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Recipe Swap: ‘Buy Manitoba’ no passing fad

We saw a new Buy Manitoba program launched this spring, urging more of us to feel proud of the local food and flavours of our province, and to learn more about our food’s origins.

It’s been launched between the Manitoba Food Processors Association, the provincial government, plus a whole series of food sector partners with widespread support from all those in the food value chain, including Keystone Agricultural Producers and the Consumers’ Association of Canada (Manitoba Branch.)

It’s a sign “local” is with us to stay, and not a passing trend, said MFPA executive director Dave Shambrock at the program’s launch last month.

“This is absolute acknowledgment that there’s a desire among Manitobans to have more access to more local food.”

And while everyone has a different definition of “local,” with many rightly rejecting arbitrary geographic limits like “100-mile diets,” what’s become amply evident is that a whole lot of people want to buy food produced and processed closer to home. Local has become a brand in itself.

Later this spring we’ll see a second phase of the program launched through food service, and we’ll tell you more about that then.

Meanwhile, you can now log on to to find the perfect Manitoba ingredients for all your meals and snacks. There’s a “Why Buy” contest where you can share why you buy local, and enter to win $250 worth of Manitoba-made foods. There are also lists of products made in Manitoba to include on your grocery list, plus a whole series of recipes for using Manitoba-grown foods in all your baking and cooking.

Here’s a few recipes I selected from the website this week in preparation of a nice spring dinner. You can find many more recipes logging on to

What is local?

What is Manitoba food?Any food made entirely from ingredients sourced in Manitoba or composed of more than 85 per cent of main ingredients from Manitoba. All the processing and packaging activities must be done in Manitoba.

What is a Manitoba-processed product?Any food product processed and packaged entirely in Manitoba. When the main ingredients are available in Manitoba in sufficient quantities, they must be used. Source:

Honey-Glazed Barbecued Spareribs

  • 4 lbs. lean pork spareribsSalt and pepper1/2 c. honey1/4 c. lemon juice2 tsp. grated lemon peel2 tsp. ginger root, grated1 clove garlic, minced1 tsp. rosemary, crushed1/2 tsp. red chilies, crushed1/2 tsp. ground sage

Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer four minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450 F 15 minutes. Combine remaining ingredients; mix well. Reduce oven temperature to 350 F. Brush spareribs with honey mixture. Bake one hour longer or until fully cooked, brushing with honey mixture every 15 minutes.

For barbecue: Boil spareribs as described above, over medium heat. Simmer four minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with honey mixture twice during last 15 minutes of cooking time.

Wild Rice and Mushroom Casserole

  • 1 c. fresh mushrooms, diced1 c. beef bouillon1/4 c. chopped onion1/2-3/4 tsp. salt2 tbsp. butter1/8 tsp. pepper1 tbsp. flour3 c. cooked wild riceAlmonds

Sauté mushrooms and onions in butter. Blend in flour and gradually add bouillon, stirring constantly. Cook until smooth and thickened. Add the salt, pepper and the wild rice. Place in a buttered one-quart casserole, sprinkle with almonds and bake for 30 minutes at 350 F. Yield: 4 servings.

Mixed Greens with Honey Raspberry Vinaigrette

  • 1/4 c. raspberry vinegar or balsamic vinegar1/4 c. Bee Maid liquid honey1 tbsp. olive oil1/2 tsp. chopped fresh oregano, basil or thyme8 c. mixed lettuce greens

Combine vinegar and honey in small bowl; mix well. To serve, drizzle two to three tablespoons vinegar-honey mixture, oil and oregano over lettuce greens. Toss to coat. Garnish with fruit, if desired.

Variation: Use two to three tablespoons chopped fresh mint for mixed fruit salads in place of oregano, basil or thyme.

Note: Vinegar-honey mixture may be stored in covered jar for future use.

Source: The National Honey Board

Broccoli Soup

  • 2 c. broccoli, chopped 2 c. chicken broth1 c. buttermilk 1/2 tsp. dried basil1/2 tsp. dried tarragonSalt and pepper to taste

In a saucepan over medium-high heat; cook broccoli in chicken broth for 10 minutes or until tender. Refrigerate in broth until chilled.

In a blender; purée chilled mixture, buttermilk and seasonings until smooth. Serve chilled or reheat as desired. Serves 6.

Peanut Butter ’n Honey Cookies

  • 1/2 c. butter or margarine1/3 c. peanut butter1/2 c. sugar1/3 c. Bee Maid Honey1 tsp. vanilla1 egg1-3/4 c. flour1 tsp. baking sodaSome peanuts

In a large mixing bowl, cream together butter and peanut butter. Gradually beat in sugar and honey. Beat in vanilla and egg. Sift dry ingredients and add to creamed mixture, stirring thoroughly. Form into small balls; place on a cookie sheet and flatten with a fork dipped in flour. Top each cookie with a whole peanut. Bake at 350 F for 8-10 minutes. (Makes 3-4 dozen cookies.)

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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