By Tara Leitch 09 Jul, 2017
Wally Parr proudly supports the Café Femenino Foundation , which provides women in coffee producing regions around the world with:
Equal Rights, Independence, Education, Basic Necessities and Resources as well as Family and Community Support.

Our unique blend of Café Femenino is made from 100% Arabica coffee beans from Peru. It's a full-bodied, medium roast coffee with a subtle floral aroma and notes of nut and caramel.

Excerpt below from the Café Femenino Foundation website:
The Café Femenino Foundation, named in honor of 464 courageous Peruvian women who made a decision to try to improve their own lives though their work in coffee production, was formed in December 2004 as a 501(c)(3) non-profit organization to provide grants to programs and projects that enhance the lives of women and their families in coffee-producing communities around the world.
The foundation works within existing socioeconomic structures to foster change.  Despite ongoing progress, gender inequality, poverty and abuse continue to be rampant in many coffee production regions.  Although most women coffee producers participate in all farm activities, they have few rights and little voice when it comes to selling their coffee or making decisions on how the family income will be spent.  With no control of income and very few options, these women hold out hope for a better life.
The foundation helps promote the integration of women coffee farmers into social, political and occupational organizations by providing grants that help support the women’s efforts and enhance their status within the community.  In doing so, the foundation is able to help improve the overall quality of life for the entire community and support a sustainable economic system.
The foundation’s first grant was given to a coffee co-op located in the highlands of Aceh, Sumatra, Indonesia to provide emergency relief, food and basic necessities following the devastating December 2004 earthquake and tsunami.  Today the Café Femenino Foundation is receiving grant requests from numerous coffee groups and communities in many different countries.  The problems in rural coffee communities in developing countries are many, encompassing health, education, social issues, economics and politics.  But through the support of Coffee Fest, trade organizations, importers, roasters, retailers, coffee drinkers and the general public, the foundation’s goal is to help fund annually as many of these grants requests as possible to worthy programs and projects around the world.
The Café Femenino Foundation works within the coffee industry to raise donations to fund the grant requests.  The foundation also works with communities, organizations, businesses and the general public in various fundraising activities to raise needed funds.  The foundation itself is all volunteer so that the maximum amount of funds raised goes to support the grant requests.
By Tara Leitch 12 Jun, 2017
Tell us on Facebook how you plan to Celebrate Canada's 150th Birthday this year for your CHANCE TO WIN 1 of 3 fantastic Gift Baskets, valued at $150.00 -- including a $50.00 Gift Card to Wally Parr!
Want to check out the baskets -- head to our Caledonia, Burlington or Jackson Square locations! And...while you're there... why not pick up something delicious <3
There's lots to choose from!

How to Enter:
*LIKE* our page on Facebook
*COMMENT* on the post and tell us how you'll celebrate Canada's 150th
*SHARE* the post with your friends and family

Entering is that easy!

*Gift Baskets must be picked up by winners at one of our 3 store locations*

Good Luck!!!

Follow this link to our Facebook page:
By Tara Leitch 12 Apr, 2017
This super easy breakfast casserole is a complete meal with eggs, potatoes, veggies and sausage. It’s Gluten Free and perfect Easter Breakfast or Brunch!

6-8 servings

1 package of Wally Parr’s Gourmet Hash mix with the sausage flavour of your choice
2 cups shredded mild cheese (from a block of mozzarella or mild cheddar)
6 eggs
⅓ cup milk
Salt and Pepper to taste
Chopped green onion to garnish *optional

Preheat oven to 375 degrees F.
Open contents of hash mix into skillet and cook according to package instructions then fill into a large baking dish (9x13 inches).

In a bowl, whisk together the eggs, milk, salt and pepper and pour into the baking dish. Add 1.5 cups of the shredded cheese and stir to combine everything.

Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes. Uncover and continue baking for 10-15 more minutes.

Let rest for a few minutes. Add sliced green onion and serve hot.
By Tara Leitch 03 Apr, 2017
This past week my Facebook and Pinterest feeds seemed to be featuring pasta carbonara -- specifically using smoked gouda cheese. I knew I had to make it and I knew I had to try it out with a "Wally Parr" spin on it. And, do you know what? We had just about everything in-store to make it and it couldn't have been more simple, or more delicious and crowd pleasing.
Carbonara isn't going to be an everyday meal, it's pretty rich in flavor and ingredients -- butter, cheese, pasta -- but it is a lovely meal to serve for a special occasion, especially if that occasion is last minute and you want to impress. Serve it up with a nice glass of crisp Sauvignon Blanc or an oaky Chardonnay and you'll have a well paired meal that will be ready in 30 minutes or less!
So how do you make it? Simple. Start off with a Wally Parr Gourmet Pasta Mix. I chose mine with honey sausage and I purchased an Alfredo sauce along with it. I also picked up a package of bacon and some Smoked Gouda Cheese (keep in mind that the Smoked Gouda may not be available at every Wally Parr location.)
At home, I began by broiling off 4 pieces of bacon until crispy. I let the bacon cool before crumbling into bits. If you don't like your bacon crispy, no worries, cook the bacon to how you like it.
For the "Carbonara" sauce, I cheated by making use of the Alfredo sauce. A classic carbonara would use eggs, cream and parmesan as the base. I placed the Alfredo sauce in a saucepan with all of the smoked gouda cheese (minus the rind), 1 tbsp. of butter, 1/3 cup of milk, pepper to season and a squeeze of lemon juice to cut through a bit of the fat and to add an extra yummy element to the flavor.
While the carbonara was heating through in the saucepan on low-medium heat (remember to stir so that all the ingredients combine and don't let the mixture boil), place the pasta mix in a skillet on your stovetop set to medium heat and cover with a lid. Let cook, stirring occasionally, for approximately 10-15 minutes. Once the pasta mix is cooked through, add your bacon bits and the sauce and serve topped with fresh chopped parsley, a simple salad with a balsamic and oil dressing and garlic bread (garlic toast is available in-store!).

Serves up to four people depending on how large or small you like your portions.
By Tara Leitch 15 Mar, 2017
Ireland is close to my heart for many reasons. I have family and friends there (I lived there for a time just recently to attend cooking school). My father was from there. It is one of the most beautiful places, I think, to live or to visit and I know I will always be drawn back.
So, in honour of all things Irish and St. Paddy's Day coming up, here is one of my favourite Irish recipes -- Dublin Coddle.
***And, as always, much of the ingredients can be found at Wally Parr.

8 slices bacon, chopped into small pieces (available in-store)
1 package Wally Parr Mild or Honey Sausage or cooked sausage bites
1 tablespoon all-purpose flour
1 bottle Guinness beer or Stout
1 Package Wally Parr Baby Potatoes
1 can of caramelized onions available in store
4 cloves garlic, minced
4 tablespoons fresh minced parsley
3 bay leaves
1 teaspoon dried thyme
Fresh cracked black pepper
2 cups beef, ham, or chicken broth

Heat a large skillet over medium/high heat. Add in the bacon and cook until crisp, about five minutes. Remove the bacon and drain on paper towels.
Add the sausages in, a few at a time (don't crowd the pan), and cook on each side until just golden brown—no need to cook all the way through. Remove to a plate and continue with additional sausages. Remove to plate. When cool enough to handle. Slice into 1" pieces.
If using the sausage bites, omit the previous step and skip ahead.
Whisk flour and Guinness into heated crock-pot.
Place all ingredients into the crock-pot. Place lid on, and allow to slow-cook for 2-3 hours.
By Tara Leitch 02 Mar, 2017
Try our delicious Hand-Tossed Naan Bread Pizzas that feature our signature sausage. Instead of "Take-Out" let us share this treat, From Our Kitchen to yours!
Just assemble and bake. It's that easy.
This tasty meal will be ready in minutes. Why not try it today on its own or paired with another of our fabulous sides.
And, let me say -- this is a go to meal in my house. It has great flavour and really quenches that craving for pizza, just without the guilt of takeout. Why? That's easy -- it's baked for one and features Wally Parr's preservative free sausage. Add to that the veggies, tasty sauce and high quality cheese and it makes me feel like I'm providing something not only delicious for my family (and myself) but I also know what's in it. It's a great last minute dinner or packed lunch -- one that I can make with little effort and best of all no complaints!
Try it out today! #YUM
By Tara Leitch 01 Mar, 2017
What is with this crazy weather?! Isn't March supposed to come in like a lamb and go out like a lion, and not the other way around?

I'm taking matters into my own hands these past few days...trying to invoke the warm weather. Even lighting up the BBQ, all while wearing my slicker and my wellies. And, I'm doing it all for you. Let's face it, I'm doing it for me too. I love to cook. Grocery shopping, recipe reading and meal planning is kinda what I live for. It's great when work and passion combines. Just last week, over at Wally Parr in Caledonia, the idea sprang forward = BBQ season is coming, what great sides or meal ideas can we provide to help out our customers?

Wouldn't it be great, once the nice weather hits (when we all want to be outside, not heating up the kitchen) to have a pack of delicious food in the fridge, ready to go? And, wouldn't it be better still if someone else had done all of the prep work for you? Well, that's my goal -- to put together a few tasty BBQ Ready Foil Packs loaded with flavour, veggies, some rice or potatoes and maybe even some sausage.

Think of it.
Effortless sides or meals that will make meal planning and providing a nutritious dinner for your family, mid-week or any time, easy.

Stay tuned!
By Tara Leitch 14 Feb, 2017
Sausage & Bacon Jam... that's right. And, it's pretty delicious too.
I had viewed a couple Bacon Jam recipes on my Facebook wall and had the thought, "I wonder what it would be like with the addition of sausage?" So, I went to work.
The end result was a somewhat sweet and savory (my favourite combination as it has the best of both worlds) jam that can be baked overtop of brie, placed on a cracker, added to your eggs with breakfast or stuffed inside a pasta roll-up (as you can see above and in another pic I will post below).
***I'll just note that I did not go though the process of canning the jam. I did however thoroughly clean my mason jars they now reside in the fridge (good for about 2-3 weeks) and the freezer where they will keep for at least a month -- just be mindful of freezer burn. When ready to use defrost completely in the fridge.
I'm no expert at canning, however it can be done and in doing so would stay good for months... if not longer.

The Recipe:

1 Package Wally Parr Honey Sausage
4 Slices Maple Bacon
1 yellow or white onion, chopped
1 teaspoon liquid smoke (or use smoked paprika)
1.5 tablespoons paprika
1 teaspoon crushed red pepper
1 teaspoon ground mustard
large pinch each of salt and fresh cracked black pepper
2 cans diced tomatoes (drain slightly)
1/2 cup brown sugar
2 tablespoons apple cider vinegar


Make sure the sausage is thawed. Remove from the casings and brown in pan on stove top along with the bacon which you have cut into chunks. Add in onion with a couple of pinches of salt and allow them to cook down and soften.
Place into slow-cooker and add all of the other ingredients. Cook on high for 6 hours. You want the mixture inside to thicken up and the liquid from the tomatoes to diminish.
Once the desired consistency is reached, bring out the good old hand-held immersion blender and blend the mix until the larger bits of sausage, bacon and onion and reduced down.
That's it. Now you can jar it up or use it however you would like.

Variations for this are totally possible. The mild or hot sausage could be used with a regular flavour of bacon and the end result would most likely be something much more savory.

Enjoy <3
By Tara Leitch 10 Feb, 2017
These Grande Sausage Sliders are a real treat!
The ultimate comfort food that's also great for larger gatherings of family and friends <3
Made with our Meatloaf, BBQ Sauce, Caramelized Onions, Frozen Veggies and Fresh Baked in-store buns -- topped off with shredded cheese* & coleslaw*.
Simply place all ingredients (with the exception of the buns, cheese & slaw) in a slow-cooker (from frozen!) and cook on low for 4-6 hours.
Warm or toast the buns in the oven, top with mix, cheese and slaw & --

What you need From Our Store:
2 lb Meatloaf
1 Bottle BBQ Sauce
1 Can Caramelized Onions
1 1/2 Cups Frozen Stir Fry Veggies
6-8 Fresh Baked in-store Buns
From Your Kitchen:
Shredded Cheese*

Place first 4 ingredients in slow-cooker - from frozen
Cook on low for 4-6 hours.
Warm or toast buns in the oven
Top with mix, cheese and slaw Serve with your choice of side

Serves 6-8
By Tara Leitch 31 Jan, 2017
Hello and welcome to my first post for Wally Parr!
Before I get started on some excellent ideas for this coming weekend and the Super Bowl -- let me introduce myself.  My name is Tara and I'm a professional cook (newly graduated from an intensive course in Ireland just before Christmas) and I am excited to join the Wally Parr team to help guide product development.  I've been working hard on some wonderful new ideas that we hope to share with you all soon.  Here's a sneak peak at a couple of things I've been working on...
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