Lentil & Sweet Potato Calzones
Jul25

Lentil & Sweet Potato Calzones

Accompany these delicious calzones with homemade Chimichurri Sauce or salsa verde made from local grown herbs. 1 cup (250 ml) warm water 2 tsp (10 ml) active dry yeast 3 cups (750 ml) organic flour 1 1/2 tsp (8 ml) salt 3 tbsp (45 ml) cold pressed canola or sunflower oil 3 sweet potatoes, scrubbed clean, roasted at 400°F (200°C)* 2 yellow onions, peeled, sliced, caramelized until brown 2 tbsp (30 ml) local canola oil 8 cloves garlic,...

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John Bil’s Oyster Mignonette
Jan22

John Bil’s Oyster Mignonette

The late John Bil was Canada’s oyster shucking champion in 2006 and one of the most knowledgeable (and modest) seafood experts we’ve seen. “The first 20,000 are the hardest.” he quipped. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally very sensitive. So if there are any chemicals around, they die.” He shucked Malepeque, the branded oyster of Prince Edward Island which he called...

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Mustard Roasted Asparagus with Breadcrumbs and Herbs
Jul06

Mustard Roasted Asparagus with Breadcrumbs and Herbs

Tender asparagus, salty cheese, crisp crumbs, tangy mustard and aromatic herbs make this a stellar side dish or even an appetizer course. Serve alongside grilled chicken or fish. If you have an end of a baguette or any fresh bread that has dried out, break it into a few pieces and pulse it in the food processor until you get very coarse crumbs. Use asparagus with medium width. Preparation Time:15 minutes Cooking Time:15 minutes 1 cup...

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