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Quick and healthy recipes using our best products.

  • Pumpkin Cream Pasta

    With all the pumpkin talk, I decided to try my hands at cooking a Pumpkin Cream Pasta for an easy weeknight dish. Since this was my first time making it, the pumpkin taste was pretty mild.  You may add more pumpkin butter if you want more of the pumpkin flavor.  Just remember to season with salt, so the dish doesn't become overly sweet.

    Pumpkin Cream Pasta

    In order to make this dish, you can purchase already made sofrito in your grocery's frozen section or you can follow the recipe below.  A lot of different cultures have their own combination.  For example, the Cajun Holy Trinity is made up of celery, green bell peppers and onions.  The French Mirepoix is made up of celery, onion and carrots.  The Portuguese mix onions, garlic and celery in their soffritto.

    The smell of sofrito in my kitchen will forever transport me back to Puerto Rico.  Whether my grandmother made it herself or bought it from a neighbor, a container of homemade sofrito was always in our refrigerator.


    Chicken sausage with pumpkin cream sauce
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    • 1 package Al Fresco chicken sausage, cut in 1/4 in slices
    • 2 tbsp sofrito
    • 2 tbsp McClain's Pumpkin Butter
    • 1 cup whipping cream
    • 1 tbsp olive oil
    • 1 tbsp Troyer's Amish butter
    • salt to taste
    • For sofrito:
    • 1 green bell pepper
    • 1 medium size purple onion (I prefer purple, but you can use white or yellow)
    • 1 cubanelle pepper
    • 4 garlic cloves
    • 2 culantro leaves (if you can't find culantro, you can double your cilantro)
    • 1 cup cilantro
    • salt
    1. Add the olive oil to a heated large pan with sides. Then add 2 tbsp of sofrito and cook for about 2 minutes.
    2. Add the chicken sausage and follow package instructions. Remove the sausage slices from the pan.
    3. Add pumpkin butter and whipping cream to the pan and cook over medium heat for about 10-12 minutes until thickened. Add 1 tbsp of butter, then add cooked pasta and sausage.
    4. To make sofrito: Chop and blend all ingredients in a food processor or blender. Season with salt. Keep refrigerated.


  • Zucchini Eggplant Casserole

    vegetable side dishesby Xiomara Meeks - Are you stuck in a rut?  While I'm a big fan of zucchini and eggplant, it has been a while since I've cooked either one at home.

    Zucchini seems easier to cook than eggplant to me.  Or at least, I've had better luck adding zucchini to an oriental inspired dish than cooking eggplant.  Although I prefer eggplant to zucchini, it just seems like such a big hassle sometimes.

    The other day I received this picture from a friend.  It made me realized I've been slacking on my vegetable eating. Sure, at home we eat avocados and tomatoes almost daily.  But this mixture of colorful veggies just made me want to try some new veggie recipes at home.


     Easy Zucchini Eggplant Casserole

    Who has time to prep, chop and bake?  I know we are all short on time these days.  At least that's how I feel when I get home after leaving the market and picking up the girls at daycare.  It's like entering my second job.  ;)  So, with that in mind, I promise this dish is quick, tasty and makes for great leftovers!  The beauty of this dish is that once is in the oven, you'll have time for other stuff.

  • Fish for Dinner Roasted Sea Bass

    by Xiomara Meeks - Fish is one of those things that I love to order at restaurants when we go out, but I rarely cook at home.  I'm always afraid I'll mess it up somehow.  We never cooked it at home growing up, unless you consider making "gazpacho" with salted codfish cooking with fish.  One day I'll post about that.

    I'm famous at home for replacing ingredients in a recipe.  Sometimes it works.  Sometimes it doesn't.  Lucky for me, Jim has accepted this fact and just rolls his eyes when I tell him.  I found a recipe for roasted halibut with russet potatoes on eating well.  I didn't have halibut or russet potatoes, but the ingredient list intrigued me.


    fish for dinner

    What I did have in my pantry was sea bass and sweet potatoes.  I had orange sweet peppers instead of red peppers and purple onions instead of white onions.  Funny fact, even though I grew up with yellow Spanish onions, at home I only use purple onions.  That is, unless we have our Strawberry Onions available.  ;)

    Sea Bass

    Ever heard of a gremolata?  Don't worry, me neither.  According to our good friends at Wikipedia, a gremolata is a mixture of lemon zest, garlic and parsley.  Another substitution required by my pantry or by my lack of planning, required I use cilantro instead of parsley.  No big deal.  It was fabulous.

    Fish for Dinner Roasted Sea Bass
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    • 2 large sweet potatoes, cut into spears
    • 2 tbsp extra-virgin olive oil
    • handful of small sweet peppers (or 1 large red or orange bell pepper cut into wedges)
    • 1 large purple onion
    • 1/2 tsp salt, divided
    • Freshly ground pepper to taste
    • 2 tbsp coarsely chopped cilantro
    • 2 tsp coarsely chopped lemon zest
    • 1 tsp dried oregano
    • 1 garlic clove, crushed
    • 1 1/2 pounds sea bass fillet
    • lemon wedges
    1. Preheat oven to 400F. Place sweet potatoes in a large rimmed baking sheet. Drizzle with oil and turn to coat evenly. Add pepper and onion. Season with 1/4 tsp salt and pepper.
    2. Roast the vegetables for about 35 minutes. Make sure to turn them halfway through so they are evenly roasted.
    3. While vegetables are roasting, chop cilantro, lemon zest, oregano and garlic together to make gremolata. Season the sea bass with the remaining salt and sprinkle with half of the gremolata.
    4. Remove the baking sheet from the oven. Increase oven temperature to 450F. Arrange the sweet potatoes around the sides and place the sea bass in the center. Top the fillets with some of the pepper and onion mixture.
    5. Roast in the oven for about 15 to 20 minutes depending on the thickness of your fillets. Top each fillet with the remaining gremolata and serve with lemon wedges.


    Fish for dinner

    This dish was definitively a keeper, even with my substitutions.  We don't eat many potatoes at home, but we love roasted sweet potatoes.  Jim added some malt vinegar to his fish.  I forgot to sprinkle lemon juice on it.

    What's your favorite dish to order when going to a restaurant?

    Sweet potatoes or regular potatoes?

    Have you tried our "Strawberry Onions"?

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