Brussels Sprouts Gratin with Spinach and Leeks

If you ask people what their least favourite vegetable is, I’ll bet the top two answers are Brussels sprouts and spinach. But this creamy Brussels Sprouts Gratin with Spinach and Leeks just may win over a few haters. With zesty goat cheese and a crunchy Parmesan topping, who would be able to resist?

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Eggplant Parmesan

Slices of eggplant are coated and fried until golden and crispy, then baked. The combination of crispy and creamy textures is achieved by using just the right amount of sauce and cheese.

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Stuffing

Is it stuffing? Or dressing? As kids we were told if it’s Sunday or a holiday it’s dressing, otherwise any other day it’s just stuffing. That was my parents’ rule. No matter what day you make this, Stuffing or Dressing is always a favourite with a turkey or chicken dinner.

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My CSA Share Pick Up

I took this beautiful picture the other day as I turned into the driveway of Meadow Lynn Market Garden to pick up my second to last CSA share.

There is something about the fall colours around here! And this particular spot with a rickety wooden bridge with a creek running underneath just adds to the charm of the program. I chose to pick up my veggies from the farm just so I get to drive over the bridge and visit with Sarah who runs the program. She recently won the Norfolk Young Entrepreneur award and when you meet her you will know why.

Here’s a link to their website in case you are interested in signing up for next year:
https://www.meadowlynnmarket.com/

You can purchase a full share (weekly) or a half share (bi weekly) of local organic produce. You get 8-12 items each time and there are usually a few unique items to inspire you to expand your horizons. You can also purchase eggs and beef. We had a roast and some burgers recently and they were excellent.

I would highly recommend Meadow Lynn Market Garden’s CSA program.

Cheddar Bacon Bread

This is perfect for someone who doesn’t make bread. There’s no kneading involved and it’s very forgiving. The recipe was first published in Ricardo Magazine and is a simple make ahead mixture that’s baked the next day. Cheddar Bacon Bread is worth the wait.

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