Choose Chicken, Beef, Venison, Corn/Bean or Salmon. Includes rice, lettuce, housemade corn, blackbean and chickpea mix, our homemade Pebre salsa and your choice of protein.

Harvest Bowls

Pow Wow Bannock Tacos

Lunch Bannockwiches

Traditional Yeye

Our Signature Bannock, a traditional bread echoing the culinary traditions of North America's Indigenous peoples.

Signature Gourmet Bannock

A delightful combination of dried cranberries, sliced cucumber, cherry tomatoes, and creamy feta cheese.

Mother Earth Sunshine Bowl

A medley of black beans, grilled corn, hand cut fresh Pebre Salsa, cherry tomatoes, and creamy feta cheese.

Mother Earth Southwest Bowl

A bountiful blend of black beans, crisp sliced cucumber, juicy cherry tomatoes, and shredded cheddar.

Mother Earth Harvest Bowl

Includes rice, lettuce, housemade corn, blackbean and chickpea mix, our homemade Pebre salsa and your choice of protein.

Choose Chicken, Beef, Venison, Corn/Bean or Salmon

Agricultural products like homemade hummus, crisp lettuce, juicy tomato, and creamy cheddar cheese.

Vegetarian Bannockwich

Featuring our signature Bannock Back Bacon alongside crispy strips of back bacon, melted cheddar cheese, fresh lettuce, and ripe tomato.

Bannock Back Bacon Sandwich

Tender slices of turkey are layered with zesty Chile Mayo, crisp lettuce, juicy tomato, and creamy cheddar cheese, all nestled between two slices of toasted Bannock.

Turkey Bannock

Includes scrambled eggs, melted cheddar cheese, and our signature house-made sage mayo, all complemented by ripe tomato slices.

Breakfast Bannockwiches

Skor Freeze

Mocha Espresso Freeze

Chai Freeze

Matcha Lavender Freeze

Lavender Lemonade

Saskatoon Ice Tea

Saskatoon Smoothie

Saskatoon Tea Latte

Matcha Lavender Latte

Maple Latte

Latte

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water and 1/2 tsp kosher salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with fork.

While rice rests, toss mixed greens or shredded romaine with 1 tbsp olive oil, 1 tsp lemon juice and a pinch of salt. Set aside refrigerated until assembly.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add corn and cook 4–6 minutes until lightly charred in spots.

Stir in black beans and chickpeas, cumin, smoked paprika, 1/4 tsp black pepper and 1/2 tsp salt. Cook 2–3 minutes until heated through.

Remove from heat, stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Taste and adjust salt or lime as needed. Keep warm or refrigerate if making ahead.

In a bowl combine 2 cups finely diced tomatoes, 1/2 cup minced red onion, 1/4 cup chopped cilantro, minced jalapeño, and 1 minced garlic clove.

Add 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Stir well and let sit 10–15 minutes to marry flavors. Refrigerate if not using right away.

Pat your chosen protein dry. In a small bowl mix 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Reserve about 1 tsp for salmon finishing if desired.

General seasoning

Toss 1 lb sliced chicken breast with half of the seasoning mixture. Heat a tablespoon of oil in a skillet over medium-high heat. Cook chicken strips 4–6 minutes, turning occasionally, until cooked through and internal temp reaches 165°F (74°C). Remove and let rest 3 minutes, then slice thin if needed.

Chicken

Rub steak with the seasoning mixture. Heat a skillet or grill to high. Sear beef 3–5 minutes per side for medium-rare depending on thickness (internal temp 130–135°F / 54–57°C) or longer to desired doneness. Let rest 5–7 minutes, then slice thinly across the grain.

Beef (flank/skirt)

Venison is lean — rub with seasoning and a light coating of oil. Sear over high heat 2–4 minutes per side for medium-rare (internal 130–135°F / 54–57°C). Let rest 5–7 minutes and slice thinly across the grain. If venison is very lean, do not overcook.

Venison

Pat salmon dry and rub with the seasoning (reserve 1 tsp oil for finishing). Heat a nonstick skillet over medium-high with 1 tbsp oil. Place salmon skin-side down (if skin-on) and cook 4–5 minutes until skin is crisp. Flip and cook 2–4 minutes until just cooked through (internal 125–130°F / 52–54°C for medium). Rest 3 minutes and flake into large pieces.

Salmon

If choosing the corn/bean/chickpea mix as protein, double the quantity made in the House Corn section or warm an additional portion. Optionally sauté with an extra 1 tsp cumin and a drizzle of olive oil to make it heartier.

Vegetarian corn/bean option

For each bowl (makes 4 bowls total): place 3/4 cup cooked rice into the bottom of a bowl.

Add 1 cup dressed greens to one side of the bowl.

Spoon about 1/2 cup of the warm corn/black bean/chickpea mix next to the greens.

Top with 3–4 oz of your chosen protein (sliced chicken, sliced beef, venison, salmon pieces or an extra scoop of the corn/bean mix).

Spoon 2–3 tablespoons of pebre salsa over the protein and a little around the bowl for brightness.

Garnish with sliced avocado, 2 tbsp crumbled queso fresco, toasted pepitas and lime wedges. Add hot sauce if desired.

Serve immediately. Leftovers: store components separately in airtight containers for up to 3 days (salad greens separately).

uncooked long-grain white rice

water (for rice)

kosher salt

mixed salad greens or shredded romaine lettuce

olive oil (for tossing greens)

fresh lemon juice (for tossing greens)

salt (to taste for greens)

frozen or fresh corn kernels

canned black beans, drained & rinsed

canned chickpeas (garbanzo), drained & rinsed

olive oil

ground cumin

smoked paprika

freshly ground black pepper

lime juice

chopped fresh cilantro

salt

ripe tomatoes, finely diced

small red onion, finely minced

fresh cilantro, chopped

fresh jalapeño or aji chile, seeded & minced

garlic clove, minced

red wine vinegar

black pepper

chicken breast, boneless skinless (sliced into strips)

beef flank or skirt steak

venison steak or medallions

salmon fillet (skin on or off)

corn/bean vegetarian protein mix (use double of corn/black bean/chickpea above)

olive oil (for cooking protein)

ground cumin (for protein)

smoked paprika (for protein)

garlic powder

lime wedges (to serve)

crumbled queso fresco or feta

sliced avocado

hot sauce or additional salsa

toasted pepitas (pumpkin seeds)

In a large bowl combine flour, baking powder, salt, and sugar. Work cold butter into the dry ingredients with fingertips or a pastry cutter until mixture resembles coarse crumbs.

Make the dough

Create a well in the center and add 3/4 to 1 cup milk (start with 3/4). Stir gently with a fork until a shaggy, slightly sticky dough forms. If dough is too dry add remaining milk by tablespoon until it comes together. Do not overmix.

Turn dough out onto a lightly floured surface and gently pat into a 1/2- to 3/4-inch thick round. For individual taco-sized bannock, divide into 6–8 portions and flatten into rounds about 5–6 inches in diameter and 1/4–1/2 inch thick.

Heat 1/4 to 1/2 cup vegetable oil in a large skillet over medium heat until shimmering. Add bannock rounds (work in batches if needed). Cook until golden brown and puffed, about 3–4 minutes per side. Adjust heat to avoid burning. Transfer to a paper towel–lined plate and keep warm.

Cook - shallow fry method (crispy exterior)

Preheat oven to 425°F (220°C). Place bannock rounds on a parchment-lined baking sheet brushed with a little oil or melted butter. Brush tops with a bit of melted butter. Bake 12–15 minutes until golden and puffed; flip halfway if large rounds. Remove and keep warm.

Cook - oven method (lighter, baked)

Heat a large skillet over medium-high heat. Add 1 tablespoon oil (if using lean meat) and add diced onion. Cook 3–4 minutes until softened and translucent.

Add minced garlic and cook 30 seconds until fragrant. Add the ground beef (or chosen meat) and break apart with a spatula. Brown the meat, cooking until no longer pink, about 6–8 minutes.

Stir in taco seasoning and diced tomato (or drained canned tomatoes). If the mixture seems dry, add 2–3 tablespoons water. Simmer 2–3 minutes to let flavors meld. Season with 1/2 tsp salt, 1/4 tsp black pepper, and juice of 1 lime. Stir in chopped cilantro off heat.

For a seafood variation: instead of browning ground meat, warm flaked smoked salmon or trout in a skillet with a little oil, a squeeze of lime, and 1/2 tbsp taco seasoning or just black pepper; remove from heat and keep warm.

If bannock pieces are large, split each round in half horizontally to create a pocket or serve open-faced like a taco shell. Warm slightly if needed.

Place 2–3 tablespoons of the meat (or seafood) mixture into each bannock round. Top with shredded lettuce or cabbage, a sprinkle of shredded cheddar (or queso fresco), diced tomato or pico if using, sliced radishes, and pickled onions as desired.

Add a dollop of sour cream or yogurt and a spoonful of salsa. Drizzle hot sauce if using. Finish with extra cilantro and a small squeeze of lime over each assembled taco.

Optional: For a fusion twist, drizzle a small amount of bannock berry jam or a touch of maple syrup over the savory filling for contrast, or serve the jam/maple on the side for people to add as they like.

Serve immediately while bannock is warm and slightly crisp. Leftover bannock can be reheated in a skillet or oven before assembling.

all-purpose flour

baking powder

granulated sugar

unsalted butter (cold, cut into pieces)

milk (or water or buttermilk)

vegetable oil (for shallow frying) or additional butter (for baking)

ground beef (or ground bison/venison)

yellow onion (medium, diced)

garlic cloves (minced)

taco seasoning (store-bought or homemade)

tomato (diced) or 1/2 cup canned diced tomatoes, drained

fresh cilantro (chopped)

lime (juiced)

shredded lettuce (or shredded cabbage)

shredded cheddar (or queso fresco)

sliced radishes

sour cream or plain yogurt

salsa or pico de gallo

pickled onions (optional)

hot sauce (optional)

smoked salmon (flaked) or smoked trout (for a seafood version)

bannock berry jam (for drizzle)

maple syrup (for serving)

In a large bowl whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.

Mix dry ingredients

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Cut in butter

Stir the milk and water together in a measuring cup. Pour the liquid into the flour-butter mix and stir with a wooden spoon until a shaggy, slightly sticky dough forms. Do not overwork — mix just until combined.

Add liquids and form dough

Turn the dough onto a lightly floured surface and gently pat or roll it into a disk about 1/2 inch (1–1.5 cm) thick and roughly 8–9 inches (20–23 cm) in diameter. If you prefer individual sandwiches, divide dough into 4 equal portions and shape each into a 5–6 inch round about 1/2 inch thick.

Shape the bannock

Heat a large heavy skillet or cast-iron pan over medium-low heat and add 1 tablespoon oil or melted butter. If cooking one large bannock, gently transfer the disk to the skillet. Cover and cook for 8–10 minutes undisturbed, until the bottom is golden brown. Flip carefully, add the remaining tablespoon of oil or butter around the edges, cover again, and cook another 8–10 minutes until cooked through and golden on both sides. For individual rounds, cook 5–7 minutes per side, covered, until puffed and cooked through. Use a skewer to test — it should come out clean.

Cook on stovetop

Transfer cooked bannock to a wire rack and let rest 5 minutes. If you made one large bannock, slice into 4 sandwich-sized portions horizontally (like a bun) or cut into rounds. If using individual rounds, split each horizontally to open for filling.

Rest and slice

In a medium bowl combine the shredded chicken, mayonnaise, Dijon mustard, diced celery, minced red onion, chopped parsley, lemon juice, salt, and black pepper. Mix until evenly combined. Taste and adjust seasoning — add more salt, pepper, or lemon juice if desired.

Combine filling ingredients

For best flavor let the chicken salad rest in the refrigerator for 15–30 minutes to meld flavors, though it can be used immediately if you are short on time.

Chill or use immediately

If you like warm, slightly crisp bread, spread a little butter on the cut surfaces of bannock halves and return to a hot skillet or toaster oven for 1–2 minutes per side until lightly toasted.

Optional: toast bannock

Place a lettuce leaf on the bottom half of each bannock, add a generous scoop (about 1/2 cup) of chicken salad, top with a tomato slice and a cheese slice if using, then place the top half of the bannock. Repeat for all sandwiches.

Layer the sandwich

Serve the bannockwiches warm or at room temperature. These hold well for a few hours in a cooler or lunchbox. Leftover chicken salad keeps 2–3 days refrigerated; leftover bannock keeps 1–2 days tightly wrapped.

Serve

unsalted butter, cold and cut into small cubes

milk (whole or 2%)

water

vegetable oil or melted butter (for skillet)

cooked shredded chicken (rotisserie or poached)

mayonnaise

Dijon mustard

celery, finely diced

red onion, finely minced

fresh parsley, chopped

lemon juice

lettuce leaves (butter or romaine), rinsed and dried

tomato, sliced

cheddar or havarti cheese slices

butter (for toasting bannock, optional)

Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides. Let rest 10 minutes while you prepare other ingredients.

Prepare and season chicken

Heat 4 tbs oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When oil is hot, add chicken pieces skin side down in a single layer (work in batches if needed). Brown until deep golden, about 5–7 minutes per side. Transfer browned chicken to a plate and reserve drippings.

Brown the chicken

Lower heat to medium and add remaining 2 tbs oil to the pot if it looks dry. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and ginger and cook 1 minute until fragrant.

Sauté aromatics

Add the tomato paste and cook, stirring, 2 minutes to reduce acidity. Add chopped tomatoes and diced red bell pepper; simmer 4–6 minutes until tomatoes begin to break down. Stir in scotch bonnet (start with half if unsure), dried thyme, curry powder, and crumble in the bouillon cube. Mix well.

Build the sauce

Return the browned chicken and any accumulated juices to the pot, nestling pieces into the sauce. Pour in 400–500 ml hot water or chicken stock to mostly cover the chicken (use 500 ml for more sauce). Add bay leaves. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook 25–35 minutes until chicken is cooked through and tender (internal temp 75°C / 165°F). Stir occasionally and adjust liquid so sauce is saucy but not watery.

Simmer the stew

Remove the lid for the last 8–10 minutes to thicken the sauce if needed. Taste and adjust salt and heat (add more chopped scotch bonnet or a pinch of sugar to balance acidity if desired). Remove bay leaves.

Adjust seasoning and reduce

While the stew is simmering, prepare rice: in a medium pot, bring 400 ml water to a boil with 1 tsp salt and 1 tbs oil. Add the washed rice, stir once, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes with lid on, then fluff with a fork.

Spoon rice onto plates, top with pieces of Yeye and plenty of sauce. Sprinkle chopped cilantro or parsley over the stew and serve with lime wedges alongside for squeezing over the chicken.