RECIPES

from The Lunenburg Farmers’ Market Cookbook A walnut crust adds the perfect crunch to this late summer entrée. Ingredients ½ cup room temperature butter, divided 2 large onions, diced 1 teaspoon salt, divided 1 ½ cups small walnut pieces 3 tablespoons melted butter Pepper to taste 4 cups diced mushrooms, any kind or a combination

from Out of New Nova Scotia Kitchens Growing up, my Saturday supper was usually hot dogs with beans and mustard pickles, and maybe some Nova Scotia sauerkraut on the side. Ingredients 4 stalks celery, minced 10 cups (2.5 L) seeded, diced unpeeled English cucumbers 5 cups (1.25 L) diced onions 1 cup (250 mL) minced

from Nova Scotia Cookery, Then & Now I grew up in Alberta, but in an African Nova Scotia family. We’d come home to Dartmouth in the summer. Cabbage salad was often part of our meals. I’d done a grilled cabbage salad in a cooking contest, a burger competition, and it went over well, so I

from Dulse to Donairs Ingredients 2 tsp dulse flakes 2 Tbsp unsalted butter 1 Tbsp canola oil 6 oz (170 g) popcorn kernels 3 Tbsp maple syrup Directions Heat a large saucepan on medium heat. Add two-thirds of the butter and the oil. Let the butter melt. Add the popcorn and move the pan until

from Out of Old Nova Scotia Kitchens It is not necessary to clean smelts, but if you prefer, open them at the gills; then draw each smelt between the finger and thumb, beginning at the tail, to remove the inside. Ingredients 4-6 smelts 1 egg, slightly beaten ½ cup whole wheat flour Butter or olive

from Hanging Out With the Haggis We are not offering a traditional haggis recipe here. Most home cooks can make this version; the ingredients are available at most grocery stores. This recipe takes a bit of time to make, but it is easy. Serve alongside neeps and tatties (mashed turnips and potatoes), as well as the haggis gravy. Ingredients

from Cape Breton Tastes From Bras d’Or Lakes Inn in St. Peter’s, Cape Breton Island is their cajon-inspired shrimp dish. Ingredients Shrimp Marinade: 2 Tbsp Cajon spices ½ fresh lemon, squeezed 1 ½ tsp Worcestershire sauce Tabasco sauce 30 fresh or frozen large peeled shrimp (21-25 count) Sauce: 3 tsp shallots, finely chopped 2 cloves

from Fresh, Local & Delicious At Kiju’s we serve brunch every Saturday and Sunday. We are always adjusting and altering the menus but there are some items that are left well alone, and this is one of those recipes. It’s been a hit with regulars for some time and I hope it becomes one of

from Come In, The Kettle’s On! In memory of a leatherback turtle I found on the beach in Port Hood in 2004, The Canadian Sea Turtle Network had it picked up and sent to a lab, but after a couple of days, it was determined that it had passed away. It was a beautiful creature

from Come ‘N’ Get It Once a year, generally in early summer, the spring calves are brought in for branding. The testicles of bull calves are removed so they can grow into marketable steer beef. At many brandings, it is customary to serve the testicles for a snack or for supper. When prepared, they are