ChickPea and Yam Stew

  • 2 Tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 2-1/2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large yam, peeled and cut into 1/2 inch cubes
  • 6 pitted prunes, chopped
  • 2 Tbsp minced fresh cilantro
  • 1 – 2 tsp garam masala
  • Salt and pepper to taste

Heat oil in pan over medium heat. Add onions and cook until golden ~ 5 minutes. Add ginger and garlic; cook until fragrant (about 1 minute). Stir in cumin and cinnamon, garam masala and cook just until spices smell toasty ~ 30 seconds.

Add broth, chickpeas, yam and prunes; bring to a boil. Reduce heat, cover pan, and simmer, stirring once or twice, until yam is tender ~ about 10  minutes.

Stir in cilantro; add salt and pepper to taste.

Ardith, Gibsons

Sweet ‘n Sour Cole Slaw

In large bowl combine:

  • 1 cabbage, cored and shredded
  • 1 finely chopped onion
  • 1 cup sugar

In small saucepan, bring to a boil:

  • 1 cup vinegar
  • 1 tsp salt
  • 1 tsp celery seed
  • 1 tsp sugar
  • 1 tsp prepared mustard
  • 3/4 cup vegetable oil

Cool completely, then pour over cabbage mixture, and toss to coat.

Refrigerate overnight for best flavor.

Dr. Christine Bird, Chiropractor
Sechelt, BC

Belgian Endives a la Flamande

Din says this recipe is special to her because it tastes a bit like a mix of Flandres and BC if you use smoked salmon instead of the traditional ham

  • 8 stalks of Belgian endives
  • Pepper, nutmeg, lemon juice to taste
  • 2/3 cup (150 gr)  butter
  • 1/2 cup flour
  • 6 cups milk
  • Pepper, roasted garlic, some green onions to taste
  • 8 big slices Smoked Salmon lax or cooked ham

Boil the endives for about 15 minutes, adding pepper and nutmeg and lemon juice to taste. The endives are ready when you insert a knife in the centre and it goes in smoothly.
Drain the endives, reserving some liquid for the Bechamel sauce.

Bechamel Sauce: In a pot over medium heat:

  • Melt the butter.
  • Add the flour and whisk until the flour has soaked up the butter.
  • Add the milk bit by bit, constantly whisking.
  • Add some reserved water from the endives so that the sauce has a consistency like yogurt, continuing to whisk and cook over medium heat.
  • Add herbs (pepper, roasted garlic, some green onions) to taste.

Roll each endive spear in a big slice of smoked salmon (or ham as alternative).

Preheat oven to 375º.
Arrange rolls in a buttered ovenproof dish. Pour the Bechamel sauce on top and sprinkle with grated cheese.
Bake for about 35 minutes, until sauce is boiling and has a nice gold browny (melted cheese) color on top.

Bon appetit. Do not forget that the endives will remain very hot for quite some time… Serves 4. Prep time 20 minutes; cooking time 50 minutes (15 min endives; 35 min baking time)

Din & Koen, Sechelt, BC

Spring Greens with Spiced Pecans

Spiced Pecans

  • 1 TBSP butter
  • 2 cups pecans
  • 2 TBSP brown sugar
  • 1 tsp chile powder
  • 1 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp cracked pepper
  • 1/4 tsp cayenne
  • 3 TBSP apple cider vinegar

Melt and foam butter in a skillet.  Add pecans and stir to coat. Cook for 5 mins.
Stir in the brown sugar and let it melt: then add all of the spices and stir well to coat.
Deglaze the pan with vinegar and cook until the liquid evaporates.
Transfer the nuts to a parchment-lined baking pan and roast.
300 F oven for 5 – 10 mins.


  • 1 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 clove garlic, crushed
  • 1 Tbsp sesame oil
  • 1 tsp pepper
  • 1/2 cup olive oil

Mix all ingredients except olive oil until well blended.
Add oil in a slow, steady stream until incorporated.

Serve on spring greens with fresh strawberry slices or orange slices.

~ Ruth and Andrew, Roberts Creek