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  • Sweet Mashed Potatoes with Toasted Walnuts

    September 29 2021 in Post Categories: RecipesVegetables

    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.

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  • Traditional Mashed Potatoes

    September 28 2021 in Post Categories: VegetablesRecipes

    The 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

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  • Honey-lime grilled pork chops with peaches

    June 13 2018 in Post Categories: SaucesVegetablesProduceMeatRecipes

      Ingredients 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.

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  • Evan’s Big Crowd Pleasing Chili

    May 02 2018 in Post Categories: VegetablesBeans & GrainsMeatRecipes

    Inspired 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

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  • Super Bowl: Creamy Red Cabbage Coleslaw

    January 26 2015 in Post Categories: Sauces & RelishesVegetablesAppetizerSaladsRecipes

    Ingredients: 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

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  • Fried Artichoke Hearts

    November 07 2013 in Post Categories: VegetablesRecipes

    2 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

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  • Stuffed Artichokes

    November 07 2013 in Post Categories: VegetablesRecipes

    6 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

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  • Balsamic Roasted Asparagus

    July 08 2013 in Post Categories: Vegetables

    Asparagus 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

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  • Truffle-Seasoned Stuffed Potato

    July 08 2013 in Post Categories: Vegetables

    To 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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