RECIPES

from The Ocean Wise Cookbook 2 Recipe is courtesy of Rob Feenie of Cactus Club Café: I love summer barbecues, and this salmon dinner is a family favourite. Here in British Columbia, we are fortunate to have one of the best steelhead farms in the world up at Lois Lake in Powell River. It has

from Gather  Halloumi is a salty Middle Eastern cheese that handles heat well. Pomegranate molasses (which is essentially reduced pomegranate juice) can be found in any specialty shop—it’s a versatile condiment that you’ll want to add to your pantry.  Serves 4 Ingredients: 6 c canola oil 4 pitas 12 oz halloumi cheese, cut into 1/2-inch-thick slices 2 oranges  4 bulbs

from Power Plants Many of the preparations in this book are made with dried herbs, so if you’re growing your own, you’ll need to get comfortable with the drying process. For the most part this is quite easy – sage and parsley are a snap – but others such as basil and mint can b

from Sa Boothroyd Gallery Sift: 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar Grate into mixture above: 1/2 cup frozen butter Add: 1/2 – 3/4 cup dried fruit Mix together: 3/4 cup milk 1 egg Add wet ingredients to dry ingredients and mix together with as few strokes as possible.

from Eat Delicious The first time I traveled to Paris I lost my food mind. Literally. Like, it might still be there, livin’ it up in the French countryside, eating fresh baguettes, Camembert, and a glass (or five) of cabernet. The flavors of that beautiful country forever changed how I understand both food and dining

from The Art of Cooking When we talk about Jamaican cuisine, the first thing that comes to mind is Jerk Chicken – a style of barbecue that is native to Jamaica. In most upscale kitchens in North America, you will find Grace Jerk Seasoning along with many different island spices. Chefs from all over Europe

from Von Slick’s  Ingredients 400 g linguine  1 tube Von Slick’s Olive Tapenade  100 g shrimp Kalamata Olives Feta Cheese Cilantro (Optional) Lime Squeeze Directions Cook linguine in salted water until al dente. Strain and set aside. Remove an inch of Von Slick’s Olive Tapenade butter and melt in a frying pan. Add shrimp and

from The Foods of Newfoundland and Labrador Early century Newfoundland cookbooks did not include a recipe for Jiggs Dinner as no respectable housewife would need it since the dish was served every Sunday along with a main protein like roasted chicken, pork or beef. Not until the 2000’s, did a cookbook or food blogger write

from A Rising Tide Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sauteed them in olive oil with salt and pepper, tossed with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of

from The Jamie Kennedy Cookbook This dish is usually associated with spring. There was a time when spring was the only time of year you could get lamb, which is why many people serve it at Easter. I still like to prepare this dish in spring, but the truth is, lamb can be found at