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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...

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.