RECIPES

from Plundering the North From Chef Shane Chartrand: It’s no accident that I chose pumpkin seeds for this salad. We have been growing Cucurbita, the scientific name for the genus that includes squash, pumpkin, and gourds — along with corn and beans — for thousands of years. This is a vibrant salad, from the bright […]

from Grandma’s Cookies This is a popular type of shortbread cookie, formed into individual cookies rather than a cake cut into wedges. It makes wonderful Christmas cookies, easily cut out for custom shapes for decorating with icing and sprinkles. Homemade shortbread is quite simple to make and far superior in texture and flavour than store-bought!

from Dinner on Mars I asked author Evan Fraser for his favourite recipe and he tells us, “All my fav recipes are old (e.g. from family cookbooks that go back a few generations).  Salad, cell-sashimi and an algae shake is what we’ll eat on Mars! Not really recipe fodder – but if you want a

from Bison Delights This recipe follows the method for making ouzi in Damascus, the oldest continuously inhabited city on earth today. The Byzantine Emperor Justinian called Damascus “the light of the Orient.” The writer Maurice Barrès is reported to have said, “Damascus is not a mere area of land; it is the place of the

from Diabetes Meals  French Onion Soup is ready in 15 minutes and is true comfort food. An even faster way to make this soup is to use 1 package of dried onion soup mix. This package will replace the bouillon mix and the two onions. Makes 4 servings Ingredients  3 packets (each 0.2 oz/4.5 g)

from Julia, Child This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries and serve the result warm. We call for blueberries or blackberries here, but feel free to try

from What’s Written on the Tongue Nasi Goreng is a traditional Indonesian fried rice dish that’s considered a comfort food in southeast Asia. The egg on top is the “icing on the cake”! Many people add a protein if using this recipe for a main dish – shrimp, chicken, pork all work well as does

from Wartime Recipes In the 1940’s, as now, hams came both fully or partially cooked. Fully cooked hams need only be heated through, which takes about 10-12 minutes per pound. Partially cooked hams take a little longer to cook through (15-20 minutes per pound). While they aren’t as popular today, fifty years ago “country hams”

from Butter and Flower This recipe is easier than discussing politics while stoned (or sober). My husband’s family is from Northern Ireland, and a bread called “wheaten” that tastes like whole wheat banana-free banana loaf, is always on the table. These toasts taste similar, and they’re even better slathered with homemade spinach artichoke dip. Suggested

From Medicinal Perennials  Here’s a recipe from Dan Jason for the best coffee substitute going: Dig up Dandelion roots after the plants have gone to seed. Cut or chop the roots into small pieces less than an inch long. It is best to do this as soon as possible after harvesting the roots or they