RECIPES

from First, We Brunch From Silk Road Tea: Chai is typically sold as a black tea, but herbal options are available at Silk Road. This recipe is vegan, dairy-free and gluten-free (make sure you are purchasing gluten-free oats if you want to avoid gluten completely). Omit the pecans to make it nut-free. https://silkroadteastore.com/ Ingredients ¼ […]

from Brunch King Poutine is a popular Canadian dish that typically consists of French fries and cheese-curds covered in hot gravy. I had a Canadian friend who ordered it, and we were all laughing at the name. But then, I had it and wondered how I’d make it better. Here, we “Chef Joey” it up

from The Davison Orchards Cookbook This exceptional side dish is found on our tables only two times a year: Christmas Day and Thanksgiving Day. But if you want to eat it weekly, we won’t judge! Serves 6 30 minutes prep 2 hours total Ingredients 1 medium butternut squash, peeled, deseeded, and cut into ¼-inch-thick slices

from Fresh Grown This is a delicious way to use up those extra veggie bits for all kinds of flavour down the line. I use this seasoning for a dip mix, in salad dressing, dry rubs or marinades, to make a flavourful risotto, and to add seasoning to roasted potatoes or vegetables. With high flavour

from Newfoundland Recipes Apples are bountiful at this time of year. Impress your family and friends with this Newfoundland recipe. This delectable dessert provided by Mrs. H. Budgell of St. John’s. Ingredients Pastry: 2 ½ cups cake and pastry flour 1 ¼ teaspoon salt ¾ cup plus 1 tablespoon shortening 3 tablespoons butter 2 ½

from McIntosh Mugs The perfect mug of warm milk and coffee blend to enjoy from your beautiful McIntosh mug. Ingredients 1 cup scaled milk or soy milk, divided ¼ tsp pure vanilla extract 1/8 tsp ground cinnamon 1 cup hot strong brewed coffee Directions In a blender, combine ½ cup (125 mL) milk, vanilla and

from Okanagan Eats Recipe provided by Nick Atkins of 15 Park Bistro at Watermark Beach Resort, Osoyoos https://www.15parkbistro.com/ The Similkameen Valley is famous its tomatoes. They shine in chef Nick Atkin’s chilled soup, perfect for days when the temperature soars—as it does so often here in the South Okanagan. Fresh cucumber, peppers, onions and spices

from The Sipster’s Pocket Guide to BC Wines A savoury chicken dish that is simple and adapted from an old recipe from James Barber, aka the Urban Peasant. Ingredients 3 tbsp vegetable oil 1 large onion 3 or more cloves of garlic dried tarragon 4 chicken thighs (bone in works best) 2 oz rye whisky

from Fresh, Local and Delicious Corn succotash is a traditional Native American dish that works well as a side or paired with many different main courses, especially seafood. Ingredients 14 corn cobs (in husks) 2 tbsp (30 mL) olive oil 1 cup (250 mL) zucchini, diced ½ cup (125 mL) diced red pepper ½ cup

from Miss Wondergem’s Dreadfully Dreadful Pie There are so many great things about hummus — no wonder it’s a favourite around here. – It’s fast and easy to make – It’s delicious in its most basic form, but also a perfect base for a wide range of flavours, and… – It’s an incredibly versatile host