Culinarium's Recipe of the Week is designed to help you get one local focused dinner on your plate each week without all the fuss of planning and searching out recipes or travelling to multiple locations to get your groceries.

Seasonal Celebration Recipes: Aug 24th  to Sep 4th!

Gin & Spice Steak  Get Recipe>>>

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Leek and Goat Cheese Tart Get Recipe & Shopping List>>>

Maple Mustard Pickerel Get Recipe & Shopping List>>>

Salsa Pork Get Recipe & Shopping List>>>

Rice Bowl by Daily Apple Get Recipe & Shopping List>>>

Braised beef “cucina Culinarium style”  Get Recipe & Shopping List>>>

Canada Day Red & White Menu:  Get Recipes>>>

strawberry salsa & goat cheese bruschetta
just smokin’ grilled steak w/ smoked tomato jam
minted pea, radish & feta salad
maple peanut raspberry thumbprints w/ crème de la crème

Quick Quack - so easy you can serve this duck dinner on a weeknight
Roast Duck with Red Onion Marmalade
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Cranberry Amaretto Vanilla Mini-Sundaes  Get Recipes & Shopping List>>>

Squash & Sweet Potato Soup with Curried Yogurt
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Easy Mushroom Crostini (optional)
Baked Apples with Candied Maple Syrup and Vanilla Gelato   Get Recipes & Shopping List>>>

Zesty Shepherd’s Pie
Maple-mustard dressed Cookstown Greens
Sweets From The Earth Cashew Cookies   Get Recipes & Shopping List >>>

Fish Tacos
Chili-roasted Carrots
Cinnamon-dusted Chocolate Ice Cream   Get Recipes & Shopping List >>>

Carnivorous Cravings
Zesty Shepherd's Pie
Raspberry Rosemary Grilled Lamb Chops
Maple Chipolte Smothered Pork Chops  Get Recipes>>>

Mom's Fruit Crisp

6 apples and/or pears, peeled and sliced thinly
2 cups cooked rhubarb (as prepared below)
1 pint of blueberries
1 pint of strawberries

(if using frozen berries, thaw and drain off liquid; if using fresh berries simply slice)

To cook the rhubarb:
Wash the stalks and cut off the ends at the base. Cut into approx 1 inch pieces. Place in a heavy based saucepan and add enough water to cover. Cover the pan and cook over low heat for approximately 10 minutes, stirring occasionally to prevent sticking. You will know the rhubarb is done when it becomes mushy and rhubarb strings are apparent throughout the mixture. Remove from heat and allow to cool. Strain off excess liquid and stir in 1/4 cup of brown sugar.

To make the topping:
3/4 cup rolled oats
3/4 cup flour
3/4 cup brown sugar
1 tbsp cinnamon
1/2 cup (approximately) softened butter
Mix all together. Cut in butter until crumbly.

Mix all fruit together in 9 x 13 pan. Spread topping over top. Bake at 350F for 40 to 45 minutes until fruit is bubbly and topping is browned. Serve warm with cream or ice cream.

This recipe is a family favourite of our founder, Kathleen.  Jill, Kathleen's Mom, is famous for it.  We hope you enjoy it as much as her family does.