The freshness of the blueberries, sweetness of honey and bold flavours from Ravenswood Zinfandel makes this marinade a sure fire hit for summer grilling.
These wildly delicious (and healthy) muffins are best eaten within a couple of hours of baking, but they can be frozen for up to one month.
Celebrate berry season with this healthy swirl of goodness. It will give you the energy and nutrients you need in the morning. Use thawed frozen berries if fresh ones aren’t available—they’re just as nutritious!
Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast.
Made with local BC cheeses, luxurious brioche and homemade fruit chutney, this grilled cheese, developed by chef Ned Bell of British Columbia, is simple yet unique and satisfying.
My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.
Chocolate lovers will go crazy over this cake. Not only does it have a chocolate glaze, but the hint of coffee in the recipe along with dark chocolate and fruit topping will make them run back for seconds.
Steelcut oats take a while to cook stovetop. This mason jar method is a great timesaver and results in a consistency like soaked muesli. We topped ours with blueberries and peaches, but you could use raspberries and apples or any other combination that suits your fancy.
Few things say summer like warm blueberry pie. Impress your friends with this simple and easy blueberry pie recipe.