“Food is not just sustenance to me, it’s an art.”
Chef Dierre Acheson.
When I walk through the doors of the bright food shop on Arthur Street in Elmira, I am greeted with a warm hello, delicious aromas and an array of fresh choices. As a Nutritionist, I believe wholeheartedly that eating real food is important and necessary for sustained good health. I make packing snacks and lunch a part of my regular routine. Sometimes though, I like to feel a little pampered and let someone else make my food. I feel confident that when I visit Never Enough Thyme that I am going to be able to find something delicious, nutritious and fresh.
Dierre’s emphasis is on fresh, local real food. It is clear to me that she believes food is to be enjoyed, and it should be inviting as well as a pleasure to eat.
Whether you are looking for a delicious lunch, hot and ready dinner to go, gluten free cakes or a caterer for your next event, I encourage you to stop by Never Enough Thyme Gourmet Foodshop and meet Dierre and her team. They are a wonderful bunch who strive to make your day a little better and tastier! Visit her website and see what she has to offer @ http://blog.neverenoughthyme.ca/
Chef Dierre and I had a lot of fun recently giving away one of her dinner in a hurry packages to one of my lucky readers. She was gracious enough to share one of her tried, tested and true recipes with the rest of you. See, no body goes home empty handed! How about some yummy Sunflower and Apricot Granola Bars?
Apricot Granola Bars
- 1 3/4 cup rolled oats
- 2/3 cup sunflower seeds
- 1/3 cup wheat germ
- 1/2 tsp ginger ground
- 1/2 tsp salt
- 2/3 cup dried apricots chopped
- 2/3 cup local honey
- 1/4 cup brown sugar
- 1/3 cup sunflower oil
- Place honey, sugar and oil in a saucepan on low. Stir constantly and heat until the sugar has dissolved. In a large bowl, place oats, sunflower seeds, wheat germ, ginger, salt and apricots. Pour the honey mixture over the dry ingredients and mix well so the ingredients are coated in the honey. Line a 9×9 pan with parchment paper and spoon the prepared mixture into the pan. Bake in the oven at 350˚F for 25 minutes until the edges are golden. (This may take longer depending on your oven.) Remove from the oven and allow it to cool. Cut into bars, wrap in plastic wrap and store in an airtight container (or freeze for future enjoyment).