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
It's summer, so go on and indulge in an appetizer feast for dinner tonight, with recipes inspired by the succulent tomatoes and olives of the Mediterranean
It’s hard to imagine a better combination than a smooth red wine paired with goat cheese, olives, tomatoes and cured meats
Eating well is serious business in my family. On a recent trip to visit my parents in Victoria I didn’t want to let the ball drop so I arrived with olive tapenade, bruschetta, crostini, and a beautiful, flower-topped goat cheese from the Salt Spring Island Cheese Company that my ever-thoughtful friend Lana gave to me.
I also took a bottle of red wine but wasn’t crazy about it, and wished I’d stuck with the amazing bottle I’d brought to our family reunion in Ucluelet last month. Not one to shy away from guiding the lily, my dad also added a selection of cured meat to our appetizer feast.
The olive tapenade recipe is from New World Provence: Modern French Cooking for Friends and Family, a cookbook written by Provence Restaurants‘ owners and chefs Alessandra and Jean-Francis Quaglia. I tried it at their West Point Grey location a few weeks ago and knew it would be a hit with my parents. The bruschetta recipe is from my trusty The Complete Canadian Living Cookbook, but I added a balsamic reduction just to get in on the lily guilding action.
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.