Featured Article

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...

Winter Squash Agro dolce

1 2lb kabocha squash, peeled and seeded, cut into 1” wedges

2 small delicatta squash, seeded, cut into 1.5” wedges

2 tbsp olive oil

Sea salt and pepper

¾ cup red wine vinegar

1/2 cup brown sugar

2 tbsp golden raisins, chopped

1-1/2 small chile, finely chopped (depending on heat preference!) OR a good pinch of chile flakes

Preheat the oven to 400. Place squash on a rimmed baking sheet. Drizzle with olive oil and season generously with sea salt and pepper. Roast, tossing lightly occasionally, for about 30-35 minutes.

Meanwhile, bring the chile, vinegar, sugar, and a pinch of salt to a boil in a saucepan over medium heat. Reduce heat and mixture until syrupy, about 8-10 minutes.

Transfer the squash to a platter, and drizzle with the agro dolce. Serve!