Chicken Musakhan

Ingredients

• 1 chicken divided into 4 pieces

• 120ml olive oil, plus 2–3 tbs extra

• 1 tbs ground cumin

• 3 tbs sumac

• ½ tsp ground cinnamon

• ½ tsp ground allspice

• 30g pine nuts

• 3 large red onions, thinly sliced

• 4 flatbread or naan bread

• 5g parsley leaves, roughly chopped

• Salt and black pepper

To serve:

• 300g Greek-style yoghurt

• 1 lemon, quartered

Instructions

1. Preheat the oven to 200°C fan.

2. Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 40 minutes. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

3. Meanwhile, put 2 tablespoons of oil into a large sauté pan, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

4. When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

*In flyer April 7 - 13, 2024
Recipe and photo credit: Otto Lenghi

Carrot Ginger Soup

Ingredients

• 1 tbs extra-virgin olive oil

• 1/2 medium yellow onion, chopped

• 1/2 teaspoon sea salt

• 5 garlic cloves, smashed

• 1 lb carrots, roughly chopped

• 3 tsp grated fresh ginger

• 1 tbs apple cider vinegar

• 3 cups vegetable broth

• freshly ground black pepper

• 1 tsp maple syrup, optional

• coconut milk for garnish, optional

Instructions

1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 10 minutes more, stirring occasionally.

2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 25 minutes.

3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.

4. Serve with a drizzle of coconut milk, if desired.

*In flyer April 7 - 13, 2024
Recipe and photo credit: Love and Lemons

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Coconut Braised Cabbage

Ingredients

• 2 tbsp. coconut oil, divided

• 1 small head green cabbage, cut
  into large wedges

• 1 small green or red chilli, seeded, finely chopped

• 6 cloves garlic, finely chopped

• 1 (2”) piece ginger, peeled, finely chopped

• 2 tsp. tomato paste

• 1 tsp. turmeric

• Kosher salt

• 1 (15-oz.) can chickpeas, drained, rinsed

• 1 (13.5-oz.) can full-fat unsweetened coconut milk

• 1 red bell pepper, seeds and ribs removed, thinly sliced

• Zest and juice of 1 lime

• Chopped fresh cilantro, for serving

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes, then add 1 tablespoon oil. Arrange cabbage cut side down in skillet and cook, turning occasionally, until deeply golden brown, 3 to 4 minutes per side. Transfer cabbage to a plate.

2. In same skillet over medium heat, heat remaining 1 tablespoon oil. Add chilli, garlic, ginger, tomato paste, and turmeric and cook, stirring often, until fragrant, about 1 minute; season with salt. Add chickpeas, milk, bell pepper, and 1/2 cup water. Nestle cabbage into pan and bring to a simmer. Cover and cook until cabbage is very tender, 20-25 minutes.

3. Stir in lime zest & juice. Top with cilantro. 

*In flyer March 31 - April 6, 2024
Recipe and photo credit: Delish

Dirty rice

Ingredients

• 1/2 lb ground beef 

• ½ lb ground sausage 

• ½ cup chicken 

• 1 tsp salt

• ½ tsp freshly ground black pepper

• ¼ cup all-purpose flour

• 1 onion , diced

• ½ cup celery , diced

• 1 green bell pepper , diced

• 4 cloves garlic , minced

• 2 tsp Cajun seasoning

• ¼ tsp cayenne pepper

• 1/4 tsp dried oregano leaves

• 1/4 tsp dried thyme

• 2 bay leaves

• 2 cups long-grain white rice 

• 4 cups low-sodium chicken broth

• ½ cup chopped green onion

• ¼ cup fresh chopped parsley

Instructions

1. Add ground beef, sausage and chicken to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned. 

2. Add flour and stir. Add onion, bell pepper, and celery and sauté for 3 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine. 

3. Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes. Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes. 

4. Garnish with green onion and parsley before serving.

*In flyer March 31 - April 6, 2024
Recipe and photo credit: Tastes Better from Scratch

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Mushroom-stuffed chicken breast

Ingredients

• 2 chicken breasts 

• 3/4 tsp salt

• 2 tsp pepper

• 2 tbsp unsalted butter

• 10 oz mushrooms thinly sliced

• 4 garlic cloves, minced

• 1 tsp thyme leaves 

• 2 cups baby spinach 

• 7 oz mozzarella sliced

• 1 tbsp olive oil

Instructions

1. Preheat oven to 200°C/390°F (180°F fan).

2. Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.

3. Season the inside and outside of the chicken with half the salt and pepper.

4. Mushroom filling: Melt butter in a skillet over high heat. Add mushrooms and cook for 4 minutes. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 3 minutes until mushrooms are golden.

5. Add spinach: Add baby spinach and stir until wilted – about 30 seconds.

6. Stuff mushroom mixture into the pocket of each chicken, then top with cheese.

7. Seal with toothpicks as best you can. 

8. Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.

9. Bake 15 minutes: Transfer the skillet to the oven and bake for 20 minutes.

10. Rest 5 minutes: Remove from tray onto a plate, and rest for 5 minutes before serving. 

*In flyer March 24 - 30, 2024
Recipe and photo credit: Recipe Tin Eats

Roasted Brussel Sprout Pasta

Ingredients

• 3 tbs extra virgin olive oil, divided

• 3 garlic cloves, minced

• 9 oz brussels sprouts

• salt and black pepper, to taste

•  7 oz spaghetti 

• a good pinch of chilli flakes,

• 2 tbs breadcrumbs*

• 1 tbs nutritional yeast (optional)

• 1/3 cup table cream, optional

• juice of ½ lemon, plus zest of whole unwaxed lemon

• 1 tsp mild smoked paprika

• chopped parsley, to garnish

• 2 tbs chopped roasted walnuts, to garnish

Instructions

1. Put 2 tbsp of olive oil and garlic in a small bowl. Set aside to infuse.

2. Preheat oven to 200° C/390° F. Grease large baking tray with olive oil.

3. Clean your brussels sprouts and slice each sprout into 4 equally thick slices.

4. Coat sliced sprouts in 1 tbsp of olive oil, spread on the baking tray. Season with salt and pepper and roast for about 15-20 minutes, stir after 10 minutes.

5. Cook the pasta al dente save ¼ cup of cooking water just before you drain your pasta.

6. Heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil and a pinch of chilli flakes.

7. Gently cook the garlic for about 3 minutes, stirring the whole time.

8. Add breadcrumbs, nutritional yeast and a good pinch of salt and allow them to cook in with the garlic oil for another minute or so.

9. At this point, add cream.

10. Whisk enough of pasta cooking water to emulsify all the ingredients into a thick sauce. Season with lemon juice and then toss the drained pasta in the garlicky oil.

11. Season with lemon zest, smoked paprika, salt and pepper and stir in the roasted sprouts.

12. Sprinkle with chopped parsley and roasted walnuts.

*In flyer March 24 - 30, 2024
Recipe and photo credit: Lazy Cat Kitchen

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Lemon Butter Green Beans with Cranberries Walnuts & Feta

Ingredients

• 1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces

• 3 Tbsp butter, diced into 1 Tbsp pieces

• 4 tsp minced garlic

• 1/2 cup walnuts, toasted and chopped

• 1/3 cup dried cranberries

• 3 tsp lemon juice

• Salt

• 1/3 cup crumbled feta

• 2 tsp lemon zest

Instructions

1. Bring a pot of water to a boil. Add green beans and boil 3 - 6 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well. 

2. Melt butter in a large skillet over medium heat. Add garlic and saute 2 minutes. Add in drained green beans and saute 1 minute or until heated through. 

3. Toss in walnuts, cranberries and lemon juice and season with salt to taste. 

4. Sprinkle in feta and lemon zest. Serve warm.

*In flyer March 17 - 23, 2024
Recipe and photo credit: Cooking Classy

skillet ham & rice

Ingredients

• 1 tsp olive oil

• 1 large onion, chopped

• 1 cup sliced fresh mushrooms

• 1 cup cubed fully cooked ham

• 1/8 teaspoon pepper

• 1/2 cup reduced-sodium chicken broth

• 1/4 cup water

• 3/4 cup uncooked rice

• 4 green onions, sliced

• 1/4 cup shredded Parmesan cheese
  

Instructions

1. In a large non-stick skillet, heat oil over medium-high heat; sauté onion and mushrooms until tender. 

2. Stir in ham, pepper, broth, and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 20 minutes.

3. Fluff with a fork. Top with green onions and cheese.

*In flyer March 17 - 23, 2024
Recipe and photo credit: Taste of Home

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American Goulash

Ingredients

1 tbs olive oil

• 1 ½ cups chopped onion

• 1 lb lean ground beef

• 4 large cloves garlic, minced

• 3 tsp paprika

• 1 tsp Italian seasoning

• 1 tsp salt

• ¼ tsp ground pepper

• 1 (14 ounce) can diced tomatoes, undrained

• 1 (8 ounce) can tomato sauce

• 1 cup beef or chicken broth

• 1 1/4 cups elbow macaroni

• 2 tbs grated Parmesan cheese

Instructions

1. Heat oil in a large pot over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 2 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. 

2. Reduce heat to medium-low, cover and cook for 6 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 7 to 10 minutes. 

3. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan.

*In flyer March 10 - 16, 2024
Recipe and photo credit: Eating Well

Vegan Roasted Cauliflower Carrot Soup

Ingredients

Roasted Vegetables 

• 1 cup chopped carrots about 2 carrots rinsed & chopped into ½ inch pieces

• 3 cups chopped cauliflower mostly tops

• 2 tbs olive oil 

• 1 ½ tsp curry powder

• 1 tsp salt

• 1 tsp garlic powder

• ½ tsp turmeric optional

• ¼ tsp black pepper

• ¼ tsp red pepper chili flakes

Soup Ingredients 

• 14 ounces can coconut milk

• 2 cups vegetable broth

• 2 tbs tomato paste

• 1 tsp curry powder 

• 3 dried bay leaves for flavor

• salt & pepper to taste add more or less to flavor soup

Instructions

1. Preheat your oven to 400F. Chop the cauliflower and carrots into bite sized pieces. Add them to a large baking sheet and toss with the oil, curry powder, salt, garlic powder, turmeric, black pepper, and optional red pepper chili flakes.

2. Roast the vegetables for 35-45 minutes until vegetables are soft inside and beginning to brown and crisp on the outside. Remove the vegetables from the oven and let cool to room temperature.

3. Once the vegetables have cooled add to a blender with the can of coconut milk and blend until you smooth and no large chunks of vegetables are left. 

4. Next add the blended vegetables and coconut milk to a large soup pot along with the vegetable broth, tomato paste, and bay leaves Stir and bring to a boil Reduce the heat, cover the pot, and simmer the soup for 6-12 minutes until warmed throughout.

5. Remove the soup from the heat, remove the bay leaves, and serve in small soup bowls. Then, garnish with the toppings of your choice. Good options include fresh oregano, toasted pumpkin seeds, crispy baked chickpeas, croutons, or a side of garlic bread. Enjoy!

*In flyer March 10 - 16, 2024
Recipe and photo credit: Short Girl Tall Order

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Greek Chicken & Potatoes

Ingredients

For Chicken and Potatoes 

• 3 lb chicken pieces, bone in and skin on

• Salt

• 4 gold potatoes clean, cut into thin wedges

• 1 yellow onion, halved then sliced

• 1 tsp black pepper

• 1 lemon, sliced

• 1 cup chicken broth

• 6 to 12 pitted quality kalamata olives, optional

• Fresh parsley, for garnish

For the Lemon-Garlic Sauce 

• ¼ cup extra virgin olive oil 

• ¼ cup lemon juice

• 12 fresh garlic cloves, minced

• 1 ½ tbs dried rosemary or oregano)

• ½ tsp ground nutmeg

Instructions

1. Preheat oven to 365 degrees F.

2. Pat chicken dry and season generously with salt .

3. Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 teaspoon black pepper. Add the chicken pieces.

4. Make the lemon-garlic sauce. In a small mixing bowl, whisk together ¼ cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.

5. Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).

6. Bake in heated oven uncovered for 1 hour or until chicken and potatoes are tender.  

7. Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.

*In flyer March 3 - 9, 2024
Recipe and photo credit: The Mediterranean Dish

Lettuce & Cucumber Salad

Ingredients

• 1 butter cup lettuce leaves separated

• 1 cucumber thinly sliced lengthwise

• 70 gr parmesan shaved

• 3 tbs lemon juice

• 2 tbs olive oil

• 1 tsp Dijon mustard

• 1/2 tsp caster sugar

• sea salt and cracked black pepper
  

Instructions

1. To make the lemon dressing, place the lemon juice, oil, mustard and sugar in a bowl, sprinkle with salt and pepper and mix to combine. Set aside.

2. Place the lettuce, cucumber and parmesan in a bowl, drizzle with the lemon dressing and toss to combine.

*In flyer March 3 - 9, 2024
Recipe and photo credit: In Simone’s Kitchen

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Roast Pork Tenderloin with Potatoes

Ingredients

• 2 lbs pork tenderloins, boneless

• ½ cup extra virgin olive oil

• 6 tbs balsamic vinegar

• 4 tsp pure honey

• 2 whole head garlic, peeled and minced

• ½ cup onion, minced

• ¼ cup fresh rosemary leaves, minced

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 lbs baby potatoes, roughly diced

• 1 lb baby carrots

Instructions

1. Prepare Preheat oven to 350F. Line a large baking pan with foil and generously grease foil. Pat-dry all excess moisture from the pork tenderloins; place tenderloins in pan.

2. Combine: In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper and mix well. Reserve 1/3 cup of the marinade in separate bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.

3. Season: Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins.

4. Cook: Roast in oven 50-60 minutes, OR until pork reaches internal temp of 145F. 

5. Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

*In flyer February 25 - March 2, 2024
Recipe and photo credit: Chew Out Loud

Avocado Salad

Ingredients

• 1 medium English cucumber, sliced

• 16 oz. grape tomatoes

• 1/2 small red onion, sliced into small pieces

• 2 medium avocados, sliced into bite size pieces

Dressing

• 1 1/2 tbs fresh lemon juice*

• 1 1/2 tbs red wine vinegar

• 3 1/2 tbs extra virgin olive oil

• 1 tsp honey

• 2 tsp minced garlic

• 1/4 cup chopped cilantro

• 1/4 cup chopped parsley

• 1/2 tsp dried oregano

• Salt and freshly ground black pepper
  

Instructions

1. For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar,  oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.

2. In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.

3. Serve shortly after preparing.

*In flyer February 25 - March 2, 2024
Recipe and photo credit: Cooking Classy

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Chicken Tostadas

Ingredients

• 5 tbs olive oil, divided 

• 1 large white onion, 1/2 finely chopped, 1/2 thinly sliced

• 1 tsp ground cumin 

• 3 tsp salt, divided

• 1 tsp freshly ground black
  pepper, divided

• 2 (15.5-oz.) cans black beans,
  rinsed and drained

• 2 cups chicken broth, divided

• 2 tbs fresh lime juice

• 6 cloves garlic, finely chopped

• 1 jalapeño, finely chopped (optional)

• 1 (4-oz.) can diced green chilli peppers

• 4 c. shredded roasted chicken

• 1/2 c up chopped cilantro leaves, plus more for serving

• 8 store-bought tostadas (deep-
  fried flat corn tortillas)

• 3 cups shredded romaine

• 1 avocado, sliced

• 1 cup crumbled queso fresco 

• Lime wedges, for serving

Instructions

1. In a large skillet over medium-high heat, heat 3 tbsp. oil. Add finely chopped onion, cumin, 11/2 tsp. salt, and 1 tsp. black pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add beans and 1 c. broth and cook, stirring occasionally, until most liquid has reduced, 5 to 7 minutes. Continue to cook, using a potato masher or fork to smash beans, until smooth, 3 to 5 minutes. Remove from heat and stir in lime juice.

2. Meanwhile, in a medium pot over medium heat, heat remaining 2 tbsp. oil. Add sliced onion and remaining 11/2 tsp. salt and 1 tsp. black pepper. Cover and cook, stirring occasionally, until onions have softened slightly, 3 to 5 minutes. Add garlic and jalapeño, if using, and cook, stirring, until fragrant, about 1 minute. Stir in green chiles and remaining 1 c. broth. Increase heat to medium-high and cook, stirring occasionally, until reduced by half, 5-7 minutes. Stir in chicken until warmed through. Remove from heat and stir in cilantro.

3. Top tostadas with bean mixture, chicken mixture, romaine, avocado, and queso fresco. Garnish with more cilantro. Serve with lime wedges alongside.

*In flyer February 18 - 24, 2024
Recipe and photo credit: Delish

pan-seared Mexican fish

Ingredients

• 24 ounces firm white fish

• 2 tsp ground cumin

• 1 tsp ground chipotle powder

• 1 tsp garlic powder

• 1 tsp salt 

• 1 tbs olive oil 

• 1 pint cherry tomatoes

• 1 onion - sliced thin

• 5 cloves garlic - minced

• 1 cup beer or broth

• 1 jalapeno - minced

• ¼ cup fresh lemon

• ½ tsp salt

• fresh ground pepper

Instructions

1. Combine the ground cumin, smoked paprika, garlic powder and sea salt on a plate. Press the fish fillets into the spice rub to coat both sides.

2. In a heavy skillet over medium-high heat, add a drizzle of oil. Cook fish in hot pan for 3 to 4 minutes. Turn fish and cook the other side 3 - 4 minutes.

3. Sauté the tomatoes and aromatics – Add the cherry tomatoes to the skillet over medium-high heat. Cook the tomatoes until they are blistered. Add the onion, and garlic. Sauté and additional 2-3 minutes until onions soften.

4. Add the beer or broth to the skillet, ring to a boil, and reduce by 1/2.

5.  Add the jalapeño and lemon juice. Season with sea salt and fresh ground pepper. Simmer an additional 5 minutes.

6. Add the cooked fish back into the skillet. Spoon sauce over the top. Garnish with chopped fresh cilantro and/or scallions as desired. Enjoy with rice.

*In flyer February 18 - 24, 2024
Recipe and photo credit: Beyond Mere Sustenance

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Pasta Napolitana

Ingredients

• 8 bacon strips

• 1 lb ground beef

• 1 lb bulk Italian sausage

• 1 tbs olive oil

• 2 onions, chopped

• 3 garlic cloves, minced

• 6 ounces tomato paste

• 24 ounces pasta sauce

•  14 ounces chicken broth

• 1/2 cup dry red wine

• 8 ounces mushroom stems
  and pieces

• 1/3 cup pepperoni, chopped

• 1 tbs sugar

• 1 tbs garlic powder

• 1 tbs dried oregano

• 1 tbs dried basil

• 2 tbs dried parsley flakes

• 1 tsp dried rosemary, crushed

• 1 tsp dried marjoram

• 1 tsp rubbed sage

• 1 tsp seasoned salt

• 1 tsp pepper

• 1 tsp crushed red pepper flakes

• 1 tsp Worcestershire sauce

• Hot cooked spaghetti

• Grated Parmesan cheese

Instructions

1. In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking meat into crumbles. Add onion and garlic; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 7 minutes.

2. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

*In flyer February 11 - 17, 2024
Recipe and photo credit: Taste of Home

Simple Italian Salad

Ingredients

• 1 head romaine lettuce or

• 2 romaine hearts, roughly chopped

• 1 red onion, thinly sliced

• 1/2 cup grated, parmesan cheese

• 1 cup peperoncini, whole or sliced

• 1/2 cup black olives, sliced

• 1 pint cherry tomatoes

• freshly ground pepper, to taste

• croutons

Italian Dressing

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp sea salt

• 1/2 cup extra virgin olive oil

• 2 tbs red wine vinegar

Instructions

1. To make the dressing place all the ingredients in a jar with a tight fitting lid. Shake vigorously until all ingredients are combined. Store in refrigerator for up to 4 days. Shake before each use.

2. To make the salad, place all ingredients in a large salad bowl. Drizzle with Italian dressing and toss to combine.

*In flyer February 11 - 17, 2024
Recipe and photo credit: The Modern Proper

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Rice & Beans with Coconut Milk

Ingredients

• 1/2 cup dry red kidney beans 

• ½ cup unsweetened coconut milk 

• 1¼ cup long grain rice

• ½ red onion chopped

• 3 garlic cloves crushed

• 2 green onions chopped

• 4 sprigs of thyme

• 1 scotch bonnet pepper

• 1 small piece of ginger crushed

• 5 grains of allspice

• 1 tsp salt

• 1 ¼ cup Water

Instructions

1. Wash and drain the kidney beans.

2. Pour the beans into a pot with 1 cup of water, coconut milk, garlic, allspice, ginger, thyme, green onions, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.

3. Wash and add the rice bring it to a boil. Turn the heat to low and let the rice steam until all the water evaporates. Turn off the heat and let the rice sit for 10 minutes before serving.

*In flyer February 4 - 10, 2024
Recipe and photo credit: Jamaican Foods and Recipes

EASY JAMAICAN JERK CHICKEN 

Ingredients

• 10 chicken legs/thighs 

• 1 tbs light brown sugar

• 1 tbs dried thyme

• 2 tsp ground allspice

• 2 tsp smoked paprika

•  ½ tsp cinnamon

• 1 tsp ground ginger

• 1 tsp ground cloves

• 1 tsp cayenne pepper

• 4 garlic cloves minced

• 2 tsp onion powder

• 2 ¼ tsp kosher salt

• 3 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375F with rack on lower middle position. 

2. In a bowl, combine all remaining ingredients to form a spice rub/paste mixture.
   Set aside.

3. Use paper towels to thoroughly dry chicken of excess moisture. Evenly spread the rub mixture all over the chicken.

4. Place chicken on large baking sheet and bake for 1 hour or until nicely browned. Serve immediately, with drippings from baking pan. Enjoy with rice and beans.

*In flyer February 4 - 10, 2024
Recipe and photo credit: Chew Out Loud

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Cheesy Butternut Squash Galette

Ingredients

• 1 ½ pounds chicken thighs

For the Glaze

• ¾ cup sweet chili sauce 

• ⅓ cup soy sauce

• ¼ cup brown sugar

• 2 tbs sriracha

• 4 tsp minced garlic

• ¼ cup rice vinegar

• 3 tbs fish sauce

• 1 tbs lemongrass paste 

• 1 tbs fresh-squeezed
  lime juice 

• 2 tbs sesame oil 

For the Pickled Veggies

• ½ cup rice vinegar

• ½ tsp salt

• 1 tbs sugar

• 1 tsp crushed red pepper flakes

• 3 tsp minced garlic

• ½ cup shredded carrots

• ½ cucumber - sliced, or shaved
  into ribbons

Instructions

For the Pickled Veggies

1. Combine all ingredients in a jar, cover, shake and chill overnight. 

For the Glaze 

1. Whisk together all glaze ingredients in a bowl. Reserve ½ of the glaze and set aside. 

2. Add remaining 1/2 of the glaze to a sauce pan, bring to a boil and cook for 7 minutes. 

3. Remove from heat and allow to cool and thicken while you cook the chicken. 

Stovetop Method 

1. Combine chicken and reserved glaze in a skillet over medium heat. Cook 10-12 minutes (depending on the thickness of the chicken pieces). 

2. Turn, cook another 12-15 minutes until cooked through. Remove from heat. 

3. Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

*In flyer January 28 - February 3, 2024
Recipe and photo credit: La Creme de la Crumb

Thai Fish Curry

Ingredients

• 1 – 11/2 pounds firm white fish

• 1/2 tsp salt

• one lime- zest and juice

 Coconut Thai Curry Sauce:

• 2–3 tbs vegetable oil 

• 2 large shallots finely diced 

• 7 garlic cloves

• 1 fresh hot chilies- finely diced 

• 3 tbs lemongrass, very finely chopped

• 2 tsp turmeric 

• 2 tsp fresh ginger, grated

• 1–3 tbs Thai Curry Paste 

• 2 cups chicken or fish stock

• 8 kaffir lime leaves

• 1/2 tsp salt

• 2 cups carrots, diced 

• 1 red bell pepper, diced

• 1 14-ounce can coconut milk 

• 1 tbs fish sauce

• squeeze of lime

• 2 c green beans, or snap/snow peas

• 1/2 cup chopped basil, cilantro, scallions

Instructions

1. Cut the fish into 2-inch chunks, pat dry & place in a bowl. Season with salt, lime zest from one lime and 1 tbs lime juice, & set aside.

2. In an large saute pan, heat the coconut oil over medium heat.  Add the shallots & saute until golden, about 5 minutes. Add the garlic, lemongrass & fresh chilies. Saute 4-6 more minutes, until fragrant. Turn heat to low. Grate the ginger & turmeric & add the Thai Curry paste, saute 1 minute. Add the chicken stock, kaffir lime leaves , salt, carrots and bell pepper. Cover, bring to a simmer & simmer gently for 7 minutes until the carrots are tender.

3. Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice- start with half a lime, add more to taste.

4. Taste it- coconut broth should be salty, lime-y and a little spicy- & adjust to your taste. Add more fish sauce, Thai Curry paste, garlic chili paste.

5. Nestle in the fish, and quick cooking veggies. Simmer gently over medium low heat, spooning the coconut broth over the top, about 4 -6 minutes. 

6. Garnish with basil or Thai basil, or cilantro and lime wedges.

*In flyer January 28 - February 3, 2024
Recipe and photo credit: Feasting at Home

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Cheesy Butternut Squash Galette

Ingredients

For the Galette Crust: 

• 1 & 1/4 cups all-purpose flour

• 3/4 tsp salt

• 1 tsp granulated sugar

• 1/2 cup cold salted butter 

• 1/4 cup full-fat cold sour cream

• 5 tbs ice cold water

For the Butternut Squash:

• 2 lbs butternut squash, cubed about 6 cups

• 2 tbs olive oil

• 4 garlic cloves, minced

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1/2 tsp salt

• 1/4 tsp` pepper

For the Rest of the Galette:

• 2/3 cup grated Parmesan cheese

• 2/3 cup grated asiago cheese

• 1 egg, for egg washing the crust

Instructions

1. Make the Pie Dough: In a mixing bowl, whisk together the flour, salt, and sugar. Cut the butter into large chunks and add to the dry ingredients. Use clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries.

2. Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in.  If it’s a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons at a time.  Gently flatten the ball of dough a bit, into a 1-inch thick disc. Wrap the disc tightly in plastic wrap and chill in the freezer for at least 2 hours. 

3. Roast the Squash: Pre-heat your oven to 400° F. Add the cubed squash to a large baking sheet in an even layer and toss with the olive oil, minced garlic, thyme, sage, salt, and pepper. Roast for 20-30 minutes, until squash is fork-tender. 

4. Roll out the Dough and Assemble the Galette: Preheat the oven to 375° F, and line a large baking sheet with parchment paper. Flour your countertop and rolling pin. Unwrap the dough and sprinkle lightly with flour. Begin rolling out the dough gently, turning continuously so it doesn’t stick to the counter. Sprinkle more flour as needed.  Once the dough is about 12 to 14 inches in diameter and about 1/8 inch thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Evenly spread the two kinds of cheese on the galette, leaving about 2-3 inches of border. Distribute the roasted squash over the cheese. Fold up the edges of the dough, working in small sections, to cover edges of the squash. 

5. Chill the assembled galette, uncovered, in the fridge for 20 minutes. Beat the egg in a small bowl. Once the galette has chilled, brush the egg wash over the edges of the crust. 

6. Bake: Bake for 50 to 60 minutes, covering with foil at about the 40 minutes mark. The crust should be golden brown. 

7. Serve + Store: Serve immediately, with an additional sprinkle of cheese. 

*In flyer January 21 - 27, 2024
Recipe and photo credit: Blue Bowl Recipes

Juicy Baby Back Ribs

Ingredients

• 2 racks baby back pork ribs 

• ¼ cup Dijon mustard

• 1 tbs salt 

• 1 tbs smoked paprika

• 1 tbs garlic powder

• 1 tbs cracked black pepper 

• 1½ cups barbecue sauce 

Instructions

1. Pre-heat the oven to 275 F

2. Rinse and pat the dry the ribs with a paper towel. Remove
   any silver skin from the ribs.

3. Split the racks in half. This makes them easier to handle and gives you four good portions.

4. Rub mustard into the top of the ribs

5. Season with salt, smoked paprika, garlic powder, and pepper. 

6. Wrap the ribs in foil, sealing the edges of the foil, making sealed packets.
   Place the ribs on a baking sheet bone side down.

7. Place the ribs in the 275 degree preheated oven on a rack in the center of the oven. Cook the ribs for 2½ hours.

8. Cut the foil packets open and fold back the foil to expose the ribs. Liberally coat the ribs with barbecue sauce. Do Not Rewrap the Ribs with Foil.

9. Raise the oven temperature to 400 degrees F, you don’t have to wait for it to preheat. Place the ribs back in the oven for
   25 minutes.
   For fall of the bone ribs, the internal temperature needs to be 190 -205 degrees.

10. Set the oven to broil. When hot, place the baking tray under the broiler for 4-6 minutes. Repeat with an additional layer of bbq sauce, if desired. Serve the ribs.

*In flyer January 21 -27, 2024
Recipe and photo credit: Ask Chef Dennis

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Sticky Garlic Sesame Meatballs

Ingredients

Meatballs 

• 1 lb ground meat, like beef

• 3 tbsp finely chopped scallions, dark green parts

• 1 egg yolk

• 2 tbs soy sauce

• 1 tbs sesame oil

• 1 tbs fish sauce

• ½ tsp each: ginger powder, garlic powder, white pepper

• 2 tbs panko breadcrumbs

Sauce

• ½ cup low sodium soy sauce

• ¼ cup mirin

• 2 tbs honey

• 2 tbs toasted sesame oil

• 1 tbs sriracha, to taste

• 1 tsp corn starch

• ¼ cup water

Also

• 6 garlic cloves, minced

• 1 tbs grated ginger

• 5 scallions, cut into pieces

• 2 tbs vegetable oil

• steamed rice, sesame seeds and toasted peanuts, for serving.

Instructions

1. Combine the ingredients for the sauce in a small bowl.

2. Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Coat your hands with water and roll the meat into 2 tablespoon-size balls. Will make about 20 meatballs. Set aside.

3. Cook rice according to package directions.

4. In a large non-stick skillet, heat vegetable oil over medium heat. Add the meatballs and brown on all sides, about 5 minutes, turning them 2-3 times. Add garlic and ginger, cook until fragrant, about 2 minutes.

5. Pour in the sauce and bring to a boil. Simmer for 12 minutes, until the sauce thickens and reduces by about 1/3. Add scallions, cook for 1 minute more.

6. Divide the meatballs and sauce over bowls with rice, top with additional green onions, sesame seeds and toasted peanuts. Serve with a crunchy salad. Enjoy!

*In flyer January 14 - 20, 2024
Recipe and photo credit: Serving Dumplings

Daikon & Carrot Salad with Red Cabbage

Ingredients

• 6 to 8-inch section of daikon radish, peeled and cut into thin matchsticks

• 2 medium carrots, peeled and coarsely grated or cut into thin matchsticks 

• 1 cup thinly shredded red cabbage

• 2 tbs rice vinegar

• 2 tbs lemon or lime juice

• 1 tsp maple syrup

• 1 tsp grated fresh ginger

• 3 scallions, thinly sliced

• 2 tsp white or black sesame seeds

• Salt and freshly ground
  pepper to taste

Instructions

1. Combine the ingredients in a serving bowl and toss together.

2. Taste to see if you’d like to increase the amount of rice vinegar, lemon juice, agave, and/or ginger.

3. Let the salad stand for at least 30 minutes to allow the flavors to blend, then serve.

*In flyer January 14 - 20, 2024
Recipe and photo credit: The Vegan Atlas

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Roasted Sweet Potato Salad

Ingredients

• 3 sweet potatoes (about 2 lbs)

• 2 tbs olive oil

• 2 tbs taco seasoning

• 6 cups kale no stems torn into 2 inch pieces 

• 1/2 cup cilantro leaves

• 4 green onions, thinly sliced

• 1 can black beans, drained
  and rinsed

• 1 avocado, large sliced

Cilantro-Cashew Dressing

• 1/2 cup cilantro

• 5 garlic cloves

• 2 tbs lime juice

• 1/2 tsp sea salt

• 3 tbs extra virgin olive oil

• 1/2 cup raw cashews

• 3/4 cup water

• 1/2 jalapeno, seeded.

• 1/2 avocado

Instructions

1. Preheat oven at 400°F.

2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 35 minutes, flipping the sweet potatoes halfway through. 

3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1¼ cups of the vegan cilantro-lime dressing.
   *For a thinner dressing, add a little more lime juice.

4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!

*In flyer January 7 - 13, 2024
Recipe and photo credit: The Modern Proper

oven baked chicken & rice

Ingredients

• 5 bone in chicken thigh fillets, peel skin OFF 

• 1 onion, chopped (brown, white or yellow)

• 4 cloves garlic (large), minced

• 2 tbs butter or olive oil

• 1 1/2 cups uncooked white rice 

• 1 1/2 cups chicken broth, hot

• 1 1/4 cups water, hot 

Chicken Rub

• 1 tsp paprika powder

• 1 tsp dried thyme

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 3/4 tsp salt

• Black pepper

Optional Garnish

• Oil spray

• Fresh thyme leaves or finely chopped parsley

Instructions

1. Preheat oven to 180°C/350°F.

2. Scatter onion and garlic in a baking dish (about 10 x 15” / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

4. Remove baking dish from the oven. Add rice then mix.

5. Place chicken on rice. Then pour chicken broth and water around the chicken.

6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 25 minutes until liquid is absorbed.

7. Stand for 5 minutes, then remove chicken, and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

*In flyer January 7 - 13, 2024
Recipe and photo credit: Recipe Tin Eats

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The Best Chicken Soup you’ll Ever Eat

Ingredients

• 1 tbs olive oil

• 7 cloves of garlic, minced

• 1 yellow onion, diced

• 4 large carrots, thinly sliced

• 2 celery stalks, roughly chopped

• 1 tbs fresh grated ginger

• 1 tbs turmeric 

• 6 cups low sodium chicken broth

• 1 pound chicken thighs

• 1 tsp freshly chopped rosemary

• 1 tsp freshly chopped thyme, stems removed

• ½ tsp salt

• Freshly ground black pepper

• 1 cup pearl or Israeli couscous

• 1/2 cup frozen peas

Instructions

1. Place a large Dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.

2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.

3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 

4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked, then stir in frozen peas. Taste and adjust seasonings, if necessary. Enjoy.

*In flyer December 31, 2023 to January 6, 2024
Recipe and photo credit: Ambitious Kitchen

whipped feta

Ingredients

• 8 ounces feta cheese, crumbled

• ¾ cup whole milk Greek yogurt

• 2 tbs olive oil, plus more for serving

• 3 tbs fresh lemon juice

• 2 garlic cloves

• Red pepper flakes, for garnish

• Chopped parsley, for garnish

• Pita bread, baguette, or fresh veggies, for serving

Instructions

1. In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy.

2. Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies.

*In flyer December 31, 2023 to January 6, 2024
Recipe and photo credit: Love and Lemons

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Perfect Prime Rib

Ingredients

• 5 pounds beef prime rib* 

• Sea salt

• 3 tsp freshly ground black pepper

• 2 tsp smoked paprika

• 2 tsp fresh rosemary

• 2 teaspoon fresh thyme

• 8 cloves garlic , minced

• 1/4 cup olive oil

• horseradish for serving, optional

Instructions

1. Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature. 

2. Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.

3. Combine seasonings: In the meantime, mix together  salt, pepper, rosemary, paprika, thyme, garlic, and olive oil.

4. Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.

5. Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:

6. Rare: 120 F (about 10-12 m/lb).
   Medium Rare: 130 F (about 13-14 m/lb)
   Medium: 140 F (about 14-15 m/lb)
   Medium Well:150 degrees F
   Important: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.) 

7. Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.

8. Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.

*In flyer December 24 - 30, 2023
Recipe and photo credit: Tastes Better From Scratch

shaved brussels sprouts salad

Ingredients

For the dressing:

• 1/3 cup olive oil

• 1 tbs fresh lemon juice

• 2 tbs apple cider vinegar

• 1 tbs pure maple syrup

• 2 tsp Dijon mustard

• 2 cloves garlic minced

• Kosher salt and black pepper
  to taste

For the salad:

• 1 lb Brussels sprouts ends trimmed

• 1 large Honeycrisp apple

• 1/2 cup dried cranberries

• 1/2 cup sunflower seeds

• 1/3 cup shredded or shaved Parmesan cheese

• Kosher salt and black pepper
  to taste

Instructions

1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 

2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don’t have a food processor. 

3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

*In flyer December 24 - 30, 2023
Recipe and photo credit: Two Peas and Their Pod

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Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour

• 3/4 cup dark brown sugar, packed

• 3/4 teaspoon baking soda

• 1 tbs ground cinnamon

• 1 tbs ground ginger

• 1/2 tsp ground cloves

• 1 tsp grated nutmeg

• 1/2 teaspoon salt

• 12 tbs butter, room temperature, cut into 12 pieces

•  3/4 cup dark molasses 

•  2 tbs milk

For the frosting:

• 2 tbs butter, room temperature

• 2 cups powdered sugar

• 2 tbs milk

Instructions

1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.

2. Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.

3. With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 1 minute.

4. Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry. 

5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

6. Remove one dough sheet from the fridge/freezer and place on a well floured counter. Lightly flour the top of the dough and the rolling pin and roll out the dough (dust with a little more flour if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.

7. Refrigerate the gingerbread men for
   5 minutes (meanwhile you can roll out the other dough ball).

8. Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with fingertip, 8 to 11 minutes. Don’t over bake!!

9. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

10. Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

For the frosting:

1. Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

*In flyer December 17 - 23, 2023
Recipe and photo credit: Tastes Better From Scratch

Holiday Cut-Out Sugar Cookies

Ingredients

• 1¼ cups Confectioners’ sugar

• 1 cup plus 2 tbs unsalted butter,
  at room temperature

• 1 large egg yolk

• ¾ teaspoon salt

• 1 tsp almond extract (or 2 tsp
  vanilla extract)

• 2¾ cups all purpose flour, spooned into measuring cup and leveled-off with knife

• Store-bought icing, for decorating

Instructions

1. Combine the confectioners’ sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds. Add the flour and mix on low speed until well combined. The mixture will seem dry and crumbly at first, but don’t worry—it will come together into a cohesive dough.

2. Lightly dust a clean work surface with flour. Scrape the dough onto the work surface and knead into a smooth ball. Cut the ball in half and form 2 discs, then wrap each disc in plastic and refrigerate for overnight.

3. When you’re ready to bake, remove the dough from the refrigerator and let it soften on the counter top for 30 minutes to 1 hour. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set two oven racks in the center-most positions.

4. Begin with one disc of dough, kneading it with your hands for about a minute until it becomes soft and pliable, similar in consistency to play dough. Remember, the longer the dough has been refrigerated, the more kneading it may require. Aim for a dough that’s neither crumbly nor cracking at the edges, yet be cautious not to over-knead; it should retain a cool temperature. If it becomes too warm or soft at any point, feel free to pop it back in the fridge for a bit. 

5. Sprinkle your work surface lightly with flour. Lightly sprinkle the top of the dough and the rolling pin with flour as well. Roll to between ⅛” and ¼” thick, sprinkling more flour over and under the dough as needed so that it doesn’t stick. Use cookie cutters to cut shapes. Use a thin metal spatula to lift the cut dough off of the counter and onto the prepared baking sheets (they can be close together; they don’t spread). Re-roll and cut the dough scraps, dusting more flour as necessary so the dough doesn’t stick. Bake the cookies for 10 to 14 minutes, until they’re set and barely browned around the edges.

6. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before icing.

*In flyer December 17 - 23, 2023
Recipe and photo credit: Once Upon a Chef

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Mediterranean Baked Sweet Potatoes

Ingredients

• 4 medium (~1/3 lb each) sweet potatoes

• 1 15-ounce can chickpeas (rinsed and drained)

• 1/2 tbs olive oil

• 1/2 tsp each cumin, coriander, cinnamon, smoked paprika

• 1 pinch sea salt or lemon juice 

Garlic Herb Sauce

• 1/4 cup hummus 

• 1/2 medium lemon, juiced (1/2 lemon yields ~1 tbs juice)

• 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)

• 4 cloves garlic, minced (3 cloves yield ~1 1/2 tbs)

• Water or unsweetened almond milk (to thin)

• Sea salt to taste

Toppings (optional)

• 1/4 cup cherry tomatoes (diced)

• 1/4 cup chopped parsley (minced)

• 4 tbs finely chopped red onion

• 2 tbs lemon juice

• Chili garlic sauce

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.

2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).

3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined pan.

4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet.

5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. 

6. NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.

7. Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion (optional) with lemon juice and set aside to marinate.

8. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.

9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.

*In flyer December 10 - 16, 2023
Recipe and photo credit: Minimalist Baker

Juicy Roast Beef

Ingredients

• 8 5 lb standing rib roast 

• 1 onion , unpeeled, quartered (brown, yellow, white)

• 1 head of garlic , unpeeled, halved horizontally

• 6 sprigs thyme

• 3 sprigs rosemary

GARLIC HERB BUTTER

• 10 tbs unsalted butter , softened

• 7 garlic cloves, minced

• 3 tsp finely chopped fresh rosemary (or 1 tsp dried)

• 3 tsp finely chopped fresh thyme (or 1 tsp dried)

• 2 tsp salt

• 1 tsp black pepper

RED WINE SAUCE

• 1 1/2 cups beef broth/stock 

• 2 1/2 cups dry red wine 

• 1 tbs cornflour/cornstarch

Instructions

PREPARE BEEF

1. Bring Beef to room temp: Take beef out of the fridge 3 – 4 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.

2. Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.

3. Garlic Herb Butter: Mix together.

4. Roasting bed: Place onion, garlic and herbs in a heavy based oven a roasting pan.

5. Slather 1: Spread a thin layer of butter on the underside of the beef. Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).

6. Hot oven: Roast 20 minutes.

7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F.

8. Slow roast: Roast for a further 1 1/2 hours, basting every 20 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre. 

9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F. Slice beef and serve with Sauce! 

RED WINE SAUCE

1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 12 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.

2. Lower heat to medium. Mix cornflour with 2 tbs water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.

3. Strain into gravy boat.

*In flyer December 10 - 16, 2023
Recipe and photo credit: Recipe Tin Eats

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