Years ago, I had my first taste of slow cooked, French Canadian-style baked beans. It was what I’ll call a time stopping gustatory experience. It was mid February, cold as heck and I was on a journalism school assignment to report on the sights and sounds and all to be savoured at Festival du Voyageur....for those of you not familiar.....this annual festival is unique to my hometown of Winnipeg, Manitoba, Canada. It all happens in our fantastic French Quarter, Saint-Boniface and is the largest winter event of its kind in Western Canada. Voyageurs worked for fur companies transporting goods by boat between trading posts. Voyageur, Métis and First Nations histories are celebrated amid happy fiddles playing, people jigging, hearty laughter, twinkle lights, bonfires, evergreens and delicious, traditional food (split pea soup, sugar pie|tarte a sucre, maple candy hardened in snow, tourtiere|meat pie, and that’s just the start!). Back to the beans. They had been cooked for hours in an old school clay bean pot by a man with a waxed moustache wearing a humongous fur hat. The navy beans were warm, tender and delicately starchy. The hunks of salt pork adding just enough unctuous, meaty flavour. But the crowning achievement of the dish was its beautifully sweet and savoury sauce. Glorious in its simplicity, it stuck fast to every bean creating an amber-hued sheen over every morsel. It’s February next month, right? My tum is rumbling.

Beans Around the World

I am so drawn to the cookbook illustrations of the 1950's, so simple and geometric. This is my classic vinaigrette recipe with a soupscon of Canadian maple syrup. Delicious on any salad!

A ridiculous treat for when those PB & chocolate cravings will not be tamed! Store in freezer but let warm up a little before serving for best flavor.

These cookies are the perfect treat for welcoming fall! The maple syrup in this recipe adds a yummy little twist to the typical peanut butter cookie. You'll be spreading smiles with each bite!

Completed for Digital Media Illustration at CCAD.

A New England and Canadian traditon during the sugaring season of maple syrup it just made since. Since being raised in Vermont I had to include Vermont maple syrup, but any can be used but please use real maple syrup.

A deliciously sweet, savory, and crackly granola. Perfect for breakfast or a snack anytime. It also makes your house smell great!

A super easy, 5-ingredient vegan caramel recipe.
Tastes delicious over apples or on top of ice cream!

CCAD Student

Bonfire night parties would not be complete without these traditional treats. Any children helping will certainly end up with sticky fingers ! Nothing beats the crunch of a toffee apple on a crisp autumnal evening.

My favourite Sunday breakfast!

Thanksgiving special

A yummy way to tempt kids, or anyone, to eat brussels sprouts. If you like a little less sweetness, reduce the amount of maple syrup to 2 Tbsp. You can also make these in a slow cooker (substitute a good chunk of butter for the olive oil, and add a little splash of water. Cook on low for 4-5 hours or high for 2-3 hours. Doubling the recipe is ok.). A nice side dish for Thanksgiving dinners!

The perfect salty and sweet fall snack! Created with watercolors, colored pencils and Adobe Photoshop.

2 oz. of “real” maple syrup, the juice half a lime and a can of seltzer, add ice and enjoy on a hot summer evening.

I know it's already September and a bit too late to submit an icy recipe, but I just couldn't help sharing this because it's soooo yummy and super fun/easy to make :))