Nancy is a resident of Tsawassen (and a Kin's Farm Market shopper), who is famous for her delicious recipes. Her pancake's secret? "I only use LOCAL blueberries," she says.

Nancy's Blueberry and Banana Pancakes

Ingredients:
1 1/3 cups flour
3 teaspoons baking powder
1/2 teaspoon of salt
3 tablespoons of sugar
1 egg
1 1/4 cups of milk
3 tablespoons of butter or vegetable oil
1/4 tablespoon vanilla
1 mashed banana
2 cups of blueberries

Instructions:
Mix all dry ingredients together then add egg, milk, oil, and vanilla. Mix all ingredients well and then add the fruits.

Oil the griddle and pan fry pancakes.

Nancy's tip:
Nancy buys large quantities of fresh blueberries during the summer and she freezes them, so she can use them during the winter.


Asian Pear Soup

Ingredients:
1 Tbsp olive oil
3 Asian pears, peeled and cubed
1/2 cup onion, diced
15 oz can low sodium chicken broth
1 cup nonfat cottage cheese
2 cups butternut squash cooked, peeled and cubed
1/2 cup mustard
1 tsp tarragon, chopped

Instructions:
1. In a large saucepan, place the Asian pears and onions with the oil. Cook until tender. Set aside.
2. In a food processor, blend the cottage cheese until smooth, adding the Asian pear mixture and the chicken broth.
3. Blend together until smooth.
4. Add remaining ingredients and blend until smooth, but do not over blend.
5. Pour into large saucepan to heat soup.
6. Serve immediately.

This recipe serves 6 people.

Nancy's Tip:
This is a light summer dish, best served with a side salad and sparkling wine.

Sweet Caramelized Onion Mashed Potatoes

Ingredients:
2 tablespoons butter
2 sweet onions, diced
1 pound gold potatoes, peeled and cut into large chunks
1 cup milk
1/2 cup sour cream
Kosher salt, grated nutmeg, and freshly ground black pepper to taste

Instructions:
1. Heat butter in large skillet, and evenly brown onions over moderate heat
2. Meanwhile, bring a large pot of salted water to boil. Add the potatoes and boil until soft, 20 to 25 minutes.
3. Heat the half-and-half, sour cream, salt, nutmeg, and pepper until steaming and reserve.
4. Drain the potatoes and transfer to the bowl of a mixer. Beat the potatoes to break them up into small chunks while gradually pouring in the hot milk until relatively smooth.

This recipe serves 6 people.

Nancy's Tip:
These mashed potatoes are delicious and they are great served with lamb, ribs or sizzling steaks! When serving red meat, she recommends a nice bottle of Shiraz!

For more recipes, please visit the Recipes Page on our website.