You Gotta Try this in March 2024
Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness
Vegan Maple Sesame Game Day Cauliflower “Wings”
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Heal Your Gut, Naturally
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
10 BC Escapes to Travel to This Spring Break
Local Getaway: Recharge at a Vancouver Island Oceanside Retreat
The People’s Open Just One Reason to Visit Some Classic Scottsdale Golf Courses
B.C. Adventures: Our picks for March
10 Places to See Holiday Lights in Metro Vancouver
Vancouver Adventures: Our Picks for December
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
The Ultimate Holiday Gift Guide for Him
The Ultimate Holiday Gift Guide for Her
This Thanksgiving stuffing tastes even better when you pick the nuts yourself!
Preparation time: 25 minutes
Cooking time: 30 minutes
75 grams local butter
1 yellow onion, peeled and finely chopped (local option: Southlands Farms)
1 loaf of day-old white bread, crust removed and cut into chunky rustic pieces
400 grams of chestnuts, pick your own from a nearby park
Handful of dried cranberries (local option: Blue Heron Fruit Winery)
A big handful of chopped fresh flat leaf parsley
1 tbsp oil
Salt and freshly ground black pepper
Local, gourmet Thanksgiving menu
Roasted potatoes and parsnips
MAP of local suppliers
Preheat oven to 215° C / 420° F.
Place chestnuts on a thick towel lying flat on a cutting board.
Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; otherwise, the chestnut could explode.
Place chestnuts with the cuts facing up onto a cookie sheet.
Bake for 20 to 30 minutes or until the shells are beginning to open.
Let rest for 10 minutes or until they are cool enough to handle. Peels nuts and roughly chopped.
Heat oil in a small pan and sweat the onion for 3-4 minutes, or until softened.
Remove onions and melt the butter in the same pan.
In a big bowl, combine the cooked onion, bread, chestnuts, dried cranberries and parsley.
Mix in melted butter. Season with salt and pepper.
Follow instructions for Roasted Turkey.