RECIPES

from Fresh, Local & Delicious At Kiju’s we serve brunch every Saturday and Sunday. We are always adjusting and altering the menus but there are some items that are left well alone, and this is one of those recipes. It’s been a hit with regulars for some time and I hope it becomes one of […]

from Come In, The Kettle’s On! In memory of a leatherback turtle I found on the beach in Port Hood in 2004, The Canadian Sea Turtle Network had it picked up and sent to a lab, but after a couple of days, it was determined that it had passed away. It was a beautiful creature

from Come ‘N’ Get It Once a year, generally in early summer, the spring calves are brought in for branding. The testicles of bull calves are removed so they can grow into marketable steer beef. At many brandings, it is customary to serve the testicles for a snack or for supper. When prepared, they are

from Sand Cakes Sand Pudding is such a fun summer treat! You make Oreo cookie “sand” and layer it with pudding to create a beach themed dessert that looks just like sand. Serve it out of a bucket for a crowd or individual pudding cups. Ingredients 36 golden Oreo cookies 4 classic Oreo cookies  8 ounces (225 g) cream cheese at room

from Kate Aiken’s Canadian Cook Book These cheese sandwich variations are perfect for picnics and back deck lunches. Popular with both kids and adults as the easy eating summer approaches. Cheese Rounds Toast rounds of bread; spread with a sauce made by heating together condensed tomato soup and grated cheese. Serve hot. Tea Biscuits Roll

from Canada: A Taste of Home Charred greens give this light and fruity chicken salad a robust flavour. Ingredients Peach Raspberry Vinaigrette: 1/3 cup Peach Raspberry Wine (Colio) 1/4 cup olive oil  1/4 cup balsamic vinegar 1 tbsp minced shallot  1 tbsp grainy mustard 1 tbsp honey  1 tsp salt  1/2 tsp freshly ground pepper

from The Nature of Play When figs are fresh, they hardly need any preparation – but don’t let that stop you from trying this amazing combination. Ingredients 6 ripe figs 6 Tbsp fresh ricotta 6 tsp runny honey 2 sprigs of thyme 4 Tbsp toasted flaked almonds Directions Tear figs in half and place on

from The Best Homemade Vegan Cheese & Ice Cream Recipes A combination that is on its way to becoming a classic, and a recipe I never get tired of making, this sorbet’s ripe fruits, bursting with sunshine and flavor, make it a real delight! Ingredients 10oz (280gm) tomatoes, peeled, seeded and chopped 8oz (220 g)

from Oysters, Mussels, and Scallops Sauce Marie Rose is the European equivalent of North America’s cocktail sauce. You can serve this dish as a salad on some Boston lettuce leaves, in a martini glass or on a large platter garnished with watercress or fresh basil leaves. Use only the very freshest seafood from your fishmonger.

from Portrait of an Oyster and ShuckerPaddy Oysters with mignonette are a classic pairing where raw oysters are served on the half shell with a tangy, shallot-infused vinegar sauce that enhances their natural brininess. ShuckerPaddy is Canada’s leading oyster guy and knows what works best with his oysters. Adding the apple flavour is unique and