T: Sauteed dandelion greens with eggs are easy to prepare for a brunch, breakfast or casual lunch.  |  Sarah Galvin photo

Early summer vegetables promise kitchen masterpieces

There are a variety of green vegetables in the early garden season besides lettuces. Chives are among the first herbs to arrive. And dandelions, love them or not, are even earlier. Rather than picking dandelion greens from your lawn go into the coulees or bluffs to find more tender leaves. They are surprisingly tasty and […] Read more

The flavour of many different honeys can be enjoyed during a honey tasting.  |  Sarah Galvin photo

Learning about honey can be an enjoyable experience

Back in February, before the pandemic arrived, I invited a small group of friends for an evening of honey tasting. We had eight unique honeys that I collected from local beekeepers, a rancher in Mexico and an imported grocery store honey. Everyone wants the inside track on which is the best honey to buy. The […] Read more

The butter-braised radishes recipe from Mary’s Garden in Surrey, B.C., suggests topping the radishes. I like adding them back to the pan for the last five minutes for added colour and texture.  |  Sarah Galvin photo

Books can inspire commitment to eating local

Food stories are interesting. Karen Anderson’s storytelling in Food Artisans of Alberta draws you into the book and you can hardly wait to turn the page. It feels like an intimate chat with the author. In Jennifer Cockrall-King’s book Artisans of the Okanagan, the unique terroir of each region is front and centre. “Terroir is […] Read more


Marinating is not recommended for a leg of lamb roast because it is a tender cut and marinating may degrade the texture of the meat.  |  Sarah Galvin photo

Leftovers encouraged when cooking leg of lamb

A leg of lamb rubbed with olive oil, finely chopped garlic, rosemary and sea salt is one of my favourite meals. The meat is tender, flavourful and warms the soul. A friend of mine said, “I don’t think we’ve ever had leftover lamb. It’s always eaten the first meal.” But as a guideline for leftovers, […] Read more

Focaccia is an Italian flatbread that is very easy to make. Use the best olive oil you have and don’t skimp.  |  Sarah Galvin photo

Bread for the pandemic as baking gains in popularity

Flour and yeast are hot commodities these days. It’s nice to see that everyone is at home baking. I thought you might like a few recipes to add to your repertoire. I have used these many times and I love them. Cheddar Beer Bread Buns The recipe suggests pale ale but I have used stout […] Read more




A Canada goose is about the same size and shape as a farmed goose. They can be used interchangeably in this recipe.  |  Sarah Galvin photo

Serving goose for Christmas should not be intimidating

Home cooks are often stumped when it comes to cooking goose. But really, it’s just a large duck. Goose lends itself well to any recipe using chicken, duck or turkey. The breast is best cooked medium rare to keep the meat tender. Legs and wings are tougher and benefit from a low and slow cooking […] Read more


Shane Chartrand has spent the past 10 years learning about his history, visiting other First Nations peoples, gathering and sharing knowledge and stories and creating dishes that combine his diverse interests and express his unique personality.  |  Hilary McDonald photo

Indigenous chef gives traditional recipes a modern twist

Search the internet for “indigenous cookbooks” and you will find a handful of books featuring wild game and foraging and books written by non-indigenous authors who use ingredients indigenous to our land. Some feature a single ingredient, such as bison, but few move into today with a modern theme on recipes inspired by generations of […] Read more