• bistro-style roasted onion
• sweet potato & honey chipotle cream
• roasted red pepper & two tomato soup with basil

pick an entree (all entrees come with a side salad)

• shortt rib gnocchi with port wine tomato sauce, arugula and parmesan cheese
• salmon en croute (t & j salmon filet with rice, sauteed vegetables, fresh dill & ginger butter in puff pastry)
• coq-au-vin (chicken braised in a sherry wine sauce with carrots, mushrooms, onions and bacon)

pick a cupcake

• chocolate caramel dream cupcake
• red velvet cupcake with cream cheese icing

$19.98 per person plus tax

the details

• pick up on Tues, Feb 14th between 3 p.m. - 6:30 p.m.
• no need to pre-order (although you may);
  the above menu items will be in our fresh fridge,
  so arrive early for the best selection
• call us at 519-880-1555 if you'd like to pre-book!

Our meat, mushroom & cheese lasagna and our vegetable lasagna is on sale,
all month long!

• small lasagna $5.98 (save $1) serves 1
• medium lasagna $13.98 (save $2) serves 2-3
• party-sized lasagna $31.98 (save $5) serves 8

note: these prices include tax!

Moroccan Spiced Carrot Dip

"All Things Tea" in Belmont Village has recently added an extensive collection of freshly ground spices, salts & rubs to their store. They call this new collection "Charmed Spices" - make magic in your kitchen!

I recently stopped by to check it out and I was impressed! I left with their amazing Vietnamese cinnamon powder (very sweet and fragrant - I have been sprinkling it in my morning coffee, and on rice pudding and of course, in my baking), a wonderful Jamaican jerk spice rub and some exotic finishing salts.

Here is a recipe, courtesy of Susie Parks, the co-owner of All Things Tea & Charmed Spices.

Susie says "this is an unusual dip recipe that has been a family favourite for quite some time. When we launched our Charmed Spices line, I couldn't wait to use the spices in this dip as I knew they'd really shine."

Moroccan Spiced Carrot Dip

ingredients

• 500 g carrots, peeled and chopped
• 1 garlic clove, peeled
• 1/2 teaspoon charmed spices ground cumin
• 1/2 teaspoon charmed spices hungarian paprika
• 1/2 teaspoon charmed spices ginger powder
• 1/2 teaspoon charmed spices vietnamese cinnamon powder
• pinch of cayenne paper
• charmed spices pacific sea salt - to taste
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped
• flatbreads, for serving

method

• Place the carrots in simmering, salted water with the garlic for about 20 minutes or until soft.
• Drain well, and return them to the pot for a minute or two (over medium heat) to dry them out further.
• Pulse the carrots in a food processor until smooth. Add everything except for the cilantro and pulse to combine.
• Allow to cool; transfer to serving dish. Sprinkle with the chopped cilantro and serve with lightly warmed flat bread.

Click on the below link to view January recipes (Jan 18 - best-ever banana cake & Jan 4 - citrus marinated olives) from "shortt stories", my bi-monthly column in the Waterloo Chronicle

chocolate!
chocolate!
chocolate!

Don't forget to pick up some sweets for your valentine this month!

Our store is stocked with gourmet chocolate from Rheo Thompson Candies, Reid, Eve and Ascot Chocolate.

Valentine's Day candy, decorated cookies, shorttbread and our gift baskets are also available for your special someone.