.

INGREDIENTS:

For the polenta -

4 cups water

3 1/2 cups of milk

2 tsp salt

1 1/2 cups cornmeal

1/2 tsp dried basil

1/3 cup grated Parmesan cheese

1 tbsp butter (I used unsalted)

For the sauce -

2 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

2 cups fresh green beans, trimmed and chopped into 1 inch pieces

2 cups diced canned tomatoes

1 tsp EACH dried parsley and dried basil

Salt and pepper to taste

.

DIRECTIONS:

1. Bring water and milk to a boil in a medium pot, then turn down to a simmer – watching closely so you don’t burn the milk.

2. Add cornmeal  into pot in a slow stream, stirring, then add dried basil and salt, and continuing to whisk for about 2-3 minutes.

3. Continue to simmer on low heat for about 15 minutes more – polenta will be gloppy and stiff, but try to keep stirring so the bottom does not burn, then remove from heat.

4. Mix in Parmesan cheese and butter, then plop into a greased 9×11 baking dish and cool for at least 30 minutes until completely solid.

5. While polenta is solidifying, in a large skillet heat oil over medium heat, and saute onions until translucent, then add in garlic and cook until garlic is fragrant and slighly browned (about 1-2 minute).

6. Add canned tomatoes and dried spices (and salt and pepper to taste), simmer for 5-7 minutes, then add in diced green beans and cook until tender – about another 5 min (simmer sauce on low until ready to use).

7.  Slice soild polenta into fingers, remove fro baking dish, and grill in a grill pan until heated and slightly browned (you could also broil in the oven, turning so all sides are browned).

8. Place grilled polenta fingers on a plate, and cover with sauce – sprinkle with parmessean and serve HOT!

Greetings all!

Swinging into the first of the crazy Christmas weeks with a menu focused on nutritional & comfort boosting items to help with the holiday stress…which I won’t add to by mentioning how many shopping days are left!

The usual routine, folks…orders in by TUESDAY 6:00  with pick-ups starting THURSDAY 4:00 and, as usual, if Thursday isn’t good for you just let me know and we’ll make alternate arrangements.  Don’t forget to tell me what time you’d like to get your order so we can make sure to have it ready for you!

Almost all of our Holiday Party slots are fillled but there’s still a couple of openings left.  And don’t forget you can also order our tasty, tempting, and healthful hors d’oeurves, dips, & spreads for your own entertaining.  Everything freshly made from scratch of course….stash a few in your freezer for last minute get togethers!  Complete party pick-ups are also (as always) available so if you’d like the goodies but not the service just lemme know!

I don’t know about anyone else, but I’m ready for the snow!  It just doesn’t feel like holiday time without it!

See you Thursday!

Joann

“Cream” of Chicken & Spinach — Our home-made, extra rich, defatted chicken broth lightly thickened w/ whole grain flour, laced w/ chunks of roasted chicken, & given a nutritional whammy with smoothly puréed spinach…zero fat yogurt gives it it’s creaminess.  Perfect comfort food for stressful pre-holiday preparations!
500 ml — $4.00                1 liter — $7.50

Herbed Wild Mushroom, Kale, & Barley – Slow sautéed cremini, portabella, shiitake mushrooms, & whole grain barley simmered in our home-made veggie broth with sage, thyme, parsley, finely shredded kale, and just a touch of garlic.  Hearty & soul soothing with the extra goodness of kale for a nutritional boost!
500 ml — $3.50                1 liter — $6.50

Roasted Fennel & Buckwheat Salad – We had the roasted fennel & couscous salad a few weeks ago and it was wildly popular….this time around we’re going with whole grain buckwheat along with fennel, carrots, onions, & celery all lightly tossed in canola oil & high heat roasted.  Toasted sliced hazelnuts for crunch and a tangy apple cider vinaigrette w/ fresh parsley to tie it all together…great as it is or try it warmed up with crumbled feta for a quick & filling lunch.
250 ml — $3.50                500 ml — $6.50

Citrus Mint Marinated Veggie Salad — Lightly blanched broccoli & cauliflower combined with carrots, celery, red onion, zuchinni, fennel, & shredded fresh mint…all ‘coated not floated’ in a lemon, lime, & orange zest spiked citrus & white balsamic vinaigrette.
250 ml — $3.25                500 ml — $6.00

Chicken Salad w/ Sundried Tomato Vinaigrette – Another mayo-less sandwich filling!  Chunks of chicken with red & green peppers, onions, & our herbed home-made sundried tomato & balsamic vinaigrette…great loaded into a whole grain baguette or try it on a bed of baby arugula!
250 ml — $3.50                500 ml — $6.50

Dill-icious Egg Salad – Our classic egg salad given a spring like zap with finely minced fresh dill along with green onions, celery, & a touch of light mayo.  Great for a quick & easy protein boost!
250 ml — $3.00                500 ml — $5.50

“Pasta Sauce of the Week” — Smoky Bacon, Leek, & Broccoli Carbonnara – Surprisingly low fat with the nutritional boost of broccoli and the flavour boost of sautéed leeks this creamy pasta sauce is perfect with fettucinne or tagliatelle….slow cooked bacon bits, lightly steamed broccoli florets, and fresh leeks in a parmesan garlic cheese sauce made w/ low fat milk & whole wheat flour instead of the classic heavy cream.
500 ml — $7.00                1 liter — $13.50

“Tarte of the Week” Classic Tourtiere, But, Well, Not –  Extra lean ground beef, pork, & veal sautéed & defatted, then mixed with golden sautéed onions & creamy mashed potatoes seasoned with classic Québecoise tourtiere spices & wrapped in a crispy, low fat, phyllo crust instead of the lard-heavy traditional pastry….a welcome back to Québec to a returning friend from Down Under!
Deep Dish, 4″ diameter, Tarte — $7.00

Roasted Butternut & Whole Grain Barley Risotto – Quite a few of you have requested a risotto of some sort but doing a nice risotto with brown rice isn’t *quite* possible so we’re offering this variation made with whole grain barley instead.  Slow simmered & constantly stirred whole grain barley is combined with our home-made veggie broth, fresh grated parmesan cheese, caramelized onions, red peppers, and roasted diced butternut squash. Classic technique with ‘healthed up’ ingredients!
500 ml — $7.50                1 liter — $14.50

Glamorgan Chicken Breast – Skinless, bone-in chicken breast filled with an herbed leek & whole grain bread stuffing then slow roasted till tender & juicy.  Blanketed with a smooth, creamy, and low fat sauce thickened with puréed potatoes & given a flavour blast w/ slow sautéed leeks….served on a bed of brown rice & roasted carrot pilaf.
Single Serving — $8.50            Double Serving — $16.50

Dark Chocolate Caramel Bread Pudding, a.k.a. “He Shoots! He Skorrs!” – This time around we’re “decadent-izing” our ever-healthful bread pudding with skorr chips, 70%  dark chocolate chunks (for a start of winter serotonin boost!), and dutch process cocoa powder…all mixed with organic multigrain bread, flax seed (for extra omegas), eggs, low fat milk, a touch of sugar, and a splash of vanilla, then topped with a drizzle of dulce de leche, cinnamon brown sugar, more skorr chips, & baked.  Try it warmed up with a scoop of vanilla ice cream for an extra treat!
Single Serving — $7.00            Double Serving — $13.50

Surprise! Fruit Salad -- After several weeks of no fruit salads my wrist feels good enough to do the slicin’ & dicin’ required so we’re going back to the Surprise! version which, as most of you know, uses whatever is beautiful & fresh at my fruit guy’s on Thursday morning!
500 ml — $4.00                1 liter — $7.50

(and as always, a very special & appreciative thanks to M for the fabulous photos!)

.

INGREDIENTS:

1 box of good quality lasagna noodles

1 medium onion, finely chopped

3 garlic cloves, minced

2 tbsp olive oil

1 head broccoli, finely chopped

1 large zucchini, finely chopped

12 crimini or button mushrooms, finely chopped

2 cups baby spinach, chopped

1 tsp each dried basil and parsley

1 tsp salt

Pepper

1 x 16 oz can diced tomatoes

1 x 3 oz can tomato paste

1 x 500ml tub of ricotta cheese

2 eggs

2 cups mozzarella cheese, grated

¼ cup parmesan cheese, grated

.

DIRECTIONS:

1)  Boil water and follow the package cooking directions of the lasagna noodles – and set aside once cooked.

2)  Chop onion and garlic, and sauté in a very large saucepan along with olive oil until well browned and translucent.

3)  Add the can of crushed tomatoes, tomato paste and dried herbs to the onion and garlic pan, and simmer until well heated (about 10 min).

4)  In a separate pan, heat to medium-high and sauté broccoli, zucchini and mushroom in a bit of olive oil until softened and vibrant in colour – near the end sprinkle with salt and pepper, add the spinach and cook until wilted.

5)  In a large bowl, slightly beat the 2 eggs, then mix in ricotta cheese, and combine until smooth.

6)  Using a 13 x 9 glass baking dish, spoon the simmered tomato sauce into the bottom to barely cover – set aside 2-3 tbsp of sauce for the very end.

7)  Layer noodles into pan, then follow with 1/3 of the roasted vegetables, then 1/3 of the ricotta/egg mixture, then 1/3 of the mozzarella cheese, then 1/3 of the tomato sauce.

8)  Repeat these layers until you are left with only the top layer of the noodles – then drizzle with the remaining tomato sauce and sprinkle with parmesan cheese.

9)  Bake in a 350F oven for 40 minutes, until nice and bubbly.

10) Remove from heat and allow to set for at least 20-30 minutes!  NOTE – You can re-heat slightly if it’s too cool, but it needs to set in order to slice properly.

11)  Serve in gorgeous big bowls and enjoy with some crusty bread!

NOTES:

- Feel free to swap in and out any vegetables you like.  Carrots can be swapped for the zucchini, and you could add cauliflower or eggplant for a nice switch too.

- Using fat-free cheese won’t work really, but you can get away with using lower-fat version.  If you can’t find ricotta, use cottage cheese instead, but always go for the ricotta if you can.

.

INGREDIENTS:

1 TBSP butter

1 medium onion, finely chopped

1 TBSP olive oil

2 dozen crmini mushrooms, chopped

2 cloves of garlic, minced

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 tsp sea or kosher salt (if your stock is super salty, use less)

1/3 cup 10% table cream

Pepper to taste

.

DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the garlic and mushrooms, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour 3/4 of the contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in pepper to taste and re-heat slightly (you do not want to burn the soup, so keep a close eye).

7)      Serve hot with crackers or bread!

greetings all!

same routine as usual with orders in by TUESDAY @ 6:00 with pickup starting THURSDAY @ 4:00.  and also as usual, if thursday isn’t good for you just lemme know and we’ll make alternate arrangements!  a few of you have also expressed dismay that you’ve missed the ordering deadline….but please go ahead and send your order anyhow, if it’s at all possible we’ll fill it for you and the worst that will happen is i’ll say “sorry, no can do!”

meatloaf *will* be back soon, as will the fruit salads, but this week we’re filling a couple of other requests and tossing in some new-to-the-list treats.  keep those requests coming…i love being able to tailor the list to what *you’d* like to eat!

ho! ho! ho! holiday parties are quickly getting booked so if you’d like our help with your celebrations at home or at the office be sure to book the date with me asap!  and be on the look-out for a Special Holiday Edition of the seekrit list packed with selections to make your holiday entertaining simple and stress-free…from cocktails to hors d’oeurves to cookies; we’re here to help!
happy end of november, and special happy thanksgiving greetings to our many american fans!

see you thursday!

joann

Thai Coconut Squash Soup --  Betacarotene packed butternut squash puréed to a silken smoothness with coconut cream then laced with roasted spaghetti squash strands, spicy red peppers, fresh cilantro, lime zest, & a touch of thai yellow curry paste.
500 ml — $3.50                1 litre — $6.50

Straight Up Classic Beef & Veggie Soup – By special request!  A nice, normal, homecooked version of the classic beef’n'veggie soup…our homemade slow simmered beef stock (made with bone-in blade roasts) with carrots, celery, tomatoes, zuchinni, green beans, shredded fresh kale, mushrooms, onions, & whole grain wheatberries for carbs.  Totally a meal in a bowl!
500 ml — $4.00                1 litre — $7.50

Sunomono Soba Noodle Salad — Japanese buckwheat noodles tossed with shiitake mushrooms, daikon, carrots, green onions, sesame, & nori flakes in a wasabi spiked mirin & rice vinegar dressing….great cold, quickly warmed in the micro, or topped with hot broth for a super fast soup.
250 ml — $3.50                500 ml — $6.50

Creamy Caraway Apple Slaw –  Finely shredded savoy cabbage, fresh kale, carrots, Quebec apples, red onions, & celery in a yogurt based toasted caraway & apple cider dressing…fresh & crunchy & full of antioxidants!
250 ml – $3.00                    500 ml – $5.50

doing a 'grate' job!

Spicy Cilantro & Fresh Lime Tuna Salad – Another mayo-less sandwich filling alternative!  Chunks of tuna combined with celery, peppers, green onions, roasted hot peppers, fresh cilantro, & lime zest all very lightly dressed with a tomatillo based salsa verde.  Great wrapped in a whole grain tortilla and if you mix it w/ a little zero fat yogurt & light mayo it makes an *awesome* dip for tortilla chips!
250 ml — $3.50                500 ml — $6.50

Greek Feta & Three Olive Dip/Spread-- Light feta blended with our home-cooked canelli beans, zero fat yogurt, extra-virgin olive oil, garlic and black, green, & kalamata olives.  An old fave that’s back by special request!
250 ml — $3.50                500 ml – $6.50

Pasta Sauce of the Week — Sicilian Spicy Sausage & Roasted Pepper – Hot’n'spicy Italian sausages in a tomato based roasted pepper sauce with fresh basil, garlic, onions, celery, & mushrooms…like Chicken Cattiatore, but, well, not. 
500 ml — $8.00                1 litre – $15.50

Tarte of the Week — Wild Salmon & Spinach — Wild salmon fillets gently poached & blended with blanched spinach, sautéed onions, and just enough mashed potatoes to hold it together.  Seasoned with fresh dill & lemon zest for a bright, springtime flavour, wrapped in the light’n'crispy phyllo you know so well, and baked till golden.
Deep Dish, 4″ diameter, Tarte — $7.50

Spicy Tamarind Mango Chicken — A tangy tropical taste sensation…bone-less chicken thighs marinated in tamarind, ginger, & garlic…lightly browned, then slow simmered till tender w/ a sweet’n'spicy Tamarind Mango Sauce livened up w/ fresh cilantro & a touch of lime.  Served w/ Sweet Potato & Plantain Pancakes.
Single Serving — $8.50            Double Serving — $16.50

Greek Feta & Roasted Veggie “Torta” – A twist on the classic Italian torta this time made with layers of roasted eggplant, peppers, onions, orzo, & low fat feta seasoned with garlic, fresh lemon, mint, & dill then baked till golden.  Perfect with a citrus arugula salad & whole grain baguette for a fast weekday dinner, and works great as a dish for Sunday brunch too!
Single Serving — $8.00            Double Serving — $15.50

Dutch Caramelized Apple Coffee Cake — A whole grain flax & chia enhanced golden buttermilk batter studded with currants & layered with caramelized Quebec apple slices…topped with a spiced whole oat crumble & baked.  Great cold for breakfast instead of cereal or try it heated up with a scoop of vanilla ice cream for a decadent but healthy dessert!
Single Portion — $7.50            Double Portion — $14.50

late aft at the kitchen

A very special thanks to M. for the pics!

a few more weeks of the cast and (fingers crossed) all will be back to normal again…just in time for holiday parties!  a few of our new holiday treat ideas will be up on the blog within the next few days.  not everything on the list will end up on the menu but if there’s something you’d reallyreally like to have just let me know!  and if you know the date for your holiday function i’d be happy to ‘hold the date’ for you & we can talk menu etc. later.

same routine as usual, folks, with orders in by TUESDAY 6:00 and pick-ups starting THURSDAY 4:00.  as usual let us know what time works for you and we’ll have your order all set…and also as usual if Thursday isn’t good for you just lemme know and we’ll make alternate arrangements!

the ‘happy & harmonious’ is back again this week and after much pondering we’ve decided to offer a new flavour every second week….so if this week’s ‘Spiced Hazelnut & Golden Raisin’ appeals to you make sure you get enough for next week too!

if you have food allergies or intolerances please feel free to ask if it’s possible to adjust any of the seekrit items to suit your requirements…our ‘old timers’ know about this but i thought i’d mention it again since we have a bunch of new seekrit peeps who may not be aware of the option.

hope everyone has had a relaxing weekend!

joann

Black Bean & Bacon Soup — Last time our bacon soup was from southern France, this time we’re heading south of the border with this spicy smoky treat…black beans slow simmered in our homemade veggie broth with crispy bacon bits, peppers, onions, carrots, celery, tomatoes, chiopolte peppers and mexican spices.  Add a mulltigrain baguette & green salad and you’ve got complete proteins and a full meal!
500 ml — $3.50                1 liter — $6.50

Dilled “Cream” of Carrot Soup — Fresh local crop carrots slow simmered in our home-made veggie broth, puréed still smooth, thickened with whole grain flour, lightly creamed with low fat yogurt and laced with minced fresh dill & a touch of citrus for a sunny blast of flavour.
500 ml –  $3.00                1 liter — $5.50

Whole Wheat Pasta Salad w/ Creamy Fresh Basil & Lemon Dressing — Al dente whole wheat pasta with shredded fresh kale, sweet peppers, grated carrots, & red onions in a yogurt based fresh basil & lemon dressing…top it with water packed tuna for a protein boost!
250 ml — $3.00                500 ml — $5.50

Citrus Cilantro Quinoa & Bulgur Salad –  Whole grain bulgur with organic black quinoa in a zesty citrus vinaigrette w/ toasted pumpkin seeds, grated carrots, diced red onions, green peppers, cilantro, & chunks of fresh navel oranges…complex carbs, complete amino profile, whole grains, tons of vitamin C…what’s not to love?
250 ml — $3.50                500 ml — $6.50

Zaatar Mint Hommus -- An interesting twist on classic hommus…our home-cooked chickpeas puréed till smooth with fresh mint, lemon zest, tahini, extra virgin olive oil, & garlic given an extra zip with a zaatar spice blend.  Perfect as a dip for whole grain pita crisps & fresh veggies or filling a whole wheat pita along with baby spinach for a quick’n'healthy lunch.
250 ml — $3.00                500 ml — $5.50

Tropical Coconut Lime Chicken Salad – Another mayo-less sandwich filling/salad topping option!  Chunks of slow roasted chicken combined with diced fresh pineapple, mango, toasted coconut, green onions, fresh lime zest/juice and a touch of coconut cream to smooth it all out.  Great gently warmed & wrapped in a whole grain tortilla or piled on a bed of baby arugula.
250 ml — $3.50                500 ml — $6.50

Tarte of the Week — Beef Bourguignon – Lean & tender Angus beef cubes marinated in red wine, herbes, & garlic, then slow simmered & combined with pearl onions & wild mushrooms in a rich (but low fat!) beef gravy…all wrapped n light’n'crispy phyllo & baked. Perfect for a quick dinner on a chilly fall day!
Deep Dish (4″ diameter) Tarte — $8.00

Pasta Sauce of the Week — Swedish Dilled Smoked Salmon, Tuna, & Trout — Tender strips of smoked tuna, salmon, & trout in a very lightly ‘creamed’ sauce with fresh dill, capers, and a zippy hit of fresh lemon zest. Packed w/ omegas, low fat, & full of gravlaax inspired flavours that complement whole grain pastas perfectly.
500 ml — $9.00                1 liter — $17.50

Gingered Blackberry Glazed Pork Tenderloin w/ Roasted Sweet Potatoes — Fresh pork tenderloins marinated in ginger, balsamic vinegar, & cassis, seared & slow roasted with a fresh blackberry & ginger glaze…. served on a bed of sesame roasted sweet potatoes.  Loaded w/ betacarotene, antioxidants, fiber, & lean protein!
Single Serving — $9.00            Double Serving — $17.50

Provençal Roasted Eggplant Ragout w/ Herbed Parmesan Whole Grain Dumplings – A version of the ever popular ratatouille…generous chunks of oven roasted eggplant simmered with sweet peppers, zuchinni, spanish onions, roasted garlic, basil, parsley, & tomatoes, this time topped with cheesy parmesan herbed whole grain dumplings.
Single Serving — $8.50            Double Serving — $15.50

Happy’n'Harmonious Whole Grain Breakfast Mélange — Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!

This Week’s Flavour:  ‘Spiced Hazelnut & Golden Raisin’

500 ml — Hot Cereal Version — $5.00 (yields approx 1 liter)
1 liter — Hot Cereal Version — $9.50 (yields approx 2 liters)

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Dark Chocolate & Fresh Raspberry Brownie Pudding Cake – Another “pseudo chomeur”….fresh raspberries gently tossed with just a touch of honey & vanilla, topped with a light, but rich, dark chocolate cake…then “chomeur-ized” with a low fat, reduced sugar, cocoa based hot fudge ‘sauce’ and baked.  Rich & gooey goodness we’ve “healthed up” with whole wheat flour, ground & whole flax, & chia seeds.  Not quite *totally* guilt free dessert but pretty darn close.
Single Serving — $7.50            Double Serving — $14.50

as you can probably tell by the ‘no caps’ i still have the pins’n'stuff in my wrist, but fingers are crossed that they’ll be out by the end of the week! in the meantime we’ve delved into the request file for this week’s list with a couple of new items tossed in for fun.  of course this now means the request file is lookin’ prettyslim so if there’s something you’ve been craving just lemme know!  (and for you meatloaf lovers…it’s coming back soon!!)

same routine as usual with irders in by TUESDAY @ 6:00 with pickup starting thursday @ 4:00.  and also as usual, if thursday isn’t good for you just lemme know and we’ll make alternate arrangements!  a few of you have also expresseddismaythat you’ve missed the ordering deadline….but please go ahead and send your order anyhow, if it’s at all possible we’ll fill it for you and the worst thatwill happen is i’ll say “sorry, no can do!”

CHRISTMAS!!!!

…..is quickly sneaking up on us and we’re starting to get bookings for parties, so if you’d like our help with your holiday entertaining just let me know the date and we can hold it for you, whether it’s for home or office!!  and yes, we will be doing turkey + sides again this year, possibly with classic plum pudding as well!

hope everyone enjoyed the unseasonably nice weather this weekend, and we’ll see you on thursday!!!

joann

Cheesy Broccoli, Kale, & Spicy Red Pepper Soup – Lightly steamed fresh broccoli florets, shredded kale,  & sautéed spanish onions with sweet & hot red peppers mixed together in a rich & creamy three cheese soup made w/ our home-made veggie broth & whole grain flour.  Not as calorific as it sounds cuz we’ve used light versions of the cheeses & cut the fat from the roux.
500 ml — $3.50        1 liter — $6.50

Wild Rice & Chicken Soup — Our extra-rich, de-fatted, home-made chicken broth laden with Canadian wild rice, chunks of roasted chicken, celery, carrots, onions, tomatoes, & zucchini seasoned with parsley, sage, rosemary, & thyme.  Soothing comfort food that’s perfect for chilly fall weather!
500 ml — $4.00        1 liter — $7.50

Santa Fe Tex-Mex “Crab” Salad -- Shredded ‘crab’ combined with diced peppers, roma tomatoes, red onions, sweet peppers, smoky chipoltes, fresh lime zest + juice, and minced cilantro.  Another mayo-less sandwich filling alternative…try it on a bed of baby greens or wrapped in a whole grain tortilla for a quick protein packed lunch.
250 ml — $3.50        500 ml — $6.00

Mediterranean Tofu Dip/Spread — Soft & firm tofu blended till smooth with fresh basil pesto, kalamata olives, sundried tomatoes, sweet red onion, peppers, capers, Italian parsley, garlic, and a hint of fresh lemon zest.  Great on whole grain crackers for a quick snack or try it as a dip for crudités!
250 ml — $3.50        500 ml — $6.50

Dijonnaise Potato & Green Bean Salad — By special request!  Gently simmered grelot potatoes, lightly steamed green beans, red peppers, green onions, hard boiled eggs, & Italian parsley in a low fat mayo & zero fat yogurt dressing spiked w/ Dijon mustard & toasted whole mustard seeds for crunch.  Happy to make this for one of our fave clients!
250 ml — $3.25        500 ml — $6.00

Roasted Fennel & Peppers w/ Whole Wheat Cous Cous Salad — High heat roasted fennel, sweet peppers, and spanish onions combined with grape tomatoes, fresh basil,  Italian parsley & steamed whole wheat cous cous in a white balsamic & extra virgin olive oil vinaigrette.
250 ml — $3.50        500 ml — $6.50

Tarte of the Week –  Black Bean & Chipolte Tamale Pies — Spicy slow cooked black beans with caramelized onions, roasted red & green peppers, light cheddar, & chipoltes w/ our own texmex seasoning blend all encased in whole grain corn tamale ‘dough’ & baked…a welcome home to a very special seekrit friend!
Deep Dish (4″diameter) Tarte — $6.50

Pasta Sauce of the Week — Chicken Pesto Primavera – A plethora of lightly steamed fresh veggies (broccoli, carrots, red & green peppers, celery, onions, fennel, & cauliflower)  tossed with grilled garlic marinated chicken breast & a low fat creamy fresh basil pesto sauce.  Great served hot on a bed of multigrain penne with baby arugula salad on the side!
500 ml — $7.50        1 liter — $14.50

Crispy Tofu w/ Spicy Szechuan Clementine Miso Sauce — Slices of firm tofu marinated with fresh ginger, ‘rooster’ sauce, clementine zest, & rice wine vinegar then given a light battering (no visible bruises!) and pan-fried till crispy.  Served on a bed of stir-fried multi-coloured peppers & snow peas with steamed brown rice topped w/ a spicy clementine miso sauce spiked w/ fresh ginger.
Single Serving — $8.00        Double Serving — $15.50

Persian Pomegranate & Lime Glazed Chicken Breast — Another special request from several of you!  Boneless breast of chicken seasoned w/ zataar & sumac then lightly glazed w/ a sweet & tangy pomegranate lime sauce…served on a bed of our home-cooked chickpeas & wheatberries enlivened w/ a chiffonade of fresh mint.
Single Serving — $8.50        Double Serving — $16.50

Gingered Mango Blueberry Old Fashioned Bread Pudding — Another “But Well, Not…” comfort food dessert.  This time we’ve used whole grain bread and reduced the fat & sugar levels then added flax & chia seeds for an extra omega boost, diced mango & blueberries for a betacarotene & antioxidant blast, and crystallized ginger for a touch of zippy spiciness  Try having it for breakfast…an awesome change from boring cereal!
Single Serving — $7.00        Double Serving — $13.50

Seeing as leeks just happened to land in my lap (a wee gifty from the mom-in-law), I set out yesterday to make something soothing and oniony.  I intended on making potato leek soup, but with nary a spud in sight, I swapped in that other tasty white veg: cauliflower.  The result?  A gorgeous smooth and savory soup that is actually one of the best I’ve had in ages.  It holds up pretty well to a quick zap to re-heat and would even do well served cold in the summer as a vichyssoise. Versatile, easy and spectacularly tasty?  SOLD!

INGREDIENTS:

1 TBSP butter

½ small onion, finely chopped

1 TBSP olive oil

2 leeks, chopped and washed of all grit (TIP: soak the chopped leek in cold water, drain a repeat a few times to ensure all the dirt is gone)

½ large head of cauliflower, chopped

3 cups stock (your choice – as long as it’s rich and good!)

1 cup boiling water (you may use more or less, depending on the thickness you desire)

1 ½ tsp sea or kosher salt (if your stock is super salty, use less)

½ cup 10% table cream

1/3 cup extra old white cheddar, grated (you could use any old hard cheese, but this is my FAVE!)

Pepper to taste

DIRECTIONS:

1)      Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.

2)      Add into pot the leek and cauliflower, and sauté until browned and softened (about 5-10 min).

3)      Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).

4)      Turn off heat and allow soup to cool slightly, then add in cream.

5)      Pour all contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).

6)      Place puréed soup back in pot, add in grated cheese and re-heat slightly (you do not want to burn this soup, so be careful!).

7)      Serve warm with zesty crackers or crusty bread – even top with plain yogurt or sour cream and a sprinkling of freshly chopped chives!!  Mmmmmmmmmmmmm.

first please excuse the ‘no caps’ & the brevity this week.  as many of you know i took a bad tumble at the kitchen last week while cleaning and have broken my right wrist, which is making typing (and many other things!) a bit frustrating.  never fear tho’, there *is* a list this week thanks to many volunteers, my wonderful & amazing staff kidz, and (especially!!) Dr. S. who took me under his wing and is making sure that i’m very, very well taken care of.

same routine as usual with orders in by 6:00 tuesday, and pick-ups starting at 4:00 thursday.  for the next few weeks it’s VERY VERY  important that your order is in on time, that you choose a pick-up time that works for you, and that you do indeed pick up at that time.  and (as always!) if thursday isn’t good for you just let me know and we’ll make alternate arrangements.

thanks to everyone for their well wishes and offers of help…never fear i *will* be taking y’all up on those offers, even if i haven’t done so yet!

w/ broken parts, but not defeated,
Joann

Cockaleekie Soup – A Scottish classic and a special request…made with our home-made, de-fatted, extra rich chicken stock, diced chicken, & slow sautéed leeks, thickened w/ whole wheat flour and ‘creamed’ w/ zero fat sour cream.
500 ml — $3.50
1 liter — $6.50

Vegetarian Split Pea & Barley Soup – Split yellow peas, whole grain barley, carrots, onions, celery, and diced smoked tofu slow simmered in a fat free, home-made veggie broth seasoned with fresh thyme, Italian parsley, & bay leaves…thick’n'hearty and perfect for the chilly weather forecast for later this week!
500 ml — $3.00
1 liter — $5.50

Turkish Israeli Couscous Salad –  a.k.a. Tabouleh, But Not Quite….Israeli couscous (the big kind!) gently mixed w/ diced English cukes, red onions, & fresh tomatoes, fresh parsley & mint, & low fat feta chunks w/ a fresh garlic & extra virgin olive oil vinaigrettle brightened w/ lemon zest & juice.
250 ml — $3.50
500 ml — $6.50

Classic Carrot Salad, Well, Almost –  A twist on our usual “Classic, Well, Almost” carrot salad…lightly steamed baby carrots, diced caramelized fresh pineapple, green onions, whole wheat cous cous, & crunchy smoked almonds in a light olive oil & white balsamic vinaigrette.  Sweet, smoky, surprisingly filling and packed w/ betacarotene!
250 ml — $3.00
500 ml — $5.50

Spicy Cilantro Chicken Salad — Another special request we’re happy to fill!  Chunks of high protein low fat chicken gently mixed with fine diced celery, spanish onion, fresh cilantro, lime zest + juice, roasted green chilies, and just a touch of mayo (light of course!) to hold it all together.  A lovely change from classic chicken salad to bring zip to your packed lunches!
250 ml — $3.50
500 ml — $6.50

Dilled Tofu Dijonnaise — The tofu dip/spread that spawned a bazillion variations…spanish onion, lemon juice, tofu, dijon mustard, & canola blended together till smooth with fresh dill & grated carrots added for zip, crunch, & flavour!  A Chantilly classic!
250 ml — $3.00
500 ml — $5.50

“Tarte of the Week” — Seafood Florentine — Nordic shrimp, bay scallops, calamari, & wild salmon fillets gently poached & blended with blanched fresh spinach, sautéed onions, and just enough mashed potatoes to hold it together.  Seasoned with fresh dill & lemon zest for a bright, sunny, fresh flavour!
Deep Dish, 4″ diameter, Tarte — $7.50

“Pasta Sauce of the Week” — Jumbo Shrimp & Roasted Fennel Marinara –  Slow roasted fennel with spanish onions, sweet peppers, fresh basil, tomatoes, & jumbo shrimp…perfect tossed w/ multigrain penne and pretty darn good with brown rice too!
500 ml — $8.50
1 liter — $16.50

Mayan Sweet Potato & Black Bean Enchiladas — Our home-cooked black beans, roasted sweet potatoes, onions, peppers, light cheddar, & smoked chipotle peppers given a nutritional boost with shredded kale, quinoa, & spinach….all wrapped in whole grain tortillas, topped w/ roasted pepper & black bean tomato sauce & more cheese, then baked.
Single Serving — $7.50
Double Serving — $14.50

Chicken Cattiatore, Well, Almost — Another Chantilly’s version of a classic recipe this time with slow roasted garlic & herb marinated chicken in a low fat tomato sauce with red & green peppers, sweet spanish onion, & sliced mushrooms….served on a bed of herbed parmesan orzo.
Single Portion –  $8.50
Double Portion — $16.50

Happy’n'Harmonious Whole Grain Breakfast Mélange — Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  Not sure how to cook hot cereal?  Check out the blog entry with complete ‘how to’ instructions… http://bit.ly/23vJfr

This Week’s Flavour:  Cinnamon Apple Walnut

500 ml — Hot Cereal Version — $5.00
1 liter — Hot Cereal Version — $9.50

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Cinnamon Apple Raisin Old Fashioned Bread Pudding — Another “But Well, Not…” comfort food dessert…for this one we’ve used whole grain bread and reduced the fat & sugar levels then added flax & chia seeds for an extra omega boost, along with chunks of local crop apples & sweet golden raisins.   Try having it for breakfast…an awesome switch from toast’n'eggs or cereal!
Single Serving — $6.50
Double Serving — $12.50

Getting the list out early this week to make up for the lateness the last couple of weeks!  A much quieter week coming up in the kitchen so we’ve got a few more complicated selections on the menu, including “The Stew That Started It All” that so many of you requested last week and a “Faux Pho” that’s new to the list!  Keep those requests coming, I love being able to do them for you.

Same routine as usual with orders in by TUESDAY @ 6:00 p.m. (pleeeaase!!!) and pick-ups starting THURSDAY @ 4:00 p.m., and (as usual) if Thursday isn’t good for you just let me know and we’ll make alternate arrangements.  We’re also more than happy to put your order in a cab for delivery if your time is crunched!

Hope everyone enjoyed the glorious sunshine this weekend!  For once I have time to do back to back runs on my beloved mountain, and today with a totally clear conscience now that the list is done!

See you Thursday!
Joann

Faux Pho – Made this a few weeks back for myself & a couple of friends and when seekrit peeps found out, well, they wanted it too.  Our keffir lime leaf, ginger, & lemongrass seasoned home-made veggie broth with baby bok choy, shiitake mushrooms, carrots, snow peas, & baby corn…rice noodles, spring onions, bean sprouts, fresh basil, thai chilies, & lime wedges sent on the side for you to add at the last minute to the heated broth.  Not quite ‘real’ pho, but a fabulous faux pho none-the-less!  Prefer yours with beef or chicken?  Add thawed slices of chinese fondue meat for a quick protein punch.
500 ml Soup + 500 ml Noodles etc — $7.00
1 liter Soup + 1 liter Noodles etc — $13.50

Chicken Veg & Orzo – Classic (really!) comforting home-made chicken broth with carrots, onions, celery, green beans, peas, corn, zucchini, orzo, & fresh herbes.  Perfect for fall sniffles!
500 ml — $3.50
1 liter — $6.50

Quinoa & Kale Salad – Black, white, & red quinoa mixed with finely shredded fresh kale, grated carrots, red onions, & roasted butternut squash in a provençal herb & balsamic vinaigrette.  Tons of fiber, the nutritional superpower of kale, betacarotene, & complete proteins make for a hearty fall salad that’s great cold, or try it heated up for a quick hot lunch.
250 ml — $3.50
500 ml — $6.50

Jitterbug Beet Salad — Beets are another powerhouse of nutrition with high levels of potassium, iron, manganese, fiber, folate, & vitamin C.  This time around we’re using steamed fresh red & yellow beets, julienned red onion, fresh navel orange chunks, & sweet green peppers in a fresh dill & white balsamic vinaigrette.  Bonus points and a cowboy hat to anyone who gets the jitterbug reference.
250 ml — $3.50
500 ml — $6.50

Thai Coconut Red Curry Tofu – A combination of soft & firm tofu blended with thai red curry & coconut milk till smooth & spreadable then given a touch of crunch with finely julienned snow peas, carrots, green onions, & sweet peppers.  Makes a great dip for veggies and wonderful spread on whole grain rice crackers.
250 ml — $3.00
500 ml — $5.50

Roasted Red Pepper & Chicken Salad — Another mayo-less chicken salad!  This one with diced roasted red peppers, Italian parsley, fresh basil, green onions, & chicken chunks all lightly dressed with a white balsamic & olive oil vinaigrette.  Wonderful packed into a whole grain baguette for lunch on the go, or try topping a whole grain flatbread with it, adding some grated mozzarella or crumbled chevre then running it under the broiler for an impromptu gourmet pizza!
250 ml — $3.50
500 ml — $6.50

Tarte of the Week — Chicken Pot Pie, But, Well, Not – Tender cubes of chicken slow simmered in a low fat ‘gravy’ made of our home-made chicken broth with diced carrots, onions, celery, petit pois, corn, red potatoes, & green beans….all wrapped in our infamous light’n'crisp phyllo pastry for a down home taste without the extra calories of “real” pastry!
Deep Dish (4″ diameter) Tarte — $7.00

Pasta Sauce of the Week — Thai Beef’n'Broccoli – A bit of a change from our usual pasta sauces this one is perfect with rice noodles, soba, or steamed brown rice.  Ginger, chili, lime, & basil marinated beef seared & thin sliced with steamed broccoli, green onions, red & green pepper, & baby corn lightly tossed with our Spicy Peanut Lime Sauce.  Not a carnivore?  No problem, we can do a veggie version w/ diced tofu!
500 ml — Thai Beef’n'Broccoli — $8.00
1 liter — Thai Beef’n'Broccoli — $15.50

500 ml — Thai Tofu’n'Broccoli — $7.50
1 liter — Thai Tofu’n'Broccoli — $14.50

The Stew That Started It All –  Well, it’s that time of year again…so for the first time this season we’ve got good, old fashioned beef stew simmered long’n'slow with chunks of seared lean beef, carrots, onions, navets, & celery in a homemade beef broth augmented with pot barley, whole kernel soft wheat ‘berries’, petit pois, red wine, & fresh herbes.
500 ml — $8.50
1 liter — $16.50

Indonesian Garlic Chili Eggplant – A special treat for the eggplant lovers out theret!  Cubes of eggplant lightly coated in a garlic, cardamon, ginger, & sambal oelek glaze, then high heat roasted & combined with lightly stir-fried long beans, baby corn, bamboo shoots, onions, red peppers, ginger, & cilantro, ….served on a bed of steamed long grain brown rice.
Single Serving — $8.00
Double Serving — $15.50

Happy’n'Harmonious Whole Grain Breakfast Mélange — Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  Not sure how to cook hot cereal?  Try using your rice cooker, or ask me for tips’n'hints!

This Week’s Flavour Combo :  Gingered Coconut Macadamia

500 ml — Hot Cereal Version — $5.00
1 liter — Hot Cereal Version — $9.50

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Fresh Strawberry & Lemon Poppyseed Pudding Cake — Another twist on the classic “Chomeur” this time w/ fresh sweet strawberries blanketed with tangy lemon poppyseed batter that we’ve (of course!) healthed up with whole grain flour, flax, hemp, buckwheat, & chia…a sweet treat that’s totally guilt free.  A taste of spring for the chilly week ahead!
Single Serving — $6.50
Double Serving — $12.50

Surprise! Fruit Salad — Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!, and a great way to get your daily fruit portions in with zero effort!
500 ml — $4.00
1 liter — $7.50

Happy belated Canadian Thanksgiving!

INGREDIENTS:

1 small-medium onion, chopped
2 cloves garlic, minced
1 pound frozen corn (try not to use canned)
3 cups vegetable broth (or a wee bit more as required), heated
1/4 tsp cumin
1/4 tsp chipotle chili pepper
2 TBSP corn flour or corn starch (give or take)
1/2 TBSP nutritional yeast (you can skip this if you don’t have any on hand)
2 corn tortillas
salt, chili powder, and ground pepper to taste

DIRECTIONS:
1) On medium heat (using a heavy saucepan), sauté onion until lightly browned, then add minced garlic and cook for another minute (don’t burn the garlic!).

2) Place sauted onions and garlic into a blender along with frozen corn, 2 cups only of vegetable broth (make sure it’s heated already), cumin, chipotle, corn flour, and yeast, and blend until very smooth.

3) Pour all blender contents back into saucepan, add remaining 1 cup of broth, and simmer on very low until soup is thick and bubbly (approx 10-15 min), stirring continuously to prevent any burning.
4) While the soup is simmering, preheat oven to 400F, and cut corn tortillas in half and then each half into strips (about 1/2-inch wide each).

5) Place strips onto a non-stick cookie sheet, sprinkle with salt and chili powder, then bake until crunchy and a light brown colour (approx 5-10 min, as ovens may vary), ensuring to stir or flip at least once to prevent burning or sticking.

6) Ladle soup into bowls, then divide tortilla chips equally among the bowls, and enjoy!!!  You can also garnish with herbs (chives, parsley, etc) or cheese or sour cream or even a few corn kernels.

…and apologies for the slightly delayed list!  Fulfilling some requests this week, two for a very special seekrit person who’s come back to the list.  The request file is almost empty so if there’s anything that you’ve been craving just lemme know!

Same routine as usual, folks, with orders in by TUESDAY 6:00 and pick-ups starting THURSDAY 4:00.  And as usual let us know what time works for you and we’ll have your order all set…and also as usual if Thursday isn’t good for you just lemme know and we’ll make alternate arrangements!

Hope everyone had a happy & healthy Thanksgiving!

Joann

Turkey Barley Soup — How could we not have this after Thanksgiving?!  Our home-made extra rich turkey broth with whole grain barley, onions, carrots, celery, petit pois, corn, zucchini, and herbes….a Chantilly’s tradition!
500 ml — $3.50
1 liter — $6.50

“Cream” of Green Soup – Sautéed finely shredded kale, swiss chard, collard greens, & fresh spinach puréed till silken smooth in our home-made veggie broth enhanced with more green via fresh basil & Italian parsley, lightly thickened with whole grain flour, & “creamed” with low fat yogurt.  Crazy good for you and yummy to boot!
500 ml — $3.00
1 liter — $5.50

Sun-Dried Tomato “Pesto” Pasta Salad – Whole grain pasta, chunks of juicy fresh tomatoes, red onions, Italian parsley, & sliced black olives gently tossed with our signature sun-dried tomato “pesto” made with extra virgin olive oil, herbes, & garlic.
250 ml — $3.50
500 ml — $5.50

Cold Blasting Mango Kale Slaw — So many people I know are sniffly sick right now so thought we’d bring back this client fave…finely shredded cabbage, kale, & carrots with red pepper, mango, fresh lime, & cilantro and a touch of canola oil….a blast of antioxidants, betacarotene, & kale-ish green goodness to help chase away colds!
250 ml — $3.00
500 ml — $5.50

Santa Fe Chicken Salad — A south of the border fave, roasted red & green peppers, red onions, fresh cilantro, chipotle peppers, and Roma tomatoes combined with diced chicken.   Makes a great filling for stuffed avocado halves, or try topping a tortilla with it, hit it w/ a sprinkling of grated cheese & run it under the broiler for a quick “enchilada.”
250 ml — $3.50
500 ml — $6.50

Zaatar Mint Hommus — An interesting twist on classic hommus…our home-cooked chickpeas puréed till smooth with fresh mint, lemon zest, tahini, extra virgin olive oil, & garlic given an extra zip with a zaatar spice blend.  Perfect as a dip for whole grain pita crisps & fresh veggies or filling a whole wheat pita along with baby spinach for a quick’n'healthy lunch.
250 ml — $3.00
500 ml — $5.50

Pasta Sauce of the Week — Meat Lovers’ Magical Mélange – Sweet red & green peppers, spanish onions, & tomatoes slow simmered with (de-fatted!) smoked bacon, spicy Italian sausage, and extra lean ground beef.  Vetoed by vegetarians world-wide!
500 ml — $8.00
1 liter — $15.50

Tarte of the Week — Classic Tourtiere — But, well, not.  Extra lean ground beef, pork, & veal sautéed & defatted, then mixed with golden sautéed onions & creamy mashed potatoes seasoned with classic Québecoise tourtiere spices & wrapped in a crispy, low fat, phyllo crust instead of the lard-heavy traditional pastry.
Deep Dish (4″ diameter) Tarte — $7.00

Roast Pork Loin w/ Fresh Thyme & Roasted Garlic — Boneless center cut pork roasts blanketed w/ fresh thyme, roasted garlic, parsley, & fresh ground pepper, served w/ oven roasted herbed potatoes, maple glazed baby carrots, and a rich mushroom gravy that’s surprisingly low fat…comfort food perfect for a chilly week.
Single Serving — $9.00
Double Serving — $17.50

Autumn Harvest Veggie Stew w/ Herbed Dumplings — A special request from one of our fave seekrit families…a hearty veggie ragout with carrots, navets, parsnips, celery, onions, butternut squash, and whole grain wheatberries topped with herbed cornmeal dumplings.  More comfort food for the chilly days ahead!
Single Serving — $8.00
Double Serving  — $15.50

Pumpkin Gingerbread – Classic gingerbread lightened up with the addition of pumpkin…whole grain flour, demerara sugar, a touch of butter, molasses, and three kinds of ginger for a spicy, perfect for fall treat.  Try it warmed up with a scoop of vanilla ice-cream….yum!!
Single Serving — $6.50
Double Serving — $12.50

Minted Melon Madness Medley – Back by (really) popular demand!  Canteloupe, honeydew, & watermelon for sure, and probably crenshaw & canary melons as well….all cut into chunks and tossed w/ a chiffonade of fresh mint.
500 ml — $4.50
1 liter — $8.50

My apologies for the lateness (and the brevity) of this week’s list.  Half-way through a busy weekend we had a flood in the kitchen (plumbing problems upstairs from us) and as a result yesterday was spent cleaning up from that.  But now the kitchen is back in order and we’re ready for another busy week!

THANKSGIVING TREATS

There will be a *second* Seekrit List Alert sent out on Wednesday of this week with our Thanksgiving Specials.  We’ll be doing various side dishes, at least one pumpkin dessert (and yes, pie (or a variation of) will be featured!), and single/double servings of a full turkey dinner.  This year we’re also offering whole oven-ready turkeys but they must be ordered in advance so if you’re interested let me know right away!

Same routine as usual, folks, with orders in by TUESDAY 6:00 (that’s tomorrow!) and orders ready for pick up THURSDAY @ 4:00, and (as usual!) if Thursday isn’t good for you just let me know and we’ll make alternate arrangements!

Hope everyone’s weekend was drier than mine, and we’ll see you on Thursday!

Joann

Swingin’ Both Ways Potato & Roasted Corn Chowder — A Swingin’ soup this week that can be either vegetarian, or with smoked ham.  Oven roasted corn, sweet peppers, onions, celery, carrots, & chunks of new crop local potatoes in our low fat veggie broth lightly thickened w/ whole grain flour.  For the carnivores we’ll be adding a hit of smoky ham broth (made from scratch naturally!) and generous chunks of smoked ham.  Both versions with fresh herbes and low fat yogurt for flavour & creaminess!
500 ml — Veggie Version –  $3.50
1 liter — Veggie Version — $6.50

500 ml — Smoked Ham Version — $4.00
1 liter — Smoked Ham Version — $7.50

Caerdydd Potato Soup – A tip’o'the hat to Wales with this soup made of fresh leeks simmered w/ local, new crop potatoes in a herbed veggie broth, puréed to a silken smoothness, ‘creamed’ with low fat yogurt, and richened with a touch of extra virgin olive oil…perfect comfort food for a chilly fall day!
500 ml — $3.00
1 liter — $5.50

Aunt Ilene’s Cauliflower Salad – I still remember the very first time my Aunt Ilene served this salad, I had never seen raw cauliflower in a salad and was amazed by both the raw *and* the colours.  We’ve done variations of it in the past but this is the one that’s closest to my memory of it.  Local fresh cauliflower with sliced black olives, red & green peppers, and sweet purple onion in a light’n'lemony extra virgin olive oil vinaigrette with fresh basil & Italian parsley.
250 ml — $3.00
500 ml — $5.50

Citrus Pasta & Peppers Salad – Whole wheat penne in a sunshiney summery citrus poppyseed vinaigrette with fresh orange, lemon, lime, & clementine zest + juice, red, green, & yellow peppers, green onions, fresh orange sections, & Italian parsley…fiber packed with a blast of vitamin C & lycopenes, perfect defense against fall colds!
250 ml — $3.50
500 ml — $6.50

Tarte of the Week — Ham, Cheddar, & Caramelized Onions — A long awaited special request for a fave client of ours…soft & sweet golden caramelized onions with diced smoked ham, low fat medium cheddar, & roasted red peppers all encased in, yup, you guessed it, light’n'crispy phyllo pastry!
Deep Dish (4″ diameter) Tarte — $7.00

Pasta Sauce of the Week — Chicken Cattiatore, Well, Almost – Another Chantilly’s version of a classic recipe this time with chunks of garlic marinated sautéed boneless chicken breast in a low fat herbed tomato sauce with red & green peppers, sweet spanish onion, & sliced mushrooms.  Perfect on whole grain fusilli, and try topping it with grated mozzarella & a touch of parmesan for a twist on classic Chicken Parmesan!
500 ml — $7.00
1 liter — $13.50

Coconut Green Curry Lamb – Last winter we had a version of this done with goat, this time around we’re using garlic, green chili, & ginger marinated chunks of leg of lamb seared & simmered in a spicy green curry sauce w/ young coconut milk & coconut cream…crisp green peppers & sautéed onions round it out, and to serve it on we’re doing a Toasted Coconut & Brown Rice Pilaf.  The perfect anti-Thanksgiving meal for the ‘bah humbug’ holiday folks!
500 ml Green Curry Lamb + 250 ml Coconut Pilaf — $8.50
1 liter Green Curry Lamb + 500 ml Coconut Pilaf — $16.50

Roasted Pumpkin & Whole Grain Barley Risotto with Fresh Sage — Quite a few of you have requested a risotto of some sort but doing a nice risotto with brown rice isn’t *quite* possible so we’re offering this variation with whole grain barley instead.  Slow simmered & constantly stirred whole grain barley is combined with fresh grated parmesan cheese, caramelized onions & red peppers, and roasted diced local fresh pumpkin. Classic technique with ‘healthed up’ ingredients!
500 ml — $7.50
1 liter — $14.50

Happy’n'Harmonious Whole Grain Breakfast Mélange — Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  For extra protein, healthy fats, & fiber we’re doing a delightfully nutty version this time w/ toasted walnuts, hazelnuts, almonds, & pecans all lightly touched w/ cinnamon & a whisper of nutmeg.

This Week’s Flavour: Squirrel’s Delight

500 ml — Hot Cereal Version — $5.00 (yields approx 1 liter)
1 liter — Hot Cereal Version — $9.50 (yields approx 2 liters)

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Fresh Cranberry Almond Whole Grain Bread Pudding — With all the fresh cranberries hitting the stores in time for Thanksgiving I can’t resist making our much loved bread pudding with their tangy tartness.  Whole grain bread gently mixed with low fat milk, eggs, a touch of demerara brown sugar, flax, spices, fresh orange zest, toasted almonds, & lighly simmered honey sweetened fresh cranberries.  Another guilt free dessert that’s *great* for breakfast too!
Single Serving — $6.50
Double Serving — $12.50

Surprise! Fruit Salad – Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!, and a great way to get your daily fruit portions in with zero effort!
500 ml — $4.00
1 liter — $7.50

Molasses Pumpkin Spice Cookies — Multigrain flour, roasted pumpkin, applesauce, a touch of demerara sugar, blackstrap molasses, a hint of butter, and our own pumpkin pie spice blend combined into a soft cookie perfect for kids & adults alike!

Mexican Dark Chocolate “Pumpkin” Truffles — Classic dark (72%) chocolate truffles given a hint of smoky heat with chipotle peppers, a bit of crunch (along with zinc!) with toasted pumpkin seeds, and mellow warmth with cinnamon…shaped into miniature pumpkins & chilled.  (hmmm…wonder where I can find some orange coloured coase sugar to roll them in?  would be very cute!)

Pumpkin “Pie” Phyllo Triangles – Roasted pumpkin combined with zero fat sour cream, our own pumpkin pie spices, low fat ricotta, and a touch of demerara sugar, then wrapped in our signature light’n'crispy phyllo pastry, garnished w/ chopped pecans, & baked till golden.

Phyllo Wrapped Baked  Apples w/ Gingered ‘Custard’ Sauce – Okay, has nothing to do w/ pumpkins OR Hallowen, but don’t they sound great?  We can do phyllo cups (w/ coarse brown sugar & chopped walnuts inbetween the layers) and lightly pre-bake them, then fill scooped out apples with a crystallized ginger/raisin/granola mix and tuck one into each phyllo cup.  Drizzle w/ a little honey, & bake till apple is soft….serve warm w/ Gingered ‘Custard’ Sauce.

Roasted Pumpkin & Whole Grain Barley Risotto w/ Wild Mushrooms & Caramelized Fennel – Been kicking this one around in my head for a few weeks now and think I’ve got it figured out.  Will be running it on the Seekrit List soon!

More Pumpkin Ideas:

* pumpkin & black quinoa empanadas

* pumpkin parmesan ravioli w/ fresh sage

* curried pumpkin & black bean soup

* pumpkin cheesecake w/ dark chocolate & maple walnut glazed pecan crust

* pumpkin spice scones w/ currants & cranberries

* roasted pumpkin ‘salad’ w/ quinoa, chia, & amaranth + black beans

* meat-stuffed roasted pumpkin (I remember making this when I was in Grade 9 or 10 out of an old Homes and Gardens cookbook.  First time I ever encountered capers, and I was in awe at the whole concept of having something savoury w/ pumpkin.)

I know C. has been really great about bringing a few things (basil! tomatoes!) down from the Jean Talon market on his bike for us, but not so sure how he’s going to feel about hauling pumpkins in his knapsack!

Made a quick chicken broth from a few roast chicken carcasses that I’d stashed in the freezer, very basic…chicken, water, coupla onions, a sad carrot or two rescued from lurking in the crisper, keffir lime leaves, ginger, thai chilies, and a handful of celery tops.  Let it simmer while I ran errands etc. then came back to the kitchen, strained it, and put it in the fridge to cool.

Part of the errand running was getting the rest of the stuff for our faux pho, my original plan was to replicate the my fave pho which has grilled chicken thighs added but alas, no boneless thighs to be found.  So I picked up some pork tenderloin that was on special and marinated it in apple cider vinegar, ‘rooster’ sauce, shredded fresh ginger, soy sauce, & lime zest, realized I had way too much marinade so grabbed a couple of chicken breasts from the freezer, micro defrosted them, and set them to marinate as well.

For the veggies etc. I used baby bok choy & thin sliced carrots in the broth itself, then set up a platter with fresh basil & coriander, bean sprouts, lime wedges, sliced green onions, & red thai chilis.  While I was washing/slicing all of those I seared the pork & chicken on high heat, then reduced the heat a bit, poured on the rest of the marinade, and let them gently cook till we were ready to eat.

The assembly of it all was a snap.  Put the pre-cooked rice noodles in each bowl (next time I’d give them a quick rinse w/ boiling water to heat them up a bit), poured over the de-fatted chicken broth, and let everyone add what they wanted to their bowl.  Rooster sauce, nuac nam, & soy all on the side to be added as desired.

A big thumbs up from all involved…now all I have to do is figure out how to package it up to serve to my seekrit peeps! 

Wow, end of September already…where does the time go??  And being the end of September of course I’m thinking about Thanksgiving & what we’re going to offer this year.  Last year we had all the assorted ‘sides’ such as our Roasted Garlic Mashed Potatoes, Green Beans w/ Wild Mushrooms, Baked Butternut Squash, & Classic Herbed Bread Stuffing.  I’ve had a few people ask about whether we’ll do entire turkeys this year and the answer would be ‘yes’, IF they’re pre-ordered.  Details to follow in next week’s list but please feel free to ask me about it before then if you’d like!

This week we’re all over the map again with a couple of perfectly classic soups, a new whole wheat cous cous salad, baba ghanouj (for the first time!), a hearty steak & wild mushroom tarte, and ribs are back since y’all were so enthusiastic last time.  Two selections will be “Swingin’ Both Ways” this week; the Shepherds’ Pie and the Classic Apple Crisp (or Tarte.)

Not quite such a crazy week in the kitchen but please (pretty pretty please!) make sure your order is in by TUESDAY @ 6:00, it helps my life immeasurably to have the right numbers Tuesday evening so I can dive into the prep & shopping first thing Wednesday morning.  Pickups starting at 4:00 THURSDAY and (as usual!) if Thursday doesn’t work for you just lemme know and we’ll make alternate arrangements.

So glad I made it out Friday & Saturday to train, now I can enjoy a rainy relaxing Sunday doing paperwork with the kitties & a big pot of tea!

Hope your week is wonderful, and we’ll see you on Thursday!

Joann

Triple Lentil Veggie Soup – I’ve been craving this for weeks now but other requests kept bumping it to the bottom of the pile, this week tho’ it’s *my* turn!  Teensy dark brown du Puys lentils & little green lentils with big brown lentils simmered in our home-made veggie broth with carrots, onions, celery, fresh corn, tomatoes, mushrooms, zucchini, petit pois, & green beans…all lightly seasoned w/ fresh herbes.  Classic, simple, and perfect!  Have it with some crusty whole grain bread to complete the proteins and add a quick green salad for an ‘insta-dinner.’
500 ml — $3.25
1 liter — $6.00

Pescatore Chowder – Last time we had this we labeled it “Sea Kitten Chowder” as a poke at Peta, lol.  (http://www.peta.org/sea_kittens/ )  Generous chunks of fresh trout with other assorted fishies (exactly what depends on what looks fresh’n'good when I go shop for them), diced new crop Quebec potatoes, celery, onions, carrots, & petit pois in our home-made fish bouillion lightly thickened w/ whole grain flour & gently ‘creamed’ with low fat yogurt.  Fresh lemon zest & chopped dill round out the flavours and add a touch of brightness.  
500 ml — $4.00
1 liter — $7.50

Curried CousCous Veronique — Taking a page from classic French cuisine & warping it a bit this week we have a whole wheat couscous salad given a blast of warmth via madras curry powder and a touch of sweet with tri-colour seedless grapes…all combined with grated carrots for crunch, fresh cilantro, & sliced green onions.  Perfect as it is, or try it heated up with shrimp added for a fast protein packed meal.
250 ml — $3.50
500 ml — $6.00

Dijonnaise Potato & Broccoli Salad — By special request!  Gently simmered potatoes, lightly steamed broccoli, red peppers, green onions, hard boiled eggs, & Italian parsley in a low fat mayo & zero fat yogurt dressing spiked w/ Dijon mustard.  Happy to make this for one of our fave clients!
250 ml — $3.25
500 ml — $6.00

Classic (No, Really!) Baba Ghanouj – Slow roasted Quebec harvest eggplants combined with tahini, fresh garlic, parsley, & lemon zest + juice….simple & perfect just as it is!  A special treat for you eggplant lovers out there!
250 ml — $3.50
500 ml — $6.50

Caribbean “Crab” Salad – Shredded ‘crab’ combined with diced mango, habenero hot sauce, thyme, allspice, green onions, coconut cream, & sweet peppers.  Another mayo-less sandwich filling alternative, and try it on a bed of baby spinach for a protein packed lunch.
250 ml — $3.50
500 ml — $6.00

Tarte of the Week — Steak & Wild Mushroom – Cubes of seared teak combines with lightly sautéed portabellini & regular mushrooms enhance with the forestiere mushroom mélange I love so much.  All in a surprisingly low fat peppercorn sauce with caramelized onions…wrapped in our light’n'crispy phyllo & baked till golden.
Deep Dish (4″ diameter) Tarte — $7.50

Pasta Sauce of the Week — Cheesy Broccoli & Red Pepper Pasta Bake Version — Lightly steamed fresh broccoli florets & sautéed spanish onions with sweet red peppers mixed together in a rich & creamy three cheese sauce made w/ whole grain flour.  Not as calorific as it sounds cuz we’ve reduced the fat levels in the sauce and we use light versions of two of the cheeses.  Toss in some sautéed chicken strips for a quick protein boost!
500 ml — $7.00
1 liter — $13.50

Swingin’ Shepherds’ Pie — We’ve been getting requests for vegetarian Shepherd’s Pie, for carnivorous Shepherd’s Pie, and for scalloped potatoes so this week we’re bringin’em all together in one big party.  Classic scalloped potatoes made w/ new crop Quebec grelot potatoes topping your choice of Vegetarian (made w/ whole grain wheatberries, mushrooms, & roasted veggies in a miso spiked ‘gravy’) or Carnivorous (made w/ extra lean ground beef, mushrooms, & sautéed veggies in our low fat beefy peppercorn sauce.)
Single Serving — Vegetarian — $7.00
Double Serving — Vegetarian — $13.50

Single Serving — Carnivorous — $8.50
Double Serving — Carnivorous — $16.50

Jamaican Jerked Ribs w/ Spicy Tamarind Mango BBQ Sauce — Pork side ribs rubbed down with our own blend of jerk seasonings to marinate, slow roasted till tender, then given a crispy caramelized spicy sweet touch with a habenero spiked Tamarind Mango BBQ Sauce.  Served on a bed of our home-cooked Pigeon Peas & Peppers Pilaf.
Single Serving — $9.00
Double Serving — $17.50

Happy’n'Harmonious Whole Grain Breakfast Mélange – Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  Not sure how to cook hot cereal?  Try using your rice cooker, or ask me for tips’n'hints! (Or check out the blog entry with complete ‘how to’ instructions… http://bit.ly/23vJfr )

This Week’s Flavour:  Tropical Coconut & Mango

500 ml — Hot Cereal Version — $5.00 (yields approx 1 liter)
1 liter — Hot Cereal Version — $9.50 (yields approx 2 liters)

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Swingin’ Both Ways w/ Classic Cameo Apple Crisp or Tarte – Crisp or Tarte?  Tarte or Crisp?  Entirely your choice!  Diced new crop Cameo apples gently tossed with whole grain flour, a touch of brown sugar, and a whisper of butter, and our classic apple pie spice blend…then either topped w/  our multigrain,high fiber, low fat ‘crisp’ topping or wrapped in the light’n'crispy phyllo pastry you know and love…both baked till bubbly and both perfect with a scoop of vanilla ice cream or a drizzle of low fat vanilla yogurt!
Deep Diah (4″diameter) Tarte — $5.50
Single Serving Crisp — $6.50
Double Serving Crisp — $12.50

Surprise! Fruit Salad – Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!, and a great way to get your daily fruit portions in with zero effort!
500 ml — $4.00
1 liter — $7.50

Not quite such a crazy week in the kitchen but please (pretty pretty please!) make sure your order is in by TUESDAY @ 6:00, it helps my life immeasurably to have the right numbers Tuesday evening so I can dive into the prep & shopping first thing Wednesday morning.  Pickups starting at 4:00 THURSDAY and (as usual!) if Thursday doesn’t work for you just lemme know and we’ll make alternate arrangements.

Really enjoying doing the hearty fall/winter soups, ragouts, & stews after the summer season…and if you’ve got cravings for something special just lemme know and we’ll add them to the request file!

Hope everyone had a chance to enjoy the glorious weather this weekend!

Joann

p.s.  With back to school well underway everyone is busier than usual and not quite settled into the school year routine.  Give yourself a bit of a break from household chores, free up some quality time to spend w/ your family (or just curl up and read a book!)  For a limited time we have a wonderful, conscientious cleaner available for one shot (or more often!) housecleaning.  My place has been taken care of more than once when things have hit insane crazy levels around here and it’s been a total life-saver.  Drop me a line and I’ll hook you up!

“Cream” of Roasted Garlic & Butternut Squash –  Combining two requests into one this time around….mellow slow roasted garlic & butternut squash blended with Italian parsley, & fresh basil in our home-made veggie broth lightly thickened w/ whole grain flour & given a velvety tang with light sour cream.
500 ml — $3.25
1 liter — $6.00

Minestrone w/ Spicy Italian Sausage –  Herbed tomato vegetable broth swimming with carrots, peppers, celery, onions, zuchinni, green beans, fennel, kale, whole grain baby pasta shells, and our home-cooked canelli beans given a spicy zap with grilled hot Italian sausage…Nonna would approve!
500 ml — $3.50
1 liter — $6.50

Tuscan Whole Wheat Pasta Salad –  Whole wheat fusilli mixed w/ mushrooms & romano beans marinated in herbed white balsamic, lightly steamed finely shredded kale, green onions, & sundried tomatoes.  Great cold as is, also yummy zapped in the micro for a few minutes & topped w/ grated parmesan.  Low fat, high fiber, complete proteins from the beans & pasta, lycopenes from the sundried tomatoes, and that powerhouse of nutrition, kale…i tell ya, what’s not to love?!!
250 ml — $3.25
500 ml — $6.00

Lemon Pesto Marinated Veg Salad — Broccoli, celery, carrots, cauliflower, red & green pepper, zuchinni, & red onions tossed w/ a fresh basil pesto vinaigrette zinged w/ lemon zest & juice…great just as it is or warmed up and tossed w/ pasta for a quick light meal.
250 ml — $3.25
500 ml — $6.00

Tropical Coconut Lime Chicken Salad — Chunks of slow roasted chicken combined with diced fresh pineapple, mango, toasted coconut, green onions, fresh lime zest/juice and a touch of coconut cream to smooth it all out.
250 ml — $3.50
500 ml — $6.50

Mediterranean Tofu Dip/Spread – Soft & firm tofu blended till smooth with fresh basil pesto, kalamata olives, sundried tomatoes, sweet red onion, roasted red peppers, capers, Italian parsley, roasted garlic, and a hint of fresh lemon zest.
250 ml — $3.50
500 ml — $6.50

Pasta Sauce of the Week — Wild Salmon Marinara w/ Roasted Fennel — Lightly poached wild salmon fillets gently simmered with sweet peppers, onions, tomatoes, & roasted fennel with just a touch of white wine and a hint of lemon zest.  Perfect on whole grain fettucine and pretty darn good on a bed of rice too!
500 ml — $9.00
1 liter — $17.50

Tarte of the Week — Greek “Wild” Greens & Feta — A variation of the spinach & feta we use in our phyllo appetizers, this filling from Northern Greece has finely shredded kale, swiss chard, & spinach tossed with lemon zest, fresh mint & dill and crumbled light feta cheese all wrapped in the light’n'crispy low fat phyllo you know and love!
Deep Dish (4″ diameter) Tarte — $7.00

Tunisian Sweet Potato & Chickpea Ragout – Chunks of roasted sweet potatoes, onions, green beans, & our home-cooked chickpeas  slow simmered in tomato/veggie broth given a hit of richness via peanut butter and a bit of sweet via dried currants…spicy, smooth, & sweet all in balance.  Served with a Whole Wheat Couscous & Wheatberry Pilaf with chopped fresh cilantro.  Complete proteins, tons of fiber, a beta-carotene blast, and low fat to boot.
500 ml Ragout + 250 ml Pilaf — $8.00
1 liter Ragout + 500 ml Pilaf — $15.50

Tomatillo & Green Chili Pork Tenderloin – Generous chunks of roasted cumin & coriander marinated pork tenderloin, grilled then simmered w/ tomatilloes, homeroasted green chilies, black beans, sweet potatoes, fresh lime, onions, & green peppers.  Served w/ brown basmati rice pilaf.
Single Portion — $9.00
Double Portion — $17.50

Happy’n'Harmonious Whole Grain Breakfast Mélange — Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  Not sure how to cook hot cereal?  Try using your rice cooker, or ask me for tips’n'hints!

This Week’s Flavour: Apple Cranberry Almond

500 ml — Hot Cereal Version — $5.00 (yields approx 1 liter)
1 liter — Hot Cereal Version — $9.50 (yields approx 2 liters)

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Spiced Pumpkin & Pear Bread — Whole grains, flax seed, pumpkin, applesauce, spices, a touch of brown sugar, diced fresh pears, and a smidge of butter…complex carbs, vitamins galore, plenty of fiber…great as is, or try it toasted w/ a drizzle of maple syrup!
Small Loaf — $6.50
Large Loaf — $12.00

Surprise! Fruit Salad – Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!, and a great way to get your daily fruit portions in with zero effort!
500 ml — $4.00
1 liter — $7.50

Hard to believe the month is almost half over!

Another crazy week at the kitchen so please (pretty pretty please!) make sure your order is in by TUESDAY @ 6:00, it helps my life immeasurably to have the night numbers Tuesday evening so I can dive into the prep & shopping first thing Wednesday morning.  Pickups starting at 4:00 THURSDAY and (as usual!) if Thursday doesn’t work for you just lemme know and we’ll make alternate arrangements.

Taking advantage of the amazing Quebec veggies this week, along with fulfilling several requests and tossing in a couple of new items for your dining enjoyment.

With cold weather creeping up on us (waaaah!) we’re adding a new weekly item to the list.  While oatmeal is awesome on a winter morning we’ve given it a health, texture, & flavour boost by using an organic harmonious combination of whole grains, quinoa flakes, flax, chia, hemp, & buckwheat with the ‘flavouring’ changing each week.  To get it underway we’re offering it in two different forms…lightly toasted but still ‘raw” for simmering as a hot’n'hearty breakfast ‘oatmeal’ or full out toasted w/ a touch of honey for a perfectly balanced cold granola.  If the response warrants it we’ll add a third variation of the ‘base mix’ in the form of individual granola bars!

Hope everyone has had a fantabulous weekend!

Joann

p.s.  With back to school well underway everyone is busier than usual and not quite settled into the school year routine.  Give yourself a bit of a break from household chores, free up some quality time to spend w/ your family (or just curl up and read a book!)  For a limited time we have a wonderful, conscientious cleaner available for one shot (or more often!) housecleaning.  My place has been taken care of more than once when things have hit insane crazy levels around here and it’s been a total life-saver.  Drop me a line and I’ll hook you up!

Classic (For Real) Chicken & Barley Soup — A thick & hearty lightened-up version of a classic fall soup…our home-made, extra rich, de-fatted chicken stock with whole grain barley, herbes, local green & yellow beans, carrots, onions, celery, tomatoes, zucchini, petit pois, shredded kale, & chunks of oven roasted chicken slow simmered together till the barley is toothsomely tender.  High in fiber, tons of vitamins, and definitely a meal in a bowl.  Add a green salad & whole grain baguette and it’s perfect for a quick dinner after a busy day at work.
500 ml — $3.50
1 liter — $6.50

Classic (Well, Almost) Borscht – Vegetarian version of my Mom’s Ukrainian beet soup (big shout out to Mom!)…grated fresh local beets, carrots, onions, celery, beet greens, & swiss chard in a homemade veggie broth zinged w/ fresh lemon & brightened w/ fresh dill.  Even better when you add a spoon (or two!) of sour cream…and it’s great hot OR cold!
500 ml — $3.50
1 liter — $6.50

Summer Harvest Potato Salad — With all the beautiful Quebec veggies hitting the market how could we resist putting them all together in a healthy, filling salad?  New crop Quebec white & red grelot potatoes, fresh green & yellow beans, zucchini, red onions, baby carrots, & fresh herbes in a light’n'lively apple cider & canola vinaigrette.
250 ml — $3.25
500 ml — $6.00

Dilled Beets & Clementine Salad – By special request, and cuz we haven’t done it in a looong time!  Fresh local beets oven roasted till tender then gently mixed with clementine segments, red onion, & green peppers in a zingy fresh citrus & dill vinaigrette.  Definitely adds a splash of colour to any meal!
250 ml — $3.25
500 ml — $6.00

Spicy Cilantro Tuna Salad — Another special request we’re happy to fill!  Chunks of high protein low fat tuna gently mixed with fine diced celery, spanish onion, fresh cilantro, lime zest + juice, roasted green chilies, and just a touch of mayo (light of course!) to hold it all together.  A lovely change from classic tuna to bring zip to your packed lunches!
250 ml — $3.50
500 ml — $6.50

Dilled Tofu Dijonnaise — The tofu dip/spread that spawned a bazillion variations…spanish onion, lemon juice, tofu, dijon mustard, & canola blended together till smooth with fresh dill & grated carrots added for zip, crunch, & flavour!  A Chantilly classic!
250 ml — $3.25
500 ml — $6.00

Tarte of the Week — Mediterranean Ratatouille Polenta Tartes — A change from our usual phyllo!  Cheesy herbed polenta ‘crust’ filled with generous chunks of oven roasted eggplant, sweet peppers, onions, tomatoes, & fresh herbes, topped with a touch more cheese & baked till golden.  Great for a fast, healthy, filling lunch or try serving them on a bed of baby arugula tossed with just a touch of olive oil, fresh grated parmesan, & balsamic for an extra blast of veggie goodness.
Deep Dish (4″ diameter) Tarte — $7.00

Pasta Sauce of the Week — Shrimp & Bacon “Carbonnara” w/ Fresh Basil — We’ve taken the classic rich’n'cheesy carbonnara pasta sauce & lightened it up, then added jumbo shrimp, crispy bacon bits, and local fresh basil for a truly decadent (but surprisingly low fat) taste experience.  Up the veggie level by stirring in baby spinach when heating it up!
500 ml — $9.00
1 liter — $17.50

Persian Pomegranate & Lime Glazed Chicken Breast – Another special request from several of you!  Boneless breast of chicken seasoned w/ zataar & sumac then lightly glazed w/ a sweet & tangy pomegranate lime sauce…served on a bed of our home-cooked chickpeas & wheatberries enlivened w/ a chiffonade of fresh mint.
Single Serving — $8.50
Double Serving — $16.50

Our Favourite Vegetarian Chill – We have a whack of different variations of classic vegetarian chili but this one is my fave. Chunks of red & green peppers, sweet onions, red & black beans, “Yve’s Ground Round”, tomatoes, roasted corn, & jalepenos slow simmered with our own TexMex seasoning blend.  Complete proteins, tons of fiber, lotsa vitamins…wrap it up in a tortilla w/ some grated cheese for a fast burrito!
500 ml — $7.50
1 liter — $14.50

Happy’n'Harmonious Whole Grain Breakfast Mélange – Our own combination of ‘rolled’ whole grains (oats, wheat, spelt, barley, quinoa, rye) united w/ toasted buckwheat, chia, flax, & hemp to give you complete proteins, omegas, fiber, & complex carbs.  All lightly toasted & ready to be simmered into a hot’h'hearty breakfast.  Not a fan of hot cereal?  Try our lightly sweetened w/ honey, extra toasty granola version!  Not sure how to cook hot cereal?  Try using your rice cooker, or ask me for tips’n'hints!

This Week’s Flavour Combo:  Gingered Apricot Date

500 ml — Hot Cereal Version — $5.00 (yields approx 1 liter)
1 liter — Hot Cereal Version — $9.50 (yields approx 2 liters)

500 ml — Granola Version — $5.00
1 liter — Granola Version — $9.50

Dark Chocolate Old Fashioned Bread Pudding – Another “But Well, Not…” comfort food dessert…for this one we’ve used whole grain bread and reduced the fat & sugar levels then added flax, hemp, buckwheat, & chia seeds for an extra omega & protein boost, and dark (72%) chocolate chunks for a serotonin boost.  We have fresh raspberries joining in the fun for an antioxidant blast, or potassium power your portion with sliced bananas!
Single Serving — Raspberry Dark Chocolate — $7.50
Double Serving — Raspberry Dark Chocolate — $14.50

Single Serving — Banana Dark Chocolate — $7.50
Double Serving — Banana Dark Chocolate — $14.50

Surprise! Fruit Salad – Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!, and a great way to get your daily fruit portions in with zero effort!
500 ml — $4.00
1 liter — $7.50

An extra-warm welcome to the new seekrit listers, and to our returning students!  Feel free to email me with any questions you may have about how it all works or to clarify anything you’re not sure of.  I also welcome requests & suggestions about menu items so if there’s something you’ve been craving just let me know. And if there’s anything you don’t like or are dietarily intolerant of let me know; I can often substitute/omit ingredients so if you’re lactose intolerant (hi, A!) I can leave the yogurt out of your soup, or if you don’t like olives (hi, J!) I can leave those out too, for example.

Feel free to pass the seekrit list on to friends & family, and if your office needs lunches catered or if you need a hand with household festivities ask me about the ‘real’ side of “Chantilly’s.”  I’m working on getting some sample menus & selection lists up on-line (should be very very soon!) but in the meantime I can email you any information you may need.

We’re all over the globe again this week with island shout outs to Cuba, Thailand, Polynesian, & England; props to the Middle East via Syria, Lebanon, & Turkey and a couple of touchdowns in Texas and our own beloved Québec.  For the first time ever the tartes are going topless, and we’re “Swingin’ Both Ways” with the pasta sauce!   There are a few requests worked in as well, and btw, my request file is running low again, so bring’em on, plsthx!

Even with the long weekend it’s still business as usual at Chantilly’s with orders in by TUESDAY @ 6:00 (Don’t forget that even tho’ it feels like monday it just might be Tuesday when you’re reading this) and pick-ups starting THURSDAY @ 4:00, let me know what time is good for you so we can have your order ready, and (as usual!) if Thursday isn’t good for you just lemme know and we can make alternate arrangements.

Hope everyone has had a wonderful Labour Day weekend and managed to get out and enjoy some of the gorgeous weather!

See you Thursday!
Joann

Roasted Tomato & Butternut Squash Soup – Slow roasted Ontario ‘tomates de champ’ gently broken up & folded into a silky smooth herbed butternut squash purée made w/ our home-made veggie broth.  Dairy free & loaded w/ betacarotene & lycopenes!
500 ml — $3.50
1 liter — $6.50

Smoked Ham & Fava Bean Soup w/ Roasted Peppers — Dried fava beans slow simmered in our home-made smoky herbed ham broth then puréed till smooth before adding high heat roasted yellow & red peppers, spanish onions, celery, carrots, & tender chunks of smoked ham.  A precursor to the winter soups soon to come!
500 ml — $3.50
1 liter — $6.50

Tacky Tikki Bar Cole-Slaw — Classic coleslaw un-classic’ed by way of the Polynesian Islands; finely shredded classic cabbage & fresh kale mixed with fresh pineapple chunks, sweet peppers, carrots, water chestnuts, green onions, & fresh cilantro then gently tossed in a spicy mayo-free rice vinegar & peanut vinaigrette.
250 ml — $3.00
500 ml — $5.50

Syrian Wheat Berry & Fresh Mint Salad — Muscled-up tabouleh on steroids…steamed wheat ‘berries’ (unprocessed whole grain soft wheat), our home-cooked chickpeas, fresh mint, Italian parsley, green onions, fresh Roma tomatoes, &  balaadi cukes in a zingy fresh garlic, lemon zest + juice, & extra virgin olive oil vinaigrette.
250 ml — $3.50
500 ml — $6.50

Santa Fe Chicken Salad — Sweet red & green peppers, spanish onions, fresh cilantro, chipotle peppers, and Roma tomatoes combined with generous chunks of roast chicken for a spicy, mayo-free chicken salad that great wrapped in a tortilla, added to nachos for a protein/veggie boost, or topping a bed of baby greens for a quick, nutritious salad!
250 ml — $3.75
500 ml — $7.00

Roasted Pumpkin Hommus — A new variation on the ever-popular hommus, this one with the calories cut and betacarotene boosted with high heat roasted fresh pumpkin added to our home-cooked chickpeas along with the traditional tahini, garlic, fresh lemon zest + juice, parsley, and extra virgin olive oil.
250 ml — $3.25
500 ml — $6.00

Turkish White Bean & Fresh Mint Dip/Spread – Our home-cooked white beans blended till smooth & creamy with loads of fresh mint, a touch of fresh lemon zest + juice, garlic, & extra virgin olive oil.  Makes a wonderful dip for fresh pepper strips & toasted pita wedges!
250 ml — $3.00
500 ml — $5.50

Tarte of the Week — Topless Yorkshire Pork & Apple Tarte — A new presentation of the every popular phyllo tartes with extra lean ground pork, roasted apple chunks, sage & caramelized onions nestled in a triple-layer crust of phyllo and topped with thin sliced apples…then baked till the apples are golden & the crust is crisp.  Perfect for the first hints of fall weather to come!
Deep Dish (4″diameter) Tarte — $7.50

Pasta Sauce of the Week — Simply Perfect Fresh Basil, Roasted Garlic, & Tomates de Champ — More of the wonderful Ontario ‘tomates de champ’ slow roasted with fresh garlic cloves till sweet & tender, lightly ‘smashed’, and mixed with tons of fresh local basil and a drizzle of herbed extra virgin olive oil.  Perfect cuz it’s simple…we’re just giving the flavours a chance to shine!  “Swingin’ Both Ways” with the sauce this week so if you’d like jumbo shrimp added to yours just lemme know!
500 ml — Veggie Version — $7.50
1 liter — Veggie Version — $14.50

500 ml — Shrimp Version — $9.00
1 liter — Shrimp Version — $17.50

Chicken’n'Ribs w/ Cuban Spicy Citrus & Fresh Pineapple BBQ Glaze – Pork side ribs & bone-in, skin off chicken breasts marinated in fresh citrus zest & juices, toasted cumin, garlic, & oregano, then seared and slow roasted with a spicy citrus pineapple glaze spiked w/ Cuban rum.  Served on a bed of our home-cooked black beans given a nutritional zap with finely shredded fresh kale lightly sautéed with yellow & red peppers.
Single Serving — $9.00
Double Serving — $17.50

Crispy Tofu & Pan Asian Veggies w/ Thai Peanut Lime Sauce – Slices of firm tofu marinated with fresh ginger, ‘rooster’ sauce, & rice wine vinegar then given a light battering (no visible bruises!) and pan-fried till crispy.  Served on a bed of stir-fried pan-asian veggies with sesame soba noodles and our infamous Spicy Peanut Lime Sauce.
Single Serving — $8.00
Double Serving — $15.50

Cinnamon Apple Cranberry “Chomeur” – Another twist on the classic Quebecoise dessert, this time chunks of fresh new crop Ontario apples are tossed with cinnamon and a touch of maple syrup and roasted before being topped with a spiced whole grain & flax batter studded with cranberries.  Real apple cider is reduced down with just a touch of butter for flavour & richess for the ‘syrup’ we pour over it all before baking. Sounds crazy decadent, but is actually really good for you!  Try it warmed up w/ a scoop of ice cream or a drizzle of zero fat vanilla yogurt.
Single Serving — $7.50
Double Serving — $14.50

Surprise! Fruit Salad – Sticking with the surprise! fruit salad for another week, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!!
500 ml — $4.00
1 liter — $7.50

With the Labour Day weekend coming up we’ve brought back the Honey Mint Mojitos for quick’n'easy entertaining and with school moving into full swing we have three sandwich fillings and yet another cookie variation for those lunchboxes!  A couple of new things on the menu this week, a couple of old favourites, a couple of requests fulfilled, and a teaching opportunity as well….lots to enjoy!

Same routine as usual, folks, with orders in by TUESDAY 6:00 and pick-ups starting THURSDAY 4:00.  And as usual let us know what time works for you and we’ll have your order all set…and also as usual if Thursday isn’t good for you just lemme know and we’ll make alternate arrangements!

Looking forward to seeing you!

Joann

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Honey Mint Mojito Base – Fresh limes, organic honey, & crushed fresh mint combined together with Chantilly’s magic to make the base for classic mojitoes…just mix 2 oz of the Mojito Base with 1.5 oz of rum and a generous splash of fizzy mineral water for a quidk’n'easy summertime cocktail.  Great added to a white wine spritzer and I love it added to club soda for a virgin variation.  Sent w/ fresh mint sprigs & sliced lime for insta-garnish!
250 ml — $5.00 (makes approx 4 drinks)
500 ml — $9.50 (makes approx 8 drinks)

Mushroom Barley Miso – Slow sautéed cremini & portabella mushrooms simmered with julienned shiitakes & whole grain barley in our home-made veggie broth enriched at the last minute with white miso, and given a bit of a kick w/ shredded fresh ginger & a touch of ‘rooster’ sauce.
500 ml — $3.50
1 liter — $6.50

Roasted Red Pepper Gazpacho — My younger brother is in town & wants to learn how to make gazpacho!  Oven roasted red peppers combined w/ tomatoes, English cucumbers, Italian parsley, red onions, garlic, & fresh basil with a splash of white balsamic for zip and a swirl of extra virgin olive oil for smooooooovness.  Try adding some crumbled low fat feta or a few gratings of good parmesan for a new taste sensation.
500 ml — $4.00
1liter — $7.50

Lemon Pesto Quinoa & Bulgur Salad –  Coarse whole grain bulgur with organic red & white quinoa in a lemon pesto vinaigrette w/ toasted pumpkin seeds, grated carrots, diced red onions, zucchini, celery, sweet peppers, fresh basil, Italian parsley, & fresh lemon zest…complex carbs, complete amino profile, whole grains…what’s not to love??
250 ml — $3.50
500 ml — $6.50

Greek Orzo & Feta Salad – Grape tomatoes, balaadi cukes, red onion, sweet peppers, crumbled feta, & kalamata olives tossed w/ orzo in a lemony fresh herbed vinaigrette….wonderful on a bed of baby greens w/ a few slices of whole grain baguette.
250 ml — $3.50
500 ml — $6.50

Tropical Coconut Curry Tofu — Firm tofu blended till smooth with our West Indian curry spice blend, coconut milk, habenero hot sauce, & fresh lime zest + juice…finely diced red onion, sweet peppers, pineapple, mango, & fresh cilantro for crunch, fiber, & vitamins.  Perfect in a whole grain wrap for a quick lunch or topping a bed of baby spinach for a protein packed salad.
250 ml — $3.25
500 ml — $6.00

Minted Lemon Tuna Salad — Yet another mayo-less sandwich option!  Chunks of vegetable broth packed tuna, fresh celery, red onions, black olives, & balaadi cukes lightly dressed with fresh lemon zest/juice & extra virgin olive oil, and given a sprightly spring flavour with plenty of fresh mint…a bit of a twist on the ever popular Dilled Lemon Tuna!
250 ml — $3.50
500 ml — $6.50

Chicken Salad w/ Sundried Tomato Pesto – Another mayo-less sandwich filling!  Chunks of chicken with red & green peppers, onions, & our herbed home-made sundried tomato pesto.
250 ml — $3.50
500 ml — $6.50

Tarte of the Week – Russian Vegetable — A new tarte sensation for my seekrit peeps!  The crisp’n'flaky phyllo you know and love w/ a layer of garlic cream cheese topped with hard boiled eggs, steamed kale, navets, carrots, onions, & savoy cabbage tossed with chopped fresh dill.
Deep Dish (4″ diameter) Tarte — $6.50

Pasta Sauce of the Week — Classic, But, Well, Not, Beef Stroganoff – Our ‘healthed-up’ version of the classic stroganoff…slow sautéed mushrooms & sweet spanish onions with seared sirloin strips in a rich, but surprisingly low fat sauce made with our home-made beef broth and given a creamy tang with zero fat sour cream.  Perfect for broad egg noodles, whole grain fettucine, or brown rice.
500 ml — $8.50
1 liter — $16.50

Pork Tenderloin w/ Chipotle Molé Sauce — The classic Oaxacan fragrant spicy sauce seasoned with chipotle chilies, almonds, & dark chocolate is slow simmered to a deep dark richness with achiote & chili marinated seared pork tenderloin…served on a bed of brown rice & black bean pilaf.
Single Serving — $8.50
Double Serving — $16.50

Vegetable Korma w/ Curried Lentil Pilaf – Taking advantage of the beautiful local fall veggies that are hitting the stores now with a traditional Indian tomato-based spicy curry sauce thickened with ground almonds. Oven roasted cauliflower, eggplant, peppers, onions, & sweet potatoes folded into the korma sauce & slow simmered till tender, served on a bed of curried three-lentil & brown rice pilaf.
Single Serving — $8.00
Double Serving — $15.50

Peanut Butter Flax Cookies — These over-sized client faves are perfect for lunch-boxes….crunchy peanut butter, whole wheat flour, flax seeds, real butter, and a touch of sugar’n'spice….high fiber, great source of omegas, and totally yummy!
Half Dozen — $7.60
Bakers Dozen — $14.50

Surprise! Fruit Salad – Same deal as before, what goes in it all depends on what’s gorgeous at my fruit guy’s when I go to shop on Thursday morning.  Trust me, it’ll be wonderful!!
500 ml — $4.00
1 liter — $7.50

INGREDIENTS:

1 can (or 2 cups cooked) red kidney beans

1 can coconut milk

2 cups of brown rice, soaked overnight

1 small onion, chopped

1 clove garlic, chopped

1/4 tsp dried thyme

1 TBSP canola spoon oil

water

Scotch Bonnet Pepper (although this is totally optional)

DIRECTIONS:

1) Rinse cooked beans thoroughly, place in a pot and add coconut milk and enough water to make four cups of liquid.

2) Add in onions, garlic, thyme and oil, bring to a boil.

3) Add rice and stir for 1 minute, add hot pepper whole, by placing pepper on top and allow to simmer.

4) Reduce heat to med-low and continue to simmer for about 35 min (or until rice is cooked).

5) Remove pepper (you can discard or add it to another dish you may be making – but watch out … it’s HOT) and serve.

FETE ‘TILL YOU SWEAT!

INGREDIENTS:

1 extra large sweet potato, chopped into small cubes (I left the skin on, but you could peel it if you wish)

2 cups of mushrooms, chopped (your choice – I used button and crimini)

1 medium onion, chopped

3 garlic gloves, chopped

1 tbsp olive oil

1 tsp kosher salt

6 cups vegetable stock

½ cup uncooked wild or brown rice

½ tsp cinnamon

½ tsp of allspice

Pepper

DIRECTIONS:

1)      Set oven to 375F and place chopped vegetables on a baking tray.

2)      Pour olive oil over vegetables, sprinkle with salt and bake for 20-30 min until browned.

3)      Bring a large pot with the stock to a boil, and carefully add in cooked vegetables.

4)      Return to a boil, add in rice and remaining spices, and simmer on low for approximately 45 min.

5)      Serve with crusty bread or your favourite crackers!

NOTES:

You can be as creative as you want here!  Swap in or out your favourite veggies, or use barley instead of rice, and maybe even add in some beans of your choice.  This would go nicely with some freshly grated cheese too.

INGREDIENTS:

1 1/4 cup uncooked brown rice macaroni

1 1/4 cup unsweetened rice milk

1/3 cup nutritional yeast

1 tsp sea salt

1 tbsp cornstarch

1 tsp EACH onion powderand garlic powder

1/2 tsp paprika

1/4 tsp tumeric

1 tbsp tahini

Sprinking of smoked paprika for dusting (optional!!)

DIRECTIONS:

1. Cook pasta according to directions on the box (usually about 7-8 min).

2. Immediately drain and rinse with cold water, and set aside.

3. Whisk all remaining ingredients together in a medium sauce pan, and turn on heat on burner to medium.

4. Bring sauce to a near boil then turn down the heat to low – stirring occasionally, to allow sauce to thicken.

5. Remove from heat once thickened, and combine with cooked macaroni, stirring to coat completely.

6. Return to bruner, heat thoroughly and serve!

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INGREDIENTS:

Black bean cakes:
1/4 cup finely ground cornmeal
2 cans black beans, drained and rinsed
2 medium garlic cloves, finely chopped
1 large egg
1/2 cup breadcrumbs
1/2 cup fresh cilantro, coarsely chopped
1/2 cup onion, finely chopped
4 tsp hot sauce
4 tsp salt
1/4 cup oil (canola or vegetable work best)

Avocado-creme:
1 avocado, cut in half lengthwise, peel and pit removed
1/2 cup fresh cilantro, coarsely chopped
1/4 cup sour cream
2 TBSP lime juice

Additional:
6 fried eggs

.

.

DIRECTIONS:

.

Black bean cakes:

1. Heat oven to 300°F and arrange rack in the middle, then place cornmeal in a shallow dish and set aside

2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in food processor, pulse about 15 times until incorporated and beans are broken down (but some whole beans remain).

3. Form 6 patties and dust each patty on both sides with cornmeal, and
place on baking sheet or plate.

4. Heat oil in a large frying pan over medium-high heat for about 2 minutes, then place 3 patties in pan and fry until golden (about 3 to 5 minutes per side – but watch out they don’t burn!).

5. Transfer fried patties on baking sheet and place in oven to keep warm (and then repeat with remaining patties).

.

Avocado-creme:
* Place all ingredients into food processor and process until smooth, then season with salt.

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Put it all together:
* Place bean cakes on serving plates and top each with a fried egg and 2 TBSP of avocado-creme!!

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INGREDIENTS:

For the polenta

4 cups vegetable stock (although you can use water too)

1/4 tsp salt

1-1/4 cups cornmeal

1/3 cup grated parmesan cheese, plus more for sprinkling

2 tbsp unsalted butter, cut into bits

For the vegetables

2 tbsp olive oil

6 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 large bunch broccoli, chopped into tiny florets (5-6 cups total)

1/3 cup water

3 plum tomatoes, seeded and chopped (you can use canned if you forgot to buy fresh)

Salt and pepper to taste

DIRECTIONS:

1. Bring vegetable stock to a boil in a medium saucepan, then turn down to a simmer.

2. Add cornmeal to stock in a slow stream, whisking, and continuing to whisk after it is all added for about 5 minutes.

Note – Allow to polenta to cook gently while the vegetables are prepared.

3. In a large skillet, heat oil over medium heat, and once oil is hot, add garlic and red pepper flakes and cook until garlic is fragrant (about 1 minute).

4. Add broccoli, toss with oil, then add the water and cover to steam until tender.

5. Uncover broccoli once tender, then add tomatoes, and cook until liquid evaporates (about 2 minutes more) – season to taste.

6. Season the polenta to taste, mix in parmesan cheese and butter, then pour onto plates and top with cooked vegetables (serve with a sprinkling parmesan cheese).