Products used in this recipe:
For our Customer Appreciation Days, we offered many tasty samples of recipes using our products. We tried two new recipes and have had many requests for them.
You can find the recipes for Pulled Jackfruit and
Spicy Peanut Tofu on the website.
We’d love to hear your feedback. Try our recipes, or develop your own. We will share your favourites.
Come join Laura at the farmhouse to create a delectable fondue dinner: prepare the meat, vegetables, appetizers, salad, bread and dessert. Then venture into the garden to pick the flowers & greens for a beautiful flower arrangement that you will take home.
Bring your own favourite bowl to arrange your flowers in.
Sundays July 14 & 28 3-7
$100.00 each Maximum 10
To book a group call Laura at 250-658-3419
Then we will sit at the table and enjoy the fondue and the company.
Cook rice vermicelli noodles according to the directions and let cool.
Place a bottle of cherry blossom infused vinegar in a pot and reduce to half the amount. Let cool.
Once cherry blossom vinegar is cooled, toss over all salad ingredients and serve. You could also wrap this mixture in a rice wrapper and serve as an appetizer.
Bring water to a boil, stir in the couscous, cover and let sit off the heat for ten minutes.
Transfer the couscous to a cookie sheet and spread it out so it cools quickly. Make sure there are no lumps.
Stir the remaining ingredients in a bowl and pour over the couscous salad.
Let sit for a minimum of an hour to mellow the flavours. You can store for up to three days in the fridge.
Products in this recipe
