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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...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Christina's rockin raw veggie dressing

What's this you say?   A salad dressing made out of.....more salad?

Well, kind of.  This is the dressing that we have been using on the kale salad that we sell at the store.  And it's our wonderful customer Christina who forwarded this recipe over to us. Until Christina sent this over, I had no idea that zucchini in a food processor turns into a wonderful paste.  With the addition of the oil, miso and lemon, the paste turns the consistency of a thick Caesar dressing.

All of the satisfying texture and taste of a bad for you dressing....but with raw veggies and no chemicals!

Here it is, courtesy of one healthy foodie to the rest of us!

Thanks Christina!

In a mini food processor combine following:

1 cup chopped zuchinni ( I just use 1 the size currently in store)

3-4 garlic cloves

1/2cup olive oil

1 Tbsp white miso

1 really good squeeze of lemon (the ladies in the bakery use a really really good squeeze of lemon)

Process and serve over coarsely ripped kale Delicious and BEST served next day:)