Category Archive

PRINTER-FRIENDLY VERSION Makes 2 sandwiches Ingredients • 4 slices of Calabrese Bread • 200 grams of Black Forest ham, sliced • 2 slices Cheddar cheese • 2 slices of tomato •2 leaves of romaine •2 teaspoons of mustard •4 teaspoons of mayonnaise DirectionPlace all ingredients on bread Serve with Turkey Soup Recipe courtesy of: Steven Merk (Farmer Ralph’s son)  

PRINTER-FRIENDLY VERSION Ingredients 2 oranges 1 pink shallot 3 tablespoons white wine vinegar 1/2 teaspoon Dijon mustard 4 tablespoons olive oil Salt and pepper 20 spears green asparagus, trimmed Parmesan cheese, for shaving Directions First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 … Read More

PRINTER-FRIENDLY VERSION Ingredients 1 pound carrots, with the tops still on 2 tablespoons butter juice of 2 oranges Salt and pepper to season A handful of tarragon leaves Directions Cut the tops off the carrots, leaving a few inches of green on for looks. Quarter the carrots lengthwise, getting a bit of green with each spear. Place in a sauté … Read More

PRINTER-FRIENDLY VERSION • Makes 6 servings VEGETABLES CAPER VINAIGRETTE 6 – 7 Red potatoes – golf ball size Splash White grape juice 1 tsp Sea salt Splash Sherry vinegar 2/3 lb Broccoli florets 1/3 cup Red pepper – roasted, chopped ½ cup Pepperoni slices – slivered ½ cup Parmesan cheese – freshly grated ½ cup Red onion – sliced 2 … Read More

PRINTER-FRIENDLY VERSION • Makes approx. 2½ cups • Truly delicious…& provides complete protein while being refreshingly light • A healthier spread substitute for butter, sour cream or cream cheese • Tofu adds more texture without taking away from the flavour • Avocados are high in monounsaturated fat and 1/3 of an avocado daily is good as part of a healthful … Read More

Cut the vegetables into pieces that will cook quickly and evenly, with a consistent thickness of no more than 3/4 to 1 inch. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking. Assemble kabobs, fill a grilling basket… or wrap … Read More

PRINTER-FRIENDLY VERSION • Makes approx. 15 pints (30 cups) • Mild yet mouthwatering 10 lbs Roma tomatoes – diced 6 medium Onions – diced 3 cups Bell peppers – assorted colours; diced 12 Jalepeno peppers – seeded; chopped 5 Chili pepper – chopped 10 Garlic cloves – finely chopped 1 1/3 cups Vinegar – white 1/3 cup Cilantro – fresh; … Read More

PRINTER-FRIENDLY VERSION • Serves 4-5 • A healthy snack for the whole family. 1 ½ lbs. Green beans (approx. 6 cups) fresh, whole STEAM • Steam the green beans until just tender. • Remove from heat, and immediately rinse under cold running water. • Drain well 2 large Clove garlic – minced ¼ cup Extra virgin olive oil 1 tsp … Read More

1 whole 3 cups2-3 Tbsp 1-3 Tbsp 2 3 cloves 1 Optional 8-12 1/2 cup 1/2 cup 1 1/4 cup Sauce: 2 Tbsp 2 tsp Garnish: 3 1/3 cup pineapple chunks (or 1 cup canned) cooked Thai jasmine rice – preferably several days old Tip: If using fresh rice, leave for an hour or more in the regrigerator uncovered. oil for … Read More

JUMP TO: VEGETARIAN STYLE Traditional Thai ~ Heavenly Pineapple Fried Rice 1 whole 3 cups 4 Tbsp 1-3 Tbsp 2 3 cloves 1 Optional 8-12 1/2 cup 1/2 cup 1 1/4 cup 2 Tbsp 2 tsp 3 1/3 cup pineapple chunks (or 1 cup canned) cooked Thai jasmine rice – preferably several days old Tip: If using fresh rice, leave for … Read More