Thanks to Catherine Gildiner, Coming Ashore Ingredients: 1/2 cup pretzel or sea salt 1/2 cup caraway seed 1 tbsp corn starch dissolved in 1 cup

from Fight Fire with Food 2 cups shelled fresh peas or frozen peas1 tablespoon snipped, fresh, dill weed1 tablespoon lemon juice1 tablespoon cider vinegar2 teaspoons

from Fight Fire with Food 3 medium sweet potatoes, peeled and quartered2 teaspoons orange zest, grated1/3 cup orange juice1 tablespoon pure maple syrup1 tablespoon unsalted

from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt &

from Fiber Boost I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a

from Anthony Bidulka, Set Free Serves 6 Ingredients:3.5 teaspoons olive oil4 boneless, skinless chicken breast halves cut into 1” chunks1 clove minced garlic1 teaspoon ground

from A Real Newfoundland Scoff Liz’s notes: This is my preferred method for imbibing Screech, the potent dark rum of Newfoundland. Its moist, rich, velvety

from A Real Newfoundland Scoff Liz’s notes: I’d first named this drink “On the Barrens” because it was boggy and peaty and the blueberry juice

from Canadian Spirits 1 oz. vodka1 oz. coffee liqueurPour over ice in a rocks glass and stir before serving. Nada’s Tips & Tricks I chose

from Steak Revolution This salad will remind you of an actual Caesar, but since it doesn’t have anchovies or raw egg yolks, that’s as far

from Steak Revolution This recipe isn’t really a whole meal, though I have absolutely eaten it as such with my more carnivorous friends. The vegetable

by Jane Christmas, What the Psychic Told the Pilgrim Ingredients 1 cup sugar 6 eggs 3 cups ground almonds Grated rind of one lemon Pinch

The Vegan’s Cook Bible Serves 4 Fresh young spring vegetables are combined with rice for this light main course. 3 tbsp tamari or soy sauce

Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼

Ste. Anne’s Cookbook serves six! Chutney1 tsp olive oil1 small shallot, finely diced1 ripe mango, dicedZest and juice of 1 limeSalt & pepper, to taste1