Don't forget to say "thank you" to your favourite teacher(s) at the end of June!
We have a wide variety of teacher appreciation gifts available, including:

• Reid chocolate apples filled with jelly bellies $10.98
• large Reid chocolate thank you "cards" $9.98
• gifts wrapped in cellophane (i.e. mugs with a package of tea, cookies and a mint smoothie bar) from $7.98 - $24.98
• rheo thompson candies mint smoothie chocolates! from $6.98 and up

• bacon, apple, cheddar and caramelized onion quesadillas AND chicken cheddar and salsa quesadillas AND artichoke, asiago and prosciutto quesadillas
• cashew chicken curry and coconut rice
• fresh ready-to-bake scones
• double chocolate mocha brownies
• roasted red pepper and goat cheese soup
• vegetarian chili
• pickled barrie's asparagus

Cashew & Coconut Crusted Tilapia with a Persian lime olive oil & coconut white balsamic vinegar drizzle

One of my favourite combinations from our new line of olive oils & vinegars is the Persian lime extra virgin olive oil with the coconut white balsamic vinegar. You simply mix equal parts together and shake. This "sauce" is awesome on fish, chicken, in salads and even drizzled on ice cream or yogurt with fresh mangoes (trust me!)

From today until this Sat, June 18th, mention this recipe and we'll give you a free 60-ml sample size bottle of this mixture so that you can make the below recipe at home!

serves 2 (recipe doubles easily)

ingredients for fish

• 1 lb. tilapia (about 2 large fillets)
• 1/4 cup sweetened, flaked coconut
• 1/2 cup salted cashews, finely crushed (I put them into a ziplock bag and used a meat mallet to crush them; you could also use a food processor as well)
• 1-2 tablespoons olive oil (Persian lime or another olive oil of your choice)
• 1 egg
• 1/4 cup all purpose flour

ingredients for Persian lime-coconut white balsamic sauce

• 1/8 cup (30 mL) Persian lime olive oil
• 1/8 cup (30 mL) coconut white balsamic vinegar

ingredients for pineapple salsa

• 3/4 cups ripe, sweet pineapple, diced small
• 1/2 teaspoon ginger, finely chopped or grated
• 1 tablespoon each fresh basil and fresh mint, finely chopped

method

• Make the salsa - combine the pineapple, ginger, basil and mint and set aside (do not refrigerate).
• Make the drizzle - combine the olive oil and vinegar together in a mason jar and shake to combine/emulsify. Set aside (do not refrigerate).
• Line up three shallow dishes, put the flour in the first, beat the egg in the second, put the coconut/cashew mixture in the third. Season the tilapia with pepper (not salt, unless you are using unsalted cashews). Dredge one fillet in the flour, shaking off the excess. Dip the fillet in the egg, then coat in with the cashew mixture. Set the fillet on a plate and repeat procedure with the remaining fillet.
• Heat the olive oil in a large saucepan set over medium heat. Add the tilapia filets and cook until golden on each side and the flesh is opaque and cooked through, 3-4 minutes on each side. Be careful to reduce the heat if they brown too fast.
• Portion the tilapia fillets onto 2 plates, pour the drizzle overtop and finish with a spoonful of the pineapple salsa. Garnish with a sprig of fresh basil or mint, if desired.

Note: You can also grill or saute the fish without the cashew coating. After the fish is cooked, top the fillets with the drizzle and salsa and serve. OR, after the fish is cooked, sprinkle 1/4 cup of toasted coconut-cashew mixture on top of the fish, then top with the drizzle and salsa. With this method, you get the flavour and crunch of the nuts/coconut, but with much less work!

I am so excited to tell you that our extra virgin olive oil & balsamic vinegar tasting bar is NOW OPEN!

We offer 15 varieties of extra virgin olive oil, 4 varieties of specialty gourmet oil and 17 varieties of balsamic vinegar (for a full listing of the varieties please scroll down).

Every variety will be available to sample from our beautiful Italian stainless steel "fusti" containers.

Our olive oils are all extra virgin, first cold pressed and sourced from both hemispheres to ensure the highest quality and freshness.

Our balsamic vinegars are from Modena, Italy and are aged up to 18 years.
All of our extra virgin olive oils and our balsamic vinegars are all natural with no artificial flavours, colours, additives or preservatives.

We offer the oils and vinegars in
3 sizes:

• 200 ml - $12.98
• 375 ml - $17.98
• 750 ml - $29.98

15 extra virgin olive oils

non-flavoured olive oils

• Portuguese arbequina
• Spanish hojiblanca
• Californian manzanillo
• Italian nocellara del belice
• Portuguese picual

flavoured olive oils

• butter
• lemon
• blood orange
• basil
• chipotle
• garlic
• herbs de provence
• persian lime
• tuscan herb
• wild mushroom and sage

17 balsamic vinegars

• traditional balsamic condimento
  aged up to 18 years
• black cherry
• blackberry- ginger
• wild blueberry
• cinnamon-pear
• dark chocolate
• fig
• raspberry
• strawberry
• tangerine
• vanilla
• coconut
• cranberry-pear
• grapefruit
• honey-ginger
• peach
• Sicilian lemon

4 specialty gourmet oils

• white truffle oil ($24.98/200 ml)
• sesame oil ($15.98/200 ml)
• roasted almond oil (same pricing as the olive oils & vinegars)
• grapeseed oil (same pricing as the olive oils & vinegars)

Please join us at the shop next
Thursday, June 23rd, Friday, June 24th and Saturday, June 25th for our olive oil & balsamic vinegar launch party.

We'll be offering samples, recipe tastings and specials.

Sharp My Knife will be with us on Saturday, June 25th
from 11 a.m. - 2 p.m.
to sharpen your knives!
Cost to sharpen is
$5 for large knives and
$3 for small knives.

We've had quite a few customers ask usabout "The Toy Cupboard" (the children's toy shop that used to be a few doors down from us).

Rest assured that they are still open - they moved to their new location in Uptown Waterloo earlier this spring.

The Toy Cupboard is now located at:
22 King Street South, Waterloo (beside OW Sports and across the street from Bonnie Toggs)

Their phone number is 519-772-5037.

This month’s special is 15% off all "that pie place" pot pies - any type, any size!

We’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let us know by email and we will fulfill your request asap.

One of us will respond to let you know that your email address has been removed. If you don't hear from us within 48 hours, please consider calling the shop at 519-880-1555 to make sure that we received your message (in case your request went into our spam filter).

Thanks.