Best Canadian-themed recipes for Canada 150 celebration

Let’s fire up the barbecue and celebrate Canada’s 150th birthday this weekend. Whether you are having a picnic while waiting for the fireworks or hosting a Canadian-theme house party, gather up your friends and family and celebrate the holiday with delicious comfort food. With the help from President’s Choice Insiders Summer Collection, we’ve rounded up the best 3 Canadian-inspired recipes for Canada Day.

Green Goddess Pasta Salad with Crispy Prosciutto

Golden beets are an unexpectedly awesome addition to this fast and fresh pasta salad. Precooked, pre sliced beets mean less prep work and cook time, so you can easily whip this barbecue side together in just 20 minutes. Leave out the prosciutto if you prefer to keep this dish vegetarian.

Serves: 8
Prep time: 15 minutes
Cook time: 12 minutes
Ready in: 20 minutes
Difficulty Level: Easy


– Half pkg (454 g pkg) PC Farfalle Pasta
– 1 cup (250 mL) frozen PC Small Sweet Peas
– 3 slices PC Prosciutto Boneless & Skinless Dry Cured Ham
– 1 pkg (300 g) PC Steam-Cooked Sliced Golden Beets, patted dry and halved
– 1 pkg (225 g) PC Grape Tomatoes, halved
– 1 bunch watercress, trimmed (about 2 cups lightly packed)
– Half red onion, thinly sliced
– 1/2 cup (125 mL) PC Green Goddess Dressing
– 2 tbsp (25 mL) fresh lemon juice
– 1/2 cup (125 mL) shaved PC Splendido Parmigiano Reggiano Cheese
– Pinch (0.5 mL) each salt and freshly ground black pepper


1. Bring 4 L (16 cups) salted water to a rapid boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes, adding peas in final 2 to 3 minutes of cooking. Drain and rinse under cold water until chilled; drain well.

2. Meanwhile, arrange prosciutto in single layer in nonstick skillet; heat over medium heat. Cook, turning once, until crispy and browned, about 4 minutes. Transfer to paper towel-lined plate. Cut or break into 1-inch (2.5 cm) pieces. Set aside.

3. Combine pasta mixture, beets, tomatoes, watercress, red onion, dressing, lemon juice, half of the Parmigiano-Reggiano, salt and pepper in large bowl. Stir gently to coat. Sprinkle with prosciutto and remaining Parmigiano-Reggiano.

Canada Day Burgers with Thousand Island Sauce

The bun: Canadian white and rye flour seasoned with Montreal steak spice. The patty: 100% Canadian beef proudly shaped into a maple leaf. The sauce: Tangy and patriotically red Thousand Islands-style dressing. Meet the unofficial Canada Day burger.

Serves: 4
Prep time: 15 minutes
Ready in: 25 minutes
Difficulty Level: Easy


– Half of a shallot, finely chopped
– 1/2 cup (125 mL) PC Mayonnaise
– 1/4 cup (50 mL) PC Sriracha Tomato Ketchup Blended with Sriracha
– 1/4 cup (50 mL) PC Baby Dill Pickles with Garlic, drained and finely chopped
– 1 tbsp (15 mL) fresh lemon juice
– 1 tsp (5 mL) Worcestershire sauce
– 1/2 tsp (2 mL) salt
– 4 frozen PC Thick & Juicy Maple Leaf Beef Burgers
– Half of a red onion, cut into 1/2-inch (1 cm) thick rounds
– 4 PC Canadian Burger Buns, split
– 2 leaves Boston lettuce, halved
– 2 PC Flavour Burst Tomato of Yore Beefsteak Tomatoes, sliced
– 4 slices PC Zesty Garlic Deli-Sliced Dill Pickles


1. Preheat barbecue to medium heat.

2. Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice, Worcestershire sauce and salt in small bowl. Cover and refrigerate until needed.

3. Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers, 10 to 12 minutes.

4. Meanwhile, place red onion on greased grill. Close lid; cook, turning once, until grill-marked, 6 to 8 minutes. Place buns, cut sides down, on greased grill. Close lid; cook until light golden, 1 to 2 minutes.

5. Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles, dividing evenly. Sandwich with top halves of buns.

Maple Pecan S’mores Dip

No campfire? No problem! This oven-baked dessert dip packs all of the gooey chocolatey-marshmallow goodness of the classic fire-pit treat – no flames needed! Keep it traditional and dive in with graham crackers, or achieve sweet-and-salty nirvana and enjoy with potato chips.

Serves: 20
Prep time: 5 minutes
Cook time: 12 minutes
Ready in: 20 minutes
Difficulty Level: Easy


– 1 cup (250 mL) pecan pieces
– 1 tbsp (15 mL) PC Salted Country Churned Butter, melted
– 1 pkg (270 g) PC The Decadent Milk Chocolate Chips
– Half pkg (400 g pkg) PC Maple Flavour Marshmallows (about 14)
– Graham crackers, pretzels or potato chips, for dipping


1. Preheat oven to 400°F (200°C). Stir together pecans and melted butter in 9-inch (23 cm) cast-iron skillet or pie plate. Bake, stirring once, until fragrant, about 5 minutes.

2. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, 2 to 3 minutes.

3. Arrange marshmallows in single layer over top of chocolatesmor. Bake until marshmallows are puffed and golden, 5 to 7 minutes.

James Chung

Vancouver Lifestyle, Cool Tech & Travel Adventure. Email: [email protected]

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