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.
Croque Madame
from Feenie’s Everyone loves a grilled ham and cheese sandwich, so I decided to take it a step further by adding Mornay sauce with lots
Chai Maple Oatmeal
from First, We Brunch From Silk Road Tea: Chai is typically sold as a black tea, but herbal options are available at Silk Road. This
Short Rib Poutine Hash
from Brunch King Poutine is a popular Canadian dish that typically consists of French fries and cheese-curds covered in hot gravy. I had a Canadian
Apple Baked Squash
from The Davison Orchards Cookbook This exceptional side dish is found on our tables only two times a year: Christmas Day and Thanksgiving Day. But
Dehydrated Vegetable Seasoning Mix
from Fresh Grown This is a delicious way to use up those extra veggie bits for all kinds of flavour down the line. I use
Apple Dumplings
from Newfoundland Recipes Apples are bountiful at this time of year. Impress your family and friends with this Newfoundland recipe. This delectable dessert provided by
Café au Lait
from McIntosh Mugs The perfect mug of warm milk and coffee blend to enjoy from your beautiful McIntosh mug. Ingredients 1 cup scaled milk or
Heirloom Tomato Gazpacho
from Okanagan Eats Recipe provided by Nick Atkins of 15 Park Bistro at Watermark Beach Resort, Osoyoos https://www.15parkbistro.com/ The Similkameen Valley is famous its tomatoes.
Rye Chicken
from The Sipster’s Pocket Guide to BC Wines A savoury chicken dish that is simple and adapted from an old recipe from James Barber, aka
Charred Corn Succotash
from Fresh, Local and Delicious Corn succotash is a traditional Native American dish that works well as a side or paired with many different main
Red Pepper and Asiago Hummus
from Miss Wondergem’s Dreadfully Dreadful Pie There are so many great things about hummus — no wonder it’s a favourite around here. – It’s fast
Broccoli Cauliflower Apple Salad
from Miss Wondergem From artist Wendy Wittingham who brings us one of her favourite salads. Ingredients 3 cups (1 large head) fresh broccoli florets, coarsely
Dark Chocolate Cherry Brownies
from Taste Brownies and cherries – a wicked combination! How can you resist? Feel free to eat these “naked” – or “dress them up” with
Sweet Potato Salad
from Sunset Lake Resort I can see Ruby making this dish for her guests… Ingredients Salad Three med or two large, sweet potatoes, peeled and
Beet Poke
from The Depanneur Hawaii may technically be a US state, but its long, complex history and culture is very distinct from the rest of America,
Peach Chutney
from Anita Stewart’s Canada When those of us here in Canada wanted to make terrific chutney but simply didn’t have access to mangoes, a fruit
