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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...

Puff Pastry Ricotta & Zucchini Tart

Ingredients:
  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry
1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside. 2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside. 3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it. 4. Lightly roll it till seams are flat and sheet looks even all around. 5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through. 6. Take a fork and prick the pastry all within the border so air can get through. 7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil. 8. Brush the edges with olive oil. 9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it. Enjoy!