Is it time for lunch yet?

When you need a wholesome and tasty ready-to-go lunch we’ve got you covered at Reesor’s in Stouffville. Our deli staff prepare fresh sandwiches daily with our own bread and Ace Bakery buns, freshly sliced meats, cheese and lettuce.

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Have you tried our soups? You’ll find a daily soup such as Lentil Sausage, Roasted Red Pepper, Minestrone and more in our hot soup urn. We make a delicious selection of hearty, healthy, fibre-filled salads made with real food like chick peas, lentils, beans, and pasta.

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Squash & Sweet Potato Soup with Flavours of the Caribbean

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This easy and delicious winter soup has lovely seasonal flavours delicious for Christmas-time.   Don’t worry about the long list of ingredients which is mostly aromatic herbs and spices that pay off with big flavour.  If you don’t have every spice or if you want to use dried spices go ahead and make it to suit your taste. Strategic use of the microwave to cook the squash and sweet potato makes this soup come together very quickly.

For extra flavour, peel and cut the squash and sweet potatoes into 1” chunks and roast them at 350 ° for about 1 hour. But using the microwave saves a lot of time and effort and the soup still tastes great.

Ingredients

2 lbs. butternut squash or your favourite squash or cooking pumpkin
1 lb. sweet potato

2 Tbsp oil
1 large onion, chopped
1/2 sweet red pepper, chopped finely, or part of a hot pepper to taste
1 Tbsp garlic, minced
1 Tbsp fresh ginger, grated
2 sprigs of fresh thyme or 1/2 tsp dried thyme
2 tsp orange zest
1 Tbsp curry powder
1⁄4 tsp ground nutmeg

2 Tbsp butter
1 Tbsp brown sugar
1 tsp salt
1/2 tsp to 1 tsp black pepper

1 cinnamon stick
2 bay leaves
6 cups chicken stock
1⁄4 cup 35% cream (optional)
1⁄4 cup unsweetened coconut milk (optional)

Directions

Slice the squash in half and scoop out the seeds.  (Save the seeds to roast separately at 350 ° with your favourite spices such as cumin, chili powder, salt, pepper.)  Scrub the potato and stick it several times with a fork, so it doesn’t explode in the microwave.

Microwave the squash and sweet potato until soft.  Let cool until able to handle them and then scoop out the flesh of each of the vegetables and set aside together in a bowl.

Meanwhile, heat a large pot with the oil over med-high heat.  Add onion and sauté until tender, about 5 minutes.
Reduce heat to medium and add the sweet red pepper, garlic, and ginger and cook just until fragrant.
Add the thyme, orange zest, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly. Add butter, brown sugar, salt and black pepper.  Stir together until well mixed.
Add the squash and sweet potato and stir well.
Add the chicken stock, stirring to blend everything together.

Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove thyme sprigs and bay leaves.
Allow the soup to cool a bit and carefully use a stick blender or a blender to puree until smooth.

Add the cream and coconut milk if desired and stir.  Reheat gently if necessary.
Garnish with additional cream or coconut cream when serving.
Yield 10 cups.

Celebrate Ontario’s harvest with the warmth & comfort of a fall meal

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Cooler autumn weather means hearty and comforting Ontario fall harvest foods are ready for you at our Stouffville and 9th Line locations. We’ll have our sweet corn until Thanksgiving at both locations too!

What’s new? Our Gingerbread Spice Muffins–they’re baked every Wed. They’re delicious and also gluten-free. Black Bean Burrito Casserole–stone-ground corn tortillas with a flavourful tomato, brown rice, bean, cheese, and black olive filling. Spicy Roasted Red Pepper Soup–sweet red peppers blended until creamy and smooth with potatoes, cream and spices.

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Our gingerbread spice muffins are gluten free & dairy free.

At our Main St., Stouffville market you’ll find our complete selection of ready-made fresh and frozen soups, entrees and salads including Harvest Gold Soup, lentil sausage soup, chicken pie in various sizes, Penne Alfredo, pumpkin & fruit pies, and Iced Pumpkin Squares.  Here’s a link to a list of all of the Entrees, Soups, and Salads that we make.

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If you’re cooking soups or stews you’ll want beautiful Ontario Nantes carrots, kale, squash, potatoes, organic stewing beef, sausages or chicken. Packing school lunches? Try our natural cold cuts, our own breads, our best-selling molasses crinkle cookies, salads, and crunchy apples to fill the gap. At Reesor’s on the 9th Line come and be inspired to cook from our complete selection of  Ontario-only fruits and vegetables: several varieties of apples, pears, plums, squash, beets, kale, leeks, onions,  and on and on!  Our freezers carry a selection of our most popular soups, entrees, and frozen meats too. And of course we have shelves full of  pies, bread, muffins, butter tarts and cookies.

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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

Ingredients:
•   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

Preparation:
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.

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

Ontario Vegetable & Bean Soup

Recipe: Ontario Vegetable & Bean Soup
Spring 2013 in Stouffville has been downright cold.  This soup can help take out the chill.

• 2 Tbsp canola oil
• 1 yellow onion, chopped
• 2 garlic cloves, finely chopped
• ½ small white cabbage shredded or finely chopped
• 900 ml vegetable stock
• 2 cups water
• 28 oz. can of kidney or other beans, drained and rinsed
• 14 oz. crushed tomatoes
• 2 carrots, diced coarsely
• ½ cup of frozen peas
• 2 tsp oregano or to taste
• 2 tsp parsley or to taste
• salt and pepper to taste

Heat the oil over low heat in a large pot.   Add the onion and garlic and sauté stirring occasionally for 5-7 minutes until the onion has softened.  Stir in the cabbage, oregano, parsley and black pepper and cook, stirring frequently for another 5 minutes.

Increase the heat to medium and add the stock, tomatoes, kidney beans and carrots.  Simmer for 20-25 minutes until vegetables are tender. Add the frozen peas about 3 minutes before serving.  If the soup is too thick add additional stock or water.  Taste and add salt if needed.

Serve with your favourite Reesor’s bread, cheese, and cold cuts.

Variations:
If you have a parmesan cheese rind, add it to the soup and remove before serving.
Add frozen Toby’s Cookin’ Greens such as kale or spinach.