Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken and Emily Lycopolus

  • Easy artisan seedy soda bread (page 32)

    from Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea Cedar and Salt by DL Acken and Emily Lycopolus

    • Categories: Bread & rolls, savory; Quick / easy
    • Ingredients: red fife wheat flour; sunflower seeds; pumpkin seeds; hemp seeds; buttermilk; baking soda
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Notes about this book

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Notes about Recipes in this book

  • Roasted radishes with honey butter

    • mjes on October 24, 2019

      Roasted radishes glazed with honey and butter. Genuinely quite nice and regionally appropriate ... but I still prefer raw radishes.

  • Butter-roasted delicata

    • tmjellicoe on May 21, 2023

      Made this last year, followed the instructions amd it was an uncarmelized overdone mess. Just tried again this year as the market had beautiful squash and changed the technique: rather than brushing the butter mixture on I dipped each piece and laid it upon the parchment, then I did not pour the remaining glaze over the pan. Save the mixture to brush on, if needed, partway through baking. Much better results.

  • Garden herb green goddess dressing

    • tmjellicoe on July 03, 2022

      Taste wise this was good. I will change up preparations next time. I could not get the herbs to blend into a paste in the blender. I’ll try using just a mortar and pestle next time (and save the cleanup on using a blender). My yogurt was a touch thin causing the dressing to also be thin. Not a big deal. It really shone the next day when I added it to chicken salad.

  • Aged cheddar, smoked ham, and apple galette

    • meggan on April 28, 2025

      Used some leftover easter hams for this galette and subbed oregano for thyme. Delicious!

  • Porterhouse steaks with carrot top chimichurri

    • tmjellicoe on July 10, 2022

      The chimichurri is fantastic. I served it on top of filet mignonette rather than porterhouse. I also enjoyed it on top of a grain bowl the next day.

  • Backyard fresh fig and thyme galette with salted caramel drizzle

    • tmjellicoe on August 30, 2022

      Really enjoyed this. The recipe for the salted caramel made more than was needed so the leftovers can be repurposed. The recipe says it will last up to a week in the fridge, I’m not sure how they came to that conclusion when it didn’t even last an afternoon on the counter we enjoyed it that much.

  • Ferryman's lunch platter

    • mjes on October 24, 2019

      Sometimes a recipe makes one chuckle. I'd not heard of this before but I've been eating it for years - some meat, some cheese, some pickles (especially quick pickles), jam or mustard, bread and/or crackers. Main difference ... my ferries are not BC but WS. But I do love the picture and the "Buy local" advice.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Get lost in the beauty of the Vancouver Island region with photographs, recipes and more

    Full review
  • ISBN 10 1771512946
  • ISBN 13 9781771512947
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Edition 1
  • Countries Canada
  • Publisher Touchwood Editions

Publishers Text

Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere.

Whether it’s fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting.

Try recipes like Craft Beer–Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections forest, field, farm, and sea Cedar and Salt places the most excellent local ingredients on a pedestal--and then onto your plate.

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