This light and deliciously juicy Pinot Noir was the perfect pairing for the mix of flavours in this dish. Fresh from the market Zucchini, fresh and flavourful garden tomatoes, toasted parmesan cheese.
Just in time for summer, the one-stop-smashburger-kit-shop Burgerland Smash Up is adding the award-winning, 100-per-cent plant-based Impossible™ Burger and vegan/vegetarian ingredient alternatives to its ever-growing lineup of iconic Smashburger recipes.
Cause We Care Foundation and Legends Haul are proud to announce their latest collaboration just in time for Mother’s Day.
Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.
Vancouver plant-based favourite Beetbox is putting the ‘V’ into Valentine’s Day this year by introducing vegan- and vegetarian-friendly Fried Chick-Un Finger Bouquets.
This dish celebrates the last of my fall harvest from the local farmer’s market. Zucchini, Eggplant and Tomatoes are a wonderful combination in both tasting and presentation.
Versatile and sometimes divisive, everyone has their own preferred method of how to serve potatoes – from mashed, to baked, scalloped, loaded, or even chopped up and fried, potatoes have proven themselves to be the true hero of the dinner plate.
Everyone – including vegan, vegetarian, nut free, and gluten free diners – will find something to love on this 3-course Valentine’s Day menu offered at $30 per person (plus tax and gratuity):
One thing for sure if you are planning to go out for DINE OUT! you may not be prepared to sort through over 300 restaurants that are participating this year. Guess what? You don’t have to. A fun loving group of foodie media met last night at ChiCha and we had just the best time and the best food!
Infusions Restaurant at Okanagan College will once again be a can’t miss stop for anyone looking to sip, savour and save as part of Dine Around Thompson Okanagan this month.