2 tablespoons butter

1 small onion, chopped

1 can Rotel tomatoes

1 bottle St. Arnold’s Lawnmower beer

2 tablespoons flour

1 cup sharp cheddar

1 cup colby

1 cup monterey jack

½ cup bleu cheese or gorgonzola

Mix all cheeses and flour in large mixing bowl; set aside. Sautee onion in butter. Pour Rotel over onion, pour beer over tomatoes, and heat to boiling. Add cheese mix ½ cup at a time to boiling beer concoction. Stir until all cheese is melted.

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs (more…)

Restaurateur and caterer Carole Amerongen and her team at The Dish
and the Runaway Spoon created this summer chicken recipe for Food For
Thought. It’s a marinated grilled chicken breast on mixed greens with
saskatoon honey vinaigrette, served with chevré crostini. (more…)

This salad is very refreshing, and your nasturtiums should
be large and full by the time watermelons start to
arrive from the Okanagan.
(more…)

In the summer, use baby beets for this salad and leave
about one inch of the greens on them.

1 lb (500 g) fresh beets
2 Tbsp (30 mL) chopped fresh dill
Dressing: (more…)

2 cobs Taber corn
1 lb (500 g) sweet potatoes,
cut into 1-inch pieces
1 lb (500 g) zucchini,
cut into 1-inch pieces
1 lb (500 g) turkey breast,
cut into 1-inch pieces (more…)

Homemade granola is a virtuous thing. It’s inexpensive, insanely
easy to make, low in saturated fat, and you can add any combination
of fruit, nuts and seeds to suit your taste. Ground flaxseed, hulled
green pumpkin seeds, sunflower seeds and nuts make a great mix.
If you’re a molasses fan, replace a few tablespoons of the honey or
maple syrup with it. You don’t need extra fat, but if you’d like to
boost your intake of healthy fats, add 1/4 cup canola or flax oil. (more…)