Cherry Season is upon us. Time to embrace their juicy, sweet flavour in pies, cakes and jams. Removing their pits is made quick and easy with the Good Grips Cherry Pitter. It has a non-slip grip and is dishwasher safe. Check out Karen and Linda’s Cherry Clafoutis recipe, a simple French dessert bursting with Cherry
Read More
Let’s Get the Party Started! Sip, Savour and Sizzle! It’s time celebrate Canada Day with our iconic cocktail, the CAESAR! We carry Walter’s Caesar Mix to make it easy. Fire up the grill with our Sizzler lighters and you’re all set to create your best festive bbq bash ever! Happy Canada Day!!
Read More
We have created a hand-pressed patty with green onions, garlic, ginger, lemon, eggs and breadcrumbs, these are absolutely delicious. Really simple to prepare, just sear the patty in a non-stick, cast iron, or grill pan; 2-3 minutes per side. Dress this burger as you would any other. I would suggest some Sriracha mayo to balance
Read More
During the summer months, local produce is at its best and we try to enjoy it as much as possible. Local asparagus, peppers, eggplant, onions, mushrooms and zucchini are high on our list…and corn on the cob of course! Grilled vegetables are such a treat as they express sweeter and more caramelized flavors after being
Read More
Ingredients: 2 large field tomatoes, cut in bite size pieces 1 large English cucumber, thinly sliced 1 small red onion, finely chopped 1 bunch of fresh dill Vinaigrette 1/4 cup olive oil 1/8 cup white wine vinegar 1 1/2 teaspoon sugar 1 clove garlic, crushed 1 teaspoon fresh dill, chopped 1/4 teaspoon sea salt 1/8
Read More
Ingredients: swordfish steaks 1/4 cup soy sauce 1/4 cup orange juice 2 tablespoon ketchup 1 tablespoon lemon juice 1 garlic clove, chopped 2 tablespoons parsley, chopped 1/2 teaspoon oregano salt and pepper, and crushed red pepper to taste Directions: Combine all ingredients in a bowl and marinate swordfish steaks for at least 2 hours. Baste
Read More
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
Read More2 whole branzino, each 1 to 1 1/2 lb. Kosher salt and freshly ground pepper, to taste 1/2 lemon, thinly sliced 1 garlic clove, thinly sliced 2 small fresh thyme sprigs 1 1/2 Tbs. olive oil Prepare a medium-hot fire in a grill. Season each fish cavity with salt and pepper. Place the lemon slices,
Read More
Ingredients: 4-5 tablespoons of fresh pesto, we love Thomas’ Village Grocer Fresh Pesto 4 zucchini, spiralized noodles 1 cup of cherry tomatoes, sliced in half 1 ball of Burrata cheese, drained, divided into 4 equal pieces 1/4 cup pine nuts, optional Kosher salt Freshly cracked pepper Method: Prepare the zucchini noodles with a spiralizer and
Read More
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
Read More
