1 lb. carrots, trimmed and peeled ¼ cup water 2 tablespoons salted butter 3 tablespoons Wild Thymes Chili Ginger Honey Marinade Cut carrots diagonally into ¼ inch-thick slices. Put the carrots into a skillet that is large enough to accommodate them in a single overlapping layer. Add water and 1 tablespoon of butter and simmer
Read More½ cup butter ¼ finely chopped green pepper 2 tbsp finely chopped pimiento 1 tsp salt ½ tsp chili powder 8 ears of corn Whip butter until light and fluffy. Stir in green pepper, pimiento, salt and chili powder. Place each ear of corn on aluminum foil; spread with butter mixture. Wrap twisting at both
Read More1 medium onion, diced 1 tbsp butter 150 grams pancetta, julienne 2 lbs brussel sprouts, julienne ¼ cup water juice and zest of one lemon 1 can whole chestnuts, drained sea salt and pepper herbs for garnish Saute onion and pancetta in the butter until the onion is translucent. Add the brussels sprouts and water.
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
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