahead when marinating the chicken.

Red Pepper and Chickpea Korma Curry

Aromatic spices quickly come together in a nutty and mild vegan curry, deliciously rich in flavour and creamy perfection. Abundant in nutrients and anti-inflammatory properties, not only is this saucy dish palate pleasing, but it’s also a good source of beneficial brain-boosting power. Perfectly pairs with basmati rice or warmed naan—and even better the next day!

Brussels Sprout and Spinach Saag Tofu “Paneer”

Coconut milk adds a creamy richness to this vegan take on a traditional saag paneer. Fragrant spices are combined with seasonal greens and roasted tofu in a nutritious, flavourful stew-like dish that’s abundant in iron and antioxidants, and as full of flavour as it is vibrant in colour! Dial the heat of spice up or down with the amount of added green chili. Serve piping hot on its own or enjoy with your favourite side.