Tree Hugger Salad Dressing

By Dean Langille, Cowboy Country TV 

I got this recipe from Dana, at Amberwood B and B on Vancouver Island (between Nanaimo and Ladysmith). I borrowed it from someone she gave the recipe to.Tasted the salad for the first time at a board meeting and had to have it again.

  • 1?3 cup water
  • 1?3 cup “Bragg” Soy
  • 1?3 cup apple cider vinegar
  • ½ cup nutritional large flake yeast
  • 2 tbsp minced garlic
  • 1?¼ cups sunflower oil

Combine all but the oil in a blender or vigorously in a shaker cup for a minute or so, then add the oil SLOWLY (and mix). This makes the dressing thicken slightly.

Good on organic baby greens, red onion sliced very thin and diced, crumbled Feta cheese, nuts (cashews, pine nuts or sunflower seeds), diced apple. Also good as a marinade for chicken or fish.

Dressing keeps for 3 to 4 weeks in the fridge.

Milky Way Blue Lemonade

By Chad Harden 

  • ½ cup frozen blueberries                 
  • 3 tbsp frozen lemonade
  • 1?3 cup milk                                        
  • 3 ice cubes

Put all ingredients into a blender. Cover with lid and blend until smooth.

Makes about 1?¼ cups (1 serving).

Rhubarb Relish

by Frances Riviere

This recipe was given to me many years ago by my now 98-year-old Aunty Mildred Allred. I am submitting it in her honour; as she is my favourite Aunt and will soon be our Pincher Creek centurion.

8 cups rhubarb, cut up
4 cups onions, diced
4 cups sugar
1 cup vinegar
1?½ tsp cinnamon
½ tsp ginger
1 tsp salt
½ tsp cloves (optional)
½ tsp allspice (optional)

Cook until it thickens and seal in relish jars.

Click here to order the Recipes from the Range cookbook.

Fireside Coffee

By Wendy Risdale

1 cup instant coffee
2 cups Coffee Mate
2 cups Nestle Quick powder
1?½ cups sugar
1 tsp nutmeg
1 tsp cinnamon

Add 1 tbsp of above mixture to 1 cup of boiling water, stir well. Serve with a scoop of ice cream on top.