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Food Day Canada Menu

maple leaf with food icons in it

You can celebrate Food Day Canada (Saturday, August 5, 2023) with our special #EatAlbertaFirst Food Day Canada menu (see photos above and recipes below). The late Anita Stewart, founded this day in 2003. That makes this year the 20th anniversary.

Food Day Canada was originally called the World’s Longest Barbecue and was launched countrywide in response to sanctions on beef exports imposed by Canada’s largest trading partner. Anita organized chefs and groups across the country to buy Canadian beef and grill it in a show of support for the agricultural communities that were so badly affected by the sanctions. According to Food Day Canada, the day has grown into a celebration”when we share Canada’s rich culinary heritage, our delicious Northern bounty, and the best managed food system on the planet.” The celebration is not only a tribute to the flavours and tastes of Canada but also an opportunity for individuals to connect with their food heritage, build community bonds, and appreciate the efforts of those who contribute to the nation’s vibrant culinary scene.

It’s fun to plan a bountiful menu for Food Day Canada. In honour of all the people that grow our food and Anita Stewart’s legacy, our founder, Karen Anderson, is sharing a menu of recipes from her new cookbook, Eat Alberta First.  You’ll find it below.

Cook these scrumptious foods and post some photos. Tag us at @albertafoodtours or @eatalbertafirst and tag @fooddaycanada on Instagram. We’d love to see what you’re cooking. Shop. Cook. Dine. Celebrate. Canadian. That’s what Anita lived for. And, that’s what we are all about too!


Red Lentil and Sun-dried Tomato Hummus

Makes: 1½ cups

Takes: 30 minutes 

Rating: for all levels

1 cup red lentils

2 cloves garlic, smashed

1½ cups water

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon smoked paprika

½ cup sun-dried tomatoes (plus a few more for garnish)

¼ cup canola oil

Zest of 1 lemon

1 – 2 Tablespoons fresh lemon juice

Salt and pepper – to taste

Chopped fresh parsley 

What you need to do:

  1. Rinse the lentils under cold running water, sift for debris, then transfer them to a medium saucepan with the garlic and water. Bring the mixture to a boil, reduce the heat and simmer for about 20 minutes or until the water is completely absorbed and the lentils are dry and tender. Meanwhile, prepare the cumin and coriander seeds.
  2. Heat a nonstick frying pan over low heat, add the cumin and coriander seeds and pan toast them until golden and fragrant – about 5 minutes. Remove the pan from the heat, cool the seeds a bit, then place them in a spice grinder and pulse until they’re finely ground.
  3. Transfer the lentil mixture to the bowl of a food processor and add the cumin, coriander, smoked paprika, sun-dried tomatoes, canola oil and lemon juice. Pulse until smooth.
  4. Taste and adjust the seasoning with salt and pepper if necessary.
  5. Transfer to a serving bowl and garnish with the lemon zest, reserved chopped sun dried tomatoes and parsley to taste.
  6. Enjoy with fresh bread wedges, pita chips, Red Fife Seed Crackers (page ) and/or fresh vegetables.

Beet Carpaccio Salad

Makes: 4 servings – multiply as you like

Takes: 20 minutes plus 1 hour to bake the beets


What you need to gather: 

2 cups tender young salad greens

4 cups red, golden and/or candy cane (chioga) beets – cooked, peeled, sliced thinly and dried

4 ounces fresh goat cheese, crumbled

Balsamic reduction

Extra Virgin Olive Oil

Salt and Pepper – to taste

½ cup edible flowers (nasturtiums, pansies, violas, rose petals) – as available

¼ cup chopped unsalted pistachios 

¼ cup toasted sunflower seeds

40 or so fresh raspberries and/or blackberries

What you need to do:

  1. Divide the lettuce to line 4 serving plates and arrange the beet slices on them. 
  2. Crumble the goat cheese on top.
  3. Drizzle with the balsamic reduction and olive oil.
  4. Sprinkle with the salt and pepper – to taste.
  5. Garnish with edible flowers, pistachios, sunflower seeds and berries.
  6. Enjoy this late summer, early fall salad for lunch or as a first course at dinner.

Turn Coat Alberta Beef Steaks

Makes: 4 – 5 servings
Takes: 30 minutes plus marination

2 lbs top sirloin steak


½ cup red wine vinegar

¼ cup olive oil

½ cup finely diced onion

2 cloves garlic, minced

½ teaspoon hot pepper flakes


2 Tablespoons horseradish

4 Tablespoons grainy mustard

What you need to do:

  1. Mix the marinade ingredients in a bowl with a whisk and pour  over the steak in a glass dish. Cover and marinate for 48 hours.
  2. Bring the beef to room temperature before grilling.
  3. Preheat the grill to medium-high.
  4. Place the meat on the grill and cook until it lifts easily and there are nice grill marks on the bottom.
  5. Flip the steak and spread the top with a thick slather of the coating.
  6. Cook to an internal temperature of 140° F.
  7. Remove from the grill and let stand for 10 minutes on a wire rack, tented with foil.
  8. Slice and serve with Horseradish mayo.

Prairie Berry Squares

Makes: 24 squares
Takes: 45 minutes including baking time.

2 cups flour 

Pinch of salt

½ cup sugar 

1 cup butter

2 cups berries (Use enough Saskatoons, sea buckthorn, blueberries, raspberries, or strawberries and rhubarb – or mixture of above –  to cover the crust in a single layer)

1 cup coconut

1 cup sugar

1 Tablespoon flour

3 eggs (beaten)

2 Tablespoons melted butter

  1. Mix the flour, salt, ½ cup sugar and butter until butter is completely distributed and spread evenly in 13 X 9” pan, pressing down to form a crust.
  2. Cover the crust with the berries or fruit mixture of your choice.
  3. Sprinkle the fruit topping with the coconut.
  4. Mix the 1 cup sugar, 1 Tablespoon flour, beaten eggs, 2 Tablespoons butter and pour over the fruit and coconut.
  5. Bake at 350ºF for 30 minutes or until golden brown.
  6. Cool in the pan, cut into squares and enjoy!


poster of Canada with all the iconic places that will be lit up to celebrate Food Day Canada