1 5oz bag of baby spinach
2 handfuls of local strawberries, sliced
1 handful of pecans, sliced
1 handful of goat cheese, crumbled
1 tsp honey
1 tsp dijon mustard
1 tsp raspberry vinegar
1 tbsp balsamic vinegar
2 tbsp olive oil
Whisk together the honey, mustard, vinegars and olive oil into a dressing. You can refrigerate it for later, or use it right away.
Place the spinach in a bowl and add sliced strawberries on top.
Drizzle dressing to taste and then add the sliced pecans and goat cheese.
1/2 cup granulated sugar
2 tbsp water
2 cups chopped fresh rhubarb
3 cups halved strawberries
4 tsp cornstarch
1 cup graham wafer crumbs
1/2 cup finely chopped almonds
1/3 cup butter, melted
4 oz cream cheese, softened
2 tbsp whipping cream
1 tbsp granulated sugar
In the top of a double boiler, bring sugar and water to a boil over direct heat. Fill the bottom of the double boiler halfway with water and bring to a gentle boil. Place top boiler on bottom boiler and add rhubarb. Cover and poach, without stirring, for 15 to 20 mintues until tender and the shape still holds. Remove from heat and let cool, without stirring.
Meanwhile, in a bowl, toss together graham crumbs, almonds and butter until moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23 cm) round tart pan with a removable bottom. Bake on the centre rack of an oven at 350°F for about 12 minutes until crust is firm to the touch. Let cool on rack.
In a bowl, beat cream cheese, whipping cream and sugar for about 3 minutes until spreadable. Spread in the tart shell and halfway up sides. Refrigerate for 30 minutes.
Meanwhile, place strawberries in a large bowl. With a slotted spoon, add rhubarb and set aside.
In a small saucepan, bring remaining liquid from rhubarb to a boil. Whisk cornstarch with 1 tbsp of cold water; whisk into liquid and boil for about 1 minute until thickened. Let the mixture cool at room temperature for 15 minutes, stirring occasionally.
Add filling to fruit; stir very gently to coat. Spoon filling into crust. Refrigerate for about 2 hours until set.
6 cups crushed hulled strawberries
1 package light fruit pectin crystals
4 and a 1/2 cups granulated sugar
Pour strawberries into a large Dutch oven. Combine pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam. Using a sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.
*Useful Tips: To crush strawberries, crush only one layer at a time. To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes. To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.
Ideal candidates must have a flexible schedule; be able to work anytime between 7:30am and 8:30pm (for 7.5 hours each day), weekdays and weekends.
1. Wrap or place merchandise in bags, and promote products to customers;
2. Answer customers’ questions and provide information on product, procedures or policies;
3. Stock shelves and displays according to the management’s instructions;
4. Maintain and replenish displays;
5. Clean up and perform simple housekeeping work;
6. Maintain store’s cleanliness;
7. Perform miscellaneous duties such as packing and trimming produce, etc. assigned by the store management;
8. Follow team leader’s instructions on work assignments during the scheduled work shift.
Ideal applicants should possess the following qualifications:
1. Reliable, hard working, motivated with a “can do” attitude
2. Honest and customer service oriented
3. Be prepared to roll up your sleeves, learn the basics and get things done, some heavy lifting (up to 50lbs) and hands on dealing with produce is required
4. Be flexible to work in shifts, including weekends and evening hours
5. Perform miscellaneous duties such as packing produce, etc. assigned by the store management
6. Answer customers’ questions and provide information on product, procedures or policies
7. Follow team leader’s instructions on work assignments during the scheduled work shift
8. Able to communicate in English, ability to speak a foreign language will be an asset
Some secondary school education;
Good English communication skills;
Customer service experience;
Able to lift 30lbs;
Ability to sell and promote products to customers (i.e. sharing some fruit information with customers);
Reliable, positive attitude, hard working & willing to learn
Sense of urgency (able to perform tasks quickly and efficiently)
Requirements: Honest, reliable, hardworking, good communication skills, good memory & willing to learn.
Applications: Interested individuals please bring your resume and apply directly at the store:
Unit 150- 1160 Davie Street
8-10 on-vine tomatoes, diced
3 cloves garlic
3/4 cup fresh basil leaves, coarsely chopped
1 tsp fresh lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper, to taste
French or Italian bread slices
Black olive slices
1. Preheat oven to 475 degrees F.
2. In a medium bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt and pepper; set aside.
3. Slice the bread into 1-inch slices. If you’re working with a large loaf, you’ll then want to halve each slice again. Brush one side of each slice with extra-virgin olive oil. Place the slices oiled side down on a cooking sheet, and toast them in the oven until golden brown.
4. Top each bruschetta with the tomato mixture, olives and garnish with any left over basil leaves. Don’t top too far ahead of serving, as the bread may get soggy.
1 1/4 cups brown sugar
2 1/2 cups carrots, grated
1 cup whole wheat flour
1 lemon, zested
1 small orange, juiced and zested
3/4 cup raisins (soaked in juice from orange)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 cup pecans, roughly chopped (optional)
1/4 teaspoon salt
Cream cheese icing (optional)
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Whisk together eggs, sugar and orange and lemon zests in a bowl, until pale and airy. Add the grated carrots and blend well. Mix in the spices, baking soda, salt and flour, then add the raisins and pecans (if desired) and any left over orange juice.
3. Pour the mixture into a lightly greased pan, and bake for 40 minutes. After the cake is cooked and cooled, top with cream cheese icing if desired.
2 large avocados (ripe)
1/2 cup of salad shrimp
2 tablespoons of sour cream
2 tablespoons of mayo
Juice from half of a lemon
Pinch of dill
Pinch of paprika
Mix shrimp, mayo, sour cream, lemon juice, dill, and paprika; add salt if shrimp is unsalted.
Half the avocados and remove their pits.
Separate the mixture into 4 equal portions and place them on top of the avocado halves.
Tip – adjust the amount of sour cream, mayo, and seasoning to your liking.