FOOD Autumn – Winter 2013

Not just because it’s good for you and the planet, but because it tastes great too.

This healthy twist on a classic is my friend Rich Miller’s family recipe.

Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

Crispy, salty, totally addictive snack made from kale.

This classic pizza tastes even better when it’s pulled crisp and sizzling from a wood-fired oven.

Byron Beeler and Anna Hobbs bake a traditional Nova Scotia brown bread.

This is Anna’s version of an old Nova Scotia recipe.

Barb Imrie, who helped start the Palgrave Community Kitchen in 2009, hopes it will go on to become part of a thriving community food hub.

Get your little one off to the best possible start with fresh, organic meals prepared at home.

Amanda and Owen Vulpe have dubbed their backyard vegetable garden ‘the great experiment.’

This is Sara’s adaptation using good things grown in her backyard garden.

Owen’s simple summer meal in a bowl is the ultimate comfort food. The quantities of ingredients are approximate and can be changed according to taste.