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.
Fussy Eater Vegetable Pizza
from Eating These Foods Make Me… Why not make it even more fun by throwing a pizza party and get the whole family involved. Set
East Coast Mermaid’s New Brunswick Coldwater Shrimp Roll Recipe
from New Brunswick’s Mermaid, Crystal Richard Servings: 2 servings INGREDIENTS 1 cup of cooked New Brunswick Coldwater Shrimp 1 baguette or 2 croissants or 2
Guac Your World Dressing
from Dreena’s Kind Kitchen Calling all avocado lovers! Use as is for an all-around rich yet punchy dressing. Or, amp up the seasonings (as noted)
Mini Pork and Chicken Satay with Honey Peanut Sauce
from Honey Although these little skewers make for a great cocktail item, they can easily be made larger and served as a starter or part
Ginger Beef
(or chicken/pork/tempeh) from Beary Berry Honey This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to
Roasted Whole Rainbow Carrots with Haydari or Cucik Sauce
from Culinary Herbs Haydari (hay-dar-ee) is a Turkish yogurt sauce or dip, delicious as meze (appetizer), with meat kebabs, meatballs called kofte and pita bread.
Grand-Mere’s Friday-Night Chicken
from Jennifer Robson, The Gown My mother made a version of this in the 1970’s; I have updated it with ingredients that are readily available
Risotto and Seared Scallops
from Seasoned Plate This is a take on an Italian classic. It’s rich and creamy, versatile, and very delicious. Let’s learn how to make fancy
Stone-Grilled Butter Burgers
from Gastro Grilling I love burgers! I love ‘em so much I wrote a whole book on the subject. I even went as far as
Cornbread Chez Larry
from Lawrence Hill I make cornbread a few times a year for the people I love. I seem incapable of following a recipe, but since
Honey Roasted Salmon with Mousseline Sauce
from Titanic: The Cookbook Honey brings a gentle, not overpowering, sweetness to this dish. You can prepare the salmon parcels earlier in the day and
Grilled Shrimp Cubano Salad
from Smokin Jon’s Ingredients (one serving): • 2 heaping tablespoons Smokin Jon’s Cubano BBQ Sauce• 1/8 cup Orange juice• Medium bowl of fresh spinach and
Natural Egg Dyeing and Easter Trees
from Seven Seasons Easter trees are a beautiful tradition that Haidee brought to the farm, and a great way to bring fresh spring energy into
Turducken
from Chuck’s Day Off Prep: 2 hours plus 2 hours resting for dough Cook: 5 hours Serves: 20 Note: You can assemble the turducken a
Charcuterie Board and Wine Pairing
from Sprucewood Serves 8 Ingredients: 1 box Herbes de Provence cheddar shortbread for pairing with white wine such as a Pinot Grigio OR 1 box of Canadian
Whipped Cheesecake with Shortbread Crumble
from Sprucewood Serves 6 Ingredients: 1 package original cream cheese ¾ cup icing sugar 1 cup 35% whipping cream 2 teaspoons vanilla ½ cup berries