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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...

Simply spaghetti squash.

Those little dark yellow spaghetti squash that we have in store right now are AMAZING.

To prepare simply.

Wash your squash.  Pierce in 3-4 places. Place in microwave and cook on high for 2-3 minutes to soften the shell.

Carefully remove hot squash, cut in half length wise and scoop out the seeds.

In the cavity place 3 tbsp olive oil, 2 cloves of garlic cut up, and pepper to taste.  Place your halves of squash, shell side down, in an oven proof dish.  Add half an inch of water to the dish, casserole, whatever you are using.

Bake at 350 for 30-45 minutes until tender.

Remove squash with oven mitts.  Carefully scrape out the spaghetti strands into a bowl with a fork.  Mix the spaghetti up with the garlic that had been roasted in the cavity.

Enjoy!