Source: | Story Posted: August 29, 2014 | Category: Recipes & Cooking

Share Summer Produce

The Manitoba Co-Operator shared a zesty recipe for Wilted Rainbow Chard with Seared Eggplant and Parsley Vinaigrette from the CanolaInfo collection. The canola oil is used for its neutral flavour in the parsley vinaigrette and its high heat tolerance for cooking the eggplant and chard.