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.
Bread-and-Butter Refrigerator Pickles
from Freshly Picked Traditional methods are many and varied –
Wild Pacific Salmon Crudo
from Island Eats At Ocean7 Restaurant, executive chef Richard Benson
Grilled Halibut and Vegetables
from Atlantic Seafood Grilled halibut with fingerling potatoes, baby spinach
Eau Claire Parlour Gin Cocktails
from Calgary Eats A bespoke, well-made cocktail always has the
Slow Pine-Infused Avocado Oil
from The Urban Homesteading Cookbook Tree tip-infused oil is more
Mango Habanero Meatball Sliders
from Pepper North Let’s make some spicy meatball sliders, Pepper
Fresh Berry, I Can’t Believe It’s Not Ice Cream
from À La Carte Jo Notkin of Maison Zoe Ford
