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Recipes

Wild Dumplings

Aug 17, 2012 | In The Hills | Appetizers | Back Issues | Food | FOOD Autumn - Winter 2012

Always use proper identification when preparing wild foods.

Wild Greens Chowder

Wild Greens Chowder

Aug 17, 2012 | In The Hills | Soups

Eat what you have around you and you’ll feel more grounded.

Duck Confit

Spiced Duck Confit

Aug 17, 2012 | In The Hills | Back Issues | Food | FOOD Autumn - Winter 2012 | Salads

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Caramel Apple Butter

Aug 17, 2012 | In The Hills

Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.

Mad Maple Scones

Aug 17, 2012 | In The Hills

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

Olive Oil Sabayon Sauce

Aug 17, 2012 | In The Hills

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a sauce for seafood or beef.

Deluxe Olive Oil Chocolates

Aug 17, 2012 | In The Hills | Back Issues | Desserts | Food | FOOD Autumn - Winter 2012

Decadent chocolates made with extra virgin olive oil.

Sultry Peach Chutney

Aug 17, 2012 | In The Hills | Back Issues | Food | FOOD Autumn - Winter 2012 | Sauces

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

Brownies with Buttered Rum Caramel

Aug 15, 2012 | Cathy Bray | Blogs | Desserts | Food | Hungry Hollow

My grandmother’s brownie recipe, plus a whole brick of cream cheese, topped with caramel and coated in chocolate!!

Take A Bite Out Of Climate Change Action: Make Crepes!

Jul 20, 2012 | In The Hills | Blogs | Desserts | Eat Local Caledon | Food

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

mustard pretzel bites

Yellow Mustard Pretzel Bites

Jun 20, 2012 | In The Hills | Appetizers | Blogs | Food | From Scratch Catering

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

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