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.
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
Warm Endive, Orange and Scallop Salad
from Made in Quebec Just adding smoked fish or seafood
Lobster & Spinach Stuffed Mushrooms
from Flavours of New Brunswick Ingredients 1 pound lobster meat
Saskatoon Berry Barbecue Sauce
from The Little Prairie Book of Berries Whether you’re grilling
Fresh Peach Mustard Dressing
from Flat Out Delicious This classic Dijon is smooth, vibrant