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by Chef Dixie-May Kunicky Directions Berry salad: Combine all ingredients together in a bowl and place in the fridge so all the flavours can come together. Let stand for at least 1 hour. Meringue: Preheat oven to 350 °F. Place chocolate in a microwave safe bowl and microwave for 30 second increments stirring after each segment till partially melted then set aside. Beat the egg whites, vanilla and salt together till soft peaks form. Gradually add sugar and beat till the peaks become stiff and shiny. Gradually fold in chocolate and chilli flakes until combined. On a baking sheet lined…

In a pretty 1.25 litre pitcher full of ice add: • 2 oz. Gin (preferably Doctor’s Orders;) • 4 oz. Naramaro • 2 oz simple syrup or honey syrup • 3 oz freshly squeezed lemon juice • Sliced cucumbers (around 8-10 slices) • Sliced fresh or frozen strawberries Mix well and top with soda. Enjoy! Serves 2-4 of your favourite people

Local chef Dixie-May Kunicky shares this lovely recipe celebrating BC halibut season. She suggests pairing it with Langley based winery Domaine de Chaberton’s 2014 Valley Chardonnay. Dixie says the wine boasts “lots of peach and pear, a good balance in acid and it was only $14!” Cheers! Ingredients: Fish Marinade: 4 portions fresh halibut (sourced from your local fish monger) 4 slices fresh lemon Juice of half a fresh lemon 1/3 cup dry white BC wine Drizzle of olive oil ½ tsp of salt ½ tsp pepper 1 Tbsp canola oil Salsa Fresca: 3 Roma tomatoes, diced 1 shallot, finely…

Every cook should know how to create a frittata. Much lighter than a pastry-lined quiche, they are also much easier and much faster to whip up in a pinch. Super flexible with ingredients, frittatas make for a fabulous catchall for leftovers in the fridge. Vary the cheese, herbs, meats or seafood and veggies, and serve for breakfast, brunch, lunch or dinner – only rule that must be followed in my book is to use a cast iron pan. Cold frittatas are also wonderful to pack for your winery picnic.   Ingredients: 8 farm fresh eggs ½ cup milk salt &…

This delicious recipe was created by Naramata blogger and Food & Wine Trails writer Elaine Davidson. It was inspired after a taste of the brand new line of artisan chocolate being created at Okanagan College’s Pastry and Culinary Arts Program! Want a taste? It is for sale in the cafeteria campus in Kelowna. Follow Elaine and her delicious musings on naramata-blend.com. Oh, and make these cookies! Ingredients: 1 3/4 cups all-purpose flour 1 1/4 cups unsweetened Dutch-process cocoa powder 2 tsp baking soda 1/4 tsp salt 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 1 1/4 cups granulated…

Chef James Holmes, Craft Corner Kitchen Penticton, craftcornerkitchen.com Poke (pronounced Poh-key) is a raw fish dish that is so popular it is like the hamburger of Hawaii. It is super versatile, healthy and is on a serious food trend right now.  Thanks to Chef Holmes for sharing this recipe to try at home. Serves 4 people Whisk sauce ingredients together, making sure it’s all incorporated well. Add the tuna and mix for a few minutes. To serve: Divide tuna evenly onto four plates (save remaining sauce). Divide kale or Brussels sprouts, onion and watermelon onto plates. Top with lemon zest,…

Recipe by: Chef Alex Lavroff, Duffers Restaurant & Lounge Crab Salad Ingredients • 8oz Dungeness crab meat • 1 Yukon Gold potato • 1 jalapeno • 1 red pepper • 1 shallot • 1 clove garlic • 1 inch of ginger • 1 lemon and 1 lime • 2/3 cup mayonnaise • salt and pepper • 1 bunch fresh cilantro • 1 bunch fresh parsley • 1 bunch fresh dill You will also need: flour, egg, panko bread crumbs _____ Fennel and Apple Slaw • 1 bulb fennel • 1 Granny Smith apple ——- Crab Salad Method: Cook potato in…

A perfect cocktail to take you from summer into fall, Legend’s new Defender Island Smoked Rosemary Gin is gone to be legendary!   Legend fresh sour mix • 1 part freshly squeezed orange juice • 2 parts freshly squeezed lemon juice • 2 parts freshly squeezed limes juice • 1 part lemon infused simple syrup Mix together, refrigerate and use often! Can be stored in the fridge for up to 2 weeks.   Method In a vintage rocks glass filled with ice add… 1 oz Defender Island Smoked Rosemary Gin, 2 oz fresh sour mix. Garnish with a sour cherry skewer and fresh rosemary.

Grilled Zucchini Stack This is a beautiful starter to any meal or makes for a nice veggie lunch main served with mixed greens.   Ingredients • 1 large zucchini • 1 medium eggplant (optional) • 1 large heirloom tomato • 1 large buffalo mozzarella ball or 2 or more bocconcini balls • basil, torn or chopped • salt and pepper • extra virgin olive oil • Balsamic vinegar (optional)   Method Slice into ¼ – ½ inch rounds the largest zucchini you can find. Do the same with eggplant (eggplant is optional). Brush with olive oil and season with salt and…

Zucchini is a favorite in the veggie world because of its lovely mild flavour and great flexibility. These are two ways that I love to use zucchini in the late summer and fall. Don’t forget to dig out your family favorite zucchini loaf recipe too.   Zucchini Fritters Ingredients • 3 cups zucchini, coarsely grated • ¼ cup flat leaf parsley, chopped • ¼ cup mint, chopped • ½ cup sweet onion, small dice • ½ cup flour • 3 eggs, beaten • ½ cup goat cheese feta • salt & pepper • oil of your choice to fry Sumac Yogurt…