Baking eggs in a pan means they are perfectly-shaped to tuck between two slices of toasted bread for an almost-instant breakfast sandwich.
Tiny salad shrimp from the Gulf of St. Lawrence are wonderful in salads. They are widely available and, since they come cooked, are very convenient. If you’re on the West Coast, use cooked BC spot prawns instead.
Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.