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Served with poached eggs.

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If pastry intimidates you, behold the galette. Easy to make and hard to mess up, this foolproof tart can be mastered by anyone.

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Easy to make with easy to find ingredients.

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From The First Mess Cookbook.

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The perfect snack from Sarah Britton's Naturally Nourished.

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Delicious gluten-free pancakes from Joyous Detox.

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From The Wellness Mama Cookbook.

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Try this beautiful, delicious, plant-based salad from The First Mess Cookbook.

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One of a hundred incredible Canadian recipes from Feast.

Introduction

Baked eggs in tomato sauce, generally known as “shakshuka,” originates in Tunisia, not the southern Gulf Island of Galiano. However, while it doesn’t have historical ties to British Columbia’s coast, it does have important emotional significance for us. It’s a dish we made while staying at a friend’s cabin—the cabin of our dreams—on Galiano Island as we celebrated a big new job Lindsay had just been hired for. Our pal Heather joined us, and for a weekend we hiked, sunned, drank wine, and ate; we were the three happiest fools you’ve ever met. This is our version of shakshuka: a hearty, colourful dish that’s become a favourite brunch staple. Be sure to serve it with plenty of fresh bread to sop up the sauce.

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Delicious crepes from Feast by Lindsay Anderson & Dana VanVeller.

Introduction

Did you know Lindsay wrote her master’s thesis on Red Fife flour? It’s true! You’re probably thinking, “That’s very nerdy.” You might also be wondering, “What is Red Fife?” It’s one of Canada’s original heritage grains, and its arrival in this country is steeped in foggy, Scottish folklore. Though it fell from favour as other grains arrived on the scene, it’s now experiencing a renaissance, particularly in the Prairies. We decided to give it a try in crêpes and discovered the flour’s nutty flavour goes well with buttermilk and honey. If you can’t find Red Fife, seek out another finely-milled whole grain instead, like spelt. If you can, it’s best to make this batter the night before.