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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...

Manitoba Trout!

What a beautiful way to eat fish.  Locally grown, responsibly farmed, DELICIOUS, and no need to put more pressure on our over fished oceans.   I love a tasty solution. We currently have rainbow trout filets in the freezer section at the shop.  Each filet will feed 2 incredibly hungry big eaters, or more realistically, 3-4 people. You can pan fry, bake, poach or bbq your fish.  Though some have great confidence in their bbq flipping abilities, I always make sure to cook these trout filets on some aluminum foil on the bbq.  I prefer to prevent a poorly executed fish flip and avoid the disaster of most of the trout falling into the flames. Each trout filet will take about 10 minutes to cook when frying or grilling (5 minutes per side), and you'll know that it's done when the flesh flakes easily with a fork. Trout lends itself equally well to a simple salt, pepper and garlic treatment, as more complex flavour combinations.  You can enjoy the beautiful salmon like flavour and texture of this trout on its own, but it also holds its own when marinated in spicy, robust, or heavy sauces or seasoning. I love the flavour of trout on its own so I tend to opt for the plainer preparations, usually just a little salt, pepper, garlic and thyme on the bbq, then a small squish of lemon. Feeling saucy though? Whisk together
  • 1/4 cup butter, melted
  • 2 tablespoons lemon juice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
Baste 2 lbs of trout filets with the mixture.  Grill on medium for 8-10 minutes, until the fish is almost done.  For the last 2 minutes, brush on a quarter cup of your favourite bbq sauce. Enjoy!