Breads / Recipes Apr 29, 2011 Stinging Nettle Bread with Parmesan & Preserved Lemon To increase the earthiness of your loaf, substitute up to 10% dark rye flour or 25% whole wheat flour. If you find yourself without a preserved ... Read More Recipes / Vegetarian / Vegan Apr 29, 2011 Spring vegetables in a Court-Bouillon A wonderful melange of fresh spring vegetables prepared simply - in the French ... Read More Recipes / Soup Apr 29, 2011 Spring Asparagus and Sorrel Soup Heidi Noble writes: "This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the ... Read More Recipes / Soup Apr 18, 2011 Halibut Chowder with Lardons This recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knife Heavy bottom pot Wooden spoon Ingredients: ... Read More Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Recipes / Vegetarian / Vegan Apr 29, 2011 Spring vegetables in a Court-Bouillon A wonderful melange of fresh spring vegetables prepared simply - in the French ... Read More Recipes / Soup Apr 29, 2011 Spring Asparagus and Sorrel Soup Heidi Noble writes: "This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the ... Read More Recipes / Soup Apr 18, 2011 Halibut Chowder with Lardons This recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knife Heavy bottom pot Wooden spoon Ingredients: ... Read More Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Recipes / Soup Apr 29, 2011 Spring Asparagus and Sorrel Soup Heidi Noble writes: "This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the ... Read More Recipes / Soup Apr 18, 2011 Halibut Chowder with Lardons This recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knife Heavy bottom pot Wooden spoon Ingredients: ... Read More Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Recipes / Soup Apr 18, 2011 Halibut Chowder with Lardons This recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knife Heavy bottom pot Wooden spoon Ingredients: ... Read More Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... 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 12345678...13
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 12345678...13
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 12345678...13
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 12345678...13
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 12345678...13
