RECIPES

from The Taste of Nova Scotia  It’s almost overwhelming to use three different berries for the shortcake topping, but the result is a grand dish with much colour and flavour. Most people have it for dessert, but someone we know has convinced us that eating Summerberry Shortcake for an occasional lunch or dessert is therapeutic. […]

from Mushrooming A slight variation from your traditional stuffed mushrooms thanks to the people who know their fungi at Enviro Mushrooms! https://enviromushroom.ca/  Ingredients King Oyster mushrooms 5 largeButter 1 tbspBacon 5 stripsGreen onion 1/2Salt PinchBlack pepper PinchOlive oil 1 tbspBreadcrumbs 3 tbspMinced parsley 1/2 tbspMozzarella cheese 50 gParmesan cheese 25 g Method Preheat oven to

from Cedar + Salt There is nothing better than a gorgeous grass-fed Comox Valley steak grilled to perfection, except perhaps one topped with this deeply satisfying and easy-to-make sauce. I decided to try making this with the fresh green fronds from our CSA carrots instead of parsley as it seemed a shame to snap all

from The Five Bottle Bar A long cocktail for the hot summer days, the Collins is in fact a complete category of cocktail. It’s a little bit sour, a little bit sweet, topped with soda, and served in a Collins glass. That’s right, they have their own category of glass. The Collins glass is tall

from Cocktail Companions  This might be our favourite drink we’ve ever made! Sweet mango, tart lime, and floral hibiscus balance for a delicious tropical flavour. Mixed with smooth tequila and garnished with our “Walking on Sunshine” glass rimmer and dehydrated lime slices, you’ve got the perfect summer mango margarita.  This drink is definitely best enjoyed

from One Potato Two Potato No picnic, barbecue or Sunday family gathering would be complete without potato salad. Every country has its own special recipe. The Party Potato Salad is great for summer barbecues. Ingredients 10 cups sliced cooked potatoes ¼ cup vegetable oil ½ cup wine vinegar 1 tsp salt 1/8 tsp pepper 1

from Bottoms Up Credit for the recipe has to go to the ladies in the 17th century kitchen at the Colony of Avalon in Newfoundland. Flip is a really delicious warm drink especially with the nutmeg sprinkled on top of it. For a step-by-step instruction, check out this video: https://drive.google.com/file/d/1nET4CJfkP4D4rpw7soG_mCYwjyTHx3Py/view Ingredients 1 cup beer/ale 1

from Salt Beef Buckets I’m basing this dish on a little small plate I created in my restaurant days, which was a sake-miso-smoked-black-cod thing. That dish really only worked in theory, because the sake got absorbed and the flavour disappeared, but the miso comes through beautifully. Makes enough for 4 people This cod cake recipe

from Food & Trembling In the chapter titled “Cradled in the Waves, a Little Bloated, a Little Tempest Toss’d” author Jonah Campbell laments about the Dorito’s All Nighter Cheeseburger Chips and how much he dislikes Doritos. So to pay homage (tongue-in-cheek) to this irreverent food writer, I give you the most simple but tasty lunch

from Made in Quebec Just adding smoked fish or seafood to fresh ingredients can turn a recipe into a specialty, says Belgian-born chef Luc Gielen. He shops at Boucanerie Chelsea Smokehouse in Chelsea, just north of Ottawa, for smoked scallops, salmon and albacore tuna. His signature salad was demonstrated at a Montreal festival of specialties