RECIPES

from Fresh Grown This is a delicious way to use up those extra veggie bits for all kinds of flavour down the line. I use this seasoning for a dip mix, in salad dressing, dry rubs or marinades, to make a flavourful risotto, and to add seasoning to roasted potatoes or vegetables. With high flavour […]

from Newfoundland Recipes Apples are bountiful at this time of year. Impress your family and friends with this Newfoundland recipe. This delectable dessert provided by Mrs. H. Budgell of St. John’s. Ingredients Pastry: 2 ½ cups cake and pastry flour 1 ¼ teaspoon salt ¾ cup plus 1 tablespoon shortening 3 tablespoons butter 2 ½

from McIntosh Mugs The perfect mug of warm milk and coffee blend to enjoy from your beautiful McIntosh mug. Ingredients 1 cup scaled milk or soy milk, divided ¼ tsp pure vanilla extract 1/8 tsp ground cinnamon 1 cup hot strong brewed coffee Directions In a blender, combine ½ cup (125 mL) milk, vanilla and

from Okanagan Eats Recipe provided by Nick Atkins of 15 Park Bistro at Watermark Beach Resort, Osoyoos https://www.15parkbistro.com/ The Similkameen Valley is famous its tomatoes. They shine in chef Nick Atkin’s chilled soup, perfect for days when the temperature soars—as it does so often here in the South Okanagan. Fresh cucumber, peppers, onions and spices

from The Sipster’s Pocket Guide to BC Wines A savoury chicken dish that is simple and adapted from an old recipe from James Barber, aka the Urban Peasant. Ingredients 3 tbsp vegetable oil 1 large onion 3 or more cloves of garlic dried tarragon 4 chicken thighs (bone in works best) 2 oz rye whisky

from Fresh, Local and Delicious Corn succotash is a traditional Native American dish that works well as a side or paired with many different main courses, especially seafood. Ingredients 14 corn cobs (in husks) 2 tbsp (30 mL) olive oil 1 cup (250 mL) zucchini, diced ½ cup (125 mL) diced red pepper ½ cup

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