Ottawa's Best Kept Secret

Canada Day Menu Items

June 28, 2017 Food 0

What better way to celebrate our nation’s pride than with a Canada themed menu? With Canada turning the big 150 this year, there’s no better time to whip up some tasty recipes that show some good old Canadian love. Here are some ideas to get you inspired.


Sweet Potato Poutine


  • 8 large sweet potatoes
  • 8 tablespoons of vegetable oil
  • 456 grams of cheese curds

For Gravy

  • 8 tablespoons of cultured unsalted butter
  • 4 small shallots minced
  • 4 tablespoons of all-purpose flour
  • 2 cups low-sodium chicken stock
  • Fresh thyme


Put the oven rack in the upper middle position and turn on to 450 degrees F.

Peel and cut the potatoes into 1/4″ sticks. Toss in canola oil to coat (don’t use olive oil, which has a lower smoke point and will burn in the oven). Sprinkle with some sea salt then lay in a single layer on a baking sheet. Put in the oven and bake for 20-25 minutes or until golden brown.

While the potatoes are in the oven, prepare the gravy. Heat the butter in a small saucepan over medium heat and add the shallots sautéing until soft and fragrant. Add the flour and stir to coat. Whisk in the chicken stock and port.

As the gravy begins to thicken, turn down the heat to medium low and add the demi-glace and thyme, stirring with a spatula to dissolve. Continue cooking until the demi-glace is completely dissolved and the gravy is smooth.

To serve, just pile up the potatoes and crumble the cheese curds on top. Pour the gravy over all of it and garnish with some minced parsley.

See original recipe.


Maple Meatballs

  • 1/2 cup real maple syrup
  • 1/2 cup chilli sauce
  • 2 teaspoons dried chives (or 2 tablespoons fresh chives)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground mustard
  • 26 (1 pound) frozen, fully cooked meatballs, thawed


In a saucepan, combine syrup, chilli sauce, chives, soy sauce, and ground mustard. Bring to a low boil. Add meatballs and then return to a boil.

Simmer over medium heat for 8-10 minutes, stirring occasionally until meatballs are thoroughly heated. Serve as an appetizer with toothpicks or over hot cooked. Makes 5-6 servings.

See original recipe. 


Raspberry Quinoa Salad

  • 1 cup dry quinoa, cooked according to package directions*
  • 4 tablespoons slivered almonds
  • 4 tablespoons fresh basil leaves, chopped
  • 3 tablespoons olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • Fresh ground black pepper and salt, to taste
  • 1 cup fresh raspberries (heaping full), rinsed and patted dry
  • 8 tablespoons crumbled goat cheese

*cook in low-sodium chicken broth instead of water to give the quinoa more flavour


In a small bowl, mix together olive oil, vinegar, honey, salt and pepper. Set aside.

In a large bowl, toss together quinoa, almonds, and basil until evenly distributed.

Pour the dressing into the bowl and mix until well combined. Add in goat cheese and raspberries. Gently fold to distribute throughout salad.

Eat immediately, or chill for later. If you’re going to chill it, leave out the raspberries and goat cheese and throw them in just before eating. Serves six.

See original recipe.


Canadian Red, White & Bacon Skewers

  • Cherry tomatoes
  • Mini bocconcini
  • Bacon, cooked and cut into 1 inch pieces


Using as much of the ingredients as you need, thread a tiny skewer, or long toothpick with a tomato, piece of bacon and bocconcini, bacon and tomato again on the ends.

You can switch up the order of ingredients as you like, playing with the red, white and bacon theme. Refrigerate until ready to serve.

See original recipe. 


Potatoes With Pickled Beets & Lime Vinaigrette

  • ¼ cup of extra virgin olive oil
  • ¼ cup freshly squeezed lime or lemon juice
  • 1 tablespoon of whole grain mustard
  • 1 teaspoon of agave nectar
  • ½ teaspoon salt, more if you need it
  • 8 ounces small red beets, roasted and peeled and cut into sticks
  • ½ cup thinly sliced onion
  • 3 thin-skinned potatoes, boiled and peeling and cut into ½ inch cubes
  • fresh ground pepper
  • chopped parsley for garnish


Put the oil, lime juice, mustard, agave nectar, and salt in a medium bowl and stir well to combine. Add the beets and onion and stir gently to combine. Cover and let marinate in the refrigerator for 1-12 hours.

Put the potatoes in a large bowl and add the beet mixture. Stir gently to combine. Season to taste with pepper and additional salt, if desired. Cover and refrigerate until cold.

Top with fresh chopped parsley, if desired.

See original recipe.

Get in all of the Canadian love that you can this year by adding some of these ultimate Canadian recipes to your Canada Day menu.

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