RECIPES

from Book of Donair The book has teaser recipes including both the donair and the sauce. Here’s our version of the classic. Ingredients Meatloaf: 1 pound ground beef 2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon dried oregano Sauce: 1 (12 ounce) can evaporated milk ½ cup white sugar ¼ cup white vinegar, or to taste To Serve: 6 large pita bread […]

from Mouthwatering Sauerkraut  When fresh peppers make their appearance at our local farmers’ market, I usually make a few batches of this and use it for topping our summer hot dogs or mixing into a bean salad. Ingredients 5 oz 140 g fresh or frozen corn 1.75 oz 50 g finely chopped red bell pepper

from Meennunyakaa Blueberry Patch There’s a recipe for Bannock in the book but I thought you’d like to elevate it with adding blueberries since they’re in season…and it goes nicely with the theme of the book. This recipe was developed by David Wolfman at https://www.abbeyskitchen.com/eventrecipe-highlights-youarewelcome-host-first-nations-food/   Ingredients 2 cups all purpose flour 2 tsp sugar 1/2 tsp salt 4 tsp baking powder 1/2 cup wild

from The Butcher, The Baker, The wine & Cheese Maker by the Sea This dish is a beautiful celebration of two west coast treasures: glorious Dungeness crab and Glen Valley’s beautiful artichokes. This is a perfect starter dish or serves as part of an elegant brunch or lunch menu. Contributing chef Quang Dang explains, “Glen

from Food Artisans of the Okanagan For excellent vinaigrettes that Donna Denison and Dale Zeich have been producing since 1995 from ingredients grown on their certified organic Kelowna farm is Little Creek Dressing. Ingredients 3 medium red beets 4 small golden beets 1-2 small zucchini/s 3 Tbsp roughly chopped parsley 3 Tbsp roughly chopped dill

from West: The Restaurant Goat cheese was among many foods introduced to Europe by the Moors; Crottin de Chavignol (France), Castelo Branco (Portugal) and Caprino (Italy) are all reasonably well-known varieties. Goat cheese has evolved considerably from supermarket feta. That stalwart still has its place, but Salt Spring Island Cheese Company’s David Wood has taken

from Brewmasters & Brewery Creek This is a refreshing drink…if too sweet, add a little more beer to get the exact tart/sweet ratio you like. Ingredients 1 12-oz/350 mL can frozen pink lemonade concentrate, thawed 12 oz/350 mL water 12 oz/350 mL vodka 1 12 oz/350 mL can or bottle beer (light ale) Directions Place lemonade in a large pitcher. Measure water and

from Viva La Lobster The ultimate in surf & turf! Ingredients Lobster Cakes: 7 oz Lobster meat, cooked, knuckle 4 oz Lobster tail & claw 5 oz Lobster trimmings, minced 4 tsp Cream crackers, crushed 2 Egg 4 tsp Mayonnaise 1 ½ tsp Mustard, Dijon ½ tsp Lemon juice ½ tsp Worcestershire sauce ½ tsp

from Atlantic Coastal Gardening Use your Dulse Spice Blend on whatever is going on the BBQ even on your morning eggs or in a grilled cheese. The possibilities are endless. Be creative and adventurous. Get in the habit of keeping Dulse Spice Blend on the table instead of high-salt commercial spice blends. The following is

from Small Pies, Big Flavor With juicy peaches and tart raspberries, these hand pies are like little pockets of summer you can enjoy any time of year. While they’re one of my favorite ways to eat pie when local fruits are in season, these hand pies are just as good when made with frozen fruit,