Ingredients
3 lb (1.4 kg) chicken pieces, bone and skin (stewing hen gives a more flavourful broth)
10-12 cups (2.5 L) water
6 potatoes, peeled, bite size
4 carrots,  peeled and sliced
2 onions, large, chopped
2 tbsp (30 mL) butter
1 tbsp (15 mL) flour
1 tbsp (15 mL) salt/ salted chives
1 tsp (5 mL) pepper
1-2 tbsp (15 mL) summer savory (or branch and leaves)
 
Directions
In large pot, simmer the chicken, onion and summer savory in boiling water until chicken is tender (~30 min.). Remove the meat with a slotted spoon, saving the broth. Let the chicken cool slightly. Once cool, remove bones and skin and cut chicken into bite-size pieces. Add carrots to the broth; boil for a few minutes until almost cooked. Add potatoes and chicken. Continue boiling gently while you prepare dumplings. Potatoes will be partially cooked when you add dumplings. Adjust seasoning to taste. 
 
Dumplings:
1 cup (250 mL) flour
1 tsp (5 mL) salt
1 tbsp (15 mL) baking powder
1/2 cup (125 mL) cold water
Summer savory (optional)
 
In a bowl, mix flour, salt and baking powder. Gradually add cold water. Dough will be sticky. Drop the mixture into the simmering fricot, a spoonful at a time (fricot liquid must be gently boiling when dumplings are dropped). Cover and cook for 5-7 minutes. Turn heat off and leave cover on for another 10 minutes.  Do not stir the fricot too heavily as the dumplings will be broken and lost as a thickener in the fricot broth.

From the kitchen of Jocelyne Gauvin
​Article: Fricot Recipe

Ingredients
1 package brie cheese
1 cup maple syrup
2 apples, finely sliced
½ cup brown sugar
1 tsp cinnamon
1 bag tortilla chips

Directions
Remove rind from top of brie (for easier dipping). Make slices into the brie and insert apples. Top with brown sugar, cinnamon, maple syrup and apple as desired.

​Bake at 350°F for 10-15 minutes.

From the kitchen of David Briggs, Rocky Mountain Maples ltd./Briggs Maples Ltd.
​Source: Maple Recipes!

Ingredients
3½ cups flour
1 cup chopped walnuts
4 tsp baking powder
1 tsp salt
2/3 cup softened butter
1 cup milk
½ cup maple syrup

Directions
Combine flour, chopped walnuts, baking powder and salt. Cut butter into dry ingredients. Stir in milk and maple syrup. Knead 4-5 times on floured surface. Roll out ½-inch thick and cut into triangles.

​Bake at 425°F for approximately 15 minutes.

From the kitchen of Bev Stevens
​Article: Maple Recipes!

In her blog, Nina Khosla of New Horton, NB, writes, “I was going to make a roasted-garlic hummus, but then I had the brilliant idea of using Jerusalem artichokes instead of chickpeas. The sunflower seeds seemed like a natural fit, being of the same family.”

Ingredients
1/3 cup raw sunflower seeds
1 bulb garlic
Thyme sprigs
2 cups Jerusalem artichokes, chopped
Olive oil
Salt and pepper
Juice from ½ lemon

Directions
Slice the top off the garlic bulb and put it in a small ovenproof container. Pour 1-2 tsp olive oil over garlic and sprinkle with salt and thyme. Cover with tin foil and bake 45 minutes at 400°F.

Put Jerusalem artichokes in a roasting pan with generous amounts of olive oil, salt and pepper. Roast for 15 minutes, stir; roast 15 minutes more.

Toast the sunflower seeds (3-5 minutes).

Pop garlic cloves in the food processor with sunflower seeds, Jerusalem artichokes and lemon. Add ~3 Tbsp olive oil, ½ teaspoon salt and pepper.

From the kitchen of Nina Khosla
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes

Ingredients
1.5-2 cups cooked greens (from fresh or frozen) 
½ onion, finely chopped
2 green onions, chopped (optional)
2 Tbsp fresh dill, finely chopped (optional)
1-2 eggs
1 cup feta cheese, crumbled
1 cup small-curd cottage or ricotta cheese   (optional)
1 Tbsp Parmesan cheese, grated
1 Tbsp bread crumbs
1 package frozen phyllo (filo) pastry
Extra virgin olive oil 

Directions
Steam the greens until tender. Drain, cool and squeeze out excess moisture. Chop coarsely. Sauté the onion in the olive oil until soft. Let cool. Mix everything together.

To combine the phyllo and filling, follow directions on the inside of the phyllo box, or place a sheet of phyllo on a large cutting board. Cover the remaining phyllo with a slightly damp towel. Spread a thin layer of olive oil over phyllo; don’t worry if you don’t cover it completely. Place a sheet on top, oil it, and cut them lengthwise into thirds to end up with 3 long, double-layer strips. Put 1Tbsp filling on the bottom of each sheet, and fold the bottom corner towards the edge to make a triangle. Repeat until it is all  folded.

Brush with olive oil, place on an oiled baking sheet and bake 15-20 minutes at 350°F until golden brown.

Yogurt dip for spanakopita

• ½ cup yogurt
• 1 clove garlic, rasped (or chopped very finely)
• 2 tsp extra virgin olive oil
• 1 Tbsp crumbled feta
• Pinch salt
• 1 Tbsp fresh dill, minced (optional)

Mix and serve.

From the kitchen of Janet Wallace
Article: ​Spanakopita recipe

“I’ve served this chowder to various friends and neighbours in the Maritimes. The initial reaction is a sniff and a scoff – ‘This isn’t chowder: where’s the milk and the cream?’ – followed by a ‘Mmmmmm…good!’ It’s different, to be sure, but it’s packed with flavour, lighter, and arguably healthier than its creamy cousin. Order a bowl of chowder in the Big Apple (that little hamlet south of us), and this is what you get…”

Ingredients
3-4 strips bacon (the more, the merrier), finely diced
2 Tbsp olive oil
½ tsp red pepper flakes
1 large yellow onion, chopped
1 large or 2 medium carrots, peeled, ¼-inch dice
2 stalks celery, including leaves, diced
1 leek, white part only, thinly sliced
1 medium green bell pepper, seeded, ¼-inch dice
4 cloves garlic, minced
2-3 sprigs fresh thyme, chopped
2 tsp fresh oregano, chopped (or 1 tsp dried)
3 bay leaves
1 lb Russet/starchy potato, peeled, ½-inch dice
1 can (5.5 oz./156 mL) tomato paste
1 can (796 mL) diced tomatoes with juice
1 qt. fish stock or clam juice
2 (10 oz.) cans baby clams in juice (or equivalent amount of chopped fresh clams)
Salt, freshly ground black pepper, Tabasco and Worcestershire sauce

Directions
In a heavy 6-8-quart soup pot, over medium heat, sauté bacon until most the fat has been rendered, and it is golden brown and almost (but not quite) crisp.

Add oil, garlic and red pepper flakes. Sauté 1-2 minutes until the garlic is soft but not brown. Add the onions, leeks, celery, carrots and green peppers and herbs. Sauté until vegetables are soft, 10-15 minutes.

Move the vegetables to the edge of the pot; in the center, add tomato paste. Stir the paste 1-2 minutes to caramelize. Add the potatoes, tomatoes and stock. Mix well. Bring to a gentle boil over high heat, then reduce heat to simmer and cook until the potatoes are fork-tender, ~20-30 minutes.

Add the clams with their juice. Season to taste. Bring back to a simmer for another few minutes. Serve and enjoy! Makes ~4 quarts, 8-10 servings.
​
From the kitchen of​ Lynne Greenblatt
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes