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.
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
Charlie the Butcher’s Beef on Weck recipe
Thanks to Catherine Gildiner, Coming Ashore Ingredients: 1/2 cup pretzel
Maple-Orange Mashed Sweet Potatoes
from Fight Fire with Food 3 medium sweet potatoes, peeled
Moroccan Chicken and Arugula Salad
from Anthony Bidulka, Set Free Serves 6 Ingredients:3.5 teaspoons olive
Chocolate Screech Cake with Chocolate Coconut Icing
from A Real Newfoundland Scoff Liz’s notes: This is my
Dragon Mist Black Russian
from Canadian Spirits 1 oz. vodka1 oz. coffee liqueurPour over
Prime Rib Steak (with roasted garlic and red pepper matchsticks)
from Steak Revolution This recipe isn’t really a whole meal,
