Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Baked Polenta with Roasted Red Peppers and Artichoke Hearts Baked Polenta Ingredients 3 c stock or water 1 c cornmeal (polenta) 1-2 TBSP olive oil 1/4 tsp sea salt and dash black pepper to taste 1/3 c ... Read More Recipes Apr 8, 2011 Verjus Caipirinha Highball Serves one. Double for two. Ingredients: ½ tsp sugar 8 mint leaves thin slice of ginger (about as round as a nickel) 2 oz Venturi-Schulze Verjus ice ... Read More Recipes Apr 8, 2011 Solstice Cafe’s Hot Chocolate made with Denman Island Chocolate Good equipment is important. We use 70% cocoa, organic chocolate from Denman Island Chocolates. it must be melted slowly in a heavy pot to prevent ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Baked Polenta with Roasted Red Peppers and Artichoke Hearts Baked Polenta Ingredients 3 c stock or water 1 c cornmeal (polenta) 1-2 TBSP olive oil 1/4 tsp sea salt and dash black pepper to taste 1/3 c ... Read More Recipes Apr 8, 2011 Verjus Caipirinha Highball Serves one. Double for two. Ingredients: ½ tsp sugar 8 mint leaves thin slice of ginger (about as round as a nickel) 2 oz Venturi-Schulze Verjus ice ... Read More Recipes Apr 8, 2011 Solstice Cafe’s Hot Chocolate made with Denman Island Chocolate Good equipment is important. We use 70% cocoa, organic chocolate from Denman Island Chocolates. it must be melted slowly in a heavy pot to prevent ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Verjus Caipirinha Highball Serves one. Double for two. Ingredients: ½ tsp sugar 8 mint leaves thin slice of ginger (about as round as a nickel) 2 oz Venturi-Schulze Verjus ice ... Read More Recipes Apr 8, 2011 Solstice Cafe’s Hot Chocolate made with Denman Island Chocolate Good equipment is important. We use 70% cocoa, organic chocolate from Denman Island Chocolates. it must be melted slowly in a heavy pot to prevent ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Solstice Cafe’s Hot Chocolate made with Denman Island Chocolate Good equipment is important. We use 70% cocoa, organic chocolate from Denman Island Chocolates. it must be melted slowly in a heavy pot to prevent ... Read More Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Spicy Lentils Serves 4 ‣ 2 Tbsp grapeseed oil ‣ 1 white onion, diced ‣ 2 cloves garlic, finely chopped ‣ 1 cup dried French lentils, (lentilles du ... Read More Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Organic Spinach Risotto with Moonstruck Feta and Poached Pears Michael Ringland, Executive Chef at Haro’s, kindly shares his recipe for risotto, explaining that “we like to use anything we can get ... Read More Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Holiday Dinner Side Dishes Recipes by Nathan Fong Photo by Tracey Kusiewicz Whether it be the prized roasted turkey or a succulent prime rib roast, the main holiday ... Read More Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Cooking with Peas: more recipes By Nathan Fong Photo by Tracey Kusiewicz Fresh Green Pea Soup with Mint From John Bishop’s Cooking at my House (Douglas & McIntyre, ... Read More Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Cheese for Devotees Charles de Gaulle was once quoted as saying, “How can anyone govern a nation that has 246 different kinds of cheese?” That said, it seems our ... Read More Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Birch Syrup Candied Salmon Ever wanted to try making candied salmon at home? This recipe comes from Andrew Springett, Chef at Fetch, the restaurant at the Black Rock Resort in ... Read More Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Vegetarian Borscht Vegetarian Borscht by Julie Pegg This silky vegetarian borscht (vegan if using vegetable stock) is my riff on a soup I had abroad and a basic recipe. ... Read More Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles photo: Freshly foraged nettles at Fairburn Farm Mara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling ... Read More1...89909192939495...101
