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.
Wild Blueberry Bannock
from Meennunyakaa Blueberry Patch There’s a recipe for Bannock in
Artichoke Stuffed with Dungeness Crab, Leeks & Parsley Sauce
from The Butcher, The Baker, The wine & Cheese Maker
Beetroot & Zucchini Rose Salad
from Food Artisans of the Okanagan For excellent vinaigrettes that
Terrine of Foie Gras, Goat Cheese and Apple
from West: The Restaurant Goat cheese was among many foods
Drake Devonshire’s Burrata, Heirloom Tomato, and Peach Salad with Sourdough Toast
from County Social The younger sibling of the famous Toronto
Mediterranean Lobster Pasta Salad
from The Prince Edward Island Cookbook Lobster “feeds” are a
Geisha Girl Cocktail
from mmm…Manitoba The “Geisha Girl” cocktail at Ichiban Restaurant is
Pomegranate Berry Ice Pops
from Awesome Ice Pops Ingredients 2 cups (500 mL) unsweetened
