Recipes

  • Brussels Sprouts and Butternut Squash Pasta

    October 12 2017 in Post Categories: Recipes

    Ingredients: 1 small butternut squash, peeled salt and pepper, to taste 2 tablespoons extra virgin olive oil 2 cups brussels sprouts, ends trimmed 1 garlic clove, minced 1 pinch (about 1/8 teaspoon) red pepper flakes 2 tablespoons dried cranberries 1/4 cup grated parmesan cheese Method: Preheat the oven to 400 degrees. Line a baking sheet

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  • Zucchini Pasta

    October 12 2017 in Post Categories: Recipes

    Ingredients 2 zucchini, peeled ½ cup water 1 tablespoon olive oil salt and pepper Method Wash zucchini before using your Paderno Spiral Slicer to create “zoodles”, stopping when the seeds are reached, discard seeds. Continue spiralizing your zucchini until you have your desired amount of zucchini noodles. Heat olive oil in a skillet over medium

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  • Cauliflower Rice

    October 12 2017 in Post Categories: RecipesProduceRiceRice

    Cauliflower Rice is a gluten free, low calorie rice substitution that is so delicious and very easy to make. It is full of nutrients, low-carb and diabetic friendly and can be eaten as a side dish or used as a base in stir-fries or curries. Ingredients 1 head cauliflower                                1 tablespoon extra-virgin olive oil 1

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  • Golden Dome of Cauliflower

    October 11 2017 in Post Categories: RecipesCondimentsProduce

    For a big crowd make 2 cauliflowers at once.  Left overs are easily reheated and they taste delicious.   For an extra flavour add 3 tbsp. of Dijon mustard to the recipe. 1 cauliflower – about 2 1/2 lbs 2 cups shredded cheddar cheese 1/2 cupHellman’s Mayonnaise 2 tbsp Dijon mustard 1/4 cup grated parmesan

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  • A Few of Our Favorite Thanksgiving Recipes

    October 02 2017 in Post Categories: Recipes

    Linda’s Standing Ovation “Golden Domes” of Cauliflower I usually make 2 cauliflowers at once, this dish is delicious reheated.  Also, I add 3 tbsp. of dijon as my family likes the taste and the nip it gives to the sauce. 1 cauliflower – about 2 1/2 lbs                                       

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  • Apple Bread Pudding with Mascarpone Honey Cream

    October 02 2017 in Post Categories: Recipes

    Bread Pudding 4 eggs 2 cups | 500 mL milk 1 cup | 250 mL granulated sugar 1 tsp each | 5 mL cinnamon, nutmeg and vanilla extract 5 cups cinnamon raisin bread cut into 1/2” cubes * 2 medium apples, peeled, cored and cut into 1/4” cubes 1/4 cup | 50 mL butter, melted

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  • Ricotta Spiral Pie

    October 02 2017 in Post Categories: Recipes

    Ingredients: 1 – 9” pre-made pie crust, blind baked 2 – 8” zucchini (one green and one yellow) 1 – 8” thin eggplant 1 1/2 cups | 375 mL Ricotta Cheese 1 cup | 250 mL Romano Cheese, grated 2 large eggs 1 clove garlic, minced 1 tsp | 5 mL grated fresh lemon zest

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  • Butternut Squash and Bocconcini Salad

    October 02 2017 in Post Categories: Recipes

    Ingredients 1 small butternut squash, about 2 lb | 1 kg 2 tbsp | 30 mL Butter, melted 2 tbsp | 30 mL maple syrup 2 tsp | 10 mL finely chopped fresh thyme leaves, divided 1/2 tsp | 2 mL each salt and pepper 1/2 cup | 125 mL pecan halves 1 clove garlic,

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  • Stuffing in a Pumpkin

    October 02 2017 in Post Categories: Recipes

    Ingredients: 1 pumpkin, medium about 3-4 pounds 2 – 3 baguettes, can be day old, cut in 1” pieces 3 tbsp butter olive oil 1/2 medium onion, diced 1/4” pieces 1 large carrot, diced 1/4” pieces 2 stalks of celery, diced 1/4” pieces 3/4 cup fresh cranberries, roughly chopped 2–4 garlic cloves 4 slices bacon,

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  • Evan’s Ribs

    August 16 2017 in Post Categories: Recipes

    First, pick out a more streaky back rib. Second, peel the membrane off the back. Next, use a dry rub and give them a good rub down – fount and back. Wrap them tightly in foil, and back for three hours at 250 degrees. Open foil, paint the top of the ribs with your favorite

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