Must-Try Recipes from the Prairies

Not your Baba’s cabbage rolls. A rich beef and bacon filling is wrapped in fermented sour cabbage leaves for a sharp and tangy twist on the Prairie classic.

The Saskatoon berry is considered an Ark of Taste by Slow Food International — a traditional food preserved by a region over time. So you really are getting a taste of the Prairies in this delicious, berry-packed pie.

Start your morning with a breakfast bar packed with ingredients from the Prairie harvest haul like quinoa, oats and Manitoba hemp seeds.

Looking for the ultimate Prairie snack? Look no further than this recipe that incorporates hearty green lentils and fresh, juicy Saskatoons.

Bring a slice of Prairie flavour to your table with a freshly baked pie full of sweet, nutty Saskatoon berry filling.You can’t get more authentic than this recipe, which comes straight from Saskatoon itself.

The large Eastern European population of Canada’s prairie provinces offer a variety of delicious, comfort food dishes that deserve a place on your holiday table. Perogies can be made savoury or sweet with the season’s bounty of fresh produce — and don’t forget the sour cream!

Many Prairie families have a recipe for this much-loved pie that’s thought to have originated in the 1920’s. This simple vanilla custard pie has a graham cracker crust and is topped with lots of fluffy meringue.

An out-of-this-world sandwich starts with a good Sirloin roast that’s marinated in fresh rosemary, garlic, oregano and a splash of dark beer. Then it’s cooked slow and low on the barbecue to make the juiciest, most tender roast beef.

Hurry hard and then hurry home to enjoy this tasty Saskatchewan speciality. A satisfying drink enjoyed after curling, this boozy punch can be served in a bowl or a pail, your choice!

Learn how to make the Mennonite classic at home with this traditional fried cookie recipe from Saskatchewan.

Like maple, birch syrup is produced by tapping the sap from birch trees and boiling it into a deeply flavoured sweetener with hints of honey, caramel and molasses. It’s most popular in Ontario, Manitoba and Québec.

A perfect potluck dish, savoury roast potatoes are an easy side dish that works well with both turkey or ham, whichever you prefer to serve.

Fresh morel mushrooms are a coveted find in the spring forests. Morels, with their distinctive, honeycomb shaped caps, impart a nutty, smoky flavour to this delicate fish dish, fresh from Lake Winnipeg.

Making jerky at home is a fantastic way to pay homage to our Canadian heritage and get high-quality protein on the go, without any of the added preservatives found in many store-bought varieties.

A Canadian spin on the classic chicken wing, these sweet-and-spicy wings are sure to disappear in a hurry.

A toss and bake sheet-pan dinner that comes from the kitchen of a Saskatchewan mom and businesswoman who raises livestock on her farm.

Kim Butcher is a self-taught pastry chef who came up with Little Bird Pâtisserie and Café’s famous lemon tart recipe when she realized no one in Saskatoon sold the kind of lemon tarts she liked best, which are creamier and less tart than most.

Get Kim’s lemon tart recipe

Perfect served alongside any holiday main, these warm, comforting biscuits are bursting with sharp cheddar cheese and finished off with a buttery garlic topping.

Blackening spice rub gives this beautiful Alberta bison a perfect crust when seared on high heat. Charred lemon, Parmesan potatoes and baby bok choy complete the dish.

From a Calgary kitchen to yours, Alberta pearl barley is the star of this summer grain salad that’s speckled with fresh grilled corn, in-season blueberries and sharp goat cheese.