Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes Dec 21, 2011 Tourtière with Flaky Pastry Tourtière Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region ... 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 Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... 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 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 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 123
Recipes Dec 21, 2011 Tourtière with Flaky Pastry Tourtière Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region ... 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 Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... 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 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 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 123
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 Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... 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 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 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 123
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 Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... 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 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 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 123
Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... 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 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 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 123
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 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 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 123
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 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 123
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 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 123
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 123
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 123
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 123
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 123
