Depending on the size of tortilla used this dish can be served as wedges on a plate or small sqares of finger bites. Dipping bowls of sour creme and salsa are a must. All Qty are aprox as the size of tortilla will determine what you will need. Try not to make them to thick as they will be too messy to eat as finger food.
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
Quick and easy to make, these burgers are even a hit with kids.
This is the perfect start to the barbecuing season. Salmon is a healthy alternative to hot dogs and steaks that usually take a place on the grill. Filled with omega-3 fatty acids, the salmon is enriched by a flavourful pine-nut and feta spread on top help keep the salmon tender and moist. Dill freshens the richness of the fish, nuts, and feta and the lemon zest and juice liven the mixture to balance out all the flavours. My inspiration comes from living on the West Coast where salmon is bountiful. Living near Granville Island's Public Market in Vancouver, BC, I go there to buy the freshest ingredients to create new and exciting recipes for every season. This dish encorporates Mediterranean influences and unites them with a West Coast flare. I hope you enjoy this dish!
My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.
