RECIPES

from Calgary Eats A bespoke, well-made cocktail always has the capacity to make life seem a little better—and these drinks are no exception. The Grande G and T features gin, tonic water and loose-leaf tea, while the Percheron Negroni is enhanced with Campari and Fallentimber’s pyment, a mead made with cabernet sauvignon grapes. https://eauclairedistillery.ca/ Grande […]

from Sixteen Grains Having a mix ready to go saves time and less ingredients to store. My grandkids wanted to make this recipe and had a blast serving their mom and dad a special breakfast. Ingredients 1 450g bag Sixteen Grains pancake mix 2 eggs 2 cups milk 3 tablespoons oil ½ cup Nutella, melted

from The Urban Homesteading Cookbook Tree tip-infused oil is more of an unusual taste than your typical herb infusion, imbuing a woodsy but mostly citrusy tang, and can add an element of intrigue to many common recipes. Try drizzling this oil on salad or over a toasted baguette when making canapes. Plan to dry your

from Pepper North Let’s make some spicy meatball sliders, Pepper North style! Ingredients • 12 buns• 1 lb of ground meat (we used 1/2lb beef, 1/2lb pork)• 1 ball of fresh mozzarella• 1 can of tomato/pasta sauce of choosing• 1/2c Breadcrumbs• 1 egg• Pepper North Bajan-Style Mango & Habanero Hot Sauce Directions Cut buns (we used brioche) and place face up on pan

from Garde Manger So good! I use cornflakes or rice cereal in granola for the crunchiness. It’s optional. Ingredients Strained Yogurt 2 cups (500 mL) plain yogurt Zest of 1 lemon Lemon Cream 3 eggs ½ cup (125 mL) sugar Zest and juice of 2 lemons 1/3 cup (75 mL) cold butter, diced Granola 1

from À La Carte Jo Notkin of Maison Zoe Ford has been catering and crafting crowd-pleasing menus since 2009. She has developed a line of baking mixes designed to bring top-quality ingredients and a simplified baking experience to the home cook. My family has enjoyed watching Jo’s success on Canada’s Top Chef and Wall of

from The Almighty Cod This recipe comes from the Fogo Island Fish Company. This creamy dip combines the richness of smoked Fogo Island cod and roasted garlic with the crunch of grainy mustard and finely chopped shallots and pickles. Sour cream and a spritz of lemon juice add brightness, and tarragon, dill and chives lend

from Nanny’s Kitchen Party This is the author’s family favourite dish – enjoy! Ingredients Macaroni: 250g (8 oz) elbow pasta 1 tbsp (15 g) butter  Topping: 2/3 cup (80 g) panko breadcrumbs  2 tbsp (30 g) butter, melted Sauce: 4 tbsp (60 g) butter 1/3 cup (40 g) flour  3 cups milk, warmed 2 cups shredded cheese, gruyere, cheddar or Colby 1 cup shredded mozzarella

from Street Farm Here’s a salad that’s light, vibrant with a little sweet crunch. Enjoy! Ingredients 1 cup slivered almonds 3 Tbsp white sugar ¼ cup olive oil 2 Tbsp sugar 2 Tbsp cider vinegar 1 dash hot sauce ½ tsp salt Dash pepper 1 hear romaine lettuce ½ cup chopped celery 1 sliced green

from Vancouver Eats Michel Jacob of Le Crocodile: Simple yet oh-so-rich and decadent. The citrusy vinaigrette balances the richness of the lobster meat, while the potatoes provide a pleasantly starchy platform for all the deliciousness. Instead of lobster, you could also use poached prawns or cooked crabmeat. Ingredients 4 large red-skinned potatoes 6 spears asparagus 4 quail eggs