Vegetables

  • Honey-lime grilled pork chops with peaches

    June 13 2018 in Post Categories: RecipesMeatProduceVegetablesSauces

      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: RecipesMeatBeans & GrainsVegetables

    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: RecipesSaladsAppetizerVegetablesSauces & Relishes

    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: RecipesVegetables

    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: RecipesVegetables

    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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  • Veggies in Noodles

    January 15 2011 in Post Categories: RecipesVegetables

    Preparation Time: 20 minutes Cooking Time: 10 minutes 1 green bell pepper, sliced into thin strips 1 red bell pepper, sliced into thin strips 1 zucchini, cut in half then cut across into ¼ inch thick pieces ½ cup vegetable broth ½ pound dry pasta, cooked ¼ cup Parmesan cheese, grated Coat a skillet with

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  • Turnips au Gratin

    January 15 2011 in Post Categories: RecipesVegetables

    2 tbsp butter or margarine 2 tbsp flour ¼ tsp salt 1 cup milk 3 cups diced cooked turnips 1 cup cheddar cheese, shredded (4 ounces) Melt butter in saucepan.  Stir in flour and salt until smooth.  Add milk slowly, stirring rapidly to prevent lumping.  Bring to a boil; stirring constantly.  Gently mix white sauce

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