RECIPES

from Cooking with Color Serves 4 Recipes from Cooking in Color: Vibrant, Delicious, Beautiful Food by Adrian Harris and Jeremy Inglett © Published by HarperCollins Publishers Ltd. All rights reserved. Nada’s Tips & Tricks – this was a wonderful recipe to make – healthy, fresh and filling. Lindan from Gorgeous Spice made it as well and came […]

from Cooking with Color Recipes from Cooking in Color: Vibrant, Delicious, Beautiful Food by Adrian Harris and Jeremy Inglett © Published by HarperCollins Publishers Ltd. All rights reserved. Nada’s Tips & Tricks: This dish was a big hit with the cheese lovers around our table. Caution: do not over bake the feta – I was 15 seconds

Here is Newfoundland Salt Company owner Peter’s recipe for a salad that serves 2: Ingredients: 2 large roma tomatoes, sliced  1 pint cherry tomatoes 2 oz fresh basil leaves 1 loaf sourdough bread 750ml olive oil 1 head garlic, peeled 2 tbsp apple cider vinegar 2 tbsp chopped, flat leaf parsley 1/4 red onion NSC green

from Outdoor Cooking from Tide’s Table These wings are great served hot off the grill, but they also make a nice addition to any picnic. Make a jug of ice-cold lemonade to take along. Serves 8 3 lb chicken wings6 oz frozen lemonade concentrate, thawed3 Tbsp Worcestershire sauce¼ tsp hot sauce½ tsp dried oregano½ tsp

from Outdoor Cooking from Tide’s Table These delicious baked apples can be made with honey or maple syrup. If you don’thave either, substitute brown sugar. Our mothers used to make these in the ovenas a special treat, and the barbecued version tastes every bit as good. Serves 4 4 apples¼ cup raisins2 Tbsp chopped walnuts

Thanks to Catherine Gildiner, Coming Ashore Ingredients: 1/2 cup pretzel or sea salt 1/2 cup caraway seed 1 tbsp corn starch dissolved in 1 cup cold water 1 cup boiling water 1 dozen hard (kaiser) rolls 3 lbs. Charlie The Butcher’s cooked roast beef 32 oz. beef au jus 12 oz. fresh horseradish Instructions:Combine pretzel

from Fight Fire with Food 2 cups shelled fresh peas or frozen peas1 tablespoon snipped, fresh, dill weed1 tablespoon lemon juice1 tablespoon cider vinegar2 teaspoons Dijon mustard¼ teaspoon salt¼ teaspoon freshly ground black pepper3 tablespoons olive oil2 small heads Belgian endive1 large head butter or Bibb lettuce, separated into leavesFreshly ground black pepper3 tablespoons chopped

from Fight Fire with Food 3 medium sweet potatoes, peeled and quartered2 teaspoons orange zest, grated1/3 cup orange juice1 tablespoon pure maple syrup1 tablespoon unsalted butter¼ teaspoon cinnamon½ teaspoon salt Boil potatoes in a pot of water. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Drain water and place potatoes in

from Fiber Boost I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a moist and flavourful roast. The dish reminds me of my Eastern European roots – cabbage and meat with a dash of caraway seeds. 2 Tblsp vegetable oil2 lb well-trimmed beef

from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt & Pepper, Roasted Garlic & Apple, and Bistro Blue Cheese. We tried the Chili Ranch – all thumbs up from the fam! 1 ½ pounds of new or white skinned potatoes2