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Sep 24, 2021
4 chard leaves 1/2 cup hummus (we suggest Crampton’s Lemon Dill) 1 cup cooked spaghetti squash  1 medium cucumber 1 field tomato 2 carrots , grated 1 avocado , sliced...

Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...


Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...


Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

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!