foodie

If I had a favourite vegetable, it would be zucchini… until I realized it’s actually a fruit. How rude! I wanted it to be a vegetable. Oh well! 

From making zoodles to adding colour to meals, there’s absolutely nothing this, ahem, fruit can’t do. It’s odd that it would top my list because in all honesty, it doesn’t have exceptional flavour so much as it’s exceptionally versatile. 

This month, I thought it would be fun to list ways to enjoy this ‘vegetable’ in your meals. Instead of sharing specific recipes, these are ideas to get your brain hooked on… zucchini! 

Nothing can rival the charm, ease, wow factor, and the umami-dense flavour of an enchilada casserole. When you mix red chile sauce, copious amounts of cheese, veggies and/or meat together with some corn tortillas—it’s gonna be a good time. Enchiladas are a core component of New Mexico’s culinary heritage and I’m excited to share this recipe with you! 

I was recently invited to a bocce tournament, and while this article won’t touch on anything really to do with bocce, here’s to friends coming up with new and creative ways to gather in our beautiful community. 

The invitation said it was an appetizer potluck. Lately, I have been in a bit of a rut cooking-wise. I just returned from a fabulous trip to New Mexico where I indulged in amazing food from one end of the state to the other. Featuring everything from chile rellenos to tamales to enchiladas and, as my stepson put it, “the best beans and rice on the planet.” 

When thinking of “All Things Green” you’d be remiss to not include spinach. It’s easily one of my favourite vegetables. 

Creamed spinach is a dish that has origins in many cuisines from around the world. From Sweden to South Africa, spinach is a delicious and versatile leafy green vegetable that is a good source of Vitamin C, Iron, Magnesium, and Potassium. So, why not add some cream and butter to it? The secret ingredient for this recipe is the final touch of fresh-grated nutmeg. 

One time my cousin ran into Owen Wilson at a taco place in Maui. She bumped into him at the condiment bar. She struggled to speak, but when she did, she came up with a great word: “condimentation.”

My cousin: “Oh, um, are you in the market for some…um… condimentation?”
Owen Wilson: “That’s a good one! Condimentation! Yes, I am.” 

Event Date(s): 
Repeats every day until Mon Sep 26 2022.
Sunday, September 25, 2022
Monday, September 26, 2022
Time: 
6:00pm

Join Island Lake Lodge for a special evening in their Tamarack Dining Room This beautifully curated five-course Chef's Tasting Menu with optional wine pairing has been crafted by Head Chef, Ryan Cain, and his inventive team. With a single seating per evening, this intimate event will not be one to miss. Limited spaces, so reserve today.

Four select nights only...

Event Date(s): 
Repeats every day until Sat Sep 17 2022.
Friday, September 16, 2022
Saturday, September 17, 2022
Time: 
6:00pm

Join Island Lake Lodge for a special evening in their Tamarack Dining Room. This beautifully curated five-course Chef's Tasting Menu with optional wine pairing has been crafted by Head Chef, Ryan Cain, and his inventive team. With a single seating per evening, this intimate event will not be one to miss. Limited spaces, so reserve today.

Four select nights only...

Pok Pok was a famous Thai restaurant in Portland by Chef Andy Ricker. I used to be lucky enough to live down the street from this place, and I remember the chicken wings like it was yesterday. It’s sad that this Michelin star and James Beard award winning restaurant closed during the pandemic, but its chicken-wing legacy lives on. 

What makes these wings so special is the tangy flavour of the chicken with layers of caramelized sweet chili sauce on the outside. It’s finished with fresh basil and cilantro for a delicious fresh touch. The recipe requires a bit of oven-watching. 

People in the Columbia Basin have expressed that they want to be able to access healthy, locally grown food. Nineteen projects will make this even more possible, supported with over $980,000 from Columbia Basin Trust’s Food Access and Recovery Grants.