Easy Coconut Curry

Ingredients

1 Tbsp. coconut oil
1 cup chopped yellow onion
5 garlic cloves, minced
1/2 Tsp. grated fresh ginger
1/2 Tsp. Cumin
1/4 Tsp. Coriander
1/4 Tsp. Turmeric
1/4 Tsp. Cardamom
1 Tsp. Sea salt
2 cups cubed butternut squash
3 red Thai chilies, or ½ jalapeño, thinly sliced
2 cups cauliflower florets*
1 can full-fat coconut milk
1 Tbsp. fresh lemon juice*
1 Tbsp. fresh lime juice, plus lime wedges for serving
4 cups fresh spinach
1/2 cup Stahlbush Island frozen peas*
Freshly ground black pepper

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.

In a small bowl, mix the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.

Add the butternut squash and chilies to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.

Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.

Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

Recipe and photo credit: Love and Lemons
*In Flyer Nov 28 – Dec 4, 2021

Berry Cobbler

Ingredients

8 cups mixed berries (I recommend 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups raspberries, 1 and 1/2 cup chopped strawberries) *
1/4 cup granulated sugar
2 Tbsp. cornstarch
1 Tsp lemon juice*
1/2 Tsp. pure vanilla extract

Biscuit Topping
1-1/2 cups Robin Hood all-purpose flour*
1/3 cup granulated sugar
1-1/2 Tsp. baking powder
1/4 Tsp. salt
6 Tbsp. unsalted butter, cold and cubed
1/2 cup Buttermilk cold
1 Tbsp. buttermilk + coarse sugar

Instructions

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.

Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Use two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling.

Brush the top of the biscuit dough with 1 TBS of buttermilk, then sprinkle with coarse sugar.

Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping if it comes out clean the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with Chapman’s vanilla ice cream.

Recipe and photo credit: Sally’s Baking Addiction
*In Flyer Nov 28 – Dec 4, 2021

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Swedish Meatballs

Ingredients

Meatballs
2 slices Villaggio white sandwich bread*
1 onion, finely chopped
300g ground beef*
300g ground pork
1 egg
1/4 tsp ground nutmeg, grated
1/4 tsp All Spice powder
1/4 tsp black pepper
3/4 tsp salt
3 tbsp. garlic finely chopped
1 tbsp. oil

Gravy
3 tbsp. butter
3 tbsp. Western Family flour*
2 cups beef broth/stock
1/2 cup heavy cream

Instructions

Chop onion and garlic.

Scrape onion, garlic, and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute. Add remaining Meatball ingredients EXCEPT oil. Mix well.

Using a tablespoon measure and measure out a heaped tablespoon, dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.

Heat 1 tbsp. oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch. If there is lots of oil, pour off excess and discard. Lower heat to medium. Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute. While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.

When the liquid is simmering, add meatball and juices pooled on plate.

Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.

Add cream, simmer for a further 2 minutes then remove from stove.
Serve over mashed potato or with spaghetti!

Recipe and photo credit: Recipe Tin Eats
*In Flyer November 21-27, 2021

French Carrot Salad

Ingredients

1 lb. carrots, peeled*
2 tbsp. finely snipped chives or chopped green onion
2 tbsp. finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Dressing
2 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
2 tsp honey
1 tsp Dijon mustard
1/2 tsp ground cumin
1/4 tsp fine sea salt

Instructions

To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.

Place the carrots in a medium serving bowl. Add the chives, parsley, and optional chickpeas to the bowl.

To make the dressing, whisk all the ingredients together in a small bowl until completely blended.

Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

Recipe and photo credit: Recipe Tin Eats
*In Flyer November 21-27, 2021

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Juiciest Baked Pork Tenderloin

Ingredients

2 Pork tenderloins, about 1 lb. each*
1 tbsp. Paprika
2 tsp. EACH: onion powder and garlic powder
1 tsp. EACH: oregano, salt, and pepper
1 tbsp. Vegetable oil
1/2 cup Campbell’s beef broth*
1 tbsp. Apple cider vinegar
1 tbsp. Butter
Minced parsley, to serve

Instructions

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.

Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about 1/4 cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4-inch-thick rounds. Serve with a little minced parsley.

Recipe and photo credit: The Endless Meal
*In flyer November 14-20, 2021

Greek Lemon Rice

Ingredients

2 cups Western Family long grain rice*
Extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1/2 cup Bioitalia orzo pasta*
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups Campbell’s chicken or vegetable broth*
Pinch salt
Large handful chopped fresh parsley
1 tsp. dill weed

Instructions

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Heat about 3 tablespoon extra virgin olive oil in a large saucepan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.

Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)

Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.

Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Recipe and photo: The Mediterranean Dish
*In flyer November 14-20, 2021

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Pancake Muffins

Ingredients

1 cup Western Family pancake mix*
3/4 cup Dairyland milk*
1 Western Family egg*
1 tbsp. oil

Mix in your favorite pancake toppings and simple ingredients like:
Chocolate chips*, white chocolate chips, diced bacon* or sausage bits, fresh or thawed berries* like blueberries or strawberries, cinnamon, or brown sugar (or both), Jif peanut butter* or almond butter, pumpkin, banana slices and more!

Instructions

Mix pancake muffin ingredients together and let stand for 1-2 minutes to thicken.
Preheat the oven to 350 degrees.
Fill muffin tins or cups with 2 1/2 tbsp. of pancake muffin mix.
Bake the Pancake muffins until cooked through 12-15 minutes.

Recipe & Photo credit: Momma Lew
*In flyer Nov 7-13, 2021

Egg, Hash Brown & Bacon Breakfast Skillet

Ingredients

3 slices Rocana bacon*, chopped
2 tbsp. canola oil, divided
4 cups frozen Western Family diced hash browns*
4 Western Family large eggs *
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup Cracker Barrel Cheddar cheese*, shredded
2 Green onions, chopped
1 teaspoon Hot Sauce

Instructions

Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.

Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.

Uncover skillet; create 4 wells in potatoes using back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted, and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.

Recipe & Photo credit: Eating Well
*In flyer Nov 7-13, 2021

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30 Minute Chicken Vegetable Skillet Pasta

Ingredients

225 g Emma penne pasta*
3 tbsp. olive oil, divided
1 lb. boneless, skinless chicken cut into 1-to-2-inch strips*
1 tsp. salt
1 tsp. pepper
1 each of red, orange, and yellow bell peppers, chopped
OR One 1 lb. pack of mini sweet peppers*
2 carrots chopped*
2 medium shallots diced
4 cloves fresh garlic minced
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
2 tbsp. fresh or dried parsley

Instructions

Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.

Add carrots, red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.

Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.

Transfer to a large serving bowl or platter. Sprinkle with fresh or dried parsley.

Recipe and photo credit: Cravings of a Lunatic
*In Flyer Oct 31 – Nov 6, 2021

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

1 cup Meadowvale unsalted butter *
1 cup Adams creamy peanut butter *
2 tsp. pure vanilla extract
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tbsp. milk
1 and 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 and 1/2 cups old fashioned oats
12 oz. Chipits chocolate chips*

Instructions

Before getting started, leave eggs, butter, and peanut butter on the counter to bring to room temperature.

Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk until it's combined.

In a medium bowl, stir together the flour, baking soda, and salt.

On low speed, gradually beat the flour mixture into the wet ingredient mixture, beating until just incorporated. Turn mixer off. Beat in the oats and chocolate chips, mixing just until combined.

Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.

Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.

Recipe and photo credit: Baker by Nature
*In Flyer Oct 31 – Nov 6, 2021

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Steak and Avocado Lettuce Wraps

Ingredients

1 lb. Beef Sirloin Steak, diced* OR protein of choice
1 Large Head of Lettuce, Such as Butter* OR Romaine*
2 Medium Avocado*
1/2 Old Dutch Salsa*
1/2 Tsp Kosher Salt
1/2 Tsp. black pepper
1 Tbsp. Coriander Seed
1 Tsp Garlic Powder
1 Tbsp. Coconut Oil
1 large Onion Finely Chopped
4 Tbsp. Cilantro Finely Chopped
1/2 cup Tomatoes Chopped

Instructions

Wash, dry, and separate the leaves of 1 large head of butter lettuce.

Dice your choice of protein. In a pan, heat coconut oil over medium-low heat and add the spices to the oil. Slightly 'toast' the spices, until aromatic. Increase the heat to medium-high, and without burning the spices, add the diced protein. Sauté for 6 minutes, until the protein is warm.

In a small bowl, mash the flesh of two avocados with a fork until just creamy or dice. Add salt, and lime juice to taste if desired. Spread avocado into each piece of lettuce. Equally, distribute protein onto the lettuce wraps and top with your favorite salsa to taste. Fold like a taco and enjoy!

Use any favourite toppings like chopped tomatoes, diced onions, and cilantro!

*In flyer October 24-30, 2021
Recipe and photo credit: Trifecta Nutrition

No-Bake Chocolate Pomegranate Tart (Gluten-Free, Paleo + Vegan)

For the crust

2 cups Blanched Almond Powder
1/4 cup Cocoa Powder*
1/3 cup Coconut Oil, melted
2 Tbsp. Pure Maple Syrup
Pinch of Sea Salt

For the filling

1/2 cup Canned Full Fat Coconut Milk
1/4 cup Pure Pomegranate Juice
8 oz. Dark Chocolate, finely chopped
1/2 to 1 cup Pomegranate Seeds*

Instructions

Lightly grease an 8-inch tart pan with a removable bottom with coconut oil.

In a bowl, combine all the ingredients for the crust and stir together until fully combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.

Place the chocolate in a large bowl. In a small saucepan bring coconut milk and pomegranate juice just to a boil. Pour hot coconut milk mixture over chocolate and let it stand for 1 minute, then whisk until smooth and creamy. Pour the filling into the prepared crust.

Garnish the top with pomegranate seeds.

Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.

Store all leftovers in an airtight container in the refrigerator

*In flyer October 24-30, 2021
Recipe and photo credit: Bakerita

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• 2 pounds BC Fresh Beets*

• 3/4 cups Red Wine Vinegar

• 1/2 cup Roger’s Sugar* or honey

• 1/2 cup Water, filtered

• 1/2 large, BC sweet onion*

Directions

How to Cook Beets:

1. Trim the top stem to roughly 1 inch and thoroughly wash your beets.

2. Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (Just like boiling potatoes, the larger beets will take longer to cook)

3. Strain cooked beets in a colander and cool your beets by running cold water over them.

4. When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.

5. Cut or slice cooked beets as desired.

To make pickled beets:

1. Combine vinegar, sugar, and water in a small saucepan. Heat to dissolve sugar. Remove from heat and set aside.

2. In glass jar(s) or container(s) with a tight-fitting lid, layer cut up beets and sliced onion.

3. Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.

4. Cover with a tight-fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.

Photo & Recipe Credit: healthstartsinthekitchen.com
*In flyer October 17-23, 2021

Caramel Apple Sauce

Ingredients

Caramel

• 1 cup Roger’s sugar*

• 1 tbsp corn syrup

• 3-4 tablespoons water

• 1/2 cup heavy/whipping cream boiling hot

Apples

• 2 cups apples peeled, cored, diced*

• 1/4 cup sugar*

Directions

To make the caramel

1. Combine 1 cup sugar, 1 tbsp corn syrup & 3-4 tbsp water together in a pot. Bring to boil and stir with a wooden spoon until the sugar is dissolved.

2. Bring cream to boil in microwave or in a different pot.

3. Allow the sugar to cook undisturbed over medium heat until it’s amber in color. (WATCH IT, as it goes from amber to burnt in a matter of 5 seconds, literally)

4. Slowly pour in 1/2 cup hot cream into the caramel and stir with a wooden spoon to combine.

5. Cook for another 1-2 minutes. Take off the heat.

Make the apples

1. Combine 1/4 cup sugar & 2 cups apples together. Allow cooking in a pot over medium heat for about 20 minutes. Take off the heat when soft.

2. Caramel Sauce can be kept in the refrigerator for up to 3 weeks, cooked apples can be kept for 3-5 days.

Photo & Recipe Credit: letthebakingbegin.com
*In flyer October 17-23, 2021

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Slow Cooker Stew Beef

Ingredients

• 3 lbs boneless beef chuck, cut to 1-inch cubes*

• 1 cup red cooking wine

• 1 1/2 cup Campbell’s beef or chicken broth*

• 2 tbs tomato paste

• 2 tbs flour

• 4 garlic cloves, finely chopped

• 1 large onion, finely chopped

• 3 medium carrots, peeled and sliced

• 1 lb baby potatoes, rinsed*

• 1/2 BC butternut squash, seeded, peeled, and diced*

• 1 tsp Italian seasoning

• 1 bay leaf

• Salt and fresh cracked pepper

• Fresh chopped parsley, for garnish

Directions

1. To make the slow cooker beef stew: Heat a large skillet over medium-high heat. Salt and pepper the beef and dust with flour. Add beef to the skillet and sear on each side for 2-3 minutes. Set beef aside.

2. Add a bit of red wine to the skillet and scrape down the brown bits on the side. Allow it to simmer and reduce and slowly add beef broth and tomato paste. Whisk well and add the sauce to the slow cooker.

3. Add beef, potatoes, carrots, butternut squash, onion, and garlic to the slow cooker. Season with salt, pepper, Italian seasoning, and add the bay leaf. Add red wine, give a good stir, cover and cook on low until beef is fork-tender for 8-10 hours or high for 6-8 hours. Garnish with fresh parsley and serve immediately. Enjoy!

Photo & Recipe Credit: eatwell101.com
*In flyer October 10-16, 2021

Jalapeno Cheddar Biscuits

Ingredients

• ½ Cup cubed butter(very cold, unsalted)

• 1 ¾ Cups Robin Hood all purpose flour (plus 2 tbs)*

• 1 ½ Tsp baking powder

• 2 tsp sugar

• ½ tsp salt

• 1 ½ tsp garlic butter

• 2 Tbsp fresh Jalapeño pepper (finely chopped)

• 1 Cup Cracker Barrel cheddar cheese (Shredded)*

• ½ Cup buttermilk (cold, plus a tbsp more for brushing)

• 6 Jalapeño slices (to top, optional)

Directions

• Preheat your oven to 400 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.

• Place flour in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into flour using a pastry cutter/fork. Combine till coarse crumbs form.

• Add salt, baking powder, sugar, garlic, chopped jalapenos and ½ cup of cold buttermilk. Mix them in with light hands using a spatula/folding spoon.

• Now add cheese and mix it in too. Do not over work the dough. It will appear very crumbly at this point!

• Turn the dough out on a floured surface and form a rectangle out of the dough.

• Now fold and flatten your dough a few times. Then using your hands/rolling pin form a rectangle about ½-3/4 inch thick.

• Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits. Place on prepared tray/cast iron, top each biscuit with a sliced jalapeno. Transfer to a parchment-lined baking sheet and freeze 10-15 minutes.

• Then brush with remaining buttermilk. Bake for 20-23 minutes or until they appear golden brown on top. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!

Photo & Recipe Credit: greedyeats.com
*In flyer October 10-16, 2021

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Vegan Turmeric Pumpkin Soup

Ingredients

2 tsp ground coriander
2 tsp turmeric powder
2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp. coconut oil
1 large onion chopped
1 carrot peeled and chopped*
2 cloves garlic minced
1 tbsp. grated fresh ginger
2 tsp salt
4 cups vegetable broth
1 can coconut milk
1 can E.D.SMITH Pumpkin Puree*
1/4 cup honey
2 tbsp. lime juice
1 cup cooked lentils
1/2 cup tahini paste, at room temperature
1/4 cup chopped fresh parsley
Lime wedges

Directions

In small bowl, combine coriander, turmeric, cumin, cayenne, and cinnamon.

Pumpkin Soup with Tahini: Heat oil in large saucepan or Dutch oven set over medium heat; cook onion and carrot for 5 minutes. Add garlic, ginger, salt, and prepared spice mix; cook for 1 to 2 minutes or until fragrant.

Stir in broth, coconut milk and pumpkin. Simmer for 30 minutes; using immersion blender, blend until smooth. Stir in honey and lime juice.

Ladle soup into serving bowls; top with dollop of lentils in centre. Drizzle with tahini and sprinkle with parsley. Serve with lime wedges.

Photo & Recipe Credit: ED Smith
*In flyer October 3-9, 2021

Tandoori Chicken Wings

Ingredients

3 lb. chicken wings & drumettes*
Kosher salt
4 medium Fresno chilies, stems removed, coarsely chopped (sub with Jalapeno)
1 3”-piece ginger, peeled, finely grated
5 garlic cloves
2 Tbsp. garam masala
1 Tbsp. plus 1½ tsp. smoked paprika
2 1/4 cups cilantro leaves with tender stems, divided
3/4 cup plain Greek yogurt
1/4 cup fresh lemon juice
Vegetable oil (for grill)
Lemon wedges (for serving)

Directions

Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.

Pulse chilis, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat, oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.

Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

Photo & Recipe Credit: Bon Appetit
*In flyer October 3-9, 2021

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