Subscribe now:
Photo by Neville Palmer
Archive for Category: "Food"
Coconut Cream Pie
Oh my! How fresh and delicious. Recipe submitted by Heartland Cafe, Okotoks. Coconut Cream Pie PDF Download
Perfect Pie Crust
Pick up the next issue of Routes where we will have an awesome Coconut Cream Pie filling to go with this flaky crust. Pie Shell Pie Shell Beverly Pell, Heartland Café, Okotoks Ingredients: 1 1/4 cups all purpose flour 1/4 tsp salt 1 tsp white sugar 1/3 cup of cold shortening 1/4 cup approximately very cold [...]
Curry Orange Infused Ruby Beet and Cardamom Soup
Recipe by Mark Klaudt, chef and owner Route 40 Soup Co., Turner Valley Photo by Neville Palmer Serves 6 Ingredients: 1.8 kg (4 lbs) organic red beets 1 large white onion (softball size), chopped 5 large pieces of celery stalk, leaves removed zest of 1/2 small orange (careful to not include any [...]
Roasted Tomato and Chorizo Stuffed Turnovers
By Mark Klaudt, chef and owner Route 40 Soup Co., Turner Valley Recipe in PDF Roasted Tomato and Chorizo Turnovers Ingredients: 4-5 links of Chorizo sausage (available spicy or mild, made from turkey, bison, or beef) 1 medium red onion 2 cloves garlic, crushed 2 large red tomatoes or 3-4 Roma tomatoes 1 chipotle pepper, [...]
Turkey Chili
Need a warm, family-friendly, hearty homemade meal as the temperatures drop? Try a Turkey Chili This low fat, inexpensive and easy to prepare chili will certainly be a favourite with your kids. Enjoy it with shredded cheese on top and a cheese bun on the side. Recipe Turkey Chili PDF Recipe by Allen Marles Ingredients: [...]
Braised Beef with Root Vegetables
Braised Beef with Root Vegetables If you are lucky enough to have a root vegetable garden, this recipe is a great way to use them and warm up to fall weather. For urbanites, shop the local farmers’ markets or check the selection of local, organic produce available year round at Highwood Natural Foods in High [...]
Sunburnt Lemon Tart
This tangy and light dessert is a favourite and a staple on the menu at The MacKay Place. Adapted from a traditional European recipe, Chef Jennifer Douglas’ version pairs nicely with a Canadian icewine, completing a perfect summer barbecue.
