Recipes

The Kitchen Party Cookbook!

The Kitchen Party Cookbook! The Grapevine Chats with Jenny Osburn Following the success of The Union Street Café Cookbook in 2015, Jenny Osburn is back with another volume of delectable dishes called The Kitchen Party Cookbook: Recipes for Potlucks, Shindigs, and Good Times in the Maritimes. Designed by award-winning letterpress artist Laura MacDonald (Deep Hollow Print) and featuring a Nova Scotia food map by Monica Beaton, The Kitchen Party Cookbook keeps the good times rolling with more than sixty fresh and fun new recipes. Joel Plaskett declares that The Kitchen Party Cookbook is “the proof in the pudding” that Nova…
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Recipe: Corn Fritters

Recipe: Corn Fritters Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com Jenny Osburn is the author of The Union Street Café Cookbook. Her second collaboration with Laura MacDonald of Deep Hollow Print, The Kitchen Party Cookbook, will be available this fall! Find more recipes at jennyosburn.com and see what she’s up to on instagram at jenny.osburn Well the countdown is on. The Kitchen Party Cookbook will soon be on the shelf at bookstores, farmer’s markets, and coffee shops, and hopefully in your kitchen! Laura MacDonald even let my kids and I use her press to print a few…
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Recipe: Strawberry Summer

Recipe: Strawberry Summer By Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com Jenny Osburn is the Author of The Union Street Café Cookbook, available at retailers around the Valley and at jennyosburn.com. She is hard at work on a new cookbook, Jenny Osburn’s Party Food! which is due out later this year.   The best strawberries are always the ones you eat on the drive following a stop at a U-pick or farmstand. Driving down sunny Valley roads eating an entire box of strawberries while throwing the stems out your rolled-down car window: that’s my idea of summer!…
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Recipe: Green Shakshouka

Recipe: Green Shakshouka By Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com   Jenny Osburn is the author of The Union Street Cafe Cookbook and has a new one with Laura MacDonald, The Kitchen Party Cookbook, coming your way this fall!   Happy summer! This time of year finds me with a spring in my step. Swimming with the kids, weeding, reading, sleeping in, adventuring, and stuffing my face with fresh vegetables is what summer means to me. Finding new ways to cook up my favourite greens makes me pretty happy, too! Real Shakshouka, a luscious Middle Eastern…
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Recipe: Pizza

Recipe: Pizza By Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com Jenny Osburn is the author of The Union Street Café Cookbook. Her second cookbook, The Kitchen Party Cookbook, is due out this September. Nothing says I love you like homemade pizza, at least at our house. The Father’s Day offering here will definitely be baked in the oven, not on the barbecue. The dough is so simple to make and so fun to play with that any children lying around will want to be involved. As for the toppings, that’s up to you. If you have picky…
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Recipe: Maple Mustard Ham, Rosemary Parmesan Sweet Potatoes, & Blueberry Red Cabbage

Recipe: Maple Mustard Ham, Rosemary Parmesan Sweet Potatoes, & Blueberry Red Cabbage    By Jenny Osburn | The Union Street Cafe Cookbook | www.jennyosburn.com This trio of Easter recipes will make your celebration as colourful as a basket of Easter eggs! Maple Mustard Ham serves 12-16 Maple syrup-making sessions are the earliest and surest signs of spring in sugar shacks around the province. If you don’t make your own, pick up a bottle from Acadian Maple. Meadowbrook Meat Market makes beautiful hams and they’re often on sale around Easter. Leftovers are a very welcome bonus so don’t be afraid to…
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Recipe: Spring-Is-Coming Roasted Vegetables

Recipe: Spring-Is-Coming Roasted Vegetables By Jenny Osburn | The Union Street Cafe Cookbook | jennyosburn.com It’s the end of March! I can feel spring just around the corner but summer vegetables are still a long time coming. Luckily, our Annapolis Valley farmers store a huge variety of nutritious and versatile winter storage vegetables for us. A rainbow of local beets, carrots, red and green cabbages, parsnips, turnip, sweet potatoes, squash, potatoes, and brussels sprouts can still be found at markets. And, as if that’s not enough, Taproot Farm is growing sweet little pea shoots, which are great in salads and…
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Wild Eats: Cooking with Llewyn – My Kitchen Sidekick

Wild Eats: Cooking with Llewyn – My Kitchen Sidekick By Avery Peters When I think springtime cooking, I think transitional cooking – a little bit of those last winter vegetables jazzed up with a touch of spring – just like this risotto I made recently. I love to make risottos because they’re so adaptable to various additions. In our family, we don’t like risotto to be too heavy, so we’ve started to add heaps of vegetables. It becomes a comforting meal in a bowl and it gets Llewyn to eat his greens. I usually have to hide them in some…
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Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise

Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise By Jenny Osburn, The Union Street Cafe Cookbook We’re celebrating Saint Patrick’s Day as we do every year, with Boiled Dinner and Grammie’s Mayonnaise! The sauce, my great-grandmother’s recipe, is rich and vintage-ly scrumptious, and the rest of the meal can be too. You’ve got to start with a decent piece of corned beef, and cook it patiently. We buy ours from Meadowbrook Meat Market, where they cure it themselves. A two pound chunk will serve about 6 people. This is a great dish to cook this time of year and…
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Wild Eats: Peach Melomel (Mead)

Wild Eats By Avery Peters Peters Family Home Brew: Peach Melomel (Mead) Most of the food I write about here I’ve made myself, but, for mead-making, I take more of a supporting role to my husband Zak. He’s been making mead for the last 2.5 years – since we moved to the Valley – and this past summer he decided to try a variation of his recipe and add peaches. Peaches have always been my favourite fruit. I’m glad that I transplanted from Niagara to the Annapolis Valley because I don’t know what I’d do without fresh local peaches. Our…
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