Recipes

  • homemade cocktail cherries

Homemade Cocktail Cherries

By |November 1st, 2020|0 Comments

Preserving season runs all year long, but summer and autumn are when canning enthusiasts really ramp up production. Fresh produce is readily available, lower in price, and best of all; at its prime. Chances [...]

  • pickled carrots

Pickled Carrots

By |October 30th, 2020|0 Comments

Preserving season runs all year long, but summer and autumn are when canning enthusiasts really ramp up production. Fresh produce is readily available, lower in price, and best of all; at its prime. Chances [...]

  • Hy's Old Fashioned

Hy’s Old Fashioned

By |October 19th, 2020|0 Comments

An Old Fashioned Cocktail is a sophisticated blend of bourbon, bitters, sugar and sometimes a splash of soda or water finished with an orange peel. Recipe and photo by Tanya Schaap [...]

  • pineapple upside-down cake

Pineapple Upside-Down Cake

By |October 17th, 2020|0 Comments

Pineapple Upside-Down Cake is a classic retro cake that is rich, buttery and features caramelized pineapples. Serve with a scoop of ice cream or whipped cream.   Pineapple Upside-Down Cake [...]

  • hys little gem wedge salad

Hy’s Little Gem Wedge Salad

By |October 16th, 2020|1 Comment

Little Gem lettuce is a small lettuce that is a cross between romaine and butter lettuce offering both a crisp and sweet bite. It pairs nicely with the blue cheese, cooked bacon and buttermilk [...]

  • bison stuffed turkey thigh

Bison Stuffed Turkey Thigh

By |September 28th, 2020|0 Comments

Start the conversation around the holiday table by talking about using local products to create something delicious. Chef Liana Robberecht uses Canadian Noble Bison to make this Bison Stuffed Turkey Thigh perfectly balanced with [...]

  • all about plums

Plums and pluots and apriums, oh my!

By |September 22nd, 2020|0 Comments

By Ellen Kelly Plums, as well as pluots and apriums, are part of the same stone fruit family as almonds, cherries, peaches and apricots. Botanically they are called drupes; simply put, fleshy fruit surrounding [...]

  • Yakimeshi

Yakimeshi

By |September 21st, 2020|0 Comments

Yakimeshi's literal translation is: Yaki, to cook +fry +grill; Meshi, rice. In Japanese it is also called by the more common name ‘Chahan’. Chahan is the Japanese pronunciation for ‘Choafan’, the Chinese word for [...]

  • tomato galette

Tomato Galette

By |September 16th, 2020|2 Comments

Photos and story by Julie Van Rosendaal Harvest season is pie season, with so much produce at its peak at the same time, affordable and abundant, begging to be piled into pastry. And while [...]

  • wild boar carbonara

Wild Boar Carbonara

By |August 24th, 2020|2 Comments

Liven up this classic pasta dish with the addition of bacon made from wild boar. Serve it for dinner and have the leftovers for breakfast. Wild boar bacon is available at specialty meat shops, [...]

  • Steak al carbon

Steak Al Carbon

By |August 15th, 2020|2 Comments

Al carbon is a Spanish phrase meaning to cook over coals although you can also cook in a cast iron or grill pan on the stove and achieve a similar affect. Marinating the beef [...]

  • eggplant

Eggplant

By |July 19th, 2020|0 Comments

By Ellen Kelly The eggplant, or aubergine, was once thought to be poisonous. This striking fruit (more specifically, and botanically, a berry) was initially greeted with much apprehension. I guess [...]

  • Cauliflower Hummus

Roasted Cauliflower Hummus

By |July 15th, 2020|0 Comments

Roasted cauliflower hummus is the perfect blend of sophisticated taste and guilt-free snackage. Substituting roasted cauliflower for the traditional chickpeas makes it a low-carb option and adds a depth of [...]