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.
Boulevardier & Harvest Moon
from The Newfoundland & Labrador Cocktail Book Boulevardier A classic
Pan Fried Cod Tongues
from Speaking in Cod Tongues From Bonita’s Kitchen: These delicious
Claire’s Couscous-Stuffed Roasted Chicken with Green Olive Salsa
from Whitewater Cooks: Together Again Clairence, as I like to
Baked Shells with Spinach and Ricotta
from Dinner Uncomplicated Any combination of spinach and ricotta is
Bacon Wrapped Scallops with an Orange Maple Glaze
from Wabanaki Maple This maple syrup recipe is inspired by
Carole’s Famous Carrot Cake with Creamed Cheese and Candied Orange Frosting
from In Good Company I remember there would always be
Garlic Braised Swiss Chard
from The Fair Trade Ingredient Cookbook This recipe goes well
Baba Sophie’s Borsch and Kapustka
from Baba Sophie’s Ukrainian Cookbook Cabbage will soon be plentiful
Sea Urchin Fettucine with BC Spot Prawns
from Cooking Tips for Desperate Fishwives “We go out for
Steamed Ontario Rainbow Trout with Sweet Potato Mash
from Island Gurl Foods Island Gurl Bahama Steam Sauce is
Crème de Banana Stuffed-French Toast with Yellow Bird Cocktail
from Dining in Paradise Crème de Banana happens to be