Neanderthal, double cut, bone-in, big enough to serve two fully grown carnivores, behemoth steaks. Several notes on cooking these: firstly, given the fact that we only sell prime beef, you are doing yourself a great disservice if you are seasoning with anything but salt and pepper. Keep it simple — you want to taste what
Read MoreIngredients: 1 teaspoon Kosher salt, plus more for pasta pot 1 pound dried fettuccine 2 cups heavy cream or half-and-half 4 tablespoons unsalted butter 10 fresh sage leaves 1/2 cup grated parmesan Method: Bring a large pot of salted water to boil for pasta. When you are ready to begin the sauce, slip the fettuccine
Read MorePerhaps a perfect dish, this pasta is simply made with spaghetti, bacon, eggs and grated cheese. Since there are so few ingredients, be sure to choose the best possible version of each for the most delicious result. Ingredients: Kosher salt 6 oz bacon, chopped 1 cup extra virgin olive oil 1 pound spaghetti 2 large
Read MoreThis is one of those sauces that you must try. Once you do, I assure you that you will make it one of your family’s standard recipes. It is quick, simple, and nutritionally sound, and this sauce is at the base of many other recipes. You can double or triple this recipe for big dinners,
Read MoreIngredients 2 boneless, skin-on halibut fillets 1 tsp olive oil 1 large clove garlic, minced 2 tsp lemon zest Juice 1/2 lemon, divided 1 tbsp chopped flat leaf parsley Method Preheat oven to 400°F. In a large nonstick baking dish, add halibut skin side down and drizzle with oil. Top with garlic, parsley, lemon zest
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We’re celebrating the iconic Canadian flavour of Maple this week. Start your morning with a plate of Whole Oatmeal Pancakes, topped with organic blueberries, drizzled with The Village Grocer Maple Syrup and a side our of hand crafted Maple and Bacon Sausages…..all on sale this week! Wholesome Oatmeal Pancakes This recipe comes from Karen and
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We never tire of tender, milk pork tenderloins. Creating a satisfying one-pan meal of roasted pork and plenty of vegetables is a simple and delicious weeknight meal. This recipe is adapted from Cook’s Country One-Pan Wonders cookbook. Fuss-free meals for your sheet pan! Ingredients: 4 tablespoons unsalted butter, softened 2 tablespoons minced fresh chives 1
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Use your sheet pan to create this one-pan wonder dinner! Fuss-free meals. This recipe is adapted from Cook’s Country One-Pan Wonders cookbook. Ingredients: ¼ cup chives, minced 5 tablespoons + 2 teaspoons extra-virgin olive oil 2 tablespoons whole grain mustard 2 teaspoons lemon juice, plus lemon wedges for serving 1 teaspoon honey salt and pepper
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Ingredients: 4 pounds pork back ribs 1/4 cup brown sugar 2 teaspoons paprika 2 teaspoons chilli powder 1 teaspoon pepper granulated garlic 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Method: In a large dish mix dry spices. Add ribs and rub with spice mixture. Cover and refrigerate for 12-14 hours. Place ribs, meat side down
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Karen discovered a wonderful Mexican restaurant called La Morenita in Palo-Alto, California over 15 years ago which serves these amazing nachos that look like a blooming rose. She has been making them ever since, and is excited to share this easy recipe with you. Ingredients: 1 bag of tortilla chips (round) 1/4 cup of salsa
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