b'CULINARY SPOTLIGHTUnfortunately, just three weeks away from opening, Hiawathas Eatery had to be put on hold because of the COVID-19 pandemic. Osawamick immediately suspended work at the restaurant for a two-month period INGREDIENTS: DIRECTIONS: for the safety of staff and their families. Undaunted and eager to 2 tablespoons butter In a non-stick frying pan, melt thehelp her community, she returned to butter then add the onions, carrots,Wikwemikong on Manitoulin Island 1/2 cup onion, small dice celery, pepper, garlic and choppedwith her Hiawathas food truck to 1/2 cup carrots, small dice herbs and cook for 10 minutes orhelp feed a community short on until carrots are tender. Add salttake-out and food-delivery services. 1/2 cup celery, small dice and pepper to taste. Osawamick enforced a no-close-contact rule, with customers paying 1/2 cup red pepper, small dice Mix together the vegetablethrough the website and drivers mixture, with the cooked wildleaving packages at the door. 1 garlic clove, minced rice and spread into a greased casserole pan. Top with theLike many eager for a return to 1 cup wild rice, cooked shredded cheese. normal, Osawamick is hoping it wont 2 tablespoons fresh choppedbe long before she can get back to herbs, (sage, basil, rosemary) Cover the pan with foil and bakecatering conferences, pow wows and, at 325 degrees Fahrenheit for 30most importantly, opening the doors Salt and ground pepper minutes. Remove the foil and baketo her beloved Hiawathas Eatery for another 10 minutes at 350in Sudbury. In the meantime, we 1 cup shredded cheese degrees Fahrenheit. asked her to share a couple of tasty, comforting recipes for our readers. Her Three Sisters Soup and Wild Rice Casserole hit the mark.A Proud Sponsor.glencore.comOntario Native Womens Association45'