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Winter Citrus Salad

Winter Citrus Salad

Jan 20, 2021
To celebrate citrus week we made this delicious citrus salad. Finished with a honey citrus vinaigrette this salad is quick, easy and delicious!     SALAD: Lettuce of your choice -...
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...

Roasted Tomatillo Salsa

Prep and cook time: 35 – 40 minutes Makes about 2 cups Ingredients:
  1. ¾ pound tomatillos
     2. ¼ pound small onions (about 1”)      3. 1 – 2 mild fresh green chilies – poblano or Anaheim      4. ½ cup packed fresh cilantro      5. 2-4 tablespoons lime juice     6. Salt  
  1. Pull off and discard tomatillo hulls.  Rinse tomatillos and set one aside. Place remaining tomatillos, onions (don’t peel onions if you want sauce to have a mild roasted flavour), and chili in a 10-12 inch frying pan.  (Use an old pan; this process tends to discolour the surface – I use an old cast iron frying pan.)   Shake pan or turn veggies frequently until they are charred all over, about 15 minutes.  Tomatillos should be soft when pressed.
  2. Let vegetables cool.  Peel onions if roasted in their skins.  Pull loose skin from chili and discard; also cut out and discard stem and seeds.
  3. In a food processor or with a knife, mince uncooked tomatillo; roasted tomatillos, onions, and chili; and cilantro.  Season mixture to taste with lime juice and salt.  Serve, or if making ahead, cover and chill up to 4 days.
Superb with grilled meat and poultry, also a refreshing dip for tortilla chips.  A big spoonful or two may also be mixed with a mashed ripe avocado, add more lime and salt to taste.