Make & Take
IMPACT called on some of our favourite foodies to share the recipes they take with them when they hit the trails. Here are their offerings.
3 Times a Day
Three-Cheese Pizza with Asparagus, Prosciutto & Figs; Halibut Ceviche with Coconut Milk & Clementines; Raw Raspberry Tartlets in Mason Jar Lids.
Eat Fresh All Year
Preserves and root cellars are key to keeping nutrition in delicious food after autumn.
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