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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...

Roasted Beet & Quinoa Salad w/ Kale and Feta

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One of the best salads out there! Sweet and salty with a little bit of heat from the red pepper flake infused dressing! DOUBLE the recipe and store it in your fridge all week long for quick work lunches,or as a side to your favorite protein! Definitely a go-to for BBQ potlucks as well! Try subbing 1/2 of the kale for the dark leafy beet tops! The flavour is very similar to chard/kale! Along with being delicious, beet greens are a great source of fiber, and are packed with antioxidants and Vitamin B6! 

Roasted Beet & Quinoa Salad with Kale and Feta Makes 4+ servings  —————————————— Ingredients
  • 2 medium golden/or red beets, peeled and cut into 1/2” wedges
  • 1 Cup quinoa
  • 1/4 Cup garlic scapes, chopped 
  • 1 Small bunch kale, ribbed and chopped
  • 1/2 Cup crumbled feta
  • 1/3 Cup dried cranberries
  • 1/4 Cup sliced almonds (optional)
For the Dressing:
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1/2 Tsp red pepper flakes
-whisk to combine- —————————————— Directions Preheat oven to 400 degrees. Toss beet wedges in a drizzle of olive oil and place in single layer on a lined baking sheet. Bake 35-45 minutes until fork tender , turning them over half way through.  Bring quinoa and 2 cups of water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Set aside to cool. While Quinoa is cooking, in medium skillet set over medium-high heat, add a drizzle of oil and sauté the garlic scapes for a couple minutes, until softened. Remove the tough ribs from the kale, stack and thinly slice the leaves. Add to the pan and cook for about 5 minutes until wilted. at this point, you could add the BEET GREENS if you wanted to. They are edible and delicious.  In a large serving bowl, combine beets, quinoa, and kale mixture. Store in your fridge to chill.  Before serving, add feta, dried cranberries, sliced almonds, and dressing! Fold everything together and enjoy!