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  • Greek Chicken

    Easy to prepare in the slow cooker and since it takes 9-10 hours to cook on low, its a great recipe for when you will be away from home all day.

    Gwen Tiggelaar
  • Honey-Ginger Autumn Stir Fry

    Honey-Ginger Autumn Stir Fry

    I biked over to the local farmer's market today and picked up a bunch of fall/winter produce without a real plan for what to do with it all. This was an original creation and has a lot of different "wintery" flavors blending together.

    Laryn Kragt Bakker
  • Mushroom Pork Loin

    Mushroom Pork Loin

    This recipe actually originated in a grocery store. They were giving out samples and it tasted so good that I took the recipe sheet home with me and later tried it out. Suggested pairing: Bruschetta Fresca. Yum.

    Laryn Kragt Bakker

  • Thai Noodle Salad

    We enjoyed this recipe last night. It's got crunch, lots of sauce and a nice flavour (although Jon and I both said that next time we'd add hot sauce for a little more kick).  Thought I'd pass it on...

    Erika Bakker

  • Fajitas with DIY Seasoning

    We had a container of cheap fajita seasoning from the International market down the street but found out it had MSG in it. Today I was making fajitas and realized we had no seasoning. I found this recipe online and followed it loosely (ie. not really measuring but using these ingredients in roughly these proportions) and it turned out pretty well.

    Laryn Kragt Bakker
  • Potato-Tomato Gratin

    Potato-Tomato Gratin

    I found this recipe in Aug/Sept 98 Canadian Gardening magazine; whenever I am leafing through magazines the recipes always catch my eye.  It seemed like an odd combination to have tomatoes and potatoes together but we find it quite tasty.

    We enjoyed it for supper tonight.

    Gert Bakker

  • David Dawson's Kale and Black Beans on Rice

    "I cooked some black beans last night for a lunch burrito today...and made sure there was enough left over for this. I hadn't flavored the beans while cooking yesterday. After cooling and pouring off all the water, except just barely enough to cover them, I added garlic powder, onion powder, olive oil, balsamic and oregano. Today, after they'd been marinating for a while, they were so delicious that I could have had them over some white rice and called that dinner. Instead..."

    Laryn Kragt Bakker
  • Paneer

    Paneer

    This is tasty added to a vegetable curry.  This recipe came from a cooking class Erica took at our local co-op, taught by Rupa Dash.

    Matt and Erica
  • Chicken Divan

    Chicken Divan

    This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.

    Dawn and Edward Berkelaar

  • Chicken and Almond Casserole

    We had this at the bridal shower I attended in MI.  It was delicious.  Just wanted to pass it along.  I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds).  I have no idea where you would find them.  I'll probably try regular almonds first! (Recipe by:  Char Veenstra)

    Libby Nyland