Blog

We love sharing food knowledge and awesome recipes!

Basil & Cashew Pesto Recipe
Awesome on pasta!

This one’s quick and easy. My new recipe for pesto is lemony, fresh and sweet, made with cashews (instead of expensive pine nuts).

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Greek Style Stuffed Zucchini
This Greek style recipe is so fresh and light it screams summer.

This is the time of year where my garden is producing zucchini faster than my family can consume. Which means it’s time for a zucchini recipe!

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Roasted Black Pepper Broccoli with Chick Peas & Asparagus
We love broccoli!

“Remember when we roasted broccoli and it was soooo good?” said my husband Dave a couple weeks back. That started the process of me playing with different roasted broccoli techniques and spicing to find my favourite combo. We ate broccoli every night for dinner for almost 2 weeks, ha ha! Funny neither of us got sick of it. We love our broc!

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Now we're HACCPCanada certified!
DiLiso’s Fine Foods is now HACCPCanada certified!

Over the past few months we took on the task of achieving HACCPCanada certification. As our business grows, we’re meeting more and more food industry retailers and business owners. Many of them are HACCPCanada certified, and they’re looking to do business with wholesalers and suppliers that have the same certification. While food quality and safety has always been a focus of ours, we can appreciate the degree of confidence that certification provides, especially in new client relationships.
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Mushroom & Cashew Stuffing
Stuffing is so delicious. It’s my favourite thing on the Christmas or Thanksgiving dinner table.

I could eat a whole plate of just stuffing. Add some cranberry sauce on the side and I’m in heaven! Since becoming a vegetarian I’ve been searching for the best recipe that doesn’t include bird, and after many tries I think I’ve finally got it just the way I like it. NO RAISINS (sorry Grandma), nice texture, strong herb flavour and a few nuts to add crunch. Give my recipe a try this year and let me know what you think! Happy Holidays everyone!
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Sweet Potato Squash Soup
I think I’ve discovered my new favourite fall vegetable, the sweet potato squash!

I first discovered this delicious little beauty at my local organic farmer’s market (Riverdale Farm) and the farmer told me I could eat the skin and all! Well, that was enough to pique my interest, as I love eating the skin on most squash, even though most people only eat the flesh.
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Totally addictive Kale Salad
This salad is truly addictive, trust me.

There’s something about the crunchy ingredients combined with the rich Asian flavours that makes you want more and more! Another wonderful feature of this salad is that it stands the test of time. You can make it the day before, or have it the next day for leftovers. It doesn’t go mushy like other salads.

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Pruning your beefsteak tomato plants

This entry in our ‘Grow your own beefsteak tomatoes’ series is long overdue, but hopefully you’ve been weeding and watering and keeping things more or less under control. If your plants have gone a little bit wild, there’s still time to stake and prune them and encourage some healthy fruit.

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Radish & Fennel Slaw
Ah the radish… one of the first crops to come up in the garden.

So crunchy and fresh, I couldn’t resist creating a slaw. This recipe is simple and delicious! I served it with dinner as a side with white fish and mashed potatoes, but it’s also a great dish to bring to a BBQ or picnic – just double the recipe for more servings! (Serves 2.)

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Toronto Underground Market
Recapping our first team visit to the massively popular monthly food event, the Toronto Underground Market.

I meant to write this last Sunday, the day after our visit to the Toronto Underground Market. But then I blinked and a whole week had gone by.

We’d been reading a lot about TUM, mostly via Twitter. It was amazing to watch… People would be talking about it a week ahead of time. We were seeing the #TUM hashtag all over the place. People were tweeting and sharing photos from inside, and then they’d keep talking about it for days after the fact. We’d talked as a team about trying to go, and then every month that went by we got busier and busier.

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