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.
Potatoes and Apples Au Gratin
from Stonetown Cheese INGREDIENTS 800 g peeled potatoes 3 apples,
Wildwood Pear Salad
from Stonetown Cheese INGREDIENTS 1 large head romaine lettuce rinsed,
Rib Roast with Horseradish Salt Crust
from At Home with Lynn Crawford A perfect Sunday roast!
Brussel Sprouts with Creamy Peppercorn Whisky sauce and Bacon Bits
from Gourmet Inspirations INGREDIENTS 4 strips thick cut bacon2 tbsp
Chocolate wrap with Strawberries, Hazelnuts, and Caramel
from Peace by Chocolate Servings 6Prep time: 15-20 minutesCook time:
Curried Parsnip and Pear Soup
from the Gorgeous Spice Company INGREDIENTS 900 g Parsnips, peeled
ORZO-STUFFED TOMATOES WITH MOZZARELLA AND BASIL
from Cooking with Color Serves 4 Recipes from Cooking in Color:
BROILED FETA WITH CHILI SALT, TOMATOES AND BASIL
from Cooking with Color Recipes from Cooking in Color: Vibrant, Delicious,
Tomato Salad with Torn Sourdough Croutons
Here is Newfoundland Salt Company owner Peter’s recipe for a salad
Honey-Nut Grilled Apples
from Outdoor Cooking from Tide’s Table These delicious baked apples