Episode 1 — Arctic Jambalaya

Jambalaya is a southern recipe but this one is prepared by local chef Aaron Watson just outside the beautiful arctic shore of Frobisher Bay. A wonderful one pot meal with caribou meatballs, shrimp and cooked mattaaq.

Episode 2 — Muskox & Shrimp Fajitas

Seared muskox meat and garlic shrimp fajitas wrapped in a soft flour tortilla, caramelized bell peppers and onions. With a side of simple Spanish rice and fresh guacamole.

Episode 3 — Mattaaq Sushi

This creative sushi features a popular traditional Inuit food of whale skin called mattaaq. Paired with a fresh Japanese salad of Greenlandic shrimps, cucumber, avocado and rice noodles made by our guest from Iqaluit, Adeline Salomonie.

Episode 4 — Moroccan Cariboo Stew

An easy spicy stew with braised caribou, raisins, cinnamon and vegetables great for easy slow cooking on a stove top or in the oven on a cold day. Plated with a simple parsley couscous and cinnamon raisin bannock.

Episode 5 — Mattaaq Soup & Couscous Salad

Oleepeeka loves eating mattaaq in new ways and she prepares a stew that is easy to eat, especially great for elders who have a difficult time chewing. Mattaaq is a delicacy. It’s the skin of the whale and is so versatile that it can be eaten raw or boiled to soften it. This creative dish features mattaaq in a couscous salad.

Episode 6 — Northern Po Boy Char & Scallops

A wonderful lunch inspired by southern cooking and made with northern ingredients. These Po Boy sandwiches are made of pan fried fresh arctic char and breaded scallops made with a spicy mayo and curry sauce on a fresh baguette with sliced veggies and paired with a creamy coleslaw with Québec blueberries.

Episode 7 — Blueberry BBQ Muskox Ribs

Roasted muskox ribs drenched in a homemade blueberry BBQ sauce and paired with a colourful mixed salad. Comfort food at it’s best!

Episode 8 — Arctic Char Tortilla Wraps

Fresh pan fried Arctic Char wrapped in a soft flour tortilla with fresh orange salsa.

Episode 9 — Northern Brunch

Homemade blueberry pancakes, maple candied bacon and a beautiful frittata inspired by the sea and made with fresh natural seaweed from Nunavut.

Episode 10 — Caribou Satay

Indonesian recipe meets meat in Nunavut. Marinated caribou satay cooked in the oven on skewers, accompanied by a peanut sauce and fresh curry potato salad.

Episode 11 — Arctic Char Sandwich

Using left over Arctic char you can make so many meals like a simple fish sandwich with fresh lemon aioli, finished with a lovely orange and blueberry dessert.

Episode 12 — Teriyaki Chicken

Making homemade teriyaki sauce is so simple. Using meats and ingredients that are available in the north, a simple dinner can be cooked up in little time. Paired with a fruit dessert.

Episode 13 — Seafood Pasta

The north has wonderful seafood so we prepared a very easy meal featuring freshly picked Iqaluit clams, scallops, shrimp and Arctic Char in a cream sauce. Sided with a garlic parmesan bannock and green salad with a maple vinaigrette.