RECIPES

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

from Freshly Picked Traditional methods are many and varied – and often time-consuming. To keep things simple and avoid spoilage and canning dangers like botulism, I now prefer refrigerator pickles. I can use my excess harvest to quickly make up a jar or two of crunchy bread-and-butter pickles that are ready to eat within a

from Island Eats At Ocean7 Restaurant, executive chef Richard Benson makes the most of fresh local seafood, enhancing wild Pacific salmon with the piquant flavours of citrus, avocado, pickled red onion, radish, salmon roe and fresh herbs. Thanks 94 Kingfisher Oceanside Resort & Spa! https://kingfisherresort.ca/ Ingredients Pickled red onions 2 red onions, thinly sliced (preferably

from Food That Really Schmecks Maggie Moyer, a wiry little old spinster who lived on a farm near Bloomingdale and for years sold vegetables at the Kitchener Market, once took a ride down the Grand River in a barrel, and often she donated one of her own special peach pies to Bloomingdale church socials, where

from Eating Like a Mennonite In 1942 during World War II Elfrieda Klassen joined the Mennonite Central Committee as a nurse and served in several children’s homes in England. There she met and married Peter Dyck. Later they both continued MCC work in Germany – processing refugees, managing camps and escorting four shiploads of immigrants

from Atlantic Seafood Grilled halibut with fingerling potatoes, baby spinach and roasted red peppers…a most elegant dish that is easy to prepare yet the results are sure to impress even the most discerning diner. Some time spent chopping the veggies and tomatoes into nice even cubes is what can make this dish restaurant quality. Visit

from LaHave Bakery Cheese and Herb Bread is very popular. In those early days of the bakery, I would be experimenting all the time with different breads. This is one that turned out. It’s a nice light bread, and it’s got grated cheese on top. It has a wonderful smell when it’s baking. The combination