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.
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
Stillhead’s Moscow Mule
from The Distilleries of Vancouver Island Unlike most distilleries, Stillhead
Lip-Smacking Finger-Licking, Messy, Good Ribs
from Eat Alberta First My sister Laurie got the recipe
Berries in Yogurt Cream with Green Pepper Sauce
from Foodshed This dish relies on the serendipity of cool,
