PrairieSeasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

Over 100 Proud-to-be-Prairie recipes showcasing the seasons, produce, flavours, and traditions of one of Canada’s most exciting culinary regions.

Dan Clapson and Twyla Campbell take us on a grand tour of the many faces and places that make up the Canadian Prairies. With over 100 delectable recipes, Prairie draws inspiration from the beauty of the changing seasons as well as the many different ingredients and cultures that make the Prairies such a culinary hotspot. The book is filled with Tried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen like Sorrel, Farro, and Chicken Soup and Saskatchewan Succotash Salad. Ingredients special to the Prairies like Sea Buckthorn, Haskap, and Saskatoon Berry. Introductions to many of the Prairie’s most exciting chefs and their signature recipes. A mix of modern and traditional recipes, from perogies to Beet Mezzalune

No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.

DAN CLAPSON is the The Globe and Mail restaurant critic for the Canadian Prairies and is the co-founder of the food media and events company Eat North. He has contributed to many publications including Out Magazine, Eater, Ricardo magazine, and enRoute. He is also a regular guest expert on radio and TV shows like Global Calgary, CTV Morning Live Saskatoon, and Global Edmonton.

TWYLA CAMPBELL has been writing about food, wine, cocktails, and travel for 14 years and is CBC Edmonton Radio’s long-standing restaurant reviewer and culinary expert. Twyla sits on several national and local food judging panels and is a sought-after panelist when it comes to the topic of food and restaurants.

Prairie proves that Prairie food is relevant, modern, and delicious and should be in the kitchen of Canadians across the country. Their easy-to-accomplish and rewarding recipes highlight the heart that is the essence of the Prairies.  Save your pickle brine and get cooking.”  —LUCY WAVERMAN, food columnist for The Globe and Mail, food writer, and cookbook author

“The Prairie cuisine dream team of Twyla and Dan takes us on a delicious journey through the oft-overlooked culinary bounty of the Canadian Prairies. Cook and eat your way through the seasons with a wide array of approachable recipes that showcase why those of us who live here are so darn ‘proud to be prairie’.”  —KARLYNN JOHNSTON, author of The Prairie Table and Flapper Pie and a Blue Prairie Sky

“Rarely do you find a cookbook that authentically meets at the intersection of international cuisine and local ingredients. Prairie showcases how resource-rich Canada is and how to fully appreciate all that’s produced—in a delicious way!”  —ARLENE DICKINSON, entrepreneur and venture capitalist

“Twyla Campbell and Dan Clapson elevate local and seasonal ingredients with a Prairie twist that both inspires and educates the hungry soul.”  —LIANE FAULDER, journalist, food writer, and culinary tour leader

Prairie is plant-forward, environmentally aware, and inspired by what the Prairies offer. Filled with simple recipes, it is a celebration and homage to Canada’s greatest grassland.”  —MIJUNE PAK, judge on Top Chef Canada and Iron Chef Canada

“Dan and Twyla have captured the beauty of the Prairies within the pages of this book. I’m blown away by the sheer number and variety of recipes—I can’t wait to start cooking!” —ANDREW PHUNG, lover of food, but also actor/comedian (Run the Burbs, Kim’s Convenience)

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