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Local & sustainable are the keywords for April. Enjoy the latest of what we have to offer at Amaranth!
I created this recipe here with whole foods in mind. I wanted to use ingredients that could be easily found at any grocery store with a health section and were approachable and easy to use. I use kimchi for its funkiness, spice and fantastic health benefits and no ramen is complete without a perfect soft-boiled egg.
Read MoreChinese immigrants in Peru used local ingredients with Cantonese techniques, stir-frying quinoa provided a dish similar to fried rice or “Chaufa.” My version comes together in less than 30 minutes! It can be made vegetarian, vegan and FODMAP friendly!
Read MoreMy version of this dish highlights the Amaranth Foods Primal Bison Blend and High-Vibes Health Bison Tallow. My bannock is made with a mix of all-purpose flour and Canada’s original wheat; Red Fife from Scottish Mills. My version of Bibimbap highlights the Primal Ground Turkey Blend with simple bulgogi seasoning and seasonal vegetables, including carrot namul, braised turnip and locally-made kimchi.
Read MoreDia de Ñoquis is celebrated every month, in the Latin American countries of Uraguay, Paraguay and Argentina. During this month, gnocchi- a dish of Italian origin from Galician immigrants is made for good luck!
Read MoreA little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
Read MoreGrowing up on a ranch the fall months were filled by preservation and getting ready for the winter. This apple crumble recipe has always been a favourite of mine and no matter the apple used it always turns out delicious.
Read MoreThis recipe celebrates the salmon run and the foods that Salish and other Indigenous nations would eat in the region. With this recipe, I am paying homage to the local ingredients of the Canadian West Coast and doing a twist on the basic salmon cake.
Read MoreThis is the first in a series of recipes highlighting the brand-new Amaranth “Primal Blends.” I have added warm spices like cinnamon, clove, chipotle and cumin to compliment the iron-like flavour of the primal blend. There’s also a recipe for making fresh buffalo-milk queso fresco!
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