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.
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,
Alison Roman’s Caramelized Shallot Pasta
from Eat, Leo! Eat! This recipe is not only delicious,
Melon Prosciutto Caprese Salad
from Eatertainment A casual al fresco luncheon is all about
Salted Chocolate Chip Tahini Cookies
from Alice Fleck’s Recipes for Disaster Here’s a favourite recipe
Bacon Chocolate Chunk Cookies
from Cake & Loaf Let’s be honest, everything’s better with
Peaches with Prosciutto and Basil
from Kitchen Bliss Juicy, ripe peaches with salty ham, garnished
Strawberry Ricotta Napoleons
from Baking Wisdom A napoleon and a mille-feuille are virtually
Smoked Pulled Pork with Carolina Mustard Sauce
from Sweetness At our house, we love gathering family and
Salmon Lasagna with White Sauce and Spinach
from The Mermaid Handbook This style of lasagna is common