from County Heirlooms Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being

from The Distilleries of Vancouver Island Traditionally, Rum is made from sugarcane by-product, usually molasses. Never one for tradition, Wayward’s Drunken Hive Rum is crafted

from The Distilleries of Vancouver Island Unlike most distilleries, Stillhead makes its vodka out of 100 percent malted wheat instead of the usual barley, which

from A Taste of Haida Gwaii I found a recipe for Beets Dauphinoise many, many years ago in a Gourmet magazine. I cut it out

from Eat Alberta First My sister Laurie got the recipe for Phil’s Original BBQ ribs when she lived in Toronto. When she and my brother-in-law,

from Foodshed This dish relies on the serendipity of cool, unctuous yogurt and perfectly ripe fruit. Use fresh fruits and berries in summer; in winter,

from Great Scoops With Little Italy as our neighbour, we celebrate the annual Italian Week festival by turning our entire ice cream cabinet into one

from Eat, Leo! Eat! This recipe is not only delicious, but you put half the sauce away for a future meal! Ingredients Instructions Heat olive

from Eatertainment  A casual al fresco luncheon is all about lighter, less complicated recipes. But of course, we love to add a touch of flare

from Alice Fleck’s Recipes for Disaster Here’s a favourite recipe of mine for salted chocolate chip tahini cookies, which I bake all the time. Like

from Cake & Loaf Let’s be honest, everything’s better with bacon – real bacon from your local butcher or, even better, bacon cured at home.

from Kitchen Bliss  Juicy, ripe peaches with salty ham, garnished with peppery leaves of basil, is summertime in a mouthful. It makes an elegant plated

from Baking Wisdom  A napoleon and a mille-feuille are virtually the same dessert of layered pastry and filling, but a napoleon is an individual pastry

from Sweetness At our house, we love gathering family and friends together to share meals, and one of our favourites is pulled pork. Blade in

from The Mermaid Handbook This style of lasagna is common in the regions of Brittany and Normandy in France, which is much like Nova Scotia

from The Ocean Wise Cookbook 2 Recipe is courtesy of Rob Feenie of Cactus Club Café: I love summer barbecues, and this salmon dinner is