Lobster Risotto

 

Ingredients

 

Quick Lobster Stock
·         5 cups water
·         1 cup white wine
·         1 ½ lbs lobster shells
·         1 medium onion chopped
·         1 carrot (sliced)
·         1 rib celery (sliced)
·         1 tomato chopped*
·         1 bay leaf
·         each, salt & pepper (to taste)

 

Lobster Risotto
·         1 tbs olive oil
·         2 tbs shallots minced
·         4 garlic cloves minced
·         1 ½ cups Arborio rice
·         ¼ cup dry white wine
·         4 cups lobster stock
·         diced lobster meat*
·         3 tbs butter
·         4 tbs of cream cheese*
·         zest of 1 lemon
·         salt & pepper (to taste)
·         3 tbs chives (fresh, chopped)
·         parmigiano cheese (shaved)*

 

Instructions

 

1.      Bring 6 cups of water to a boil, add fresh or thawed lobster and continue to boil for 4 minutes. Remove lobster and plunge into ice water. Remove the lobster meat and dice for the risotto, then refrigerate. Return the shells to the boiling water.
2.      Add onion, carrot, celery, tomato, bay leaf then add salt & pepper to taste. Simmer the broth for 20 minutes then strain out the lobster shells, vegetables, and spices. Reserve broth and keep on medium heat for use in the risotto.
3.      Bring a large skillet or frying pan to medium heat, add olive oil, shallots, and garlic. Cook until softened (1-2 minutes). Add the Arborio rice, cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
4.      Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the lobster stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
5.      Add the remaining lobster stock in ladled increments, allowing the rice to slowly absorb the liquid until the Arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
6.      Add the reserved diced lobster meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
7.      Correct the seasoning (if necessary), serve and garnish with parmigiano and chives (if desired).

 

*In flyer February 12-18, 2023
Recipe and photo credit: Bake it with Love

 

Chocolate Heart Cookies

 

Ingredients

 

·         1 cup butter, softened
·         1/2 cup sugar
·         1 tsp vanilla extract
·         2 cups all-purpose flour*
·         1/4 cup baking cocoa
·         1 cup vanilla or white chips
·         2 tbs shortening, divided
·         1/2 cup semisweet chocolate chips

 

Instructions

 

1.      In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well.
2.      On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
3.      Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
4.      In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
5.      Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
6.      In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.

*In flyer February 12-18, 2023
Recipe and photo credit: Taste of Home

Read More

Thai Chicken Satay

 

Ingredients

 

For The Chicken Marinade:
·         4 tbs coconut milk (from a 400ml tin)
·         1 1/2 tbs creamy peanut butter*
·         1 1/4 tbs light brown sugar
·         1 1/4 tbs Thai red curry paste
·         1 tbs soy sauce
·         1 tbs fish sauce*
·         Pinch of salt
·         4 skinless chicken thighs, bone-in or out*
·         2 tsp Peanut oil for frying

 For the Peanut Sauce:
·         1 1/3 cup coconut milk
·         1/4 cup creamy peanut butter*
·         1 tbs fish sauce
·         1 tbs soy sauce
·         1 tbs packed brown sugar
·         1 tbs Thai red curry paste
·         1/2 tbs Tamarind puree (optional)
·         Pinch of salt
·         1 tsp minced garlic
·         1-2 tbs fresh lime juice
·         Cilantro leaves to garnish
·         Lime wedges to garnish
·         Red chillies, sliced to garnish

 

Instructions

 

1.      For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 15 minutes to half an hour in the refrigerator.
2.      Preheat oven to 400°F | 200°C.
3.      Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
4.      While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 8 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
5.      Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately. Garnish with fresh cilantro leaves, lime wedges and red chillies. Serve with Rice and Salad.

 

*In flyer February 5-11, 2023
Recipe and photo credit: Cafe Delites

 

Cucumber Salad

 

Ingredients

 

·         3 cups sliced cucumbers*
·         2 cups cherry tomatoes halved
·         1/4 cup red onion thinly sliced
·         1 bell pepper cored, seeded & diced*
·         1/4 cup chopped parsle & green onion
·         4 tbs olive oil
·         1 1/2 tbs red wine vinegar
·         1 tsp Dijon mustard
·         salt and pepper to taste
·         1/4 tsp dried oregano

 

Instructions

 

1.      Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.
2.      In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and oregano.
3.      Pour the dressing over the vegetables. Toss gently to coat. Serve.

 

*In flyer February 5-11, 2023
Recipe and photo credit: Dinner at the Zoo

Read More

Southwestern Goulash

 

Ingredients

 

·         1 cup uncooked macaroni
·         1 lb lean ground beef*
·         1 large onion, chopped
·         1 can (28 ounces) diced tomatoes, undrained*
·         1 can (8 ounces) tomato sauce*
·         2/3 cup frozen corn
·         4 oz chopped green chiles
·         2 tbs minced garlic
·         1/2 tsp ground cumin
·         1/2 tsp pepper
·         1/4 tsp salt
·         1/4 cup minced fresh cilantro

 

Instructions

1.      Cook macaroni according to package directions; drain.
2.      Meanwhile, in a 6-qt. stockpot, cook and crumble beef with onion and garlic over medium heat until meat is no longer pink, 6-8 minutes; drain.
3.      Stir in tomatoes, tomato sauce, corn, chiles and dry seasonings; bring to a boil.
4.      Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. Stir in macaroni and cilantro.

 

*In flyer Jan 29-Feb 4, 2023
Recipe and photo credit: Taste of Home

 

Apple Spinach Salad

 

Ingredients

 

·         5 oz fresh baby spinach*
·         2 small apples, cored and thinly sliced
·         half of a small red onion, thinly sliced
·         1/2 cup chopped walnuts, toasted
·         1/3 cup dried cranberries
·         3 ounces crumbled goat cheese

 

Apple Cider Vinaigrette
·         1/4 cup extra virgin olive oil
·         2 tbs apple cider vinegar
·         2 tsp honey
·         1 tsp Dijon mustard
·         1 small garlic clove, peeled and minced
·         a generous pinch of salt and black pepper

 

Instructions

 

1.      Make the vinaigrette. Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
2.      Toss the salad. Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl.  Drizzle with the vinaigrette, and toss to combine.
3.      Serve. Serve immediately, garnished with the remaining goat cheese, and enjoy!

 

*In flyer Jan 29-Feb 4, 2023
Recipe and photo credit: Gimme Some Oven

Read More

Roast Cauliflower and Kale Salad

 

Ingredients

 

For the salad:
·         1 head cauliflower, cut into small florets*
·         1 tbs olive oil
·         1 bunch kale, de-stemmed and chopped*
·         1/2 of a red onion, thinly sliced
·         1/3 cup dried tart cranberries
·         1/2 cup walnuts, toasted and chopped
·         1/3 cup crumbled feta cheese*
·         salt and pepper to taste

 

For the dressing:
·         juice of 1 lemon
·         1 tsp Dijon mustard
·         1 tsp honey*
·         3 garlic cloves, minced
·         1/4 tsp salt
·         1/4 tsp pepper
·         2 tbs olive oil

 

Instructions

 

1.      Preheat the oven to 425℉. Line a baking sheet with parchment and place cauliflower on the baking sheet. Drizzle with one tablespoon of the olive oil and season with a few pinches of salt and pepper. Roast for 25-30 minutes until deeply golden and caramelized.
2.      While the cauliflower is roasting, make the dressing. Combine lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl and whisk to combine. Add the remaining 2 tablespoons of olive oil and whisk again to combine.
3.      Add kale to a large mixing bowl and add half of the dressing, along with a generous pinch of salt and freshly cracked black pepper. Massage the dressing into the kale for a minute or so until the kale reduces in volume and gets softer.
4.      To assemble the salad, add the roasted cauliflower, red onion, cherries, walnuts and feta to the kale and toss. Add the remaining dressing and toss again. Season with salt and pepper to taste and serve!

 

*In flyer January 22-28, 2023
Recipe and photo credit: Spices in my DNA

 

Chicken Penne Casserole

 

Ingredients

 

·         1-1/2 cups uncooked penne pasta
·         1 tbs canola oil
·         1 lb boneless skinless chicken thighs, cut into 1-inch pieces*
·         1/2 cup chopped onion
·         1/2 cup chopped green pepper
·         1/2 cup chopped sweet red pepper
·         1 tsp dried basil
·         1 tsp dried oregano
·         2 tsp dried parsley flakes
·         1/2 tsp salt
·         1/2 tsp crushed red pepper flakes
·         5 garlic cloves, minced
·         1 can (14 oz) diced tomatoes, undrained
·         3 tbs tomato paste
·         3/4 cup chicken broth
·         2 cups shredded mozzarella cheese*
·         1/2 cup grated Romano cheese*

 

Instructions

 

1.      Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers, and seasonings; sauté until chicken is no longer pink. Add garlic; cook 1 minute longer.
2.      In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
3.      Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
4.      Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

 

*In flyer January 22-28, 2023
Recipe and photo credit: Taste of Home

Read More

Coconut Curry Noodle Bowls

 

Ingredients

 

For the Coconut Curry Sauce:
·         1 tbs oil
·         2 shallots
·         2 tbs fresh ginger, minced
·         2 tbs red curry paste
·         1 14–ounce can regular coconut milk*
·         1/2 cup chicken or veggie broth
·         3 tbs sugar
·         1 tbs hot chili paste
·         2 tbs fish sauce
·         2 tbs soy sauce*
For the Bowls:
·         4 ounces rice noodles*
·         1 tbs oil
·         1 onion, chopped
·         1 cup chopped broccoli florets*
·         1 cup shredded carrots
·         1 cup chopped asparagus or green beans
·         1 cup shredded purple cabbage
·         sesame seeds for topping
·         limes for serving
·         a handful of fresh basil for serving

 

Instructions

 

Noodles:
Cook noodles according to package instructions.
Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce, go farther, you might need a little extra simmer time for the sauce to thicken.
Vegetables and Assembly:
In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus or green beans. Stir fry for about 5 minutes until the broccoli and asparagus or green beans are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

 

*In flyer January 15-21, 2023
Recipe and photo credit: Pinch of Yum

 

Pineapple Cheesecake

 

Ingredients

 

Crust:
·         1 1/4 cups graham cracker crumbs
·         3 tbs granulated sugar
·         6 tbs unsalted butter melted

Cheesecake:
·         3 (8-ouncpackages full-fat cream cheese at room temperature
·         1 cup granulated sugar
·         1 cup full-fat sour cream
·         1 tbs finely grated lemon zest
·         1 teaspoon vanilla extract
·         1/8 teaspoon salt
·         3 large eggs

Topping:
·         1/4 cup granulated sugar
·         4 tbps cold water divided
·         1 (20-ounccan crushed pineapple drained*
·         1/8 tps salt
·         1 tbps cornstarch
·         Whipped cream for serving (optional)

 

Instructions

 

Crust:
1.      Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
2.      Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
3.      Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.
Cheesecake:
1.      Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
2.      Beat in the sour cream, lemon zest, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.
3.      Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
4.      Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.
Topping:
1.      Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
2.      Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.
3.      Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
4.      Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).
5.      Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desire and serve.

 

*In flyer January 15-21, 2023
Recipe and photo credit: Itsy Bitsy Kitchen

Read More

Hearty Chili

 

Ingredients

 

·         1 TBS olive oil
·         2 medium yellow onion -diced
·         2 TBS minced garlic
·         1 pound lean ground beef*
·         2 1/2 TBS chili powder
·         2 TBS ground cumin
·         2 TBS granulated sugar*
·         2 TBS tomato paste*
·         2 TBS garlic powder
·         1 1/2 TSP salt
·         1 TSP ground black pepper
·         1/4 TSP ground cayenne pepper* -optional
·         1 1/2 cups beef broth
·         1 (15 oz.) can petite diced tomatoes*
·         1 (16 oz.) can red kidney beans, drained and rinsed
·         1 (8 oz.) can tomato sauce*
·         1 cup shredded cheddar*

 

 

Instructions

1.      Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
2.      Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3.      Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4.      Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5.      Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6.      Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.  Garnish with cheddar.   Serve with Cornbread and your favourite salad.

 

*In flyer January 8-14, 2023
Recipe credit: The Wholesome Dish

 

 

Best Cornbread

 

Ingredients

 

·         2 cups flour*
·         1 cup sugar*
·         3/4 cup coarse cornmeal
·         2 tsp baking powder
·         12 tsp salt
·         5 eggs
·         1 cup buttermilk
·         3/4 cup plus 1 TBS canola oil
·         1/2 tsp pure vanilla extract
·         1 cup frozen corn kernels, rinsed*

 

Instructions

1.      Preheat oven to 200 C (400 F). Heat an ovenproof cast-iron frying pan, 6 to 8 inches) in diameter, in the oven for 20 minutes. While frying pan is heating, in a large bowl, mix flour, sugar, cornmeal, baking powder and salt. In a separate bowl, whisk eggs, buttermilk, 3/4 cup canola oil and vanilla until frothy. Slowly fold wet ingredients into dry ingredients (there will be lumps), then stir in corn.
2.      Remove hot frying pan from oven and lightly oil with 1 tbsp canola oil. Pour batter into frying pan to about three-quarters full and return to oven for 25 minutes. Reduce oven temperature to 180 C (350 F) and bake for an additional 15 minutes or until cooked all the way through. A toothpick inserted into centre of the bread should come out clean. Remove cornbread from oven and let it rest in frying pan for 25 minutes before cutting.

 

*In flyer January 8-14, 2023
Recipe credit: The Spec

Read More

Cauliflower Mushroom Risotto

 

Ingredients

·         4 cups of riced cauliflower*
·         3 tbsp Butter
·         5 Garlic Cloves, minced
·         1 cup shiitake mushrooms, sliced thinly
·         1/4 cup thinly sliced green onions
·         1 cup Heavy Whipping Cream
·         3/4 cup Parmesan Cheese, grated
·         1/4 tsp Salt
·         1/4 tsp Black Pepper

 

 

Instructions

1.      Bring a medium skillet to medium heat
2.      Add salted butter, garlic, mushrooms, and green onions to the skillet and cook until the mushrooms start to become tender (~3 minutes)
3.      Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
4.      Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.

 

*In flyer December 27-31, 2022
Recipe and photo credit: Dr. Davinah’s eats

 

Juicy Prime Rib

 

Ingredients

 

For the Roast:

·         7 lb beef prime rib (bone-in)*
·         3 1/2 tsp salt, divided
·         1/2 Tbsp black pepper, freshly ground
·         1 tsp fresh rosemary leaves, minced, from 1 sprig or 1/2 tsp dried rosemary
·         1/2 tsp fresh thyme leaves, minced, from 1-2 sprigs, or 1/4 tsp dried thyme
·         8 garlic cloves, finely chopped
·         3 Tbsp extra light olive oil

 

 

Instructions

1.      Cut the ribs away from the roast, cutting right along the ribs and keeping the ribs together. Replace the ribs back onto the roast and use kitchen string to tie them tightly onto the roast in 1-inch intervals. 
2.      Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest  for 3 hours to come to room temperature . Then preheat Oven to 500˚F with rack in the lower third of the oven.
3.      Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
4.      Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down (the bones will serve as a rack) and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.
5.      Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.* 
6.      Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.

 

*In flyer December 27-37, 2022
Recipe and photo credit: Natasha’s Kitchen

Read More

Wild Rice Stuffed Cornish Hens

 

Ingredients

 

Cornish Hens:

·         3/4 cup Morton kosher
·         4 Cornish game hens, each 1 ½ pounds, trimmed*
·         5 tbps unsalted butter, room temperature
·         1 tbps chopped fresh sage
·         1 tbsp chopped fresh thyme
·         2 tsp chopped fresh rosemary
·         Kosher salt and cracked black pepper
·         3 tbps white whole-wheat flour
·         1/4 cup dry white wine
·         2 1/2 cups low-sodium chicken broth

Wild Rice Stuffing:

·         3/4 cups wild rice blend*
·         2 tbsp unsalted butter
·         1/2 cup chopped shallots
·         1/4 cup minced carrot
·         1/4 cup minced celery
·         1 tbsp chopped fresh sage
·         1/4 cup dried tart cherries
·         4 tbsp chopped parsley
·         1 tbsp red wine vinegar

 

Instructions

1. For the hens, dissolve salt in 3 quarts cold water in a large pot. Add hens, cover and refrigerate 3 hours. Remove hens, rinse thoroughly, and pat dry.

2. Mash together 5 tablespoons butter, 1 tablespoon sage, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; set aside.

Wild Rice Stuffing:

1. Cook rice according to package instructions.

2. Heat 2 tablespoons butter in a medium sauté pan over medium-high. Add shallots, carrot, and celery; season with ¼ teaspoon salt and a pinch pepper; cook until vegetables are softened and starting to brown, 6–8 minutes. Stir in sage and cook 1 minute.

3. Add cooked rice, cherries, parsley and vinegar, reduce heat to low and cook until warmed through. Remove from heat and set aside until ready to stuff hens.

Cornish Hens:

1.     For the hens, heat oven to 325ºF.
2.     Spoon ½ cup stuffing into cavity of each hen; tie each hens legs together with a piece of kitchen twine.  Roast until backs are golden brown, about 30 minutes. 
3.     Remove hens from oven, spread 1 teaspoon herb butter over back of each hen. Turn hens breast side up and wings facing out, and spread 2 teaspoons herb butter over breast and leg area of each hen. Return pan to oven, and bake for about 45 minutes or until hens are golden.

Gravy:

1.       Meanwhile, pour drippings into a liquid measuring cup. Skim 3 tablespoons fat off top and add to a small saucepan over medium heat. Skim and discard remaining fat from drippings.
2.       Add flour to saucepan with fat and cook 2 minutes, whisking constantly. Slowly add remaining drippings, wine, and broth and bring to a boil. Reduce heat to medium and cook until thickened, 5–8 minutes. Strain gravy through a fine mesh strainer into a serving dish or gravy boat.
3.       Serve cornish hens with gravy.

 

*In flyer December 18-24, 2022
Recipe and photo credit: Zestful Kitchen

 

Roasted Beets & Carrots with Toasted Cumin Vinaigrette

 

Ingredients

 

·         1 pound beets, about 4 medium, washed and trimmed
·         1 1/2 pounds carrots, peeled and halved lengthwise
·         2 tbsp unsalted butter, melted
·         Kosher salt and black pepper
·         2 tbsp extra-virgin olive oil
·         1 tsp cumin seeds
·         2 tbsp minced shallot
·         2 tbsp red wine vinegar
·         1 tbsp pure maple syrup
·         2 tsp Dijon mustard
·         1/2 cup toasted walnuts, chopped
·         1 tbsp chopped parsley

 

Instructions

1.     Heat oven to 450ºF (232ºC) with racks set in middle and lowest positions.
2.     Wrap each beet with aluminum foil and place on a small baking sheet; and roast for 60 minutes. Remove beets individually from oven as they cook.
3.     Meanwhile, toss carrots with melted butter in a large bowl; season with ½ teaspoon salt and ¼ teaspoon pepper. 
4.     Arrange carrots, cut-side down, in a single layer on a rimmed baking sheet. Transfer carrots to lowest rack in oven; roast until tender about 25 minutes. 
5.     Meanwhile, combine oil and cumin seeds  in a small skillet over medium heat. Cook, stirring frequently until fragrant and toasty, 4–5 minutes. 
6.     Off heat, add shallot and cook, stirring occasionally, until sizzling subsides, about 2 minutes. Let oil cool in pan (shallot will start to brown). Whisk in vinegar, maple syrup, and Dijon; season with salt and pepper.
7.     Open foil-wrapped beets; allow steam to escape away from you. Let cool slightly, then rub skins off using paper towels.
8.     Cut beets into ½-inch thick wedges. Transfer beets and carrots to a large serving platter and drizzle with vinaigrette. Sprinkle with walnuts and parsley; serve immediately.

*In flyer December 18-24, 2022
Recipe and photo credit: Zestful Kitchen

Read More

Oven Roasted Vegetables

 

Ingredients

 

·         2 medium bell peppers cut into 1-inch pieces
·         3 carrots cut into 1/2-inch pieces
·         2 potatoes cut into 1/2-inch pieces
·         1 sweet potato scrubbed and cut into 3/4-inch pieces*
·         1 red onion cut into 1-inch cubes
·         1 head of broccoli cut into florets*
·         3 tbsp extra virgin olive oil
·         2 tbsp Dijon mustard
·         3 tsp Italian seasoning
·         5 garlic cloves smashed
·         1 tsp kosher salt
·         1 tsp garlic powder
·         1 tsp black pepper
·         4 tbsp grated Parmesan cheese*

 

Instructions

 

1.      Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.
2.      Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.

 

*In flyer December 11-17, 2022
Recipe and photo credit: Well Plated

 

Slow Cooker Beef Brisket

 

Ingredients

 

·         1.5 – 2 kg / 3 – 4 lb beef brisket*
·         1 tbsp olive oil

 

RUB:
·         1 tbsp brown sugar*
·         3 tsp paprika powder
·         2 tsp onion powder
·         2 tsp garlic powder
·         1/2 tsp cumin powder
·         3/4 tsp mustard powder
·         1 tsp salt
·         1/2 tsp black pepper

 

BBQ SAUCE:

·         4 garlic cloves, minced
·         1/2 cup apple cider vinegar*
·         1 1/2 cups ketchup*
·         1/2 cup brown sugar, packed*
·         2 tsp EACH black pepper, onion powder, mustard powder
·         1 tsp cayenne pepper
·         2 tbsp Worcestershire sauce

 

Instructions

 

1.      Mix Rub ingredients. Rub all over brisket. If time permits, leave for 24 hours in the fridge.
2.      Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed.
3.      Slow cook in slow cooker for 8 hours (3 lb) to 10 hours (4 lb).
4.      Remove brisket onto a tray.
5.      Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
6.      Meanwhile, drizzle brisket with oil then roasts in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos.
7.      TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce.

 

*In flyer December 11-17, 2022
Recipe and photo credit:  Recipe Tin Eats

Read More

Choc-Banana Bundt with Hot Chocolate Butterscotch

Ingredients

· 1 cup unsalted butter, at room temperature*
· 1 cup cream cheese, at room temperature*
· 1 1/2 cup brown sugar
· 4 eggs
· 1 cup ripe bananas, mashed
· 2/3 cup good-quality dark cocoa, sifted
· 2 cups self-raising flour, sifted
· 1 cup buttermilk*

HOT CHOCOLATE BUTTERSCOTCH:
· 1/2 cup unsalted butter, chopped*
· 1 cup brown sugar
· 1 cup pure (thin) cream*
· 1/2 dark (70%) chocolate, chopped

Instructions

1. Preheat oven to 160°C and grease a 24cm Bundt pan.
2. In a stand mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together until thick. With the motor running, add eggs, 1 at a time, beating well after each addition. Add banana and beat until combined. Sift cocoa and flour together. Turn off mixer and fold through cocoa mixture and buttermilk.
3. Pour into prepared pan and bake for 1 hour 30 minutes or until a skewer inserted into cake comes out clean. Cool for 15 minutes in pan, then turn out onto a wire rack.
4. Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar is dissolved. Add cream and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Pour butterscotch over cake just before serving.

*In flyer December 4-10, 2022
Recipe and photo credit: Delicious.com.au

Chicken Pasta Bake

Ingredients

· 4 tbsp olive oil
· 1 onion, finely chopped
· 4 garlic cloves, crushed
· 1/4 tsp chilli flakes
· 2 x 400g (3 1/4 cups) cans chopped tomatoes
· 1 tsp caster sugar
· 6 tbsp mascarpone
· 4 skinless chicken breasts, sliced into strips*
· 1 1/4 cup penne*
· 1/2 cup mature cheddar, grated*
· 1/2 grated mozzarella*
· 1/2 small bunch of parsley, finely chopped

Instructions

1. Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
2. Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
3. Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
4. Serve with your favourite salad.

*In flyer December 4-10, 2022
Recipe and photo credit: BBC Good Food

Read More

Florentine Spaghetti Bake

Ingredients

· 1 cup uncooked spaghetti
· 1 pound bulk Italian sausage
· 1 large onion, chopped
· 4 garlic cloves, minced
· 1 jar (3 cups) pasta sauce
· 1/2 cup mushroom stems and pieces, drained
· 1 large egg, lightly beaten
· 2 cups cottage cheese
· 2 cups chopped spinach
· 1/4 cup grated Parmesan cheese
· 1/2 tsp seasoned salt
· 1/4 tsp pepper
· 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.
2. Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

*In flyer Nov 27-Dec 3, 2022
Recipe and photo credit: Taste of Home

Dried Fruit and Nut Cake

Ingredients

· 3/4 cup all-purpose flour
· 1/4 tsp baking soda
· 1/2 tsp baking powder
· 1/2 tsp salt
· 3/4 cup brown sugar
· 1 cup dried fruit chopped
· 2 cups quartered moist dates or any other favorite dried fruits
· 3 cups (12 ounces) walnut halves
· 3 large eggs
· 1 tsp vanilla extract

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). Spray the loaf pans (either one 9-by-5-inch 8-cup loaf pan or two 8-by-4-inch 4-cup loaf pans) with vegetable oil spray or line the bottom and sides with parchment paper.
2. In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts, and mix thoroughly with your fingers. Set aside.
3. In a small bowl, beat the eggs with the vanilla until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pans.
4. Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cool completely in the pans on a rack.
5. When completely cool, remove the cake from the pans.
6. To serve, cut into thin slices with a sharp heavy knife.

*In flyer Nov 27-Dec 3, 2022
Recipe and photo credit: Leite’s Culinaria

Read More

One Pan Butter Chicken with Rice

Ingredients

· 1/2 cup plain Greek yoghurt, plus extra to serve*
· 3 garlic cloves, crushed
· 2 tbs fresh ginger, finely grated
· 2 tsp garam masala
· 2 tsp ground cumin
· 1 tsp ground coriander
· 1/2 tsp ground cloves
· 2 tsp mild curry powder
· 2 tbsp tomato paste
· 1 white onion, halved, sliced*
· 1/3 cup pure cream
· 6 chicken thigh cutlets, skin on*
· 1/2 cup butter, chopped
· 2 cups basmati rice*
· 3 cups chicken stock*
· 150g green beans, trimmed*
· 2 seedless cucumbers, finely chopped
· 1 tbsp shredded coconut
· 2 tbsp chopped fresh mint, plus extra sprigs to serve
· 2 tbs lemon juice, plus lemon wedges to serve
· 1/2 cup mango chutney, to serve

Instructions

1. Preheat oven to 200C/180C and grease a large roasting pan.
2. Combine yoghurt, garlic, ginger, spices, tomato paste, onion, and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.
3. Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine.
4. Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.
5. Meanwhile, combine cucumber, coconut, mint, and lemon juice in a bowl. Season with salt and pepper.
6. Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt, and mango chutney.

*In flyer Nov 20-26, 2022
Recipe and photo credit: Taste.com.au

Glazed Pumpkin-Pecan Cakes

Ingredients

· 1 orange
· 2 eggs, lightly beaten
· 1 cup granulated sugar
· 1 cup water
· 3/4 cup canned pumpkin
· 1/4 cup vegetable oil
· 2 teaspoon vanilla
· 1 cup all-purpose flour
· 1 cup whole wheat flour
· 2 1/2 teaspoon baking powder
· 2 teaspoon pumpkin pie spice
· 1/2 teaspoon salt
· 3/4 cup finely chopped pecans, toasted
· 1 cup powdered sugar

Instructions

1. Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.
2. In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
3. Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.
4. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.
5. Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice.

*In flyer Nov 20-26, 2022
Recipe and photo credit: Better Home & Gardens

Read More

Korean Beef Bowl

Ingredients

FOR THE BEEF:
· 1 lb lean ground beef*
· 3 tbs soy sauce, divided
· 1 1/4 cups minced scallions both green and white parts, divided
· 2 tbs minced garlic
· 2 tbs rice vinegar
· 2 tbs honey
· 2 tbs grated fresh ginger
· 1/4 tsp red pepper flakes
· 1 tbs sesame oil plus additional to tase

FOR SERVING:
· Cooked brown rice quinoa, or cauliflower rice
· 1 1/2 cups shredded carrots*
· Thinly sliced seedless cucumbers*
· Toasted sesame seeds

Instructions

1. Pickle the carrots and/or cucumbers if desired. In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 6 or so minutes. When the beef is about halfway finished cooking, add 1 tbs of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic, and cook 30 seconds.
2. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
3. Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

*In Flyer Nov 13-19, 2022
Recipe and photo credit: Well Plated

Caramel Pear Cookies

Ingredients

· 2 cups + 2 Tbsp. all-purpose flour*
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· 1 tsp. ground cinnamon
· 12 Tbsp. unsalted butter, melted and cooled
· 1 cup packed brown sugar
· 1/2 cup granulated sugar
· 1 large egg, plus 1 large egg yolk
· 2 tsp. vanilla extract
· 1 cup caramel bits
· 1 cup pear, finely diced

Instructions

1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Use an electric mixer to cream together butter and sugars until well blended. Beat in the egg, yolk, and vanilla until combined. Add in the dry ingredient mixture and beat on low speed until just combined. Carefully stir in the caramel bits and diced pears until combined.
4. Use a small cookie scoop or a spoon to form the dough into tablespoon-fulls. Place on a cookie sheet at least 2.5 inches apart, and then dot on top with a few additional caramel bits. Bake cookies until the outer edges are golden and begin to slightly harden, about 15 minutes. Remove and let the cookies cool on the baking sheets.

*In flyer Nov 13-19, 2022
Recipe and photo credit: Gimme Some Oven

Read More

Chicken Cacciatore

Ingredients

· 6 chicken thighs, fat edges trimmed off*
· 1 1/2 tsp salt
· 1/2 tsp pepper
· 3 tbsp olive oil, divided*
·1/3 cup flour (optional)*
· 1 red bell pepper, thinly sliced*
· 3 shallots, sliced
· 8 oz cremini mushrooms, ends removed, sliced
· 6 cloves garlic, thinly sliced or roughly chopped
· 1 cup chicken stock*
· 1 cup red wine
· 3 tsp Italian seasoning
· 1 (14 oz) can crushed tomatoes
· 1 (6 oz) can black olives, drained, optional
· 1/2 tsp red pepper flakes, optional
· fresh basil, optional
· parmesan, optional

Instructions

1. Pat the chicken dry with a paper towel. Season it with salt and pepper on both sides.
2. Heat the oil in a pan set over medium-high heat.
3. Place the flour on a plate. Gently dredge the chicken in the flour on both sides. This is optional. If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick.
4. Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side. Remove the chicken from the pan onto a plate.
5. Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.
6. Add the chicken stock, wine, Italian seasoning and stir to combine. Nestle the chicken thighs back into the liquid. Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes.
7. Stir in the crushed tomatoes and olives (if using) and simmer for 25 – 28 minutes longer until sauce has thickened, and the internal temperature of the chicken thighs registers 165°F.
8. Top with fresh basil and optional parmesan for serving.

*In flyer November 6-12, 2022
Recipe and photo credit: The Modern Proper

Mixed Veggie Rice

Ingredients

· 2 cups rice*
· 2 1/2 cups water
· 2 tbsp Chicken Bouillon
· 4 cloves garlic minced
· 2 cups frozen mixed vegetable
· 1 tbsp olive oil

Instructions

1. In a large pot, add olive oil and minced garlic and cook under medium heat till fragrant (this goes quick!). Do not brown or burn garlic.
2. Add rice to pot. Stir and cook for a minute. Then add water and chicken bouillon. Stir to combine. Bring to medium high heat and to a boil.
3. Once the water boils, lower to medium low heat, cover pot (make sure it is fairly tight), and cook for 15-17 minutes.
4. Bring frozen mixed vegetable to bowl. Microwave for 20-30 seconds, or until vegetable is soft (do not overcook). Drain access water.
5. Once rice is cooked, remove cover, and use spatula to stir and fluff rice. Add mixed vegetable to rice. Stir and combine.
6. Serve and enjoy!

*In flyer November 6-12, 2022
Recipe and photo credit: Joyous Apron

Read More

Thai Red Curry with Vegetables

INGREDIENTS

· 1 ¼ cups jasmine rice, rinsed*
· 1 Tbsp coconut oil
· 1 white onion, chopped
· Pinch of salt, more to taste
· 1 Tbsp finely grated fresh ginger
· 5 cloves garlic, pressed or minced
· 1 red bell pepper, sliced thin
· 1 bell pepper,
· 3 carrots, peeled and sliced on the diagonal
· 2 Tbsp Thai red curry paste*
· 1 can (14 ounces) regular coconut milk*
· ½ cup water
· 1 ½ cups packed thinly sliced kale

INSTRUCTIONS

1. Cook rice according to package instructions.
2. To make the curry, heat a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent. Add the ginger and garlic and cook until fragrant, stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are-tender, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a simmer and cook until the peppers, carrots and kale have softened to your liking, about10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro.

*In Flyer October 30-November 5, 2022
Recipe and photo credit: Cookie and Kate

Sticky Thai Chicken Wings

INGREDIENTS

· 3 pounds chicken wings*
· 1/2 - 1 Tbsp Sea salt flakes
· Glaze:
· 3/4 cup Thai sweet chili sauce*
· 4 Tbsp brown sugar
· 1/4 cup soy sauce*
· 4 Tbsp rice wine vinegar
· 3 Tbsp fish sauce
· 2 Tbsp lime juice*
· 1 Tbsp minced lemongrass
· 1 Tbsp minced garlic
· 2 tsp sesame oil
To serve:
· 1/4 cup fresh cilantro, chopped
· 3 green onions, thinly sliced to serve
· Red chilli flakes
· Generous pinch of salt

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 17 minutes.
4. While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken
5. Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 12 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
6. Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!

*In Flyer October 30-November 5, 2022
Recipe and photo credit: Café Delites

Read More

Mediterranean Pasta Salad

Ingredients

· 3 cups uncooked fusilli pasta
· 2 heaping cups halved cherry tomatoes
· 1 ½ cups cooked chickpeas, drained, and rinsed
· 2 cups arugula
· 1 cup cucumbers, thinly sliced
· 1 cup crumbled feta cheese
· 1 cup basil leaves, torn
· ½ cup minced parsley
· ½ cup chopped mint
· ¼ cup toasted pine nuts

Dressing

· ¼ cup olive oil more for drizzling
· 3 Tbsp lemon juice
· 1 tsp Dijon mustard
· 5 garlic cloves, minced
· 1 dried Italian seasoning
· ¼ tsp red pepper flakes
· ¾ tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil. Prepare the pasta until slightly past al dente.
2. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, Italian seasoning, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
3. Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

*In Flyer October 23-29, 2022
Recipe and photo credit: Love & Lemons

Lemon Chicken

Ingredients

Ingredients for Parmesan Crusted Chicken:

• 1 1/2 lb chicken breast, patted dry

• 1 Tbsp olive oil

• 1 Tbsp parsley

• 1/2 lemon, sliced

For the Egg Mixture:

• 2 large eggs

• 1 garlic clove, minced

• 1/2 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

• 1 cup Parmesan cheese, grated

• 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

• 8 Tbsp unsalted butter

• 2 garlic cloves, minced

• 1/4 cup lemon juice

• 1/4 cup chicken broth

• 1/4 tsp ground black pepper

Instructions

1. Cut the chicken breasts in half lengthwise. Lightly beat until even in thickness.

2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F. Reduce the heat if chicken browns too quickly.

4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

*In Flyer October 23-29, 2022
Recipe and photo credit: Natasha’s Kitchen

Read More

Avocado Corn Salad

Ingredients

· 1 lb tomatoes, cut into bite size*
· 2 cups of corn, cooked*
· 2 avocados, peeled, pitted, and sliced*
· 1/2 red onion thinly sliced
· 1/4 cup cilantro, chopped
· 2 Tbsp extra virgin olive oil
· 3 Tbsp lime juice
· 3 garlic cloves, finely minced
· 3/4 tsp table salt
· 1/4 tsp black pepper

Instructions

1. In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, chopped cilantro and garlic cloves.
2. Drizzle the top with 2 Tbsp extra virgin olive oil, 3 Tbsp lime juice. Add salt and black pepper, or season to taste. Toss the salad gently just until combined and serve.

*In Flyer October 16-22, 2022
Recipe and photo credit: Natasha’s Kitchen

Roasted Pork Loin

Ingredients

For the pork loin:
· 1 (3- to 4-pound) boneless pork loin roast*
· 6 cloves garlic*
· 2 tsp kosher salt
· 1/2 tsp freshly ground black pepper
· 2 tbsp olive oil
· 2 tart medium apples, quartered
· 2 large onions, cut into eighths
· 2 tbsp butter, cut into small pieces
· 3 fresh rosemary sprigs
· 2 fresh sage sprigs
· 1/4 cup maple syrup

For the green apple sauce:
· 1 Granny Smith apple, cored and quartered
· 1/2 tsp freshly grated lemon zest
· 1 tbs freshly squeezed lemon juice
· 2 small garlic clove, minced
· 3/4 tsp finely chopped fresh mint leaves
· 3/4 tsp finely chopped fresh sage leaves
· 1/2 tsp finely chopped fresh parsley leaves
· 1/2 tsp finely chopped fresh rosemary leaves
· 1/4 tsp salt
· 1/4 cup olive oil

Instructions

1. Heat the oven. Put a rack in the middle of the oven and heat the oven to 400°F.

2. Make garlic paste. Cut off the stem end of the garlic cloves. Coarsely chop the garlic, then sprinkle with the salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle the pepper over the paste.

3. Trim the silver skin from the pork loin and rub with garlic paste. Trim the silver skin off of the pork loin but leave the fat cap intact. Rub the garlic paste evenly over all sides of the pork loin. Set aside at room temperature and refrigerate for up to 1 day.

4. Brown the pork loin on all sides. Heat the oil in a 10- to 12-inch pan over medium-high heat until shimmering. Add the pork and sear on all sides until it's deep golden-brown and easily releases from the pan, 6 minutes per side. Once all 4 sides have browned, transfer the pork loin to a plate.

5. Add the butter, onion, apples, and herbs to the pan. Turn off the heat but keep the skillet on the stove. Scatter the apples, onion, butter, rosemary, and sage around the pan. Drizzle with the maple syrup.

6. Return the pork loin and any juices to the pan. Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any juices from the plate.

7. Roast the pork loin for 1 hour. Roast the pork loin until an instant-read thermometer inserted into the thickest part of the pork reads 145°F, about 1 hour. Meanwhile, make the green apple sauce.

8. Make the green apple sauce while the pork roasts. Place the Granny Smith apple, lemon zest, lemon juice, garlic, mint, sage, parsley, rosemary, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 12 to 14 pulses, scraping down the sides of the bowl when necessary. Drizzle in the olive oil and pulse again until incorporated.

9. Rest the pork loin for 25 minutes. Remove the pan from the oven and transfer the pork to a clean cutting board. Let the pork loin rest for 20 minutes.

10. Slice the pork loin and serve with onion, apples, pan sauce, and green apple sauce. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings and the green apple sauce.

*In Flyer October 16-22, 2022
Recipe and photo credit: The Kitchn

Read More

Sweet Potato Beef Stew

INGREDIENTS

· 2 Tbsp olive oil
· 2 pounds sirloin steak, diced*
· Kosher salt and freshly ground black pepper, to taste
· 2 medium onions, diced
· 1 medium carrot, peeled and diced
· 2 celery ribs, diced
· 6 cloves garlic, minced
· 8 ounces mushrooms, quartered*
· 1/4 cup all-purpose flour
· 2 Tbsp tomato paste
· 1/2 cup dry red wine
· 4 cups beef stock
· 4 sprigs fresh thyme
· 2 bay leaves
· 1 1/2 pounds, peeled and cut in 1/2-inch chunks
· 3 Tbsp chopped fresh parsley leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
2. Add onion, carrot, and celery. Cook, stirring occasionally, until tender, about 4 minutes.
3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5 minutes.
4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
7. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve with your favourite salad.

*In Flyer October 9-15, 2022
Recipe and photo credit: Damn Delicious

Garlic Green Beans

INGREDIENTS

· 1 pound fresh green beans trimmed*
· 5 slices bacon diced*
· 1 small shallot diced
· 6 cloves garlic minced
· 6 Tbsp feta cheese*

INSTRUCTIONS

1. Boil green beans for 2 minutes. Drain and rinse with cold water for a minute. Set aside.
2. Add diced bacon and shallot to a 3 quart or larger pan over medium heat. Cook until crispy, 10 to 15 minutes, stirring occasionally.
3. Add green beans and minced garlic to the pan. Stir as you mix everything together, cooking for a few minutes.
4. Serve and top with feta cheese.

*In Flyer October 9-15, 2022
Recipe and photo credit: Savory Tooth

Read More

Pork Roast Dinner

Ingredients

· 3 lbs boneless pork loin roast*
· 3 tbsp olive oil
· 7 cloves garlic, minced
· 1 Tbsp dried crushed rosemary
· 1 Tsp dried thyme
· 1 Tsp dried oregano
· 1 Tsp paprika
· 5 carrots, peeled and cut into 1-inch pieces*
· 4 stalks celery, cut into 1-inch pieces
· 1 lb baby gold potatoes, quartered
· sea salt, to taste
· freshly ground black pepper, to taste

Instructions

1. Take the roast out of the fridge with fat side up on a platter and bring to room temperature.
2. Preheat the oven to 450°F.
3. In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
4. When the roast has reached room temperature, score the skin. This will allow the seasoning flavor to soak in while roasting.
5. Generously season the pork with salt and pepper.
6. Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over.
7. Cover the roast with a sheet of aluminum foil. Roast for an initial 25 minutes.
8. In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
9. After the initial 24 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
10. Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
11. Continue to roast uncovered at 350°F for 50 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender.
12. Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
13. Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.

*In flyer October 2-8, 2022
Recipe and photo credit: Easy Weeknight Recipes

Broccoli Slaw

Ingredients

· 3 cups julienned broccoli stems
· 2 cups small broccoli florets*
· 1 cup julienned carrots*
· 1 cup sliced red cabbage
· ¼ cup thinly sliced red onion
· ½ cup toasted sliced almonds, reserve some for garnish
· ⅓ cup dried cranberries, reserve some for garnish
· Coleslaw Dressing, omit the celery seed

Instructions

1. In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.
2. Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.

*In flyer October 2-8, 2022
Recipe and photo credit: Love and Lemons

Read More

Cauliflower Cheese

Ingredients

ROASTED CAULIFLOWER
2 lb cauliflower florets*
2 tbsp olive oil*
1/2 tsp sea salt
1/8 tsp pepper

CHEESE SAUCE
4 tbsp unsalted butter
3½ tbsp flour, plain
1 cup milk (full fat best)
1 cup cream
1/2 tsp cooking salt
1/4 tsp nutmeg powder
1 cup cheddar cheese*
1/2 cup gruyère cheese, grated *

TOPPING:
1/2 cup cheddar cheese *
1/2 cup gruyère cheese *

Instructions

ROASTED CAULIFLOWER
Preheat oven to 220°C / 430°F (200°C fan).
Toss cauliflower in oil, salt, and pepper. Spread on a large tray.
Roast 20 minutes (don't turn). Cauliflower should still be a bit firm, but with some colour on them. Remove from oven.
Turn oven down to 180°C/350°F.

CHEESE SAUCE
Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
Add cheese: Turn the stove off but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:
Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
Top with cheese: Sprinkle over gruyère followed chaeead cheese.
Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

*In Flyer Sept 25-Oct 1, 2022
Recipe and photo credit: Recipe Tin Eats

Rice Stuffed Chicken

For Chicken:
1 whole chicken*
1 tsp butter for the baking pan
To Marinade:
5 cloves garlic, mashed
½ tsp paprika
1 tsp black pepper
4 tbsp butter, softened
1 tsp salt

Rice Stuffing:
2 tbsp olive oil
1 large onion, finely chopped
1 small red bell pepper, finely chopped*
1 small green bell pepper, finely chopped*
4 cloves garlic, minced
½ cup long grain rice, rinsed well*
½ tsp black pepper
A pinch of cinnamon
1 tsp salt
1 tbsp lemon juice
1 cup warm water
¼ cup parsley, chopped
A few sprigs fresh mint, chopped

To Marinade the Chicken:
In a small bowl, combine all the ingredients. Coat all sides of the chicken with this mixture very well.
Put it in a bowl, cover with plastic wrap and let it sit in the refrigerator for 4 hours.
To Cook the Rice Stuffing:
Heat olive oil in a pan. Sauté chopped onion and peppers in it until the onions get translucent.
Add in the rice and salt. Cook for 4 minutes, stirring occasionally.
Add in black pepper, cinnamon, and lemon juice. Stir well.
Pour water and cook covered until it boils.
Reduce the heat to the lowest once it boils and let it simmer covered until the water is fully absorbed.
Remove from heat. Add in chopped parsley and mint. Give it a gentle stir and put it aside.

To Stuff and Bake the Chicken:
Preheat the oven to 220C/425F. Butter all sides of the baking pan with 1 tablespoon softened butter.
Remove the chicken from the refrigerator and with the help of a spoon, stuff it with the rice filling and place it into the buttered baking pan.
Tie the chicken legs with a heat-proof thread so that the filling inside the chicken won’t come out.
Bring the heat to 190C/375F and bake for 30 minutes. Remove the chicken and baste it with the juices. Put it back and bake for another 30 min. Remove it from the oven and baste for the second time. Put it back in the oven and bake for another 15min. You will bake it for 1 hour and 15 minutes. It is ready to be served.

*In Flyer Sept 25-Oct 1, 2022
Recipe and photo credit: Give Recipe

Read More