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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...

WEEK 12! FOODBOX FEATURE RECIPES.

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...

WEEK 11! FOODBOX FEATURE RECIPES.

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...

Spinach Artichoke Bread Pudding

This bread pudding came about when we were thinking of other ways to use our famous spinach dip other than just a dip. 

This bread pudding is light, fluffy and delicious! It takes about an hour and half to cook so give yourself enough time. 

Ingredients:

  • 2 baguettes

  • 2 cups Crampton’s spinach dip

  • 1 ½ cups whole milk

  • 4 eggs

  • ½ cup parmesan cheese

Tips and Tricks:

  • This makes a great addition to any brunch menu!  Add some crumbled bacon or ham and top each serving with a poached egg for extra yumminess.
  • Using day old bread works best...you can substitute any of your other favourite breads in place of the baguettes.
  • Feel free to add finely diced or shredded veggies to the mix.
  • You can use this savoury bread pudding in place of stuffing or dressing for dinner.

Instructions:

  1. Preheat oven to 350 and grease a 9x9 baking dish.
  2. In a large bowl, mix together the dip, milk and eggs.
  3. Cut the baguettes into bite size pieces and put in bowl with the wet mixture.  Mix well to coat all the bread.
  4. Transfer the pudding mixture to the prepared baking dish and cover with foil.  Let this sit on your counter for 30 minutes to allow the bread to soak up the wet mixture.
  5. Bake covered for 45 minutes. Remove the foil and sprinkle with parmesan cheese. Bake for another 10-15 minutes.

Tips and Tricks:

  • This makes a great addition to any brunch menu!  Add some crumbled bacon or ham and top each serving with a poached egg for extra yumminess.
  • Using day old bread works best...you can substitute any of your other favourite breads in place of the baguettes.
  • Feel free to add finely diced or shredded veggies to the mix.
  • You can use this savoury bread pudding in place of stuffing or dressing for dinner!