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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...

Fiddleheads!

Always remember to wash your fiddleheads well, and to cook your until fork tender. Raw or under cooked fiddle heads can lead to some massive stomach upset... Just ask my mom. ...    Cook until fork tender and you're good to go!

FIDDLEHEADS WITH SESAME SEEDS

A quick and easy vegetable dish that’s good warm or cold.

3 cups fiddleheads

2 Tbsps sesame oil

1 thinly sliced hot or sweet pepper, to suit taste

1 clove minced garlic

2 tsps lemon juice

seasoned salt and pepper to taste

1/4 cup toasted sesame seeds (or slivered almonds)

lemon slices to garnish

Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.

You can also just boil or steam the fiddle heads until fork tender,

-drain and sautee in butter and garlic until a wee bit crispy

-drizzle with lemon juice if you so choose and eat.