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Apple Sweet Potato Quinoa Salad

Apple Sweet Potato Quinoa Salad

Sep 29, 2022
Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...

Sue's Fiddlehead or Asparagus Pasta

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 cups whole wheat penne pasta 2 cubed cut tomatoes About 2 cups of fiddleheads ½ cup olive oil 6 cloves garlic, coarsely chopped Garden chives- chopped in ½ inch strips Chilli pepper seeds to taste- about ½ tsp Coarse ground pepper Parmesan cheese Method:
  1. Boil or steam fiddleheads 5 minutes. Drain water and rinse fiddleheads. Set aside.
  2. Heat olive oil is a large saucepan, add garlic. Sauté
  3. Add fiddleheads to saucepan and continue cooking, while adding the chives, tomatoes, chilli pepper seeds and pepper. Cook for about 5 minutes. Remove from heat before fiddleheads lose their brighter green colour.
  4. Cook pasta “al dente”. Drain. Add fiddlehead mixture and top with parmesan cheese.
This is also excellent when re cooked in a pan the next day! It is a great ‘make ahead’ meal. Add a salad and serve. Asparagus, cut into 1 inch pieces can be used when fiddleheads are no longer in season. Serves 4-6