Food Pairings Jan 22, 2014 WHAT TO DRINK WITH THAT : Gourmet Vegetarian I ask local wine experts how they would approach pairing dishes and flavours. To welcome in the new year, healthfully, I looked to two of ... Read More How to Cook Oct 26, 2011 Taking Stock of the Basics, Part 2: Vegetable Stock A vegetable-only dinner can be a tough sell to many carnivores. I know – I live with one of the most steadfast meat eaters the world has ever seen ... 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 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 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 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 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 123
How to Cook Oct 26, 2011 Taking Stock of the Basics, Part 2: Vegetable Stock A vegetable-only dinner can be a tough sell to many carnivores. I know – I live with one of the most steadfast meat eaters the world has ever seen ... 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 123
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 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 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 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 123
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 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 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 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 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 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 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 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 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 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 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 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 123
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 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 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 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 123
