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Spicy Roasted Vegetable Stew
This delectable fragrant stew can be varied by adding cubes of cooked lamb near the end of cooking. Another idea is to add chunks of raw red snapper to the pot near the end of cooking until the pieces are cooked through. Use vegetable broth ...
Blueberry Grunt
Blueberry Grunt is a Nova Scotia traditional recipe. There is likely to be a grunt recipe in every local cookbook. Ingredients Sauce: 4 cups wild fresh or frozen blueberries 1L 1/2 tsp ground nutmeg 2 mL 1/2 tsp ground cinnamon 2 mL 3/4 cup ...
Blue Cheese Lamb Burger
Lamb Patty 5 lbs Local Organic Ground Lamb ½ cup Rosemary Pesto ¼ cup diced dried apricots Mix together and then form into 6oz patties and grill. Top with slices of your favorite blue cheese and keep on grill until slightly melted. Place on a ...
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A Market Inspired Zucchini Tart
By JENNIFER DANTER “A visit to a farmers market inspires and enlivens in that hands-on way that only a great outdoor market can. All that abundant freshness and energy works its magic. With each vegetable, fruit or food you hold, your brain excites and instantly ...
Cooking with the Chef: Ned Bell: Halibut Cheeks
VANCOUVER Chef Ned Bell has always been a loud proponent of the sustainable seafood movement, so it was no surprise that when he took over the executive chef position at The Four Seasons’ Yew Restaurant in Vancouver, he began to reimagine the menu with a ...
Q&A with Joel Virginillo of The Refinery (+ Video)
VANCOUVER There’s something special about The Refinery. It could be the tasty Italian-influenced bites courtesy of chef Kirk Morrison, the very affordable prices, the talent behind the bar, or maybe its location on downtown Granville Street – an area known for nightclubs and not for ...
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Chilled Blueberry Soup from Bishop’s Restaurant
Chilled Blueberry Soup 
from Cooking at My House (Douglas & McIntyre 1999) John Bishop (Bishop’s Restaurant) Serves 6-8 Ingredients: 3 cups fresh blueberries 3 cups water 1/3 cup sugar or honey ½ cup orange juice 1 1/2 cups carbonated water or soda water 2 tbsp. ...
Peach Gazpacho from Miradoro at Tinhorn Creek
from Jeff Van Geest, Executive Chef at Miradoro at Tinhorn Creek Serves 6-8 Ingredients: 4 pounds organic peaches, washed, (skin left on)—pitted 1 medium red onion, coarsely chopped 4 cloves of garlic, chopped 1 cup, loosely packed fresh mint 3 cups torn day old ...
Cooking with Chef Terry Pichor of Sonora Resort
DISCOVERY ISLANDS Dungeness Crab Ravioli with Summer Ragout If you’ve never explored the Discovery Islands, make a note this summer—and go for the food. Sure, the islands—which include Quadra, Cortes, East and West Redonda, and Sonora—are beautiful, peaceful escapes from city life, with ...
