Western Living Magazine
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
This Stunning Home on a Kelowna Apple Orchard Has Separate Wings for Living and Sleeping
Vote for the WL Home of the Year 2022!
Recipe: Coconut Lemon Amaretti
New ‘House Special’ Docuseries Charts the Bittersweet Nostalgia of Chinese-Canadian Cuisine
Recipe: Castelfranco Radicchio and Quince Salad with Stracciatella
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
Cult Fave Footwear Brand Manitobah Hits the Nordstrom Shelves
Try This New Line of Reusable Gift Wrap for a More Sustainable Holiday Season
Protected: Leading the Way in Home Kitchen Luxury
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
Bite two of five in our brunch recipe series by Julie Van Rosendaal.
A splash of bubbly from your bar will liven up fresh citrus; it will also keep apples from oxidizing, if you want to toss chunks or slices into the mix.
2 grapefruits2 oranges1 blood orange1 tbsp honey, warmedJuice of 1 lime1 slice fresh ginger1/4 cup prosecco or other white wine, or apple ciderPomegranate arils and fresh mint, for garnish
Using a sharp knife, cut both ends of each citrus fruit, and peel with the knife, cutting away any white pith as well. Holding each fruit over a bowl to catch the juices, cut each section out by slicing on either side of the membranes to separate each from the last. Arrange segments in a shallow bowl or platter.
Add honey and lime juice to the bowl with the reserved citrus juices, along with the ginger. Pour in prosecco and lightly stir to combine, then pour over the fruit segments. Remove and discard the ginger. Garnish with pomegranate arils and fresh mint. Serves 8.