Organic food by Whytes' from Manitoba, Canada

YOUR FOOD BAG


Price
QTY

CHOOSE PACKAGE

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

Veggie Balls

In stock | kg
Pack includes beetroot, spinach, eggplant, walnut and recipe for this delicious vegetarian meal (4 persons) that will impress even the most pernickety guest
x $29.99 = $29.99

Special Recipe

Ingredients Baked Mini Pumpkin Pots Directions

Baked Mini Pumpkin Pots

4 mini pumpkins (about 1 pound each)

4 ounces sweet or hot bulk sausage

5 eggs

4 pieces stale bread (any nonsweet kind), cut into cubes

1 tablespoon minced fresh sage, or 1 teaspoon dried

1 tablespoon minced Italian parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 teaspoons crème fraîche (optional)

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
  2. In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
  3. Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
  4. Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
  5. Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste. 

Similar Products