Korean pork ribs with gochujang glaze & Extra Vegetable Fried Rice
Korean pork ribs with gochujang glaze
Ingredients
The ribs
The gochujang glaze
2-3 cloves garlic - crushed
1 inch ginger - grated (a microplane works great for this)
1/2 cup gochujang
1/4 cup mirin
1/4 cup brown sugar
1 Tbs sesame oil
1 Tbs soy sauce
2 Tbs rice wine vinegar
1 Tbs fish sauce - optional but it really brings it together
1 Tbs vegetable oil
Instructions
Cook the ribs
Pre-heat your oven to 350F.
Season the ribs with salt, pepper, paprika and granulated garlic.
Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.
Make the gochujang glaze
Heat a small saucepan over low heat.
Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.
Add the remaining ingredients and simmer over low heat for 15 minutes.
Finish the ribs
Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.
If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.
*In flyer January 26 - February 1, 2025
Recipe and photo credit: Glebe Kitchen
Extra Vegetable Fried Rice
Ingredients
1 ½ tsp + 2 tbs safflower oil, divided
2 eggs, whisked together
1 small white onion, finely chopped
2 medium carrots, finely chopped (about ½ cup)
2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
¼ tsp salt, more to taste
1 tbs grated or finely minced fresh ginger
3 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked brown rice
1 cup greens (optional), such as spinach, baby kale or tatsoi
4 green onions, chopped
1 tbs soy sauce
1 tsp toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)
Instructions
This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 4 to 6 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).
*In flyer January 26 - February 1, 2025
Recipe and photo credit: Cookie and Kate
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Easy Mexican Beans and Rice Soup & Vegetarian Fajitas
Easy Mexican Beans & Rice Soup
Ingredients
3 plum tomatoes
1 onion
5 garlic cloves
1/3 cup uncooked white rice
1 can beans (drained and rinsed)
3 cups stock
1 chipotle in adobo (or jalapeno)
2 tsp Mexican oregano
pinch of cumin
1/2 tsp salt (plus more to taste)
freshly cracked black pepper
Garnished (optional):
squeeze of lime
Queso Fresco
freshly chopped cilantro
Instructions
As the tomatoes roast, roughly chop the onion and peel the garlic cloves. Cook the onion and garlic in oil over medium heat in your soup pot. I usually leave the garlic cloves whole as all of this will be blended eventually.
When the onion is starting to brown add the onion-garlic mixture to a blender along with the roasted tomatoes and a single chipotle in adobo (or 1/2 chipotle for a milder version). Combine well and add this mixture back to the soup pot, cooking over medium heat for a couple minutes.
Add the remaining ingredients: 3 cups stock, 1/3 cup uncooked white rice, 1 can beans (drained and rinsed), 2 teaspoons Mexican oregano, pinch of cumin, 1/2 teaspoon salt, freshly cracked black pepper. Combine well and bring this mixture up to a boil. Reduce heat to a simmer (low on my stove), cover, and let cook for 15 minutes or until the rice is fully cooked. Note: try to keep a close eye on it starting around the 20 minute mark because the rice will continue to absorb the stock if left unattended.
Take a final taste for seasoning. I added pinches of salt and Mexican oregano at this point. Note: I used approx. 1 teaspoon of salt for this entire batch, but if using store-bought stock you may not need to use as much as I did.
Serve immediately and top with your choice of garnish. A squeeze of lime is really all you need, but I also topped with some Queso Fresco and freshly chopped cilantro.
This soup does not store well! Enjoy same day.
*In flyer January 19 - 25, 2025
Recipe and photo credit: Mexican Please
Vegetarian Fajitas
Ingredients
Fajita Seasoning
2 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Pinch of cayenne pepper
1 tsp kosher salt
¼ tsp black pepper
For the Fajitas
2 tbs olive oil or avocado oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
8 oz mushrooms, sliced
4 cloves garlic, minced
1 tbs fresh lime juice
For Serving
Tortillas, corn or flour
Guacamole
Pico de Gallo
Cilantro
Lime wedges
Crumbled queso fresco or shredded cheese, optional
Sour cream or plain Greek yogurt, optional
Instructions
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper.
In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers, onion, and mushrooms and stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the garlic and lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.
Serve the veggie fajita filling with tortillas and desired toppings.
*In flyer January 19 - 25, 2025
Recipe and photo credit: Two Peas and Their Pod
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Nicoise Salad & Pork Medallions with Blue Cheese Sauce
Nicoise Salad
Ingredients
8 oz small potatoes
4 oz fresh green beans, trimmed
¾ cooked white beans, drained and rinsed
3 hard boiled eggs, halved
4 artichoke hearts, drained and halved
1 cup quartered radishes and/or sliced cucumber
1 cup cherry tomatoes, halved
½ cup Niçoise or Kalamata olives, pitted and halved
2 tbs capers, drained
Lemon Vinaigrette, for drizzling
2 tbs chopped parsley
Flaky sea salt, such as Maldon
Freshly ground black pepper
Instructions
Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tsp of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 20 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 3 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.
*In flyer January 12 - 18, 2025
Recipe and photo credit: Love & Lemons
Pork Medallions with Blue Cheese Sauce
Ingredients
2 lbs pork tenderloin
2 Tbs olive oil
2 Tbs butter, divided
2 shallots, finely chopped
1/4 cup white wine
5 oz blue cheese, cubed
3/4 cup heavy cream
Salt
Freshly ground black pepper
1 tsp chopped fresh parsley
Instructions
Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.
Heat the olive oil and 1 Tbs butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 3 to 4 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 3 min. Transfer to a plate and repeat with the remaining pork.
Melt the remaining tbs butter in the pan. Add the shallots and a pinch of salt and sauté for about 1 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.
Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.
*In flyer January 12 - 18, 2025
Recipe and photo credit: Plated Cravings
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Salmon Chowder & Apple Cake
Salmon Chowder
Ingredients
4 tbs unsalted butter,
8 oz bacon, cut into 2-inch pieces
1 bunch green onions, white and green parts, finely chopped
3 celery ribs, minced
1 yellow onion, minced
1 jalapeno thinly sliced, plus more for garnish
6 garlic cloves, minced
1 quart seafood or chicken stock
2 large russet potatoes, peeled and cut into 1-inch pieces
1 tsp fine sea salt
2 tsp freshly cracked black pepper, plus more for serving
1 tbs cornstarch
2 cups frozen corn
2 cups heavy cream
1 Lb salmon, preferably wild, skin discarded & cut into 1 inch pieces
Instructions
In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.
Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 18 minutes.
In a small bowl, whisk together the cornstarch and 2 tbs water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 3 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ tsp salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.
To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.
*In flyer January 5 - 11, 2025
Recipe and photo credit: The Modern Proper
Apple Cake
Ingredients
3/4 cup dark brown sugar
2 large eggs
1/3 cup olive oil
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp kosher salt
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
1/2 cup toasted walnuts, chopped
1 tbs whiskey, optional
1/2 tsp instant espresso powder, optional
Instructions
Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.
Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
Use a rubber spatula to fold in the apples and ¼ cup of the nuts.
Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
Bake until puffed and golden, and a tester inserted into the center comes out clean, 35 to 405minutes. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it’s puffy side up, if desired.
Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.
*In flyer January 5 - 11, 2025
Recipe and photo credit: Love and Lemons
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Seafood Paella & Easy Lemon Vanilla Bean Panna Cotta
Seafood Paella
Ingredients
1/4 cup Extra virgin olive Oil
1 Onion, diced
1 bell pepper, diced
6 cloves Garlic
3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
Bay leaf
1 tsp smoked paprika
1 pinch saffron threads*
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs, cut into pieces*
¼ cup fresh chopped parsley chopped, divided
2 cups Spanish Rice*
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb prawns, abt.12 peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings
Lemons, for garnish
Instructions
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 6 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. We don’t ever stir the rice, so that a crispy crust forms at the bottom.
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 6 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve.
*In flyer December 22 - 28 2024
Recipe and photo credit: Tastes Better from Scratch
Easy Lemon Vanilla Bean Panna Cotta
Ingredients
2 cups heavy cream
2 cups half and half
½ cup granulated sugar
1 ½ tsp vanilla bean paste,
finely grated zest from 2 medium lemons
2 4-inch springs rosemary, optional
2¼ teaspoons unflavored powdered gelatin
¼ cup cold tap water
Instructions
In a medium saucepan, combine the cream, sugar, vanilla bean paste, and lemon zest (add the optional rosemary sprigs at this point, if using). Heat the mixture over med. heat until it’s just beginning to simmer. Remove from heat, cover, and let steep for 16 minutes.
After 10 minutes, place the ¼ cup of water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let it sit for 5 minutes until evenly moistened. At this point, the mixture will be thick and opaque.
Place the bowl with the gelatin mixture in the microwave and cook for 30 sec. on high power. Stir to make sure all of the gelatin is dissolved. The mixture should now be thinned out and clear.
Bring the cream mixture back to the simmering point over moderate heat. Remove from heat, add the gelatin/water mixture and stir well. If you used a whole vanilla bean pod, remove it now and discard.
Divide the panna cotta mixture between six small ramekins, glass jars, bowls cocktail glasses. Cover with plastic wrap and refrigerate for at least 8 hours or up to 48h.
*In flyer December 22 - 28, 2024
Recipe and photo credit: The Cafe Sucre Farine
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Lemon Biscotti & Cajun Chicken Pasta
Lemon Biscotti
Ingredients
1/2 cup shelled and peeled raw pistachio nuts
2⅓ cup all purpose plain flour
1 cup superfine granulated sugar castor sugar
1 tbs lemon zest
1 tsp baking powder
½ tsp fine salt
2 eggs at room temperature
2 tbs fresh lemon juice
½ cup unsalted butter melted
Lemon Glaze
Instructions
Bring Preheat oven to 350°F/180°C.
Spread pistachio nuts onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.
Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.
Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.
Make a well in the center of the dry ingredients.
Break the eggs into the well and add lemon juice and melted, cooled butter
Whisk together the wet ingredients and the dry ingredients.
Before the dry ingredients are completely mixed in, switch to a wooden spoon to finish incorporating the dry ingredients.
As the mixture starts to come together add the pistachio nuts.
Turn out onto a lightly floured surface and knead very lightly to form a ball
The mixture can be sticky and so refrigerated for 45 minutes to make the dough easier to handle. Otherwise, you can go right onto the next step.
Divide the dough into two equal portions.
Roll each portion into a 12in. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.
Bake for 25-30 minutes until browned and firm.
Removed from the oven and cool on baking sheets for 12 minutes.
Reduce the oven to 300°F/150°C.
While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.
Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.
Cool on a wire rack.
Once the biscotti are completely cool, they can be drizzled with the lemon glaze. Arrange the biscotti in a single layer on wire racks and place the racks over baking sheets to catch any extra lemon glaze.
Using a teaspoon, drizzle the lemon glaze over the biscotti. The best way to do this is to hold the teaspoon high over the biscotti. Move the teaspoon back and forth rather quickly drizzling the lemon glaze in a thin stream on the biscotti.
Lemon glaze
Place the powdered sugar in a small bowl.
Add the lemon juice slowly until to achieve drizzling consistency.
Trial the glaze on a biscotti. If it’s too thick, add a little more lemon juice. If it’s too thin, a little more powdered sugar.
*In flyer December 15 - 21 2024
Recipe and photo credit: Marcelliina in Cucina
Cajun Chicken Pasta
Ingredients
8 oz uncooked linguine
1 lb chicken breast, cut into strips
1-2 tsp Cajun seasoning, or more
2 tsp garlic powder
1 tbs olive oil
1 med. red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
5 cloves garlic, minced
2 tomatoes, diced
1 cup low sodium chicken broth
1/3 cup skim milk
1 tbs flour
3 tbs light cream cheese
fresh cracked pepper
2 scallions, chopped
kosher salt to taste
olive oil spray
Instructions
Prep all your vegetables.
In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with oil and add half of the chicken.
Sauté 5 to 7 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.
Season with 1/4 tsp salt, garlic powder & cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.
Top with chopped scallions and enjoy!
*In flyer December 15 - 21, 2024
Recipe and photo credit: Skinny Taste
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Tourtiere (Meat Pie) & French Apple Cake
Tourtiere (Meat Pie)
Ingredients
1 lb lean ground pork
½ lb lean ground beef
1 small onion finely diced
4 cloves garlic minced
1 large russet potato peeled & cubed
1 tsp salt
1 tsp black pepper
¼ tsp ground sage
¼ tsp dried thyme leaves
½ tsp ground allspice
⅛ tsp ground cloves
½ cup beef broth or stock
1-2 tbs bread crumbs if needed
1 double pie crust 9 inch
Instructions
Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.
While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tbs of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Preheat oven to 425°F.
Line a deep-dish pie plate with the dough and add the meat pie filling.
Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.
Bake for 45-55 minutes or until bubbly and crust is golden.
*In flyer December 8 - 14 2024
Recipe and photo credit: Spend with Pennies
French Apple Cake
Ingredients
Cooking time: 60-70 minutes
6 apples, cored & sliced thinly (around 16 slices per apple)
Juice of 1 lemon
4 eggs, at room temperature
5ozs. caster or superfine sugar
6ozs. plain all purpose flour
1.7ozs custard powder
2 tsp baking powder
1/2 tsp salt
4 fl ozs. vegetable oil
2.7fl ozs. milk
3 tsp vanilla extract
Instructions
Step 1 - Grease and line a 8inch round springform tin and preheat oven to 180C/350F. Soak the apples in water with lemon juice until ready for them.
Step 2 - Beat the eggs and caster sugar well for 2-3 minutes. Add the flour, custard powder, baking powder and salt into the mixture in 2-3 lots. Add the oil, milk and vanilla to the mixture-when the beaters are lifted it should leave a ribbon of batter.
Step 3 - Take out around 1/3 of the apples and drain well and mix with the batter. Spoon into the prepared tin. Then drain the rest of the apples and place them skin side up on top of the cake. To get a little bit of custard mixture in the centre, bake for 60 minutes. Otherwise bake for 70 minutes to cook through. Dust with icing sugar and serve warm with cream or custard.
*In flyer December 8 - 14, 2024
Recipe and photo credit: Not Quite Nigella
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Korean BBQ Pork Ribs & Lettuce Tomato Avocado Salad
Korean BBQ Pork Ribs
Ingredients
For each marinade
Sweet and Savory Marinade
1/2 cup soy sauce
1/2 cup water
1/4 cup rice wine (or mirin or white wine)
2 tbs sesame oil
4 tbs honey
2 tbs brown sugar
5 tbs minced garlic
2 tbs finely grated ginger (note 1)
1/2 medium onion, grated
1/2 medium sweet apple, grated
1 tsp black pepper
Spicy Marinade:
⅔ cup Korean red pepper paste
1 to 3 tsp Korean red chili pepper flakes
1/4 cup soy sauce
1/4 cup rice wine or white wine)
2 tbs sesame oil
4 tbs honey
2 tbs brown sugar Use regular sugar if unavailable
3 tbs minced garlic See note 1
2 tbs grated ginger
1/2 medium onion, grated
1/2 medium sweet apple, grated
1 black pepper
Instructions
For the marinade
Prepare the ingredients for the marinade of your choice. Mix all the ingredients well.
Preparing the ribs
Trim the ribs. Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade and marinate them overnight. Turn them over once after half of the marinating time has passed. Use large zip lock bag.
Cooking the ribs
Preheat the oven to 325°F. Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 2 hours. Remove the foil cover.
If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency. You don’t need to do this with the spicy marinade as it doesn’t have as much liquid. Brush the sauce onto the ribs.
Finishing the ribs
Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 6 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.
*In flyer December 1 - 7, 2024
Recipe and photo credit: Korean Bapsang
Lettuce Tomato Avocado Salad
Ingredients
Salad
1 large lettuce
1/3 cup cilantro
1 avocado
1 cup cherry tomatoes
½ English cucumber
½ red onion
Dressing
Instructions
For the Salad
Chop romaine and cilantro. Slice onion, avocado and cucumber. Half tomatoes. Lightly mix.
For the Dressing
Combine olive oil, lemon, salt and pepper. Drizzle over salad and combine.
Serve immediately. Enjoy!
*In flyer December 1 - 7, 2024
Recipe and photo credit: Valentina’s Corner
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Best Ever Chili Recipe & Broccoli Slaw
Best Ever Chili Recipe
Ingredients
4 strips bacon, sliced ½-in thick
1 ½ pounds ground beef
1 medium yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 tbs chili powder
1 tbs ground cumin
2 tsp smoked paprika
2 tsp dried oregano
1 tsp salt
2 tbs tomato paste
1 (28-ounce can) fire-roasted diced tomatoes
1 (15-ounce can) black beans, drained and rinsed
1 (15-ounce can) red kidney beans, drained and rinsed
2 cups beef broth
1 bay leaf
Optional garnish: avocado, red onion, shredded cheese/sour cream
Instructions
Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I’ve got ideas above).
*In flyer November 24 - 30, 2024
Recipe and photo credit: Downshiftology
Broccoli slaw
Ingredients
3 cups julienned broccoli stems
2 cups small broccoli florets
1 cup julienned carrots
1 cup sliced red cabbage
1/2 cup thinly sliced red onion
½ cup toasted sliced almonds, reserve some for garnish
⅓ cup dried cranberries, reserve some for garnish
1 recipe Coleslaw Dressing, omit the celery seed
Coleslaw Dressing Recipe
Instructions
For the Dressing
In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
Serve with about 8 cups cabbage coleslaw mix.
For the Slaw
In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.
*In flyer November 24 - 30, 2024
Recipe and photo credit: Love and Lemons
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Classic Cajun Gumbo & Easy Creamy Coleslaw
Classic Cajun Gumbo
Ingredients
For the Gumbo
1 medium green bell pepper
1 medium yellow onion
3 stalks celery
7 cloves garlic
1/2 bunch fresh parsley
2 to 3 tbs salt-free Cajun seasoning divided
2 tsp thyme
2 bay leaves
1/2 tsp cayenne pepper, plus more as needed
1lb boneless, skinless chicken thighs
1 1/2 tsp salt, plus more as needed
1 1/2 tsp fresh ground black pepper
14 ounces andouille sausage
1/4 cup plus 1 tbs neutral cooking oil eg. canola/vegetable, divided
6 cups low-sodium chicken broth, at room temperature
4 tbs unsalted butter
1/2 cup all-purpose flour
For Serving
Instructions
Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper, onion and celery stalks .
Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince garlic cloves; coarsely chop the parsley, Cajun seasoning, thyme, bay leaves, and cayenne pepper; stir to combine.
Cut the chicken: If using raw chicken, dice the chicken thighs into 1-inch pieces. Season with salt, black pepper, and the Cajun seasoning.
Cook the sausage: Cut the sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.
Brown the chicken: If using raw chicken, add 1 tbs of the cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage.
Cook the roux: Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add unsalted butter, the remaining 1/4 cup oil, and cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn!
Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 12 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.
Simmer: Add chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.
Serve: Taste and season with more salt as needed. (You’ll likely need to add more salt. The gumbo can be served immediately or the day after. Serve with a scoop of cooked white rice, scallions.
*In flyer November 17 - 23, 2024
Recipe and photo credit: The Kitchn
Easy Creamy Coleslaw
Ingredients
1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup mayonnaise
2 tbs apple cider vinegar
2 tbs Dijon mustard
1 tsp celery seeds
1/4 tsp fine sea salt
1/4 tsp fresh ground black pepper
1 tsp honey
Instructions
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional honey
Pour two-thirds of the dressing over the cabbage and carrot, then mix well.
If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
*In flyer November 17 - 23, 2024
Recipe and photo credit: Inspired Taste
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Chicken Pot Pie & Grilled Zucchini Salad
Chicken Pot Pie
Ingredients
Prepare your favourite pie pastry enough for 2 crusts
1 lb skinless boneless chicken breast or thighs, cubed
1 cup sliced carrots
1/2 cup sliced celery
1/3 cup unsalted butter
1/2 cup chopped yellow onion
1 tbs minced garlic
1/3 cup all-purpose flour
3/4 tsp salt
1 tsp freshly ground black pepper
1 tsp dried thyme leaves
1 and 3/4 cups chicken broth/stock
2/3 cup -and-half*
1 cup frozen peas
egg wash: 1 large egg beaten with 1 tbs milk
sprigs of fresh thyme
Instructions
The crust: Prepare either pie crust including chilling for at least 6 hours or overnight
In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 12 minutes. Remove from heat, drain, and set aside.
In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are cooked and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. Taste and add adjust the seasonings. Remove from heat and set aside.
Preheat oven to 425°F (218°C).
After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
Bake for 36–42 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
Remove from the oven and cool for at least 10 minutes before serving.
*In flyer November 10 - 16, 2024
Recipe and photo credit: Sally’s Baking Addiction
Grilled Zucchini Salad
Ingredients
For the vegetables
2 zucchini, cut into ½-inch thick half-moons
2 cups cherry tomatoes, halved
2½ cups corn kernels
2 tbs olive oil, divided
salt & black pepper, to taste
For the dressing
3 tbs olive oil
2 tbs lemon juice
2 cloves garlic, minced
1 tsp dried oregano or other herbs
salt & ground black pepper, to taste
2 cups arugula
½ cup crumbled goat or feta cheeseInstructions
Instructions
Preheat an outdoor grill to med-high, about 425˚F.
Brush the grill grates with oil.
Drizzle olive oil over the slices of zucchini and season them with salt and pepper.
Grill the zucchini for 3 to 4 minutes per side or until tender and grill marks appear.
At the same time, grab a grill pan and combine the tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
Set the grill pan on the grill and cook, stirring frequently, until the tomatoes and corn are charred, about 2 to 3 minutes.
Meanwhile, in a salad bowl, whisk together 3 tablespoons of olive oil, lemon juice, garlic, oregano, salt, and pepper.
To the bowl, add the zucchini, tomatoes, corn, and arugula; toss to coat with the salad dressing.
Top with crumbled cheese, and serve!
*In flyer November 10 - 16, 2024
Recipe and photo credit: Diethood
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Lebanese Fattoush Salad & One Skillet Chicken with Rice
Lebanese Fattoush Salad
Ingredients
Salad
1 large head romaine lettuce chopped
1 large tomato diced
2-3 cucumbers quartered
½ large green pepper chopped
5 radishes diced
3 green onions sliced
¼ cup fresh chopped parsley
Dressing
Fried Pita Bread
Instructions
Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 6-8 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.
*In flyer November 3 - 9, 2024
Recipe and photo credit: Feel Good Foodie
One Skillet Chicken & Rice
Ingredients
8 chicken drumsticks
2 tbs Cajun seasoning
3 tbs yogurt
1 tbs olive oil
1 tbs unsalted butter
1 red onion, finely chopped
6 garlic cloves, minced
1 large red bell pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried oregano
½ tsp chili flakes
2 tbsp tomato paste
1 cup white rice
3.5 cups chicken broth
Instructions
In a big bowl, combine Cajun seasoning with yogurt. Add drumsticks and massage the chicken with the yogurt mixture. Set aside.
In the meantime, deseed and chop the bell pepper, finely chop the red onion and mince the garlic.
Heat oil and butter in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side, until golden brown. Remove from skillet onto a clean plate.
Add onion, garlic and pepper, cook for 5 minutes. Add salt, pepper, paprika, oregano and chili flakes. Stir in tomato paste, then add rice and stir until incorporated.
Pour in chicken broth and bring to a boil. Reduce heat to the lowest, cover and simmer for 8 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.
In the meantime, preheat the oven to 400°F/200°C.
Nestle chicken drumsticks into the rice, cover and simmer for 5 minutes.
Remove the lid, transfer the skillet to the oven and bake, uncovered, until the chicken is cooked through. Enjoy!
*In flyer November 3 - 9, 2024
Recipe and photo credit: Serving Dumplings
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Juicy Pork Tenderloin & Garlic-Parmesan Roasted Cauliflower
Juicy Pork Tenderloin
Ingredients
1 bottle Italian Salad Dressing, optional marinade
2 tbs extra virgin olive oil
1 tbs sea salt
½ tsp fresh cracked pepper
2 lb pork tenderloin
4 tbs butter, sliced into 4-6 pats
2 tbs diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
½ tsp dried sage*
Instructions
(Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
Preheat oven to 380 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add meat to pan and quickly sear on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
*In flyer October 27 - November 2, 2024
Recipe and photo credit: Sweet C’s Designs
Garlic-Parmesan Roasted Cauliflower
Ingredients
1 medium head cauliflower, cut into florets (about 8 cups)
3 Tbs extra-virgin olive oil
2 tsp. paprika
3/4 tsp kosher salt
1/2 tsp cracked black pepper
5 garlic cloves, minced
2 to 3 Tbs grated Parmesan cheese
Juice of 1/2 lemon
2 Tbs finely chopped fresh parsley
Instructions
Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 25 to 30 minutes, tossing once midway through, until lightly charred and tender.
Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.
Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.
*In flyer October 27 - November 2, 2024
Recipe and photo credit: Dishing Out Health
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Easy Thanksgiving Turkey & Pumpkin Cheesecake
Easy Thanksgiving Turkey
Ingredients
Roast Turkey
12-18 pound turkey, fully thawed
1 onion, peeled and quartered
1 lemon, quartered
1 to 4 sprigs fresh rosemary
1 to 2 sprigs fresh thyme
1 to 2 sprigs fresh sage
kosher salt and black pepper
Herb Butter
¾ cup unsalted butter, room temperature
8 cloves garlic, minced
1 tsp kosher salt
½ tsp black pepper
1 tbs fresh rosemary, finely chopped
1 tbs fresh thyme, finely chopped
Vegetables Under Turkey (optional but recommended)
2 onions, peeled and quartered
3 ribs celery, roughly chopped
3 carrots, roughly chopped
Instructions
Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Remove the giblets.
Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs.
In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.
Rub the remaining herb butter all over the entire outside of the turkey.
Place the turkey on a roasting rack or on top of a bed of vegetables. Tuck the wing tips under the turkey to prevent them from burning.
Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don’t need to baste the turkey, but do keep an eye on it after it’s about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast.
Let the turkey to rest for 30 minutes before carving.
*In flyer October 13 - 19, 2024
Recipe and photo credit: Downshift Ology
Pumpkin Cheesecake
Ingredients
Brown Butter Graham Cracker Crust
2 cups graham cracker crumbs
1/3 cup light brown sugar, packed
1 tsp ground cinnamon
Pinch of salt
1/2 cup unsalted butter, browned
Pumpkin Cheesecake
(4) 8oz bricks full fat Philadelphia cream cheese, room temp
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 tbs vanilla extract)
2 tbs cornstarch
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 cup full fat sour cream
4 large eggs, room temp
(1) 15oz can pumpkin puree (not pumpkin pie filling)
Whipped Cream
Instructions
Brown Butter Graham Cracker Crust
Arrange the two racks inside the oven so that one is at the very bottom & one is in the middle. Preheat the oven to 350F and coat the inside of a 9” springform pan.
Cover the bottom and sides of the pan with parchment paper and set aside.
Place the 1/2 cup of unsalted butter in a saucepan over medium heat. Melt and heat until browned. Remove from heat & allow to cool.
Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a bowl. When the brown butter has cooled, pour into the bowl and stir to coat.
Pour the crumbs into the springform pan and use the bottom of a measuring cup to press it into the bottom and sides of the pan.
Bake for 10 minutes on the middle rack, then allow to cool while you make the pumpkin cheesecake batter.
Pumpkin Cheesecake
In a mixer, add the cream cheese and sugar and mix on low speed until combined.
Next, fill a medium-sized pot with about 4 cups of water and place it over high heat. Also place a large roast pan on the bottom rack of the oven.
Back to the cheesecake – add the vanilla, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice and mix on low speed until combined.
Scrape down the bowl and mix in the sour cream, again on low speed.
Mix in the eggs one at a time, low speed.
Last, mix in the entire can of pumpkin puree on low speed. When it appears to be fully mixed in, remove the bowl from the mixer and mix the batter by hand. Scrape down the sides and bottom to ensure all of the ingredients are combined.
Pour the batter into the crust and spread it smooth. It should completely cover the crust.
Now with the boiling water, open the oven door and pull out the bottom rack just enough for you to access the roast pan. Carefully pour the water into the roast pan and push the rack pack in. Quickly place the cheesecake on the middle rack, directly above the roast pan, and close the oven door. This will trap the steam and create a humid baking environment for the cheesecake – preventing it from drying out and cracking.
Bake for 1 hour and 10 minutes.
When it’s done, turn the oven off and crack open the oven door. Let the cheesecake remain inside the oven for 1 hour.
Cool at room temperature for 30 minutes. Then transfer to the refrigerator and let it chill overnight.
*In flyer October 13 - 19, 2024
Recipe and photo credit: Butternut Bakery Blog
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Cauliflower Salad with creamy honey mustard & Roasted Cornish Hens
Roasted Cauliflower Salad with Creamy Honey Mustard
Ingredients
1 large head of cauliflower, cut into florets
1 can (14 ounce) chickpeas, drained
1/4 cup extra virgin olive oil
1 tbs chipotle chili powder
2 tsp smoked paprika
4 cloves garlic, minced or grated
1/2 tsp crushed red pepper flakes
kosher salt and black pepper
6 cups mixed greens
2 Persian cucumbers, sliced
1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
2 tbs fresh chopped chives
4 ounces feta cheese, crumbled
1-2 avocados, sliced
Creamy Honey Mustard Vinaigrette
Instructions
Preheat the oven to 425 degrees F.
On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
*In flyer October 6 - 12, 2024
Recipe and photo credit: Half Baked Harvest
Roasted Cornish Hens
Ingredients
Hens
Dry Rub
1 tsp salt
1 tsp pepper
1 tbs Italian seasoning
2 tsp smoked paprika
2 tsp garlic powder
¼ tsp red pepper flakes
Instructions
Combine all the dry rub ingredients together in a small bowl.
Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
Preheat your oven to 425°F.
In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.
*In flyer October 6 - 12, 2024
Recipe and photo credit: Jo Cooks
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Vegetarian Stuffed Acorn Squash & Juicy Pork Chops
Vegetarian Stuffed Acorn Squash
Ingredients
2 medium acorn squash
2 tbs olive oil, divided
½ tsp fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup pepitas (hulled pumpkin seeds)
1/2 cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tbsp for garnish
5 cloves garlic, minced
1 tbs lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta
Instructions
Preheat the oven to 400 F and line a large, rimmed baking sheet with parchment paper.
To prepare the squash, split in 2 scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ tsp of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until coked about 30 to 45 minutes. Leave the oven on.
Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 4 minutes. Uncover and fluff the quinoa with a fork.
In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges about 4-5 minutes. Set aside.
Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ tsp salt, and the remaining 1 tbs olive oil. Stir the ingredients so evenly distributed. Taste and adjust.
Cool then add the Parmesan and goat cheese. Gently stir to combine.
Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 20 minutes, until the cheesy quinoa is turning golden on top.
Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve.
*In flyer September 29 - October 5, 2024
Recipe and photo credit: Cooke and Kate
Juicy Pork Chops
Ingredients
Pork Chops
4 pork chops, about 6 ounces each, 1-inch thick
Salt, to taste
1 tbs all-purpose flour
1 tsp chili powder
2 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 tbs avocado oil or vegetable oil
Pan Sauce
1 cup low-sodium chicken stock
1 tbs apple cider vinegar
2 tsp honey or brown sugar
1 tbs butter
2 tbs chopped fresh parsley, optional
Instructions
Prepare Pork Chops
Season pork chops on both sides with salt then rest for 30 min.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
After 30 min, pat dry the pork chops, rub both sides with the spice rub.
Heat the oil in a skillet and when the oil is hot, add the pork. Cook until golden, 2 to 3 minutes.
Flip the pork so that the seared side is facing up.
Reduce heat to low, then cover skillet with a lid. Cook for 6 to 12 minutes.
Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
Make Pan Sauce
While the pork chops rest, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey.
Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Taste, adjust.
Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
Slide the pork chops back into the pan and spoon some of the sauce over them. You can also slice the chops and place them back into the pan. Scatter fresh parsley over the pork, and then serve.
*In flyer September 29 - October 5, 2024
Recipe and photo credit: Inspired Taste
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Chicken Lasagna & Orange Cake
Chicken Lasagna
Ingredients
Lasagna
9 lasagna noodles, cooked al dente
4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
Spinach Cream Sauce
1 tbs olive oil
1 large onion, finely chopped
4 tbs unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half, (or equal parts of heavy cream and milk)
6 oz fresh spinach, coarsely chopped
2 tsp sea salt
1/2 tsp black pepper
5 garlic cloves, minced
Ricotta Cheese Sauce
Instructions
Cook Noodles & Prep:
Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente a from sticking together. Shred 4 cups of chicken.
Make the Spinach Sauce
Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
Add minced garlic and chopped spinach, and stir to combine then remove from heat.
Make the Ricotta Sauce:
In a large bowl, whisk together: ricotta, egg, 2 C mozzarella cheese, 1/4 C parmesan, and 1/4 C parsley.
Assemble Lasagna:
Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Cover and Bake: Arrange 12-16 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
*In flyer September 22 - 28, 2024
Recipe and photo credit: Natasha’s Kitchen
Orange Cake
Ingredients
2 medium oranges, fresh whole with rind on - 10 oz each orange,
1 1/4 tsp baking powder
6 large eggs , at room temp (Note 2)
1 1/4 cups white sugar
2 3/4 cups almond meal / ground almonds
Instructions
Boil Oranges:
Boil 10 minutes: Place oranges in a pot and cover with cold water. Boil over medium high heat for 10 minutes and drain.
Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 12 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level.
Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4” slices then dice, removing any seeds. Cool completely.
Make Batter:
Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 9” cake pan.
Blitz oranges: Place chopped oranges in a food processor . Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it’s pureed into a marmalade consistency.
Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
Bake 60 minutes: Pour into
prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
Serve: Decorate as desired.
*In flyer September 22 - 28, 2024
Recipe and photo credit: Recipe Tin Eats
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One Pot Salmon with Lemon Orzo & French Pear Tart
One Pot Salmon with Lemon Orzo
Ingredients
4 salmon fillets
1 tsp salt divided
1 tsp black pepper divided
1 tsp sweet paprika
1 tsp garlic powder
1 tbs olive oil
1 tsp unsalted butter
1 yellow onion finely chopped
5 garlic cloves minced
1 cup dry orzo pasta
1 tsp dried thyme
3 cups low sodium chicken broth
5 ounces baby spinach
juice from ½ lemon
½ cup grated Parmesan
freshly ground black pepper for serving
chili flakes for serving
Instructions
Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
Heat oil and butter over medium high in a large skillet. Add salmon fillets and sear, 4-5 minutes per side. Remove from skillet and set aside.
Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 2 minutes.
Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.
Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
Top with freshly ground black pepper and chili flakes. Enjoy!
*In flyer September 15 - 21, 2024
Recipe and photo credit: Serving Dumplings
French Pear Tart
Ingredients
Crust
1 1/2 cups white flour
1/2 teaspoon salt
1 tsp sugar
1/4 cup vegetable oil
1/4 cup mild olive oil
2 tbs milk or water
1/2 tsp vanilla
Topping
2 tbs flour
3/4 cups sugar
2 tbs butter, cold
Filling
3-4 pears large, ripe, cored and sliced (about 1/3-inch thick)–or peaches, sliced with stone removed
Instructions
Preheat the oven to 425. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.
Make the crust. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 tsp salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and vanilla. Pour this mixture into the flour mixture and mix gently with a fork. Press the dough into an 11 inch tart pan with your fingers till it covers the bottom and about halfway up the sides. The crust above the “fruit line” tended to brown a lot so not going to the top worked better for me.
Make the crumb topping. Combine the topping ingredients and mix until crumbly.
Assemble your tart. Starting on the outside, arrange the pear slices in concentric circles over the pastry. Sprinkle the crumb topping evenly over the fruit.
Bake for 40 to 50 minutes, until shiny and bubbly and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature.
*In flyer September 15 - 21, 2024
Recipe and photo credit: Art of Natural Living
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Vegan Broccoli Soup & Easy Ground Beef Tacos
Vegan Broccoli Soup
Ingredients
2 tbs olive oil, plus more for drizzling
1 small yellow onion, diced
½ cup chopped celery
⅓ cup chopped carrots
1 lb broccoli, stems diced, florets chopped
¾ teaspoon sea salt
Freshly ground black pepper
1 small Yukon Gold potato, diced (1 cup)
6 garlic cloves, minced
4 cups vegetable broth
3 cups cubed bread, for croutons
½ cup raw cashews
1½ tsp apple cider vinegar
½ tsp Dijon mustard
¼ cup fresh dill
1 tbs fresh lemon juice
Instructions
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 12 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 25 minutes, or until the potatoes are soft. Let cool slightly.
Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam until the broccoli is tender.
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 12 to 16 minutes.
Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
*In flyer September 8 - 14, 2024
Recipe and photo credit: Love and Lemons
Easy Ground Beef Tacos
Ingredients
Instructions
Heat the olive oil in skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes
Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.
*In flyer September 8 - 14, 2024
Recipe and photo credit: Feel Good Foodie
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Quinoa Stuffed Butternut Squash with Cranberries and Kale & Chicken Fricasée
Quinoa Stuffed Butternut Squash with Cranberries & Kale
Ingredients
2 medium butternut squash about 2 1/2 pounds each
2 tsp olive oil divided
¾ cup quinoa
1 ½ cups vegetable broth or chicken broth
1 bunch chopped kale stems removed (~6 lightly packed cups)
5 cloves garlic minced
1 tsp dried oregano
½ tsp kosher salt plus additional for roasting squash
½ tsp black pepper plus additional for roasting squash
1 can chickpeas (15 ounces), rinsed and drained
Zest of 1 orange plus 2 tbs fresh orange juice
⅓ cup reduced sugar dried cranberries
Grated Parmesan or crumbled feta
Instructions
Instructions
Place a rack in the center of your oven and preheat the oven to 425 F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 tsp olive oil and sprinkle lightly with salt and pepper. Bake 50-58 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat the remaining 1 tsp olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 15 additional minutes. Sprinkle with cheese and serve warm.
*In flyer September 1 - 7 2024
Recipe and photo credit: Well Plated
Chicken Fricasée
Ingredients
Chicken
Stew Ingredients
10oz white mushrooms , halved if small, or cut in 4 to 6 if large
2 medium brown onions, sliced
4 garlic cloves, finely minced
1 bay leaf, fresh (sub dried)
3 thyme sprigs (or 1/2 tsp dried thyme)
3 tbs flour, plain
1/2 cup white wine
3 cups chicken stock
1/4 tsp salt
1/4 tsp black pepper
2 tbsp parsley, chopped
2/3 cup thickened/heavy cream
Instructions
Instructions
Season chicken: Pat chicken dry with paper towels then sprinkle with salt and pepper.
Brown thighs: Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 6 to 8 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
Brown chicken: Then brown the chicken, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Sauté mushrooms and onion: Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won’t go deep golden brown.
Garlic and flour: Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Wine and chicken stock: Add wine and chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan (“fond”) into the sauce.
Return chicken back to sauce with the skin side up.
Simmer covered 10 minutes: Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly – medium-low on my stove. Cover with lid and simmer 12 minutes.
Uncover 20 minutes: Remove lid and let it simmer for a further 25 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Creamy sauce: Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.
Serve! Return chicken to the sauce & remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, macaroni.
*In flyer September 1 - 7, 2024
Recipe and photo credit: Recipe Tin Eats
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