Lasagne Soup

Here’s a fast and fun way to get the taste of classic lasagne on the table without the fuss of layering and baking.  You start with canned tomatoes, sausage and pasta to make the soup.  Then put a spoonful of ricotta cheese in each bowl, add the soup and then broil the cheeses on top of the bowls of soup.

Customize the soup according to your own taste by using your favourite sausage, adapting the cheeses or try one of the many gluten free pastas we offer at Reesor’s.

Lasagne Soup
6-8 servings

•   1 Tbsp olive or canola oil
•   1 to 1 ½ lb. sausage with the casing removed (or use ground meat)
•   2 onions, finely chopped
•   2 tsp garlic, minced
•   2 tsp dried oregano
•   1 tsp dried basil
•   1/4 tsp red pepper flakes
•   2 Tbsp tomato paste
•   28 oz. can of diced tomatoes, with juice
•   3 cups chicken broth
•   1 cup water
•   2 bay leaves
•   8 oz curly pasta or about 10 lasagna noodles broken into pieces
•   8 oz ricotta cheese
•   1/2 cup Parmesan cheese, grated
•   2 cups mozzarella cheese, shredded
•   salt & pepper to taste

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with a little oil and toss to prevent sticking.

Meanwhile, heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.  Avoid browning the onion.

Add the sausage, garlic, oregano and basil and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 5 minutes, until no longer pink. Drain any fat if necessary.

Add the tomato paste and cook, stirring, until darkened, about 2 minutes.  Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 20-30 minutes to blend the flavours.

Season with salt and pepper to taste.

Stir in the noodles and simmer 2 more minutes.

In a bowl stir together the shredded mozzarella and the grated Parmesan.

To serve:
Spoon a tablespoon of ricotta in the bottom of each soup bowl. Divide the soup among bowls, pass the grated cheeses and let the soup melt the cheeses.

If you have oven-safe bowls you can broil the two-cheese blend:
Preheat broiler and place oven-safe bowls on a baking sheet. Spoon ricotta, and ladle soup into bowls and top each bowl with the Parmesan and mozzarella blend. Place under broiler with oven door cracked for 3-5 minutes until cheese browns, watching carefully.

Let cool for a few moments before eating.

It’s quieting down on the farm and in the fields

by Jay Reesor

This is the time of year when our farm market gets its hatches battened down and the corn wagons are parked for  the winter.  Our late summer planting of winter cover crops of rye and oats and clover are well established and we can seriously think about the quieter winter months. One of the final late fall jobs is to uncover the big piles of straw in the berry fields and chop the bales over the strawberry plants to protect them from the very cold winter temperatures. That same straw will help keep the weeds controlled, the berries mud free and make it nice for picking next summer. Seems so far away doesn’t it?

I know that each year many of our farm market customers stock up on as much Ontario produce as they can when the market closes at the end of October.  I am pleased that this year we will be offering as long as we can, Ontario fresh and preserved fruits and vegetables at Reesor’s Market & Bakery in Stouffville, so that we can all continue to eat as locally as possible, year-round.

What do our bakers & cooks shop for at Reesor’s?

Christina: Bacon Quiche
Lisa: Chocolate Chip Cookies
Joyce:  Black Bean Soup & Neal Brother’s Tortilla Chips
Pam: Spinach Lasagne
Sandra: Almond Raspberry Squares (at Christmas)
Harley: Lentil Sausage Soup; Macaroni & Cheese

Introducing Reesor’s Gift Boxes

Are you starting to think about Christmas gift-giving? Whether you want to send multiple corporate gifts, a box of pantry items and treats for grandparents, a hostess gift or are looking to surprise the food lover in your life, our selection of gift boxes will leave everyone smiling.  You can pick from our selection of pre-packaged gift boxes in various sizes and price ranges including cookies, preserves, breakfast treats, coffee, tea, snacks and more.

This year we are proud to introduce our new signature, chocolate brown gift boxes.  These gift boxes are re-useable or recyclable and the cushioning material in the box is also recyclable–there is no plastic waste.  You’ll also be smiling because these boxes are very easy to carry.

If you place an order for a gift box at the Open House your name will be entered in a special draw to win a “Weekday Breakfast Box” a $40 value.

Our complete selection of gift boxes will be on display at Reesor’s beginning Fri. Nov. 22 at our Open House.

Meet the team of cooks and bakers at Reesor’s

All of the fresh soups and entrees, fresh bread, muffins, and cookies sold at Reesor’s are made in our own premises on Ringwood Dr. right here in Stouffville.  We have an amazing team of bakers and cooks who work together, talk about food together and who keep the kitchen and bakery humming. They are our key food producers working from early in the morning to make the best and most delicious food in small batches for true homemade taste.

Harley (above left) graduated from the Culinary Arts program at George Brown College.  She and assistant Diana were cooking up and packaging our Spicy Black Bean Soup on a recent Monday morning.

Sandra brings her years of family cooking and professional baking to Reesor’s where she has been managing the bakery and kitchen for the past eight years.  Sandra loves to bake and it’s her labour of love to make cinnamon rolls for you each week.

Joyce our head cook for the past nine years also gets to work on her canoe paddling technique while making our vegan chili. Maybe she has paddled to Newfoundland and back?

Pam started with us as a bakery helper and it turns out she has a unique gift for bread.  She learned the art and science of bread under the watchful eye of Gail who taught her all things bread before she left us for full-time motherhood.

Lisa (at left) and Christina have 35 years of professional baking and cooking experience between them. Lisa likes “the challenge and the fun of  the Christmas baking season at Reesor’s because it’s a chance to come up with new ideas that our customers will like.” Christina, who graduated from the Pastry Arts Management program at George Brown College and who is one of our newest staff members sums it up, “We take pride in our work and we are here to do a good job, but at the same time we are like family caring about each other.”

You are invited…

You are invited to Reesor’s Annual Open House on Fri. Nov. 22
9:00 a.m. to 8:00 p.m.

Our bakers, cooks and staff at Reesor’s are always thinking about new foods to make your life tastier and easier. Our Open House is a way for you  to try out our new foods, enjoy classic favourites or to taste something that you haven’t tried before.

We’ll have extended hours on Friday Nov. 22 from 9:00 a.m. to 8:00 p.m., so you can stop in when it’s convenient for you during the day or on your way home from work or after dinner.

There will be lots of food to sample including our traditional Quebec tourtiere and other hot and savoury foods.  We’ll be launching and sampling our array of Christmas cookies and cakes for 2013 if you want to start stocking your freezer or cookie tins for your holiday entertaining and gift-giving.

Be sure to enter the lucky draw, and if you order or purchase a gift box that day you can enter an additional draw to win a gift box.

So, mark the date on your calendar and come on in for the fun.