Chef Ilona Daniel

Chef Ilona Daniel revisits the sweet, sour and smoky, herb-rich flavours of Beirutsi-Armenian cooking and invites you to a place where we can share in the rebirth of our growing season, the resilience of family, food and memory.

My father’s Beirutsi-Armenian cuisine was one of the first languages I understood fluently without ever speaking it. Beirutsi-Armenian cuisine sits at the crossroads of history and adaptation. Armenian families arrived in Beirut carrying culinary memories, preserved spices, stories of village ovens, the muscle memory of grinding spices while they found themselves in a new culinary ecosystem replete with the iconic freshness the Levantine pantry is known for. What emerged wasn’t a hybrid as much as a continuation; a living kitchen, shaped by resilience, pride and region.

Tabbouleh was always a treat in my house as it was a time-intensive process to prepare it the traditional way. I have minimized the arduous chopping and mincing to cut down on the prep time; making it much easier to celebrate the freshness that is found in the couscous version of the iconic salad. In my home, our tabbouleh had more grain than parsley which differs from some of the versions you’ve likely had, but I want to share with you the style of salad that is part of my personal food story.

Couscous Tabbouleh Serves: 6

Prep Time: 30 minutes Total Time: 45 minutes 2 cups no salt added vegetable broth ½ cup fresh lemon juice 1/3 cup plus 2 tablespoons olive oil 1 ½ cups couscous 1 English cucumber, seeded and cut into 1/4-inch pieces, (save some cucumber slices for garnish) 1 pint of cherry tomatoes, halved 1 bunch green onion, thinly sliced 2 cups flat lead parsley, chopped 1 cup fresh mint leaves, chopped

There are some dishes that feel like a little wink from the kitchen. Playful, nostalgic, completely irresistible. For me, that’s crab rangoon. That creamy, sweet-salty filling wrapped in something crisp and golden is pure joy. But let’s be honest, those traditional folds can feel a little fussy, especially when you’re making them in batches.

I love a good kitchen project, but I love a smart shortcut even more. This is where my crab rangoon “nachos” come in. It’s less about tortilla chips and more about capturing that same spirit of ease and fun. Instead of the intricate folding technique, I take wonton wrappers, fill them with the classic crab mixture, and fold them in half into simple triangles. No pinching, no pleating, no overthinking.

They crisp up beautifully, and suddenly you’ve got everything you’re craving without the extra steps. Once they’re golden and hot, I pile those crispy triangles onto a platter, almost like nachos. Then it all comes together. A generous drizzle of chili crisp aioli brings richness and heat. Sweet chili sauce adds that familiar sticky-sweet note. Fresh cilantro lifts everything, while slices of jalapeño bring brightness and bite. A sprinkle of sesame seeds finishes it with just the right amount of texture and nuttiness. It’s a little messy. It’s meant to be shared. Every bite is layered, creamy, crunchy, spicy, sweet. What I love most about this version is how it shifts the whole experience. You’re not standing at the counter worrying about perfect technique. You’re building something generous and inviting. It lands in the centre of the table and immediately draws people in. Food like this isn’t about perfection. It’s about flavour, ease, and that moment when everyone reaches in for just one more. Crab rangoon will always have its place. This version is the one I turn to when I want all the joy, none of the fuss, and a whole lot more fun.

Crab Rangoon Nachos

1 package crab meat (imitation crab), sticks or canned 8 oz cream cheese, 1 block 2 green onions, finely sliced 1-2 garlic clove, minced 1 TBSP soy sauce 2 tsp Worcester sauce 1/2 tsp sesame oil 1/2 tsp sugar 1/2 tsp msg 1 tsp white pepper 16 wonton wrappers 2-3 cups neutral oil, such as canola oil, for frying

Toppings sweet chili sauce sliced scallions sesame seeds chili crisp aioli cilantro leaves serrano peppers thin red or green chili slices

Instructions Make the filling: In a medium bowl, mix the cream cheese, crab meat, green onions, soy sauce, sesame oil, sugar, garlic, and white pepper until well combined. Assemble the rangoons:

Lay one wonton wrapper flat on your work surface. Place about 1 1/2 tablespoon (25-28 grams each) of filling in the on one half and fold in half into a triangle leaving a border around the edges.

Press around the filling to seal, removing any air pockets. Repeat with the remaining wrappers and filling.

Heat the oil: Heat about 2–3 inches of neutral oil in a pot or deep skillet to 350°F (175°C). Fry the rangoons: Fry the rangoons in batches for 2–3 minutes, flipping halfway, until golden brown and crispy. Transfer to a rack or paper towel-lined plate to drain.

My father’s Beirutsi-Armenian cuisine was one of the first languages I understood fluently without ever speaking it. Beirutsi-Armenian cuisine sits at the crossroads of history and adaptation.

Armenian families arrived in Beirut carrying culinary memories, preserved spices, stories of village ovens, the muscle memory of grinding spices while they found themselves in a new culinary ecosystem replete with the iconic freshness the Levantine pantry is known for. What emerged wasn’t a hybrid as much as a continuation; a living kitchen, shaped by resilience, pride and region.

Before I knew the names of the dishes, I knew the rhythm: the gentle bloom of Lebanese 7 spice in hot oil, the smack of lemon squeezed over grilled meat, the tang of sumac that seemed to brighten the room; these flavours were part of the emotional architecture of my childhood.

What is sumac? Sumac is a spice that is deep cabernet in colour. The sumac berry is dried and then ground to impart a tart, lemony flavor with a refreshing complexity. It features prominently in the cuisines of the Middle East and the Caucasus region.

Sumac Honey Butter

Preparation time: 15 minutes

½ cup (1 stick) butter, softened to room temperature

¼ cup honey

1 tablespoons ground sumac

Pinch of fine sea salt

Zest of 1 lemon

Instructions

In a medium-sized bowl, add the softened butter, honey, ground sumac, lemon zest and salt (if using) and combine using a rubber spatula or spoon.

The sumac honey butter can be used immediately or transferred to an airtight container or a small glass jar for storage for up to 1 week in the fridge or 6 weeks in the freezer.

Grilled Asparagus with Sumac Honey Butter

Serves 4-6

Preparation time: 8 minutes                Total time: 20 minutes

2 bunches asparagus, washed, ends trimmed and lower stalks peeled

2 tablespoons of melted sumac honey butter, divided

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup total coarsely chopped mint and parsley

INSTRUCTIONS

Preheat the oven to 425F or use air fryer.

Place the asparagus spears on a parchment-lined baking sheet for easy clean-up.

Toss the asparagus with 2 tablespoons of melted sumac honey butter, and some salt and the pepper to taste

Roast the asparagus for 5-10 minutes, until nicely browned with a little crunch left in the center.

This is the kind of bowl I crave on a busy weeknight. It’s a dish that’s deeply savoury, a little spicy, wildly comforting, and unapologetically practical. Mongolian-inspired flavours have this magical way of being bold without being bossy, and when you pair them with PEI Potatoes and beef? That’s home cooking with swagger.

I love using PEI potatoes here because they do what they do best: soak up flavour while still holding their shape. They’re sturdy, humble, and endlessly adaptable. Whether you’re using marble potatoes, cubes, or whatever’s rolling around in the crisper drawer is perfectly fine. Combined with PEI ground beef, you get a dish that’s rich without being heavy and satisfying without feeling fussy. It’s the kind of meal that feeds a crowd or feeds you for days. I like this dish for meal prepping.

The sauce is where the magic lives. Hoisin brings sweetness and depth, chili paste adds heat (dial it up or down, no judgement), sesame oil gives that toasty finish, and white pepper sneaks in with a gentle warmth that lingers. Mushrooms stretch the beef and boost umami, while ginger and garlic keep everything lively. Then just when things are getting cozy, in goes the spinach; it’s fresh, green, and just wilted enough to feel virtuous.

I serve this bowl lots of different ways depending on the day: straight from the pan, piled onto shredded Napa cabbage, spooned over rice or noodles when I need to stretch it further. Also, don’t feel cornered in with the veggies I used today. Feel free to use a medley of frozen veggies, canned veggies; the potatoes, the sauce and the beef are the anchors of the dish. It’s flexible, forgiving, and exactly how I like my food. I want big flavour, zero pretense, and rooted in good ingredients grown close to home.

This is PEI comfort food… with a delightful little kick.

Mongolian Spiced PEI Potato and Beef Bowl

Serves 4-6

1 lb lean ground PEI beef

1 cup diced mushrooms

1 red bell pepper diced

2 cloves of garlic, roughly chopped

1 Tbsp fresh ginger, minced

2 cups of PEI potatoes of your choice cut into cubes or marble potatoes halved, cooked until tender

3 green onions, sliced

1 medium carrot, peeled and cut into matchsticks

1 cup baby spinach

Choppped Cilantro and toasted Sesame Seeds for garnish

For the sauce combine the following in a bowl:

3 Tbsp hoisin sauce

3 Tbsp Chinese Chili-Garlic paste/Sriracha/Sambal Olek or chili paste of preference

2 Tbsp soy sauce

2 Tbsp brown sugar

2 Tbsp sesame oil

2 tsp white pepper

1 Tbsp corn starch

¼ cup water

Stir fry the ground beef over medium heat until the beef starts to brown.

Add in the mushrooms and continue to cook for 3-5 minutes until the moisture from the mushrooms is evaporated.

Next, add in the PEI Potatoes, bell pepper, garlic, and ginger; continue to stir-fry for another 3 minutes.

Continue by adding the carrots and green onions and stir-fry for 2 minutes.

Stir in the sauce and ensure everything in the pan gets coated with the sauce and cook for another 2 minutes.

Turn of the heat and stir in two cups of baby spinach until the leaves begin to wilt.

Serve as is or on a bed of steamed shredded Napa cabbage and bean sprouts; and to really stretch out the dish, serve on top of a bed of rice or noodles.

Pandan chicken (ayam pandan) is one of those dishes that stops people mid-conversation on the luscious aroma alone! Little parcels of marinated chicken are wrapped in pandan leaves, then fried until the outside is lightly crisp and the inside impossibly juicy. When they hit the table, the aroma is green, nutty, and gently sweet in a way only pandan can deliver. It’s familiar and surprising all at once.

So what is pandan you ask?

Pandan is a tropical leaf that when bruised or cooked releases a warm, comforting fragrance that’s often described as a blend of freshly cut grass, jasmine rice, vanilla, and a hint of coconut. It’s soft and sweet, but not sugary with a singular floral note that I adore as it drifts through my kitchen.

Where I live, fresh pandan leaves are an extreme rarity, but are readily available in the freezer section of my local Asian grocer.

In this recipe, the leaf protects the chicken as it cooks, sealing in moisture while subtly scenting the meat. You unwrap, you inhale, and then you reach for another. This is celebratory food that also happens to be deeply practical—perfect for sharing, snacking, or building into a larger meal with rice and something sharp and pickled on the side.

I love pandan chicken because it’s unfussy and generous. The marinade is short, the cooking is quick, and the results are consistently crowd-pleasing. Whether you shallow-fry the traditional way or use an air fryer for an everyday version, this dish has earned a permanent place in my rotation.

I like to serve this as part of a bowl served on top of rice or rice noodles with shrimp, pickled daikon and carrot pickle, crispy onions, loads of cilantro, basil, and some sweet chili sauce for dipping.

Also, there are elaborate ways to wrap the pandan leaf around the chicken and there are plenty of tutorials to show you how, but I keep it simple; I wind the leaf around the chicken and tuck the end of the leaf under the wound section of pandan.

Pork loin or pork tenderloin can be substituted as can tofu. If using tofu, use the firm variety and allow to marinate overnight.

Pandan Chicken (Ayam Pandan)

Serves 4

Ingredients 1 lb boneless chicken thighs, cut into 1½-inch pieces 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp fish sauce 1 tsp sugar 2 cloves garlic, finely grated 1 tsp grated ginger ½ tsp white pepper 1 tbsp neutral oil 10–12 pandan leaves, cut into 6–7 inch lengths

Method

Mix all ingredients except pandan leaves. Marinate chicken for a minimum of 30 minutes (but is best after marinating for 8 hours).

Wrap each piece snugly in a pandan leaf and secure by tucking the ends under.

To Shallow Fry: Heat 1 inch oil to medium (350°F). Fry parcels 3–4 minutes per side until golden and cooked through. Drain.

To Air Fry: Lightly oil parcels. Air fry at 375°F for 10–12 minutes, turning once, until cooked and lightly crisp.

Fruitcake has surprisingly ancient roots, long before it became a holiday staple.

The earliest versions date back to ancient Rome, where cooks made a dense, portable cake using barley mash, honey, dried fruits, nuts, and wine. It was designed as an energy-rich food that was perfect for soldiers and travelers rather than a celebratory dessert.

As trade routes expanded through the Middle Ages, fruitcake evolved. Dried fruits, spices, and sugar became more available in Europe, especially through the spice trade. These ingredients were expensive, so cakes filled with candied fruits and warm spices became a symbol of wealth and celebration, often reserved for weddings, religious feasts, and Christmas.

When fruitcake arrived in North America, it adapted again. Lighter versions emerged alongside the rich, dark loaves. In the 19th century, mail-order fruitcakes became popular because they traveled well, cementing their reputation as a long-lasting holiday cake.

Today, fruitcake sits at the crossroads of tradition and reinvention: deeply historical, endlessly customizable, and still rooted in its original purpose, celebration, preservation, and sharing something special.

My recipe for fruitcake came from my time as the Executive Chef at Fanningbank House aka, Government House in Charlottetown. When the holiday season was in full swing, fruitcake was a staple at the awards ceremonies and other events held at the house. Fruitcake is an especially important confection served at Government House on Levee Day. To serve hundreds of people, I needed to create some shortcuts to get all of the fruitcakes made.

My trifecta of ingredients to make the fruitcake batter in a flash is jarred mincemeat, condensed milk, and rum extract. Traditionally, fruitcake has to “ripen” over a few months while being periodically brushed with rum.

My shortcut version can be enjoyed on the same day it is made. The rum extract echoes the flavour profile you’d get from the rum “bathing”. What is also great about this recipe is that no special equipment is needed; just a bowl, a spatula and something to bake the cakes in. This batter makes enough for two loaf pans, but you can put it in any pan that you like.

Fast and Fancy Fruit Cake

Makes 2 small loaves

2 3/4 cups Flour

1 tsp baking soda

2 eggs, slightly beaten

2 tbsp Rum Extract, (vanilla is ok too)

¼ cup melted butter

1 jar (750 mL) mincemeat

1 can Condensed Milk

1 cup glace Pineapple or glace mix

1 cup Glace Cherries, chopped

1 cup (250 mL) chopped Pecans

Stir together flour and baking soda; set aside.

Combine eggs, mincemeat, condensed milk, butter,chopped fruit and nuts. Add dry ingredients; mix well.

Divide batter between two greased 9 x 5" (1.5 L) loaf pans.

Bake in preheated 300ºF (150ºC) oven for 1 hour and 20-25 minutes or until done. Cool 15 minutes.

Bright, bold, and just the right amount of cozy this curried carrot soup is warmth in a bowl that will bring you in from the cold.

The crispy maple-roasted chickpeas are a real showstopper that brings the crunch, just a little added sweet heat in every spoonful. I also love gifting this soup as a hostess gift; just put each of the components into appropriately sized mason jars.

The beauty of this dish lies in how each component: the curried carrot soup, the maple-roasted chickpeas, and the pickled red onions—plays a distinct sensory role while harmonizing into one dynamically delicious whole. The soup itself is velvety, gently sweet from the carrots, and warmly aromatic with curry, cumin, and garam masala. It offers comfort and depth, creating a rich, grounding base.

To keep that warmth from becoming too soft or one-dimensional, the maple-roasted chickpeas step in with texture and contrast. Their crispy exterior and sweet-savory flavour, boosted by nutmeg and caramelized maple syrup, echo the soup’s spice profile while adding toasty complexity and irresistible crunch. Just when the palate might settle into the richness, the pickled red onions deliver a bright, tangy punch that brightens each spoonful.

Their acidity cuts through the creaminess and sweetness, adding freshness and energy that keep every bite feeling lively. Together, these three elements form a dynamic interplay of creamy and crunchy, warm and bright, sweet and tangy; creating a bowl that’s layered, balanced, and far more than the sum of its parts.

Curried Carrot Soup with Maple Roasted Chickpeas

Serves 4-6

Ingredients

For the soup:

1 onion, diced

5 garlic cloves, peeled and crushed

3 cups carrots, diced

1 Tablespoon olive oil

1 Tablespoon butter

1 Tbsp Madras curry powder

1 Tbsp garam masala

1 tsp ground cumin

6 cups vegetable broth (or water)

2 bay leaves

1/2 cup heavy cream or yogurt, or plant-based alternatives (optional for extra creaminess)

For the chickpeas:

1 15 ounce can of chickpeas , drained & rinsed.

2 Tbsp vegetable oil

1 tsp nutmeg

½ tsp ground black pepper

1 Tbsp maple syrup

For the quick pickled red onions:

1 small red onion, thinly sliced

1/2 cup white wine vinegar

1/2 tsp salt

1 cup water

For the pickled onions:

1 small red onion, thinly sliced 1/2 cup white wine vinegar 1/2 tsp salt 1 cup water

For serving:

2 Tablespoons pumpkin seeds, seed blend, flax, chia or toasted chopped nuts

2 Tbsp chopped cilantro

1/4 cup plain yogurt

Pickled onions

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Combine all the roasted chickpea ingredients together and spread in one layer on a baking sheet. Set aside.

Heat the olive oil and butter over medium heat in a large saucepan.

Add the onions and carrots with a pinch of salt and let cook for 5 minutes.

Next, add the garlic, cumin, and curry powder and continue to cook for another two minutes. Pour in the vegetable stock (or water) and bundle of spices and bring to a boil.

Once boiling, lower to a simmer and leave it alone to cook slowly for 30 minutes.

In the meantime, roast the chickpeas by placing the chickpeas in the preheated oven. Roast them for 20-25 minutes. Once the chickpeas are crispy, remove from oven and allow to cool.

To pickle the onions, combine the white wine vinegar, water, and ½ tsp salt in a small bowl along with the thinly sliced onions in the mixture. Let sit while you prepare the rest of the soup. I prefer to make the onions the day before, but at least 30 minutes ahead will work.

Once the vegetables are completely tender, remove the pot from heat and puree using a hand blender.

Return the pot to medium heat and allow to simmer gently for another 10 minutes and stir in cream just before serving.

Corn, beans and squash, grown together and eaten together is a trio that is much more than a hearty soup base; it’s a delicious symbol of cooperation, balance, and nourishment.

Sisters Soup holds deep cultural, spiritual, and agricultural significance in many Indigenous communities across North America, including the Iroquois, Anishinaabe, as well as other First Nations. The “three sisters” have been grown side by side by Indigenous peoples for centuries; corn provides structure, beans add nitrogen to the soil, and squash protects their roots.This harmonious blend is perfect for cozying up in your bowl to chase away any chills.

In the kitchen, that same collaboration unfolds beautifully. The sweetness of corn, the earthiness of beans, and the silky richness of squash create a stew that feels both humble and abundant. I love finishing mine with a drizzle of good olive oil or a sprinkle of smoked chili for depth.

Each spoonful is a reminder that food is community—nourishing not only our bodies, but also our sense of connection and gratitude.

Three Sisters Soup Serves 4-6

1 medium yellow onion, finely diced 2 Tbsp minced garlic 1 can (796 ml/28oz) diced tomatoes 4 cups no salt added vegetable broth 3 cups (16 oz) red skinned potatoes, unpeeled, cubed 1 can (540 ml) kidney beans, drained and rinsed 1 can (540 ml)] black-eyed peas, drained and rinsed 1 can (540 ml)] corn, drained 2 cups frozen cubed butternut squash 1 tsp onion powder 2 tsp garlic powder 1 Tbsp ground cumin 1 tsp chili powder 1 Tbsp smoked paprika 1 bay leaf Salt and Pepper to taste

Thanksgiving may come and go in a delicious blur, but the real magic often happens the next day when the turkey takes on a whole new life. Leftovers aren’t just reheated meals; they’re opportunities to get creative, playful, and a little indulgent. That golden roast bird from yesterday’s feast can transform into cozy soups, hearty sandwiches stacked high with stuffing and cranberry, or even adventurous dishes like turkey stir-fries and tacos, or the turkey recipe I’m sharing with you today. Suddenly, the holiday feast stretches into a week of tasty surprises.

What is Kashmiri Mirch?

Kashmiri Mirch is a variety of chili pepper from India, especially the Kashmir region, prized more for its vibrant red color and mild heat. It is one of the secrets to a vibrant and richly coloured curry.

Leftover Turkey Curry

Serves 4

30 mins to prepare

Ingredients:

3 cups leftover turkey, cubed

1 onion, peeled and roughly chopped

2-inch piece of peeled ginger

4 cloves of garlic

2 tablespoons vegetable oil

1 tablespoon garam masala

2 teaspoon ground cumin

2 tsp paprika or Kashmiri Mirch

1 teaspoon turmeric

salt and pepper to taste

1 cup chicken broth

1 cup canned crushed tomato

½ cup whipping cream

Cilantro for garnish

Put the onion, garlic and ginger into a food processor and blitz until finely chopped.

Heat the oil to medium-high in a skillet or pot large enough to accommodate all of the ingredients and add the onion mixture.

Fry the aromatic vegetables until golden, then add the turmeric, garam masala, paprika/Kashmiri Mirch, and cumin, and give it a stir.

Continue to saute for another 2 minutes so the spices can release their flavours, then pour in the crushed tomatoes, cream and chicken broth.

Reduce the heat to medium, then add the cubed leftover turkey to the skillet, and leave to simmer until the sauce is reduced and thickened. Stir occasionally to prevent the sauce from scorching.

Season to taste with salt and pepper.

The Shredded Dough with Many Names

Kataifi dough and shrimp come together like the perfect storm Whether you call it kataifi, knafeh, kanafe, kenafeh, kunafeh, this filament-like dough, popular throughout the Middle East and the Mediterranean signifies a singular gastronomic textural experience is guaranteed.

Kataifi dough is essentially phyllo dough that has been shredded into delicate tendrils which can be used in the preparation of both sweet and savory preparations. Kataifi is almost exclusively sold in a frozen format here in Canada, so be sure to include defrosting time in your required prep time.

When you first open a package of shredded phyllo, the papery threads hardly seem edible. They tend to resemble the grass you might find used as packing material rather than something you might want to eat, but please trust in the process. The shredded phyllo is handled very similarly to its sibling, phyllo sheets. The dough is lean which lends to rapid moisture loss, so be sure to keep the dough covered with a damp cloth while preparing the tornado shrimp.

Tornado shrimp make for a moreish appetizer or can be a light lunch when served with a salad. This impressive looking snack sees marinated shrimp wrapped in buttered kataifi dough which then gets baked in a very hot oven. The dish is called tornado because the dough when twisted and twirled around a shrimp resembles a tornado’s funnel cloud. The shrimp can be substituted with thin strips of chicken breast, white fish, or plant-based mini sausages. It is best to eat the tornado shrimp as close to getting them out of the oven as possible. If aioli is not your thing, these crunchy treats work well dipped in sweet chilli sauce.

Tornado Shrimp w/ Sambal Olek Aioli

Chef Ilona Daniel

Serves 4-6 as an appetizer

20 jumbo raw shrimp, peeled, deveined, and tails on

Juice and zest of 1 lime

1 garlic clove, finely minced

1 Tbsp Whole Grain Dijon Mustard

3 tablespoons olive oil

½ teaspoon smoked paprika, optional

Salt, freshly ground black pepper to taste

½ pound/1package kataifi dough

3 Tbsp butter, melted

Rinse and drain the shrimp. Set aside.

In a large bowl, mix lime juice and zest, garlic, olive oil, mustard, smoked paprika, salt, and pepper.

Add the shrimp and coat with the marinade. Marinate for 30 minutes.

Meanwhile, make the dipping sauces by combining the ingredients for each sauce in two separate, small serving bowls.

Preheat the oven to 400F.

Unroll the kataifi dough and separate a small bundle of strands about 1½ inch wide. Using scissors cut kataifi strands about 9 inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered.

Arrange them on a baking sheet lined with parchment paper. Brush with melted butter using a pastry brush.

Bake for 10-15 minutes or until kataifi is golden brown. If needed, turn on a broiler for 30-60 seconds (keep your eye on it so it doesn't burn) to brown kataifi.

Serve immediately with sambal olek aioli.

Sambal Olek Aioli

1 cup mayonnaise

¼ cup sambal olek chili paste

2 cloves garlic, minced

A small handful cilantro, roughly chopped

This meatloaf contains some of the greatest hits of ingredients often associated with the flavours of Vietnam like lemongrass, basil, and sriracha sauce.

Vietnamese cuisine is a balancing act of the following mighty flavour sensations: sweet, spicy, sour, bitter and salty. This meatloaf contains some of the greatest hits of ingredients often associated with the flavours of Vietnam like lemongrass, basil, and sriracha sauce. This meatloaf can be enjoyed simply with steamed jasmine rice and steamed greens.

If you are however, looking to be a little more adventurous, might I suggest using the meatloaf to assemble one of my favourite categories of sandwiches of all time-bahn mi. I use mini brioche baguettes to make sliders, but this works well with any crusty and airy bread of your choosing.

What does lemongrass taste like? 

Lemongrass has a bright, citrusy flavour without the sour tang. It’s fresh, slightly floral, and has a hint of ginger-like warmth. When cooked, it mellows into a gentle, lemony sweetness with herbal undertones.

If ground turkey is unavailable, feel free to substitute ground chicken or groung pork.

Vietnamese Turkey Meatloaf

SERVES 6

INGREDIENTS:

1 1⁄2 lbs ground turkey 2 tbsp sriracha sauce 3 green onions, chopped finely 3 tbsp lemongrass paste 2 eggs 1 cup panko breadcrumbs 1⁄4 cup basil, chopped 1 tsp freshly cracked black pepper 1 tsp garlic powder 1 tsp salt Zest of a lime 1 tbsp brown sugar

GLAZE: 1⁄2 cup brown sugar 2 tbsp ketchup 2 tbsp sriracha 1 tsp dark soy sauce

DIRECTIONS:

Combine all the ingredients and allow to rest in the fridge for 30 minutes.

While the meat is resting, make the glaze by stirring glaze ingredients together.

Preheat the oven to 375 ̊F.

Once the mixture has set, press into a greased or parchment lined meatloaf tin.

Bake the meatloaf for 30 minutes.

Remove the loaf from the oven and brush with half of the glaze; bake for another 30 minutes.

Remove the loaf from the oven and brush with remaining glaze and bake for another 15 minutes.

Allow the meatloaf to rest for 10 minutes before slicing.

Serve with carrot-daikon pickle and lemongrass crema.

Lemongrass Crema

Makes 1 1⁄2 cups

INGREDIENTS: 1⁄4 cup mayonnaise 1 cup sour cream 4 tbsp lemongrass paste 1⁄2 cup cilantro, chopped Juice of 2 limes 1 tsp salt 2 cloves of garlic, smashed into a paste

DIRECTIONS: Combine all ingredients into a bowl and store in the fridge until use.

Do Chua (Carrot-Daikon Pickle)

SERVES 6

INGREDIENTS: 1 cup daikon radish, julienne 1 cup carrot, julienne 1 cup water 1 cup vinegar 1⁄4 cup sugar 1 tsp salt

Saskatchewan Wheat Puff Squares: Prairie Nostalgia in Every Bite

If you grew up on the Prairies, chances are your lunchbox—or your grandma’s Tupperware—was once graced by the humble but mighty Saskatchewan Wheat Puff Square. These chewy, gooey, golden-hued treats are part cereal bar, part edible time machine that’s made with puffed wheat cereal and a sticky, chocolatey syrup.

I didn’t grow up on the Prairies, but I did just go on a trip to Saskatchewan where I had the chance to eat puffed wheat cake for the first time. Puffed wheat squares are a no-bake and no-fuss, staple of community gatherings. I ate mine while visiting a farm that grows wheat; talk about sense of place! It was such a tasty treat that I knew had to make this recipe when I got back to the East Coast.

The secret to their charm? That perfect ratio of corn syrup to cocoa powder. Too much and it’s a jaw workout; too little and you’re basically eating chocolate dusted air. But when it's just right? You’ve got a glossy, fudgy square that sticks to your fingers and your heartstrings.

These sweet squares are uniquely tied to Saskatchewan, where puffed wheat has long been a pantry mainstay. It’s Prairie ingenuity at its best—stretching simple ingredients into something spectacular. Everyone’s mom or grammy has her own take: maybe a splash of vanilla, maybe a sneaky scoop of peanut butter. Some folks even like a layer of marshmallows or sprinkles (scandalous!).

And while trendy desserts come and go, Wheat Puff Squares hold their ground like a stubborn prairie wind. They’re comfort food, connection, and community all rolled into one cocoa-rich bite.

Saskatchewan Wheat Puff Squares are more than just a treat, they’re a celebration of Prairie spirit.

Puffed Wheat Squares

Ingredients

1 ¼ cups packed brown sugar

1 cup light corn syrup

½ cup salted butter

1/3 cup plus 1 Tbsp unsweetened cocoa powder

1 Tbsp vanilla extract

10 cups puffed wheat cereal

Instructions

Butter or oil spray a 9 x 13-inch baking dish.

Combine the brown sugar, corn syrup, butter and cocoa in a large saucepan over medium-high heat. Bring the syrup to a boil, stirring often. Let it boil hard for 1 minute, then remove the pot from the heat.

Stir in vanilla and then the puffed wheat. Stir well to make sure the cereal is evenly coated in the chocolate syrup.

Scrape the puffed wheat into the prepared pan and use damp hands (have a bowl of cold water nearby) to press it down evenly. Let it rest at room temperature for 3 hours before cutting.

I know it might sound crazy, but shellfish and fruit really pair well together. I love citrus fruits with all manner of shellfish including scallops, crab and shrimp, and I think pineapple, papaya and mango make lobster sing!

There’s something magical when buttery bronzed scallops with their inherently sweet and somewhat salty character collides with the sweet juiciness of mango and the tangy, bright acidity of strawberries that transforms the feeling of sunshine into a dynamic bite. This dish makes for a light lunch when paired with a peppery green salad, or something more substantial with the addition of grilled baby potatoes or coconut rice and some grilled asparagus.

Today I want to give you the secrets to searing scallops like they do on 'The Bear', and top them with a simple fruit salsa featuring in-season strawberries and juicy mango.

How to sear a scallop:

Dry your scallops well by patting both sides with paper towel twice. Next, heat a smoking-hot skillet, cast iron pan is best with a splash of high-heat oil like sunflower or canola. Lay the scallops down gently in the pan- no crowding! Let them sizzle, untouched, for 1-2 minutes per side until they are gloriously burnished and bronzed-No peeking and no poking the scallops; trust the process! Finish with sea salt Serve with strawberry-mango salsa.

Strawberry-Mango Salsa Makes 2 ½ cups 1 cup strawberries, finely diced 1 cup mango, finely diced 1 jalapeño, finely chopped (seeds removed for less heat) 1 shallot, finely diced ¼ cup cilantro, chopped Juice of 1 lime Salt to taste Instructions: Toss everything in a bowl. Stir, taste, and adjust salt or lime as needed. Let it sit for 10 minutes for the flavors to combine. Serve with bronzed scallops

Let’s talk about noodles; specifically, the unsung hero of this recipe: Farkay Chow Mein noodles. If you’ve never tried them, prepare to fall in love. These thin, golden strands are light and springy with just the right amount of chew—kind of like your favorite pasta met the perfect lo mein. Made with wheat flour and water, they have a subtle flavour that’s an ideal canvas for the  bold, punchy sauces like the umami-rich, garlicky-sesame dressing in my recipe.

To make sure this dish is a success, make the sauce ahead of time and hold the sauce in a bowl that is large enough to accommodate the noodles as well.

While the water is boiling, make the sauce so it can be tossed with the just drained, hot noodles.

To make these noodles more substantial and filling, top with grilled chicken, sweet chili sauce tossed popcorn chicken, grilled or stir-fried beef, or boil some cubed tofu along with the noodles along with some dark greens like kale or a cup of frozen vegetables.

Sesame-Scallion Noodles

Created By: Chef Ilona Daniel

14 ounces,  Thin Noodles, Cooked, Drained & still warm (I use 1 bag Farkay Chow Mein Noodles)

½  Cup Soy Sauce

3 Tablespoons Sugar

4 Cloves Garlic, Minced

2 Tablespoons Rice Vinegar or White Vinegar

3 Tablespoons Pure Sesame Oil

1-2 tsp Siracha

4 Tablespoons Canola Oil

4 Green Onions, Chopped

2 Tbsp Sesame Seeds (optional)

Celebrating the springtime farmer's market in our communities is about more than just enjoying the arrival of the first bunches of fresh, local produce —it's a way to support local farmers, strengthen community ties, and nurture sustainable living.

Spring is a time of renewal, and the farmer’s markets reflect this with fresh, tender crops like spring onions, asparagus, radishes, peas, and rhubarb. The first crops are often verdant and the flavours subtle. I love the first bites of the growing season after a long winter. It brings me so much excitement and anticipation for what’s to come.

Why char a spring onion? Raw green onions have a sharp, oniony bite and when we char them it softens the bite and brings out their natural sweetness. Additionally, the caramelization from charring imparts a smoky quality that brings an interesting flavour component to the dish. You can also puree charred spring onions with some olive oil, lime or lemon juice to create a simple sauce that works well with chicken, pork and a myriad of shell and fin fish.

What is Skyr? Skyr is a creamy, thick Icelandic yogurt, similar to Greek yogurt, but with a milder flavor and often a higher protein content.

Charred Spring Onion Salad with Dilled Skyr

Serves 4-6

Dilled skyr base:

1 cup skyr or greek yogurt

1 cup fresh dill (tender stems work well here & reduces food waste)

3 cloves garlic

1/2 tsp black pepper

1 lemon for juice and zest

salt to taste

In a food processor or blender, add the skyr, dill, garlic and black pepper. Add the juice and zest from one lemon.

Charred Spring Onions:

Heat 1 tablespoon of olive oil in a cast iron frying pan over medium heat. Lay the spring onions (approximately 2 bunches, trimmed at both ends and any tough outer layers removed) in a single layer in the pan and cook for 4-5 minutes, turning occasionally. The spring onions are done when they have developed an intensely bronzed, golden-brown char on approximately 50% of their surface area and the spring onions have softened. If your pan is too small, do this in 2 batches. Once done set aside.

Other accompaniments:

Thinly sliced radishes, about 5

½ cup green peas or edamame, blanched

¼ toasted nuts, roughly chopped (such as almonds, pecans, walnuts)

Fresh Mint leaves. Approximately ½ bunch

Additional lemon juice and olive oil to taste

Fresh dill sprigs

Sometimes, the best dishes come from combining comfort food favorites—and that’s exactly what makes loaded baked potato salad so irresistible. Imagine everything you love about a classic baked potato—crispy bacon, shredded cheddar, chives, and a dollop of sour cream—all tossed together in a creamy, chilled salad. It’s indulgent, satisfying, and unexpectedly refreshing.

Unlike traditional potato salad, which often leans heavily on mayo and mustard, the loaded baked potato version brings a rich, savory flavor profile that feels more like a treat than a side. The potatoes are roasted until tender and golden brown, then combined with sharp cheddar, smoky bacon, green onions, and a dressing that’s part sour cream, part mayo—just enough tang and creaminess to tie everything together.

It’s a dish that fits in anywhere—summer barbecues, cozy potlucks, weeknight dinners, or even as a lunch on its own. Plus, it’s endlessly customizable. Want a little kick? Add jalapeños. Trying to go meatless? Swap in roasted mushrooms or smoked paprika for depth. Prefer a bit more crunch? Toss in some diced pickles or red onions.

What really sets loaded baked potato salad apart is its ability to deliver comfort in every bite. It’s hearty without being heavy, creamy without being cloying, and flavorful enough to hold its own next to grilled meats or fresh greens. One bite, and you’ll wonder how you ever settled for plain old potato salad.

So next time you're planning a meal, skip the basic sides and give this upgraded classic a spot on your plate. Your taste buds will thank you—and your guests will be begging for the recipe.

Loaded Baked Potato Salad with Bacon

Serves 4-6

4 pounds of your favourite potatoes for potato salad, rinsed and dried and cubed or sliced into bite-sized pieces

¼ cup canola oil

2 ¼ teaspoons salt, separated

2 teaspoons black pepper, separated

2 teaspoons dried dill, separated

12 slices bacon sliced into ¼" pieces

1 cup + 2 tablespoons mayonnaise

¾ cup + 2 tablespoons sour cream

1 Tbsp distilled vinegar

1 teaspoon garlic powder

¼ cup fresh dill, chopped

2-3 green onions, thinly sliced

¼ teaspoon onion powder

1 ½ cup freshly grated Cheddar cheese

*Crispy Fried Onions – optional garnish

Preheat the oven to 350° and have ready 2 rimmed sheet pans lined with aluminum foil.

Place diced potatoes into a large mixing bowl, drizzle with canola oil, and sprinkle with 2 teaspoons Kosher salt, 1 teaspoon pepper, and 1 teaspoon dill. Toss until evenly combined and divide amongst the two sheet pans.

Bake the potatoes for 40-50 minutes, or until tender. While the potatoes are baking, cook the bacon.

Add the bacon to a large sauté pan over medium-high heat. Sauté, stirring often until browned and crispy, about 10 minutes. Transfer to a plate lined with paper towels to absorb the excess grease. Allow to cool. You should have about a ½ cup of bacon pieces.

To make the ranch dressing, combine mayonnaise, sour cream, vinegar, garlic powder, fresh dill, green onion, remaining dried dill, salt, black pepper, and onion powder in a bowl and whisk together; set aside until ready to use.

In the realm of seasonal treats, few desserts capture the essence of spring quite like strawberry rhubarb squares. With their delightful blend of tart rhubarb and sweet strawberries nestled within a buttery, crumbly crust, these squares embody the perfect balance of flavors and textures. Whether you're an avid baker looking to expand your repertoire eager to impress with a homemade delight, this recipe promises to be both accessible and rewarding.

Imagine biting into a square of this dessert, the first taste awakening your taste buds with the tangy punch of fresh rhubarb complemented by the juicy sweetness of ripe strawberries. The golden-brown crust adds a satisfying crunch, providing the perfect contrast to the soft, jam-like filling that melts in your mouth.

What makes this recipe truly special is its versatility. Serve it warm with a dollop of vanilla ice cream for a comforting dessert on a cool evening, or enjoy it chilled as a refreshing treat on a warm spring day. Its simplicity ensures that anyone can recreate this culinary masterpiece in their own kitchen, with minimal ingredients and straightforward instructions.

Strawberry-Rhubarb Crumble Bars These strawberry rhubarb crumble bars are a great way to welcome Spring! Complete this recipe from start to finish in an hour! These bars make for a light way to round out a meal or as a star with a cup of tea or coffee. Ingredients 3 cups all-purpose flour ½ cup packed brown sugar ½ cup sugar 1 tsp baking powder 1/4 salt 1 ¼ cups butter, cold and cubed 2 eggs 1 Tbsp vanilla extract 1/3 cup old - fashioned whole rolled oats ½ tsp cinnamon Strawberry Rhubarb Filling 2 cups chopped strawberries (if using frozen, do not thaw) 2 ½ cups sliced rhubarb 1/3 cup sugar 1 Tbsp cornstarch Zest of 1 Orange 1 tsp ground cardamom

Directions

Preheat oven to 350°F . Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides of the pan.

Make the crumble mixture for the crust and topping:

Stir together the flour, sugars, baking powder, and salt in a large bowl.

Add the cubed butter and using a pastry cutter or two forks, work in the butter until all the flour is coated and resembles pea-sized crumbles. (You can also use a food processor if you prefer.)

In another bowl, whisk the eggs and vanilla together.

Create a well in the middle of the flour/butter mixture and pour the eggs in. Using a rubber spatula. gently work the flour from the edges into the egg until the mixture resembles moist crumbly sand.

Reserve 3-cups of crumble mixture for the topping. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form a base crust, making sure it is as even as possible. Strawberry Rhubarb Filling:

Combine all the filling ingredients together. Spread over the crust.

With the remaining crumble mixture, stir in the cinnamon and oats.

Sprinkle evenly over the filling, lightly pressing it into the fruit layer. You don’t want this to be a smooth even layer, rather more rustic and cobbler-like in appearance.

Bake for about 42-50 minutes or until the top is lightly browned. Let cool in the pan for about one hour and then transfer to the refrigerator until completely set and chilled.

Run a knife around the sides of the bars with no parchment paper. Lift the entire sheet of bars out using the parchment paper overhang on the long sides. Cut into squares.