Chuck Steak Dinner

Ingredients

1 to 1 1/2 pounds chuck steak (about 1-inch thick) *
· 1 (1-ounce) envelope onion soup mix
· 3 medium potatoes, peeled and quartered
· 3 carrots, halved lengthwise and cut into quarters*
· 2 ribs celery, cut into sticks
· 2 garlic cloves finely minced
· 2 Tbsp butter
· 1/2 tsp salt
· 1/2 tsp paprika

Instructions

1. Preheat the oven to 400 F.
2. Tear off a 2- to 3-foot piece of 18-inch-wide heavy-duty aluminum foil.
3. Place the steak in the center of the foil and sprinkle with onion soup mix.
4. Cover the meat with the potatoes, carrots, garlic, and celery. Dot with butter and sprinkle with salt and paprika.
5. Fold foil over and seal it well to hold in the juices.
6. Place the foil package in a large, shallow baking pan or roasting pan.
7. Bake the steak and vegetables in the preheated oven for 1 to 1 1/2 hours, or until the chuck steak is very tender. Enjoy with your favourite salad!

Recipe and photo credit: The Spruce Eats
*In Flyer August 21-27, 2022

Creamy Almond Plum Cake

Ingredients

16 small plums*
· 2 cups unbleached all-purpose flour
· 2 tsp baking powder
· 1 ½ tsp table salt
· 8 oz almond paste
· 12 Tbsp butter at room temperature
· 3 large eggs, at room temperature
· 1 Tbsp finely grated lemon zest
· 1 ⅓ cup granulated sugar + 3 Tbsp for sprinkling
· 1 tsp almond extract
· 3 Tbsp + ¼ cup Amaretto liquor, divided

Instructions

1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan. Cut out a piece of parchment paper so that it covers the bottom of the pan. Grease the top of the parchment paper. Shake about ½ cup of flour around inside the pan so that it’s coated with flour. Shake out the excess.
2. Cut the plums in half and remove their seeds. Clean the plums remove the seed, and then cut into half, pat dry to remove juice.
3. In a medium size bowl, add the flour, baking powder, and salt. Stir with a wire whisk to combine.
4. Add the almond paste to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 1 minute just to break up the almond paste. Add the butter and beat on medium high for 1 minute to combine with the almond paste.
5. Add the eggs one at a time, scrapping down the sides of the bowl after each addition and beating on medium-high for 20 seconds before adding the next egg.
6. Add the lemon zest and 1 ⅓ cups of the sugar and beat on medium-high for another 2-3 minutes, until the mixture looks light and fluffy. Add the almond extract and ¼ cup of the Amaretto and beat just long enough to combine.
7. Gently stir the flour mixture into the batter, mixing just long enough to incorporate. Scoop the batter into the prepared springform pan, smoothing the top.
8. Place the plums cut side down across the surface of the cake in one layer. Sprinkle 3 tablespoon granulated sugar over the top of the cake.
9. Bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out without any liquid batter clinging to it.
10. Remove the cake to a wire rack and let sit for 5 minutes. Run the blunt edge of a knife or flat metal spatula along the sides of the cake and then release and remove the side of the pan. Brush the top of the cake with 3 tablespoon Amaretto. Let cool completely before serving.
11. If desired, serve with sweetened whipped cream or a scoop of vanilla ice cream.

Recipe and photo: Of Batter and Dough
*In Flyer August 21-27, 2022

Grilled Corn Salad

Ingredients

For the Grilled Corn Salad:

• 5 ears fresh corn husked with silks removed*

• 1 1/2 tablespoons extra-virgin olive oil

• 2 teaspoons kosher salt3/4 teaspoon black pepper

• 1 pint halved cherry tomatoes

• 2 cups packed arugula

• 1 medium avocado peeled, pitted, and diced

• 1 small red bell pepper cored and finely chopped

• 5green onions finely chopped

• 1/4 cup chopped fresh cilantro

For the Dressing:

• 1/4 cup fresh lime juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey

• 1 teaspoon paprika

• 3/4 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon onion powder

Instructions

Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.

Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.

In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Recipe and photo credit: Well Plated
*In Flyer August 14 - 20, 2022

Grilled Thai Chicken

Ingredients

• 2 lb chicken thighs*

Marinade

• 1 large lemongrass stalk , white part only very finely chopped

• 7 cloves garlic , minced

• 2 tbsp lime juice

• 2 tsp finely chopped red chili

• 3 tbsp fish sauce

• 2 tbsp Chinese cooking wine

• 1 tsp sesame oil

• 3 tbsp brown sugar 2 tbsp honey

• 1/2 tbsp black pepper (adjust to taste)

To Serve

• Lime wedges

• Red chilli, finely sliced

• Cilantro

Instructions

1. Place Marinade ingredients in a large Ziplock bag. Massage to mix.

2. Add the chicken into the bag and massage to spread the marinade over all the chicken. Marinate for 5 hours, preferably overnight (up to 24 hours).

3. Remove chicken from the Marinade and discard the Marinade.

4. Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.

5. Cook the chicken until golden brown - around 3 minutes each side.

6. Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using. Serve with your favourite rice or vermicelli side dish.

Recipe and photo credit: recipetineats.com
*In Flyer August 14 - 20, 2022

Creamy Pasta with Sausage and Bacon

Ingredients

· 4 pork sausages*
· 1 ½ cup fusilli pasta
· 8 strips of bacon*
· 1 Tbsp sunflower oil
· 1 onion - peeled and finely chopped
· 2 garlic cloves finely chopped
· 1 ½ cup grated strong cheddar cheese
· ¾ cup double (heavy) cream
· ½ tsp black pepper
· 3 Tbsp freshly chopped parsley

Instructions

· Preheat the oven to 200C/400F
· Place the sausages on a baking sheet and place in the oven to cook for approx. 25 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
· Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water
· While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
· Once hot, place the bacon in the pan and cook for about 7 minutes, until browned and crispy. Remove from the pan and place on a chopping board.
· Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
· Add the onion and garlic to the pan and cook for 5 minutes, stirring often, until the onion has softened.
· By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
· Add the cheese, cream and pepper to the pan and stir together with the pasta until the cheese has melted.
· Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
· Stir everything together.
· If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
· Transfer the pasta to bowls and serve topped with fresh parsley.

Recipe and photo credit: Kitchen Sanctuary
*In Flyer August 7-13, 2022

Summer Peach Salad

Ingredients

4-6 cups organic spinach
· 2 large peaches, sliced*
· 1 avocado, diced
· 1/2 small red onion, very thinly sliced
· 1/2 cup goat cheese crumbles
· 1/2 cup sliced toasted almonds
· For the dressing:
· 3 Tbsp extra virgin olive oil
· 3 Tbsp balsamic vinegar
· 1 garlic clove, minced
· 1/2 tsp dijon mustard
· Optional:
· 2 tsp pure maple syrup
· Freshly ground salt and pepper, to taste

Instructions

· In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too.
· In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

Recipe and photo credit: Ambitious Kitchen
*In Flyer August 7-13, 2022

Peach and Blueberry Cobbler

Ingredients

3/4 cup butter cubed*
1 1/2 cups flour*
1 1/2 cups granulated sugar*
3 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1/2 tsp vanilla extract
3 cups fresh peach slices*
1 cup fresh blueberries*
2 tsp lemon juice
1/2 cup brown sugar

Instructions

Preheat the oven to 350 F.
Add the cubed butter to a 9 x 13 inch baking dish or pan.
Place the dish in the oven for a few minutes until the butter is melted.
Meanwhile, in a medium bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the milk and vanilla extract and stir until smooth.
Pour the batter evenly over the melted butter in the pan (do not stir!).
The melted butter will rise over the batter.
Toss the peach slices and blueberries with the lemon juice and spread them evenly over the batter (again, do not stir).
Sprinkle the brown sugar evenly over the top and and bake 40-50 minutes until the top is golden brown. Serve with your favourite ice cream.

Shrimp chow mein

Ingredients

1 pound shrimp, peeled and deveined *
2 tbsp vegetable oil
1 cup cabbage, thinly sliced
1/2 cup red cabbage, thinly sliced
1 cup celery, thinly sliced
1 carrot, thinly sliced
2 cloves garlic, minced
2 tbsp sweet soy sauce*
2 tbsp low sodium soy sauce*
4 tbsp oyster sauce
1 cup water
12 ounces chow mein noodles*
6 ounces bean sprouts
sesame seeds for garnish

Instructions

Heat a large pan or wok on high heat with the oil and cook the shrimp for one minute on each side then remove the shrimp from the pan and add in the cabbage, red cabbage, celery, and carrots.
Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.
Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
Add in the pasta, bean sprouts and shrimp and toss to coat.

Recipe and photo credit: Dinner Then Dessert
*In Flyer July 31-Aug 6, 2022

Cherry Clafoutis

Ingredients

2 cups fresh sweet cherries, pitted*
2 tbsp. blanched slivered almonds
3 large eggs
1/2 cup granulated sugar (can reduce to 1/4 cup)
1 tbsp. brown sugar
1/8 tsp. salt
1/2 cup all-purpose flour
1 cup whole milk or 2%*
3/4 tsp. almond extract
1 1/2 tsp. vanilla extract
Powdered sugar, for dusting

Directions

Preheat the oven to 350°F. Butter and lightly flour a 9 x 9-inch or 10 x 7-inch baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract.
Pour the batter into the baking dish over the cherries and slivered almonds.
Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
When cool, dust the clafoutis with powdered sugar. Enjoy with your favourite ice cream!

Recipe and photo credit: Simply Recipes
*In Flyer July 24-30, 2022

Easy Fall Off the Bone Oven-Baked Ribs

Ingredients

2 to 2 1/2 lbs. Pork back ribs*
Salt and black pepper

Sweet & Spicy BBQ Sauce

1 tbsp. olive oil
1/2 cup finely diced onion
3 tbsp. finely chopped garlic
1/2 tsp. ground cumin
1/2 cup ketchup*
1 tbsp. hot chili sauce
2 tbsp. light brown sugar
1 tbsp. apple cider vinegar
Salt and ground pepper, to taste

Directions

Heat oven to 275° Fahrenheit (135C). Season both sides of the ribs with a generous amount of salt and pepper. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. Cover the pan tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 1/2 to 3 1/2 hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions, garlic and cook until soft and translucent, 9 minutes. Stir in the cumin and cook for an additional 30 seconds. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.) Or Caramelize on the BBQ. Enjoy with your favourite sides dish!

Recipe and photo credit: Inspired Taste
*In Flyer July 24-30, 2022

Best Salmon Tacos

Ingredients

1 lb. center-cut salmon fillet*
1 Tbsp. olive oil
1 1/4 tsp. chipotle chili powder
2 tsp. garlic powder
1 tsp. lime zest
2 tsp. lime juice
3/4 tsp. kosher salt
Corn or flour tortillas
Crumbled feta cheese *

Slaw

1 ripe avocado*
1/2 cup Greek yogurt*
1 Tbsp. olive oil
1 tsp. kosher salt
2 tsp. lime zest
3 tsp lime juice
1/2 tsp. Sriracha or hot sauce
3 cups broccoli slaw mix or shredded cabbage
1/4 cup chopped fresh cilantro

Instructions

Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth. Stir in the salt, lime zest and juice, and hot sauce.
Stir in the slaw and cilantro. Taste and adjust hot sauce and salt Cover with plastic, pressing the plastic, and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
Transfer the dish to the oven and bake the salmon for 12 to 15 minutes. Remove it to a plate, cover it, and let it rest for several minutes.
Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

Recipe and photo credit: Well Plated
*In Flyer July 17-23, 2022

Crispy Salmon Bowls

Rice

1 cup rice, uncooked*
2 tbsp. unseasoned rice vinegar
1 tsp sugar
1/2 tsp salt

Salmon

2 lbs. salmon*
salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
1/4 cup sesame oil (divided)

Spicy Mayo

1/2 cup mayonnaise*
2 tbsp. Sriracha sauce
1 tbsp. honey*

Toppings

1 large avocado, sliced*
1 large carrot, julienned
3 cucumbers, sliced
3 scallions, diced
4 oz salmon caviar
1 nori sheet, sliced thin strips
1 tbsp. black sesame seeds

Instructions

Cook the rice. In a small pot, warm your rice vinegar, sugar, and salt until just about to boil and then remove from the burner. Transfer your cooked rice to a platter, evenly pour the mixture on top and fluff with a fork.
Remove the skin from your salmon, pat dry with a paper towel. Cube the salmon into 1.5-inch chunks. Season the pieces with the seasonings – generously. Toss them to spread it all over the pieces.
In a large skillet, working in 2 batches, heat 2 tbsp. sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.
Whisk all the ingredients for spicy mayo together until smooth.

Recipe and photo credit: Hungry Happens
*In Flyer July 17-23, 2022

Mango Pineapple Salsa

This mango pineapple salsa is sure to be a hit at your next BBQ. Serve with Old Dutch Restaurante Chips*.

Ingredients

1 cup fresh pineapple*
1 cup fresh mango*
1 large tomato
1/2 small red onion
1/2 to 1 red chili or jalapeno
2 tbsp. Cilantro, finely chopped
2 tbsp. fresh lime juice
1 tbsp. fresh lemon juice
Pinch of sea salt
Pinch of black pepper

Instructions

Dice all fruit and vegetables. Add the ingredients to a bowl and mix to combine. Refrigerate until required.

*In Flyer July 10-16, 2022
Recipe & Photo Credit: Cake N’ Knife

Crispy Korean BBQ Chicken Wings

Tangy, spicy, and crispy, these Korean BBQ wings are basically the best things in the entire world. They make everything gathering finger-licking good!

Ingredients

4 lbs Western Family chicken wings*
1/3 cup Korean red chili pepper paste
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp. water
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
4 cloves garlic, minced
1 1/2 tbsp. fresh ginger, peeled and minced
1 tsp. kosher salt
1 tsp. black pepper
Garnish: sesame seed, sliced green onion

Instructions

Add raw defrosted chicken wings to a large Ziploc bag.

In a small bowl, whisk together chili pepper paste, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper until combined. Add the marinade to the wings and seal the bag. Let sit in the refrigerator for at least 1 hour.

When ready to cook, preheat grill to 400°F and remove wings from bag, reserving the marinade.

Add wings to the grill and cook until the skin is crispy, and they are cooked through, flipping them every 10 to 15 minutes as they cook. This will take about 30 to 40 minutes. They should register 165˚F internally on a meat thermometer. When wings are cooked, remove them from grill and set them aside on a plate.

Don't worry if you don't have a grill! You can easily make these wings in the oven. Follow the recipe instructions for marinating the wings. To bake the wings, preheat the oven to 400˚F. Line a large baking sheet with parchment paper. Spread the wings in an even layer on the prepared baking sheet. Bake for 40 to 60 minutes. No need to flip them halfway through, just bake until they are cooked through and crispy. Continue to follow the recipe.

Pour marinade into a small saucepan on the stove. Bring the sauce to a boil over high heat and cook for 1 to 2 minutes, stirring constantly. Brush the finished wings with the sauce. Garnish with sesame seeds and green onion. Serve immediately.

*In Flyer July 10-16, 2022
Recipe & Photo Credit: Becoming Ness

Fresh Cherry Sorbet

Ingredients

4 cups cherries*, pitted
1 cup sugar*
1 cup water
3 tsp. lime juice, freshly squeezed
1/2 tsp. kosher salt

Instructions

Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet. Make the simple syrup. Combine the sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, 3-5 minutes. Set aside and cool. Pit all the cherries using a cherry pitter. Process the cherries, 1/2 cup simple syrup, lime juice and salt in a high-powered blender until smooth. Stain this mixture through a fine mesh strainer or sieve over a large measuring cup or bowl. Gently stir with a rubber spatula and press the mixture down, then discard the solids. Use the egg float test to check the sugar levels. Gently lower a clean egg into the cherry mixture. You’re looking for the egg to float just enough so you can see about a nickel-quarter sized patch of the shell showing above the surface for sorbet perfection. If your egg sinks, add a little more simple syrup, stir and perform the egg test again. Store any remaining simple syrup in the fridge. Taste the sorbet, add more lime juice if desired. Cover with plastic wrap and chill this mixture in the fridge for 1 hour. Churn the sorbet in an ice cream maker machine. Place the frozen base into the ice cream maker, pour chilled cherry sorbet mixture in and churn until sorbet consistency resembles a soft-serve consistency, approx. 15 minutes. Transfer the sorbet to an 8x5 inch loaf pan or other freezer safe container and freezer for 2-4 hours, or until sorbet is firm. When ready to serve, remove from freezer a few minutes prior to scooping.

Notes

Store frozen sorbet in your freezer for up to one month. Use other fruits such as strawberries, raspberries, peaches, plum, etc. How to make without an ice cream machine: Freeze pitted cherries until solid. Then process the ingredients in your blender until smooth. Add a little warm water to help along if needed, taste and adjust sweetness. Freeze until solid. Add Alcohol to make it boozy! Add 1 to 3 tablespoons desired liquor along with the simple syrup when blending the fruit. Use a food processor if you don't have a blender

Photo & Recipe Credit: Krolls Korner *In Flyer July 3-9, 2022

Vegetarian Stuffed Zucchini Boats with Rice

Ingredients

1/2 cup long-grain & wild rice or white long grain rice
2 medium zucchinis*
2 tbsp olive oil
1 scallion thinly sliced
2 large Beefsteak tomatoes*
1/4 tsp rosemary dried or fresh
1/4 cup Saputo grated cheese parmesan*
1/2 cup Saputo Mozzarellissmia or mozzarella thinly sliced*

Instructions

Preheat oven to 395°F (200°C). Cook rice according to the package directions. Halve the zucchini lengthwise and hollow out the flesh using a small spoon. Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper. Distribute the chopped tomatoes evenly in a baking dish. Place the zucchini on top and drizzle everything with 1 tbsp olive oil, dried rosemary, a pinch of salt and pepper. Fill the zucchinis with the filling and top it first with the grated cheese, then with mozzarella. Bake for 20-25 minutes until the cheese is golden brown.

Photo & Recipe Credit: Aline Made *In Flyer July 3-9, 2022

Juicy Skillet Pork Chops

Ingredients

4 pork sirloin chops *
Salt, to taste
1 Tbsp. all-purpose flour
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. ground black pepper
1 Tbsp. olive oil
1 cup chicken stock
1 Tbsp. Bragg apple cider vinegar*
2 tsp. honey or brown sugar
1 Tbsp. Meadowvale butter*
2 Tbsp. chopped fresh parsley, optional

Directions

Take the pork chops out of the refrigerator and season on both sides with salt. 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 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.

Heat the oil in a skillet (with a lid) over medium-high heat, add the pork. Cook until golden, 2 to 3 minutes. Flip the pork so that the seared side is facing up. Reduce the heat to low, then cover the skillet with a lid. Cook 12 minutes. Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.

Slide the skillet off the heat and when the sauce is no longer simmering, swirl in the butter.

Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Recipe and photo credit: Inspired Taste
*In Flyer June 26-July 2, 2022

Strawberry Icebox Cake – Perfect for Canada Day Celebrations!

Ingredients

3 1/2 cups freshly whipped cream or cool whip, divided
1 8-ounce package of softened cream cheese*
12 graham crackers*
2 1/2 cups strawberries, sliced - leaving the prettiest slices for the top*
Optional Toppings: crushed graham cracker crumbs, chopped nuts, drizzle of chocolate

Instructions

To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.

In a separate large bowl, beat cream cheese until smooth and fold in the 3 cups of whipped cream.

Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.

Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.

Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.

Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.

Place the last layer of the prettiest berries reserved for the top. Decorate with your favourite toppings! Can you make a Canada flag out of strawberries?

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

Recipe and photo credit: Life Made Sweeter
*In Flyer June 26-July 2, 2022

Surf and turf

Ingredients

Steaks:
· 4 T-Bone steaks*
· Salt and pepper to season
· 1-2 tbsp olive oil
Creamy Garlic Shrimp:
· 3 tbsp unsalted butter, divided
· 8 ounces shrimp deveined*
· 6 cloves garlic
· 1/4 cup chicken broth
· 3/4 cup heavy cream*
· 1/4 cup shredded parmesan cheese*
· Salt and pepper to taste
· 1 tbsp fresh parsley chopped

Instructions

o Pat steaks dry with paper towel. Season with salt and pepper.
o Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.

o Transfer steaks to a warm plate; set aside.
o Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.
(For grill: grill seasoned shrimp while brushing with melted butter until done.)
o To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute).
(If grilling meats, you will need to grab a pan or skillet for this step.)
o Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.
o Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.
o Add the shrimp back into the pan; sprinkle with the parsley and stir through.
o Serve with steaks.

Photo & Recipe Credit: Cafe Delites
*In Flyer June 19-25, 2022

Sautéed Broccoli and Green Bean

Ingredients

· 1 small head of broccoli chopped into florets*
· 1 lb fresh green beans*
· 1 white onion chopped
· 6 cloves garlic minced
· 1 tsp cumin ground
· 1 tbsp ranch seasoning
· 1/4 cup fresh parsley chopped
· Salt & pepper
· 1/3-1/2 cup water

Instructions

1. Pre-heat pan on low-medium heat.
2. Add 1-2 tablespoons of oil (depending on how large your head of broccoli is).
3. Add broccoli florets and green beans. Toss in oil, so that vegetables are evenly coated.
4. Toss occasionally for about five minutes, while vegetables become tender.
5. As broccoli and green beans begin to soften, add 1/3-1/2 cup of water to your pan.
6. Toss broccoli and beans, and let the water steam the vegetables for about 3 minutes.
7. Once water is nearly evaporated, add minced garlic, and chopped white onion. (*see notes*)
8. When onions and garlic have begun to soften slightly, add fresh parsley, cumin, ranch seasoning, salt, and pepper.

9. Remove from heat, serve, and enjoy!

Photo & Recipe Credit: Thrilled Foodie
*In Flyer June 19-25, 2022

Strawberry Galette

For the Galette Dough

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 tsp. salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk

For the Strawberry Filling

3 1/2 cups sliced strawberries*
1/4 cup sugar
1 Tbsp. cornstarch
1 tsp. vanilla extract

For the Egg Wash

1 large egg
1 Tbsp. water
2 Tbsp. granulated sugar

Instructions

For the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it. You can do this step by hand, mix all dry ingredients, and cut in butter until “pea sized”. Slowly add in buttermilk and mix in with fork, once almost combined bring together by hand into a ball.
Wrap in plastic wrap or parchment paper. Refrigerate for at least 50 minutes before rolling out.
Center a rack in the oven and preheat to 350 degrees F. Take the galette dough out of the fridge and let it sit out while you prepare the strawberries.
In a medium bowl, combine the sliced strawberries, sugar, cornstarch, and vanilla. Gently stir until cornstarch disappears and the berries are well coated. Set aside.
Place the galette dough on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
Place the strawberry mixture on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash and sprinkle turbinado sugar over the galette crust.
Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
Cut the galette into pieces and serve with Nestle vanilla ice cream* or Dairyland whipped cream*, if desired.

Photo & Recipe Credit: Two Peas and Their Pod
*In Flyer June 12-18, 2022

Prawn and Chorizo Linguine

Ingredients

1-340g pack of Aqua Star uncooked prawns*
1/2 cup chopped cured chorizo or smoked sausages*
1 large Roma tomato
4 cloves garlic
1 lemon
3/4 cup fennel, optional
1 Tbsp. olive oil
1 Tbsp. dry white wine
150 g linguine dry pasta weight*

Instructions

If necessary, peel the chorizo and chop into chunks.
Crush the garlic and finely slice the fennel, chop the tomatoes into chunks.
Heat a pan of water to boiling, then add the pasta and cook until al-dente following the packet instructions.
Meanwhile, heat the oil in a large frying pan. Add the garlic and fennel. Season well with salt and pepper.
Cook over a medium heat until the fennel is translucent and starting to caramelize (this should take around 5 minutes). If you are not using fennel, just cook the crushed garlic for a minute or two. Add the chorizo to the pan and cook for a few minutes till the fat starts to run.
Add the wine and reduce. About 3 minutes or so before the pasta should be ready, add the prawns in the frying pan. Cook over a medium heat, turning frequently. Add the tomatoes after a minute and squeeze in the fresh lemon juice. Season with salt and pepper.
Drain the pasta, reserving a little of the water for the sauce. Add the pasta to the pan, together with the pasta water. Stir well and remove from the heat.
Check the seasoning and serve garnished with parsley.

Photo & Recipe Credit: Frugal Flexitarian
*In Flyer June 12-18, 2022

Spinach, Walnut & Strawberry Salad

Ingredients

3 TBS lemon juice

• 2 TBS extra virgin olive oil

• 2 TBS strawberry preserves

• ½ cup thinly sliced red onion

• 1/4 TSP sea salt

• 1 1/2 cups sliced strawberries*

• 1 (5-oz.) package baby spinach*

• 1/2 cup coarsely chopped walnuts, toasted*

• 1/3 cup crumbled feta cheese

Directions

1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.

2. Add strawberries and toss lightly. Place spinach and onion in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.

Recipe & Photo Credits: walnuts.org
*In flyer June 5 - 11, 2022

One Pan Roasted Pork Tenderloin

Ingredients

2 LBS pork tenderloins*

• 1/4 cup honey

• 5 garlic cloves minced

• 3 TBS coarsely ground mustard

• 5 sprigs of rosemary finely chopped

• 3 TBS white wine

• 3 TBS extra-virgin olive oil

• 1 1/2 lbs potatoes unpeeled (quartered)*

• 1 lb green beans (trimmed)

• Salt and pepper

• pan spray

Directions

1. Preheat oven to 450 degrees.

2. Combine olive oil, honey, garlic, mustard, wine and rosemary in a bowl. Taste and season as necessary with salt and pepper.

3. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with glaze

4. Spray down sheet pan with pan spray or brush down with olive oil.

5. Arrange green beans crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes.

6. Place potatoes face down on the pan.

7. Spray the potatoes and green beans with pan spray and season with salt and pepper.

8. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Brush the tenderloins with either a knife or a pastry brush with the glaze.

9. Roast until pork registers 140 degrees about 20 to 25 minutes.

10. Move the tenderloins to a carving board and tent with aluminum foil and let rest while vegetables finish cooking.

11. Increase the heat of the oven to 475-degrees and return sheet to oven and roast until vegetables are tender and golden brown, 12 minutes longer.

12. Remove from oven,

13. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Recipe & Photo Credit: girlandthekitchen.com
*In flyer June 5 - 11, 2022

Askew’s Own Sausages Grilled

Ingredients

• 1 lb Askew’s Own Italian sausage*

• nonstick cooking spray

• 4–6 Brioche Hot Dog Buns*

for serving: castelvetrano giardiniera relish (below), lemon basil aioli (below), balsamic glaze, etc.

for the lemon basil aioli:

• 1/2 cup high-quality mayonnaise

• 1 cup packed fresh basil leaves

• 1 medium lemon, zested

• 4 cloves garlic

• 1/2 tsp each salt & ground black pepper

for the castelvetrano giardiniera relish:

• heaping 1/2 cup pitted castelvetrano olives

• 1/2 cup giardiniera

• 1/4 cup capers, drained

Directions

1. Preheat the grill: Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.

2. Prep the aioli & the relish: While the grill preheats, prep the Italian sausage toppings!

3. Lemon basil aioli: Add all listed ingredients to a food processor. Process until combined into a smooth mixture. Transfer to a serving dish and set aside.

4. Castelvetrano giardiniera relish: Add all listed ingredients to the same food processor used to make the aioli. Pulse just 3-5 times, just until the olives & giardiniera are roughly chopped. Transfer to a serving dish and set aside.

5. Grill the sausage: Once the grill is hot, place the sausage directly on the indirect heat and close the lid & cook for 4-5 minutes.

6. Toast the St Pierre Brioche Hot Dog Rolls: Lightly spritz the rolls with nonstick cooking spray. Place the rolls on the grill grates over direct heat. Cook for 1 minute or so, until as toasty.

7. Serve the grilled sausage on a toasted roll, topped with castelvetrano relish & generous drizzles of lemon basil aioli & balsamic glaze, as desired. Enjoy!

Recipe & Photo Credits: playswellwithbutter.com
*In flyer May 29 - June 4, 2022

Jerk Burgers

Ingredients

• 2 tsp white vinegar*

• 1 tbs water

• 1/2 habanero chili pepper, seeds removed, minced

• 1/2 cup chopped green onion, i

• 4 cloves garlic, chopped

• 1 tbs fresh thyme

• 1 tsp ground allspice

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1 tsp ground ginger

• 1 tsp molasses

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 1/2 pounds ground beef*

Coleslaw:

• 2 cups shredded cabbage

• 1/4 cup red onion, chopped

• Pinch chopped thyme

• 3 tbs mayonnaise

• 2 tbs lime juice

• 1 tsp grated lime zest

• Salt and pepper to taste

Directions

1. Make the jerk mixture:

In a food processor, put the vinegar, water, chili, green onion, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, 1/2 teaspoon each of salt and pepper. Pulse until finely chopped.

2. Make the patties:

Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated.

Shape into patties, about 1/2 inch thick and wider than the diameter of your hamburger bun.

3. Chill the patties:

Chill about 30 minutes or until you are ready to cookMake the coleslaw:

In a medium bowl, gently mix the cabbage, red onion, thyme, mayonnaise, citrus juice, zest, salt and pepper.

4. Grill the jerk burgers:

Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side.

5. Serve:

Serve burgers topped with coleslaw, with or without hamburger buns.

Recipe & Photo Credits: simplyrecipes.com
*In flyer May 22-28, 2022

Sausage Casserole

Ingredients

• 1 tbsp olive oil, plus extra to drizzle

• 6 Askew’s Own pork sausages, cut into chunks*

• 3 onions, sliced

• 5 garlic cloves, crushed

• 4 fresh thyme sprigs

• 400g tin chopped tomatoes

• 200ml good-quality chicken stock*

• 2 x 400g tins chickpeas, drained and rinsed

• 200g young leaf spinach*

• Squeeze lemon juice

Directions

1. Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.

2. Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.

3. Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.

Recipe & Photo Credits: deliciousmagazine.co.uk
*In Flyer May 22-28, 2022

Asparagus Risotto

Ingredients

• 1 bunch asparagus

• 1 large leek (or white onion, diced)

• 4 TBS olive oil, divided

• 6 garlic cloves, rough chopped

• 1 cup arborio rice

• 1/4 cup white wine, optional

• 3 1/2– 4 cups hot veggie broth*

• 1/2 cup basil leaves Parsley

• 1 lemon, zest and some juice to taste

• 1/2 teaspoon salt, more to taste

• 1/4 teaspoon pepper

• garnish: lemon zest, basil ribbons, pecorino cheese

Directions

Bring a small pot of water to boil on the stove to blanch asparagus.

Prep the asparagus: Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips and keep these set aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles” and one with the tips and leftover middles.

BLANCH AND BLEND: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles”, until tender and vibrant, about 5 minutes. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender. Set this aside to add to the risotto at the end.

Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 6 minutes. Add garlic, cook 2 minutes, until fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***Meanwhile you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Combine: Stir in blended asparagus-basil “sauce”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Top with your protein and serve!

Recipe & Photo Credits: feastingathome.com
*In Flyer May 22-28, 2022

Grilled Asparagus Tomato Salad

Ingredients

1 lb asparagus, trimmed*
1 Tbsp. Filippo Berio olive oil*
1/2 Tsp. kosher salt
1/4 tsp. black pepper
2 cups halved cherry tomatoes*
2 scallions, sliced
1/4 cup chopped toasted walnuts
1 Oz. shaved pecorino cheese
1/4 cup chopped parsley
Juice of 1 lemon*
Salt and pepper to taste

Directions

For the asparagus, preheat a grill pan on the stove over medium high heat.
Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus turning occasional until it is cooked but still crisp and has grill marks, about 5-7 minutes.
When the asparagus is cool enough to handle, slice it into 1-1/2-inch pieces. Transfer to a large bowl.
Stir in the cherry tomatoes, scallions, walnuts, pecorino, parsley, and lemon juice. Season to taste with salt and pepper.

Recipe & Photo Credits: Last Ingredient
*In Flyer May 15-21, 2022

Mushroom-Rice Stuffed Chicken Breasts

Ingredients

1-1/2 cups sliced fresh mushrooms*
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup Meadowvale butter*
1-1/2 cups water
1-1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/4 tsp. pepper
1/3 cup chopped pecans, toasted
6 chicken breast halves*

Directions

In a large saucepan, sauté the mushrooms, rice, onion, and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.
Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

Recipe & Photo Credits: Taste of Home
*In Flyer May 15-21, 2022

Mexicali Hashbrown Taco Casserole

Ingredients

1 lb lean ground beef*
1 cup diced bell pepper divided*
1/2 cup diced tomatoes*
1 cob corn, kernels cut off cob*
1 pkg taco seasoning
1 can Campbell’s condensed tomato soup*
6 tbsp. cream cheese
1/2 cup chopped onion
2 cups Mexican-style shredded cheese divided*
1 tsp. salt
1/2 tsp. pepper
Half Bag (450 g) McCain frozen hashbrown potatoes thawed*

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish.
Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
In a separate bowl, combine the defrosted hash browns, the remaining peppers, tomato, salt, pepper and remaining 1 cup shredded cheese.
Top ground beef with potato mixture, pressing it down slightly.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Recipe & Photo Credit: Bake at Midnite
*In Flyer May 8-14, 2022

Strawberry Yogurt Oat Muffins

Ingredients

2 cups Liberte plain Greek yogurt*
1 egg
3 tbsp. butter, melted
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

3/4 cup old fashioned oats
1 cup diced fresh strawberries*

Instructions

Preheat oven to 375° and line a muffin pan with 12 liners.
In a large mixing bowl, whisk the yogurt with egg, butter, and vanilla extract until smooth.
Add the flour, sugar, baking powder, baking soda, salt, and oats. Stir until the batter is just combined. Gently fold in the strawberries.
Fill muffin cups 3/4th full and bake for 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove the muffins from the oven and allow them to cool down before serving.

Recipe & Photo Credit: Laura Fuentes
*In Flyer May 8-14, 2022