BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
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
7 BC Retreats Where Solo Travellers Can Find Inner Peace and Wellness
Protected: Spring into Fun in Kamloops: The Best Events in the City
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
BC Distilled
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
Adults and kids alike will love this dinner of black-pepper-roasted beef, salt-baked potatoes and homemade aioli
I like all kinds of cuts of beef, and certainly the most popular are the primary cuts: striploin, tenderloin and ribeye.
I also love trying the secondary cuts—flank, flatiron, sirloin, coulotte, skirt and tri-tip—are among my favourites. They are tasty, and by choosing something new and different, we are supporting ranchers and butchers in whole animal sustainability. So I invite you to visit your local butcher and ask them to surprise and delight with something new.
I love all BCfresh potatoes—the red ones, the white ones, and especially the yellow ones. There are so many delicious ways to prepare potatoes: smashed, mashed, fried, roasted, rosti, gnocchi, and so on.
Brightside Eggs is a family-owned and -operated poultry farm located in Chilliwack, B.C. They are committed to sustainable and humane farming practices, and put their hearts and souls into producing food for local families.
3 tbsp chopped capers
2 tbsp finely chopped chives
3 tbsp chopped pickled fennel (recipe below)
1 lemon, zested and juiced
1 tbsp prepared horseradish
This aioli will last in your fridge for two weeks and is great with seafood as a dipping sauce.
Yield: 2 cups
Recommended pairing: Farmhouse Brewing beer