Teas, Spices And Wild Foods From The Boreal Forest
Explore the boreal forest and its vital role in sustaining Northern Indigenous communities for generations.
Spiced Carrot and Flax Cupcakes with Rose Hip Buttercream
Indulge in Spiced Carrot Flax Cupcakes that perfectly pair with Boreal Heartland tea for a delightful treat.
Aunt Mabel’s Haystack Baked Lentils
Chef Jenni Lessard shares Aunt Mabel’s Haystack Baked Lentils recipe inspired by stories her mom used to tell about her family visiting Auntie Mabel.
Date Oatmeal Cookies
These double-layered oatmeal cookies are soft, chewy and filled with a sweetened date filling.
Barley, Lentil and Vegetable Soup
The toasted barley and wild rice topping adds a tasty crunch to this delicious barley, lentil and vegetable soup by chef Jenni Lessard.
Jenni Lessard
Jenni Lessard is a chef, recipe developer and culinary consultant based in the Qu’Appelle Valley of Saskatchewan on Treaty Four Territory. She’s a citizen of the Métis Nation of Saskatchewan and a member of the Indigenous Culinary of Associated Nations. Jenni grew up in the boreal forest of Northern Saskatchewan and can still be found year round on the land, harvesting plants and berries. Jenni had a restaurant in Birch Hills, Saskatchewan for almost a decade before moving to Saskatoon to start a local foods-themed catering business. Her true pleasure is feeding people simple, nourishing and economical meals.
