Recipes

1. Put cucumbers, tomatoes, peppers, and cabbage through food processor. Add pickling salt and let stand overnight (3 hours). Drain well and add sugar, vinegar, and celery seed.
2. Boil for 1/2 hour (or proper texture, perhaps longer). Mix flour and tumeric in and boil for 10 minutes longer.
3. Bottle and seal.

1. Preheat oven to 400 F. Line baking sheet with parchment paper. Place halved tomatoes and garlic on, drizzle with oil. Season with salt and pepper, and roast for 40-45 minutes.
2. Carmelize onions in olive oil
3. Place roasted tomatoes in pot, use immersion blender and blend until smooth. Add onions and basil and blend again.
4. Place pot over medium heat. Add oregano, broth, salt and pepper, and any additional add-ins. Simmer for 10 minutes and serve.

1. Mix garlic, basil, oregano, and pepper in a small bowl. Rub all over pork tenderloin. Wrap bacon around tenderloin.
2. Place in oven at 375 F for 1 hour. Wrap in foil and let rest for 10-15 minutes before serving.

1. In a small bowl, combine all ingredients. Mix well, breaking up any clumps.
2. Let sauce sit for 30 minutes (at least) for flavours to blend.

1. In a medium bowl, mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.
2. Stir in cayenne. Chill for 1 hour for best flavour.

Adjust lime juice, garlic, and/or cayenne pepper to get flavour preference

1. In medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and spinach.
2. Chill for 6 hours or overnight.
3. Make bowl in 1 loaf of sourdough bread for serving. Tear or cut other loaf and centrepiece for dipping.

1. In a lrage mixing bowl, whisk eggs, milk, water, and salt together. Gradually whisk in flour using sifter. Add melted butter and whisk.
2. Lightly oil frying pan over medium heat. Pour approx. 1/4 cup of batter on pan, tilting wih a circular motion to coat surface evenly.
3. Cook crepe until bottom is light brown. Loosen wih spatula and flip. Cook until other side is done. Serve hot.

1. In a small bowl combine cinnamon, nutmeg, and sugar. Set aside.
2. Whisk together eggs, milk, and vanilla. Add cinnamon mixture. Pour into a shallow container.
3. Dip bread in egg mixture and fry on non-stick griddle. Flip to cook other side. Serve.

1. Preheat oven to 350 F. Grease 5-inch cast iron skillet.
2. Combine butter and sugars. Add egg yolk and vanilla. In another small bowl combine flour, salt, baking soda, and cream of tartar.
3. Add dry ingredients to butter mixture and combine until fully incorporated. Stir in chocolate chips. Press dough into skillet and bake for 12-14 minutes.

Makes 14-16 cupcakes.

1. Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
2. In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
3. Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
4. Remove from oven and allow a couple minutes to cool before transferring to wire rack.