Main course / Recipes / Salad Nov 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Appetizer / Main course / Recipes Dec 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes Dec 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Recipes Aug 26, 2012 Blue Cheese Lamb Burger Lamb Patty 5 lbs Local Organic Ground Lamb ½ cup Rosemary Pesto ¼ cup diced dried apricots Mix together and then form into 6oz patties and grill. ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Appetizer / Main course / Recipes Dec 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes Dec 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Recipes Aug 26, 2012 Blue Cheese Lamb Burger Lamb Patty 5 lbs Local Organic Ground Lamb ½ cup Rosemary Pesto ¼ cup diced dried apricots Mix together and then form into 6oz patties and grill. ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Appetizer / Main course / Recipes Dec 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Recipes Aug 26, 2012 Blue Cheese Lamb Burger Lamb Patty 5 lbs Local Organic Ground Lamb ½ cup Rosemary Pesto ¼ cup diced dried apricots Mix together and then form into 6oz patties and grill. ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Aug 26, 2012 Blue Cheese Lamb Burger Lamb Patty 5 lbs Local Organic Ground Lamb ½ cup Rosemary Pesto ¼ cup diced dried apricots Mix together and then form into 6oz patties and grill. ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Pink Swimming Scallops with Tomato-Lemon Compote Serves 4 * 28 fresh pink swimming scallops * 12 Roma tomatoes * 1/4 cup olive oil * 2 shallots, sliced * 1 clove garlic, sliced * Zest of 1 lemon * 1 ... Read More Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
Recipes Apr 8, 2011 Pork Shoulder Roast Braised in Milk with Garlic, Lemon & Fresh Herbs This week, EAT Editor Gary Hynes shares one of his recipes. He writes: “This is an old winter classic from Italy that really shines using ... Read More 123
