Recipes

This haskap red wine dressing is bold, tangy, and just a little unexpected. The deep, jammy richness of haskap berries brings a natural sweetness and vibrant color, balanced by sharp red wine vinegar and a touch of Dijon for depth.

Sweet, sun-ripened apricots and blueberries play against the fresh snap of peas and peppery greens, while crisp radish adds a subtle bite. Creamy feta brings richness and just enough salt to tie everything together, and a scattering of fresh mint lifts the whole dish with a cool, aromatic finish.

These lemon tarragon green beans are a simple side that feels just a little bit elevated. these crisp-tender green beans are tossed in melted butter with fragrant garlic and shallot, then brightened with fresh lemon juice and a generous sprinkle of tarragon. The result is buttery, herbaceous, and lightly citrusy - fresh enough to cut through richer mains, but comforting enough to stand on its own.

This vibrant green sofrito is the heart and soul of so many Puerto Rican dishes. A fresh, punchy blend of herbs, aromatics, and citrus that instantly builds depth and flavor.

Summer means unforgettable days at the lake, exploring BC’s most vibrant trails, and enjoying amazing live music at Roots and Blues, and Wednesdays on the Wharf. Most importantly, it means Shuswap fruit and berries are back in full swing. This recipe is an ode to summer and to the farmers and food producers who make our community so memorable.

"The smell of rosemary, garlic, and citrus drifting through the warm Shuswap air… to me, that’s summer. Summer means unforgettable days at the lake, exploring BC’s most vibrant trails, and enjoying amazing live music at  Roots and Blues  and  Wednesdays on the Wharf . Most importantly, it means Shuswap fruit and berries are back in full swing. For this dish, I prepared a beautiful leg of lamb - full of bright Caribbean summer flavours but served in the classic Sunday roast s

Sweet honey and smoky heat caramelize around the edges of the cauliflower, creating those irresistible charred bits, while the pistachios add crunch and the sofrito brings a fresh, herbaceous lift.

A seasonal dish that leans into the deep, sweet flavour of carrots and uses long-storage vegetables available in the Shuswap.

Warm, comforting, and an ultimate umami bomb. If you like different textures and tastes, this one’s for you. Ingredients 1 can white beans, drained and rinsed 200g chorizo, thinly sliced on the diagonal 1 small sweet onion, finely diced 2 garlic cloves, minced 4 sprigs fresh thyme (or ½ tsp dried thyme) ½–¾ cup chicken stock Zest of 1 lemon Juice of ½ lemon (to taste) ¼–½ cup grated Parmesan or Asiago Fresh parsley, chopped Sourdough bread (thick slices) from Forest & Food F