Western Living Magazine
Protected: Work where it feels like home, say goodbye to the commute
The Ultimate Home Design Guide: Top Designer Tips for Every Room
You’re Invited: WL Design Talks With Trish Knight and Nicole Varga
5 Incredible New Wineries Have Hit the Okanagan
The Grape Escape for Wine Enthusiasts
The Gin of the Summer (and Fall, Winter, Spring) Is on Sale
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Cycling the Emerald Isle: A Windy Adventure on Ireland’s Greenway
Glamping Utah: Adventure Has Never Felt So Good
Trending Now: 10 New Furniture and Homewares for Fall 2023
Paint Trends 2024: No One Can Agree on the Colour of the Year
Discover California Closets – BC
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
(As if you needed any.)
(Photo: Tarynn Liv Parker.)This quick and tasty breakfast recipe (you can enjoy three different ways) takes its name from Cameron Bond, the owner of Local Lounge and Grille in Summerland, because it’s exactly what he craves for breakfast after returning from his annual holidays in Mexico.
Shrimp and avocado enchiladas are the perfect fresh recipe for this time of year and when you combine it with homemade roasted corn and black bean salsa (we have the recipe for that too!), it’s going to knock someone’s socks off.
This big baby kale salad from YEW seafood and bar chef Sean Murray is filled with extra elements like goat cheese, bacon, avocado and balsamic pickled B.C. blueberries (so it will be filling and pretty to look at).
Myra and Marea Goodman, cookbook authors of Straight From the Earth, say these Thai spring rolls look impressive but they’re surprisingly easy to make. The tofu needs to be marinated and baked, but the other ingredients require minimal prep time, so you can make these tonight!
Secret Location chef Montgomery Lau shows us how to these wild looking seafood and avocado toast canapes, stacked with grilled Humboldt squid, poached scallops and braised Pacific octopus. The black bread is made with squid ink and dill to highlight the ocean flavour (plus it looks pretty cool). The squid adds a smokiness, while cucumber, radish and dill keep things fresh and vibrant.
Avocado toast may be a go-to breakfast, but there’s no reason you can’t serve it up to your guests, too, come patio party season. Cut up and toast slices of baguette, and then top them with mashed avocado and anything else your heart desires for a bite-sized snack.
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