FOOD Autumn – Winter 2012
Oxeye Daisy PestoAug 17, 2012 | | Back Issues | Food | Recipes | Sauces
“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”
Pia’s French Onion SoupAug 17, 2012 | | Back Issues | Best Bites | Departments | Food
It’s a cross between poutine and French onion soup!
Wild DumplingsAug 17, 2012 | | Appetizers | Back Issues | Food | Recipes
Always use proper identification when preparing wild foods.
Wild Greens ChowderAug 17, 2012 | | Soups
Eat what you have around you and you’ll feel more grounded.
Duck Confit and Swiss Chard SaladAug 17, 2012 | | Back Issues | Food | Recipes | Salads
Spiced Duck ConfitAug 17, 2012 | | Back Issues | Food | Recipes | Salads
Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.
Caramel Apple ButterAug 17, 2012 | | Recipes
Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.
Mad Maple SconesAug 17, 2012 | | Recipes
Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.
Olive Oil Sabayon SauceAug 17, 2012 | | Recipes
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…
Deluxe Olive Oil ChocolatesAug 17, 2012 | | Back Issues | Desserts | Food | Recipes
Decadent chocolates made with extra virgin olive oil.
Sultry Peach ChutneyAug 17, 2012 | | Back Issues | Food | Recipes | Sauces
We substituted Ontario peaches for the usual mangoes in this spicy chutney.
This little van goes to marketAug 17, 2012 | | Back Issues
One of the biggest challenges facing the local food movement is distribution – or how to best get produce from the fields and farms to area restaurants and home kitchens.