Marv's Ham
  Prepared for the picnic by Dave Gamble after a recipe developed by his brother-in-law Marvin Wodinsky who was inspired by a special ham he encountered in eastern Europe while on diplomatic postings.
Sauce:
- bottle of hearty red wine
- 1/2 tsp. cinnamon
- 1/2 tsp  clove
Reduce considerably
Add:
- 2 tbs. Dijon mustard blended with
- 1/2 tsp. Keene's dry mustard
- 1/2 tsp. Tobasco sauce
- 1/2 tsp Cayenne
- 3 tbs. Worcestershire Sauce
- 4 tbs. Soy Sauce
- The finely grated zest and juice of an orange and a lemon
- balance flavour with a  bit of sugar or honey so it is not too acidic
Simmer to bring together

  Choose a suitably sized ham for the occasion. Keep in mind future carving problems with regard to the bone involved. Trim fat and hide.Place ham in appropriately sized roaster/pan and baste with some of the sauce, reserving balance to further slow reduction and concentration. If more liquid is needed, use apple juice or more red wine in the reduction. At each 30 min. juncture, remove the ham from the oven, baste with pan juices, then with more of the thicker reduction. In the last thirty minutes, mainly use the reduced sauce to baste every 10 minutes, and drizzle a bit of maple syrup to glaze the ham.
 325 F.

Time:
1/2 hour covered baste and (turn)
1/2 hour covered baste and (turn)
1/2 hour uncovered baste
Last half hour baste every 10 min.and drizzle with maple syrup..

Jessica Mackie's Blueberry Buckwheat Salad
Yield: 6-8 servings
Time: 30 minutes (plus additional time to cool the buckwheat)

For the salad:
-1 cup uncooked buckwheat groats (cooked yield approx 2 cups)
-3/4 cup cucumber, chopped
-3/4 cup asparagus, cut into 1 inch pieces and blanched
-1/2 cup fresh blueberries (could used dried instead)
-1/3 cup pine nuts, lightly toasted
-8 leaves fresh basil, julienned
-2 tablespoons fresh chives, minced (could use green onion instead)
-1 package (~160 grams) goats cheese with blueberries and cinnamon, cut into 1/4 inch pieces

For the dressing:
-1/3 cup extra virgin olive oil
-1 1/2 tablespoons apple cider vinegar
-juice and zest from one orange
-1/2 teaspoon mustard (honey dijon is preferred if available)
-1/2 clove fresh garlic, minced (may substitute for 1 tsp garlic powder for milder flavour)
-2 teaspoons honey
-dash of ground cinnamon
-salt and fresh ground pepper to taste

Directions:
1) Rinse buckwheat. Put 1 cup buckwheat in pot with 2 1/2 cups water. Bring to boil then let simmer until buckwheat is tender (approx 20 minutes). Once tender drain well and let cool to room temperature.
2) Meanwhile, lightly toast pine nuts. Add to small fry pan and toss over medium-high heat until golden and fragrant (approx 3-5 minutes). Watch closely and stir often as can burn quickly without a watchful eye.
3) Meanwhile, blanch asparagus. Boil small pot of water. Once boiling, added chopped asparagus and let boil for 2 minutes. At two minutes remove asparagus from boiling water and immediately place in small bowl ice water to stop the cooking process. Once cool, drain from ice water.
3) Chop and prep remaining salad ingredients. Once buckwheat is cool, toss together in large bowl with cucumber, blanched asparagus, blueberries, pine nuts, basil, chives and goats cheese.
4) In separate bowl whisk together dressing ingredients. Pour over salad and toss to incorporate. Taste for seasoning and adjust to as needed.
5) Enjoy!

Notes:
1) Buckwheat groats are readily available at the Bulk Food Store on Springfield and Spall!
2) Goats cheese with blueberries and cinnamon can be purchased at Superstore or other main grocery stores in specialty cheese section.

Green Pea Salad
Prepared by Lynn Gamble
1 pkg. of frozen small peas
Lots of chopped red onion
Grated carrot for colour
1/2 & 1/2 Mayo and Sour Cream to make about 1 1/2 cups
Salt and pepper
Combine and serve.

Hugh Pett's Chip Chocolate Cookies
Prepared by Hugh Pett
  This is a basic sugar-cookie recipe, using half brown and half white sugar; you can add mint Chipits instead of regular.
Ingredients
1/2 cup margarine or butter  (90g)
3/4 cup sugar (half brown, half white)  (145g)
1+cup (270ml) all-purpose white flour (205g)
1 large egg
~1/2 cup chocolate chips, mint or regular (80g)  (don't get greedy and put much more in! the cookies may fall apart.)
  Cream together margarine and sugar, removing any lumps in the sugar.
Cream together first mixture with egg, beat thoroughly (I do it by hand, have never tried using a machine)
  Add flour, in at least 5 batches, to make it easier to stir in.  Use a strong fork especially at the end!
  Using two cookie sheets, spread out about 35 cookies per sheet, as lumps - don't press them flat
  Bake 6 minutes at 325F in a convection oven, maybe 2 minutes longer in a regular oven; cookies will lose their shiny surface appearance when done.
  Let the sheets cool until you can pick them up comfortably with bare hands, then remove cookies onto paper towelling (you may need to use a knife to unstick them); let stand about half an hour before putting in bags or jars.