Appetizers

This sweet and spicy pepper jelly is a perfect accompaniment to a cheese and charcuterie platter.

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

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

Oven roasted honey garlic chicken wings make a great appetizer or main – serve with carrot and celery sticks or a salad.

Crispy, salty, totally addictive snack made from kale.

Always use proper identification when preparing wild foods.

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

There’s just no comparison in taste! If you’re a foodie, you must move towards heirloom tomatoes. You’ll get completely spoiled once you move to the heritage tomato camp.

Honour this “first taste of spring” by making a delicious asparagus hotdog.