Recipe: How to Prepare Dried Beans
How to Prepare Dried Beans Tip: One pound of dried beans makes about 5 to 6 cups of cooked beans. Quick Soak Method 1. Place beans in a large pot with tight-fitting lid and cover with cold water by...
View ArticleRecipe: Best Baked Beans
This recipe is courtesy of “Aunt Bette”, the aunt of an employee of The Honey Glazed Ham Co. Feel free to add some chopped leftover ham if you like your baked beans extra meaty. You won’t believe just...
View ArticleRecipe: Burger Bliss
Serves 4. 1/4 cup dried bread crumbs 1 shallot, minced 1 egg 1 lb ground meat: buffalo, beef, pork or lamb or any combination Salt and pepper Add optional flavourings as desired * Mix all ingredients...
View ArticleRecipe: Braised Carrots & Parsnips
Kathleen is not a big fan of cooked carrots, but given carrots are a key part of eating local for much of winter, she’s learned to enjoy them through this recipe. Serves 4. ¾ lb carrots, peeled and...
View ArticleRecipe: Super Tasty Salad Dressing
As you can imagine, given our local Ontario focus, olive oil is not the go-to oil in our pantry. Soya oil is our preferred salad oil as it has a beautiful rich yellow colour and is mild enough to let...
View ArticleRecipe: Creamy Wild Leek & Mushroom Crostini
Leeks, mushrooms, cream…we can’t think of a better combination! If you want to make this into a main dish, serve it with pasta. 2 tbsp butter, divided ½ cup wild leek bulbs, chopped 1 lb mixed...
View ArticleRecipe: Wild Leek Pesto
This pesto is perfect with pasta! Double this recipe and freeze it for an out of season treat! Be indulgent, add bacon and cream and make it into a gourmet pasta sauce. Recipe adapted with permission...
View ArticleRecipe: Creamy Wild Leek Pasta
Serves 2. 2-3 bacon slices, diced ½ cup whipping cream 2 tbsp wild leek pesto>>> 250grams tagiatelle or spaghetti Salt and pepper to taste Heat skillet or large saucepan on medium-high heat...
View ArticleRecipe: Wild Leek Vinaigrette
This recipe comes to us from our favourite soup gal, Lisa Kates, aka A Food Gypsy. 1/3 cup soya soil ( or other mild cooking oil ) 1/3 cup rice wine vinegar 4 wild leeks, green and white parts,...
View ArticleRecipe: Braised Wild Leeks & Swiss Chard
This has become a favourite in Kathleen’s home… she eats it at least 2 times a week in wild leek season! 1 bunch wild leeks (approx 1/4 lb) ½ lb rainbow Swiss chard A knob of butter 3 tbsp. stock or...
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