Escarpment Magazine – Page 12 – Escarpment Magazine

Tomahawk Steak

Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone which resembles a single-handed axe. Perfect on the Q — it is also referred to as the “Cowboy Steak” or a “Bone-in Ribeye”.

Southern Swiss chard Salad with Smoky Lime Dressing

This salad is best made with Swiss chard and cherry tomatoes–fresh from the garden. The chewy leaves and creamy, smoky dressing create a satisfying salad that can be enjoyed on its own or as a side paired with corn and grilled chicken.

Deconstructed Pasta e Fagioli

This twist on a classic recipe is perfect when your kitchen garden is overflowing with tomatoes and fresh herbs. The confit tomatoes are amazingly sweet, and the roasting oil, herb and garlic mixture in the bottom of the pan makes for the most delicious and light pasta sauce.

Surf’s Up

Freshwater Surfing cultivates a slightly different breed of surfer. The fickle nature of Great Lake waves requires a high degree of patience, dedication, and frankly a sense of humour from those who ride them.

Warm Moments

Spring 2019 Fashion

Market Watch

Real estate activity for the 1st quarter of 2019 across the Southern Georgian Bay region has shown...

Meet Your Maker

Up close with a few of this area’s passionate, talented and ambitious women who are creating beautiful functional art and building careers with their craft.

Dog Walking 101

Walking your dog is one of the most rewarding aspects of dog ownership. Getting outside, breathing fresh air, letting your thoughts wander and chuckling as your dog thoroughly enjoys the experience just as much as you do!

Author: Escarpment Magazine