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Sides

Dinner

Roasted Eggplant with Lentils, Goat Cheese and Romesco

Eggplant is delicious with the added smokiness a hot oven or grill imparts; it can...

Dinner

New-School Orzo Salad

Orzo salad travels well, and makes a great side or substantial lunch or dinner topped...

Dinner

Crispy Sardines with Salmoriglio

Small, oily fish are a Mediterranean staple; if you want to tame their fishiness, brine...

Gluten-Free

Toasted Sesame Arame and Carrot Kale Sauté

I created this recipe for a seaweed-hungry client who wanted all the health benefits of...

Dinner

Coconut Green Curry Mussels

The mussels that grow in the waters off Vancouver Island are sweet and plump—a perfect...

Dinner

Spring Vegetable and Lentil Salad

Chef Rob Clarke’s spring salad combines roasted asparagus, radish, English peas and fiddleheads with wild...

Dinner

THE WICKANINNISH INN’S SALMON GRAVLAX

Picture British Columbia’s West Coast and thoughts of salmon won’t be far behind. Wickaninnish Inn...

Dinner

Roasted Carrots with Tahini Sauce

Most any vegetable benefits from some time in a hot oven, and when it comes...

Dinner

Simple Chicken/Poultry Stock

Stocks are great to have on hand for just about anything savoury you want to...

Quick and Easy

Portobello ‘Bacon’

Essential so you never have to buy weird processed substitutes again. And so good you’ll...

Dinner

Okanagan Apple, Squash and Cranberry Stuffing

“Goose with fruit is a very good flavour combination,” says Chef Chris Whittaker. Here, he’s...

Dinner

Kimchi Brussels Sprouts

“Essentially Brussels sprouts are little baby cabbages, but the kimchi makes them more elegant and...

Course

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