Harvest Bean Medley Soup

A hearty and delicately flavoured 7 bean soup, prefect for the fall.
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A New Recipe using our Harvest Bean Medley Soup


Harvest Bean Medley Hummus


Prep Time: 10 Minutes
Cook Time: 45 Minutes

What You Need:

- One Package of everythingnice Harvest Bean Medley Soup.
- Juice of 1 lemon.
- 1/4 cup of tahini paste.
- 1/4 cup of hot water.


1.    Remove spice package and set aside.

2.    Soak beans as per the package or one of the methods listed on

3.    Boil beans until tender and rinse.

4.    Combine drained beans, spice package, tahini paste, lemon and water in food processor and process until desired consistency.

5.    Serve with fresh pita, bread, and/or vegetables.

Notes: can be made ahead and stored in the refrigerator for up to 1 week. Makes great lunch and school snacks.

Month of September

September 3-5, 2016 - Wainfleet - 28th Annual Marshville Heritage Festival

September 17-18, 2016 - Milton -  Milton Farm Fall Craft Show

September 22-25, 2016 - Carp - Carp Fair

September 24, 2016 - Wellesley - Wellesley Apple Butter & Cheese Festival

Month of October

October 1-2, 2016 - Windsor - C.C.'s 4th Annual Fall Craft Show

October 8-10, 2016 - Vineland - Vineland Thanksgiving Art Fest

October 8-10, 2016 - Buckhorn - Buckhorn Harvest Craft Show

October 15-16, 2016 - Lambton - Lambton Fall Colours & Craft Festival

October 15-16, 2016 - Welland - Centennial High School 

October 21-23, 2016 - Oshawa - Durham Craft & Gift Show

October 28-30, 2016 - Peterborough - Hand of Man Art & Craft Show

October 29-30, 2016 - Amherstburg - Western Secondary School Pumpkinfest 

Pick up a package or two of our Mushroom Risotto and you can make two different dishes with only one package.

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 enough to handle.
2.      Combine rice and cheese.
3.      Shape into approx. 2 inch balls and roll first in egg and then crumbs.
4.      Bake on parchment lined baking sheet at 350 F for approx. 20 minutes.
5.      Serve 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.

Stay tuned for Next Month's Newsletter featuring our delicious Pumpkin Scones recipe using our Oatmeal Raisin Cookies.