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Recipes

  • Broccoli with Toasted Garlic

    January 15 2011 in Post Categories: RecipesVegetables

    1 lb broccoli, washed and cut into florets 1 tbsp olive oil 3 cloves garlic, thinly sliced salt and pepper Blanch broccoli in salted boiling water for approximately 45-50 seconds.  Cool in cold water. In the meantime, heat the oil in a large skillet over medium heat and add the garlic.  Cook the garlic in

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  • Baked Pumpkin Puree

    January 15 2011 in Post Categories: RecipesVegetables

    1 fresh pumpkin, up to 4 lbs Preheat oven to 350° F.  Cut top from pumpkin.  Scrape out stringy membranes and seeds. (Save the seeds to make Toasted Pumpkin seeds)  Cut the pumpkin into large pieces and place on a baking sheet.  Bake about 45 minutes or until pumpkin is soft.  Let cool until you

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  • Asian-Style Vegetable Stir-Fry

    January 15 2011 in Post Categories: RecipesVegetables

    This quick and healthy vegetable stir-fry is flavored with honey and red pepper flakes. ¼ cup honey ¼ cup prepared stir-fry sauce ¼ tsp crush red pepper flakes 4 tsp peanut or vegetable oil 2 cup small broccoli florets 2 cups small mushrooms 1 small onion, cut into wedges and separated into 1 inch strips

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  • Apple-Pear Salad

    January 15 2011 in Post Categories: RecipesSalads

    1 large red apple, cut into julienne strips 1 large pear, cut into julienne strips 1 medium celery stalk, cut into thin slices (about ½ cup) 4 oz Havarti cheese, cut into julienne strips 3 tbsp olive oil 2 tbsp frozen apple juice concentrate, thawed 3 tbsp coarsely chopped honey-roasted peanuts In a medium salad

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  • Autumn Vegetable Soup

    January 14 2011 in Post Categories: RecipesSoups

    2 tbsp Pure by Christine Cushing Extra Virgin Olive Oil (25 ml) 2 tbsp butter (25 ml) 1 large cooking onion, chopped 1 medium carrot, chopped 1 stalk celery 1 leek, white part only, chopped 1 tsp chopped ginger 2 sprigs, whole thyme 2 broccoli stems, trimmed and sliced into medallions 2 sweet potatoes, peeled

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  • Winter Squash Soup

    January 14 2011 in Post Categories: RecipesSoups

    This versatile soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner when prepared with warm crusty bread and Doreen’s tossed green salad. ¼ cup butter 1 tbsp finely chopped shallot 1 tbsp finely chopped gingerroot 12 oz fresh winter squash 1 medium Village Grocer chicken

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  • Wild Sockeye Salmon and Broccoli Chowder

    January 14 2011 in Post Categories: RecipesSoups

    1 can (150 gr/5.3 oz) Raincoast Trading Skinless, Boneless Sockeye Salmon 1 tbsp (15 ml) butter 1 small red onion chopped 1 tbsp (15ml) flour 1 tsp (5ml) fresh thyme, chopped or ½ tsp (2ml) dried 2 cups (500ml) hot milk 1 cup (250ml) potatoes cooked and diced 1 cup (250ml) broccoli flowers, steamed ¼

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  • Fresh Corn Gazpacho

    January 14 2011 in Post Categories: RecipesSoups

    6 tomatoes, peeled, seeded and cut in chunks 1 onion, chopped 4 cloves garlic, chopped finely 1½ cups corn kernels 2 peppers (one green and one yellow) 1 cucumber, peeled, seeded and cut in chunks ¼ cup red wine vinegar 2 tbsp olive oil 1½ cups tomato juice In a food processor, puree together tomatoes,

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  • Fancy Red Pepper Cognac Bisque

    January 14 2011 in Post Categories: RecipesSoups

    1 jar 730 ml Pure by Christine Cushing Cognac and Fire-Roasted Pepper Tomato Sauce 3 cups chicken stock (750 ml) – save 2 tbsp of stock cold to blend with corn starch 1 tbsp cornstarch (15 ml) 1/3 cup 35 % cream (75 ml) Salt and pepper to taste Garnish: 2 green onions, thinly sliced

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  • Creamy Wild Rice Soup

    January 14 2011 in Post Categories: RecipesSoups

    75 ml (1/4 cup) butter or margarine 125 ml (1/2 cup) flour 1.25 L (5 cups) chicken broth 15 ml (1tbsp) butter or margarine 125 ml (1/2 cup) shredded carrot 125 ml (1/2 cup) finely chopped onion 125 ml (1/2 cup) sliced mushrooms 125 ml (1/2 cup) sliced celery 125 ml (1/2 cup) dry white

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