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.
Turkey Chilli Con Carne
from Gorgeous Spice Company Serves 4 / Prep time 10 min / Cooking time 30 min INGREDIENTS 454 g Ground Turkey1 Large Onion, finely chopped1
ORZO-STUFFED TOMATOES WITH MOZZARELLA AND BASIL
from Cooking with Color Serves 4 Recipes from Cooking in Color: Vibrant, Delicious, Beautiful Food by Adrian Harris and Jeremy Inglett © Published by HarperCollins Publishers Ltd.
BROILED FETA WITH CHILI SALT, TOMATOES AND BASIL
from Cooking with Color Recipes from Cooking in Color: Vibrant, Delicious, Beautiful Food by Adrian Harris and Jeremy Inglett © Published by HarperCollins Publishers Ltd. All rights
Tomato Salad with Torn Sourdough Croutons
Here is Newfoundland Salt Company owner Peter’s recipe for a salad that serves 2: Ingredients: 2 large roma tomatoes, sliced 1 pint cherry tomatoes 2 oz
Hot Lemonade Chicken Wings
from Outdoor Cooking from Tide’s Table These wings are great served hot off the grill, but they also make a nice addition to any picnic.
Honey-Nut Grilled Apples
from Outdoor Cooking from Tide’s Table These delicious baked apples can be made with honey or maple syrup. If you don’thave either, substitute brown sugar.
Charlie the Butcher’s Beef on Weck recipe
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
Butter Lettuce and Spring Pea Salad
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
Maple-Orange Mashed Sweet Potatoes
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 I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a
from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt &
Moroccan Chicken and Arugula Salad
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
Chocolate Screech Cake with Chocolate Coconut Icing
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
Dragon Mist Black Russian
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
Big Crouton Yogurt Caesar Salad
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