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The onion index

May 17, 2013 | In The Hills

Onions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.

Regulators closing the door on local meat

May 17, 2013 | In The Hills

It is significant that the meat recalls of the past decade have rarely involved small plants.

Soulyve Reggae Wraps

May 17, 2013 | In The Hills | Best Bites | Departments | Food | FOOD Spring – Summer 2013

Keep Your Soul Alive with fast, fresh, tasty, nutritious meals at Soulyve Caribbean Kitchen.

Spiced Beet Salad

May 16, 2013 | In The Hills | Food | FOOD Spring – Summer 2013 | Recipes | Salads

Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).

Kohlrabi Slaw with Sesame Vinaigrette

May 16, 2013 | In The Hills | Recipes

After chewing on a few pieces, and contemplating its personality, I thought it would match well with raw carrot which is sweeter but also more fibrous.

Rhubarb Compote

May 16, 2013 | In The Hills | Desserts | Food | FOOD Spring – Summer 2013 | Jams and Preserves | Recipes

Yummy with pancakes, waffles, crepes, smoothies – you name it!

Pork Tenderloin with Rhubarb Sauce

May 16, 2013 | In The Hills | Food | FOOD Spring – Summer 2013 | Main Dishes | Recipes

Although we tend to think of rhubarb as a fruit, it is actually a vegetable.

Raspberry Beet Ice Cream

May 16, 2013 | In The Hills | Desserts | Food | FOOD Spring – Summer 2013 | Recipes

Adam Ryan, executive chef at One99 in Orangeville, regularly makes ice creams for the restaurant menu. He starts with his basic recipe, which uses local honey, and then adds local ingredients and flavours.

Boston Lemon Cream Doughnuts

May 16, 2013 | In The Hills | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.