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  • Chef Eric

Weekend meal Inspiration - Cold Day Comfort Food

Updated: Apr 17

On cold days, sometimes comfort food is all you want. A bowl of soup and a sandwich. This week’s recipe is the Ultimate Grilled Cheese Sandwich and Homemade Quinoa Mushroom Soup. The Herbs de Provence, with many of the ingredients directly imported from Provence, France adds big flavour and really compliments the smoked cheese.

Just a reminder that we carry a full line of all pantry spices!


The Ultimate Grilled Cheese Sandwich


Fresh sourdough bread


Township27 Herbs de Provence

Township27 Garlic Salt

Smoked Aged Cheddar Cheese (regular aged cheddar works well too!)


  1. Slice the sourdough bread to the desired thickness. Add a generous layer of cheese to the middle, sprinkling with the Herbs de Provence.

  2. Generously butter the outside sides of the bread and sprinkle with Garlic Salt.

  3. Heat a cast iron frying pan to medium. Fry the sandwich on both sides until nicely browned and the cheese is melted. Serve with a bowl of hot mushroom soup.


Quinoa Mushroom Soup


2 tbsp butter

1 ½ cups of fresh mushrooms, cleaned and coarsely chopped

3 tbsp of flour or GF flour

1 shallot, finely chopped

3 cloves of garlic, minced

3 cups of chicken stock or bone broth

1 tsp Township27 Rosemary from Provence

1 tsp Township27 Rubbed Sage

1 tsp Township27 Thyme

Salt & Pepper to taste, or Township27 Plain & Simple

½ cup quinoa

1 cup full fat sour cream


  1. Heat a stock pot and add the butter. When melted, add and sauté the mushrooms, garlic and shallots.

  2. Add the flour and stir for 1 min.

  3. Add broth and herbs. Add S&P to taste.

  4. Add quinoa and simmer for 20min.

  5. Stir in the sour cream right before serving.

Note: Fresh herbs can always be substitued if you have them on hand!

Enjoy and stay warm!

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