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Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...


Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...


Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

Roasted Golden Beet and Goat Cheese Crostini with Summer Savory & Honey

Aug 20, 2021
  Ingredients: 1 baguette or loaf of bread, sliced thin 4 medium-sized golden beets, peeled and diced 2 Tbsp. olive oil 4 oz. goat cheese  1 tbsp summer savory (plus...

Sour Cherry Granita

From the fabulous "Prairie Fruit" cookbook by Getty Stewart

-Cherry Juice, 2 cups

-Honey, 1/4 cup

-Lemon Juice, 1 tbsp

-Water, 3/4 cup

1. Mix the cherry juice, lemon and honey in a sauce pan

2. Heat and stir to dissolve honey.  Remove from heat, stir in water.

3. Pour in a shallow, freezable dish and freeze for 60 minutes.

4. Remove and scrape ice crystals from the side into the centre.

5.  Freeze for 30 minutes, then scrape again.  Continue to freeze and scrape every 30 minutes until entire mix is frozen, about 4 hours.

6. Scoop into individual serving dishes.  If frozen too hard, rest on counter for 5 minutes before scooping.