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.
Tourtière with Duck Confit and Red Onion Relish
from The Artful Pie Project Tourtière a rustic meat pie,
Mexican Street Corn & Chicken
from truLOCAL Contributed by Scrambled & Scrumptious www.scrambledandscrumptious.com This Mexican
Slow Roasted Salmon with Garlic & Herbs
from truLOCAL Provided by Stephanie Kay at www.kaynutrition.com Since salmon
Greek Feta, Tomato & Olive Frittata
from Newfoundland’s Best Breakfasts and Brunch Provided by Seaglass Bed
Cauliflower Cheese Bake
from Little Critics Cookbook Contributed by Suzanne Barr: “This is
Homemade Monkey Bread
from Natalie MacMaster Ingredients Dough: ¼ cup warm water 2 ½ teaspoons active dry
Sauerkraut with Bacon, Smoked Pork Hock & Sausages
from Sweet Potato Mania Are you one of those people
Vegan Pad Thai with Tofu and Cashews
from Prana Pad Thai is a super-flavourful traditional Thai dish.
