The late summer harvest is the best time to make Ratatouille. This classic French stew is best when made with fresh tomatoes, zucchinis, eggplant, bell peppers and onions. It’ pretty versatile too. Serve as a vegetarian main dish, side dish, warm or cold with bread or toast at breakfast, lunch or dinner.
The perfect starter to an autumn meal is this delicious puréed soup made from seasonal ingredients.
This recipe was inspired by Canada’s First Nations people. The traditional diet of the Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.