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.
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
Two Ingredient Hot Honey Feta Dip
from Peace River Honey Ingredients: 1/3 cup Peace River Hot
Parmesan & Panko-Crusted Eggplant with Fresh Tomato Basil Sauce
from The Butcher, the Baker, the Wine & Cheese Maker
King Oyster Cheese Poppers
from Mushrooming A slight variation from your traditional stuffed mushrooms
Porterhouse Steaks with Carrot Top Chimichurri
from Cedar + Salt There is nothing better than a
