FOOD Spring – Summer 2013
Regulators closing the door on local meat
May 17, 2013 | | Back IssuesIt is significant that the meat recalls of the past decade have rarely involved small plants.
Soulyve Reggae Wraps
May 17, 2013 | | Back Issues | Best Bites | Departments | FoodKeep Your Soul Alive with fast, fresh, tasty, nutritious meals at Soulyve Caribbean Kitchen.
Spiced Beet Salad
May 16, 2013 | | Back Issues | Food | Recipes | SaladsAdapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).
Kohlrabi Slaw with Sesame Vinaigrette
May 16, 2013 | | RecipesAfter 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 | | Back Issues | Desserts | Food | Jams and Preserves | RecipesYummy with pancakes, waffles, crepes, smoothies – you name it!
Pork Tenderloin with Rhubarb Sauce
May 16, 2013 | | Back Issues | Food | Main Dishes | RecipesAlthough we tend to think of rhubarb as a fruit, it is actually a vegetable.
Raspberry Beet Ice Cream
May 16, 2013 | | Back Issues | Desserts | Food | RecipesAdam 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.
Lemon Glaze
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | RecipesLemon Cream
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | RecipesBoston Lemon Cream Doughnuts
May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | In Every Issue | RecipesI started making doughnuts when I had a summer job at an Italian bakery in Mississauga.
Hockley Valley Coffee Ice Cream
May 16, 2013 | | Back Issues | Desserts | Food | RecipesAdam 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.