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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...

Yam and kale pancakes. My new favourite

I started making these in the house a few months ago and we just LOVE them.  Maybe you'll be able to convince your kids that they are hashbrowns and they'll eat them?

Peel and grate One Yam

Remove rib and finely chop One bunch Kale(or use one cup frozen chopped spinach, or a little less than a cup of finely chopped broccoli).  Sautee the chopped kale for 5-10 minutes until wilted.  Let cool.

Mix the Kale and the Yam together in a big bowl.  Add in whatever spices and herbs your family likes.  I add in one full bunch of cilantro chopped up, and some Maple Leaf Spicy Thai seasoning that I like. You can add black pepper, curry powder, lemon zest, whatever tickles your fancy.

Crack 2-3 eggs into the bowl (depends on how big your yam was), and beat the egg into the grated veggies, coating everything.

Get a little oil heated up in a cast iron pan.  When hot, pinch a blob of the mixture with your fingers, put in the pan, and spread it out with a fork to make it about half an inch thick..  Repeat to fill the pan with small pancakes.  Alternatively, you can make one big thin pancake then cut it with a spatula to flip it in quarters.

Wait a minute or two, then flip your pancakes.  The cooked side should be golden brown.  The second side should only take another minute.

Serve with creme fraiche, herbed greek yogurt, or with my favourite asian dressing.

Erin's Favourite Asian Dressing

Grab a coffee cup.

Pour about half an inch of rice vinegar into the bottom of the cup

Pour in enough soy sauce to bring the level in the cup up to about 3/4 of an inch

Pour in about a tablespoon of sesame oil

Add half a teaspoon raw cane sugar, and some ground black pepper

Mix with a fork, pour over cucumber salads, spinach salads, or dip your yam/kale pancakes in it.  mmmm.