RECIPES

from The Deerholme Mushroom Cookbook A great dish for late summer when the corn and porcini seasons overlap. You can add the corncobs to the stock, bring to a boil, and simmer to extract a fuller corn flavour. Remove the cobs before proceeding with the recipe. This recipe also works well with dried porcini (2 […]

from Untamed Feast Lazy, gourmet paella style rice dish. Bold flavour… like really bold. Pairs well with sausage (spicy is ‘nicey’), chicken, tempeh, fish, or veggies. Gluten-Free… flavour-full! Ingredients 1 pkg. Untamed Feast Smoked Chanterelle Risotto with Sundried Tomato 2 TBSP butter or olive oil ½ C onion, diced (optional) ¼ C of red wine

from Mr. S This book talks about sandwiches and what better way to start a child’s day but a fun breakfast sandwich they can help make and then devour! Use any fresh berries that are in season, and when that is over, use frozen berries. Let the kids choose their favourite and they’ll gobble it

from The Smoothies Bible Perfect breakfast food for people on the run. Blueberries are in season so use them while they’re fresh! Ingredients ½ cup cranberry juice ½ cup frozen whole acai berries or acai berry pulp, partially thawed Seeds of 1 pomegranate 1 cup blueberries or cooked elderberries Directions In a blender, combine cranberry

from The Smoothies Bible Tomatoes are bursting in our gardens at this time of year and this recipe makes the perfect grab and go lunch for people on the run. Ingredients ½ cup tomato juice or spaghetti sauce 2 tomatoes, quartered 1 apple, cored and quartered ½ cucumber, cut into chunks 1 tbsp chopped onion

from Out of Old Nova Scotia Kitchens The spicy aroma of bread baking in the oven provides a second good reason to try this old-fashioned apple bread. The first is, of course, its delicious flavour! Ingredients 1 cup chopped apples ½ cup chopped dates ¼ cup chopped nuts ½ cup butter 1 cup sugar 1

from Book of Donair The book has teaser recipes including both the donair and the sauce. Here’s our version of the classic. Ingredients Meatloaf: 1 pound ground beef 2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Sauce: 1 (12 ounce) can evaporated milk ½ cup white sugar ¼ cup white vinegar, or to taste To Serve: 6 large pita bread

from Mouthwatering Sauerkraut  When fresh peppers make their appearance at our local farmers’ market, I usually make a few batches of this and use it for topping our summer hot dogs or mixing into a bean salad. Ingredients 5 oz 140 g fresh or frozen corn 1.75 oz 50 g finely chopped red bell pepper

from Meennunyakaa Blueberry Patch There’s a recipe for Bannock in the book but I thought you’d like to elevate it with adding blueberries since they’re in season…and it goes nicely with the theme of the book. This recipe was developed by David Wolfman at https://www.abbeyskitchen.com/eventrecipe-highlights-youarewelcome-host-first-nations-food/   Ingredients 2 cups all purpose flour 2 tsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 cup wild

from The Butcher, The Baker, The wine & Cheese Maker by the Sea This dish is a beautiful celebration of two west coast treasures: glorious Dungeness crab and Glen Valley’s beautiful artichokes. This is a perfect starter dish or serves as part of an elegant brunch or lunch menu. Contributing chef Quang Dang explains, “Glen