Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region by Anne DesBrisay brings readers recipes from forty-one of Ottawa's most inspirational cooks including dishes from fine restaurants, food trucks and farmhouse kitchens. And more importantly proves that Canada has so much to offer besides its darling Prime Minister. 
 
With more than eighty recipes that focus on the best of the region's products with flavors inspired from around the globe, there is a little something for everyone. Recipes for Sweet Potato Spice Cake with Rum-Raisin Mousse and Pecan Praline and Crispy Green Papaya Salad with Citrus Soaker and Peanut Crumble are examples of the wealth of unique and incredibly flavorful recipes in this truly beautifully photographed book.
 
I am a huge fan of Figure1 Publishing's Titles and have been for years especially their Cooks' series.  Edmonton Cooks, Winnipeg Cooks, Toronto Cooks, Calgary Cooks and Montreal Cooks are all incredibly beautiful books that I love being inspired by and cooking from. And good news, Portland Cooks is being released this August along with Toronto Eats as a follow up to Torono Cooks. I am so excited! I'll be able to provide more information on these titles closer to publication date as well as a few other new releases coming from Figure1. I've said it before and I'll say it again - go Canada! 

This title is so wonderfully done with lovely photographs, bios of the chefs featured and totally tempting recipes.  All of the Figure 1 titles have the same high quality feel and content about them. Fig and Pistachio Brioches, Jerk Pork Chops with Vanilla Sweet Potato and Minted Peas, and Beatrice's Upside-Down Plum Cake with Warm Créme Anglaise are a few recipes I have marked to make. The Pulled Pork Fritters and Sugar Pie are delicious and were huge hits when I made them for a get together a few months back. The fritters are a wonderful way to use up leftover pulled pork. 
 
Special thanks to Figure 1 Publishing for sharing the following recipe with our members. Be sure to head over to our contest page to enter our giveaway for a copy of this book - one US winner, one Canadian winner! Good luck! 

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Quinoa Salad with Butternut Squash, Feta & Cranberries
 Serves 8

Quinoa salad

1 1/2 cups quinoa, rinsed and drained
1 tsp salt
1 1/2 cups cold water
1 large or 2 small butternut squash, peeled, seeded, and cut into 1-inch cubes
1 red onion, diced
1 Tbsp olive oil
Salt and freshly ground black pepper
1/2 cup roughly crumbled feta cheese
1/2 cup dried cranberries (both sweetened and unsweetened work equally well)
2 Tbsp finely chopped fresh flat-leaf (Italian) parsley leaves

In a medium pot, combine quinoa, salt, and water, and bring to a boil. Turn down the heat and simmer for 12 to 15 minutes, until grains are cooked through and fluffy but still intact. Remove from the heat and let cool completely. (This step can be done ahead.)

Preheat the oven to 400°F. Place squash and onions in a large bowl, add olive oil and salt and pepper to taste, and toss to coat. Arrange in a single layer on a baking sheet and roast in the centre of the oven for about 20 minutes or until the vegetables are golden brown and yield to a knife. While the vegetables are roasting, prepare the dressing.

Spiced cider dressing

1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cardamom
1 tsp ground nutmeg
2 tsp sea salt
2 tsp cane sugar
1 Tbsp Dijon mustard
3/4 cup apple cider vinegar
1 1/2 cups canola oil

In a dry frying pan over medium heat, toast cumin, coriander, turmeric, paprika, cardamom, and nutmeg until fragrant, 1 to 2 minutes. In a medium bowl, whisk together toasted spices, salt, sugar, mustard, and vinegar. While still whisking, slowly drizzle in oil in a steady stream to create an emulsion.

In a large bowl, combine the cooked quinoa with the roasted vegetables, feta, cranberries, and parsley. Add dressing to taste and toss gently. The quinoa will "soak up" the dressing. If keeping overnight, reserve some of the dressing to add just before serving.