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This deceptively simple salad is loaded with crisp fall flavors, especially when made with fresh arugula or other cool-weather greens.

This recipe by Chef Timothy E. May of Clayoquot Wilderness Resorts takes advantage of freshly caught salmon from Clayoquot Sound on Vancouver Island’s Pacific side.

This recipe by Chef Jim Garraway of the Wickaninnish Inn, which is located on the rugged west coast of the island, was inspired by potlatches given by the inn’s namesake, a well-known chief of the Ahouset Nation.

This hearty soup is a wonderful remedy for cold winter days and can either stand alone as an entrée or work as the perfect companion for most meat, poultry, and fish dishes.

Team these calcium-rich beans with barbecued dishes, or use them as a topping for baked potatoes.

Serve this unique salad as a side dish, or top with grilled shrimp or chicken and present as a main course.
 

Tuna is a great fish for grilling—its meaty texture holds up well on the grill, and it looks beautiful under a spoonful of green olive tapenade.
 

Makes 16 / Light and crunchy, garlic-infused toasts are the perfect counterpoint to lush salmon…

This is a very simple recipe, which depends on using good ingredients. Sauvignon blanc and goat cheese are a classic combination, but this salad will also work with a soft pinot noir, which is a great match to the beets.