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Winter Citrus Salad

Winter Citrus Salad

Jan 20, 2021
To celebrate citrus week we made this delicious citrus salad. Finished with a honey citrus vinaigrette this salad is quick, easy and delicious!     SALAD: Lettuce of your choice -...
THANKSGIVING EGGS BENEDICT

THANKSGIVING EGGS BENEDICT

Oct 05, 2020
This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)!  Here is your shopping list! These items are in addition to your leftovers you already...
CHEESY HAM AND POTATO SOUP

CHEESY HAM AND POTATO SOUP

Oct 05, 2020
SERVES 6! Not sure what to do with your Thanksgiving ham leftovers? Try this delicious ham and potato soup with our favourite ingredient... cheese!  Here is your shopping list! These...
TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

TURKEY DINNER QUESADILLAS WITH CRANBERRY SAUCE

Oct 05, 2020
SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce!  Here...

Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Protein CSA share July 7

I'll keep this short and sweet for now as we are hurriedly packing the bags to get them into the cooler! More details to follow once the bags are packed!   Protein Share Item 1.  ground grass fed beef Item 2. Wild caught Northern Pickerel.    Wild harvested in Northern Manitoba by fishermen who harvest and sell ALL of the fish that their nets bring in.  The common practice in Manitoba is for fisherpeople to bring in nets of fish, keep all of the pickerel (most valuable fish) for sale while throwing away all of the other species of fish that get caught in the nets.  This destructive practice is emptying lake Winnipeg and Manitoba of all species of fish and is not sustainable. Item 3. Chicken legs, free run in a low density barn, no growth hormones, antibiotics or animal bi product in the feed! Finally we have a forecast worthy of turning on the bbq so we thought that this would be a perfect time to make some burgers!  Here are some tips! Remember to get your ground beef to room temperature before cooking it.  If you put cold meat on a hot grill the meat will seize up and dry out. Grass fed beef is naturally lean so when making burgers from your beef this week, be certain to grease your grills before putting the burgers on. I like to keep my burgers simple, just adding some fresh herbs, salt and pepper to my ground beef, mixing it up, and making an evenly thick patty for best cooking.   Many people recommend adding fat to grass fed burgers, either in the form of basting with butter or adding pork to the burger.  Feel free to do this if you wish, I just make sure to cook my burger until just under done then let it rest for a minute to finish. Get the grill HOT, then turn it down to LOW just as you place your burger on it.  You want to sear the one side, then have the flame down to low for gentle cooking.  About 3 minutes for the first side and 2 minutes for the second should do it. The chicken legs that are in your share are meaty, flavourful, juicy and moist.  Perfect for the bbq, oven or stove top alike.   You can marinade these bad boys overnight, then slowly grill to perfection for lunch or supper.  Keep the leg attached to the thigh if you would like, or cut the leg from the thigh for easier portioning.    We have a great vietnamese chicken recipe on our recipe blog at www.cramptonsreceipes.com