RECIPES

from Chiamigos  Ingredients  1/3 cup (50g) Chiamigos Chocolate Banana Nut pudding mix 1/3 cup (50g) plant-based milk or water 1 banana, sliced 1/4 cup (<14g) coconut whipped cream (purchased or homemade) 2 strawberries, sliced 1 tablespoon almond butter  Sprinkle cocoa nibs  Preparation Mix the chia pudding according to package instructions, set aside. Slice the banana […]

from My New Table I had the opportunity to visit Kolapore Springs—a hidden local and sustainable hatchery a stone’s throw from my parents’ farm—when I was working with Feast, a chef-driven food-delivery service in Toronto. Since tasting their trout I haven’t turned back. It’s a true hero fridge staple for a last-minute cocktail party. Kolapore

from The Vibrant Caribbean Pot  This book would not be complete if I didn’t share one of my dad’s favourite snacks. Roasted with a wonderful glaze to give you that crunchy texture and spiced up with some lovely Caribbean elements, this mosaic of nuts is simply outstanding. I must warn you though that you, or

from Granny’s Kitchen Preferably eaten with ackee and/or fried dumplings. Serves 4-6 Ingredients: ½ pound boneless salted codfish ½ cup vegetable oil 4 cloves garlic, chopped 2 onions, chopped 2 bell peppers (red, yellow, green and/or orange), chopped 1 Scotch bonnet pepper, chopped (optional) 3 scallions, chopped 1 sprig thyme 1 teaspoon black pepper Directions:

from Peter Robinson A comfort food we all like to make…add a handful of potato chips, or crisps as the Brits like to call it and, voila, lunch is served! Serves one Ingredients: 2 slices of bread Butter 2 slices cheddar cheese 2 slices Vidalia onions Directions: Take a couple of slices of bread, white

from The Long Table Every carbohydrate or bread lover’s dream has come true in this celebration of all things caramelized and whole grain. It is an impeccable combination of sweet, sour, savoury, salty and peppery!  Serves 6 Preparation Time: 1 hour 40 minutes Cooking Time: 45 minutes Equipment: one 8 x 8 pan Ingredients Focaccia: 

from the Cooking School with the London Chef This recipe uses spot prawns which are only in season for a short window – you can substitute any kid of prawn for this recipe and it will work out just fine. Ingredients 12 whole spot prawns or 24 tails, ideally shell on (the shells are the

from British Columbia from Scratch  I enjoyed many versions of baked eggs, or oeufs en cocotte, during a summer in France where they often served for lunch or as an appetizer. I love them anytime – they’re easy to prepare, cook quickly and transform everyday leftovers into French bistro fare.  I’ve used a filling of

from The Oyster Companion  This stuffing is perfect to accompany a Thanksgiving feast or as a dish on its own with a side salad and an oyster stout. Make sure your bread is day-old. You can always dry fresh bread by arranging it on a large sheet pan and then baking it in a 250F

from Tourism PEI  Ingredients: 4 PEI potatoes ½ cup Cheddar cheese, grated 2 tbsp sun-dried tomatoes 2 slices bacon, fried and crumbled herbs – dill, chives, thyme ½ cup PEI lobster meat, cooked 2 tbsp butter ¼ cup milk 1 cup sour cream salt and pepper to taste Directions: Preheat oven to 400ºF. Scrub potatoes