Karen and Linda, the Village Queen Bees, have been dining on our Turkeys for over 38 years. Tradition stands supreme at their table with each Thanksgiving meal serving up the turkey stuffed with the VG Sage and Onion Stuffing, their Standing Ovation Mash Potatoes and Golden Dome of Cauliflower. Preparing the meal always starts with
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What to do with all the leftover bread from your fall feast? Make Pumpkin Bread pudding, of course! Ingredients: Bread Pudding: 2 cups half and half 2 cups of pumpkin puree 1 cup of dark brown sugar, tightly packed 3 large eggs, beaten 1 1/2 tsp. pumpkin pie spice 2 tsp. ground cinnamon 2 tsp.
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It’s pumpkin season! Karen and Linda have created a delicious creamy pasta made with pumpkin purée and the Village Grocer sage and onion sausages making a meal that is simple but so satisfying. Ingredients: 6 Village Grocer Sage and Onion Sausages Pasta Sauce: 1 tablespoon (15ml) butter 2 cloves garlic, minced 1 cup (245g) pumpkin
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Pork Tenderloin with Brandied Cranberry Sauce The sweet notes from The Village Grocer’s Brandied Cranberry Sauce turns pork tenderloin into a delicious festive delight for the holidays. Serves 6 Ingredients: 1 tablespoon (15ml) extra virgin olive oil 1 ½ lb (680g) pork tenderloin 1 tablespoon (15ml) butter 2 shallots, finely diced 1 teaspoon (5ml) fresh
Read MoreSmashed Fingerling Potatoes with Caramelized Onions Ingredients: 1 pound of yellow onions, peeled and thinly sliced in half moons 4 tablespoons butter, unsalted 2 tablespoons extra virgin olive oil 4 sprigs fresh thyme, leaves only 1 pound of fingerling potatoes, about 20 potatoes ¼ cup, unsalted butter, melted ¼ cup freshly grated Parmesan sea salt
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Untreated Cedar Plank 6 (4oz) Salmon Fillets 1/2 cup extra virgin olive oil 1 large red onion, chopped 1 lemon, sliced 1/2 tablespoon black peppercorns, crushed Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse
Read MoreINGREDIENTS: 1 lb of shark 1⁄2 cup of orange juice 2 tbsp of soy sauce 1 tbsp of lemon juice 1 clove of minced garlic ¼ teaspoon of pepper 1 tbsp of olive oil METHOD: Mix a marinade to season the shark. You have plenty of options when adding flavor to grilled shark. For a
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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling. Ingredients Ingredient Checklist • 1/4 cup olive oil • 1 clove garlic, cut into thin slices • 1/2 teaspoon dried sage
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Tired of your plain Jane salad day-after-day..give our take on the Grilled Romaine with Honey Mustard Dressing a try. Ingredients: 4 slices bacon, cooked and chopped 2 large heads romaine lettuce 1 cup grape tomatoes, quartered 1 cup mayonnaise 1 clove garlic, minced 1 tablespoon honey mustard 1 tablespoon Worcestershire sauce juice of 1/2 lemon
Read MoreIngredients Colossal size shrimps (3-4 per person) 1 whole lemon, juiced and additional for presentation olive oil (about ½ cup, depending on number of shrimps) hot sauce (optional) salt and pepper Method Combine juice of one lemon, olive oil, a splash of hot sauce (more if you like the heat), and salt and pepper to
Read MoreFor more information, please contact Karen or Linda at The Village Grocer
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