RECIPES

from Flat Out Delicious This classic Dijon is smooth, vibrant and adds the perfect tang to sandwiches, vinaigrettes and sauces. INGREDIENTS  3 TBSP finely chopped onions  1 TBSP minced garlic  1 tsp chili powder  1 TBSP Worcestershire sauce  2 TBSP honey  ½ Cup ketchup  ½ Cup red wine vinegar  1 TBSP Gravelbourg French Mustard  ½ […]

from Don’t Honk Twice  I love chicken wings! I love all meats in all forms, but the chicken wing is special. Once considered a throwaway by many chefs, wings are now a staple of any pub menu. What I love the most are the potentially endless variations, but the best is blue cheese. So here’s

from County Heirlooms Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being a local cultural hub. https://vickisveggies.ca/  Ingredients Croutons  ½ large baguette, cut into large chunks  salt and pepper to taste  fresh thyme and rosemary to taste Salad  6–8 lbs heirloom tomatoes,

from The Distilleries of Vancouver Island Traditionally, Rum is made from sugarcane by-product, usually molasses. Never one for tradition, Wayward’s Drunken Hive Rum is crafted from molasses made from caramelized BC honey instead! After meticulous fermentation and careful distillation on our custom stills, we age every batch of Drunken Hive Rum in premium full sized

from The Distilleries of Vancouver Island Unlike most distilleries, Stillhead makes its vodka out of 100 percent malted wheat instead of the usual barley, which gives the vodka a “sweeter” taste. Its packaging features the flowing water motif with blue swirls. https://stillhead.ca/cocktails/  Ingredients 2 oz (60 mL) Stillhead Vodka Crushed ice Ginger beer Slice of

from A Taste of Haida Gwaii I found a recipe for Beets Dauphinoise many, many years ago in a Gourmet magazine. I cut it out and lost it, many years ago, so it is safe to say this recipe comes from my head. How I choose to make it depends on whatever else is competing

from Eat Alberta First My sister Laurie got the recipe for Phil’s Original BBQ ribs when she lived in Toronto. When she and my brother-in-law, Zig, saw the light and moved to Jasper, she always made them when we visited. I loved all those messy, good times and have continued to make the ribs over

from Foodshed This dish relies on the serendipity of cool, unctuous yogurt and perfectly ripe fruit. Use fresh fruits and berries in summer; in winter, try poached pears and rehydrated dried apricots or cherries. Serves 4 Ingredients  Yogurt Cream 3 cups (750 mL) yogurt (choose a gelatin-free brand) 2 Tbsp (30 mL) honey or maple

from Great Scoops With Little Italy as our neighbour, we celebrate the annual Italian Week festival by turning our entire ice cream cabinet into one of Italian-inspired flavours. Our tiramisu incorporates all the essential elements of Italy’s most famous dessert – silky mascarpone cheese, strong espresso, cocoa powder, ladyfingers and a dash of a coffee

from Eat, Leo! Eat! This recipe is not only delicious, but you put half the sauce away for a future meal! Ingredients Instructions Heat olive oil in a heavy pan over medium-high heat. Add the shallots and the garlic and season with salt and pepper. Cook, stirring occasionally until the shallots have softened with golden