Homegrown: Love Canadian Food

Homegrown the Cookbook

Mairlyn Smith - Homegrown CookbookA truly Canadian cookbook by Professional Home Economist (PHEc) Mairlyn Smith is packed with over 175 recipes that use all-Canadian ingredients (aside from some seasonings). This book takes the meaning of eat local to the next level.

Mairlyn’s books are always packed with practical cooking tips, healthy recipes and a good dose of humour. Homegrown was developed with the Ontario Home Economists Association and features recipes and sidebars from Mairlyn as well as many Ontario PHEcs.

Mairlyn has been an advocate of cooking Canadian and supporting Canadian farmers her entire career as a Professional Home Economist. Recently, the Manitoba Canola Growers recognized Mairlyn with the Canola Award of Excellence for her contributions to the canola industry.

Smith has been using and promoting canola oil for decades, for very personal reasons. Her dad was diagnosed with heart disease in the 1970’s at age 50 challenging him to make changes in his eating habits, including lowering saturated fats by using canola oil. Today he is a healthy 93.

His diagnosis initiated Smith’s life goal – educating people on health. She does it with unparalleled enthusiasm, passion and humour, reaching a vast audience.

Here is just a sampling of what this all-Canadian cookbook has to offer:

Wheatberry Salad - Shel Zolkewich | www.canolaeatwell.comWheatberry and Lentil Salad

“Wheat berries are whole, unprocessed wheat kernels that contain the bran, the germ and the endosperm. This recipe works well as a side and is a great potluck contribution. Adding lentils, a good source of protein, makes it a meal in itself” ~Erin MacGregor, PHEc, RD and #CanolaConnect Alumni.

Maple Parsnip Soup - Shel Zolkewich | www.canolaeatwell.comMaple Parsnip Soup

“Parsnips are one of my favourite vegetables. I love the flavour of this soup because of the sweetness that comes from the parsnips and maple syrup, contrasted with the subtle bite from the Dijon mustard. It’s a delicious way to enjoy parsnips and the flavourful maple syrup (aka liquid gold!) produced in Quebec, Ontario and the Maritime provinces.” ~Wendi Hiebert, PHEc.

Saskatoon Crumble - Shel Zolkewich | www.canolaeatwell.comSaskatoon Berry Crisp

“My home was on a farm in rural Alberta, near Paradise Valley. One of my fondest memories of summer holidays was picking and eating wild Saskatoon berries. Our river pasture had many tall Saskatoon bushes so we often picked them on horseback. When I moved to Ontario, my special Aunt Millie would pick Saskatoons and have a frozen Saskatoon pie ready for me whenever I visited her in Calgary. It was a true labour of love and a wonderful gift to me.” ~Linda Reasbeck, PHEc.


Eat Well Jenn

Recipes reprinted with permission from Homegrown by Mairlyn Smith, PHEc. Photography courtesy of Shel Zolkewich.