Keamy Quarterly – January 2022

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Keamy Cosmetic Center

Welcome the New Year with a Fresh New Face

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Take advantage of our Opus Plasma package:
Purchase 2 Facial Rejuvenation treatments and receive a Neck Tightening treatment free!
  • Improve skin texture
  • Diminish lines, scars, and brown spots
  • Tighten neck, eyelid, and undereye laxity
Resurface and tighten your skin without the downtime and discomfort of other treatments!
Don’t dilly dally: You must schedule by February 28, 2022!
Learn more and see the amazing before/afters here:
Monthly Botox & Filler Specials never go away – be sure to follow us on Instagram & Facebook! AND. . .  For cry’n out loud, open your emails! We send so few; why not see what’s on offer?
BE REWARDED! The next time you visit us, be sure to scan the RepeatMD QR code and start earning Keamy Cosmetic Centre rewards.

Keamy Eye & Laser Center

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Eyes feeling a tad parched? Book an appointment for a Lipiflow and find long-term relief from Dry Eye. For more information on dry eye relief, visit:

Dr. Keamy continues to offer the latest in advanced cataract technology and treatments. Get the complete picture of services, treatments, as well as outstanding reviews; visit Keamy Eye & Laser Centre

Keamy’s Kitchen

Embrace the season with this tasty (and eye-healthy!) medley of winter vegetables!
Serve hot as a side, or slightly chilled as a luncheon main course.

Jean in Kitchen

  • 2 fennel bulbs, halved, cored, and sliced into ½-inch-
    thick wedges
  •  1 lb. red potatoes, unpeeled, cut into 1-inch pieces
  •  1 head radicchio (approx. 10 oz) halved, cored, and cut
    into 2-inch-thick wedges*
  • 8 oz. parsnips, peeled and cut into 2-inch pieces
  • 8 shallots, peeled and halved lengthwise
  • 3 tbsp. extra-virgin olive oil
  • 6 garlic cloves, peeled
  • 2 tsp. minced fresh thyme
  • 1 tsp. minced fresh rosemary
  • 1 tsp. sugar
  • ¾ tsp. table salt
  • ¼ tsp. pepper
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. minced fresh chives
  • 1 tbsp. lemon juice, plus extra final seasoning
  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Toss fennel, potatoes, radicchio, parsnips, shallots, 1 tablespoon oil, garlic, thyme, rosemary, sugar, salt, and pepper together in a bowl.
  3. Arrange the radicchio in the center of a rimmed baking sheet, with the other vegetables around the perimeter, to keep the delicate radicchio from charring in the hot oven.
  4. Roast until tender and golden brown, 30 to 35 minutes, rotating sheet halfway through roasting.
  5. Whisk basil, chives, lemon juice, and the remaining 2 tablespoons oil together in a large serving bowl.
  6. Add vegetables and toss to combine. Season with salt, pepper, and extra lemon juice to taste.

*When coring the radicchio, leave just enough core to hold each wedge together.

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