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Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016 | Tralee Pearce

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016 | Tralee Pearce

Garnish for the Chorizo and Charred Asparagus Tacos.

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

“I feel when you do dishes people know, you really have to do them well,” says chef Jeffrey VandenHoek, shown here with his wife Kelsey, who was also a cook at Mono Cliffs until recently. Photo by Pete Paterson.

Cooking with Jeffrey Vandenhoek: Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce

“I feel when you do dishes people know, you really have to do them well.”

Mono Cliffs Inn’s Beer-Braised Lamb Shanks, cooking with Jeffrey Vandenhoek. Photo by Pete Paterson.

Mono Cliffs Inn’s Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.

“If you’re going to be a small-scale farmer these days,” says Rebecca Landman, “you have to diversify.” Photo by Pete Paterson.

Cooking with Rebecca Landman: Spicy Roast Pork

Sep 11, 2015 | Cecily Ross

Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.

Slow roasted loin of pork, servee with a robust kale and apple salad and house-made tomato salsa. Photo by Pete Paterson.

Spicy Roast Pork

Sep 11, 2015 | Cecily Ross

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

This salad is even better if prepared and tossed with dressing a few hours or even a full day before serving. Photo by Pete Paterson.

Apple and Kale Salad

Sep 11, 2015 | Cecily Ross

This apple and kale salad is perfect for potlucks because it travels so well.

The Globe Restaurant’s co-owner and chef Beth Hunt: “There’s never a day I don’t wake up and think this is exactly what I want to be doing.” Photo by Pete Paterson.

Cooking with Beth Hunt: Raspberry Pie

Jun 16, 2015 | Cecily Ross

There’s never a day I don’t wake up and think this is exactly what I want to be doing.

The Globe’s Raspberry Pie

The Globe’s Raspberry Pie

Jun 16, 2015 | Cecily Ross

A showcase dessert for whatever fresh Ontario fruit is at its peak (strawberries, blueberries, peaches and, of course, raspberries), the pie appears on The Globe’s menu all summer long.

The Globe’s Raspberry Pie

Pastry

Jun 16, 2015 | Cecily Ross

The pastry shell is baked first and allowed to cool, then filled with fresh fruit.

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