Does your family dislike Brussels sprouts? This recipe will change their point of view forever. It’s worth a shot anyways! 1 lb Brussels sprouts (shredded) 4 oz Pancetta or bacon (diced) ¼ cup pine nuts (toasted) salt and pepper to taste Fry pancetta or bacon until crisp. Add shredded Brussels sprouts, toss and cook with
Read More1 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
Read More1 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
Read MoreThis 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
Read More1 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
Read More2 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
Read MoreThis 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
Read More1 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
Read More6 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,
Read More1 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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