RECIPES

from Always Hungry To this day, whenever someone asks me what my favourite dish of all time is, this is the one I choose. I don’t know if it was the meal itself, the people I was with, the service or simply the fact that I was sitting on a fantastic patio next to the […]

from Almost a Full Moon My kids roll their eyes when I insist on saving the carcass from the turkey (or any other poultry) but they change their tune pretty quickly while enjoying the soup later in the week. The fun thing with this recipe is that you can change it up depending on what

from Love Without Measure If you find you just can’t have any more turkey from that Thanksgiving dinner, then you need to make this delicious wreath. This recipe is from daughter Krista’s mother-in-law, Darlene Marshall, Dartmouth. Ingredients ½ cup mayonnaise 1 tablespoon honey Dijon mustard ¼ teaspoon pepper 2 cups chopped cooked turkey ½ cup

from Speaking in Cod Tongues From Bonita’s Kitchen: These delicious cod tongues remind me of years ago when my Dad would fry them in his cast iron frying pan until they were crispy. Then fry them in fat pork until they were crispy “scrunching’s”. Mmmm! I can taste them now, golden brown cod tongues fried

from Whitewater Cooks: Together Again Clairence, as I like to affectionately call her, is the best cook and baker and lover of making life so beautiful and fun! She and her husband, Ross, really know how to live each day like they’re on a dreamy holiday, which is a pretty amazing thing. The green olive

from Food Styling This Pumpkin Cake is super quick and easy. It only has 5 ingredients and no butter or oil. It is also dairy-free! The batter comes together in under 10 minutes with only one bowl. Perfect cake for fall entertaining or just a delicious weeknight treat. Ingredients 3 large eggs 3/4 cup white sugar (see notes) 1 cup pumpkin

from Dinner Uncomplicated Any combination of spinach and ricotta is a hit with me. Stuff it into tortellini, calzones, even an omelette and I’ll dig in with delight. But this rendition is my favourite. There’s just enough pasta and tons of my beloved spinach and ricotta, all buried under marinara and melty cheese. I’ve been

from Wabanaki Maple  This maple syrup recipe is inspired by Andy’s East Coast Kitchen! Andy’s recipe looked so amazing we thought we’d try it with our Barrel Aged Whisky Maple Syrup! Here is our version of Andy’s recipe. https://theeastcoastkitchen.com/bacon-wrapped-scallop-recipe/  Prep & Cook Time: 30 to 45 minutes  Ingredients: 10 to 12 fresh scallops  1 package

from In Good Company  I remember there would always be tons of carrots around when growing up on the farm. They were often made into classic dishes, like soups and casseroles, or even mashed or candied. But it was my mother’s carrot cake that always topped the list for us kids. With the sweetness of

from The Fair Trade Ingredient Cookbook  This recipe goes well as a base for pasta sauce or a side dish for meat or fish. I like to remove the stems from the chard by trimming the stem ends first. Holding the leaf in one hand, tear the leaves from the stem in bite-sized pieces. You