Recipes: Zucchini Bounty means zucchini bread… and more

Bumper crop of zucchinis? Yep, that means zucchinis for breakfast, lunch and tea. Raiding recipe books, looking for things to do with my massive mutant courgettes, I stumbled upon this goodie from Across the Creek Organics, back when the organic potato farmers were pioneering CSA harvest boxes. Across the Creek Organics' Zucchini Bread 3 eggs, … Continue reading Recipes: Zucchini Bounty means zucchini bread… and more

Recipe of the Week: Yogurt and Five-seed Maple Granola

Living with an Ironman-in-training means that we have been going through yogurt like it's going out of fashion! Yogurt in smoothies (pre and post workout) and yogurt with store bought granola for breakfast seemed to be a staple. So, as I was bought a Yogourmet yogurt maker (for cheese-making) this Christmas it was only natural to try my … Continue reading Recipe of the Week: Yogurt and Five-seed Maple Granola

Recipe of the Week: Holiday Leftovers Poutine a la Mile One Eating House

This week in the Pique, local chef Randy Jones from Mile One Eating House shares his "Holiday Leftover Turkey" Poutine recipe. We've posted a copy here, because it looks too darn good not to share. Mile One Eating House's Holiday Leftover Turkey Poutine featuring Pemberton root vegetables Ingredients: 4 Large Pemberton Yukon Gold Potatoes 1 … Continue reading Recipe of the Week: Holiday Leftovers Poutine a la Mile One Eating House