Farm Eggs Island Style with Cherry Tomatoes and Roasted Asparagus This is our Island version of huevos rancheros which translates literally to ranch eggs. It is my husband’s preferred way to use the gloriously fresh eggs we’re lucky enough to get from our chickens. I love to add whatever is fresh from the fields, but … Continued
Given the many nights of my youth spent sitting in a small-town doughnut shop, I knew that the cruller had to be in this cookbook. I’m happy to say that this, perhaps the most sophisticated doughnut of the bunch, tastes way better than those you can get at your local drive-through. After successive successful test … Continued
Ginger bug can be used to create all sorts of different probiotic soda pops. While they’ll always have a hint of ginger in the flavour, they won’t necessarily have the spice of ginger beer. Find Emillie’s recipe for Ginger Bug Starter here. Ginger bug sodas can be flavoured with anything you want: different types of … Continued
Ginger bug is the basis of my favourite probiotic soda pop. Unlike kombucha, jun, and water kefir, it doesn’t require much maintenance and feeding. A well-established starter will last for a month in the fridge without feeding. Mostly, I love ginger bug because I can catch it and keep it alive for the summer months. … Continued
Adding a forkful of fermented vegetables to soups or stews is a delicious way to add flavour and zest. In this soup, the sauerkraut provides a tart and salty contrast to the rich tomato broth. Served with a slice of sourdough bread, this soup becomes a simple and satisfying meal. This quick, one-pot meal makes … Continued
This is a basic fermented vegetable recipe that could be used for absolutely any vegetables that you want to ferment. It’s based on the basic 2.2% brine. Stashed in a cool, dark location, a properly prepared jar of fermented vegetables will last for several months, even up to a year. I chose to feature carrots … Continued
Spicy Green Bean Pickles This is a classic cocktail pickle with a fermentation twist! I like to make these in pint (500 mL) jars so the beans line up neatly. Tied with a bit of twine, a jar of these pickled beans make a perfect gift. Using cultured apple cider vinegar to ferment vegetables results … Continued
Saskatoon berry pie is the quintessential Prairie pie, and it’s a mainstay on the Gallery Cafe’s dessert menu. Sarah sources Saskatoons from Prairie Berries in Keeler for this recipe, which has been adapted over time by cafe staff and generations of women in the Moore family. Yvette even has a painting titled Saskatoon Pie – … Continued
If crawling out of bed in the morning and going to work is absolutely necessary (why, oh why?), then at least treat yourself to a breakfast shake that will make both your taste buds and tummy happy. This is it. If you don’t have tahini (sesame paste), almond or cashew butters are good substitutions. Dairy-free, … Continued
Borscht is one of those soups that you probably think you make the best. Or your mom does. Or your grandma. And I’m not going to fight you on that. There are as many borscht variations as there are beets growing in Dixon’s garden! Me? I like my borscht heavy on the beets and dill. … Continued
Mabel Hill’s North SK Spruce Cocktail This cocktail tastes like an evergreen forest in a glass, with a sharp, earthy flavour and subtle notes of citrus from the spruce tips. A bright green colour, spruce tips are the new shoots of a tree, and Mabel Hill sources them directly from their farmyard for this cocktail. … Continued
Cauliflower and cheese sauce is a classic combo. I’ve gussied it up a little here by roasting a whole head of the creamy white vegetable slathered in the afore-mentioned cheese sauce. It becomes a bit of a spectacle, especially when presented to a table of guests. They will ooh and ahh at all of its … Continued