Garden Pesto
May12

Garden Pesto

This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it with freshly cooked pasta.   Although pesto normally calls for olive oil, we like to keep it all-Canadian by using local sunflower or...

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Black Currant Preserve
Jul13

Black Currant Preserve

Because black currants have their own pectin, this recipe is about as easy as any can get. It will never be thick and jammy but it will be perfect on toast or as a black currant drink when boiling water is added. This recipe is easily multiplied. 2 cups (500 mL) sugar 1 cup (250 mL) water 1 cup (250 mL) black currants. Combine the sugar, water and currants in medium saucepan. Stir and cook, uncovered, over medium heat until the...

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Flossie’s (Amazing) Chow
Aug24

Flossie’s (Amazing) Chow

Seasonality is so important to Canadian home cooking.  We need to preserve the harvest. There are many names for green tomato pickle…Chow[Chow] or Ketchup Vert or Governor’s Sauce. In the Maritimes, it’s a must-serve with salt cod. In Quebec, it goes with tourtière and in Ontario and further west it is assumed that it’s essential with cold roast beef.   Some versions call for whole pickling spice which may be tied in a bag – or not....

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