If you haven't already gotten your hands on our new Mushroom Risotto, you now need to get your hands on two packages. This months recipe is so appetizing it will surely disappear quickly.

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A New Recipe using our Mushroom Risotto


Italian Rice Balls


Prep Time: 10 Minutes
Cook Time: 20 + 20 Minutes

What You Need:

- One Package of everythingnice Mushroom Risotto.
- 2 Tbsp. of butter.
- 1/2 cup grated Parmesan cheese (can also use Asiago, Romano etc.).
- 1/2 cup corn flake crumbs (can also use cracker or bread crumbs).
- 1 beaten egg.
- Ranch or blue cheese dressing to serve.


1.      Prepare rice as per package and allow to cool enugh to handle.
2.      Combine rice and cheese.
3.      Shape into approx. 2 inch balls and roll in egg and then crumbs.
4.      Bake on parchment lined baking sheet at 350 F for approx. 20 minutes.
5.      Server with blue cheese or ranch dressing.

Notes: can be made ahead (up until the point of the final baking) and stored in the refrigerator the night before.
Month of May

April 30-May 1, 2016 - Milton - Milton Farm Spring Craft Show

April 30-May 1, 2016 - Windsor - C.C's 4th Annual Spring Craft Show

May 14, 2016 - Thorold - 38th Annual Thorold Arts & Crafts Show 2016

May 14, 2016 - Ancaster - Hamilton VegFest

Stay tuned for Next Month's Newsletter featuring our delicious Gazpacho recipe using our Marinara Sauce.