RECIPES

from The Zero-Mile Diet I consider winter squash a vital part of our diet. When left to mature on the vine before they are brought inside, they will store through the winter. Summer squash has a higher water content and winter squash a higher nutrient content, particularly in beta carotene in the orange flesh. All […]

from Just Another Perfect Day This dish is a family favourite, and even our meat-loving dads go crazy over it. The sauce is rich, hearty and so satisfying and basically everything one could hope for in a pasta sauce. We chop the veggies very fine so that they almost disappear into the sauce. You can

from The Nourished Mother I’m a big fan of freezer snacks. They don’t go stale in a few days, don’t dry out, and once prepped, mean you have a snack ready and waiting anytime you want it over the next few weeks (or even months!). This frozen yogurt snacking bark combines the protein and fat

from Cooking Vegetarian Let this handy chart inspire you to discover tasty sandwich combinations that include a grain product, filling, and veggies. Add spreads of your choice, such as soy mayonnaise, Dijon mustard, relish, pesto, or salsa. If you like, mix and match any of the grain, filling, and veggie suggestions, or add your own

from Becoming Vegetarian The process of sprouting greatly increases the availability to the body of zinc and other minerals in legumes, grains, nuts, and seeds. Sprouts, which are also loaded with vitamins and phytochemicals, add an interesting texture and flavour to salads, sandwiches, and stir-fries. They can be a valuable way to get fresh foods

from Cape Breton Island Traditional Recipes The ultimate comfort food with a little pizzaz! Ingredients 1 pound elbow macaroni 4 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk, warmed 1 teaspoon dry mustard ½ teaspoon nutmeg 1 cup sharp cheddar cheese, grated 1 cup Gruyere cheese, grated ½ cup Parmesan cheese, grated 1 pound

from Poppy and the Woods Awaken A favourite breakfast of Poppy and my grandkids! Ingredients1/4 cup all purpose flour1 cup milk3 large eggs1 tsp. vanilla extract1/2 tsp ground cinnamon10 thick slices of bread * *Preferably brioche or challah bread but can also be white toast bread DirectionsWhisk together the eggs, milk, flour, vanilla and cinnamon.

from Soup’s On Around the World This is one of my favorite childhood soups that my grandma (who I called Mémère) used to make with leftovers she had in her fridge. It’s simple, delicious, and healthy, and is only made better when followed by her homemade cinnamon buns. While this recipe has meat, I remember

from Soup Season What would Sunday lunch (the biggest meal of the week on the islands) be without a healthy serving of Callaloo, Rice, Stewed (or baked) Chicken, Macaroni Pie, Salad and boiled Plantain? Not to be confused with Jamaican callaloo (amaranth or what we call Chorai Bhagi). The main ingredient in our callaloo is

from Decking the Halls Cranberries have been a sauce to accompany the traditional bird at both Thanksgiving and Christmas in Western cultures for some centuries, and I wouldn’t have it any other way. Making cranberry sauce is quick, and it keeps well in the fridge from the Thanksgiving supper to that of the Christmas celebration.