RECIPES
How we eat and what we eat is foundational to who we are, it defines us.
Words about food, c’mon! Ancient books are so full of knowledge it would take more than a lifetime to learn about all the wonderful things that grow on this blue ball we all live on.
I hope you’ll engage and together we can explore the infinite possibilities… all written down in the form of recipes.

Rhubarb Custard Bars
from Cake & Loaf Gatherings Rhubarb is just starting to come into season in May and featuring this underused fruit is easy with these bars.

Pepper Jelly Cheesecake Appetizer
From Yummies in a Jar My most popular recipe is this dip. It’s easy, delicious and quick to prepare! Ingredients 1 x 8 oz package

Florence’s Rhubarb Cake
from George House Recipes Every year we are pleased to get rhubarb from Florence George of South Dildo. Her rhubarb is some of the best

Front Porch Sunrise
from The Newfoundland Tea Co Here’s a recipe for an amazing drink we used to feature in my restaurant – a bistro I closed at

Coconut Tea Bites
from Whitewater Cooks the Food We Love We love having little treats that require super-low effort. If you do too, you’ll love these no-bake bites!

Lapshevnik (Russian Noodle Casserole)
from Our Backs Warmed by the Sun Lapshevnik casserole is made with noodles, milk and eggs. Lapshevnik was widely known in the cuisines of the Kuban,

French Onion Soup Grilled Cheese
from Messy in the Kitchen Oh yeah, you read that right. French onion soup was a recipe I wanted to add to this lovely culinary

Lamb Picadillo
from Preserving the Paper Popular in Latin America and the Caribbean, picadillo is a comforting stew made with minced meat and tomatoes. There are many

Easter Stew with Tarragon (Chakapuli)
from Taste of Persia Chakapuli is a vibrant, easy stew, green with tarragon and the tartness of sour plums (tkemali in Georgian), for which tomatillos

Braised Pork Belly with Preserved Vegetables
from Restaurant Kid My favourite dish of all time—the dish I would choose to be my last meal—is my mum’s braised pork belly. It’s a

Vegan Gyro with Tzatziki
from Everything Tofu Ingredients Tzatziki1⁄2 cup (125 mL) Soft Tofu SourCream or your choice of sour cream2 garlic cloves, finely grated1 Lebanese cucumber or ½

Breaded Chicken with TWIGZ
from TWIGZ Pretzels Trust us – this is a recipe you have to try! Ingredients: 4 boneless skinless chicken breasts 1 large egg ½ cup milk

Basin Burfi & Masala Chai
from Chai Jinxed I have many wonderful memories of this sweet, and my mother still makes this on special occasions. Basin Burfi Ingredients 2 cups

Roasted Dukkah-Crusted Trout
from Souk to Table One of the best ways to use Egyptian Dukkah is to press it into a large fillet of trout and roast

Colorful Fish Tacos
from Easy Meal Prep You don’t have to wait for Taco Tuesday to make this awesome recipe. It’s the perfect way to include healthy fish

Minestrone Soup
from Finding Hearthstone With good bread and cheese, this makes a hearty meal. Serves at least 8 hungry workers. Ingredients ½ lb. salt pork 2