BC Living
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4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
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Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
B.C. Adventures: Our picks for May
Spring into Fun in Kamloops: The Best Events in the City
7 BC Retreats Where Solo Travellers Can Find Inner Peace and Wellness
BC Distilled
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
BC-Based Gifts Perfect for Mom
SOLO CHIC: 5 Essential Pieces for the Stylish Solo Traveller
8 Gadgets and Gear for Your Solo Adventures
Featuring Chef George's succulent Braised Buffalo Ribs with Red Pepper Pesto from his latest cookbook, Modern Native Feasts
Chef George’s Braised Buffalo Ribs with Red Pepper Pesto
Ingredients
Instructions
Beyond its use with the Braised Buffalo Ribs, this Red Pepper Pesto makes a great pasta sauce.
Pesto Ingredients
Pesto Instructions
About The Author
Chef Andrew George Jr. is a member of the Wet’suwet’en Nation in British Columbia. Recognized internationally as an indigenous culinary expert, Chef George develops Native menus for restaurants and hotels around the world. He is also a mentor for SuperChefs, a British Columbia initiative that educates youth about cooking, nutrition, and healthful eating at home. His personal focus is to continue aboriginal culinary traditions that are healthy and sustainable.
About the Book
Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine is Chef George’s second cookbook. With an emphasis on sustainably sourced game, seasonal produce and legume, and locally grown herbs, this publication features over 100 recipes that blend traditional aboriginal cuisine with modern flavours and trends. Modern Native Feasts is available this November through Arensel Pulp Press.