RECIPES

from Canada’s Food Island Total time: 20 minutes 4-6 servings Ingredients 2 lbs mussels, rinsed and debearded 2 lbs soft shell clams, rinsed ½ cup diced celery Celery salt 1 cup Clamato juice 1 tsp Worcestershire sauce 1 tsp Tabasco sauce Lime wedges, for serving Directions: Place mussels, clams and celery into a large pot. […]

from Terry Fallis  Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now.  Ingredients: ½ cup sugar 1 Tbsp flour 1 tsp Dijon mustard 1 Tbsp salt 2 eggs, slightly beaten 2/3 cup vinegar 2 Tbsp water 6 large potatoes, peeled & diced

from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild and used more for color and fragrance than fire. These are fantastic appetizers at a dinner party. Once marinated, the shrimp cook up in an instant.  Ingredients 12 medium shrimp, peeled

from Food Artisans of Alberta An instant-read thermometer guarantees you’ll get this right. And, when using the cedar plank, you may need to turn it half-way through cooking so that the roast cooks evenly. Time: 3 hours (including resting before and after cooking) Yield: 8 servings Ingredients: For the roast: 1-5 lbs prime rib roast

from A Spicy Touch These are a great accompaniment to any dish and Noorbanu enjoyed them with Meat Cutlets and a green salad. Time: 30-40 minutes Yield: 6 servings Gluten free & Vegetarian Ingredients 2 lbs potatoes 2 teaspoons olive oil ½ teaspoon black mustard seeds ½ teaspoon cumin seeds 1 teaspoon garlic paste 1

from Smoking Foods Because lamb ribs can be very fatty, I use a tart and salty rub and basting mixture to cut the richness.  The flavors of soy sauce, garlic, ginger and lemon juice help balance the dish but don’t mask the flavor of the lamb. Prep time: 30 minutes Smoker temp: 235F/115C Smoke time:

from G’day Ingredients 4 Pork Chops  1 Green Pepper (chopped) 1 Red Pepper (chopped) 2 Medium Sized Onions (sliced) 3 Portobello Mushrooms (sliced) 4 Cloves of Garlic (minced) 1/2 cup of Parmesan cheese  1 cup of shredded Mozzarella cheese  2 cans of stewed tomatoes  1 can of tomato paste Breadcrumbs Noodles or mashed potatoes Instructions

from Bread & Water I ate this succulent bean dish in a small traditional comidas in northern Spain, where cooks make the most of their pork products. There, this is made with shreds of leftover jamon, air-cured pork leg. As a kid, I ate my mom’s version, with smoked pork hock or ham, just as

from Bread & Water I make roasted tomato sauce each fall and store it in the freezer for instant anything! Spread out the work over the day to make assembly a quick job. Makes 4 rounds or 2 large rectangles. Ingredients Dough: 1 tsp. yeast1 tsp. sugar1/2 cup warm-to-hot water4 cups all-purpose flour1 Tbsp. kosher

from Only in Saskatchewan  This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally in season. The quiche has a savoury tomato basil flavour, and the addition of cornmeal to the crust adds a distinctly light and flaky touch. This recipe is from former