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Fresh Heritage Pork Bone-in Hams

Fresh Heritage Pork Bone-in Hams

Apr 02, 2021
This is a suggested ham recipe used for this specific kind of ham (fresh heritage pork bone-in hams). Please feel free to modify as you wish or simply use as a...
Crampton's Spinach Dip Uses

Crampton's Spinach Dip Uses

Mar 30, 2021
Our famous spinach dip is so much more than just a spinach dip! There are endless possibilities for its uses if you just BELIEVE... or simply follow our spinach dip...
Spinach Artichoke Bread Pudding

Spinach Artichoke Bread Pudding

Mar 30, 2021
This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip.  This bread pudding is light, fluffy and delicious!...
Meyer Lemon Lemonade

Meyer Lemon Lemonade

Mar 26, 2021
It will feel like spring with this delicious Meyer lemon lemonade! We made one regular and one with some added raspberry syrup.  The raspberry syrup is made to be mixed...
Easter Leftovers - TURKEY TETRAZZINI

Easter Leftovers - TURKEY TETRAZZINI

Mar 15, 2021
Ingredients: 1/4 cup unsalted butter 1 medium onion finely diced 1 teaspoon minced garlic 1 teaspoon Italian seasoning 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all purpose flour...

Protein Share August 20

This week's share will introduce you to Pike.  A wonderful fresh water fish that is firm, sweet, and flavourful.  You can fry it, bake it, turn it into tacos, chuck it in a stir fry, pop it on the bbq.  Have leftovers?  Because pike is so firm, it makes great fake tunafish sandwiches, fake tuna salad or just reheat. When I was traveling in Trinidad and Tobago years ago, the local street food was bake and shark.  Basically a fried fish sandwich.  The firm texture of Pike perfectly replicates the firm fish used in those sandwiches.  mmmm.   Check out the recipe here. This week's protein share to have. Pike, wild caught in northern Manitoba.  This pike is filleted by wonderfully skilled workers in Northern Manitoba who have learned from their ancestors the best way to process fish.  Barry, from whom we purchase the fish, has set up a government inspected fish processing plant near the Pas Manitoba.  He employs the local community, keeping the skills and traditions of fish processing alive.   We are very proud to be selling his sustainably harvested fish. Grass fed beef steak. - Grass fed, freely ranged, fed no growth hormones, no animal by products and no antibiotics in the feed ration. Remember, grass fed beef is lean.  Please follow these instructions for a fabulous steak. How to cook your Grass Fed Steak- On the BBQ. - Heat BBQ to high, to get the grill hot.  Turn down to low.  Place room temperature steak (seasoned to your liking) on grill.  Close lid and time for 2-3 minutes.  Turn steak, close lid and time for 2-3 minutes.  Remove steak from grill, place on a plate, cover and let rest for 3 minutes.  Serve. On a pan - Preheat your oven to 350 degrees. Heat a grill pan to medium high. Place room temperature steak (seasoned to your liking) on the pan. Let cook for 1.5-2 minutes Flip steak and let cook for another 1.5-2 minutes Place pan in the hot oven, let cook for 3 minutes. Remove pan from oven, place steaks on cutting board and let rest for 2 minutes.  Serve