RECIPES

from My Best Friend is a Butternut Squash Inspired by Alex in our children’s book this week, this recipe is popular around our dinner table. Ingredients 2 butternut squash, medium size 2 Tbsp olive oil ¼ tsp salt Black pepper, freshly ground 1 Tbsp olive oil 450 g (16 oz) ground beef 1 tsp chili powder ½ tsp cumin ½ tsp smoked paprika 1 tsp garlic powder ¼ tsp salt or to taste 1 ½ cups

from True North This recipe came about when we ended up getting a bounty of wax beans from Jocelyn at Jardins Bio-Santé. I love fish and chips and I love wok-fried beans, so why not have the best of both worlds? So the plate doesn’t look like a one-trick pony, I make two different batters

From Henri & Miko Series Autumn is a time for baking apples, and Miko bakes them into pies, cakes, scones and crumbles — or as she lovingly refers to them, crumb crumbs, which is just so much merrier to say. Here is an easy recipe for Miko’s Cinnamon Apple Crumb Crumb. She bakes it in

from Niqiliurniq Niqiliurniq provides a fruit salad that incorporates arctic herbs like mountain sorrel. With that inspiration, we thought you’d like to try this easy but fun breakfast or dessert. Ingredients 1 small melon, any variety 1 1/2 cups yogurt of your choice 1/2 cup blueberries 1/2 cup raspberries 1/2 cup cherries, pitted and halved 1 kiwi, peeled and sliced 1 medium

from Arctic Plants Both char and mountain sorrel are mentioned in this book so we thought you’d like to try a version of those ingredients in a tasty dish. Ingredients Arctic Char: 4 6-oz (170-gr) filets Arctic char  pinch each salt and pepper 2 tsp (10 mL) lemon juice 1 tsp (5 mL) olive oil

from Best Recipes of the Maritime Provinces Chef Denis Bettinger of Moncton’s Delta Beausejour Hotel with its long-established fine-dining Windjammer Room provided the recipe for this delicious and decadent dessert. Ingredients Sweet dough: ½ cup granulated sugar ½ cup butter, softened 1 small egg, beaten (or 1 large egg yolk) 1 cup all-purpose flour Filling:

from Still Here The following is a recipe from Julie Holmes, a member of one of the families featured in Still Here: “I am the wife of Tim Holmes and thought I would share the recipe (altered a bit) of my mother’s, the late Janet Richards.  Daughter of the late Percival (Percy) Richards. She would make this during family

from Maritime Flavours Guidebook & Cookbook While freshly cooked beets are preferred, this recipe transforms canned beets into a colorful and flavourful dish suitable for guests at the Marshlands Inn of Sackville New Brunswick. Ingredients 2 cups sliced cooked beets (19-ounce can) ¼ cup cooking liquid ¼ cup vinegar 4 teaspoons cornstarch 1 tablespoon vegetable

from The Beginner’s Guide to Making Wine from Juice & Grapes This one is a real crowd pleaser and perfect for your garden party or to quickly mix for an impromptu aperitivo. The Riesling Campari Punch is basically a lighter, less bitter version of the classic Campari orange. Ingredients 100 ml Riesling, well chilled45 ml

from The Sipster’s Pocket Guide to 50 More Must-Try Ontario Wines Pungent fruit and wine flavours paired with hints of spices make this compote a favourite “adult” dessert. Ingredients 6 large ripe red or blue plums 1 ½ cups dry red wine (preferably Merlot or Syrah) 1 cup granulated sugar 2 whole cloves 1 inch