RECIPES

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 […]

from Miss Wondergem From artist Wendy Wittingham who brings us one of her favourite salads. Ingredients 3 cups (1 large head) fresh broccoli florets, coarsely chopped 3 cups (1 small head) fresh cauliflower florets, coarsely chopped 1 red pepper, and/or 3 medium carrots, shredded ½ cup dried cranberries 2 medium apples, chopped 3 tablespoons lemon

from Taste Brownies and cherries – a wicked combination! How can you resist? Feel free to eat these “naked” – or “dress them up” with a fruit coulis and whipped cream. They are also excellent made with fresh raspberries. Ingredients ¾ cup (185 mL) chopped 70% or 80% dark chocolate ½ cup (125 mL) unsalted

from Sunset Lake Resort I can see Ruby making this dish for her guests… Ingredients Salad Three med or two large, sweet potatoes, peeled and cubed 1 to 1½ cups feta cheese, cubed 1 small can black beans, drained and rinsed 1 sweet onion sliced into half rings 4 boneless chicken thighs cut into pieces

from The Depanneur Hawaii may technically be a US state, but its long, complex history and culture is very distinct from the rest of America, reflecting its deep Polynesian roots and strong Japanese and Filipino influences. Fish-based poke bowls became a hot food trend in the low-fat, gluten-free 2010s, and with it came an opportunity

from Anita Stewart’s Canada When those of us here in Canada wanted to make terrific chutney but simply didn’t have access to mangoes, a fruit that has only recently been widely available in the markets outside of urban centres, we chose the perfect peaches that Canadian farmers are so expert at growing. Freestone peaches are

from Food Day Canada This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it

from Freshly Picked Traditional methods are many and varied – and often time-consuming. To keep things simple and avoid spoilage and canning dangers like botulism, I now prefer refrigerator pickles. I can use my excess harvest to quickly make up a jar or two of crunchy bread-and-butter pickles that are ready to eat within a

from Island Eats At Ocean7 Restaurant, executive chef Richard Benson makes the most of fresh local seafood, enhancing wild Pacific salmon with the piquant flavours of citrus, avocado, pickled red onion, radish, salmon roe and fresh herbs. Thanks 94 Kingfisher Oceanside Resort & Spa! https://kingfisherresort.ca/ Ingredients Pickled red onions 2 red onions, thinly sliced (preferably

from Food That Really Schmecks Maggie Moyer, a wiry little old spinster who lived on a farm near Bloomingdale and for years sold vegetables at the Kitchener Market, once took a ride down the Grand River in a barrel, and often she donated one of her own special peach pies to Bloomingdale church socials, where