Chicken Burritos

Ingredients

Pulled Chicken

• 1 lb chicken breasts*

• 1 tbsp olive oil

• 1 yellow onion diced*

• 2 cloves garlic minced

• 1 cup chicken broth*

• 1/3 cup salsa*

• 2 tbsp taco seasoning*

• 1 tbsp lime juice

• salt & pepper, to taste

Guacamole: Mash avocado & mix all ingredients together

• 2 avocados mashed

• 1 red onion finely chopped*

• 1 tbs lime juice

• 2 garlic cloves, minced

• 1/2 tsp each salt & pepper

Sauteed veggies

• 1 tbsp olive oil

• 1 red pepper sliced*

• 1 green pepper sliced*

• 1 red onion sliced*

• Salt & pepper, to taste

Burritos

• 6 flour tortillas*

• 1 can pinto beans, rinsed and drained*

• 1 cup shredded cheese*

• pico de gallo or salsa*

• cilantro chopped

• sour cream*

Instructions

Pulled chicken

1. Boil chicken in hot water for 15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled slightly.

2. Heat olive oil in a large pan on medium heat. Add onion & garlic, sauteeing for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed. Bring to a boil, then down to a slow simmer and cook for 5 minutes until most of the liquid has absorbed into chicken.

Sauteed veggies

1. Heat oil in large pan on high heat until it starts to smoke. Add peppers and onion, then season with salt and pepper. Saute until vegetables are sizzling, about 2 minutes stirring often, then remove from heat and set aside.

Assembling the burritos

1. Meanwhile, heat drained pinto beans in a saucepan (or add to burrito cold) and mix all ingredients for guacamole together.

2. Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Add a small amount of chicken, veggies, beans, cheese and other desired toppings to each flour tortilla, placing all ingredients in the middle of each tortilla.

3. Fold up each side of your tortilla and then roll to form a wrap.

4. Cut in half with a very sharp knife and enjoy!

*In flyer July 2 - 8, 2023
Recipe and photo credit: The Girl on Bloor

Cantaloupe Smoothie

Ingredients

• 2-3 cups cubed cantaloupe (fresh or frozen)*

• medium frozen banana, sliced

• 1 cup milk

• 1/2 cup yogurt*

• 1-2 cups ice cubes

Instructions

1. Place the cantaloupe, banana, milk, yogurt, and ice in a blender.

2. Blend until smooth.

3. Add toppings and enjoy!

*In flyer July 2 - 8, 2023
Recipe and photo credit: Jar of Lemons

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Summer Buzz Fruit Salad

Ingredients

• 2 cups watermelon balls*

• 2 cups fresh sweet cherries,
  pitted and halved*

• 1 cup fresh blueberries

• 1/2 cup cubed English cucumber*

• 1/2 cup microgreens or torn
  mixed salad greens

• 1/2 cup crumbled feta cheese*

• 3 fresh mint leaves, thinly sliced

• 1/4 cup honey

• 1 tbs lemon juice

• 2 tbs grated lemon zest

Instructions

1. Combine the first 7 ingredients. In a small bowl, whisk together remaining ingredients. Drizzle over salad; toss.

*In flyer June 25 - July 1, 2023
Recipe and photo credit: Taste of Home

Cherry Chutney

Ingredients

• 4 pork blade steak*

• 1/4 cup olive oil

• 11/2 tbs brown sugar

• 2 tsp Dijon mustard

• 11/2 tbs soy sauce

• 1 tsp lemon zest

• 2 tsp parsley leaves chopped, plus more for garnish

• 2 tsp thyme leaves chopped

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp minced garlic

Instructions

1. Place the pork chops in a bowl or resealable gallon sized bag.

2. In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.

3. Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.

4. Preheat an outdoor grill or indoor grill pan to medium heat.

5. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.

6. Let the meat rest for 5 minutes, then serve with your favourite carb and a salad!

*In flyer June 25 - July 1, 2023
Recipe and photo credit: Dinner at the Zoo

Grilled Pork

Ingredients

• 3 cups fresh cherries, pitted and roughly chopped*

• 3/4 cup diced red onion

• 1/3 cup dried currants or raisins

• 2 cloves garlic, minced

• 2 tsp fresh grated ginger

• 1/2 cup red wine vinegar*

• 1 tbs whole grain mustard

• 2 tbs light brown sugar

• 1 1/2 tsp kosher salt

• 1 tsp.ground black pepper

• 1 tbs canola oil

Instructions

1. In a medium pot, heat oil over medium low heat then add onions and garlic.

2. Cook until softened, but not browned, 6 - 7 minutes, then add red wine vinegar and cook a few minutes more.

3. Add in cherries, currants, ginger, brown sugar, mustard, salt and pepper.

4. Simmer for 30 minutes, stirring occasionally, until cooked down and thickened.

5. Cool completely then pack in an airtight container and refrigerate for up to 2 weeks.

6. Perfect with pork chops, steak or braces sausages!

*In flyer June 25 - July 1, 2023
Recipe and photo credit: Pooks Pantry

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Best Chocolate Mousse Cake

Ingredients

FOR THE CRUST

• Cooking spray, for pan

• 24 Oreos, crushed

• 6 tbs butter, melted

• Pinch of salt

FOR THE CHOCOLATE MOUSSE

• 2 tsp gelatin

• 2 1/2 tbs cold water

• 2 1/4 cup semisweet chocolate chips

• 3 cup heavy cream, divided

• 1/2 cup powdered sugar

• 2 qt. strawberries, stems removed

FOR THE GANACHE TOPPING

• 2/3 cup heavy cream

• 2 cups semisweet chocolate chips

• chocolate shavings

Instructions

1. Make crust: Grease an 8" springform pan. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.

2. Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 11 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.

3. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.

4. Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, stemmed side down.

5. Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.

6. Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.

7. Refrigerate ganache until slightly thick, 15 minutes, and spread over mousse. Sprinkle chocolate shavings on top.

   *In flyer June 18 - 24, 2023
   Recipe and photo credit: Delish

Vietnamese Shrimp Noodle bowl

Ingredients

• 8 oz vermicelli rice noodles (as per cooking instruction)

• 16 large cooked shrimp (peeled)*

• 1 cup lettuce leaves*

• ½ cup sliced cucumbers

• ½ cup shredded carrots*

• ½ cup mixed fresh herbs ((i.e. mint,cilantro, basil, etc.))

• ¼ cup chopped peanuts

Vinaigrette

• ¼ cup lime juice

• ¼ cup fish sauce

• ¼ cup soy sauce

• 1 tbs chili paste

• 1 tbs sugar

• 2 garlic gloves (grated)

Instructions

1. Divide noodles between four bowls and top each one with equal parts cooked shrimp, sliced cucumbers, shredded carrots and fresh herbs.

2. In a small bowl, whisk together the vinaigrette and drizzle on top of each vermicelli bowl.

3. Sprinkle with chopped peanuts to serve.

*In flyer June 18 - 24, 2023
Recipe and photo credit: The Lemon Bowl

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Ingredients

• ⅓ cup Soy sauce

• 2 tbs Ketchup*

• ½ tsp Cumin

• 1 tsp Garlic powder

• 1 tsp Paprika

• ½ tss Ginger powder

• 1 tbs Rice Wine Vinegar

• 1 tbs Honey

• 2 tbs Light Brown Sugar

• 2 tsp Sriracha

• ⅓ cup Chicken broth

• 1 tbs Cornstarch

• 2 tbs Sesame oil

• 2 lbs boneless skinless Chicken cut into 1-inch pieces*

• sesame seeds optional garnish

• sliced green onion

Instructions

1. Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.

2. Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.

3. Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.

4. TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).

5. Add the sauce to the skillet. Stir to coat the chicken. Cook for 4 minutes.

6. Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.

7. Serve over rice with a sprinkle of sesame seeds and sliced scallions!

   *In flyer June 11 - 17, 2023
   Recipe and photo credit: Boulder Locavore

Mexican Layered Salad

Ingredients

• 4 cups torn romaine*

• 1 red onion, thinly sliced, optional

• 1 large cucumber, halved and sliced*

• 3 tomatoes, chopped*

• 1 each red/green sweet pepper, chopped

• 2 ripe avocados, peeled and sliced*

• 1-1/2 cups mayonnaise

• 1/4 cup canned chopped green chiles

• 2 tsp chili powder

• 1/2 tsp onion powder

• 1/4 tsp salt

• 1/4 tsp garlic powder

• 1 cup crushed tortilla chips

• 1/2 cup shredded cheddar cheese*

Instructions

1. In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado.

2. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top.

3. Sprinkle with chips and cheese.

*In flyer June 11 - 17, 2023
Recipe and photo credit: Taste of Home

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Easy Sausage Jambalaya

Ingredients

• 12 ounces sausage cut into ½ inch pieces*

• 4 cups chicken stock*

• 2 cups long grain rice*

• 4 ounces bacon

• ½ green pepper diced diced

• 1 red bell pepper diced diced

• 1 medium onion diced diced*

• 4 cloves of garlic finely diced

• 1 large yellow squash diced

• 2 tablespoon olive oil*

• 2 tbs hot sauce.

• ½ tbs salt

Instructions

1. In a large pan over medium heat add your olive oil.

2. Now add your bacon and crisp up, about 7 minutes.

3. Add your onions, peppers, squash and garlic and cook for a few minutes.

4. Now add your andouille sausage and cook for a couple minutes to sweat out some of the flavor from the sausage.

5. Add your stock, salt and rice and mix it in well.

6. Add your hot sauce.

7. Turn your heat to high and bring to a boil.

8. Once it is boiling, reduce heat to low and place a tight fitting lid over the top.

9. Cook for about 24 minutes or until all of the liquid has been absorbed.

10. Remove from the heat and serve hot.

    *In flyer June 4 - 10, 2023
    Recipe and photo credit: Keeping it Simple Blog

spinach & strawberry Salad

Ingredients

For the Strawberry Spinach Salad

• 3/4 cup raw pecans

• 1/2 red onion very thinly sliced*

• 10 ounces fresh baby spinach

• 1 lb strawberries hulled and quartered*

• 3/4 cup crumbled feta cheese*

For the Poppy Seed Dressing

• 1/4 cup balsamic vinegar

• 3 tbs extra-virgin olive oil*

• 1 1/2 tbs poppy seeds

• 1 1/2 tbs honey

• 1/2 tsp Dijon mustard

• 1/2 tsp kosher salt

• 1/8 tsp black pepper

Instructions

1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant. Transfer to a cutting board and roughly chop.

2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

3. Prepare the dressing: In a liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.

4. Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired. 

*In flyer June 7 - 10, 2023
Recipe and photo credit: Well Plated

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Chilli Prawn Pasta

Ingredients

• 1 tbsp olive oil

• 3 garlic cloves, crushed

• ½ tsp dried chilli flakes

• 150g baby plum tomatoes*

• 150ml white wine

• 200g spaghetti*

• basil, a handful of leaves

• 225g raw peeled prawns*

• a generous knob butter*

Instructions

1. Heat the oil in a large frying pan, add the garlic and chilli flakes, and cook gently for 2-3 minutes. Add the tomatoes and cook for 3-4 minutes or until they start to soften. Tip in the wine and simmer for 5 minutes.

   Meanwhile, cook the spaghetti in boiling salted water until just tender then drain, reserving a cup of water.

   Stir the basil and the prawns into the tomatoes, season well, and cook until the prawns turn pink. Stir in the butter and spaghetti with a splash of the cooking water to loosen the sauce, toss and serve.

   *In flyer May 28 - June 3, 2023
   Recipe and photo credit: Olive Magazine

Roasted Cauliflower Salad

Ingredients

• 1 large head cauliflower,
  cut into bite-sized florets*

• 1 red onion, sliced into 1/4 inch wedges

• 1 ½ Tbs olive oil

• 1 tsp ground cumin

• 1/2 tsp ground cardamom

• 1 tsp sea salt

• 2 tsp lemon zest 

• 2 Tbs lemon juice 

• 1-2 tsp maple syrup

  For Garnish

• 1/4 cup chopped fresh parsley

• 1/2 cup roasted pistachios, chopped 

• 1 Tbs  molasses 

Instructions

1. Preheat the oven to 425 degrees F (218 C).

2. On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

3. Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust,
   as needed, adding more maple syrup for sweetness or salt to taste.

4. Garnish with fresh parsley,
   chopped pistachios, and a drizzle
   of pomegranate molasses.

5. Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days. 

*In flyer May 28 - June 3, 2023
Recipe and photo credit: Minimalist Baker

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Easy Honey Garlic Pork Chops

Ingredients

• 4 pork chops*

• Salt and pepper, to season

• 2 tsp garlic powder

• 2 tbs olive oil

• 1 tsp unsalted butter

• 6 cloves garlic, minced

• 1/4 cup honey

• 1/4 cup chicken broth

• 2 tbs apple cider vinegar*

Instructions

1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.

2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 5-6 minutes each side). Transfer to a plate; set aside.

3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant. Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly, while stirring occasionally.

4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

   *In flyer May 21 - 27, 2023
   Recipe and photo credit: Cafe Delites

Fully loaded wedge salad

Ingredients

Salad:

• 1 head lettuce*

Dressing:

• 1/2 cup sour cream, about 6 ounces*

• 3 ounces soft Blue Cheese or Gorgonzola*

• 1 Tbs buttermilk*

• juice of 1/2 lemon, more to taste*

• salt and pepper to taste

Toppings:

• crumbled bacon*

• minced red onion

• finely chopped bell pepper*

• finely chopped cucumber

• finely chopped carrots

• chopped croutons

• chopped tomatoes*

• finely chopped hard cooked egg

• chopped or sliced black olives

• garbanzo beans

Instructions

1. Put the dressing ingredients together in a small food processor and process briefly until combined, but still lumpy. Add salt and fresh cracked black pepper to taste, and add more milk if you'd like a thinner dressing. Add more lemon juice if you like.

2. Wash and dry your head of lettuce. Remove any loose or browned leaves. Slice in 1/2, through the core. Slice each half into 3 wedges, so you have a total of 6 wedges. Remove any bit of core from the bottom of each wedge. Do this shortly before serving your salad.

3. Arrange your lettuce on a platter and drizzle each wedge with a little of the dressing. Scatter the toppings on top of the wedges and all around them.

4. Serve immediately with extra dressing.

*In flyer May 21 - 27, 2023
Recipe and photo credit: The View from Great Island

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Blistered Asparagus Frittata

Ingredients

• 10 large eggs

• ½ cup heavy cream*

• 2 oz. Gruyère, coarsely grated*

• 2 cups (packed) arugula or other tender salad greens

• 1 lb bunch asparagus*

• 3 Tbs extra-virgin olive oil, divided

• Kosher salt

• 1 large red onion, thinly sliced

• 4 garlic cloves, finely chopped

• 1 Tbs coarsely chopped oregano

• Freshly ground black pepper

• 1 Tbs coarsely chopped chives

Instructions

1. Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.

2. Separate woody ends from asparagus spears; thinly slice ends and set aside.

3. Heat 1 Tbs oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 4-7 minutes. Season with salt and transfer to a plate.

4. Add 1 Tbs oil to same skillet. Cook red onion, garlic, oregano, and reserved asparagus ends, stirring occasionally, until onion is softened and asparagus is tender, about 6 minutes. Season generously with salt and pepper.

5. Swirl remaining 1 Tbs oil in skillet and wait 30 seconds before pouring in reserved egg mixture. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set at the edges, about 4 minutes.

6. Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 16-19minutes. Let cool in pan 15 minutes.

7. Just before serving, scatter chives over frittata and season with more pepper.

   Do Ahead: Frittata can be made 3 days ahead.

   *In flyer May 14 - 20, 2023
   Recipe and photo credit: Bon Appetit

Best BBQ Ribs

Ingredients

Dry Rub:

• 2 tbs brown sugar

• 1 tbs chili powder

• 2 tsp salt

• 1 tsp ground pepper

• 1 tsp dry mustard

• 1/2 tsp onion powder

• 5 lb pork spareribs*

Barbecue Sauce:

• 1 tsp chili powder

• 2 tsp onion powder

• 2 tsp garlic powder

• 2 tbs butter

• 3/4 cup ketchup*

• 3/4 cup apple jelly

• 1/4 cup apple cider vinegar

• 2 tbs molasses

• 1 tbs Dijon mustard*

• 1 tbs Worcestershire sauce

• Tabasco sauce, to taste

• Salt and pepper 


Instructions

Dry Rub

1. In a bowl, combine all the ingredients. Set aside.

2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 2 hours, or overnight.

3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2.5 hours, or until the meat is tender.

Barbecue Sauce

1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 6 minutes or until the sauce becomes syrupy. Season with salt and pepper.

2. Preheat the grill, setting the burners to medium. Oil the grate.

3. Remove the ribs from the foil and grill for 5 to 6 minutes on each side, brushing with 1/2 of the barbecue sauce. Serve with the remaining sauce.

*In flyer May 4 - 20, 2023
Recipe and photo credit: Ricardo Cuisine

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Creamy Chicken Casserole

Ingredients

• 7 oz smoked chopped bacon*

• 1 tbsp olive oil

• 1/2 tbsp butter

• 6 skin-on chicken legs*

• 1 tsp Kosher salt

• 1/2 tsp ground black pepper

• 6 shallots quartered

• 4 large garlic cloves sliced

• 1.7 pounds potatoes quartered*

• 2 tbsp Dijon mustard

• 1 tsp  mustard

• 1 tbsp runny honey

• 1 1/8 cups medium-dry apple cider

• 1 cup single (pouring) cream*

• 1/2 tsp dried tarragon

• 5 fresh thyme sprigs

• 1 lemon zest only

Instructions

1. Preheat the oven to 200C (400F).

2. Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.

3. Dry fry the bacon until crisp. Set aside on a kitchen towel lined bowl.

4. Add a the olive oil and butter to the pan and pan fry the chicken legs, until nicely browned. Set aside.

5. Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.

6. Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.

7. Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.

8. Uncover the pot and cook until the potatoes are tender.

   *In flyer May 7 - 13, 2023
   Recipe and photo credit: Super Golden Bakes 

spring salad

Ingredients

Strawberry Spinach Salad:

• 3/4 cup raw pecans

• 1/2 small red onion very thinly sliced

• 10 ounces fresh baby spinach or 50/50 arugula

• 1 quart strawberries hulled & quartered *

• 3/4 cup crumbled feta cheese*

For the Poppy seed Dressing:

• 1/4 cup balsamic vinegar

• 3 tbs extra-virgin olive oil

• 1 1/2 tbs poppy seeds

• 1 1/2 tbs honey

• 1/2 tsp Dijon mustard

• 1/2 tsp kosher salt

• 1/8 tsp black pepper

Instructions

1. Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Transfer to a cutting board and roughly chop.

2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).

3. Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.

4. Assemble the salad: Place the spinach in a serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

*In flyer May 7 - 13, 2023
Recipe and photo credit: Well Plated

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Pasta with Asparagus & Sirloin Steak with Garlic Butter

Ingredients

• 7 garlic cloves, minced

• 1/2 tsp crushed red pepper flakes

• 3 dashes hot pepper sauce

• 1/4 cup olive oil*

• 1 tbs butter*

• 1 lb fresh asparagus, cut into 1-1/2-inch pieces*

• Salt to taste

• 1/4 tsp pepper

• 1/4 cup shredded Parmesan cheese

• 1/2 lb macaroni, cooked and drained*

Instructions

1. In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese.

2. Pour over hot pasta and toss to coat.

3. Serve immediately.

   *In flyer April 30 - May 6, 2023
   Recipe and photo credit: Taste of Home 

Sirloin Steak with Garlic Butter

Ingredients

• 1 1/4 lbs sirloin steak*

• salt & pepper to taste

• 1 tbs olive oil*

• 4 tbs butter softened*

• 1/2 tsp garlic minced

• 1 tbs minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Instructions

1. Pat each steak dry with a paper towel. Heat a large cast iron skillet over medium high heat.

2. Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

3. Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.

4. While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

5. Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

*In flyer April 30 - May 6, 2023
Recipe and photo credit: Dinner at the Zoo

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Szechuan Chicken Lettuce Wraps & Best Creamy Salmon Pasta

Ingredients

Chicken:

• 2 chicken breasts, cut into small strips

• 1 tbs sesame oil

• 1 + ¼ cups panko breadcrumbs

• 1 tbs soy sauce

• 1 tbs rice vinegar (black)

• ½ tsp salt

• ¼ tsp ground black pepper

• 1 egg

• 1 tbs mayonnaise*

• ¼ cup all-purpose flour*

Lettuce Wraps:

• 1 cup fried chow mein noodles

• ¼ cup green onions, sliced

• ½ cup fresh cilantro, chopped

• ¼ cup peanuts

• ½ cup sweet chili sauce

• 2 tsp black sesame seeds

• lime wedges

• 1 head lettuce, cut in half through the stem*

Spicy Mayo:

• ¼ cup mayonnaise*

• 1 tbs Sriracha hot sauce

• 1 tsp freshly squeezed lime juice

Instructions

Chicken

1. Preheat oven to 400F. Line a pan with foil & brush with cooking oil.

2. In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs & cook for 2-3 minutes stirring continuously until the breadcrumbs start to brown. Remove from heat & mix in soy sauce, rice wine vinegar, salt & pepper. Toss to combine & set aside.

3. In a small bowl, beat the egg & mayonnaise together. Pour mixture into a bowl & set aside. Place flour into another dish & set aside.

4. Fully coat each chicken strip with flour, then with egg, & with the panko breadcrumb mixture.

5. Place the coated chicken strips onto your cooking tray & bake for 22-25 minutes, until the chicken is golden brown.

   Lettuce Wrap Filling

6. Place chicken strips into a bowl & add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.

7. Transfer chicken mixture into serving dish & sprinkle with sesame seeds. Add lime wedges.

   Spicy Mayo

8. In a small bowl, mix mayonnaise, hot sauce, & lime juice together.

   Serve spicy mayo on the side or drizzle on top of chicken mixture.

   To eat, scoop several tablespoons of the chicken mixture into the center of a lettuce leaf, drizzle extra spicy mayo on top, & wrap like a taco.

   *In flyer April 23 - 29, 2023
   Recipe and photo credit: Ahead of Thyme

 

The Best Creamy Salmon Pasta

Ingredients

• Nonstick cooking spray

• 2 salmon fillets*

• 1 tsp salt

• 1/2 tsp ground black pepper, divided

• 12 ounces pasta*

• 2 tbs unsalted butter

• 4 garlic cloves, minced

• 1-1/4 cups heavy cream*

• 1/2 cup dry white wine

• 2 tsp grated lemon zest*

• 1 box (5 ounces) baby spinach

• 2 tbs capers

• Lemon wedges, for garnish*

Instructions

1. Preheat oven to 350 F & boil large pot of water. Spray small baking pan with nonstick spray. Place salmon, skin side down, on pan & sprinkle with 1/2 tsp salt & 1/4 tsp pepper. Transfer to oven & bake 14 to 16 minutes until salmon is opaque throughout.

2. Add large pinch of salt to pot of boiling water cook pasta.

3. While pasta is cooking, heat butter in large high-sided skillet over medium heat. Add garlic & cook 1 minute, stirring . Add cream, wine, lemon zest & remaining 1/2 tsp salt and 1/4 tsp pepper. Heat to boiling over medium-high heat, then reduce heat to medium & cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

4. Add spinach & capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.

5. Remove salmon from oven, remove the skin & discard then break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.

*In flyer April 23 - 29, 2023
Recipe and photo credit: Fox Loves Lemons

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Perfect Grilled Steak & Goat Cheese Salad

Ingredients

Serves 2 - 4:

• 2, 1lb bone-in strip steaks*

• vegetable oil

For the Steak Seasoning:

• 3/4 tbs rock salt

• 1-1/2 tsp whole black peppercorns

• 2 tsp dried minced garlic

• 1 tsp dried minced onion

• 1/4 tsp fennel seeds

• 1/8 tsp red chili pepper flakes

For the Herb Butter:

• Big pinch steak seasoning (see above)

• 1/s cup salted butter

• 1 tbs finely minced fresh rosemary

• 1 tbs finely minced fresh thyme

• 2 tbs chopped parsley

• 2 garlic cloves, minced

Instructions

1. For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind.

2. For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm. Can be done ahead of time.

3. For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Rub each side with oil then season generously with the steak seasoning and press gently into steaks so it sticks.

4. Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on how many burners you have) then heat on high for 10-15 minutes, or until the grill reaches 500 degrees. Add steaks to the lit side then sear on each side for cooking according the your desired doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with sliced herb butter then serve.

*In flyer April 16 - 22, 2023
Recipe and photo credit: Iowa Girl Eats

 

Goat Cheese Salad

Ingredients

Salad:

• 12 ounces Lettuce*

• 6 ounces Tomatoes*

• 6 ounces Cucumber*

• 12 ounces cucumber*

• 6 ounces sweet pepper*

• Goat Cheese to your taste*

• 1 cup Croutons

Walnut dressing:

• 3.5 ounces Walnuts

• 6 tbsp Extra Virgin Olive Oil

• 4 tbsp Honey*

• ¼ cup Water

Instructions

1. Rinse the vegetables under running water. Cut everything into bite-size pieces and place into a large mixing bowl. Add goat cheese and croutons.

2. To make the walnut dressing, process the whole walnuts in a food processor. Add olive oil, honey and water and pulse until well combined.

*In flyer April 16 - 22, 2023
Recipe and photo credit: Happy Foods Tube

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Lemon Herb Mediterranean Chicken Salad

Ingredients

Marinade/Dressing:

• 2 tbs olive oil

• 1/4 cup fresh lemon juice

• 2 tbs water

• 2 tbs red wine vinegar

• 2 tbs fresh chopped parsley

• 2 tsp dried basil

• 3 tsp garlic , minced

• 1 tsp dried oregano

• 1 tsp salt

• cracked pepper , to taste

• 1 lb skinless, boneless chicken thigh fillets or chicken breasts*

Salad:

• 4 cups lettuce leaves*

• 1 large cucumber diced

• 2 Roma tomatoes diced

• 1 red onion sliced*

• 1 avocado sliced

• 1/3 cup pitted Kalamata olives, sliced

• Lemon wedges to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

2. Add the chicken to the marinade in the bowl; marinade chicken for 3 two hours in the refrigerator. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

3. Once chicken is ready, heat 1 tbs of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

*In flyer April 9 - 15, 2023
Recipe and photo credit: Cafe Delites

 

Lemon Cupcakes with Buttercream

Ingredients

For the Cupcakes:

• 1 2/3 cup all-purpose flour*

• 1 cup granulated sugar

• 2 tbs lemon zest

• 1/4 tsp baking soda

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup butter melted*

• 2 eggs room temperature

• 1/2 cup sour cream, room temperature

• 1/4 cup whole milk, warm

• 1/4 cup lemon juice

For the Buttercream:

• 1 cup butter*

• 4.5 cups powdered sugar

• 1/4 tsp salt

• 1/4 cup lemon juice

• 3 tbs lemon zest 

Instructions

1. Preheat oven to 375F. Line the cupcake tin with papers.

2. Add the sugar & lemon zest to the bowl of a food processor then pulse until zest is broken up & the sugar is pale yellow In color.

3. Sift the flour, baking soda, baking powder & salt into a large bowl then whisk together & set aside.

4. Add the eggs, milk, melted butter, lemon juice, sour cream, & sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds & mix once more.

5. Add the wet to the dry mixture & mix until just combined. Fill cupcake papers about 3/4 the way up. Bake for 5 min at 375F then reduce temperature to 350F & bake another 12-16 or until the springy.

*In flyer April 9 - 15, 2023
Recipe and photo credit: Preppy Kitchen

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Spring Cobb Salad

Ingredients

• FOR DRESSING:

  • 1/2 c.full fat Greek yogurt

  • 3 tbsp.extra-virgin olive oil

  • 2 tbsp.lemon juice

  • 1/2 tsp.lemon zest

  • 1 tbsp.chopped dill

  • 2 garlic cloves, minced

  • 2 tbsp.water

  • Kosher salt 

  • Freshly ground black pepper

• FOR SALAD:

  • 2 romaine, cut into bite-sized pieces 

  • 4hard-boiled eggs, peeled and quartered

  • 2 cup croutons

  • 1 cup thinly sliced radishes

  • 1 ripe avocado, sliced

  • 4 oz. snap peas, trimmed and halved

Instructions

1. In a medium bowl, whisk together yogurt, oil, lemon juice, lemon zest, dill, and garlic. Add water 1 tablespoon at a time until desired texture is reached. Season to taste with salt and pepper.

2. Assemble salad: add lettuce to serving plate or bowl. Add rows of eggs, croutons, radishes, avocado, and snap peas. Drizzle with half the dressing and season salad lightly with salt and pepper. Serve with additional dressing on the side.

*In flyer April 2 - 8, 2023
Recipe and photo credit: Delish

 

Sriracha Maple Chicken

Ingredients

• 3 chicken thighs*

• 3 tbsp. extra-virgin olive oil*

• 2 tbsp. maple syrup

• 1 tbsp. sriracha 

• 1 tbsp.soy sauce 

• 1/2 tsp.ground cumin 

• Juice of 1/2 lime or lemon 

• 1 yam, cut into 2.5cm cubes*

• 1 red onion, sliced into half moons 

• Salt

• Freshly ground black pepper 

• Coriander, for serving 

Instructions

1. In a large bowl, whisk together 2 tablespoons oil, maple syrup, sriracha, soy sauce, spices, and lime juice. Add chicken and toss to coat. Cover bowl and marinate for at least 30 minutes and up to 4 hours. 

2. Preheat oven to 220°C (200ºC fan). Heat a large ovenproof pan over medium-high heat, heat remaining 1 tablespoon oil. Add chicken thighs, skin side-down and cook until skin is crispy, 4 to 6 minutes. Remove chicken to plate. 

3. Stir in sweet potato and red onion and season with salt and pepper. Let cook until sweet potatoes begin to colour and onion begins to soften, about 5 minutes. Return chicken to pan skin side-up, along with any leftover marinade then transfer skillet oven. 

4. Bake until chicken is cooked through and sweet potato is tender, about 15 minutes. Garnish with coriander before serving. And serve with lime wedges for squeezing.

*In flyer April 2 - 8, 2023
Recipe and photo credit: Delish

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Roasted Cauliflower Salad & Garlic Butter Pork Tenderloin

Ingredients

• 1 large head cauliflower, cut into bite-size*

• 1 red onion, thinly sliced

• 1 ½ tbs olive oil

• 1 tsp ground cumin

• 1/2 tsp ground cardamom

• 1 tsp sea salt

• 2 tsp lemon zest*

• 2 tbs lemon juice*

• 1-2 tsp maple syrup

  FOR GARNISH

• 1/4 cup chopped fresh parsley

• 1/2 cup roasted pistachios, chopped

• 1 tbs molasses

Instructions

1. Preheat the oven to 425 degrees F (218 C).

2. On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

3. Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.

4. Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.

5. Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days.

*In flyer March 26 - April 1, 2023
Recipe and photo credit: Minimalist Baker

 

Garlic Butter Pork Tenderloin

Ingredients

• 2 1-pound pork tenderloins, trimmed*

• 1/4 cup hoisin sauce

• 1 lb green beans, trimmed*

• 1 1/2 pounds baby potatoes cut in 1/2

• 3 tbs olive oil

• kosher salt and freshly ground pepper

• 4 tbs butter softened

• 2 tbss freshly minced chives

• 4 garlic cloves minced into paste

• non stick cooking spray

Instructions

1. Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with cooking spray. 

2. In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet. 

3. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. 

4. Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 28 minutes, or until thickest part of tenderloins reaches 140 degrees. 

5. While tenderloin is roasting, combine butter, chives, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest before slicing.

6. Top potatoes and green beans with remaining two tablespoons of garlic herb butter and serve.

*In flyer March 26 - April 1, 2023
Recipe and photo credit: Number 2 Pencil

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Chicken Pot Pie & Very Best Avocado Salad

Ingredients

• 1/3 cup butter*

• 1/3 cup all-purpose flour*

• 2 garlic cloves, minced

• 3 green onions, minced

• 1/2 tsp salt

• 1/2 tsp pepper

• 1-1/2 cups water

• 2/3 cup 2% milk*

• 2 teaspoons chicken bouillon granules

• 2 cups cubed cooked chicken*

• 1 cup frozen mixed vegetables*

  pastry:

• 1-2/3 cups all-purpose flour*

• 2 tsp celery seed

• 1 package (8 ounces) cream cheese, cubed

• 1/3 cup cold butter*

Instructions

Preheat oven to 425°. In a saucepan, melt butter over medium heat. Stir in flour, garlic, green onion, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside.

1. For pastry, in a large bowl, combine flour and celery seed. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry.

2. Bake until crust is golden brown and filling is bubbly, 40-45 minutes.

*In flyer March 19 - 25, 2023
Recipe and photo credit: Taste of Home

 

Very Best Avocado Salad

Ingredients

• 2 avocados, cubed*

• 2 cups cubed cucumber

• 3 tbs fresh lime juice

• 2 tbs extra-virgin olive oil

• 1 jalapeno, seeds and membrane removed

• 2 garlic cloves, minced

• 1/4 tsp salt

• 1/2 cup chopped herbs cilantro, parsley, basil, dill

• Hot sauce, optional 

Instructions

1. In the bottom of a salad bowl, whisk the lime juice, olive oil, garlic, jalapeno, and salt together. Stir in the herbs. (If making ahead of time, cover and refrigerate up to one day.)

2. When ready to serve the salad, cut the avocados in half, remove the pits, and cut into cubes.

3. Add the cubed avocado and cucumber to the bowl with the dressing. Gently toss the avocado and cucumber around the bowl so that they are well coated in the dressing. Taste, and then season with additional salt and your favorite hot sauce (optional).

*In flyer March 19 - 25, 2023
Recipe and photo credit: Inspired Taste

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Creamy Beef Pasta & Roasted Broccoli Salad

Ingredients

• 1 ½ lbs fresh extra lean ground beef*

• 1 tbs olive oil

• ½ cup yellow or white onion chopped*

• 4 tbs garlic chopped

• 1 tsp sea salt

• 1 tsp ground black pepper

• 2 cups pasta sauce*

• 2 cups water

• 2 cups pasta shells uncooked*

• 3 tbs Italian seasoning mix

• 1 cup heavy cream*

• ½ cup shredded Parmesan cheese* 

Instructions

In a large pot or skillet, saute the onions in olive oil until soft

• Add ground beef, and cook until brown

• Add the garlic, salt and pepper

• Stir in the tomato sauce, pasta and water

• Cover and bring to a boil, then remove lid, and cook for about 10 minutes or until pasta starts to soften

• Add the Italian seasoning, reduce heat to medium low, and stir in the cream

• Cook on low heat until sauce begins to thicken

• Add the Parmesan cheese, and serve

*In flyer March 6-18, 2023
Recipe and photo credit: Meatloaf and Melodrama

 

Roasted Broccoli Salad

Ingredients

Crust:
·         1 cup unsalted butter
·         2 cups all-purpose flour
·         ½ cup granulated sugar
·         ¼ tsp salt
Filling:
·         ½ cup fresh squeezed orange juice*
·         Zest of 1 orange*
·         1 tsp orange extract
·         1 ½ cups granulated sugar*
·         ¼ cup all-purpose flour*
·         ½ tsp baking powder
·         4 large eggs*
·         Powdered sugar for topping

 

Instructions

Roast broccoli, bacon, and shallot: Preheat oven to 425 degrees. Place broccoli on a large sheet pan, on one side. Place bacon and shallots on the other side. Drizzle broccoli with a little olive oil, and sprinkle with salt. Roast everything for 30 minutes, until things are nice and browned. Transfer broccoli, bacon, and shallots to a bowl.

1. Make sourdough croutons: Turn the oven temp down to 375 degrees. Drain off excess bacon fat if needed, and then add sourdough to the bacon pan and toss to coat in the bacon fat. Add more olive oil or butter as needed to get the croutons evenly coated. Bake for 8 minutes until crispy and lightly browned.

2. Toss and serve: Toss broccoli, bacon, and shallot with feta (add it while everything is hot so it melts a little bit! so yum), lemon zest and lemon juice, and sourdough croutons. Finish with 2 cloves of freshly grated garlic. Also: salt, pepper, and olive oil to taste. Enjoy with your favourite main dish.

*In flyer March 6-18, 2023
Recipe and photo credit: Pinch of Yum

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