Courtesy of Chef Rod Butters Serves 4 Ingredients: 2 lbs fresh asparagus *lightly blanched and chopped. Reserve the tips for garnish1.5 cup fresh spinach leavessea saltpepper¼ lb (1 stick) butter1 medium onion-small dice2 stalks celery-small dice1 small leek-sliced6 … [Read more...] about Recipe: Spring Asparagus Soup
On the Cover
Robert and Bernice Louie were gracious enough to let us shoot this cover at their Tee Pee at Indigenous Winery in West Kelowna. Our photographer, Faith Peters, was thrilled with how everything turned out. The weather was perfect, and Robert and Bernice were so photogenic, it was … [Read more...] about On the Cover
Recipe: Spring Pea Soup
Courtesy of Chef Rod Butters at RauDZ Regional Table, from The Okanagan Table: The Art of Everyday Home Cooking Serves 4 to 6 Ingredients ½ cup (1 stick) unsalted butter1 medium onion, finely chopped 2 stalks celery, finely chopped ½ cup sliced leeks 6 button mushrooms, … [Read more...] about Recipe: Spring Pea Soup
Recipe: Haida Gwaii Halibut and Asparagus
Courtesy of Chef Rod Butters at RauDZ Regional Table, from The Okanagan Table: The Art of Everyday Home Cooking Serves 2 Ingredients 1 lb asparagus, tough stalk ends removed 4 Tbsp unsalted butter 1 (12-oz) skinless halibut fillet, cut in half Sea salt and coarsely … [Read more...] about Recipe: Haida Gwaii Halibut and Asparagus
Recipe: Yeye’s Baked Bannock
Courtesy of Kekuli Cafe Ingredients 3 cups all-purpose flour1 cup multi-grain flour3/4 cup organic cane sugar3 Tbsp baking powder1 tsp salt3 ½ cups waterOil Directions 1. Thoroughly mix all dry ingredients together. Make a well in the centre. Slowly add approximately … [Read more...] about Recipe: Yeye’s Baked Bannock