INSPIRED READS
Dining at Honsberger Estate Winery
At Honsberger Estate Winery, dining is rooted in family, community, and a deep respect for the land. What began as a small family venture has grown through word-ofmouth, built on a passion for sharing stories, flavours, and traditions with every guest.
From the cozy charm of The Small Barn to the lively outdoor Pizza Oven, these seasonal restaurants showcase the bounty of Niagara. Guided by the seasons, they source simple, fresh ingredients from the property and neighbouring farms to create menus that are authentic, delicious, and ever-changing.
Whether inside the barn November-April or under the open sky outdoors May-October, every meal at Honsberger is a celebration of place, people, and the joy of sharing good food and wine.
Honsberger Estate Winery, www. honsbergerestate. com
Harlem Brew Soul: A Cookbook and Experience Blending bold flavours with rich heritage, Harlem Brew Soul by Celeste Beatty reimagines soul food with a beerinfused twist. This cookbook is a vibrant celebration of culture and community.
Dinner in One Take Bo Corley’ s Dinner in One Take is a vibrant celebration of flavour-packed, weeknight-friendly meals that don’ t sacrifice time for taste. This heartfelt cookbook blends personal transformation with inclusive wellness.
Meals that Heal Inflammation Julie Daniluk’ s updated edition of The Inflammation Nation offers a powerful guide to combating chronic pain with over 110 healing recipes. This essential resource empowers readers to tackle inflammation with nourishing, anti-inflammatory foods.
INGREDIENTS 2 halibut fillets, skin off 1 egg ½ cup 2 tsp canola oil 2 tsp olive oil
chopped green onion
1- 1½ cups Arbutus Foods Provencal Smash‘ Ems
salt and pepper to taste chili powder to taste
Arbutus Foods Garden Herb Dip( for serving)
DIRECTIONS
1. Prepare the Pan & Oven: Preheat a medium fry pan over medium heat. While the fish is cooking, preheat your toaster oven or regular oven to 300 ° F( 150 ° C).
2. Prepare the Coating: In a small mixing bowl, whisk the egg. Add the chopped green onion, salt, pepper, and chili powder. Stir well, then gently mix in the Smash‘ Ems until coated but not completely mashed into a paste – maintain some texture for a nice crust.
3. Crust the Halibut: Pat the halibut fillets very dry. Spread a thin, even layer of the Smash‘ Ems mixture onto one side of each fillet, pressing gently to adhere.
4. Sear the Halibut: Once the fry pan is preheated, add the canola and olive oils. Carefully place the halibut fillets into the pan, Smash‘ Ems-crusted side down.
5. Crust the Second Side: While the first side is frying, apply a thin layer of the Smash‘ Ems mixture to the uncrusted side of the fillets.
6. Flip and Finish Searing: Once the first crust is golden brown, carefully turn the halibut over to brown the second side.
7. Finish in the Oven: Once both sides of the crust are nicely browned, transfer the fillets to the preheated oven. Continue cooking for approximately 5 minutes, or until the halibut is cooked through.
8. Serve: Plate the halibut straight from the oven. Add a generous spoonful of Arbutus Foods Garden Herb Dip on the side and finish with your choice of fresh vegetables or a simple green salad.