Reesor’s Market & Bakery, Main St., Stouffville now opens one hour earlier at 8:00 am from Mon.-Sat. So, you can pick up one of our new, delicious espresso-based drinks, a warm panini made on our own bread, grab one of our new brown bag lunches and do your grocery shopping all on the way to work.
We’ve created delicious new sandwiches that we grill to order in our panini press. Try turkey, cranberry and goat cheese; egg, ham and cheddar; or a flavourful Reuben panini. There’s quiche by the slice, lasagne, King Kale Salad, Mighty Caesar Salad and more! We’re looking forward to serving you.
When you need a quick lunch please stop in to Reesor’s Market & Bakery and check which of our homemade soups are ready to go in our new soup urn. The $4.95 container might fill you up or you might want to add one of our sandwiches made daily in our deli, a wholesome salad or a coffee and muffin.
This zesty salad can be made with fresh or frozen sweet corn kernels. When you have some leftover cooked corn on the cob just cut off the kernels and whip up a salad. Since frozen corn is blanched (lightly cooked before freezing), you can use it right out of the freezer when making the salad. Add the amount of Tabasco sauce or chill powder you prefer to get the right amount of heat.
4 cups corn, freshly cooked or frozen (about 4 cobs)
1 large green or red pepper, or combination of both colours, chopped fine
6 green onions chopped
1/2 cup minced parsley
1 cup chopped tomatoes or cherry tomatoes
Mix all salad ingredients together in a serving bowl. Set aside.
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
2 Tbsp mayonnaise (Hellmann’s Light works well)
1/2 tsp freshly ground black pepper
1/2 tsp Tabasco sauce, fresh minced chilis or chilli powder, to taste
1/2 tsp salt
1/4 to 1/2 cup olive oil, to taste
In a large bowl mix together all the dressing ingredients, except olive oil, until combined. Add olive oil in a slow stream, whisking until slightly thickened
Pour dressing over the other salad ingredients and toss gently to coat. Cover and refrigerate for a few hours or overnight before serving.
This favourite recipe comes from Jay’s sister Karla who lives in Calgary. This unique recipe uses shaved, uncooked asparagus. Try it and let us know what you think.
• 1 ½ cups fresh or frozen peas
• 2 tbsp lemon juice
• 1 tbsp minced onion or shallot
• 2 tsp Dijon-style mustard
• ½ cup olive oil
• Salt and pepper to taste
• 1 pound asparagus, washed
• 6 cups spring greens
• 8 slices prosciutto or your favourite smoked ham, cut into thin strips
• 2 tbsp chopped mint
• 1/4 cup shaved Parmesan cheese
If using fresh peas place the shelled peas and 1/4 cup water and some salt in a saucepan. Cover and cook over high heat 4 to 5 minutes or until peas are tender. Drain. Let cool.
If using frozen peas, place them in a sieve and pour some boiling water over them.
In a small bowl, whisk together lemon juice, onion or shallot and mustard. Slowly whisk in olive oil. Season with salt and pepper to taste.
Place the woody end of the asparagus on cutting board, holding the tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in ice water for 10 minutes. Drain well. Discard the base.
Place the greens in a large salad bowl adding ham, shaved asparagus, peas and mint. Drizzle with desired amount of dressing. Toss altogether. Top with shaved Parmesan.