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  • Grilling the Perfect Steak

    May 31 2020 in Post Categories: RecipesMeat

    PICKING OUT A STEAK While most people will tell you a ribeye is the most tender, I (Thomas) actually am a striploin guy myself. What’s more important that the cut is the marbling and handling of the meat. The most important secret of grilling a great steak is buying quality meat. No amount of deft

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  • Three Pea Medley with Asparagus and Radishes

    May 30 2020 in Post Categories: Recipes

    This dish with its vibrant green palette sings with the flavours of Spring and makes a great side dish. Servings: 6-8 Ingredients: 1 bunch of asparagus 8 ounces (200g) snap peas 8 ounces (200g) sugar peas 1 cup (150g) frozen peas 2 tablespoons (30ml) olive oil juice from 1 lemon, approximately 1/4 cup (60ml) 3-4

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  • The Art of Dressing a Hamburger

    May 27 2020 in Post Categories: Recipes

    Alongside the lowly hot dog, the hamburger might be the quintessential BBQ go-to for serving the masses. Throw as many as will fit over a medium grill, flip after 5 minutes, slap on a piece of cheese, stuff in a bun and serve; pretty simple, right? Yes, and no. Even when entertaining many people, quality

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  • The Best Asparagus Recipes [from our Shoppers!]

    May 26 2020 in Post Categories: NewsRecipesMuffins

    We are starting to see some amazing local crop and thought why not a giveaway showing off one of our favorite vegetables, Asparagus! We challenged our shoppers to come up with their best asparagus recipes and share them on Instagram for a chance to win $100 gift certificates to spend at The Village Grocer. Scroll

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  • Spicy Thai Steamed Mussels

    May 21 2020 in Post Categories: Recipes

    Ingredients 4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce Method Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3

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  • Mama’s Mussels Italian

    May 21 2020 in Post Categories: RecipesFish & Shellfish

    1.5 kg (3lbs) PEI Mussels 540 mls canned Italian stewed tomatoes ½ cup white wine ½ tsp hot red pepper flakes ½ cup parsley, chopped In a large saucepan, combine all ingredients except mussels.  Boil uncovered, stirring often until thick (about 5 minutes).  Add mussels, cover and cook over medium heat, stirring once until mussels

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  • Mussels in White Wine and Garlic

    May 20 2020 in Post Categories: Recipes

    Ingredients 4 lbs live mussels, 2 cups dry white wine, 1 large shallots, 4 garlic cloves, finely chopped, ½ teaspoon salt, 1/3 cup mixed fresh herbs, 6 tablespoons butter, cut into pieces Method Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells),

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  • Thomas’ Chorizo Mussels!

    May 20 2020 in Post Categories: Recipes

    WE LOVE MUSSELS! So easy to cook and can be taken in so many different flavour profiles. Just pick out any that are open ( and don’t close up when tapped) and run under cold water. Thomas loves to take one of our chorizo sausages out of the casing, fry it in oil with minced

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  • Drunken Mussels

    May 20 2020 in Post Categories: RecipesFish & Shellfish

    5 pounds of fresh mussels 1 tablespoon butter 1/4 cup celery, chopped 1/4 cup shallots or sweet onions, finely chopped 12 ounces Guinness draught beer 1 lemon, cut into wedges flat leaf parsley, chopped Stir the mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are

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