A banana split with homemade sauces is a delicious treat on a hot summer day.  |  Sarah Galvin photo

Jazz up summer with an ice cream sundae party

Summertime, or any time, is ice cream time. My father’s favourite treat was a banana split from the soft ice cream palace in town. Any sundae would do, but a banana split was nirvana. I don’t often indulge at home but why shouldn’t I? The toppings are so easy to make and taste so much […] Read more

Fresh corn is a farmers market staple.  |  Sarah Galvin photo

Corn: a nutritious and delicious garden delight

Many of us eat corn for its fresh, bright flavour and sweet juices. It’s also a convenient and fun finger food to eat at picnics and family barbecues. But corn also contains many essential nutrients. It is an excellent source of antioxidants; it contains folate, helpful in fighting heart disease; it is high in thiamine, […] Read more

This peach Melba frosé is refreshing and low alcohol with no added sugar.  |  Sarah Galvin photo

Talk to your fruit seller when looking for the right peach

The tree fruit industry in British Columbia has about 400 commercial growers who farm about 15,000 acres of apples, pears, cherries, peaches, nectarines, apricots and plums. The peach is a member of the rose family. It is a cousin of apricots, cherries, plums and almonds. Choose peaches by smelling them. They should have a delicate […] Read more


This blueberry grunt is so simple that you think it can’t possibly be that tasty, but it is. |  Sarah Galvin photo

Crisps, crumbles, cobblers and grunts: baking with fruit

Fresh berry and fruit desserts are a favourite in every corner of our country. It is interesting that many of our regional baked berry dishes are not so different from one end of the country to the other. The name changes, but they are essentially the same. Whether you call it a crisp or a […] Read more

Creamy garlic chicken spanakopita in a skillet is a simple one dish meal.  |  Sarah Galvin photo

Cook with spinach, but understand your nutritional needs

Spinach is rich in riboflavin (vitamin B2), vitamin B6, folate, vitamins C & K, magnesium, manganese and iron. It is also rich in beta carotenoids, necessary for healthy eyes and important in the prevention of macular degeneration. Is spinach healthier cooked or raw? That really depends on which nutrient and how long the cooking time […] Read more


Salmon cakes and smoked salmon carbonara are reminders of British Columbia’s historic salmon industry.  |  Sarah Galvin photo

Historic cannery tells the story of salmon

Celebrate Canada Day by visiting one of our 171 National Historic Sites. Several are dedicated to telling the history of food in our country. I recently visited the Gulf of Georgia Cannery Historical Site. It is situated in Steveston Village in Richmond, B.C. The production and trade of salmon in those early days was complex. […] Read more

Shrimp Caesar with Grilled Lemon. Spot prawns came into season but any type of shrimp or prawn can be used in this salad.  |  Sarah Galvin photo

Fish and wine make for a great summer road trip

As a kid growing up on the prairies, the great Canadian road trip often took us to the Okanagan Valley. At some time between seeding and harvest we would forge out for a little vacation. Not much has changed for me. I still love that drive from the Prairies to the orchards. There isn’t a […] Read more

Nothing says barbecue season like smoky baked beans, loaded baked potato salad and garlic bread, tomato salad and green onion and asparagus salad.  |  Sarah Galvin photo

Tasty recipes make it easy to prepare for barbecue season

For many parts of the Prairies, the May long weekend signals the official beginning of summer and barbecue season. Even if you have used your barbecue all winter, it is good to check it over and be sure it is in good condition for the season ahead. Food safety can take on added significant during […] Read more


Preparing gizzards using the confit method for this chicken gizzard and fiddlehead salad renders them very tender.  |  Sarah Galvin photo

Here’s how to use the entire animal from nose to tail

A farmer cannot raise only pork tenderloins or hams. The idea of using the whole animal honours the animal by not wasting anything. This concept is nothing new in traditional aboriginal cooking. Not a bit of the moose goes to waste, not even the nose. Marm Bailey in Annapolis Royal was making Moose Muffle Soup […] Read more

This French onion soup turned out very nice in the Instant Pot. |  Sarah Galvin photo

Taking the Instant Pot out for a road test

I’m late to the instant pot craze. In fact, I actively resist it. But with an almost cult-like following of 1.3 million people on the Facebook Instant Pot Community page, I have to give it a try. The Instant Pot, which was invented by a Canadian, is a combination of a slow cooker and an […] Read more