• Makes one 9″ two-crust pie PRINTER-FRIENDLY VERSION PASTRY 2 cups 1 tsp 1/3 cup 1/3 cup 4-5 Tbsp Flour Salt Butter (plus 1 tablespoon) Shortening (plus 1 tablespoon) Cold Water Preheat oven to 425º F. • Place flour and salt into a medium mixing bowl or into the food processor. • Cut in shortening and butter and work with … Read More
Black Forest Ham Sandwich
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)
Corned Beef Sandwich
PRINTER-FRIENDLY VERSION Makes 2 sandwiches Ingredients •4 slices of Silver Hills Squirrelly Bread •300 grams of corned beef, sliced •2 teaspoons of mustard •4 ounces sauerkraut •2 slices Swiss cheese •2 tablespoons of butter Direction Place all ingredients on bread except butter. Pan fry in butter Serve Recipe courtesy of: Steven Merk (Farmer Ralph’s son)
Asparagus with Orange Sauce
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
Orange-Glazed Tarragon Carrots
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
Potatoes & Broccoli with Caper Vinaigrette
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
Guacamole con Tofu (vegan)
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
Grilling Vegetables
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
Red Cabbage with Pear
PRINTER-FRIENDLY VERSION • Makes 4 servings 1 2 1 cup 2 Tbsp 2 tsp ½ tsp Red cabbaged, thinly sliced Bosc pears – whole, firm, peeled, cored & thinly sliced Water Cider vinegar…or to taste Sugar Salt COMBINE & SIMMER • Combine all the ingredients in a large saucepan • Bring to a simmer, cover, and cook 10 – 15 … Read More
Salsa
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