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Caramelized Onion and Tomato Galette

Jul 23, 2021
Check out this recipe from Chef Cryssi featuring your Week 5 Summer Food Box ingredients! Ingredients: 3-4 Beefsteak tomatoes, sliced and salted 8 oz cream cheese, softened ½ cup soft...
Carrot Tops 3 Ways: Our New Favourite Green!

Carrot Tops 3 Ways: Our New Favourite Green!

Jul 14, 2021
Knowing how much time, energy and resources goes into growing high quality, fresh produce, we strive to waste as little as possible, and more often than not,  something delicious is...
Kale + Garlic Scape Pesto with Sorrel and Parsley

Kale + Garlic Scape Pesto with Sorrel and Parsley

Jul 09, 2021
Ingredients 1 bunch kale 1 bunch basil 1 bunch garlic scapes 1 bunch parsley 1 bunch sorrel 1/4 cup walnuts 1 cup parmesan cheese 1 cup olive oil Salt and...
Beef Bulgogi + Rice

Beef Bulgogi + Rice

Jul 09, 2021
BEEF BULGOGI + RICE (photo from Sweet and Savoury Meals)   Ingredients: 1 lb beef sirloin,  thinly sliced ¾ cup Cryssi’s Bulgogi Sauce 2 green onions, thinly sliced (for garnish)...
Sour Cherry Chutney

Sour Cherry Chutney

Jul 07, 2021
  Sour cherries slip out of sweets category and into savoury mode in this rich chutney!  Pair with rich meats such as duck, venison, bison, grass-fed beef and dark meat portions...

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:)