20422 Nissouri Rd.
Thorndale, ON
N0M 2P0 Get directions to Heeman's.
Sunday 9:00 am – 5:00 pm
Monday 9:00 am – 8:00 pm
Tuesday 9:00 am – 8:00 pm
Wednesday 9:00 am – 8:00 pm
Thursday 9:00 am – 8:00 pm
Friday Canada Day 9:00 am – 5:00 pm
Saturday 9:00 am – 5:00 pm

Strawberry Bliss Omelette

Instead of the usual ham and cheese, try dressing up eggs with strawberries and cream cheese. “I first tasted this dish while vacationing at the beach,” recalls Selina Smith of Frostburg, Maryland. “We like it now as a change of pace for dinner.”


  1. In a bowl, beat the eggs, water, salt and pepper.
  2. Heat butter in a 10-in. non-stick skillet over medium heat; add egg mixture.
  3. As the eggs set, lift edges, letting uncooked portion flow underneath.
  4. When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over one side.
  5. Fold omelette in halt. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelette onto a plate; top with remaining strawberries and dust with confectioners’ sugar.

Strawberry Summer Soup


  1. Blend strawberries, sugar, honey and yogurt in a food processor or blender until smooth.
  2. Add lemon juice, water, wine and nutmeg. Blend thoroughly.
  3. Pour into a bowl and refrigerate several hours to blend flavors.
  4. Serve very cold, garnished with mint leaf or twist of lemon.

Variation: substitute artificial sweetener for sugar and honey; non-alcoholic wine or sparkling apple cider for port wine.

Stuffed Pork Chops with Strawberries


  1. Preheat oven to 375°F (190°C). Spray 9×13-inch (22.5×30.532.5cm) baking pan with nonfat cooking spray.
  2. If strawberries are large, half or slice 1 cup (250mL). Combine strawberries, breadcrumbs, water, butter, celery, onion, colored pepper, salt and pepper and sage; mix well.
  3. Stuff pork chops in prepared pan in oven, uncovered, for 15 minutes or until chops are browned.
  4. Mash remaining 3 cups (750mL) strawberries in saucepan. Add brown sugar and soy sauce. Heat until sugar is dissolved.
  5. Baste pork chops with half of the mixture. Cover pan with foil and continue baking 30 minutes.
  6. Baste with remaining strawberry mixture and bake 15 minutes longer or until chops are tender; reduce heat if necessary.
  7. Remove toothpicks before serving.



Strawberry Fizz Punch


  1. Combine strawberries, sugar, water, apple juice and lemon juice in blender; blend on high until smooth.
  2. Pour mixture into serving glasses 3/4 full and top off with ginger ale. And serve. The ginger ale will cause the beverage to fizz and bubble so pour slowly so it does not overflow. This last step can also be done into a punch bowl on a 3/4-berry blend to 1/4-ginger ale or to personal taste preference.

*Frozen strawberries:

Heeman’s Strawberry Sauce Popsicles


  1. Blend together all ingredients.
  2. Fill popsicle moods or freeze until solid. Can take approximately 4-6 hours depending upon size of molds.

No Bake Watermelon Cake


Blissful Summer Salad



  1. Combine the vinegar, wine and honey in a small saucepan and bring to a simmer over medium heat.
  2. Cook for about 5 minutes, until thickened and reduced by two thirds. Remove from heat and transfer to a small bowl.
  3. Allow to cool to room temperature, and season with salt and pepper.


  1. While cooking your glaze, slice tomatoes, strawberries, cheese and basil. Arrange tomatoes on a platter or plates, top with cheese, then strawberries.
  2. Garnish with basil and drizzle with olive oil and cooled glaze.
  3. Serve!**

* Water buffalo mozzarella gives a unique smooth taste with light texture. Easily substituted for 6 balls of bocconcini cheese.
** Alternatively serve on freshly baked bread as a sandwich topper.

Gluten-Free Zucchini Lasagna

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta! The trick with this recipe is BBQing the zucchini before using to remove most of the water in the slices which would otherwise make your lasagna soggy.


  1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
  2. Preheat barbeque to 300°/150°C. Slice zucchini into 1/8″ (using a mandoline) thick slice. When barbeque is heated, grill zucchini slices for 1-2 minutes per side.* Place on paper towels to soak any excess moisture.
  3. Preheat oven to 350°F/175°C.
  4. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
  5. In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
  6. Bake 45 minutes covered at 375°F/190°C, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

* Zucchini is loaded with water and when cooked can make a dish soggy. Grilling zucchini beforehand can remove majority of moisture and prevents your lasagna from becoming waterlogged.

Very Berry Galette


  1. Whirl flour with granulated sugar and ¼ tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
  2. Position rack in bottom of oven. Preheat to 375°F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12″ wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
  3. Combine brown sugar and cornstarch and ⅛ tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixed onto centre of pastry, forming a 10″ circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with egg whites.
  4. Bake until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar. Make-ahead tip: Make pastry, wrap in plastic and store in the fridge up to three days. Let sit at room temperature about 20 min before rolling.

Make-ahead tip: Make pastry, wrap in plastic and store in the fridge up to three days. Let sit at room temperature about 20 min before rolling.

This recipe is an adaptation of the Very Berry Galette recipe is featured in Chatelaine which can be found here.

Berry Pinwheel Puffs


  1. Combine chopped nuts and sugar, set aside.
  2. Roll out pastry, approximately 14-10” rectangle on parchment paper.
  3. Lightly spread the Heeman jam, leaving ¾”-1 inch (1/5-2.25cm) uncovered area on edge you last roll up as there will be excess topping pushed to the outside. Top jam with nut/sugar mixture reserving a couple tablespoons for sprinkling on top of cut pinwheel.
  4. Roll lengthwise and cut into ½” -1.25cm pieces using a sharp knife. Place each pinwheel piece onto an ungreased baking sheet lined with parchment paper. Sprinkle reserved sugar/nut mixture on top of each pinwheel.
  5. Bake in 375°F oven until golden brown, approximately 15 minutes.
  6. Serve warm or cold.
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