In The Hills

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a…

Decadent chocolates made with extra virgin olive oil.

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

Eat local at Pia’s and Tomato-Corn Salsa Canning Bee

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

Cook Like A Local Chef, Freezing Rhubarb and upcoming Eat Local Dinner at Belfountain Inn with Chef Thortin MacDonald.

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

Must Do! A highly selective guide to the picks of the season.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.

Letters published in the Summer 2012 edition of In The Hills magazine.

This salad has spark, colour and enough weirdness to arouse the curiosity of a co-worker: radishes and black olives?

Learn canning, eat local at Ray’s Bistro Bakery, visit the Caledon market on Saturday.

I am happy to report the fiddlehead quiche was a complete success! Based on the theory of “time before total disappearance” that exists in my house, it scored a 10 (minutes).

Adapted by Nicola Ross from the Rustic White Bread recipe in High Plains: The Joy of Alberta Cuisine, by Cinda Chavich (Fifth House, 2oo1)

“I use only the freshest ingredients,” says Léna Valiquette. Léna’s shop has been described as “a little stop at Nirvana in Paradise.”