Makes 18 small latkesTime: 55 minutes Use a box grater or food processor to shred the potatoes. In a large bowl lined with a double layer of cheesecloth or a clean kitchen towel, toss the potatoes, diced onion and 2 teaspoons of salt. Let the potatoes sit for 10 minutes, then gather the corners of […]
Pemberton Potato Latkes with Chive Crème Fraîche Read More »
Makes 24 cookiesTime: 40 minutes Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small saucepan over low heat, melt the butter. Set aside. In a large bowl, use a spatula to mix oats, sugar, flour and baking powder. Add egg and melted butter and mix well. Using a teaspoon measure,
Havreflarn (Norwegian Lace Cookies) Read More »
Serves 4Time: 3 hours, 20 minutesGluten-free Preheat oven to 425°F. In an oven-proof frying pan or Dutch oven, heat oil over medium-high heat. Sear short ribs on all sides until a nice crust is formed, about 2 minutes. Remove from pan and set aside, but keep pan over the heat. Add onion, carrots, celery and
Serves 4Time: 1 hour, 25 minutesVegan option, gluten-free In a large bowl, toss potatoes, carrots, cauliflower and onion with 1 tablespoon vegetable oil, 2 tablespoons Moroccan seasoning, ½ teaspoon salt and ½ teaspoon pepper. Pat the chicken skin dry with a paper towel to remove moisture and get a crispy skin. Season with remaining ½
Moroccan Chicken or Chickpeas with Mint Yogurt Read More »
Serves 6Time: 50 minutesGluten-free Preheat oven to 400℉. Line a tray with parchment paper. In a large bowl, toss carrots and squash in 1 tablespoon olive oil with ¼ teaspoon salt and ⅛ teaspoon pepper. Spread on lined tray and roast for 20 minutes. Carrots and squash don’t need to be cooked through, just to
Roasted Carrot and Ginger Soup with Coconut Milk Read More »
Serves 4Time: 45 minutesVegan, gluten-free For broth For ramen For broth In a large pot over medium-high heat, add chili oil and sesame oil and sauté garlic, ginger and green onions until fragrant, about 1 minute. Add vegetable stock, coconut milk, miso, peanut butter and tahini; stir until the pastes are dissolved. Stir in tamari,
Makes 36 cookies Time: 1 hour, 15 minutes Sift together all-purpose flour, spelt flour, almond flour, baking soda and salt. Set aside. Use a hand mixer to cream sugar and butter lightly until smooth but not too aerated, about 3 minutes. Continue mixing while slowly adding eggs one at a time. Add the sifted dry
Serves 12 to 15 Time: 1 hour, 45 minutes Preheat oven to 350°F. Line a 9-inch x 13-inch baking pan with parchment paper. Set up a double boiler by placing a heatproof glass bowl over about 2 inches of simmering water in a saucepan. Add chocolate chips, unsalted butter, dark chocolate and nut butter, and
Dark Chocolate Brownie with Nut Butter Read More »
Serves 4 Time: 20 minutes In a cast-iron pan over medium-high heat, stir together butter, maple syrup, soy sauce and garlic until the butter melts, the ingredients are well-blended and the sauce has thickened slightly, about 3 minutes. Heat the grill to medium-hot and place the salmon on it, skin side down. Brush the sauce onto
Alice’s Campfire Salmon Read More »
Serves 1 Set 3 blackberries aside for garnish. Place remaining berries, lime juice and blackberry simple syrup in a cocktail shaker or small dish and muddle together until juices are released. Roll mint leaves between fingers to release their scent. In a cocktail glass, add ice cubes and then pour in the muddled berry mixture.
Blackberry Fizz Mocktail Read More »
Serves 4Time: 50 minutes plus 4 hours to marinate For marinade: For glaze: For marinade: In a large zip-top plastic bag, combine blackberries, olive oil, balsamic vinegar, granulated sugar, granulated garlic, pepper, salt, paprika, rosemary, thyme, onion powder, hot sauce and chicken. Massage it all together so chicken is completely coated in marinade. Refrigerate for
Grilled Blackberry Balsamic Chicken Read More »
Serves 4Time: 30 minutes Garnishes (optional): Place an oven rack in the middle position and preheat oven to 450°F. Melt 2 tablespoons of butter and add to a blender with milk, flour, eggs, 1 tablespoon granulated sugar, vanilla extract and salt. Blend until smooth, about 1 minute, then set aside while preparing the pan. Place
Blackberry Dutch Baby Read More »
Serves 10 to 12Time: 30 minutes plus 4 hours to chill. Can be prepared 1 day in advance. For base and blackberries: For topping: For base and blackberries: In a 9-inch-by-13-inch glass baking dish, arrange lady fingers on the bottom (2 rows of 6 biscuits) and up the sides (3 along each side and 2
Blackberry Tiramisu Read More »
Makes approximately 64 crackers Heat oven to 350°F and use pan spray to grease four 6-inch-by-3-inch mini loaf pans. In a small bowl, stir together buttermilk and honey; set aside. In a large bowl, whisk together flour, rye flour, oat bran, brown sugar, nutritional yeast, baking soda and salt. Mix in walnuts, apricots, all three
Rosemary Rye Crackers
Whipped Feta Spread
Hot Honey Read More »
Rhubarb brings local notes to a classic cocktail
Stalking Spring’s Sweetness Read More »
Subscribe to the Edible Sea to Sky newsletter for updates on local food issues, events, seasonal recipes, and special issue sneak peeks.
We respect your privacy.
Edible SEA TO SKY acknowledges that we work, play, eat and grow on the unceded territories of the Sḵwx̱wú7mesh Úxwumixw (Squamish Nation), the St’át’imc Nation and the Líl’wat Nation. We are grateful for their stewardship of the land on which the culinary practices we celebrate take place.
Copyright © 2024 Edible Sea To Sky. All rights reserved. Reproduction in whole or in part without permission is prohibited.
Member of Edible Communities
