Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Vancouver, BC, CA

Recent Reviews

Re:Quinoa and Avocado Salad with Dried Fruit, Toasted Almonds, and Lemon-Cumin Vinaigrette

Excellent!Thanks to user comments, I doubled the vinaigrette, which was needed,Pretty sure I overcooked the quinoa a bit....I will reduce the water ratio next time.

Posted: 01:17 am on January 22nd 2014

Re:Spicy Maple Walnuts

These were SO yummy! I used pecan halves instead of walnuts (only small walnut pieces available in my store) - thanks lobsterwoman for suggesting pecans! I also increased the ginger slices and tabasco (thanks cejh), for a bit more heat. These would make an amazing hostess gift.

Posted: 11:45 pm on November 27th 2011

Re:Beef & Black Bean Chili with Chipotle & Avocado

I made this today for our Grey Cup party (Canadian Football League equivalent of the Super Bowl).Delicious!My only modification was ground bison, not beef.The acidity of the cilantro and the avocado/lime/onion "salsa" as garnish was perfect....I will SO be making this again!

Posted: 11:24 pm on November 27th 2011

Re:Turkey Soup with Dill, Parsley, and Chive Dumplings

Before trying this recipe, I had never simmered a turkey/chicken carcass for more than 2 hours. Consider me a convert! I was AMAZED at the depth of flavour that resulted from those extra hours in the pot. And yes, the dumplings were fantastic (I was able to use all fresh herbs). I had to force myself to be patient and allow them to fluff up properly. 100% will make this again!

Posted: 05:30 am on November 9th 2010

Re:Roasted Brussels Sprouts with Wild Mushrooms and Cream

This recipe is fantastic!I made it for a Thanksgiving dinner we hosted (in Canada, Thanksgiving is the 2nd Monday in October) and was asked to make it for a 2nd dinner later that month. One diner stated that he had never eaten more brussels sprouts in his life! The colour of the fresh chanterelles was a perfect foil for the deep green of the sprouts that resulted from roasting.A rich, luxurious side dish.

Posted: 05:05 am on November 9th 2010