FOOD Spring – Summer 2013
Regulators closing the door on local meat
It is significant that the meat recalls of the past decade have rarely involved small plants.
Soulyve Reggae Wraps
Keep Your Soul Alive with fast, fresh, tasty, nutritious meals at Soulyve Caribbean Kitchen.
Spiced Beet Salad
Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).
Kohlrabi Slaw with Sesame Vinaigrette
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.
Pork Tenderloin with Rhubarb Sauce
Although we tend to think of rhubarb as a fruit, it is actually a vegetable.
Raspberry Beet Ice Cream
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
I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.
Hockley Valley Coffee Ice Cream
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.
