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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...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Spring Asparagus and Lemon Quinoa Salad

Spring Asparagus and Lemon Quinoa Salad
  • 1 tablespoon olive oil
  • 1 1/2 cups white quinoa
  • 3 cups water or chicken stock
  • 4 baby zucchini or 2 small
  • small handfull of asparagus
  • 1 cup fresh peas or fiddleheads
For the dressing:
  • 1/4 cup lemon juice
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoons SMAK DAB Honey Horseradish Mustard
  • 1 tablespoon honey
  • 1 small garlic clove
  • Big handful of finely chopped fresh basil
  • Plenty of sea salt and freshly ground pepper
  • Parmesan, to serve
  1. Rinse your quinoa thoroughly in a sieve until the water runs clear.
  2. Put your oil into a saucepan over a medium heat and fry your quinoa for 5 minutes.
  3. Add the stock and a good pinch of salt and pepper. Boil for 20 minutes on medium heat.
  4. Meanwhile, thinly slice your zucchini lengthways, and trim your asparagus ends. (Bend the end of the asparagus until it naturally snaps, this piece is the woody and tough to eat!) Griddle them all for a few minutes on each side until soft.
  5. Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.
  6. Cook the peas/fiddleheads in salted boiling water for 1 minute and drain. Run under cold water to cool down completely. Cut into bite sized pieces.
  7. When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a fork.
  8. Roughly chop the zucchini and asparagus and mix with the quinoa, peas/fiddleheads and dressing.
  9. Serve with shavings of Parmesan cheese.