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Recipes

  • Thomas’ Spaghetti Carbonara

    October 21 2020 in Post Categories: Recipes

    You start off by bringing a pot of salted water to a boil. In the meantime you will coarsely chop the pancetta and fry it in its own fat for about five minutes, allowing the fat to render until the bits are a delicious shade of brown, and then kill the heat. On the side,

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  • Thomas’ Easy Grouper

    October 21 2020 in Post Categories: Recipes

    Grouper is prized for its sweet, naturally buttery taste, and its meaty texture that flakes to touch, this fish doesn’t need a lot of work to shine. Simply season it in salt and pepper and dredge it in flour. Cook it in olive oil with a few knobs of butter, basting frequently until it’s a

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  • Stuffing in a Pumpkin

    October 19 2020 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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  • Gluten Free Pot Roast

    October 13 2020 in Post Categories: RecipesMeat

    4 pounds Village Grocer Pot Roast 1 teaspoon fresh garlic, chopped 2 litres beef stock 1 teaspoon fresh thyme, chopped 4 large onions, sliced 2 cups dry red wine 4 bay leaves 4 tablespoons cornstarch Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine,

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  • Thomas’ Pot Roast

    October 13 2020 in Post Categories: RecipesMeat

    Ingredients 1 (4 lb) pot roast 2 tablespoons Dijon mustard canola oil 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 750 ml red wine 8 shallots, peeled 4 cups beef stock 5 carrots, peeled 1/2 cup unsalted butter 1 stalk celery, cut in half 4 sprigs thyme 4 leeks, cleaned and sliced

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  • Doreen’s Old Fashioned Pot Roast

    October 13 2020 in Post Categories: RecipesMeat

    In a heavy pot, or Dutch oven (with a tight fitting lid) heat about 1/4 cup of butter and 1/4 cup of cooking oil together. Dredge entire roast with flour seasoned with salt and pepper. Brown the roast slowly on all sides. Now add 5 or 6 medium-sized, sliced onions to the pot and brown

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  • EASY BRITISH COLUMBIA SNAPPER

    September 18 2020 in Post Categories: Recipes

    B.C. Snapper is also known as wreckfish or rockfish because they are known to hang out around shipwrecks. They have a firm flesh like halibut with a mild, sweet flavour. You can use this in any whitefish application: battered, breaded, baked, roasted. The skin is a real treat when crisped up! EASY BRITISH COLUMBIA SNAPPER

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  • Golden Dome of Cauliflower

    September 15 2020 in Post Categories: RecipesProduce

    Cauliflower is such a versatile ingredient.  It can be baked, fried, or even made into a rice substitute! With so many different ways to enjoy it, we thought we’d share one of our longtime favourite recipes. Our Golden Dome of Cauliflower recipe uses two types of savoury cheeses and is baked to a delicious perfection

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  • The Lady Bug Frosé

    August 28 2020 in Post Categories: Recipes

    Ingredients: 1 (750-ml.) bottle rosé, chilled. Our favourite is Malivoire’s Lady Bug Rosé 4 cups chopped strawberries 8 cups ice, pre-crushed if available 2 tablespoon honey or sugar, optional   Method: Add 1/2 bottle of rosé, 2 cups of strawberries, 4 cups of crushed ice and 1 tablespoon of honey to a blender or Vitamix. 

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  • Salad Nicoise with Seared Tuna

    August 06 2020 in Post Categories: Recipes

    Makes 4-6 servings Ingredients: 1/2 pound (150g) baby potatoes, scrubbed & halved 1/4 cup (50g) pitted Nicoise olives 2 -1 inch thick tuna steak (can sub for another protein of choice) 1/2 pound (150g) fresh green beans, blanched 4 hard boiled eggs, halved 8-12 cherry tomatoes, halved 6 radishes, halved 1 – 8 oz jar

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