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 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... 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 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... 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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
Recipes Apr 8, 2011 Roasted Vegetables with Traditional Duqqa photo credit: foodista.com Duqqa, or dukkah (Doo-ka) is a traditional Egyptian spice blend, using roasted and ground hazelnuts, sesame seeds, ... 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 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... 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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... 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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... 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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
Recipes Apr 8, 2011 Fish Muffins Ingredients 1 large (16 oz) jar of salmon 1 egg 1/2 cup finely crushed crackers 1 ½ cups cheddar cheese, coarsely grated salt and pepper to taste ... 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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
Recipes Apr 8, 2011 Cassis Braised Red Cabbage Chef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded ¼ ... 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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
Recipes Apr 8, 2011 Sea Bluff Spinach, Beet and Barley Salad with Salt Spring Island St. Jo Feta The stars aligned on my salad plate this week. Silky spinach, fresh from Sea Bluff farm, made a bed for pearl barley cooked in homemade chicken ... 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 More 1...678910111213
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 More 1...678910111213
