RECIPES

from Okanagan Eats Recipe provided by Nick Atkins of 15 Park Bistro at Watermark Beach Resort, Osoyoos https://www.15parkbistro.com/ The Similkameen Valley is famous its tomatoes. They shine in chef Nick Atkin’s chilled soup, perfect for days when the temperature soars—as it does so often here in the South Okanagan. Fresh cucumber, peppers, onions and spices […]

from The Sipster’s Pocket Guide to BC Wines A savoury chicken dish that is simple and adapted from an old recipe from James Barber, aka the Urban Peasant. Ingredients 3 tbsp vegetable oil 1 large onion 3 or more cloves of garlic dried tarragon 4 chicken thighs (bone in works best) 2 oz rye whisky

from Fresh, Local and Delicious Corn succotash is a traditional Native American dish that works well as a side or paired with many different main courses, especially seafood. Ingredients 14 corn cobs (in husks) 2 tbsp (30 mL) olive oil 1 cup (250 mL) zucchini, diced ½ cup (125 mL) diced red pepper ½ cup

from Miss Wondergem’s Dreadfully Dreadful Pie There are so many great things about hummus — no wonder it’s a favourite around here. – It’s fast and easy to make – It’s delicious in its most basic form, but also a perfect base for a wide range of flavours, and… – It’s an incredibly versatile host

from Miss Wondergem From artist Wendy Wittingham who brings us one of her favourite salads. Ingredients 3 cups (1 large head) fresh broccoli florets, coarsely chopped 3 cups (1 small head) fresh cauliflower florets, coarsely chopped 1 red pepper, and/or 3 medium carrots, shredded ½ cup dried cranberries 2 medium apples, chopped 3 tablespoons lemon

from Taste Brownies and cherries – a wicked combination! How can you resist? Feel free to eat these “naked” – or “dress them up” with a fruit coulis and whipped cream. They are also excellent made with fresh raspberries. Ingredients ¾ cup (185 mL) chopped 70% or 80% dark chocolate ½ cup (125 mL) unsalted

from Sunset Lake Resort I can see Ruby making this dish for her guests… Ingredients Salad Three med or two large, sweet potatoes, peeled and cubed 1 to 1½ cups feta cheese, cubed 1 small can black beans, drained and rinsed 1 sweet onion sliced into half rings 4 boneless chicken thighs cut into pieces

from The Depanneur Hawaii may technically be a US state, but its long, complex history and culture is very distinct from the rest of America, reflecting its deep Polynesian roots and strong Japanese and Filipino influences. Fish-based poke bowls became a hot food trend in the low-fat, gluten-free 2010s, and with it came an opportunity

from Anita Stewart’s Canada When those of us here in Canada wanted to make terrific chutney but simply didn’t have access to mangoes, a fruit that has only recently been widely available in the markets outside of urban centres, we chose the perfect peaches that Canadian farmers are so expert at growing. Freestone peaches are

from Food Day Canada This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it