Easy Burrito Bowl

Ingredients

1 cup uncooked rice*
1 cup Fresh is Best Salsa*
3 cups chopped Iceberg lettuce*
1 15-ounce can whole kernel corn, drained
1 15-ounce black beans, drained and rinsed
2 Roma tomatoes, diced*
1 avocado, halved, seeded, peeled, and diced
2 tablespoons chopped fresh cilantro leaves

Chipotle Cream Sauce

1 cup sour cream
1 tbsp. Caliente chipotle sauce*
2 cloves garlic, minced
Juice of 1 lime
1/4 tsp salt

Instructions

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
To assemble the bowls, divide rice mixture into serving bowls, top with lettuce, corn, black beans, tomatoes, avocado, and cilantro.
Serve immediately, drizzled with chipotle cream sauce.

Recipe and photo credit: Damn Delicious
*In Flyer May 1-7, 2022

Shrimp Tacos

Cilantro-Lime Crema Sauce

1/4 cup Dairyland sour cream*
1/4 cup Kraft mayonnaise*
1 1/2 Tbsp. fresh lime juice
3 Tbsp. very finely chopped cilantro
2 cloves finely minced garlic
Salt and freshly ground black pepper

Shrimp

1 lb. shrimp, cleaned*
1/2 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground paprika
1/4 tsp ground coriander
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1 Tbsp. olive oil

For Serving

Cotija cheese, crumbled - substitute with parmesan
1 large avocado sliced or diced
2 cups shredded red cabbage
8 6- inch Las Mexicana’s corn tortillas, warmed
Spice it up with Caliente Fresh Hot Sauce*

Instructions

For the Cilantro-Lime Sauce: In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.

For the shrimp: In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.

To assemble tacos: Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Recipe and photo credit: Cooking Classy
*In Flyer May 1-7, 2022

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New York Cheesesteak Sub

Ingredients

2 Beef Blade Chuck Steaks*
3 tsp. garlic finely chopped
1/2 tsp. celery salt
1 tsp oregano
Black pepper
1 cup Cracker Barrel Shredded cheddar cheese*
4 medium onions, sliced
Sliced pickled jalapenos
Sliced pickles
Bull’s Eye New York Steakhouse BBQ Sauce*
4 submarine rolls

Directions

Massage the mix into your meat and leave it for one hour at room temperature.
Get the coals smoking hot. We're talking 475°F. Brush the bars with oil and grill the steaks on each side.
Rest them in paper until completely cool. Your steak will soak up some of its juices and you'll get a better steak. Slice thinly. This is how your steak will sit in your bun. Forget pretty. Get a good mix in every mouthful.
Add a glug of oil into a skillet and fry the onions until slightly softened. Add the meat and cook until warm.
Add Bull's-Eye New York Steakhouse BBQ Sauce (as saucy as you’d like). Top with grated cheese and let it melt.
Divide the mix between four lightly grilled subs and top with the pickles.

Recipe and photo credit: Bullseye
*In Flyer April 24-30, 2022

Stuffed Peppers – Great make ahead freezer meal for those busy nights!

Ingredients

1/2 cup Ben’s Original uncooked rice*
2 tbsp. Filippo Berio extra-virgin olive oil, plus more for drizzling*
1 medium onion, chopped
2 tbsp. tomato paste
5 cloves garlic, minced
1 lb. lean ground chuck beef*
1 14.5-oz.can diced tomatoes
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed*
1 cup Cracker Barrel Shredded Tex Mex Cheese*
Freshly chopped parsley, for garnish

Directions

Preheat oven to 400°F. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.

Recipe and photo credit: Delish
*In Flyer April 24-30, 2022

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Chicken & Bacon Pasta

Ingredients

• 2 TBS olive oil

• 1 lb chicken skinless, boneless chicken breasts*

• 1 TSP paprika

• 1 TSP Italian seasoning

• salt to taste

• 1.5 cups heavy cream

• ½ cup Parmesan cheese shredded

• 5 tomatoes (medium, chopped in large cubes)

• 3 cups fresh spinach or 1 cup cooked spinach*

• 6 garlic cloves minced

• ¼ TSP red pepper flakes crushed

• 6 bacon strips cooked, drained off fat, and chopped*

• 10 oz penne pasta

• ½ cup Parmesan cheese shredded, for serving*

Directions

Heat olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.

To the same pan without chicken add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, 2 minutes.

To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add ⅓ of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.

In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions. Drain the pasta.

Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining ⅔ of the cooked chicken (sliced into small strips, gently reheated).

When serving, top the pasta with ½ cup of shredded Parmesan cheese.

Recipe and photo credit: Julia’s Album
*In Flyer April 17-23, 2022

Roasted Broccoli Salad with Lemons & Almonds

Ingredients

• 2 heads broccoli *

• 2 TSP olive oil

• ½ TSP sea salt

• ½ cup almonds

• ¼ cup dried cranberries, or raisins

• 1 TBS chopped fresh dill

• 4 very thin slices of lemon,

• The lemony dressing

• ¼ cup lemon juice

• 2 TBS olive oil

• 1 TBS honey, or maple syrup

• 1 TSP Dijon mustard

• 1 TSP balsamic vinegar

• 2 cloves garlic, minced

Instructions

Preheat your oven to broil. Place oven rack on the second to top shelf. Line a baking sheet with parchment paper.

Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of broccoli in a large bowl and the rest on the baking sheet. Drizzle the broccoli on the baking sheet with olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15minutes. Remove them from the oven and put them in the bowl with the raw broccoli.

Put the almonds in a small baking dish and roast them in the oven along with the broccoli for about 8 minutes. Remove them from the oven and roughly chop them. Add the almonds, cranberries, dill and lemon slices to the bowl with the broccoli.

In a small bowl, whisk the dressing ingredients. Pour it over the broccoli and toss to coat.

Serve immediately.

Recipe and photo recipe: The Endless Meal
*In Flyer April 17-23, 2022

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Orange Glazed Ham

Ingredients

1 cooked bone-in ham (6 to 8 lbs.) *
1 Tbsp. French’s ground mustard*
1 tsp. ground allspice
3/4 cup orange marmalade

Directions

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham.
Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

Recipe and photo credit: Taste of Home
*In Flyer April 10-16, 2022

Brussel Sprouts Salad

Ingredients

4 cups shaved Brussels sprouts*
1/4 cup olive oil plus extra for drizzling
1/4 cup fresh lemon juice
1/2 cup pine nuts or walnuts toasted
1/3 cup dried cranberries
1/3 cup grated pecorino cheese, optional
1/3 cup chopped chives
Sea salt and freshly ground black pepper

Instructions

Thinly slice the Brussels sprouts. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

Recipe and photo recipe: Love and Lemons
*In Flyer April 10-16, 2022

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Ham and Broccoli Quiche

Ingredients

1 frozen 9-inch deep-dish pie crust, thawed
1 1/2 cups cubed, cooked ham*
1 1/2 cups grated cheddar cheese*
1 cup broccoli cut into small pieces*
4 eggs
1 cup whole milk or heavy cream
1/2 cup chopped green onions
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Instructions

Preheat oven to 375 degrees. Layer ham, cheese and broccoli and green onions, in the pie crust.
In a medium bowl, whisk together eggs, milk, salt, dry mustard, and pepper. Pour egg mixture over the broccoli. Gently use your fingers to press the broccoli and other filling ingredients into an even layer in the dish.
Bake for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the quiche to rest for at least 20-30 minutes before slicing and serving.

Recipe and photo credit: The Seasoned Mom
*In Flyer April 3-9, 2022

Oreo Cookie Cheesecake

For the Oreo Crust:

24 Oreo cookies*
1/4 cup unsalted butter, melted

For the New York-Style Oreo Cheesecake:

8 oz full-fat cream cheese, very soft
1 cup full-fat sour cream*
1 and 1/4 cups granulated sugar
3 large eggs plus 2 large egg yolks, at room temperature
1/2 cup heavy cream
16 Oreo cookies, roughly chopped, divided*

Instructions

Preheat oven to 325 degrees (F). Wrap a 9" spring form pan in multiple layers of heavy-duty tin foil. Lightly grease the pan and set aside until needed.
Place the Oreo cookies in the body of a small food processor and pulse until the cookies are fine crumbs. Pour the crumbs into a large mixing bowl and stir in the melted butter; mix well to combine. Scrape the mixture into the prepared pan and firmly press the crust down the center of the pan and slightly up the sides. Bake in preheated oven for 12 minutes. Remove from oven and set on a cooling rack until needed.
In the body of a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, beat the softened cream cheese and sour cream until completely smooth, scraping down the sides and bottom of bowl as needed.
Add in the sugar and beat smooth. Add in the eggs and yolks, one at a time, beating well after each addition.
Pour in the cream and beat just until it's evenly incorporated in the batter. Turn the mixer off and, use a spatula, fold 3/4 of the chopped Oreo cookies into the batter.
Pour filling into prepared crust and spread evenly. Sprinkle the top with remaining Oreo cookies.
Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water.
CAREFULLY place the pan in the oven and bake cheesecake for 1 hour and 20 minutes. If the top begins to get too brown, place a piece of tinfoil on top of the pan.
Once the baking time is up, turn the oven off but allow the cheesecake sit, undisturbed, inside the oven with the door shut, for another 30 minutes.
Remove the cheesecake from the oven and place it on a cooling rack. Gently run a knife around the edge of the cake. Cool to room temperature, then cover the pan with aluminum foil and refrigerate for at least 6 hours before slicing.
When ready to serve, top with a dollop of whipped cream and extra Oreo cookies. And enjoy!

Recipe and photo credit: Baker by Nature
*In Flyer April 3-9, 2022

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Cheesy Spinach Chicken Casserole

Ingredients

2 large boneless skinless chicken breasts cut horizontally*
8 oz. Philadelphia cream cheese softened*
2 cup Spinach, rinsed
2 tbsp. Flippo Bario olive oil, divided*
4 oz. Armstrong mozzarella cheese, shredded*
5 cloves garlic, minced
1/2 tsp. red pepper flakes, optional
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning, optional

Directions

To prepare the spinach chicken casserole: Add olive oil, garlic Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 tsp of salt and 1/2 tsp black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 15 minutes on the counter while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.
Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked to an internal temperature of 165˚F (75°C). Serve the spinach chicken casserole warm with a side of cauliflower rice, or baked veggies. Enjoy!

Recipe and photo credit: Eat Well 101
*In Flyer March 26 – April 2, 2022

Cheddar-Veggie Appetizer Torte

Ingredients

1-1/3 cups finely crushed multigrain crackers
1/4 cup Lactantia butter, melted*
2 cups Armstrong shredded sharp cheddar cheese*
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tbsp. olive oil
8 oz. Philadelphia garlic and herb cream cheese*
4 large eggs, lightly beaten
2 tbsp. crumbled Olymel cooked bacon*
2 tbsp. grated Parmesan cheese

Directions

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, sauté the zucchini, mushrooms, onion, and red pepper in oil until tender. Spoon over cheese.
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
Place pan on a baking sheet Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

Recipe and photo credit: Taste of Home
*In Flyer March 26 – April 2, 2022

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Korean Sweet & Spicy Pork Spareribs

Ingredients

4 pounds pork spareribs*
1/3 cup soy sauce
3 tbsp. mirin - substitute dry white wine
2 tbsp. rice wine vinegar
1/2 cup sugar
2 tbsp. honey
5 tbsp. gochujang Korean chili pepper paste
1 sweet onion, minced
7 cloves garlic minced
1 inch knob peeled fresh ginger minced
2 tsp. sesame oil
6 green onions, thinly sliced

Directions

In a large pot, bring water to a boil. Add ribs and simmer for about 30 minutes.
Remove ribs from pot and place into a shallow glass or ceramic dish.
Mix all seasonings together to make marinade.
Pour mixture over meat, coating thoroughly.
Turn meat over and cover and marinate for at least 2 hours. You can also marinate overnight.
Cook meat on grill or in oven (meat-side up) for 25 to 30 minutes, turning several times and basting with marinade.
The meat should be tender garnish with scallions. Serve with rice and edamame salad.

Recipe and photo credit: The Spruce Eats
*In flyer March 20-26, 2022

Edamame Crunch Salad

Salad

1/2 cup dry quinoa, rinsed
1 tbsp. olive oil
1 lb. frozen shelled edamame (2 1/2 cups) *
2 cups shredded red cabbage
2 cups chopped baby spinach
1 cup shredded carrots
1 cup roasted peanuts
1 sliced jalapeño (optional)

Dressing

1/3 cup peanut butter*
3 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. maple syrup
5 cloves garlic, minced
1 tsp. grated ginger
1/2 tsp. cayenne pepper (optional)
2 tbsp. water

Directions

Pour dry quinoa and 1 cup of water into a pot with a lid, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Turn off the heat and leave the quinoa coved in the pot until you are ready to assemble the salad.
In the meantime, add grapeseed oil to a 12-inch skillet over medium-high heat. Once the oil is shiny, pour in the frozen edamame. Cook, stirring occasionally, for 7 minutes, or until the edamame is warmed through. Turn off the heat.
Whisk together peanut butter, rice vinegar, soy sauce, maple syrup, garlic, ginger, and cayenne pepper (if using). Gradually stir in water as needed.
Toss cooked quinoa, cooked edamame, cabbage, spinach, carrots, peanuts, and jalapeño (if using) in a large mixing bowl until mixed.
Pour the dressing over the salad and toss again until the mixture is evenly coated.
Transfer to a serving garnish with roasted peanuts, basil, cilantro, green onions, and lime wedges if desired.

Recipe and photo credit: Grateful Grazer
*In flyer March 20-26, 2022

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No Bake Peanut Butter Marshmallow Squares

Ingredients

1 300g Chipits butterscotch chips*
1 cup Adams peanut butter*
1/2 cup butter
1 250g Kraft rainbow miniature marshmallows*
1 tsp. vanilla

Instructions

Put bag of marshmallows in the freezer and line an 8×8 pan with parchment paper.
Melt butterscotch chips, peanut butter, and butter, peanut butter over low heat, stirring until smooth. Remove from heat and let cool to ensure the marshmallows don't melt in next step.
Quickly fold in vanilla and marshmallows.
Spread mixture into 8” × 8” or 9” × 9” pan and gently spread with a spatula or spoon.
Refrigerate until firm. Approximately 1 hour.
Remove from pan and slice into squares. Store squares in refrigerator or freezer.

Recipe and photo credit: Basics with Bails
*In Flyer March 13-19, 2022

Berry Granola Yogurt Bark

Ingredients

3 cups mixed berries, fresh or frozen
2 cups Liberte plain yogurt*
2-3 tbsp. Elias honey*
1/2 cup Quaker granola*

Instructions

Line a baking sheet with parchment paper. You can use a 9×9 baking dish, 9×13 baking dish or a 13×18 baking sheet, depending on how thick you want your bark.
In a blender, add in 2 cups of the berries, the yogurt and honey and blend until smooth.
Pour the yogurt onto the baking sheet and spread with a knife or spatula until you have a smooth layer.
Sprinkle on the remaining chopped berries and granola. Place the baking sheet in the freezer for at least 4 hours.
Take the baking sheet out of the fridge and break the yogurt bark into chunks with your hands.
Serve and enjoy.

You can easily have your toddlers and kids help makes this yogurt bark!

Toddlers can help measure and pour the fruit, yogurt and honey into the blender.
They can help put the lid on the blender and push start. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp.
Once blended, toddlers can help pour the yogurt mixture onto the baking sheet and spread out with a spoon or spatula. Their favorite part might be to help sprinkle the granola and chopped berries on top.
With help, they can place the yogurt bark into the freezer.

You can pretty much let older kids make this recipe by themselves.
They can pick out and measure all the ingredients. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp.
Kids can pour the yogurt bark onto a baking sheet, spread out with a knife or spatula, sprinkle the granola and chop berries on top and place the finished yogurt bark into the freezer.

Recipe and photo credit: Baby Foode
*In Flyer March 13-19, 2022

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Teriyaki Beef Bowls with Spicy Maki Sauce

Ingredients

For the bowls:
2-4 cups Lundberg rice, cooked*
1 lb. sirloin Roast sliced into strips*
1 red bell pepper, thinly sliced
1 medium sweet onion, cut into 1/2” slices*
3-4 mini cucumbers, thickly sliced*
1/2 cup Roma tomatoes, cubed*

For the steak marinade:
1 tbsp. China Lily soy sauce*
1/2 tsp. pepper

For the teriyaki sauce:
1/3 cup China Lily soy sauce*
1/4 cup water
3 tbsp. maple syrup
4 cloves of garlic, minced
3 tsp. ginger, grated
1 tbsp. corn starch
1/2 tsp. lemon juice

For the maki sauce:
4 tbsp. Kraft mayo*
4 tsp. Sriracha
1/2 tsp. sesame oil

Instructions

Place the beef in a bowl with the soy sauce and pepper and allow to marinate while you chop the veggies.

Place the ingredients for the teriyaki sauce in a bowl and quickly stir so the corn starch doesn't get stuck on the bottom, set aside.

Mix the ingredients of the spicy maki sauce in a bowl and set aside.

Heat a large skillet with 1/2 tbsp. oil over medium-high heat and cook the steak on all sides until cooked through, about 4 minutes, set aside.

Heat a separate skillet with 1/2 tbsp oil over medium heat and cook the red peppers and onions until soft, then throw in the tomatoes to lightly cook for the last 2-3 minutes of cooking. Add the veggies to the pan with the steak. Heat pan over low heat and stir in teriyaki. Constantly stir the teriyaki until thickened.

To build the bowls, start with the rice and add the steak and veggies, then add the cucumbers and top with maki sauce and extra soy sauce if needed.

Recipe and photo credit: Morgan Elizabeth Health
*In Flyer March 6-12, 2022

Watermelon Lemonade

Ingredients

4 cups cubed ripe seedless watermelon*
3/4 cup fresh squeezed lemon juice
1/4 cup granulated sugar
2 cups ice
Fresh mint, for garnish (optional)

Instructions

Chop the watermelon. Place it in a blender and blend until liquid. Strain the liquid with a fine mesh sieve back into the blender.

Juice the lemons. Add the lemon juice, sugar and ice and blend again until smooth. Pour into a pitcher. Serve garnished with watermelon and lemon slices, and a few additional ice cubes.

Recipe and photo credit: A Couple Cooks
*In Flyer March 6-12, 2022

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Stone Soup Recipe

Ingredients

1/3 cup oil
4 cloves garlic, chopped
2 onions, chopped
1 celeriac or 4 stalks celery, chopped
4 carrots, chopped
2 large potatoes, chopped*
1 cup dried red lentils
1 bunch parsley, chopped
1 small jar "Better than Bouillon" (about 150 ml)
Juice of 1 lemon (optional)
1 stone, rinsed
salt and pepper, to taste

Serve with Fresh Baked Crusty Buns*

Directions

Heat oil in an 8-qt soup pot and sauté onion and garlic until soft and translucent. Add stone.
Add carrots, celery, potatoes and cook until just softened, about 10 minutes
Add lentils and bouillon. Fill the remainder of pot with hot water (about 7 L) and bring to boil.
Once boiling, reduce heat and simmer for at least 20 minutes. Add bouillon.
Before serving, stir in parsley, lemon and adjust salt and pepper to taste.

Instant Pot Alternative (8qt):

Using 'sauté' function, heat oil and fry onion and garlic until translucent.
Add remaining ingredients (except parsley and lemon) and fill with water to the "fill" line (8qt)
Set on high for 20 minutes. Allow natural release.
Stir in parsley and lemon juice. Adjust seasonings as necessary.
*Do not put stone in Instant Pot during cooking.

Recipe credit: Shuswap Food
*In Flyer February 27-March 5, 2022.

Lemon Pound Cake

Ingredients

1 box Betty Crocker Super Moist yellow cake mix*
1 package (3 oz.) Kraft cream cheese, softened*
1 cup water or milk
1 tbsp. lemon zest*
3 eggs

Glaze

1 3/4 cups icing sugar
1/4 cup Fresh lemon Juice*
Zest of one lemon*
Pinch of salt

Directions

Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray and dust with flour.
In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
Mix all glaze ingredients together and drizzle over cooled cake, enjoy!

Recipe & Photo credits: Betty Crocker
*In Flyer February 27-March 5, 2022.

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Gourmet Mac & Cheese

Ingredients

454g Emma elbow macaroni, cooked *
1 Tbsp. Extra virgin olive oil
6 Tbsp. unsalted butter
1/3 cup all-purpose flour*
3 cups Dairyland whole milk*
1 cup heavy whipping cream
4 cups Saputo sharp cheddar cheese shredded*
2 cups Gruyere cheese shredded
salt and pepper to taste
1 1/2 cups panko crumbs
4 Tbsp. butter melted
1/2 cup Kraft Parmesan cheese*
1/2 tsp. smoked paprika

Optional add ins

Left over Beef outside Round Roast*
Crispy Bacon
Ocean Jewel Shrimp*
Diced bell peppers*
Broccoli

Instructions

Preheat oven to 350F. Lightly grease a large baking dish. Combine shredded cheeses in a large bowl.
Cook the pasta al dente and move from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir. Set aside to cool and prepare cheese sauce.
Melt butter in a deep saucepan.
Whisk in flour over medium heat and continue whisking until bubbly and golden.
Gradually whisk in the milk and cream until smooth. Whisk in salt and pepper.
Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until smooth. Sauce should be thick.
Stir in the cooled pasta until combined.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Recipe and photo credit: Mom on Time Out
*In Flyer February 13-19, 2022

Herb Tomato Zucchini Salad

Ingredients

1 pint cherry tomatoes or diced Roma’s*
1 large zucchini or 2 small*
1/3 cup red onion chopped – Soak in 2 Tbsp. lemon juice
1/2 cup chopped fresh herbs combined chives, basil, parsley
4 Tbsp. olive oil
2 tsp. sumac – If unavailable add in finely minced lemon zest
pinch of smoked paprika
4 garlic cloves crushed
sea salt and crushed pepper to taste
1 Tbsp. extra Lemon juice
lemon slices to garnish

Instructions

Slice the red onion and soak in 2 Tbsp. lemon juice. Set aside.
Chop the herbs and toss together in a bowl.
Combine the olive oil, sumac, paprika, garlic, salt, pepper, and lemon to juice together in a bowl. Whisk together. Sliced tomatoes in half. Slice zucchini into half moons, if you have a spiralizer, you can spiralize! If raw zucchini isn’t your jam, try BBQing and cooling ahead of time. Pour dressing over the tomatoes and zucchini.
Add in your soaked shallot slices (discard the lemon juice), herbs, and toss again.
Garnish with extra lemon slices and salt/pepper to taste.

Recipe and photo credit: Cotter Crunch
*In Flyer February 13-19, 2022

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Garlic Ginger Baked Wings

Sauce

1/2 cup honey
1/3 cup soy sauce
4 garlic cloves, minced
1 tablespoon ginger, finely diced
1/4 cup water

Chicken

24-26 chicken wings*
1 tbsp. avocado oil
salt and pepper, to taste

Instructions

Preheat oven to 425 ºF
Use a paper towel to remove moisture from the chicken wings.
Toss the wings with the oil, salt, and pepper.
Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet. Bake for 40-45 minutes until crispy.
While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
Remove the sauce from the heat and let it cool.
Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.

Recipe and photo credit: Down Shiftology
*In Flyer February 6-12, 2022

Mini beef burgers

Ingredients

olive oil
6 Saltine crackers – or whatever crackers on hand.
1 medium red onion
3 tbsp. Parmesan cheese
4 sprigs of fresh flat-leaf parsley
1 large Aberdeen Poultry egg*
1 lb. lean ground beef*
8 mini burger buns or dinner rolls

Toppings

4 slices bacon
1 head lettuce
2 on the vine tomatoes
1 red onion
1 ripe avocado
1/2 cup Armstrong cheddar cheese*
Favorite condiments

Instructions

Preheat the oven to 425ºF. Lightly grease a baking tray with oil and set aside.
Pop the crackers into a sandwich bag, press out the air and crush the crackers with a rolling pin until they become fine crumbs, then pour into a mixing bowl.
Using a box grater, coarsely grate the onion and Parmesan, then add them both to the bowl. Finely chop and add the parsley leaves.
In a bowl, beat the egg with a fork, then add it to the main mixture. Add in beef and season with black pepper. With clean hands, mix everything together.
Divide the mixture in half, divide each half into 4 equal-sized pieces then, with wet hands, pat and roll each piece into a burger, roughly 2cm thick.
Place the burgers onto the oiled tray, pat with a little oil, cover, and chill in the fridge for about 30 minutes.
Meanwhile prep toppings. If you’re using bacon, cook for 5 to 6 minutes, turning halfway, until crispy, and drain on kitchen paper. Discard the outer leaves of the lettuce, then pick, wash, and dry the inner leaves. Slice the tomatoes and finely slice the onion. Cut around the avocado lengthways and twist to pull the halves apart. Remove the stone then cut into slices. Slice or grate cheese.
Place the tray of burgers in the oven for 15 minutes, or until cooked through.
Cut the burger buns in half, pop them on a baking tray and warm in the oven for 3 minutes. Add your toppings and enjoy!

Recipe and photo credit: Jamie Oliver
*In Flyer February 6-12, 2022

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Smothered Chicken in Onion Gravy

Ingredients

2 Tbsp. Robin Hood all-purpose flour*
2 tsp. onion powder
1 tsp. ­­smoked paprika
1/4 tsp. cayenne pepper, or to taste
1/2 tsp. salt, to taste
1/2 tsp. freshly ground black pepper
1 Tbsp. Spectrum olive oil*
8 (3 pounds) bone-in skinless chicken thighs*
2 large onions, chopped*
5 garlic cloves, minced
3/4 cup chicken stock
2 sprigs fresh thyme
1 bay leaf
2 green onions, thinly sliced, for garnish

Instructions

Preheat the oven to 350°F.

In a large shallow dish, combine the flour, onion powder, paprika, and cayenne pepper. Season with 1/4 tsp salt and 1/4 tsp pepper and stir to combine.

In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.

Pat the chicken thighs dry using a paper towel. Place chicken in the flour-spice mixture to coat on both sides. Shake off the excess flour (set the flour aside, you’ll need it to make the gravy).
Add the coated thighs to the pan without crowding and sear in two batches until golden brown, 2 minutes per side. Set chicken aside on a plate.

Add the onions to the skillet and decrease the heat to medium. Season with the remaining 1/4 tsp salt and 1/4 tsp pepper.

Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add garlic and cook until fragrant.

Add the remaining flour-spice mixture into the onions and stir to coat and combine. Add the chicken stock to the onion flour mixture. Stir to combine. Increase the heat to medium-high. Bring the mixture to a boil. Decrease the heat to low and simmer.

Add to the skillet the reserved chicken thighs with any accumulated juices, thyme sprigs, and the bay leaf. Nestle the thighs into the onions and turn to coat all sides in the gravy. Transfer the skillet to the oven, uncovered, and cook for 30 minutes. If the gravy seems too thick, remove the chicken thighs to a serving plate and add chicken stock a little at a time.

Taste and adjust for seasoning with salt and pepper. Serve immediately.

Recipe and photo credit: Simply Recipes
*In Flyer Jan 30 – Feb 5, 2022

Spring Pea and Asparagus Pasta

Ingredients

1 lb. Prairie Harvest pasta*
4 Tbsp. Spectrum olive oil*
6 shallots thinly sliced
1 lb. asparagus, cut in 1/2-inch slices*
2 garlic cloves, minced
2 cups Green Giant frozen peas*
2/3 cup grated Parmesan
2 Tbsp. unsalted butter
2 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
1 cup roughly chopped mixed herbs, Italian parsley, green onions
3/4 cup toasted pine nuts
Sea salt, to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes

Instructions

First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.

While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown.

Add the asparagus and garlic, season with salt, and cook until the asparagus is tender and bright green. Stir in the peas and cook until the peas are bright green.

Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta. Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. Stir in the lemon zest, lemon juice, herbs, and pine nuts. Taste and adjust seasonings. Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive.

Recipe and photo credit: Cookie and Kate
*In Flyer Jan 30 – Feb 5, 2022

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Shrimp Fried Rice

Ingredients

2 tbsp. Golden Dragon soy sauce*
2 tsp. Golden Dragon sesame oil*
2 tsp. granulated sugar
4 cloves garlic, minced
1 1”-piece ginger, peeled and minced
3 tbsp. vegetable oil, divided
2 carrots, peeled and finely chopped
1 bell pepper, finely chopped*
1 lb. shrimp, peeled and deveined*
2 large eggs, whisked
3 cups cooked white rice, Uncle Tom’s*
1 can Taipan water chestnuts*
1 cup frozen peas, defrosted and drained
sriracha, for serving
4 tbsp. Sliced green onions

Directions

In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until opaque, stirring occasionally. Remove shrimp and vegetables from skillet and wipe out pan.

Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture. Stir to combine everything in the skillet, then press rice into an even layer and let cook undisturbed for about 4 to 5 minutes.

Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.

Serve topped with green onions and Sriracha.

Recipe and photo credit: Delish
*In Flyer Jan 23-29, 2022

Veggie-Packed Chow Mein

Ingredients

2 tablespoons cooking oil, divided
1 package Farkay chow mien noodles*
1/2 cup onion sliced
1/2 cup bell pepper*
1/2 cup broccoli floret*
1/2 cup carrot, julienned
1 tablespoon garlic, minced
salt, to taste
pepper, to taste
1/2 cup cabbage, chopped
1/2 cup shiitake mushroom, thinly sliced
1/2 cup snow pea
1/2 cup Dragon King baby corn*
2 tbsp. water
2 tsp. cornstarch
2 1/2 tbsp. Golden Dragon soy sauce*
1 1/2 tbsp. Golden Dragon hoisin sauce*
1 1/2 tbsp. rice wine
2 tsp. sugar
1 tsp. white pepper
1/2 cup bean sprouts*
scallion, sliced, for garnish

Preparation

In a deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, till crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.

In the same pan heat the remaining tablespoon of cooking oil over medium-high heat and add the onion, bell pepper, broccoli, and carrot. Stir and cook for 2 minutes, then add the garlic and season with salt and pepper. Stir and continue to cook for 2 minutes, or until the onions are translucent.

Add the cabbage, shiitake mushrooms, snow peas, and corn.

In a small bowl, combine the water and cornstarch. Mix with a fork to dissolve the cornstarch, then add the soy sauce, hoisin sauce, rice wine, sugar, and white pepper. Mix well.

Pour the sauce over the vegetables. Mix well and cook for 3-5 minutes, or until the vegetables have softened.

Add the crispy noodles to the wok, mix well and add bean sprouts. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.

Enjoy!

Recipe and photo credit: Tasty
*In Flyer Jan 23-29, 2022

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Easy Roast Beef Roll Up Tortilla

Cream Cheese Spread

8 oz. Philadelphia whipped cream cheese
4 green onions, diced
2 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 tsp. garlic salt

Tortilla Rollup Ingredients

5 large Dempster’s tortilla wraps*
1 1/2-pound roast beef, sliced delicatessen style*
2 cups baby spinach
1 1/2 cups Armstrong shredded cheddar cheese*

Instructions

In a small bowl, combine the whipped cream cheese, diced green onions, Italian seasoning, black pepper, and garlic salt. Set aside.

Evenly distribute the cream cheese spread on each tortilla. Place 2-3 pieces of roast beef evenly on each tortilla. Evenly spread baby spinach on each tortilla. Sprinkle even amounts of shredded cheddar cheese on each tortilla. Roll each tortilla up tightly. Slice and serve the tortillas.

To make the tortilla wraps ahead of time, wrap the tortillas in plastic before slicing. Store in the fridge overnight, slice and serve.

Recipe and photo credit: Everyday Eileen
*In Flyer January 16-22, 2022

One-Pan Chicken Drumsticks with Rice and Beans

Ingredients

8 chicken drumsticks*
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic minced
1 tsp. ground cinnamon or cumin
1 tsp. ground turmeric, curry powder, or ground coriander
1/2 cup white rice (any type except for sticky rice)
1 (15-oz.) can chickpeas, white beans, black beans, drained, rinsed
1/2 cup dried fruit, such as currants, raisins,
1/2 tsp. crushed red pepper flakes
1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil

Instructions

Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
Add onion, garlic, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender, and chicken is cooked through, 20–25 minutes.

Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

Recipe and photo credit: Epicurious
*In Flyer January 16-22, 2022

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Melt In Your Mouth Italian Meatballs

Ingredients

1/2 cup Italian breadcrumbs
2/3 cup milk or beef broth
1 lb ground beef* or your choice of meat
1/4 medium onion finely diced or grated
4 cloves garlic minced
1 large egg beaten
1 tsp. salt or to taste
1/2 tsp. black pepper
1/4 cup parmesan cheese preferably Parmigiano-Reggiano*
1 tbsp. fresh parsley or 1 tsp dried parsley

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.

In a large mixing bowl, add Italian breadcrumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.

Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.

Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.

Bake for about 15-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite Primo Pasta* and Newman’s Own Pasta Sauce*

Recipe and photo credit: Cookerru
*In Flyer Jan 9-15, 2021

Roasted Cauliflower Kale Salad

Ingredients

For Cauliflower

1 head cauliflower*, leaves removed; bottom stem trimmed
1 tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes

For Salad

1 large bunch kale*, stems removed and leaves roughly chopped
2 scallions, thinly sliced
1/2 cup chopped roasted tomatoes
1/2 cup chopped pitted Kalamata olives
1 tbsp. chopped parsley
1/4 cup crumbled feta

For Vinaigrette
2 tbsp. balsamic vinegar
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper

Instructions

Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 3/4-inch slices. On a sheet pan, toss the cauliflower 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes.

Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned.

In a large bowl, combine the cauliflower, kale, scallions, tomatoes, olives, parsley, and feta.

For the vinaigrette, whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl. Drizzle over the salad.

Recipe and photo credit: Lasting Ingredient
*In Flyer Jan 9-15, 2021

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Avocado Turkey Salad

Ingredients

1/4 cup canola oil
2 tbsp. sour cream
1 tbsp. heavy whipping cream
1/4 tsp. salt
1/8 to 1/4 tsp. minced garlic
3 cups torn mixed salad greens
2 cups cubed cooked turkey breast
1 medium ripe avocado, peeled and chopped*
1 cup grape tomatoes, halved
Coarsely ground pepper

Directions

In a large bowl, whisk the first 5 ingredients until smooth. Add the greens, turkey, avocado and tomatoes; toss to coat. Top with coarse ground pepper. Serve immediately.

Recipe and photo credit: Taste of Home
*In Flyer Jan 2-8, 2022

Turkey Taco Pizza

Ingredients

1 lb. ground turkey, or chopped up leftover turkey
1/2 cup onion, chopped
Homemade Taco Mix, see below
12- inch pizza crust
3 oz refried beans
1/2 cup chopped cherry tomatoes
2 cups aged Faith Farms cheddar cheese, shredded*
4 green onions, sliced
arugula, optional

Homemade Taco Mix

1-1/2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. cinnamon

Directions

Combine all ingredients of Homemade Taco Mix and store in air-tight container for up to 6 weeks.

Preheat oven to 400ºF. In a large pan sauté turkey, onions until cooked. And Homemade Taco Mix and 1/2 cup water. Simmer 2-3 until most of the water is absorbed.

To a store-bought or homemade pizza crust, spread a base of refried beans. Top with turkey mixture, tomatoes, cheese, green onions. Bake for 12-15 minutes until brown and heated through.

Remove from oven and toss on a handful of fresh arugula (if using).

Recipe and photo credit: Eat In Eat Out
*In Flyer Jan 2-8, 2022

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Christmas Cut-out Cookies!

Ingredients

1 cup Dairyland butter, * softened
1 cup granulated sugar
1 1/2 tsp. vanilla extract
1 large egg*
3 cups Robinhood all-purpose flour*
3/4 tsp. baking powder
3/4 tsp. salt

Icing

1 1/2 cups icing sugar
1/4 tsp. vanilla extract
1 tsp. light corn syrup
2-2.5 tbsp. room temp water
Pinch of salt
Food Colouring

Instructions

Preheat Oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy, add egg and vanilla, beat until completely combined.
Add flour, baking powder, and salt. Start mixing slowly, then beat until the flour is incorporated - it will be clumpy.
Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs. Roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick. Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn't fit in the oven in the fridge).
Bake for 10 minutes, swapping trays halfway until the surface is pale golden and the edges are just beginning to turn light golden. Allow cookies to cool completely on trays (they will finish cooking on the trays).

For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 Tablespoons of water together in a medium bowl. It will be very thick. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and ready to use. If it’s too thick (sometimes it is), whisk in 1/2 extra Tablespoon of water. If desired, add gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.

Recipe and photo credit: Recipe Tin Eats
*In Flyer December 19-25, 2021

Cranberry Orange Biscotti

Ingredients

4 Tbsp. cold unsalted butter (cut into 4 pieces)
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
Zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup Robinhood All-purpose flour*
1 tsp. baking powder
1/2 tsp. salt
1 cup dried cranberries
Turbinado sugar (coarse sugar, optional)

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs, vanilla extract, and orange zest. Mix until well combined.
In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Mix in the dried cranberries.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
If desired, sprinkle the logs with turbinado sugar.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks

Recipe and photo credit: Kristine’s Kitchen Blog
*In Flyer December 19-25, 2021

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Tender and Juicy Pork Loin Roast

Ingredients

3 lbs. pork loin *
1 Tbsp. olive oil

Spice Rub

1 tsp. sweet paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
salt and fresh ground pepper, to taste

Honey Garlic Glaze

6 cloves garlic, minced
1/4 cup honey
3 Tbsp. low-sodium gluten free soy sauce
1 Tbsp. Dijon mustard
1 Tbsp. olive oil

Vegetables

1 Tbsp. olive oil
1 lb. brussels sprouts, cut in half*
1 lb. Yams, peeled, seeds cleaned out, and cut into 1-inch cubes*

Directions

Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum and set aside. Pat dry pork loin with paper towels. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Lightly spray pork loin with cooking spray. Take the spice mix and rub it all over the pork loin.

Heat olive oil over medium heat and sear the pork loin until browned on all sides; 6 minutes per side. Transfer pork loin to a baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin. Roast for 30 minutes.

In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.

Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables halfway through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.

Recipe and photo credit: Diethood
*In flyer December 12-18, 2021

Avocado Cucumber Shrimp Appetizers

Ingredients

1 lb. large shrimp, peeled and deveined*
4 garlic cloves, finely minced
1 Tbsp. cilantro, finely chopped, plus more to garnish
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp black pepper
2 Tbsp. olive divided

For the Avocado Spread

1 avocado
1/4 tsp. salt
1 Tbsp. lime juice
1 English Cucumber, sliced

Instructions

How to Make Cajun Shrimp:

Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, cilantro, paprika, cayenne pepper, salt, black pepper and 1 Tbsp. olive oil. Stir well to combine.

Heat a large heavy pan over medium/high heat with 1 Tbsp. olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

How to Make Avocado Spread & Assemble:

In a small bowl, mash together 1 avocado, salt, and lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.

Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.

Recipe and photo credit: Natasha’s Kitchen
*In flyer December 12-18, 2021

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One Pan Chicken & Rice

5 chicken thighs, skin-on and bone-in*
2 Tbsp. olive oil

Marinade
2 lemons, juiced and zested (about 1/4 cup of juice)
2 Tsp. Dijon Mustard
5 garlic cloves, minced
1 Tsp. dried oregano
1 Tsp. dried thyme
1/2 Tsp. salt
1/4 Tsp. black pepper
1 Tbsp. olive oil

Rice
1 yellow onion, diced
2 cups baby spinach, lightly packed and roughly chopped
2 garlic cloves, minced
1 Tsp. dried oregano
1 cup long grain white rice*
2 cups chicken stock
1/2 Tsp. salt
1/4 Tsp. black pepper
Chopped parsley, for garnish
Lemon zest or slices, for garnish

Instructions

Add all the marinade ingredients to a bowl and stir together. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.

Preheat your oven to 350 degrees. In a large skillet, heat 2 Tbs. olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown. Reserve the leftover marinade.

Flip the chicken and cook for 5 minutes, remove from skillet, and set aside. Use your tongs to remove any browned bits, and remove some fat from the pan, use little grease to cook the onions.

Add the diced onions and stir until they become translucent. Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.

Add the rice to the skillet and stir well to coat the rice with the oil.

Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.

Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 45 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked, and rice is tender, about 10 minutes more.

Let the chicken and rice rest for 5 to 10 minutes. Top with chopped parsley and grilled lemon slices or fresh lemon zest.

Recipe and photo credit: Down Shiftology
*In flyer Dec 5-11, 2021

Orange Bundt Cake

Ingredients

2 1/2 cups All purpose flour
1 Tsp. salt
1/2 Tsp. baking soda
1/2 Tsp. baking powder
1 3/4 cups granulated sugar
1 cup unsalted butter
2 Tbsp. grated orange zest
1 Tsp. grated lemon zest
1/4 cup freshly squeezed orange juice*
1 Tsp. freshly squeezed lemon juice
1 Tsp. pure vanilla extract
6 large eggs
1 cup whole fat plain Greek yogurt

Chocolate Glaze
4 ounces bittersweet chocolate (roughly 72% cocoa) finely chopped
4 ounces heavy cream
1/2 teaspoon pure orange extract
Optional Decoration: finely diced candied orange peel or finely grated orange zest

Instructions

Prepare the Bundt Cake: Preheat the oven to 325°F with a rack in the center position. Generously butter and flour a Bundt pan.

In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.

In a stand mixer bowl fitted with a paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Using your fingertips, rub the sugar and zests together until the mixture resembles wet sand and is very fragrant. Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice.

Over low speed, add the flour mixture in three additions, alternating with two additions of yogurt.

Transfer the batter to the greased Bundt pan, using a small offset spatula or knife to smooth the batter into an even layer.

Bake for 1 hour or until lightly golden. Cool cake in the pan on a wire rack for 15 minutes, allow the cake to cool completely before glazing. Place the cake with rack inside a sheet pan, this will catch any excess glaze. Set aside.

Make the Chocolate Glaze: Place the finely chopped chocolate in a medium bowl. Microwave the heavy cream in 20-second intervals in the microwave until it is very hot and lightly steaming. Pour the cream over the chocolate and allow the mixture to sit for a minute. Add the orange extract (if using) and gently whisk together until smooth and shiny.

Pour the chocolate glaze evenly over the cooled Bundt cake, allowing it to drip generously over the sides. Once glazed, gently tap the cake to remove any air bubbles or wrinkles in the glaze.

Recipe and photo credit: A Beautiful Plate
*In flyer Dec 5-11, 2021

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