Recipes

from Out of Old Nova Scotia Kitchens The spicy aroma of bread baking in the oven provides a second good reason to try this old-fashioned

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

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

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

from The Butcher, The Baker, The wine & Cheese Maker by the Sea This dish is a beautiful celebration of two west coast treasures: glorious

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

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

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.

from Viva La Lobster The ultimate in surf & turf! Ingredients Lobster Cakes: 7 oz Lobster meat, cooked, knuckle 4 oz Lobster tail & claw

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

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

from County Social The younger sibling of the famous Toronto hotel, the Drake Devonshire is a lakeside hotel, restaurant, bar, and event space in Wellington.

from The Prince Edward Island Cookbook Lobster “feeds” are a favourite way to welcome visitors to the Island. This is a more economical way to

from Wild Foods of Prince Edward Island Elderberries grow in heavy clusters called umbels that are easy to pick by just clipping the stem. The

from The Wild West Cookbook A nice addition to any barbecued steak is a compound butter — a dab melting onto the steak just as

from mmm…Manitoba The “Geisha Girl” cocktail at Ichiban Restaurant is a Yori Oki signature drink, typically made with Roku gin, citrus liqueur, litchi juice, and