4 large sweet potatoes, roasted and skinned ¼ cup orange juice 4 tablespoons butter 2 tablespoons San-J Tamari ¼ cup walnuts, chopped In a mixing bowl, mash the roasted sweet potatoes and add the orange juice, butter and San-J Tamari. Mix well to combine. Place in a glass baking dish and sprinkle with chopped walnuts.
Read MoreThe fluffiest mashed potatoes are made using a traditional method. To hold mashed potatoes, place them in a tightly covered heat-proof serving dish and keep it over a pot of simmering water. The potatoes will hold for up to one hour. 2 lbs Yukon potatoes, peeled and chopped ½ cup butter, melted 1 cup light
Read MoreIngredients 1 tbsp canola oil 1/2 tsp curry powder 1/2 tsp paprika 1/2 tsp salt 4 boneless pork chops, 1/2-in. thick 1 tbsp lime juice 1 tsp honey 4 peaches, halved and pitted 1 tbsp chopped cilantro Method Preheat barbecue to medium. Combine canola oil with curry powder, paprika and salt in a small bowl.
Read MoreInspired by a recipe in the Silver Palate Cookbook, this chili is chocked full of sausage and ground beef, and an array of spices and herbs giving it a big, full bodied flavour! Ingredients: 2 tablespoons Extra Virgin Olive Oil 1 pound Village Grocer’s Sweet Italian Sausage 1 12 ounce can Unico tomato paste ¼ cup
Read MoreWe are trying something different from Evan’s Big Crowd Pleasing Chili, to Doug’s ( Evan’s Brother-In-Law ) Green Bay Turkey Chili. This is a simple and hearty chili, with plenty of flavours. Ingredients: 2 pounds ground turkey 1 can (28 oz) diced tomatoes 2 cans (19 oz) black beans, rinsed and drained 2 packages chili
Read MoreIngredients: 3 cups of red cabbage, shredded 2 carrots, julienned or grated 1 tablespoons basil, finely chopped 3 tablespoons mayonnaise 1 teaspoon sugar 1 tablespoon white wine vinegar 2 tablespoons whipping cream (35%) salt and pepper, to taste Method: In a large bowl, add red cabbage, carrots, bail, mayonnaise, sugar, white wine vinegar, and whipping
Read More2 eggs 1/2 cup milk artichoke leaves and hearts 1 1/2 cup seasoned dry bread crumbs 2 cups oil for frying, or as needed 1/4 cup grated Parmesan cheese for topping Heat oil in a deep fryer or heavy deep skillet to 350 degrees F. In a small bowl, whisk together eggs and milk. Place
Read More6 artichokes 6 tablespoons extra virgin olive oil 3 lemons 1 cup coarse bread crumbs 2 hard-boiled eggs, chopped fine 4 tablespoons fresh Italian parsley, chopped 2 tablespoons fresh mint, chopped 2 anchovy fillets, chopped fine (optional) 2 tablespoons Parmigiano-Reggiano, grated 1 teaspoom crushed hot red pepper, chopped fine salt 2 tablespoons unsalted bitter, cut
Read MoreAsparagus now comes from Mexico, so it is a lot fresher then the product that you get over the fall/winter period. I like it roasted because you don’t lose any flavor, unlike when you boil or steam it. Toss the spears in some olive oil, sea salt, black pepper and some Fini Balsamic Vinegar. Place
Read MoreTo make the potatoes, bake a large potato about 35 to 40 minutes at 325 or until it passes the fork test. Cool the potato, slice it in half lengthwise, scoop out the inside and place that in a bowl. Leaving the skin with enough meat on it to make a “boat” for the stuffing.
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