Recipe courtesy of Chef Sara
“This Gnocchi in Mushroom Sauce with Arugula is one of my comfort meals on cold, rainy nights. The combination of mushrooms, parmesan, and truffle oil really brings out the umami. While this recipe uses store bought gnocchi, you’re welcome to sub in homemade gnocchi instead!”
Gnocchi in Mushroom Sauce with Arugula
- 1 package gnocchi
- 5 tbsp butter
- 1 small package shiitake mushrooms
- 1/2 cup shallots sliced
- 2-3 cloves garlic minced
- 1/4 cup white wine
- 1 3/4 cup chicken stock or low sodium chicken broth
- Dash of ground nutmeg
- 1 tbsp fresh sage chopped
- 1/3 cup parmesan cheese grated
- 3 cups arugula
- Truffle oil to finish
Cook gnocchi according to package directions.
In a large skillet over medium heat, melt butter until it begins to brown. Add mushrooms, shallots, and garlic. Sauté for about 8 minutes, or until golden brown. Add the wine. Reduce slightly, then add chicken stock/broth, nutmeg, and sage. Simmer for about 8 minutes. Season with salt and pepper to taste.
Add cooked gnocchi to skillet. Add parmesan, reserving about 3 tbsp for serving. Heat for about 1 minute. Add arugula and stir until wilted.
Divide equally among plates. Drizzle with truffle oil and sprinkle leftover parmesan just before serving. Bon appétit!
CL Gnocchi Board – $14.99
Joseph Joseph Scoop Plus Large Colander – $19.99
Recipe courtesy of our friends at Brooklyn Dehli! Shop Brooklyn Dehli products online at Posh Pantry here.
Tikka Masala is a mild sauce layered with rich coconut cream, tomatoes, caramelized onion and roasted spices – simmered with sweet potato and chickpeas and served with rice & naan, it’s a delicious addition to your dinner menu!
Sweet Potato and Chickpea Tikka Masala
- 1 tablespoon mild flavorless oil such as canola or sunflower
- 1 large sweet potato peeled and cut into 1/2 cubes
- 1 jar of Brooklyn Delhi Tikka Masala or Cashew Butter Masala simmer sauce
- 1 14 oz can coconut milk
- 1 15 oz can chickpeas
- Rice or naan
- plain yogurt optional
- Brooklyn Delhi Roasted Garlic Achaar or Tomato Achaar
- chopped cilantro
Heat oil in a skillet over medium heat. Add sweet potatoes and saute for a couple minutes with salt.
Next add in the jar of Tikka Masala or Cashew Butter Masala simmer sauce, chickpeas and coconut milk.
Bring to a boil, reduce heat to low and simmer with lid on until sweet potato is just tender, about 10 minutes.
Add water to adjust the thickness of the sauce to your preference and add salt to taste.
Serve over rice or naan with a dollop of yogurt and chopped cilantro. For those who like it hot, top it off with a spoon of Roasted Garlic or Tomato Achaar.
If you have more time, roasted sweet potato works well in this recipe as well!
Brooklyn Delhi Tikka Masala 340 g – $9.99
Brooklyn Delhi Roasted Garlic Achaar 255 g – $16.99
These Pumpkin Spice Muffins are the perfect treat to enjoy with a cup of tea on a chilly Autumn day. David’s Pumpkin Pie Spice mixes cinnamon, ginger, nutmeg, clove and allspice, infusing the muffins with a warm, spicy aroma.
Pumpkin Spice Muffins
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons David’s Pumpkin Spice
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spice in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
David’s Pumpkin Pie Spice 130g – $9.50
Recipe courtesy of Chef Sara
Madeleines are one of my favourite things to bake. The ingredients are simple and the batter comes together really quickly. Usually, I see madeleines as a sweet treat, but there are plenty of savoury options too! These parmesan sage madeleines are great for breakfast on the go, an afternoon snack, or just because.
Parmesan Sage Madeleines
- 2/3 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 large eggs
- 2/3 cup buttermilk*
- 3/4 cup parmigiano reggiano grated
- 2.5 tbsp fresh sage chopped
Preheat oven to 425°F. Grease madeleine pan (I recommend using butter) and set aside
In a medium-sized bowl, mix flour, baking powder, salt, eggs, and buttermilk. Once well combined, mix in parmigiano reggiano and sage.
Spoon batter into madeleine molds. Bake in centre rack for 10 minutes, or until madeleines are firm and golden. Immediately transfer madeleines to a cooling rack, and let cool for a few minutes before serving.
*If you don’t have buttermilk, you can make your own! For this recipe, combine 2/3 cup milk with
2 tsp lemon juice. Let sit for 5 minutes, then proceed to use in madeleine batter.
Dunk these home made Oreos generously in a large glass of milk for a delicious late night snack (or really any time of the day!).
Home Made Oreos
For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter (plus 2 tbsp) at room temperature
- 1 large egg
For the filling:
- 1/2 cup unsalted butter at room temperature
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.
You have to try this Mexican Street Corn recipe! From the creaminess of the cheese, to the tang of the lime and a little spice from the Taco Tuesday Seasoning – we promise, you won’t be disappointed! Recipe courtesy of our friends at Premiere Gift.
Mexican Street Corn
- 6 ears corn unhusked
- 6 tablespoons unsalted butter
- ¼ cup crumbled Cotija cheese
- ¼ cup chopped fresh cilantro
- 2 teaspoons Taco Seasoning
- 2 limes juiced
Preheat the oven to 350 degrees F (175 degrees C).
Place corn, in husks, directly on the oven rack.
Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, Taco Seasoning, and lime juice. Serve.
Mudpie Lemon/Lime Juicer – $29.99
David’s Mexican Taco Seasoning 140g – $9.50
Start your day with a refreshing & healthy Acai Bowl ~ this bowl will make your day!
Acai berries have one of the highest concentrations of antioxidants of any fruit, and are highly renowned for their plethora of health benefits. High in vitamin B and C, calcium, amino acids, fibre and Omega 6 & 9. Check out Dinavedic Acai Powder for use in your next Acai bowl, available at Posh Pantry (shop here)!
Acai Smoothie Bowl
- 1/4 cup water
- 1 cup frozen blueberries
- 1/2 avocado
- 6 pitted dates optional for extra awesomeness
- 1 scoop Vega vanilla protein powder
- 1 tsp acai powder
- 2 tablespoons fresh raspberries
- 2 tablespoons granola
- 2 teaspoons toasted unsweetened coconut flakes
- 1 tbsp chia seeds
Combine all ingredients in a blender and puree until smooth.
Pour into your favourite breakfast bowl and top with raspberries, granola, coconut and chia seeds.
Dinavedic Acai Powder 60g – $14.99
Spice up your next brunch with Huevos Rancheros, a traditional Mexican breakfast dish incorporating hearty black beans, fried eggs and salsa, all nestled in a warm tortilla bowl. Add an extra kick with Sriracha Revolver Premium Hot Sauces!
- 1 cup red bell pepper diced
- 1 tsp butter
- 1 cup cooked, rinsed and drained black beans
- 1 cup store-bought mild or medium salsa
- 2 green onions minced
- Fresh cilantro to taste
- 1 tsp butter
- 4 eggs
- 1/2 cup aged cheddar grated
- 1 peeled and pitted avocado diced
- 3 tbsp sour cream
- 4 6 inch corn tortillas
Preheat oven to 350°F (180°C).
Place the tortillas inside lightly sprayed tortilla bakers. Press to mould. Bake about 5-8 minutes or until golden. Let cool before unmolding.
In a non-stick fry pan, sweat the bell pepper in the butter for 5 minutes over medium heat. Add the black beans and salsa and continue cooking for 5 minutes. Add the green onions and cilantro.
In another non-stick fry pan, melt the butter on medium heat and add the eggs. Cook for about 4 minutes, until the whites are set and the eggs are sunny-side up.
Divide the salsa into the tortilla bowls and sprinkle with some of the cheese. Place the eggs on top and serve immediately with the diced avocado, sour cream and the rest of the grated cheese.
Norpro Nonstick Petite Mexican Tortilla Bakers – $29.99
Sriracha Revolver Premium Hot Sauces – $8.49
Combining five simple salad ingredients and a tangy with a bit of spice dressing, this Thai Mango Salad is packed with flavour. Serve in gorgeous BIA Trellis Bowls to add even more colour to your table!
Thai Mango Salad
- 2 Mangoes sliced, julienne
- 1/2 cup Red Onion sliced
- 1/2 Red Bell Pepper sliced
- 1/2 cup Cilantro chopped
- 1/4 cup Peanuts crushed, toasted
- 1 1/2 tbsp Tamari
- 1 tbsp Rice Wine Vinegar
- 1/2 tsp Chilli Sambal Oelek
- 1/2 tbsp Maple Syrup
- 2 1/2 cup Lime juice
Thinly slice mangoes, onions and red bell pepper and toss together in a salad bowl.
In a small bowl, combine, lime juice, tamari, maple syrup, vinegar and chili sambal oelek. Whisk until fully combined.
Pour dressing in the mango salad and toss.
Garnish with cilantro and toasted peanuts.
BIA Trellis Bowls – $19.99
This cool and refreshing Watermelon Gazpacho can be garnished with the Basil Food Crayon for a perfect kick of freshness!
- 3 cups watermelon cut into cubes
- 1 1/2 cup tomato
- 1 cucumber cut
- 1/2 red pepper cut
- 2 tablespoons of red onions
- 1 minced garlic clove
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons lemon juice
- Salt and pepper
- Basil Food Crayon for garnish
Mix all ingredients in a food processor until well blended.
Season with salt and pepper to taste.
Once served, garnish with sharpened Basil Crayon
Food Crayon – Basil – $12.99
Check out more Food Crayon flavours including Lemon, Ginger, Fig & Basalmic and Hot Pepper & Garlic (click here)