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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 Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup 1 small leek, finely sliced, white and light green parts only 1 small onion, chopped 3 cloves garlic, chopped 2-2.5 lbs carrots, peeled and chopped 1 lb potatoes, scrubbed, chopped (don't bother peeling them!) 1/2 cup olive oil 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chile flakes, or ancho chile powder 6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk Sea salt and pepper 1/2- 1 cup 18% cream, optional Carrot Top Pesto 2 cups carrot top leaves, packed 1 cup basil 3/4 cup olive oil 2 cloves garlic 1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts) 2 tbsp parmesan cheese 1 tbsp red wine vinegar or lemon juice Good pinch of sea salt and pepper
  Roasted Carrot and Cumin Soup This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!! 1. Preheat oven to 400 degrees. 2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile. 3. Toss to combine, and pour on a parchment lined baking sheet. 4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven. 5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant. 6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft. 7. Add the carrots, and simmer another 10 minutes. 8. With a hand blender or stand blender, blend until smooth and creamy. 9. Add cream if desired. (This adds another level of creaminess, but not necessary) 10. Reheat slightly and season with salt and pepper. Serve with pesto!   Carrot Top Pesto 1. Combine all ingredients in a food processor, and pulse until a nice paste forms. 2. Add more olive oil if needed, and season with salt and pepper. 3. Serve on soup as a garnish!