Recipe Book II

ROAST BEEF WITH

AGED ENGLISH CHEDDAR YORKSHIRE

PUDDINGS

Ingredients Method

6 large eggs

3/4 cup milk

3/4 cup water

1 1/2 cups + 1 tbsp all-purpose flour (divided)

Salt and freshly ground black pepper, to taste 1/2 cup grated aged English cheese (see Note)

2 medium green onions, cut lengthwise into strips, then cut, widthwise, into small pieces

Vegetable oil spray

1 (about 3 1/2 lb./1.6 kg) outside round beef roast

3 tbsp hot English-style mustard (see Note)

1 tbsp chopped fresh rosemary or minced fresh thyme, or 1 tsp of either dried

2 1/2 cups beef stock

1/2 cup beef stock mixed with 3 tbsp all-purpose flour

Notes: English Cathedral City aged cheddar cheese was used when testing this recipe. Hot Englishstyle mustard, such as Keen’s brand, is sold in our bottled condiments aisle. Dijon mustard can replace that mustard, if desired. Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

rich with BC made wine.

1. To make Yorkshire puddings, preheat oven to 450 F. Crack eggs into a bowl and beat well. Mix in milk and water. Add 1 1/2 cups of the flour, salt and pepper and whisk to create a batter (it’s okay if there are a few tiny lumps). Place grated cheese, green onion and 1 tbsp flour in a small bowl and toss to combine. Mix this mixture into the batter until evenly combined.

2. Thickly spray and coat the cups of a good-quality, scratch free, 12-cup non-stick muffin pan with oil spray. (Don’t use a well-worn pan or the puddings will stick.) Pour batter into each cup, filling them almost to the top. Bake puddings in the middle of the oven 10 minutes. Reduce heat to 325 F and bake 35 to 40 minutes more, or until puddings are puffed and cooked in the centre. Let puddings cool a few minutes, and then carefully remove from the pan, set on a baking sheet and cool to room temperature. Cover puddings and set them aside until ready reheat. They can be made many hours before needed.

3. Preheat oven to 450 F. Place roast in a roasting pan. Combine mustard and rosemary (or thyme) in a small bowl. Brush top and sides of roast with the mustard mixture; season with salt and pepper. Roast beef 20 minutes, and then reduce oven to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound for rare to medium rare (see Note).

4. When cooked, transfer roast to a plate, tent with foil and rest 10 minutes. While roast rests, uncover Yorkshire puddings and set in the oven to heat up. To make gravy, set roasting pan on the stovetop over medium-high heat. Add the 2 1/2 cups stock and bring to a simmer. Whisk in the stock/flour mixture and simmer a few minutes, until thickened gravy forms. Taste and season gravy with salt and pepper, as needed. Set meat on a cutting board, very thinly slice, and then serve with the gravy and Yorkshire puddings.

Tender, juicy prime rib served with a flavourful sauce

SOCKEYE SALMON WITH MAPLE, SPICE AND LEMON

A baked, glazed, whole side of salmon is an impressive looking dish to set on the dinner table. It’s also not difficult to prepare and made even more flavourful by serving it with creamy mustard dill sauce.

Ingredients

For the sauce:

1/4 cup Dijon mustard

1/3 cup sour cream

1/3 cup mayonnaise

1 tbsp maple syrup

1 tbsp chopped fresh dill, or 1/2 to 1 tsp dried dill

For the salmon:

1 (750 to 800 gram) side of sockeye salmon, thawed if frozen (see Options)

3 tbsp maple syrup

1 tsp finely grated lemon zest

1 tsp ground cumin

1 tsp smoked or regular paprika

1 tsp ground ginger

1/8 tsp ground cayenne pepper

2 tbsp lemon juice

Salt and freshly ground black pepper, to taste

Lemon slices and fresh dill or parsley sprigs, for garnish

Method

1. Make sauce by combining its ingredients in a serving bowl. Cover and refrigerate sauce until needed. It can be made many hours in advance (see Note).

2. To cook salmon, preheat oven to 400 F. Line a large, 18 x 13 inch or similar sized sided baking sheet with parchment paper. Set salmon skin-side-down on the baking sheet. Combine 3 tbsp syrup, zest, cumin, paprika, ginger and cayenne in a small bowl. Brush salmon with half the maple syrup mixture; season with salt and pepper. Bake salmon 10 minutes. Now brush with remaining maple syrup mixture. Bake salmon 6 to 10 minutes more, or until cooked (see Note).

3. Carefully transfer salmon to a serving platter. Spoon pan juices over the salmon. Garnish salmon with lemon slices and dill (or parsley) sprigs. Serve the sauce alongside the salmon, for spooning on the fish once plated. The salmon could be served hot or room temperature. Use a sharp knife to cut it, widthwise, into five or six servings.

Note: This recipe yields about 1 cup of sauce. Salmon fillets vary in thickness, so when determining whether or not the fish is cooked, remember that when it is, it will feel slightly firm. Too soft means it’s not cooked through. When cooked, the fish will also start to separate slightly into flakes and a white protein may seep out from those flakes.

Options: If a whole side of salmon the sized called for in this recipe is unavailable, buy 750 to 800 gram piece of salmon fillet from our Seafood Department showcase and top and bake it as described in the recipe.

Contents

New Recipes

Chapter One

Beef

Chapter Two Poultry

Chapter Three

Pork & Lamb

Chapter Four

Fish

Burgers · Steaks · Roasts · Sandwiches

Roasted · Baked · Grilled · Crusted

Chapter Five Shellfish

Chops · Ribs · Roasts · Stew

Salmon · Cod · Halibut · Snapper · Sole · Tuna

Scallops · Lobster · Shrimp · Prawns

Chapter Six

Soups

Chapter Six

Snacks & Desserts

Potato & Cheddar · Chowder · Vegetable

Nachos · Banana Bread · Pie Crust

BEEF CHAPTER ONE

CORNED BEEF WITH BUTTERED VEGETABLES AND HOT MUSTARD

Fresh, brined corned beef slowly simmered until tender, sliced and served with steamed, buttered vegetables and hot mustard

Ingredients Method

1 (about 1 kg./2.2 lb) piece Glenwood sweet pickled corned beef (see Note)

4 (about 1 inch thick, 4 inch long) wedges

green cabbage

14 to 16 miniature red potatoes, each halved

2 medium carrots, cut into 3 inch long sticks

8 to 12 small to medium cauliflower florets

3 tbsp butter, melted, or to taste

Hot English-style mustard, to taste (see Note)

1.Remove corned beef from its packaging and place it and the spices around it in a medium to large pot (the pot used when testing this recipe was 8 inches wide, and 7 inches tall). Cover corned beef with cold water, by at least 3 inches. Bring the corned beef to a boil over medium-high heat. Now lower heat until water very gently simmers. (Small bubbles should just break on the surface; do not boil the corned beef). Gently simmer corned beef about 3 hours (about 90 minutes per pound), or until tender.

2.When corned beef is 10 minutes or so away from being ready, set out a large stainless steel or bamboo steamer. Line the steamer with a round of parchment paper you’ve perforated with several small holes. Set the wedges of cabbage and potatoes in the steamer, cover, and then set over a pot of simmering water. Steam the cabbage and potatoes 10 minutes.

Note: Glenwood brand corned beef is sold in our Meat Department showcase. Hot Englishstyle mustard, such as Keen’s brand, is sold in the aisle other mustards are sold. Before slicing the corned beef, look closely at it and you should be able to see distinct lines (grains) running through the meat. When slicing the corned beef, cut against those grains.

3.While cabbage and potatoes steam, set corned beef, which should be cooked now, on a cutting board and tent with foil. When cabbage and potatoes have steamed 10 minutes, add carrots and cauliflower to the steamer, cover again, and steam 4 minutes more, or until all vegetables are tender.

4.To serve, slice the corned beef (see Note) and set on one side of a large platter. Artfully arrange the steamed vegetables on the other side of the platter. Drizzle vegetables with melted butter. Serve the corned beef and vegetables with a bowl of the hot mustard alongside.

CHIPOTLE CHEESE STRIP LOIN STEAK SANDWICHES

Tender sliced steak, peppers and onions stuffed in buns spread with smoky, spicy

Ingredients

1 (250mL) container spreadable cream cheese

2 chipotle peppers, minced (see Note)

1 tsp adobo sauce

2 tbsp chopped fresh cilantro or parsley

2 tsp lime juice

1/4 tsp garlic powder

2 tbsp olive oil

3 strip loin steaks

Salt and freshly ground black pepper, to taste

1 medium onion, halved and thinly sliced

1 medium passilla pepper or green bell pepper, halved, seeded and thinly sliced

1 medium yellow bell pepper, halved, seeded and thinly sliced

1 tsp chili powder

Baby arugula or mixed salad greens, to taste

4 hoagie, Italian or Portuguese buns, split and warmed (see Note)

Method

1. Combine cream cheese, minced chipotle peppers, adobo sauce, cilantro (or parsley), lime juice and garlic powder in a bowl. Set mixture aside for now (see Options).

2. Pat steaks dry with paper towel, then season with salt and pepper. Place oil in a large, heavy skillet set over medium-high heat (see Options). When oil is hot, sear steaks to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to plate, cover with foil and let rest five minutes. Meanwhile, set the skillet back over the heat and add the onions, peppers and chili powder. Cook and stir 3 to 4 minutes, or until onions and peppers are tender, and then remove from the heat.

3. To build the sandwiches, set steaks on a cutting board and cut them widthwise into 1/2 inch thick or so slices. Spread the cut sides of each bun with the chipotle cream cheese mixture. Top bottom buns with arugula (or salad greens), to taste, and half the onions and peppers. Now set sliced steak on each bottom bun. Top the steak with the remaining onions and peppers, set on top buns, and then serve.

Note: Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks. Hoagie, Italian and Portuguese buns are available in our Bakery Department.

Options: The chipotle cream cheese mixture can be made hours in advance. Cover and refrigerate until needed. When needed, let sit out at room temperature 30 minutes before using. If desired, instead of searing the steaks, you could lightly oil each one and grill them to the desired doneness, and only cook the onions and peppers in the skillet.

chipotle cream cheese.

MINI MEATLOAF

WITH BASIL, PARMESAN AND MARINARA SAUCE

Ingredients

1 1/2 lbs. (about 680 grams) ground round or other lean ground beef

2 Tbsp milk

1 large egg

1/4 cup dried bread crumbs

1/3 cup + 3 Tbsp shredded Parmesan cheese (divided/see Note)

2 tsp dried basil, or 2 Tbsp chopped fresh basil

1 large garlic clove, minced

• pinch red pepper flakes

1/2 tsp salt

• freshly ground black pepper, to taste

1 cup + 4 Tbsp marinara sauce (divided/see Note)

Method

1 Preheat oven to 350 F. Line a baking sheet with parchment paper. Place ground beef, milk, egg, bread crumbs, 1/3 cup shredded Parmesan cheese, basil, garlic, pepper flakes, salt and pepper in a bowl and gently mix to combine. Divide meat mixture into 4 equal balls. Moisten your hands lightly with cold water and shape each ball in a 4 1/2-inch long, 3 1/2-inch wide, oblong loaf shape. Set the meatloaves on the baking sheet not touching. Brush the top of each meatloaf with 1 Tbsp of the marinara sauce. Now top each meatloaf with some of the remaining shredded Parmesan cheese.

2. Bake meatloaves 30 minutes, or until entirely cooked through and the centre of each meatloaf registers 160 F on a meat thermometer. When the meatloaves are almost cooked, bring the remaining one cup of marinara sauce to a simmer in a small pot set over medium heat.

3. When meatloaves are cooked, make a pool of the marinara sauce on each of 4 dinner plates. Set a meatloaf on the sauce on each plate, and serve.

Notes: Shredded Parmesan cheese is sold in our dairy aisle alongside other bags of shredded, ready-to-use, cheeses. Saputo brand shredded Parmesan cheese was used testing this recipe. Marinara sauce is sold in jars in our pasta sauce aisle. Mezzetta brand was use when testing this recipe. Other brands of marinara sauce, and other types of tomato-based pasta sauce, will also work here.

Single serving, Italian-style meatloaves, baked, plated and set on a pool of tomatoey marinara sauce.

CHIMICHURRI

BEEF BURGERS

flavoured, Argentinean-style, with

Ingredients Method

3 medium garlic cloves, peeled and sliced

1 cup packed Italian (flat-leaf) parsley

1/2 cup packed cilantro leaves

2 tbsp red wine vinegar

1 tsp salt (divided)

1/4 tsp red pepper flakes, or to taste

1/2 tsp dried oregano

Freshly ground black pepper, to taste

1/2 cup olive oil, plus some for the grill

1 1/4 lbs (about 560 grams) extra lean ground beef

1 large egg

1/4 cup dried breadcrumbs

1/2 tsp chili powder

1/2 tsp ground cumin

4 to 8 thin slices aged cheddar or other tangy cheese

4 hamburger buns, split and warmed Mayonnaise, to taste

4 leaf or butter lettuce leaves

4 to 8 thin slices red onion

4 to 8 thin slices ripe tomato

1. To make chimichurri, place garlic, parsley, cilantro, vinegar, 1/2 tsp salt, pepper flakes, oregano and black pepper in a food processor and pulse until finely chopped. Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick (see Note).

2. Place beef, 3 tbsp of the chimichurri, egg, breadcrumbs, chili powder, cumin, 1/2 tsp salt and black pepper in a bowl and mix to combine. Moisten your hands lightly with cold water, and then form meat mixture into 4, 3/4 inch thick patties.

3. Preheat your barbecue or indoor grill to medium-high. Lightly oil the bars of the grill. Grill patties 4 to 5 minutes per side, or until entirely cooked through and the temperature reaches 165 F in the centre of each patty when tested with an instant-read meat thermometer. Top each patty with a slice or 2 of cheese and cook 1 minute more, or until cheese is melted.

4. Spread bottom buns with mayonnaise. Set a lettuce leaf and a burger patty on each bottom bun. Top each patty with sliced onions, tomatoes and some of the remaining chimichurri. Set on top buns and serve.

Notes: Any leftover chimichurri you have after using some for the burgers will keep in the refrigerator several days if kept it in tightly sealed jar. It can also be frozen..

Beef burgers

chimichurri, a fresh sauce rich with parsley, cilantro, garlic, vinegar, olive oil and seasonings.

BEEF AND BACON BOLOGNESE SAUCE

This version of the hearty Italian style, meat-based pasta sauce is stocked with vegetables and herbs and further enhanced by simmering in bits of smoky bacon. Spoon it over your favourite type of hot cooked pasta

Ingredients Method

3 strips of bacon, cut into small cubes

500 grams lean ground beef

1 small onion, finely chopped

1/3 cup finely chopped celery

1/3 cup grated carrot

1 tbsp tomato paste

1/2 teaspoon each dried basil & oregano

Pinches granulated sugar, red pepper flakes and fennel seed (optional)

1 or 2 large garlic clove, minced

1 (398 mL) can tomato sauce

1 cup beef stock

1 bay leaf

1/3 cup 2% or whole milk

Salt and freshly ground black pepper, to taste

5 servings of hot cooked pasta, such as rigatoni, penne, spaghetti or tortellini

Freshly grated Parmesan cheese, to taste

Chopped fresh parsley, to taste (optional)

1.Place bacon in a medium pot and set over medium, medium-high heat. Cook until crispy and fat is rendered out. Remove pot from the heat, scoop bacon out and set in a bowl.

2.Drain bacon fat from the pot and set back over the heat. Add beef, onion, celery, carrot and garlic. Cook and stir until the meat is cooked through. Carefully drain the excess fat/liquid from the pot. Set pot back over the heat and mix in the tomato paste, basil, oregano, sugar, pepper flakes and fennel seed, if using. Cook and stir 2 minutes. Now add the tomato sauce, stock, bay leaf and cooked bacon.

3.Bring sauce to a gentle simmer. Gently simmer, partially covered (don’t completely cover; steam needs to escape), for 30 to 35 minutes, stirring occasionally, or until thickened and flavourful. Mix in the milk. Season the sauce with salt and pepper and it’s ready to ladle over bowls of hot cooked pasta. Serve with Parmesan cheese and parsley, if using, for sprinkling on it at the table.

MEATBALLS IN CREAMY MUSHROOM SAUCE

Tender beef meatballs roasted, and added to a rich mushroom sauce. To make a meal of the meatballs, serve portions of them on mashed potatoes or egg noodles with a steamed green vegetable, such as broccoli. This recipe can be doubled if feeding a larger group.

Ingredients

500 grams lean ground beef

3 tbsp breadcrumbs

2 tbsp milk

1 tbsp Dijon mustard

1 large egg

1/2 tsp dried thyme

1 large garlic clove, minced

1/2 tsp salt, plus some to taste

Freshly ground black pepper, to taste

3 tbsp butter

1 small onion, diced

1/2 lb. (about 12) small to medium white mushrooms, sliced

3 tbsp all-purpose flour

1/4 tsp paprika

2 cups beef stock

1/4 cup sour cream

Splash or 2 Worcestershire sauce (optional)

Method

1. Place beef, breadcrumbs, milk, mustard, egg, thyme, garlic, 1/2 tsp salt and pepper, to taste, in a bowl and gently mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Moisten your hands with cold water. Roll the meat into 20 to 22, 1 1/2 inch meatballs and place on the baking sheet. Roast meatballs 20 minutes, or until cooked through.

2. While meatballs roast, melt butter in a medium pot set over medium, medium-high heat. Add onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour and paprika and cook 1 minute more. While stirring, slowly mix in the stock. Bring to a simmer, and simmer 2 to 3 minutes.

3. Whisk sour cream and Worcestershire sauce, if using, into the sauce, season with salt and pepper, and then lower heat to medium-low. When meatballs are cooked, drain any fat from them and add to the sauce. Partially cover the pot and let the meatballs soak up the flavour of the sauce for 10 minutes, and serve.

BACON CHEESEBURGER MEATBALLS

The rich and savoury flavour of a bacon cheeseburger rolled into a ball and roasted, minus the bun. Serve meatballs with condiments you might serve with a bacon cheeseburger, such as mustard, ketchup and pickles. Make a casual meal by serving the meatballs with wedge fries and coleslaw.

Ingredients

2 or 3 strips of bacon, cut into tiny cubes

1 1/2 lbs. (about 680gr) lean ground beef

1 large egg

1/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/3 cup dried breadcrumbs

2 tbsp milk

1 tsp salt

1/2 tsp freshly ground black pepper

20 (1/2 inch) cubes cheddar cheese (about 100gr)

1/2 cup barbecue sauce, warmed (see Note)

Notes: Warm barbecue sauce, to just below a simmer, in a bowl in the microwave or small pot on the stove.

Options: You can make the stuffed meatballs oven-ready many hours before needed. Cover and refrigerate until ready to roast.

Method

1.Put bacon in a skillet, set over medium, medium-high heat and fry until crispy. Drain excess fat from bacon and then cool to room temperature

2.Preheat oven to 425 F. Line a baking sheet with parchment paper. Place cooled bacon, beef, egg, garlic and onion powders, thyme, breadcrumbs, milk, salt and pepper in a bowl and mix to combine.

3.Form meat mixture into 20 roughly equal, loose balls and set on a work surface. Press each ball into a patty that’s about 2 1/2 inches wide. Set a cube of the cheese in the centre of each patty. Lift up one of the patties, and then pull up the sides of the meat to cover up the cheese. Now roll and shape the meat into a ball, ensuring the cheese is completely encased by the meat. Set the cheese stuffed meatball on the baking sheet. Repeat these steps with the remaining patties and cheese, setting the stuffed meatballs on the baking sheet as you go along (see Options).

4.Roast the meatballs until cooked through, about 20 to 22 minutes. When meatballs are cooked, brush and coat each one with some warm barbecue sauce, arrange on a platter and serve.

PUB STYLE BURGERS WITH BACON, ENGLISH CHEDDAR AND HP

Hearty and filling burgers accented like they might be in an English pub with such things as aged cheddar, HP sauce, hot English mustard and gherkins.

Ingredients Method

700 grams extra lean ground beef

1/3 cup dried bread crumbs

1 large egg

1/2 cup finely diced onion

1 large garlic clove, minced

1 tbsp hot English mustard, such as Keen’s brand

2 tsp Worcestershire sauce

1/2 tsp salt

Freshly ground black pepper, to taste

2 tbsp vegetable oil

100 grams aged English white cheddar cheese, such as Tickler, grated

1/4 cup HP sauce, or to taste

4 thick strips of bacon, halved widthwise, fried until crispy, and drained well

4 hamburger or kaiser buns, halved Mayonnaise, to taste

8 thin slices ripe tomato (divided)

8 to 12 gherkins, split in half, lengthwise

4 to 8 leaf or butter lettuce leaves

1.Place beef, bread crumbs, egg, onion, garlic, mustard, Worcestershire, salt and pepper in a bowl and mix to combine. With your hands lightly dampened with cold water, shape meat into four, 3/4 inch thick patties. Now make a deep dimple in the centre of one side of each patty.

2.Preheat oven to 225 F. Line a baking sheet with parchment paper. Place oil in a very large skillet set over medium, medium-high heat. Add the burger patties and cook four to five minutes per side, or until entirely cooked through. (When cooked, the very centre of each burger when tested with an instant read meat thermometer should register reach 160 F (71 C) or above).

3.Set buns in the oven to warm. Set burger patties on the baking sheet. Spread the top of each patty with HP sauce, and then top each patty with grated cheese. Remove buns from the oven. Set the burger patties in the oven and heat just until the cheese melts. While that occurs, spread each bottom bun with mayonnaise, and then set on some lettuce, a tomato slice and 2 pieces of bacon. When the cheese has melted, set a patty on each bottom bun, top each one with a tomato slice and some gherkins, set on top buns, and serve.

SUMMER GRILLED BURGER SALAD

All the tasty things you’d sandwich in a hamburger bun, eye-appealingly served on a plate.

The burger salad dressing served with this salad is a pourable, zesty version of burger sauce.

Ingredients

680 grams (1 1/2 lbs.) ground beef

Burger salad dressing, to taste (see Note)

1 large head butter lettuce, separated into single leaves, or 10-12 cups baby salad greens

2 ripe on the vine tomatoes, sliced

1 small red onion, thinly sliced

1 medium orange or yellow bell pepper

sliced, any seeds removed

150 grams aged white cheddar cheese, sliced, or to taste

Yum Yum pickles or sliced dill pickles, to taste

Vegetable oil, for the grill

Method

1.Divide and form the ground beef into 4 loose balls. With cold-water-moistened hands, shape each ball into a tight, 3/4 inch thick oval patty. Set patties on a plate, cover and refrigerate until needed.

2.Preheat your barbecue or indoor grill to medium-high. Set some lettuce leaves (or baby salad greens) on each of 4 dinner plates. Now artfully arrange some tomatoes, onion, bell pepper, cheese and pickles on each plate, leaving an open spot on each plate to set a burger patty.

3.When barbecue or indoor grill is hot, season the patties with salt and pepper. Lightly oil the bars of your grill. Grill the patties 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Set a burger patty on each plate. Serve the salads with the burger salad dressing, for spooning on at the table.

Note: To make the burger salad dressing, in a jar, combine 1/3 cup mayonnaise, 2 tbsp each water, ketchup & sweet green relish, 2 tsp yellow mustard, 1/2 tsp Tabasco or other hot sauce, and 1/8 tsp each onion powder, garlic powder and smoked paprika. Seal jar and refrigerate dressing until needed for the burgers.

Options: If you like bacon, cut 8 strips of it, widthwise, into 1 inch pieces, fry until crispy, drain well and add them to the salads.

CANADA DAY

CHEESEBURGER BUFFET

Celebrate Canada Day in a fun and casual way by serving this cheeseburger buffet, where diner’s get to custom-build their own burger.

Ingredients

2 cups shredded head or leaf lettuce

2 or 3 ripe, on-the-vine tomatoes, thinly sliced

1 medium red or white onion, halved and thinly sliced 12 to 16 strips bacon, halved, crisply cooked and drained well

• fried mushrooms, to taste (optional)

• hot peppers, pickles, relish, mayonnaise, mustard, ketchup and/or salsa, to taste

8 hamburger buns

8 frozen Outlaw beef burgers

(see Note and Options)

1 cup barbecue sauce, or to taste

300 grams aged white cheddar cheese, thinly sliced

Note: Frozen Outlaw beef burgers are sold in boxes in our Meat Department. Cook the patties from frozen.

Method

1. Preheat your barbecue to medium-high (about 400 F in the chamber). Place the lettuce, tomatoes, onion, bacon, mushrooms (if using), hot peppers, pickles, relish, mustard, ketchup and/or salsa in individual serving bowls or other vessels. Set these burger toppings and condiments on a serving tray. Put the buns on a plate.

2. Grill the burgers about 4 minutes per side, or until entirely cooked through and the centre of each burger reaches 160 F (71 C) on an instant-read meat thermometer. Spread each patty with barbecue sauce, and then top with cheese. Let the cheese melt, about 1 minute.

3. Set the burger patties on a serving platter, or serve from the grill. Set out the tray of burger toppings and condiments and plate of buns. Now invite diners to this “burger buffet” and let them build their own burgers.

Options: Make your own burgers by dividing and forming 1 kilogram of lean ground beef into 8, 1/2- to 3/4-inch thick patties. Season the patties with salt and pepper, and then grill as described in the recipe.

BBQ STEAKHOUSE STYLE SIRLOIN BURGERS

Premium Angus ground sirloin beef is the feature ingredient in these rich, over-the-top burgers.

Ingredients Method

1 tbsp olive oil, plus some for the grill

6 to 8 medium white or brown mushroom, sliced Splash worcestershire sauce (optional)

Salt and freshly ground black pepper, to taste

8 to 12 strips of bacon, halved, cooked crisp and drained well

1 1/2 pounds (680 grams) extra lean ground sirloin Angus beef

150 grams Havarti or other tangy cheese, sliced

8 onions rings, heated (see Note)

4 hamburger buns, split and warmed, cut-side down, on the grill

Garlic aioli or burger sauce, to taste (see Note)

4 leaf lettuce leaves

Sliced pickles, such as Yum Yums, to taste

Note: Bags of ready to bake and heat onion rings are sold in our frozen foods aisle. Bottles of garlic aioli, such as Heinz brand, are sold in our condiments aisle. If you want to use burger sauce, to make it, combine in a jar, 1/3 cup mayonnaise, 3 tbsp ketchup, 3 tbsp sweet green relish, 2 tsp yellow mustard and 1/8 tsp each onion powder, garlic powder and black pepper. Seal jar and refrigerate until needed for the burgers.

1. Heat the 1 tbsp oil in a skillet set over medium, medium-high heat. Add the mushrooms and cook and stir until tender, about 5 minutes. Season mushrooms with salt and pepper, drizzle with Worcestershire sauce, if using, and set aside.

2. Preheat your barbecue to medium-high. With cold water moistened hands, divide and form the ground beef into four equal, loose balls. Now shape each ball into a 3/4 inch thick patty. Make a deep dimple in the centre of one side of each patty (this will help prevent the patties from puffing in the centre when they cook). Season each patty with salt and pepper.

3. Lightly oil the bars of your grill. Set on the patties and cook 4 to 5 minutes per side, or until entirely cooked through and the centre of each burger reaches 160 F (71 C) on an instant-read meat thermometer. Top each patty with some cheese slices and mushrooms, and let the cheese melt, about one minute or so.

4. Spread cut sides of each bun with garlic aioli or burger sauce. Set a lettuce leaf, and some bacon and pickles, on each bottom bun. Now set a burger patty on each bottom bun and top each one with 2 onion rings. Set on the top buns and serve.

TACO CHEESEBURGERS

Tasty Tex-Mex style burgers, flavoured and topped like you would beef tacos, with such things as spices, salsa, avocado and cheese.

Ingredients

500 grams lean ground beef

1/3 cup finely crushed tortilla chips (see Note)

1 large egg

1 tsp chili powder

1/2 tsp ground cumin

1/8 tsp each onion powder, garlic powder & ground cayenne pepper

1/4 tsp salt

Vegetable oil, for the grill

125-150 grams plain or jalapeño Monterey Jack cheese, cut into thin slices

4 hamburger buns, split and warmed

Sour cream or mayonnaise, to taste

4 leaf lettuce leaves

1 small to medium ripe avocado, peeled, pitted and cut into thin wedges

Fresh tomato salsa, to taste (see Note)

Note: You can finely crush the tortilla chips in a food processor until like panko (coarse breadcrumbs) in texture. If you don’t have a food processor, put them in a thick plastic bag and crush them with a kitchen hammer or rolling pin. About 20 tortilla chips should yield the 1/3 cup needed here. Que Pasa brand was used in the recipe test. Tubs of fresh tomato salsa are sold in our Deli Department.

Method

1.Place ground beef, crushed tortilla chips, egg, chili powder, cumin, onion powder, garlic powder, cayenne pepper and salt in a bowl and mix to combine. Divide and form beef mixture into four equal, loose balls. With cold-water moistened hands, shape each ball into a tight, 3/4 inch thick patty. Make a deep dimple in the centre of one side of each patty (this will help prevent the patties from puffing in the centre when they cook).

2.Preheat your barbecue or indoor grill to medium-high. Lightly oil the bars of the grill. Set on the patties and cook 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Top each patty with some cheese slices and heat until melted, about a minute or so.

3.Spread the cut side of each bottom bun with sour cream (or mayonnaise). Set a lettuce leaf and a burger patty on each bottom bun. Top each patty with some avocado wedges and salsa. Set on the top buns and serve.

Options: If 4 burgers are too many for you, wrap and freeze the patties you don’t need now and thaw and grill them at another time.

ANGUS BEEF BURGER

Dad will be happy if you serve these juicy Angus beef burgers, even if he has to man the barbecue! They are rich with tangy cheese, smoky bacon, onions and mushrooms, zesty sauce and other tasty things.

Ingredients Method

2 lbs ground Angus beef

2 tbsp butter

1 small to medium onion, halved and sliced

5 medium white or brown mushrooms, sliced

Salt and freshly ground black pepper, to taste

Vegetable oil for the grill

6 to 7 oz. English cheddar cheese or blue cheese, sliced

6 strips bacon, each halved, cooked until crispy, and drained well

6 hamburger buns, split and warmed, cut-side down, on the grill

Burger sauce, to taste (see Note)

6 leaf or butter lettuce leaves

6 to 12 ripe tomato slices, depending on size

Dill or other pickle, sliced, to taste

1.Divide and form the ground beef into six equal, loose balls. With cold-watermoistened hands, shape each ball into a tight, 3/4-inch thick patty. Make a deep dimple in the centre of one side of each patty. Set patties on a baking sheet, and then cover and refrigerate until needed.

2.Melt the butter in a skillet set over medium, medium-high heat. Add the onions and mushrooms, season with salt and pepper and stir until tender, about five minutes. Remove skillet from the heat.

3.Preheat your barbecue to medium-high (about 450 F in the chamber). Season each patty with salt and pepper. Lightly oil the bars of your grill. Set on the patties and cook four to five minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F (71C) or above on an instant-read meat thermometer. Top each patty with cheese slices, onions and mushrooms, and heat them, about a minute or so.

4.Spread the cut side of each bottom bun with burger sauce. Now, on each bottom bun, set a lettuce leaf, 1 or 2 slices of tomato, 2 half strips of bacon, and some sliced pickles. Set a burger patty on each bottom bun, set on the top buns and serve.

Note: You can use store-bought burger sauce, or make your own. To do the latter, in a bowl, combine 1/3 cup mayonnaise, 3 tbsp each ketchup & green relish, 2 tsp yellow mustard, and 1/8 tsp each garlic & onion powder, paprika & black pepper. Cover sauce and refrigerate until needed. Makes about 3/4 cup.

BEEF & CHEDDAR SLIDERS WITH BACON ONION JAM

Juicy, mini burgers topped with cheese and a savoury, sweet and sour jam rich with bacon and onion. Any leftover jam will keep at least a week in the refrigerator. It can also be frozen; ready to thaw the next time you need some.

Ingredients

1/2 lb. thickly sliced bacon (see Note)

1 1/2 cups finely diced red onion (see Note)

3/4 cup unsweetened apple juice

2/3 cup packed brown sugar

1/3 cup cider vinegar

1/4 tsp dried thyme

Freshly ground black pepper, to taste

600 grams ground beef

1 large egg, beaten

1/4 cup panko or other dried breadcrumbs

1/2 tsp salt

Vegetable oil, for the grill

12 (about 1 1/2-inch square) slices cheddar cheese

Mayonnaise, Dijon mustard and sliced dill pickles, to taste

12 potato or small dinner buns, split (see Note)

12 small lettuce leaves

Note: About 5 to 6 thick slices of bacon and 1 medium red onion should yield the amounts needed here. The pot used when testing the jam recipe was 8-inches wide. Potato and dinner buns are available in our Bakery Department.

Method

1. Cut bacon into small, 1/4-inch cubes. Set a heavy-bottomed pot over medium heat (see Note). Add bacon and cook until it becomes slightly crispy and the fat is rendered out of it. Carefully drain fat from the bacon, leaving about 1 tbsp of it still in the pot. Add onions to the pot and cook and stir 10 minutes, or until tender and lightly caramelized.

2. Add juice, sugar, vinegar and thyme to the pot and bring to a simmer. Simmer about 15 minutes, until mixture reduces to about 1 1/2 cups and slightly thickens (the mixture will further thicken and become jam-like when cold). Season jam with pepper, remove from the heat, transfer to a heatproof jar and cool to room temperature.

3. To make patties for the sliders, combine ground beef, egg, panko, salt and pepper in a bowl. Divide meat mixture into 12 roughly equally loose balls. Form each ball into a 1/2 inch thick patty.

4. Preheat barbecue to medium-high (about 450 F in the chamber). Lightly oil the bars of the grill. Set on the patties and cook 3 to 4 minutes per side, or until cooked through and the centre of each patty reaches 160 F (71C) on an instant-read meat thermometer. Turn heat to low, top each patty with a cheese slice and let it melt, about 1 minute or so.

5. Spread bottom buns with mayonnaise and mustard. Set a lettuce leaf, some pickle slices and a patty on each bottom bun. Give the bacon onion jam a good stir with a small spoon and top each patty with some of it. Set on top buns and serve.

BEST OF B.C. BISON BURGERS

Fine B.C. ingredients, such as rich tasting ground bison, red wine, tangy cheese, earthy mushrooms, ripe tomatoes and island baked buns, make these burgers extra special and quite delicious.

Ingredients Method

1 large egg

2 green onions, very thinly sliced

1/4 cup panko (see Note)

2 tbsp B.C. red wine, such as Merlot (see Options)

1 tbsp Dijon mustard

1/2 tsp salt

Freshly ground black pepper, to taste

1/4 tsp each dried thyme, garlic powder and smoked paprika

1 (454gr) pkg. frozen extra lean ground bison, thawed

2 tsp olive oil, plus some for the grill

12 small to medium brown or white mushrooms, thinly sliced

150gr B.C. cheddar or other tangy cheese, thinly sliced (see Note)

4 B.C. made hamburger buns, split and warmed, cut-side down, on the grill (see Note)

Mayonnaise, to taste

4 leaf lettuce leaves

4 to 8 B.C. on the vine ripe tomato slices

Sliced dill pickles, to taste

1. Place egg, onion, panko, wine, mustard, salt, pepper, thyme, garlic powder and paprika in a medium bowl and mix well to combine. Now mix in the ground bison. With cold water moistened hands, divide and form mixture into 4 equal, loose balls. Gently shape each ball into a 3/4 inch thick patty. Set patties on a plate, cover and refrigerate until needed.

2. Place 2 tsp oil in a large skillet set over medium, medium high heat. Add mushrooms, season with salt and pepper, and cook until tender, about 5 minutes. Remove mushrooms from the heat.

3. Preheat barbecue to medium high (about 450 F in the chamber). Lightly oil the bars of the grill. Set on the patties and cook 4 to 5 minutes per side, or until cooked through and the centre of each patty reaches 160F (71C) on an instant-read meat thermometer. Turn heat to low, top each patty with cheese slices and mushrooms, and let the cheese melt, about one minute or so.

4. Spread buns with mayonnaise. Set a lettuce leaf, a tomato slice or 2 and some pickles on each bottom bun. Set a burger patty on each bottom bun, set on the top buns and serve.

Note: Panko are coarse breadcrumbs sold in our Asian foods aisle. B.C. made cheddar and other types of tangy cheese, such as those from Natural Pastures Cheese Company, can be found in our Deli Department. The hamburger buns used when testing this recipe were brioche buns made by Saanichton based Portofino Bakery.

Options: If you don’t wish to use wine, replace with beef stock, beer or water.

SMOKY CHILI BEEF SANDWICHES WITH AVOCADO, BACON & CHEESE

Our fine Angus beef is flavoured Southwest-style with chili powder, cumin and smoked paprika. After roasting, the meat is sliced and piled in buns with crispy bacon, fresh avocado and tangy cheese

Ingredients Method

1 (about 3lb) sirloin tip beef roast

1 tsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

1/4 tsp garlic powder

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

6 to 9 strips bacon, halved widthwise

6 calabrese, kaiser or hamburger buns, split

6 slices habañero-flavoured Monterrey jack, cheddar or mozzarella cheese (see Note)

Sliced sweet or white onion, to taste

1/2 cup beef stock or broth or beer

1/2 cup barbecue sauce

1 ripe avocado

Mayonnaise, to taste

1. Preheat oven to 450 F. Set roast in a shallow roasting pan or ovenproof skillet. Combine chili powder, paprika, cumin, oregano, garlic powder and oil in a small bowl. Brush mixture all over the roast; season with salt and pepper.

2. Roast beef 20 minutes. Lower oven temperature to 325 F and cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note). While roast cooks, fry bacon in a large skillet over medium heat until it’s crispy. Drain on paper towel and set aside.

3. When cooked, transfer roast to a plate, tent with foil and rest 10 to 15 minutes. While its rests, set roasting pan over medium heat. Add stock (or broth or beer) and barbecue sauce, bring to a simmer, simmer and stir 1 minute, and then remove from the heat. Quarter the avocado lengthwise and pull it apart. Remove peel from each piece of avocado and cut the flesh lengthwise, into thin wedges.

4. To serve, pop buns in the oven to warm up a few minutes. Set roast on a cutting board and thinly slice the meat against the grain. Spread bottom buns with mayonnaise. Set a slice of cheese and some avocado on each bottom bun. Now pile sliced beef on each bottom bun. Drizzle meat with some of the barbecue sauce mixture. Top meat with bacon, sliced onions and top buns, and serve.

Note: Packages of sliced cheese perfect for sandwiches are sold in our dairy section. Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

KOREAN-STYLE BULGOGI BURGERS

The patties for these zesty burgers are flavoured in a similar way to the strips of beef used to make the popular Korean dish, bulgogi. After grilling, the nicely charred patties are stuffed in buns with a ginger and sesame flavoured slaw.

Ingredients

For the slaw

2 cups thinly sliced green and/or red cabbage

1/2 cup grated carrot

1 green onion, halved lengthwise and thinly sliced

2 tsp roasted sesame seeds (see Note)

2 tsp vegetable oil

2 tsp rice vinegar

2 tsp soy sauce

1 tsp granulated sugar

1/2 tsp sesame oil

1/2 tsp finely grated fresh ginger

For the burgers

2 lbs. ground round or other ground beef

1/4 cup soy sauce

2 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp granulated sugar

1 tbsp finely grated fresh ginger

3 large garlic cloves, minced

1/2 cup finely diced onion

2 tsp Sriracha or other hot chili sauce, or to taste

1 large egg

Vegetable oil, for the grill

Mayonnaise, to taste

6 leaf or butter lettuce leaves

6 hamburger buns, split and warmed, cut-side down, on the grill

Method

1. Line a large baking sheet with plastic wrap. Combine first 8 ingredients for the burgers in a mixing bowl. Form ground beef mixture into 6 equal, loose balls. With cold-water-moistened hands, shape each ball into 3/4inch thick patty. Set patties on the baking sheet; cover and refrigerate until needed. The patties can be made several hours before cooking them.

2. Make slaw by combining its ingredients in a bowl; cover and refrigerate until needed.

3. To finish burgers, preheat your barbecue to medium-high, about 450 F in the chamber. Generously oil the bars of your grill. Set on the patties and cook 4 to 5 minutes per side, or until entirely cooked through and the centre of each patty reaches 160 F or above on an instant-read meat thermometer.

4. Spread the cut side of each bottom bun with mayonnaise. Now set a lettuce leaf and a burger patty on each bottom bun. Top each patty with some of the slaw. Set on the top buns and serve. Serve any leftover slaw alongside the burgers.

Note: Roasted sesame seeds should be available in our Asian foods aisle. If not, simply toast plain ones in a skillet on the stovetop over medium heat, until rich golden.

: If 6 burgers are too many for you, after forming them, individually wrap and freeze the patties you won’t eat now, to thaw and grill at another time

COCKTAIL MEATBALLS WITH POMEGRANATE BALSAMIC GLAZE

Appetizer-sized meatballs coated in a beguiling, deeply hued, sweet and sour glaze.

Ingredients Method

1 1/3 cups pomegranate juice

1/4 cup brown sugar

2 tbsp balsamic vinegar

2 tbsp soy sauce

1 tsp finely grated fresh ginger

1 tbsp + 1 tsp cornstarch

1 1/2 pounds (about 700 grams) lean ground beef

1/3 cup dried breadcrumbs

1 large egg

2 tbsp milk

1 tsp oregano

1 tsp ground cumin

1 large garlic clove, minced

1/8 tsp ground cayenne pepper

1 tsp salt

Freshly ground black pepper, to taste

Pomegranate arils (seeds; see Note) and parsley sprigs, to taste, for garnish (optional)

1. Place juice, sugar, vinegar, soy sauce, ginger and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, and simmer 30 seconds. Remove from the heat, cover and set this glaze aside for now.

2. Place beef, breadcrumbs, egg, milk, oregano, cumin, garlic, cayenne, salt and black pepper in a bowl and mix to combine. Preheat oven to 375 F. Line a baking sheet with parchment paper. Roll beef mixture into 36 to 40 roughly equal meatballs and set on the baking sheet (see Options).

3. Roast meatballs 20 minutes, or until cooked through. Lift meatballs off the baking sheet and set in a 13 x 9 inch or similar sized baking dish. Pour the glaze over the meatballs and roll them around to coat. Cover meatballs with foil, set back in the oven and cook 10 minutes more. Transfer meatballs to a shallow serving bowl, or enjoy right from the baking dish. Garnish with pomegranate arils and parsley sprigs, if using, and enjoy.

Note: One large pomegranate will yield 1 1/2 or more cups of arils (seeds). Use some for this recipe and refrigerate and save the rest for another use, such as adding to cocktails, salads, other savoury dishes, or simply to snack on.

FAMILY STYLE MEATBALL SOUVLAKI

Greek style meatballs served on warm pita bread. These are called family style because each diner can dress up their souvlaki, as they like, with such things as hummus, tzatziki and fresh vegetables

Ingredients

500 grams lean ground beef

1 large egg, beaten

1 large garlic clove, minced, or 1/4 tsp garlic powder

1/4 cup dried bread crumbs

1/3 cup finely crumbled feta cheese

1 tsp dried oregano

1/2 tsp salt

Freshly ground black pepper, to taste

Shredded lettuce and cubes of red onion, tomato and cucumber, to taste

Hummus and tzatziki, to taste (see Note)

6 Greek-style pita bread, warmed (see Note)

Method

1. Preheat oven to 425 F. Line a baking sheet with parchment paper, unless it’s non-stick. Place beef, egg, garlic, breadcrumbs, feta, oregano, salt and pepper in a bowl and mix well to combine.

2. Moisten your hands lightly with cold water, then roll beef mixture into 24, about 1 1/2 inch balls, setting them on the baking sheet as you go along. Roast the meatballs 20 minutes, or until cooked.

3. Transfer meatballs to a serving dish. Now let diners make their own souvlaki, by topping the pita bread with 4 meatballs and their desired amounts of lettuce, onion, tomato, cucumber, hummus and tzatziki.

Notes: Tubs of hummus and tzatziki, and bags of Greek-style (pocketless) pita bread, are sold in our Deli Department. You can warm the pita bread by wrapping them in foil and popping them into the oven for five to seven minutes. Do that when the meatballs are almost cooked.

MEATBALLS IN TOMATO SAUCE WITH PESTO & RICOTTA

Tender, roasted meatballs, simmered in a sauce flavoured with pesto & served with creamy ricotta cheese. Enjoy the meatballs with pasta and focaccia bread. Any leftover meatballs will freeze well.

Ingredients

1 kilogram ground beef

2 large eggs

2/3 cup bread crumbs

1/2 cup milk

2 large garlic cloves, minced

1 tsp salt, plus some to taste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp freshly ground black pepper, plus some to taste

Pinch or two red pepper flakes

2 (660 mL) bottles strained tomatoes

1 cup beef broth or stock

1/4 to 1/3 cup store-bought or homemade pesto

1 (250gr) tub ricotta cheese

Freshly grated Parmesan cheese, to taste

Chopped fresh parsley or basil, to taste

Method

1. Place beef, eggs, bread crumbs, milk, garlic, 1 tsp salt, oregano, basil, 1/2 tsp black pepper and red pepper flakes in a bowl and mix to combine.

2. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Moisten your hands lightly with cold water. Roll meat mixture into about 30, 1 1/2- to 2-inch balls and set on the baking sheet. Bake meatballs 25 minutes, or until cooked through. Remove from the oven and set aside until needed.

3. Pour the bottles of strained tomatoes into a large pot. Pour the broth (or stock) into the emptied bottles. Seal and shake the bottles a few seconds, and then pour into the pot too. Set the sauce over medium, medium-high heat and bring to a simmer. Mix in the pesto and season with salt and pepper.

4. Put the meatballs in the sauce. Return sauce to a gentle simmer (small bubbles should just break on the surface). Adjust and lower heat as needed to maintain that gentle simmer. Partially cover the pot (don’t completely cover as steam needs to escape). Simmer meatballs 30 minutes, until rich and flavourful. Top servings of the meatballs with small spoonfuls of the ricotta cheese, grated Parmesan cheese and chopped parsley (or basil).

Note: Tomato sauce-like jars of strained tomatoes, also called passata di pomodoro, are sold in our dried pasta aisle.

FAMILY-STYLE BARBECUE MEATBALL SANDWICHES

This recipe yields a family-sized eight sandwiches. Filling them are tender meatballs cooked in barbecue sauce, sautéed onions and peppers, and tangy cheddar. The recipe can be halved if you’re feeding a smaller group.

Ingredients Method

1 kg ground beef

2 large garlic cloves, minced

2 large eggs

1/2 cup dried breadcrumbs

1/4 cup milk

1 tsp dried oregano

1 tsp salt

1/2 tsp freshly ground black pepper

1 1/2 cups barbecue sauce (see Note)

1 cup beef broth or stock

1 tbsp olive oil

1 large bell pepper (any colour), halved, seeded and thinly sliced

1 large onion, halved and thinly sliced

8 hot dog buns, split and warmed

1 1/4 cups grated cheddar cheese, or to taste

2 green onions, thinly sliced (optional)

1. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Combine first 8 ingredients in a bowl. Moisten your hands with cold water. Roll the meat mixture into 24, about 1 1/2-inch wide balls, and set them on the baking sheet (see Options). Roast meatballs 25 minutes, or until cooked through.

2. When meatballs are cooked, set them in a 13 x 9 inch baking dish. Combine barbecue sauce and broth (or stock) in a pot and bring to a simmer over medium heat. Pour sauce mixture over the meatballs. Set the saucy dish of meatballs back in the oven, uncovered, and bake 20 minutes more.

3. While meatballs bake, heat oil in a skillet set over medium, medium-high heat. Add the onion and bell pepper and cook until tender, about 5 minutes. Remove from the heat.

4. To serve, set some onion and bell pepper in each bun. Set 3 meatballs in each bun, along with some of the sauce. Top meatballs with some cheese and green onion, if using. If desired, any sauce left in the pan can be served in a bowl alongside the sandwiches, for drizzling on them.

Note: 1 (425 mL) bottle of barbecue sauce should yield what’s needed here. Use any flavour that appeals. The small bowls, napkin and serving plate shown in the photograph are available at Quality Foods, A Step Above.

NO FUSS BEEF CHILI WITH JACK CHEESE

No chopping is required to make this flavourful chili. You simply brown meat and then simmer it with the chili’s other ingredients. The end result is a thick and hearty chili you can top with tangy cheese and serve with tortilla chips, for dunking. Recipe can be doubled.

Ingredients

500 grams ground beef

1 (540 mL) can black beans, rinsed and drained well

1 (420 mL) or similar sized jar tomato salsa (see Note)

1 (398 mL) can diced tomatoes

1 1/2 cups beef stock

1 Tbsp brown sugar

1 1/2 tsp chili powder

1/2 tsp ground cumin

1 cup frozen corn kernels

Salt and freshly ground black pepper, to taste

100 grams plain or jalapeño Monterey jack cheese, grated, or to taste

Tortilla chips, cilantro sprigs, sour cream and hot pepper sauce, such as Tabasco, to taste

Method

1. Put beef in a medium to large pot set over medium, medium-high heat. Cook beef, stirring occasionally, until cooked through and crumbly. Drain excess fat/liquid from the pot and set back on the heat. Add black beans, salsa, diced tomatoes, stock, sugar, chili powder, cumin and corn and mix to combine.

2. Bring chili to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer chili, uncovered, and stirring occasionally, about 25 to 30 minutes, or until thickened and aromatic.

3. Taste chili and season with salt and pepper, as needed. Top bowls of the chili, to taste, with the grated cheese, cilantro sprigs, sour cream and hot pepper sauce. Serve with tortilla chips for dunking.

Notes: Que Pasa brand medium salsa was used when testing this recipe, but other brands will also work.

CHILI SLOPPY JOES WITH TANGY CHEDDAR

In this hearty version of the classic diner dish, ground beef rich chili is sandwiched in between buns with grated cheese. This recipe could be doubled if you’re feeding a larger group.

Ingredients Method

500 grams lean ground beef

1/2 cup finely diced onion (see Note)

1/2 cup finely diced green bell pepper

2 tsp chili powder

1 large garlic clove, minced, or 1/8 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp dried oregano

1 (398 mL) can tomato sauce (see Note)

1 (398 mL) can red kidney beans, rinsed and drained

1/2 cup beef broth or water

1/3 cup barbecue sauce

Hot pepper sauce, such as Tabasco, to taste

Salt and freshly ground black pepper, to taste

4 large hamburger, panini or kaiser buns, split and warmed

1/2 to 3/4 cup grated extra old white cheddar cheese, or to taste

Sliced green onion or chopped cilantro, to taste (optional)

1. Place beef in a medium pot and set over medium, medium-high heat. Cook and stir beef until entirely cooked through and crumbly, about 5 to 6 minutes.

2. Drain away any liquid/fat in the pot. Set pot back on the heat and mix in the onion, bell pepper, chili powder, garlic, cumin and oregano. Cook and stir 3 to 4 minutes more.

3. Mix in tomato sauce, beans, broth (or water), barbecue sauce and hot pepper sauce. Bring mixture to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer, uncovered, 15 to 20 minutes, or until chili is thick enough to pile on the buns.

4. Taste chili and season with salt and pepper, as needed. To serve, set a bottom bun on each of 4 plates. Spoon and mound chili on each bun. Top chili with some of the cheese and sliced green onion (or chopped cilantro), if using. Set on the top buns and enjoy.

Note: Diced means to cut into 1/4 inch cubes. If you have a larger sized can of tomato sauce, use 1 3/4 cups of it for this recipe, and freeze the rest for another use. If you’re feeding young children, this recipe will likely yield a few more servings, especially if you serve the chili sloppy joes on smaller buns.

ANGUS BEEF BURRITOS WITH CHEESE, AVOCADO & FRESH SALSA

Tex-Mex spiced beef rolled in tortillas with tangy cheese, ripe avocado and zesty salsa. This recipe can be doubled if you’re feeding a larger group.

Ingredients

500 grams ground beef

1/2 cup finely diced onion

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp oregano

1/4 tsp garlic powder

1/2 tsp hot pepper sauce, such as Tabasco, or to taste

1/4 tsp salt

2 tbsp tomato paste

1 cup beef stock or broth

4 (10-inch) flour tortillas, warmed (see Note)

4 slices Monterey Jack or cheddar cheese, cut into 3 strips (see Note)

1 ripe avocado, cut into thin wedges

3/4 cup fresh tomato salsa, or to taste (see Note)

Sour cream and shredded lettuce, to taste

Cilantro sprigs and thinly sliced jalapeño pepper, to taste (optional)

Method

1. Place beef and onion in a skillet and set over medium, medium-high heat. Cook and stir beef until cooked through and crumbly.

2. Drain any liquid from the beef. Mix in chili powder, cumin, oregano, garlic powder, hot sauce, salt, tomato paste and stock (or broth). Bring mixture to a gentle simmer, adjusting heat as needed. Simmer until stock (or broth) has reduced and meat mixture is thick, about 8 minutes. Cover beef and keep warm over low heat.

3. Set tortillas flat on a work surface. Set 3 strips of cheese in a row down the centre of each tortilla. Top cheese on each tortilla with about 3/4 cup of beef mixture. Top beef with some of the avocado wedges, salsa, sour cream and lettuce. Also set on top some cilantro sprigs and sliced jalapeños, if using.

4. Fold the sides of each tortilla partially over the filling, tightly roll up each tortilla into a burrito and serve (see Options).

Note: Fresh tomato salsa is sold in our Deli Department. Packages of sliced cheese are also sold in our Deli Department and dairy case. Saputo brand was used here. Warming the tortillas makes them more flexible and easier to roll. You can warm them by zapping them in the microwave a few seconds. The board and bowls shown in the photo are from Quality Foods, A Step Above

Options: If you want super hot burritos, preheat oven to 350 F. Once burritos are rolled, set them on a parchment paper-lined baking sheet, seam-side-down. Heat burritos in the oven a few minutes, and then serve

ITALIAN STYLE

HAMBURGER STEAKS

Tender steaks made from ground beef that you flavour and sauce like you would an Italian-style meatball. Serve the steaks with pasta and/or vegetables.

Ingredients

1 1/2 lbs. lean ground beef

1/3 cup dried breadcrumbs

1 large egg, beaten

1/4 cup milk

1 large garlic clove, minced

1 tsp dried oregano

1/2 tsp salt

Freshly ground black pepper, to taste

Pinch of red pepper flakes

2 tbsp olive oil

2 cups marinara sauce, warmed (see Note)

1/2 cup shredded Parmesan cheese (see Note)

1 tbsp chopped fresh parsley

Method

1. Place the ground beef, breadcrumbs, egg, milk, garlic, oregano, salt, pepper and red pepper flakes in a bowl and mix to combine. Lightly moisten your hands with cold water and shape the meat into 4 3/4-inch thick oval patties.

2. Place the oil in a very large skillet set over medium to medium-high heat. When oil is hot, add the hamburger steaks and cook four to five minutes per side, or until entirely cooked through. (When cooked, the centre of the hamburger steak when tested with an instant read meat thermometer should register reaches 160 F (71 C) or above.)

3. Top each hamburger steak with some of the Parmesan cheese. Cover the pan and cook 1 to 2 minutes more, or until cheese is melted. To serve, spoon 1/2 cup of the marinara sauce on each of the 4 dinner plates. Set a hamburger steak on the sauce on each plate, sprinkle with parley, and serve.

ITALIAN STYLE MEATLOAF WITH PARMESAN & PROSCIUTTO

Ingredients

1kg ground beef

1/4 cup milk

2 large eggs

1/2 cup dried bread crumbs

Prep Time 20 min

Cook Time 70 - 75 min

Tender, comforting meatloaf flavoured with herbs, garlic, freshly grated Parmesan cheese and thin slices of silky, salty prosciutto. Serve it with pasta and a green vegetable.

Method

1/3 cup freshly grated Parmesan cheese (not the dried powdered type)

1 tsp dried basil

1 tsp dried oregano

2 large garlic cloves, minced

Pinch red pepper flakes

1/2 tsp salt

1/2 tsp freshly ground black pepper, or to taste

1 (100 gram) package sliced proscuitto (see Note)

2 cups marinara sauce, or to taste (see Note)

Serves 6

1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Place beef, milk, eggs, bread crumbs, cheese, basil, oregano, garlic, salt and pepper in a large bowl and gently mix to combine.

2. Transfer meat to the baking sheet and form into a tight loaf that’s about 9 inches long and 5 inches wide. Drape the meatloaf, slightly overlapping the slices, with the prosciutto. Firmly press on the prosciutto to ensure it tightly clings to the meatloaf. Bake meatloaf 70 to 75 minutes, or until cooked through and the centre of it reaches 160 F (71 C) or above on an instant-read meat thermometer.

3. When meatloaf is cooked, tent with foil and rest 5 to 10 minutes. While meatloaf rests, place the marinara sauce in a pot, set over medium heat and bring to a simmer. When meatloaf has rested, slice with a sharp serrated knife and serve with the sauce.

Notes: Jars of marinara sauce are sold in our bagged pasta aisle. Packages of sliced prosciutto are sold in our Deli Department.

COUNTRY STYLE MEATLOAF WITH BACON & CHEDDAR

Comforting meatloaf rich with bits of bacon and cubes of tangy cheese. As it bakes, some of that cheese deliciously oozes out of the meatloaf. Serve meatloaf with mashed potatoes and a green vegetable, such as broccolini or snap peas. Any leftover sliced meatloaf will freeze well.

Ingredients

4 strips bacon, cut into small 1/4-inch cubes

1 kilogram ground beef

175 grams extra aged white cheddar cheese, cut into small 1/4-inch cubes (about 1 1/2 cups)

3 green onions, thinly sliced

1 large garlic clove, minced

2 large eggs

1/2 cup dried breadcrumbs

1/4 cup milk

1 tbsp yellow or Dijon mustard

1 tbsp chopped fresh rosemary (see Options)

1/2 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup barbecue sauce

2 cups beef stock or broth

1 tbsp + 2 tsp cornstarch

Splash each Worcestershire sauce and soy sauce

Method

1. Set bacon in a skillet over medium, medium-high heat and fry until just crispy. Drain bacon on paper towel and cool to temperature.

2. Preheat oven to 350 F. Line a baking sheet with parchment paper. Place bacon, beef, cheese, onions, garlic, eggs, breadcrumbs, milk, mustard, rosemary, salt and pepper in a large bowl and gently mix to combine.

3. Transfer meat to the baking sheet and form into a tight loaf that’s about 9-inches long and 5-inches wide. Brush top of meatloaf with barbecue sauce, and bake 70 to 75 minutes, or until cooked through and the centre of it reaches 160 F (71 C) or above on an instant-read meat thermometer.

4. While meatloaf bakes, make a simple sauce to serve with it by placing the stock (or broth), cornstarch, Worcestershire and soy sauce in a small pot. Whisk to combine. Set sauce over mediumhigh heat and bring to a simmer. Simmer sauce a few minutes, until lightly thickened, season with salt and pepper, and remove from the heat and cover.

5. When meatloaf is cooked, tent with foil and rest 5 to 10 minutes. Uncover sauce and return to simmer. When meatloaf has rested, slice and serve with the sauce.

Note: The cutting board and plate in the photo are from Quality Foods, A Step Above.

Options: If you don’t care for the taste of rosemary, replace it with another type of herb, such as 2 tsp minced fresh, or 1/2 to 1 tsp dried, thyme.

CHILI SPICED STEAKS WITH CHARRED PEPPERS & AVOCADO

Ingredients Method

2 tsp chili powder

2 tsp smoked paprika (see Note)

1/2 tsp dried oregano

1/2 tsp garlic powder

4 strip loin steaks

Salt and freshly ground black pepper, to taste

1 large ripe avocado, or 2 small ones, peeled, pitted and cut 3/4 inch cubes

1 tsp lime juice

2 tbsp olive oil, plus some for drizzling

1/2 each medium to large red, orange & yellow bell peppers, each halved, seeded and cut into about 1 inch wide, 2 inch long, wedge shapes

Hot pepper sauce, such as Tabasco, to taste Lime slices, for garnish

1. Combine chili powder, paprika, oregano and garlic powder in a small bowl. Generously sprinkle and rub each steak with the chili powder mixture. Season steaks with salt and pepper. Preheat oven to 200 F. Set out a baking sheet. Place cubed avocado in a bowl and toss with lime juice.

2. Place the 2 tbsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 1/2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Remove skillet from the heat, transfer steaks to the baking sheet and keep warm in the oven.

3. Set skillet back over the heat. Add the bell peppers and cook until just tender and lightly charred, about 3 minutes. Remove skillet from the heat. Set a steak on each of 4 dinner plates. Top each steak with some of the charred peppers and cubed avocado. Drizzle each steak with a little olive oil and hot pepper sauce, and garnish with lime slices, for squeezing their juice on the steaks at the table.

Notes: Smoked paprika is available in our bottled herb and spice aisle. If unavailable, replace with 1/2 tsp regular (sweet) paprika and 1/2 tsp ground cumin, the latter of which will provide bit of a smoky taste.

Tender steaks, rubbed with a chili-spiced mixture, seared, plated and topped with colourful, charred peppers and ripe avocado. You can half this recipe, if you are only serving two.

STRIP LOIN STEAKS WITH GARLIC ROSEMARY ROASTED POTATOES & JUS

Here’s a simple but tasty dinner for two where strip loin steaks are seasoned, seared, plated and \served with miniature potatoes roasted with garlic and rosemary. The garlic is roasted skin on so the cloves don’t scorch. Squeeze the garlic out of the skins once plated. Serve the steak and potatoes with a green vegetable, such as broccoli or green beans.

Ingredients

20 miniature potatoes, each halved (see Note)

3 tbsp + 2 tsp olive oil (divided)

6 to 8 skin-on garlic cloves

2 tsp chopped fresh rosemary, or pinch of dried Salt and freshly ground black pepper, to taste (see Options)

2 strip loin steaks

1/4 cup red wine (see Options)

1/2 cup beef stock

Notes: Bags and metal pans of about one inch round miniature potatoes are sold in our Produce Department.

Options: Instead of salt and black pepper, use Montreal Steak spice to season the steaks and potatoes. It is sold in our bottled spice and herb aisle. If you don’t want to use wine, replace it 1/4 cup more beef stock.

Method

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Place potatoes, 3 tbsp oil, garlic, rosemary, salt and pepper in a bowl and toss to combine. Spread potatoes in a single layer on the baking sheet. Roast potatoes, stirring them once or twice, for 30 minutes, or until tender and rich golden. Turn oven to 200 F and keep potatoes warm there.

2. Pat steaks dry with paper towel, then season with salt and pepper. Place remaining oil in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set steaks on dinner plates. Set the plates in oven to keep the steaks warm.

3. Set skillet back over the heat and pour in the wine. Simmer and reduce wine until almost completely evaporated. Pour in the stock and bring to a simmer. Turn heat to low. Remove the plates with the steaks on them from the oven. Set some potatoes and garlic beside each steak. Top the steaks with jus and serve.

SIRLOIN STEAK FAJITAS

Ingredients Method

1 tsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1/4 tsp cayenne pepper

2 (about 300 gram each) top sirloin steaks

2 tbsp + 2 tsp olive oil (divided)

Salt and freshly ground black pepper, to taste

1 1/2 cups grated aged cheddar cheese (about 150 grams)

2 cups baby salad greens or shredded head lettuce

1 cup tomato salsa, or to taste (see Note)

1 cup guacamole or sour cream, or to taste

1 medium red onion, halved and thinly sliced

1 medium green & red bell pepper, each halved, seeded and thinly sliced

8 flour tortillas, warmed (see Note)

Notes: Tubs of fresh salsa and guacamole are sold in our Deli Department. Old El Paso brand soft tortillas were used when testing this recipe. They are sold in our Mexican foods aisle.

1. Preheat a barbecue or indoor grill to medium-high. Combine chili powder, cumin, oregano and cayenne pepper in a small bowl. Brush each steak with 1 tsp of the olive oil. Sprinkle each steak with some of the chili powder mixture, salt and pepper. Cook steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium.

2. While steaks cook, place cheese, salad greens (or lettuce), salsa and guacamole (or sour cream) in serving bowls.

3. When steaks are cooked, transfer to a cutting board and let rest five minutes. While steaks rest, place remaining 2 tbsp oil in a large skillet set over medium-high heat. Add the onion and bell peppers and cook until tender, about 4 minutes. Turn heat under the onions and peppers to low.

4. When steaks have rested, thinly slice them and arrange the meat on a serving plate. Spoon onion/bell pepper mixture into a serving bowl. Set the sliced steak, onions and peppers, cheese, salad greens (or lettuce), salsa, guacamole (or sour cream) and a plate with the tortillas on them on your dinner table. Allow diners to create their own fajitas with these ingredients.

Hearty fajitas filled with sliced steak, peppers and onions, cheese, salsa, guacamole and lettuce, that all ages will love.

GRILLED T-BONE STEAKS WITH SUN-DRIED TOMATO HERB BUTTER

Splendid

Ingredients

1/4 lb. soft butter

steaks

6 oil packed sun-dried tomatoes, finely chopped (see Note)

1 tbsp finely chopped fresh herbs, such as parsley, basil, oregano and/or thyme

1 small garlic clove, minced

Salt and freshly ground black pepper, to taste

4 T-bone steaks

Olive oil

Notes: Sun-dried tomatoes packed in oil are sold in jars in the aisle foods, such as olives, are sold.

Method

1. Place butter in a bowl and beat until lightened. Add the sun-dried tomatoes, herbs, garlic and mix well to combine. Tear a 12 inch long piece of plastic wrap and set flat on a work surface. Set butter in the centre of the plastic wrap, forming it into a 1 1/2 inch thick, 5 to 6 inch long log shape. Roll the butter in the plastic wrap and twist the ends to seal. Refrigerate the butter until set. Butter can be made a day or two before needed.

2. When ready to cook the steaks, remove butter from the refrigerator, unwrap, cut into 12 slices and leave at room temperature. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate the steaks, immediately top each one with 3 slices of butter, and then serve.

SIRLOIN STEAK, CHEDDAR & SUMMER VEGETABLE SALAD

Hearty main-course salads you can serve for dinner on a warm summer day.

Accompany the salads with sliced baguette or the potato buns you’ll find for in our Bakery Department.

Ingredients Method

2 (255 to 285 gram) top sirloin steaks, each cut in half, widthwise

1 tbsp + 1 olive oil

Montreal steak spice or seasoning salt, to taste (see Note)

1 medium to large head green or red leaf lettuce, separated into individual leaves, washed, dried and chopped into pieces

2 to 3 medium, ripe on-the-vine tomatoes, cut into thin wedges

1/2 English cucumber, thinly sliced

2/3 cup grated carrot

1 small to medium red or sweet onion, thinly sliced and separated into rings

1 medium yellow or orange bell pepper, halved, seeded and sliced

200 grams aged cheddar cheese, cut into small cubes

Store-bought or homemade ranch salad dressing, to taste (see Note)

1. Preheat a barbecue or indoor grill to medium-high. Set the 4 pieces of steak on a plate. Drizzle steaks with the olive oil and toss to coat them with it. Now season steaks with Montreal steak spice (or seasoning salt), to taste. Grill steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium. Transfer steaks to a cutting board and let rest 5 minutes.

2. While steaks rest, divide and arrange the lettuce on 4 dinner plates. Divide and artfully top lettuce with the tomatoes, cucumber, carrot, onion, bell pepper and cheese, ensuring you leave a space for the steak on each plate.

3. Cut each piece of steak into thin slices. Now set one sliced steak on the lettuce on each plate, fanning out the slices of meat when you do. Serve the salads with ranch dressing.

Notes: Montreal steak spice and seasoning salt are sold in our dried herb and spice aisle. Ranch salad dressing is sold in the aisle other bottled salad dressings are sold. If you want to make your own ranch dressing, in a bowl, whisk and combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tbsp + 1 tsp lemon juice, 1/2 tsp Tabasco or other hot pepper sauce, 1/2 tsp Worcestershire sauce, 1 tsp granulated sugar, 1 tbsp chopped parsley or snipped chives, and salt and freshly ground black pepper, to taste.

ALL-DRESSED BBQ

STRIP LOIN STEAKS

Grilled tender steaks all-dressed with

Ingredients Method

2 tbsp + 4 tsp olive oil (divided)

1 tbsp butter

1 large onion, halved and sliced

16 medium white or brown mushrooms, sliced

2 strips of bacon, cut into small cubes, fried until crispy and drained well

1 green onion, thinly sliced

Salt and freshly ground black pepper, to taste

4 strip loin steaks

Montreal steak spice, to taste (see Note)

Your favourite barbecue sauce, to taste

Notes: Montreal steak spice is sold in our bottled herb and spice aisle. Other types of seasoning salt will also work in this recipe.

1. Heat a barbecue to medium-high. While it heats, place 2 tbsp oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add the onions and mushrooms and cook until tender, about 6 to 8 minutes. Mix in the bacon, green onions, salt and pepper, and then remove skillet from the heat.

2. When barbecue is hot, pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with Montreal steak spice. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium.

3. While steaks cook, set onions and mushrooms over low heat and make warm again. When steaks are cooked, brush with barbecue sauce and let it heat through a minute or so. Plate the steaks, top with onions and mushrooms and serve.

Montréal steak spice, barbecue sauce and sautéed onions and mushrooms with bacon.

BBQ SIRLOIN STEAKS WITH BACON CHEDDAR POTATO SALAD

Grilled sirloin steaks glazed with barbecue sauce, plated and served with a full-of-favour, country-style potato salad, rich with cubes of tangy cheese and smoky bacon bits.

Ingredients Method

1 lb. miniature yellow, red or nugget potatoes, each quartered

Salt and freshly ground black pepper, to taste

3 strips bacon, diced into small cubes

1/4 cup + 2 tbsp mayonnaise

2 tbsp sour cream

1 tbsp yellow prepared mustard

1 1/2 tsp cider vinegar

A few splashes Worcestershire sauce

1/3 cup grated carrot

1 large celery rib, diced into small cubes

2/3 cup aged cheddar cheese, cut into small cubes

1 large green onion, thinly sliced

4 (170 to 225gr) top sirloin steaks

4 tsp olive oil

Your favourite barbecue sauce, to taste

1. Place potatoes in a pot and cover with two inches of cold water. Add a bit of salt. Bring to a gentle boil over medium, medium-high heat. Cook potatoes until tender, but still holding their shape, about 8 to 10 minutes. Drain potatoes well, spread onto a wide plate and cool to room temperature.

2. While potatoes cool, fry bacon in a skillet until crispy, and then drain well. Cool these bacon bits to room temperature. Combine mayonnaise, sour cream, vinegar, mustard and Worcestershire sauce in a salad bowl. Season with salt and pepper. Add potatoes, carrot, celery, cheese, bacon and green onion and gently toss to combine. Cover and refrigerate the potato salad until needed. It can be made several hours before serving.

3. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Brush each steak with barbecue sauce. Let sauce heat through a short while, and then plate the steaks and serve with the potato salad.

STRIP LOIN STEAKS WITH WINE PEPPERCORN BBQ SAUCE

Ingredients

1 cup red wine

3/4 cup regular barbecue sauce (see Note)

1/2 tsp black peppercorns, coarsely cracked (see Note)

1 tsp Dijon mustard

1/2 tsp soy sauce

1/2 tsp Worcestershire sauce

4 strip loin steaks

Salt and freshly ground black pepper, to taste Olive oil

Notes: Bulls-Eye brand Bold Original BBQ Sauce was used when testing this recipe. You can coarsely crack the peppercorns with a mortar and pestle. You can also set them on a cutting board and use the bottom of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin.

Method

1. Place wine in a small pot, set over medium heat, bring to a simmer and reduce to 1/3 cup. Remove pot from the heat. Measure wine, if you have more than 1/3 cup, return to the pot and keep simmering. If you have less than 1/3 cup, top up with water until you have 1/3 cup and then return to the pot. Now add the barbecue sauce, cracked peppercorns, mustard, soy sauce and Worcestershire sauce to the reduced wine and mix to combine. Set this wine peppercorn bbq sauce aside for now.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium.

3. While steaks cook, set the wine peppercorn bbq sauce over medium heat and bring to simmer. When steaks are cooked, plate them, drizzle with the hot bbq sauce and serve.

Tender steaks grilled, plated and topped with a French bistro-style barbecue sauce spiked with red wine and spicy black peppercorns.

STRIP LOIN STEAKS WITH PEPERONATA

Tender, Angus steaks plated and topped with an Italian-style bell pepper, onion and tomato mixture, flavoured with garlic, basil and balsamic vinegar. Recipe can be halved, if you’re only serving two.

Ingredients Method

3 tbsp + 4 tsp olive oil (divided)

1 small to medium onion, halved & thinly sliced

1/2 each medium to large red, green & yellow bell pepper, thinly sliced

2 large garlic cloves, chopped

1 tsp dried basil

Pinch or 2 red pepper flakes

12 cherry tomatoes, each halved

Salt and freshly ground black pepper, to taste

2 tsp balsamic vinegar

4 strip loin steaks

Options: If you don’t have a barbecue or grill, sear the steaks, to the desired doneness, in the 4 tsp oil in a very skillet or griddle set over medium-high heat.

1. To make peperonata, place 3 tbsp oil in a 10 inch or similar sized skillet set over medium, medium-high heat. When oil is hot, add the onions, bell peppers, garlic, basil and pepper flakes and cook until the onions and peppers are starting to soften, about 5 minutes. Now mix in the cherry tomatoes, lower heat to medium-low, and slowly cook the vegetables until quite tender, about 10 to 15 minutes. Season peperonata with salt and pepper, pour in the vinegar, and stir to combine. Remove peperonata from the heat and set it aside for now.

2. Heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush each steak with some of the remaining 4 tsp olive oil; season with salt and pepper. Now grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium.

3. While steaks cook, set peperonata over medium-low heat and make warm again. When steaks are cooked, plate them, generously top each one with some of the peperonata, and then serve.

STRIP LOIN STEAKS WITH HORSERADISH BUTTER

Tender steaks grilled or seared, depending on your preference, plated and topped with a zesty, easy to make seasoned butter spiked with horseradish.

Ingredients

1/4 cup soft butter

2 tsp prepared horseradish, or to taste

1 tbsp chopped freshly parsley

Splash Tabasco or other hot pepper sauce and Worcestershire sauce

4 strip loin steaks

4 tsp olive oil

Salt & freshly ground black pepper, to taste

Method

1. Place butter, horseradish, parsley, Tabasco and Worcestershire sauce in a small bowl and mix well to combine. Set an 8 inch long piece of plastic wrap on a work surface. Place the flavoured butter in a 4 inch long row down the centre of the plastic wrap. Roll the butter inside the plastic wrap, into a 1 inch thick log. Set the butter in the refrigerator until firm, about 1 hour.

2. When ready to cook the steaks, unwrap the butter and slice, widthwise, into 8 pieces. Let the butter slices sit at room temperature until needed. Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

Options:If you don’t have a grill or barbecue, heat oil in a large skillet set over medium-high heat, and pan-sear the steaks to the desired doneness.

3. When cooked, set a steak on each of 4 heated dinner plates. Top each steak with 2 slices of the butter and serve.

STRIP LOIN STEAKS WITH RICH BROWN BUTTER SAUCE

Tender Angus steaks seared, plated and enhanced with a sauce rich with brown butter, garlic, stock and other flavourful things.

Ingredients Method

2 strip loin steaks

Salt and freshly ground pepper, to taste

2 tsp olive oil

2 tbsp soft butter

1/2 tsp minced garlic

1/4 to 1/2 tsp minced fresh rosemary or thyme, or a pinch of either dried

1/2 cup beef stock

Splashes Worcestershire sauce and Tabasco

1. Preheat oven to 200 F. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a large, heavy skillet set over medium-high heat. When oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set a steak on each of two dinner plates and keep warm in the oven while you make the sauce.

2. To make sauce, drain any excess oil from the skillet and set over medium heat. Add the butter to the skillet, and when it’s melted, mix in the garlic and rosemary (or thyme). Cook until the butter turns a light nut-brown colour, and then add the beef stock, Worcestershire sauce and Tabasco. Bring to a simmer and reduce sauce until very lightly thickened. Spoon sauce over the steaks and serve.

TOP SIRLOIN STEAK WITH AVOCADO CHIMICHURRI

Fine Angus steaks seared, plated and topped with a zesty, bright green chimichurri sauce, rich with avocado. Serve the steaks, if desired, with boiled fingerling potatoes, charred bell peppers and steamed broccoli.

Ingredients

1 cup packed Italian (flat-leaf) parsley

1/2 cup packed cilantro leaves

2 large garlic cloves, peeled and sliced

2 tbsp red wine vinegar or cider vinegar

1/2 tsp salt, plus some to taste

1/4 tsp red pepper flakes, or to taste

1/2 tsp dried oregano

Freshly ground black pepper, to taste

1/2 cup + 4 tsp olive oil, plus more if needed

1 ripe, medium to large avocado peeled, pitted and cut into small cubes

4 (170 to 225 gram) top sirloin steaks

Salt and freshly ground black pepper, to taste

Method

1. To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator.

2. When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks, generously top with the avocado chimichurri, and serve.

Options: If you don’t have a food processor, you can finely chop the garlic, parsley and cilantro on a board. Set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.

STRIP LOIN STEAKS WITH RICH WINE GREEN PEPPERCORN SAUCE

Ingredients

2 tsp green peppercorns (divided; see Note)

1 1/4 cups beef stock, plus more if needed 1/3 cup red wine

1 tsp each balsamic vinegar, Dijon mustard & brown sugar

2 tbsp sour cream or whipping cream

1/2 tsp cornstarch mixed with 2 tsp beef stock

Salt and freshly ground black pepper, to taste

2 strip loin steaks

2 tsp olive oil

Note: Jars of green peppercorns are sold in our pickle aisle. Once the jar is open and you’ve taken the peppercorns you need, seal the jar and store in the refrigerator until you need some again. They will keep awhile. If green peppercorns are unavailable, replace with 1/2 tsp whole black peppercorns, coarsely crushed.

Options: If you don’t have a barbecue or grill, sear the steaks to the desired doneness in the oil in a skillet set over medium-high heat.

Method

1. Set 1 tsp of the peppercorns in a small shallow bowl and use the back of a spoon to coarsely crush them. Add the remaining 1 tsp peppercorns to the mashed ones and set them aside for now.

2. Place the 1 1/4 cups stock in a small pot, set over medium heat and bring to a simmer. Simmer and reduce stock by half. Add wine, vinegar, mustard, sugar and the mashed and whole green peppercorns, return to a simmer, and reduce liquid by half again. Mix in the sour cream (or whipping cream) and cornstarch/ stock mixture, return to a simmer, and simmer 1 minute. Add a bit more stock to the sauce if you find it too thick. Remove sauce from the heat, taste and season with salt, as needed, cover and set it aside for now.

3. Heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium.

4. While steaks cook, set sauce over medium-low heat and make warm again. When steaks are cooked, plate them, top with the sauce and serve.

Prime Black Angus steaks served with a decadent sauce strewn with flavourful mildly peppery green peppercorns.

GRILLED STRIP LOIN STEAKS WITH CARAMELIZED BARBECUE ONIONS

Tender steaks plated and topped with caramelized onions, flavoured with barbecue sauce, stock, spices and seasonings. If desired, serve the steaks with the stuffed baked potatoes sold in our Deli Department.

Ingredients Method

2 tbsp olive oil, plus some for the steaks

1 large onion, halved and thinly sliced

1/2 tsp each chili powder & ground cumin

1/3 cup each barbecue sauce & beef stock

Splashes Worcestershire and Tabasco

4 strip loin steaks

Salt and freshly ground black pepper, to taste

1. Place 2 tbsp oil in a skillet set over medium heat. When oil is hot, add the onions and cook, stirring occasionally, until quite tender and lightly caramelized, about 10 to 12 minutes. Stir in the chili powder and cumin and cook 1 minute more. Add the barbecue sauce, stock, Worcestershire and Tabasco, mix to combine, and then simmer 2 minutes. Remove onions from the heat and set them aside for now.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. While steaks are cooking, set onions back over the heat to make warm again. When steaks are cooked, plate them and top with the onions.

GRILLED RIB STEAKS WITH BÉARNAISE MAYO

Angus beef rib grilling steaks served with a mayonnaise dip richly flavoured like one would hollandaise-based béarnaise. If desired, serve the steaks with grilled vegetables and baked potatoes or frites (french fries).

Ingredients

1/4 cup white wine vinegar or cider vinegar

1 tbsp finely chopped shallot

1 small garlic clove, minced

1 tsp dried tarragon (divided)

Salt and ground black pepper, to taste

3/4 cup + 1 tbsp mayonnaise

Small splash each lemon juice, Tabasco and Worcestershire sauce

Pinch ground turmeric

1 tbsp chopped fresh parsley

4 beef rib grilling steaks

4 tsp olive oil

Method

1. To make béarnaise mayo, place vinegar, shallot, garlic, 1/2 tsp tarragon and a few sprinkles of coarsely ground black pepper in a small pot. Set over medium, mediumhigh heat, bring to a simmer, and reduce vinegar by half. Remove pot from the heat.

2. Set a small fine sieve over a soup-bowl-sized mixing bowl. Strain the vinegar mixture through the sieve; pushing on it to get all the liquid out. Let the liquid cool to room temperature, and then mix in the remaining tarragon, mayonnaise, garlic, lemon juice, Tabasco, Worcestershire and turmeric. Taste and season béarnaise mayo with salt. Cover and refrigerate until needed. It can be made many hours in advance and its flavour will further richen as it sits. It will also keep in the refrigerator several days.

3. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. When steaks are cooked, plate them, set on the table with béarnaise mayo, and let diners dollop some of it on or beside their steak.

Prime

GRILLED T-BONE STEAKS WITH MÂITRE D’HÔTEL BUTTER

Fine Angus t-bone steaks topped with a classic French hotel style compound butter. As the butter melts on the grilled steaks, it richens their taste, making the tender meat even more splendid.

Ingredients

1/4 lb. soft butter

1 tbsp finely chopped parsley

1 tsp fresh lemon juice

1 medium garlic clove, minced

Salt and freshly ground black pepper, to taste

4 T-bones steaks

Olive oil

Method

1. Place butter, parsley, lemon juice, garlic and freshly ground black pepper, to taste, in a bowl and mix to combine. Tear a 12 inch long piece of plastic wrap and set flat on a work surface. Set butter in the centre of the plastic wrap, forming it into a five to six inch long log shape. Roll the butter in the plastic wrap and twist the ends to seal. Refrigerate butter until set. Butter can be made a day or two before needed.

2. When ready to cook the steaks, remove butter from the refrigerator, unwrap and cut into four thick, or eight thinner slices. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate the steaks, immediately top each one with one or

slices of butter, and then serve.

SUMMER DINNER STEAKS & PRAWNS WITH CHIMICHURRI MAYO

Tender steaks and quick cooking prawn skewers served with a mayonnaise dip brightly flavoured with chimichurri, an Argentinean-style, tangy, herbaceous sauce.

Ingredients

4 large garlic cloves, peeled and sliced

2 cups Italian (flat-leaf) parsley leaves (see Note)

1 cup cilantro leaves

1/4 cup white wine vinegar or cider vinegar

1/2 tsp red pepper flakes, or to taste

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

1/4 cup olive oil, plus some for steaks and prawns

1 cup mayonnaise

6 beef strip loin steaks

6 frozen, raw or cooked prawns skewers, thawed and patted dry (see Note)

2 tsp Cajun spice or seasoning salt

Lemon slices and cilantro or parsley sprigs, garnish

Note: 1 bunch, each, of parsley and cilantro should yield the measured amounts needed here. Lightly pack the leaves when measuring. Frozen raw and cooked prawn skewers are sold in freezers near our Seafood Department. If unavailable, skewer your own raw or cooked, peeled, prawns and season, grill and served them with the steaks.

Method

1. Place garlic, parsley, cilantro, vinegar, pepper flakes, oregano and 1/4 cup olive oil in a food processor and pulse until finely chopped (see Options). Add the mayonnaise and pulse until vibrant green sauce forms. Taste and season this chimichurri mayo with salt and pepper, as needed. Transfer to a bowl, wrap and refrigerate until needed. It will keep a few days in the refrigerator.

2. Heat your barbecue or indoor grill to medium-high. Preheat oven to 200 F. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Set prawns skewers on a wide plate; lightly brush each one with olive oil and season with Cajun spice (or seasoning salt).

3. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Set steaks on a platter and keep warm in the oven. Set prawn skewers on the grill and cook 1 to 2 minutes per side, or until cooked if raw, or until hot, if you bought already cooked prawn skewers. Set skewers on the platter with the steaks, garnish with lemon slices and cilantro (or parsley) sprigs, and serve with chimichurri mayo.

Options: If you don’t have a food processor, you can finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri mayo by mixing in its remaining ingredients.

SIRLOIN STEAKS WITH GRILLED VEGETABLES AND BALSAMIC GLAZE

Here’s a nice, Italian-style way to serve sirloin steak in the summer, surrounded with smoky grilled vegetables and topped with a beguiling, tangy/sweet balsamic glaze. You can also serve the steaks and grilled vegetables with boiled miniature potatoes.

Ingredients

8 (1/2” thick) angle cut slices zucchini

8 (1/2” thick) medium eggplant slices (see Options)

1 small yellow or orange bell pepper, cut into 8 wedges

1 small red bell pepper, cut into 8 wedges

1 small to medium white or red onion, peeled and cut through the core in 8 to 12 wedges

8 medium brown or white mushrooms, each halved 1/4 cup + 4 tsp extra virgin olive oil (divided), plus some for drizzling

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

4 (about 170 to 225gr) top sirloin steaks

Balsamic glaze, to taste (see Note)

Note: Balsamic glaze, also called balsamic crema, is a reduced, syrupy, intense-tasting balsamic vinegar mixture. It is sold in our vinegar aisle. Nonna Pia’s brand was used when testing this recipe.

Method

1. Heat your barbecue or indoor grill to medium-high. Preheat oven 200 F. Set the zucchini, eggplant, bell peppers, onion and mushrooms on a baking sheet. Lightly brush each vegetable and mushroom with the 1/4 cup olive oil, and then sprinkle with salt, pepper and oregano. Grill vegetables 2 minutes per side, or until just tender. Set vegetables and mushrooms back on the baking sheet and put in the oven to keep warm.

2. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Set a steak and some grilled vegetables on each of 4 plates. Drizzle with some of the balsamic glaze and a bit of olive oil, and serve.

Options: If you don’t care for eggplant, replace with another type of vegetable, such as 8 trimmed asparagus spears. For added richness, once plated, top the vegetables and/ or steaks with some small pieces of Gorgonzola cheese or crumbled goat cheese.

STRIP LOIN STEAKS WITH MAPLE BACON BARBECUE SAUCE

Tender angus steaks topped with Canadian-style barbecue sauce, flavoured with such things as smoky bacon, sweet maple syrup and tangy mustard. This recipe can be halved if you’re serving a smaller group.

Ingredients

3 thick strips bacon, cut into small (1/4 inch) cubes

1 1/2 cups regular barbecue sauce (see Note)

1/4 cup maple syrup

2 tbsp cider vinegar

2 tbsp whole-grain Dijon mustard

2 tsp Worcestershire sauce

2 tsp soy sauce

1/4 cup + 2 tbsp beef stock (see Options)

6 beef strip loin steaks

Olive oil

Salt and freshly ground black pepper, to taste

Note: Sweet Baby Ray’s barbecue sauce was used when testing this recipe. Any leftover maple bacon barbecue sauce, once cooled and transferred to a tight-sealing container, will keep in the refrigerator several days. Beyond steaks, it can also be used to flavour grilled chicken, sausages, ribs and chops.

Method

1. Place bacon in a skillet, set over medium, medium-high heat and cook until crispy. Drain fat from the bacon.

2. Transfer bacon to a small pot and mix in the barbecue sauce, syrup, vinegar, mustard, Worcestershire, soy sauce and beef stock. Set over medium heat and bring to a gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer sauce 5 minutes, and then remove from the heat and cover (see Options).

3. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. While steaks cook, set the barbecue sauce over medium-low heat and make warm again.

4. When steaks are cooked, plate them, top with the warm maple bacon bbq sauce and serve.

Options: If desired, replace half of the beef stock with Canadian whiskey. You can make the sauce many hours in advance, cool it, cover and refrigerate it until needed for the steaks. If you find the sauce has become too thick while it simmered, simply thin with a bit of water.

GRILLED RIB STEAKS WITH CREAMY

CHIVE SAUCE

tender beef rib steaks, grilled and served with a full of flavour horseradish sauce flecked with fresh chives.

Ingredients Method

1/3 cup mayonnaise

1/3 cup sour cream

3 Tbsp prepared horseradish

2 tsp Dijon mustard

2 tsp snipped fresh chives (see Options)

1/4 tsp granulated sugar

• salt and freshly ground black pepper, to taste

4 beef rib grilling steaks

4 tsp olive oil

1. Make sauce by combining mayonnaise, sour cream, horseradish, mustard, chives and sugar in a bowl. Season with salt and pepper. Cover and refrigerate until needed. Sauce can be made many hours in advance.

2. Pat steaks dry with paper towel. Trim excess fat around the tip of the rib bone on each steak, if desired. Brush each steak with 1 tsp of oil; season with salt and pepper. Grill steaks to the desired doneness, about 3 to 3 1/2 minutes per side for rare, and 3 1/2 to 4 1/2 minutes per side for medium-rare to medium (see Note). Plate steaks and serve with the horseradish sauce.

Note: Bone-in, beef rib grilling steaks can vary in thickness, and that affects cooking time. Thicker ones, logically, will take longer to cook than thinner ones. To accurately check for doneness, insert an instant-read meat thermometer through the side of the steak into the centre of the thickest part of the meat. When ready, a rare steak will be about 120 to 125 F, medium-rare will be 125 to 130 F, and a medium steak will be 135 to 140 F.

Juicy,

GRILLED SIRLOIN STEAKS WITH CHIPOTLE AIOLI

Aioli is a garlic flavoured mayonnaise. This version of it is spiced up with smoky chipotle peppers.

Once the steaks are cooked and plated, dollop some of the aioli alongside them, for dipping the meat into

Ingredients

3/4 cup mayonnaise

2 chipotle peppers, minced (see Note)

2 tsp adobo sauce

1/4 tsp garlic powder

1 tbsp lime juice

2 tsp honey

1 tbsp finely chopped fresh cilantro or parsley

Salt and freshly ground black pepper, to taste

4 (about 170 to 225gr) top sirloin steaks

4 tsp olive oil

Method

1. To make aioli, combine mayonnaise, minced chipotle peppers, adobo sauce, garlic powder, lime juice, honey and cilantro (or parsley) in a bowl. Taste and season with salt. Cover aioli and refrigerate until needed.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate the steaks and serve with the aioli.

Note: Chipotle peppers are smoked jalapeño peppers packed in adobo sauce. They are sold in cans in our Mexican foods aisle. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks.

GRILLED STRIP LOIN STEAKS WITH ARUGULA CHIMICHURRI

Chimichurri is an Argentinean style sauce great for spooning on and flavouring grilled steaks. This version of it sees peppery, deeply flavoured arugula replace the parsley often used in it.

Ingredients Method

1 1/4 cups packed baby arugula, plus more if needed (see Note)

1/2 cup packed cilantro leaves

2 to 3 large garlic cloves, peeled and sliced

2 tbsp red wine vinegar

1/2 tsp dried oregano

1/2 tsp salt, plus some to taste

1/4 to 1/2 tsp red pepper flakes

Freshly ground black pepper, to taste

1/2 cup + 1 tbsp olive oil, plus more if needed

4 beef strip loin steaks

1. To make chimichurri, place arugula, cilantro, garlic, vinegar, oregano, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped. Pour in 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Or, blend in a bit more arugula if you find the chimichurri too thin. Transfer chimichurri to a jar, seal and refrigerate until needed. Chimichurri can be made in advance and will keep several days in the refrigerator.

2. Heat your barbecue or indoor grill to medium-high. Pat steak dry with paper towel. Brush each steak lightly with remaining 1 tbsp olive oil, and then season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. Plate steaks and let diners generously top them with the chimichurri.

Note: Tubs of baby arugula are sold in our Produce Department. If unavailable, or to make a more traditional chimichurri, replace it with 1 1/4 cups packed Italian (flat-leaf) parsley.

Options: If you don’t have a food processor, you can finely chop the arugula, cilantro and garlic on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper and oil.

COWBOY STYLE RIB GRILLING STEAKS

Prep Time 10 min

Cook Time 6 - 10 min Serves 2

Grilled prime, juicy, tender, bone-in steaks flavoured with a nice mix of seasonings.

Ingredients

2 beef rib grilling steaks

4 tsp olive oil (divided)

1/2 tsp ancho chili powder (see Note)

1/2 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp dried thyme

1/8 tsp ground cayenne pepper

Coarsely ground black pepper and sea salt, to taste

Method

1. Pat steaks dry with paper towel. Trim excess fat around the tip of the rib bone on each steak, if desired. Brush each steak with 2 tsp of the oil and place on a wide plate. Combine chili powder, cumin, thyme, garlic powder and cayenne pepper in a small bowl. Sprinkle and rub this mixture on both sides of each steak. Season steaks with black pepper and salt. Let steaks stand at room temperature 30 minutes.

2. Preheat your barbecue or indoor grill to medium-high. Grill steaks to the desired doneness, about 3 to 3 1/2 minutes per side for rare, and 3 1/2 to 4 1/2 minutes per side for medium-rare to medium (see Note).

Note: Ancho chili powder has a deep rich flavor and mild to medium heat. It’s made from dried, ground ancho chilies. It is sold in our bottled herb and spice aisle. If unavailable, replace with regular chili powder.

Bone-in, beef rib grilling steaks can vary in thickness, and that affects cooking time. Thicker ones, logically, will take longer to cook than thinner ones. To accurately check for doneness, insert an instant-read meat thermometer through the side of the steak into the centre of the thickest part of the meat. When ready, a rare steak will be about 120 to 125 F, medium-rare will be 125 to 130 F, and a medium steak will be 135 to 140 F.

TENDERLOIN STEAKS WITH BUTTERY ROASTED LOBSTER TAILS

Tender, prime steaks decadently served with butter-brushed, roasted lobster tails. The lobster tails are prepared in a restaurant-style way, where before roasting the meat is removed from the shell and set on top (see Options).

Ingredients

4 (3-4 oz./85-113 gram) East Coast lobster tails, thawed if frozen, and patted dry

2 tbsp butter, melted

Pinches garlic powder, paprika and cayenne pepper

1 tsp lemon juice

4 (about 170-225 gram) beef tenderloin steaks

1 tbsp olive oil

Salt and ground black pepper, to taste

4 lemon wedges and parsley sprigs, for garnish

Additional melted butter, to taste, for dipping the lobster meat in

Options: If preparing the lobster tails in this restaurant style way is too much fuss, another, simpler, way to prepare them is to cut each lobster tail in half lengthwise. Set the halved lobster tails, cut side up, on the parchment paper-lined baking sheet. Brush them with the melted butter, and roast 8 to 10 minutes, until cooked. If you don’t have a barbecue or grill pan, pan sear the steaks in hot oil in a large skillet to the desired doneness.

Method

1. Line a baking sheet with parchment paper. With kitchen scissors, make a shallow lengthwise cut through the top shell of one of the lobster tails. Carefully, but forcefully, spread the shell open. Now carefully pull out the meat. Close the empty shell and set on the baking sheet. Drape the lobster meat on top of the shell (see recipe photo for how it should look). Repeat these steps with the other lobster tails.

2. Combine 2 tbsp melted butter, garlic powder, paprika, cayenne and lemon juice in a small bowl. Brush mixture on the meat of each lobster tail. Refrigerate lobster tails until needed below. (Lobsters tails can be prepared to this point a few hours before cooking.)

3. Preheat oven to 425 F. Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak lightly with olive oil; season with salt and pepper. Roast lobster tails 8 to 10 minutes, or until just cooked through. (When ready, the lobster will feel slightly firm, not stiff and rubbery, a sign it’s overcooked. If it still feels soft, it’s not cooked.) While the lobster cooks, grill steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for mediumrare to medium.

4. Set one steak, one lobster tail and small dish of melted butter on each of 4 heated plates. Garnish with lemon wedges and parsley sprigs, and serve.

STRIP LOIN STEAKS WITH ROASTED GARLIC AIOLI

Our juicy and tender Angus steaks served with robust, rich tasting aioli, for dolloping alongside the meat. Roasting garlic mellows and sweetens its flavour, why a whole bulb is used in this recipe.

Ingredients

1 medium bulb of garlic

1 tbsp + 2 tsp olive oil (divided)

3/4 cup mayonnaise

1 tsp fresh lemon juice

2 tsp Dijon mustard

Splash or 2 Worcestershire sauce

2 to 3 tbsp freshly grated Parmesan cheese

1 tbsp chopped fresh parsley or minced green onion

Salt and freshly ground black pepper, to taste

4 strip loin steaks

Options: Instead of grilling the steaks, pour the 1 tbsp oil into a large skillet and set over medium-high heat. When oil is hot, add the steaks and sear to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

Method

1. Preheat oven to 300 F. Horizontally trim 1/2 inch or so off the top of the garlic bulb. Set garlic, cut-side-up, in a small baking dish. Drizzle garlic with 2 tsp olive oil. Cover with foil and roast 60 to 70 minutes, or until garlic is very tender. Cool garlic to room temperature.

2. When garlic has cooled, squeeze the flesh out of each clove on to a cutting board; discard the skins. Finely chop the roasted garlic and set in a bowl. Mix in the mayonnaise, juice, mustard, Worcestershire, cheese and parsley (or green onion). Taste aioli and season with salt and pepper, as needed. The aioli can be made many hours in advance. Cover and refrigerate until needed.

3. To cook steaks, heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush steaks lightly with 1 tbsp olive oil; season steaks with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate steaks and serve with the aioli.

GRILLED STRIP LOIN STEAKS WITH CREAMY GORGONZOLA SAUCE

Ingredients

1 (237 mL/1 cup) container whipping cream 1/3 cup Gorgonzola cheese, crumbled or pulled into small pieces, plus some for the top of each steak (see Note)

2 tbsp freshly grated Parmesan Salt and freshly ground black pepper, to taste

1 tbsp chopped fresh parsley

4 strip loin steaks

1 tbsp olive oil

Note: Gorgonzola cheese is sold in our Deli Department. Other types of soft, creamy blue cheese will also work in this recipe. Options: If you don’t have a barbecue or grill pan, pan sear the steaks in hot oil in a large skillet to the desired doneness.

Method

1. Pour cream into a small pot, set over medium heat and bring to a gentle simmer. Adjust heat, as needed, to maintain that gently simmer. Simmer cream until lightly thickened and reduced to about 2/3 cup. Mix in the 1/3 cup Gorgonzola cheese, parmesan cheese, salt, pepper and parsley. Remove sauce from the heat, cover and set it aside for now.

2. Heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush steaks lightly with the olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

3. When steaks are almost ready, set sauce back over the heat and warm it up again. When steaks are ready, plate them and top with sauce. Set a few small pieces of Gorgonzola cheese on each steak and serve.

Smoky grilled prime Angus steaks made even more divine by topping them with a Gorgonzola cheese rich sauce.

STRIP LOIN STEAKS WITH ESPRESSO WHISKEY SAUCE

Tender, juicy, Angus steaks drizzled with a palate-awakening espresso and whiskey spiked sauce. Try serving the steaks with green beans or asparagus and the stuffed baked potatoes sold in our Deli Department.

Ingredients Method

3/4 cup espresso (see Note and Options)

1/4 cup Canadian or other whiskey, such as bourbon

1/4 cup brown sugar

1/3 cup ketchup

2 tbsp rice vinegar or cider vinegar

2 tsp Worcestershire sauce

2 tsp soy sauce

Salt and freshly ground black pepper, to taste

4 strip loin steaks

1 tbsp olive oil

Note: If you don’t have an espresso maker in your home, buy and use the instant espresso powder sold in our coffee aisle to make the espresso needed here.

Options: Instead of espresso, use 3/4 cup strongly brewed coffee in the sauce. If you don’t have a barbecue or grill pan, pan sear the steaks in hot oil in a large skillet to the desired doneness.

1. Combine espresso, whiskey, sugar, ketchup, vinegar, Worcestershire sauce and soy sauce in a small pot set over medium-high heat and bring to a gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer mixture until lightly thickened and reduced to about 3/4 cup. Remove this espresso whiskey sauce from the heat, cover and set it aside for now.

2. Heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush steaks lightly with the olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

3. When steaks are almost ready, set the sauce back over the heat to warm up again. When steaks are ready, plate them, drizzle each one with a heaping tablespoon or so of the sauce, and serve.

CHILI CHARRED STRIP LOIN STEAK TACOS

Tender, prime steak nicely spiced, seared, sliced and stuffed in taco shells with a range of tasty toppings.

Ingredients Method

1 large ripe avocado

1 tsp lime juice

1 cup grated Monterrey Jack or aged cheddar cheese, or to taste

1 cup shredded head or leaf lettuce, or to taste

Cilantro sprigs, sour cream and tomato salsa, to taste (see Note)

1 large jalapeño, thinly sliced, or to taste (optional)

1 tsp chili powder

1/4 tsp garlic powder

1/2 tsp dried oregano

1/8 tsp cayenne pepper

Salt, to taste

2 (about 10 oz. /285 g) strip loin steaks, patted dry with paper towel

12 hard taco shells (see options)

1 tbsp olive oil

1/2 each medium red, yellow & orange bell pepper, thinly sliced

Note: Jars of tomato salsa are sold in our Mexican foods aisle. Tubs of fresh tomato salsa are sold in our Deli Department.

Options: If desired, the hard taco shells can be replaced with 12 soft corn tortillas, warmed.

1. Quarter the avocado lengthwise, pull it apart and remove the pit. Remove the peel from each piece of avocado. Cut avocado in to small cubes, set in a bowl and toss with the lime juice. Set the avocado on a serving tray. Set the cheese, lettuce, cilantro, sour cream, salsa and sliced jalapeño, if using, in separate bowls and set them on the serving tray, too. Cover these taco fillings and refrigerate until needed.

2. Combine chili powder, garlic powder, oregano and cayenne pepper in a small bowl. Set steaks on a plate. Sprinkle and rub steaks with the chili powder mixture. Set tacos shells on a baking sheet. Preheat oven to 200 F.

3. Place oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, set taco shells in the oven to warm. Also set out your taco fillings.

4. When cooked, transfer steaks to a cutting board and let rest a few minutes. Add the sliced bell peppers to the skillet you cooked the steaks in and cook until tender, about 3 minutes. Removed skillet from the heat. Very thinly slice each steak, widthwise. Serve the sliced steak and bell peppers with the taco shells and taco fillings. Now let diners build their own tacos with those ingredients.

STRIP LOIN STEAKS WITH ONION SAUCE AND HORSERADISH MASHED POTATOES

Here’s a deluxe dinner for two of tender, juicy steak, flavourful potatoes and an onion sauce. Serve with a green vegetable, such as asparagus or thin green beans.

Ingredients

1 tbsp + 2 tsp olive oil (divided)

1/2 cup diced red or yellow onion

1 tbsp all-purpose flour

Pinch dried thyme

1 1/4 cups beef stock or broth (divided)

Splash worcestershire sauce

1 lb. russet or yellow-fleshed potatoes, peeled & quartered

1 tbsp butter

1/4 cup milk

1 1/2 tsp horseradish, or to taste

Salt and freshly ground black pepper, to taste

1 tbsp chopped fresh parsley (optional)

2 strip loin steaks

Method

1. To make sauce, heat 1 tbsp of the oil in a small pot set over medium heat. And the onion and cook until tender, about 4 minutes. Stir in the flour and thyme and cook and stir 1 minute more. Slowly, while stirring steadily, whisk in 1/2 cup of the stock (or broth). When mixture becomes thick, slowly whisk in remaining stock (or broth). Bring to a simmer and cook until a sauce forms, about 1 minute. (Sauce will look thin, but will further thicken when reheated). Remove sauce from the heat, cover and set aside until the steaks are ready.

2. To make the potatoes, put them in a pot, cover with 2 inches of cold water and bring to a boil over medium-high heat. Reduce the heat and gently simmer potatoes until very tender, about 18 to 20 minutes. Preheat oven to 200 F. When cooked, drain potatoes well, and thoroughly mash. Mix in the butter, milk, horseradish, salt and parsley, if using. Transfer potatoes to a serving dish, cover and keep warm in the oven

3. Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 2 tsp oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to heatproof pan and keep warm in the oven.

4. Remove excess fat from the skillet, and set over medium-low heat. Add the onion sauce, bring to a simmer, and simmer 1 to 2 minutes. Season sauce with salt and pepper. To serve, set a steak on each of 2 plates. Add any juices in the pan the steaks were kept warm on to the sauce. Pour sauce over steaks and serve with the mashed potatoes.

STRIP LOIN STEAKS WITH BUTTERY LOBSTER

Prep Time 30 min

Cook Time 8 min Serves 4

Tender steaks sumptuously topped with buttery pieces of lobster. Serve with small boiled potatoes, or baked potatoes, and a green vegetable, such as asparagus or thin green beans.

Ingredients Method

2 (1 lb.) cooked, cold Atlantic lobsters

1/3 cup butter

2 tbsp lemon juice

1 large garlic clove, minced

Splash or 2 hot pepper sauce, such as Tabasco

2 tbsp chopped fresh parsley

4 strip loin steaks

Salt and freshly ground black pepper, to taste

1 tbsp + 1 tsp olive oil

Options: Instead of pan-searing the steaks, you could brush each one with 1 tsp olive oil, season with salt and pepper, and grill them to the desired doneness. If you are only serve 2, simply half the recipe, using a scant 3 tbsp of butter.

1. Set out a 13 x 9 inch baking dish. Carefully cut each lobster in half lengthwise and remove the innards. Remove the half pieces of tail meat from each halved lobster and set in the baking dish. Use a seafood cracker, seafood pick and/or kitchen scissors to remove the meat from the lobster claws, knuckles and legs. Set that meat in the baking dish too, ensuring everything sits in a single layer. (Lobster meat can be prepared to this point many hours in advance. Cover and refrigerate until ready to bake.)

2. Place butter, lemon juice, garlic and hot pepper sauce in a small pot, set over medium heat, and heat butter until just melted. Mix in the parsley, and then pour butter mixture over the lobster. Preheat oven to 400 F.

3. Pat steaks dry with paper towel. Season with salt and pepper. Place oil in a large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, pop the lobster into the oven and baked, uncovered, until meat is hot, about 8 minutes.

4. To serve, set a steak on each of 4 dinner plates, top with lobster meat and the butter mixture around it, and enjoy.

STRIP LOIN STEAKS WITH BOURGUIGNON SAUCE

Tender steaks topped with a divine, stew like, wine rich sauce similarly in character to the mixture that surrounds the cubes of meat used in beef bourguignon.

Ingredients

2 cup no-salt or low-sodium beef stock or broth, plus more if needed

1 cup red wine

2 thick strips bacon, cut into 1/2 inch cubes

2 tbsp olive oil (divided)

1 tbsp butter

16 fresh white or yellow pearl onions, peeled (see Note)

1/2 cup carrot, cut into small 1/4-1/2 inch cubes

16 to 20 small white mushrooms (see Note)

1 tbsp + 2 tsp all-purpose flour

1 tbsp Dijon mustard

1/2 tsp dried thyme

1 large garlic clove, minced

Salt and freshly ground black pepper, to taste

4 strip loin steaks

1 tbsp chopped fresh parsley, plus some sprigs for garnish

Note: 1 (283 gram/10 oz.) bag of pearl onions, sold in our Produce Department, should yield the amount needed here and a few more. If pearl onions are unavailable, replace them with 1/2 cup diced white or yellow onions. The small mushrooms used here had caps that were about 1 1/4- 1 1/2 inches wide. If small mushrooms like that are unavailable, replace with 8 to 10 medium mushrooms, each halved.

1. Place 2 cups stock (or broth) and wine in a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer until reduced by half, 1 1/2 cups. Pour into a 2 cup glass measuring cup and if you have less than that, top up with more stock (or broth) until you do. If you have more than 1 1/2 cups, simmer and reduce a while longer until you do. Set stock (broth) mixture aside for now.

2. Set bacon in a medium pot, set over medium heat and cooked until crispy and the fat has been rendered out. Drain fat from bacon, transfer bacon to a bowl, and set aside for now.

3. Set pot back over medium heat and add 1 tbsp oil and the butter. When butter is melted, add pearl onions, carrots and mushrooms and cook until softened, about 6 to 7 minutes. Add flour, mustard, thyme, garlic and bacon, mix well to combine, and cook 1 minute more. Slowly mix in 1/2 cup of the stock (broth) mixture. When it becomes very thick, slowly mix in the rest of stock (broth) mixture. Bring this bourguignon sauce to a gently simmer (small bubbles should just break on the surface). Lower heat, if needed, to maintain that gentle simmer. Simmer sauce 10 to 12 minutes, until mushrooms and onions are tender and sauce has thickened. Remove sauce from the heat, season with salt and pepper, mix in the chopped parsley, and set it aside for now (see Options).

4. Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 1 tbsp oil in a very large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, put the bourguignon sauce back over medium heat and return to a simmer. Thin sauce with a bit more stock if it has overly thickened. When steaks are cooked, plate them, generously top with the bourguignon sauce, garnish with parsley sprigs, and serve.

Options: The bourguignon sauce can be made hours before needed. Once cooled to room temperature, cover and refrigerate in the pot until ready to reheat and spoon over the steaks. Instead of pan-searing the steaks, you could brush each one lightly with olive oil and grill them to the desired doneness.

Tender steaks served with rich, cheese filled baked potatoes and an easy to make jus.

Ingredients

4 medium russet (baking) potatoes (see Note)

2 tbsp + 4 tsp olive oil (divided)

1/4 tsp smoked paprika

1/8 tsp garlic powder

Pinch ground cayenne pepper

Salt and freshly ground black pepper, to taste

3/4 cup beef stock

1/4 cup HP sauce or barbecue sauce

100 grams or more Irish cheddar cheese, cut in thin, 2 inch long, 1 inch wide, slices

4 strip loin steaks

Sour cream & thinly sliced green onions, to taste (optional)

Note: Smaller, medium sized russet (baking) potatoes are more likely to be found in a 5 or 10 pound bag of them, rather than in the pile of loose ones we sell. If you have large potatoes, you’ll need to bake them a while longer to become tender.

Options: Instead of pan-searing the steaks, you can brush each one with 1 tsp olive oil and grill them to the desired doneness.

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. With a sharp knife, make a series of widthwise slices into the top of each potato, spacing them about a 1/4 inch apart, and slicing about three quarters the way through. Set the potatoes, cut side up, on the baking sheet.

2. Combine 2 tbsp olive oil, paprika, garlic powder and cayenne in a small bowl. Brush half the mixture on the potatoes. Season potatoes with salt and pepper. Tent potatoes with foil, and then bake potatoes 60 minutes, or until tender. While potatoes bake, combine stock and HP sauce (or barbecue sauce) in a small pot and set aside for now.

3. When tender, remove potatoes from the oven. Keep oven on. Brush potatoes with remaining oil mixture. Let potatoes cool a few minutes. Insert a thin slice of cheese into the space between each slice of potato. Put potatoes in the oven and bake, uncovered, 10 to 15 minutes more, or until cheese is melted.

4. While that occurs, pat steaks dry with paper towel. Season with salt and pepper. Place remaining 4 tsp oil in a large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, put the beef stock mixture over medium heat and bring to a simmer.

5. When cooked, set a steak and Hasselback potato on each of 4 dinner plates. Spoon beef stock mixture over each steak. Let diners top their potato, if desired, with sour cream and green onions.

VEGETABLES

Ingredients Method

1/2 cup teriyaki sauce (see Note)

1/2 cup no salt beef stock

2 tsp finely chopped ginger

2 tsp cornstarch

1 tsp sesame oil

3 (each about 10 oz.) strip loin steaks

Salt and freshly ground black pepper, to taste

1 tbsp vegetable oil

1 medium carrot, halved lengthwise & thinly sliced widthwise

1 medium onion, halved and thinly sliced

12-16 small broccoli florets

8-10 small white or brown mushrooms, each halved

1 medium red bell pepper, halved, seeded and cubed

1 large celery rib, thinly sliced widthwise on the bias

1/3 cup water

1 tbsp roasted sesame seeds (see Note)

Note: Teriyaki sauce and roasted sesame seeds are sold in our Asian foods aisle. Kikkoman brand teriyaki sauce was used in this recipe.

1. Combine teriyaki sauce, stock, ginger, cornstarch and sesame oil in a small pot. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Remove from the heat, cover and set this sauce for the steaks and vegetables aside for now.

2. Preheat oven to 200 F. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a large 12 inch or so wide skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a heatproof plate and keep warm in the oven.

3. Set the carrot, onion, broccoli, mushrooms, bell pepper and celery in the skillet and stirfry until lightly charred, 3 to 4 minutes. Add the water and cook and stir until it’s evaporated and the vegetables become firm/tender, about 1 minute. Remove vegetables from the heat.

4. Uncover sauce and set over low heat. Spoon the vegetables onto a large serving platter, leaving a space for the steaks. Set the platter in the oven to keep warm.

5. Set the steaks on a cutting board. Pour juices on the plate they sat on into the sauce. Cut each steak, widthwise, into 3/4 inch thick slices. Take the serving platter out of the oven and set the sliced steaks on it. Drizzle steaks and vegetables with the sauce, sprinkle with sesame seeds, and serve.

Steaks and vegetables seared, charred and sauced like they might be at a Japanese style steakhouse. Serve the meat and veggies with steamed rice.

STRIP

LOIN STEAKS WITH BRIE AND ROSEMARY SCENTED MUSHROOMS

Fine Angus steaks, grilled and made even more divine by topping them with rich Brie cheese and fresh rosemary scented, sautéed mushrooms.

Ingredients

1 tbsp + 4 tsp olive oil (divided)

1 tbsp butter

24 small to medium white or brown mushrooms, or mix of both, sliced

1 large garlic clove, minced

2 tsp chopped fresh rosemary, plus some sprigs for garnish

Pinch red pepper flakes

1 tsp balsamic vinegar

1 tsp soy sauce

Flaked sea salt and freshly ground black pepper, to taste

4 strip loin steaks

4 (about 1/2 inch thick, 4 inch long) slices Brie cheese

Method

1. Place 1 tbsp olive oil and butter in a large skillet set over medium, medium-high heat. When butter is melted, add mushrooms, garlic, chopped rosemary and red pepper flakes; season with salt and pepper. Cook and stir mushrooms until tender and most of the moisture has been cooked out of them, about 5 minutes. Remove from the heat, mix in the vinegar and soy sauce, and set aside until needed below.

2. Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Turn off the heat, set a slice of Brie on each steak, and let it warm through and soften, 2 minutes or so.

3. While that occurs, set mushrooms back over medium, medium-high and cook until hot again. To serve, set a steak on each of 4 plates. Top each steak with mushrooms, garnish with rosemary sprigs, and enjoy.

GRILLED SIRLOIN STEAKS WITH CHARRED TOMATOES AND PESTO POTATO SALAD

Juicy, simply seasoned steaks, served with smoky, charred tomatoes and an aromatic, basil/garlic rich potato salad. This recipe can be doubled if you’re feeding a larger group.

Ingredients

1 1/4 lbs yellow fleshed or red skinned potatoes, cut into 3/4 inch cubes (see Note)

1/2 cup mayonnaise

1/4 cup store-bought or homemade pesto

2 tsp rice or cider vinegar

Splash Tabasco or other hot pepper sauce

1/2 cup grated carrot

2 medium green onions, thinly sliced

Salt and freshly ground black pepper, to taste

4 (about 1 inch thick) top sirloin steaks

(about 800 grams total weight)

Salt and freshly ground black pepper, to taste

6 tsp olive oil (divided)

2 medium on the vine tomatoes, each halved

Note: 5 medium yellow fleshed or red skinned potatoes should yield the amount needed here.

Method

1. Set the potatoes in a pot and cover with a generous amount of cold, lightly salted water. Set over medium-high heat and bring to a boil. Lower heat until water is gently simmering. Simmer potatoes until tender, about 10 minutes. Drain potatoes well and cool to room temperature.

2. Combine the mayonnaise, pesto, vinegar and Tabasco in a medium bowl. Add the potatoes, carrot, green onion, salt and pepper and gently toss to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.

3. Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Brush the cut sides of each half tomato with 1/2 tsp olive oil, season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. While steaks cook, also set the tomato halves on the grill, cut-side-down, and grill 1 to 2 minutes. Turn each tomato over and grill 30 seconds more.

4. To serve, set a steak on each of 4 dinner plates. Set a half tomato and some pesto potato salad on each plate, and enjoy.

SIRLOIN

STEAKS

WITH SIZZLING PEPPERS AND BASIL GARLIC BUTTER

Grilled sirloin steaks topped with an aromatic basil and garlic flavoured butter and served with a side dish of sizzling bell peppers.

Ingredients Method

1/4 cup butter, at room temperature

2 tbsp chopped fresh basil

1 medium garlic clove, minced

1/2 tsp finely grated lemon zest

4 (about 1” thick) top sirloin steaks

Salt and freshly ground black pepper to taste

8 tsp olive oil (divided)

1 each small to medium red, yellow and orange bell pepper, halved, seeded and sliced

Pinch or 2 red pepper flakes

1 tbsp balsamic vinegar

Basil sprigs, for garnish (optional)

1. Place the butter, basil, garlic and lemon zest in a small bowl and mix to combine. Set an 8” long piece of plastic wrap on a work surface. Place the flavoured butter in a 4” long row down the centre of the plastic wrap. Roll the butter inside the plastic wrap, into a 1” thick log. Set the butter in the refrigerator until firm, about 1 hour.

2. When ready to cook the steaks, unwrap the butter and slice, widthwise, into 8 pieces. Let the butter slices sit at room temperature until needed.

3. Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

4. While the steaks cook, heat the remaining 4 tsp olive oil in a large skillet set over medium-high heat. When oil is very hot, add the bell peppers and red pepper flakes. Cook and stir the peppers until just tender and lightly charred, about 3 to 4 minutes. Remove skillet from the heat, and then mix in the balsamic vinegar and salt and pepper, to taste.

5. When cooked, set a steak on each of 4 heated dinner plates. Top each steak with 2 slices of the butter. Set some of the bell peppers on each plate, garnish with basil sprigs, if using, and serve.

PEPPER CRUSTED STEAKS WITH BLUE CHEESE, TOMATO AND WALNUT SALAD

Juicy, tender, black peppercorn spiced steaks served with a salad adorned with a tangy blue cheese dressing, sweet cherry tomatoes and rich walnuts.

Ingredients

1/2 cup mayonnaise

2 tbsp buttermilk

1 tbsp plus 1 tsp sour cream

2 tsp wine or cider vinegar

Splash or 2 Worcestershire sauce and Tabasco

75 grams blue cheese, pulled into small nuggets

2 tsp chopped fresh parsley (optional)

Salt and freshly ground black pepper, to taste

4 strip loin steaks

4 tsp olive oil

1 tbsp whole black peppercorns, coarsely crushed, or to taste (see Note)

8 to 12 cups baby mixed salad greens or chopped romaine lettuce

1/3 to 1/2 cup walnut halves and pieces, lightly toasted (see Note)

12 to 16 cherry tomatoes, each halved

Method

1. To make salad dressing, combine mayonnaise, buttermilk, sour cream, vinegar, Worcestershire and Tabasco in a medium bowl. Mix in the blue cheese and parsley, if using. Taste dressing and season with salt and/or pepper, if required. Cover and refrigerate dressing until needed.

2. Heat your barbecue or indoor grill to medium-high. Sprinkle each steak with the coarsely cracked black pepper, firmly pressing it on to make it adhere. Now brush steaks lightly with olive oil and season with salt. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

3. While steaks cook, divide and mound salad greens (or chopped lettuce) on one side of each of 4 dinner plates. Top the greens (or lettuce) with walnuts, cherry tomatoes and salad dressing, to taste. If desired, top each salad with a few more nuggets of blue cheese. When steaks are cooked, set one on the other side of each plate and serve.

Note: You can coarsely crack the peppercorns with a mortar and pestle. You can also set them on a cutting board and use the bottom of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin. To toast the walnuts, place them in a skillet and set over medium heat. Cook and stir a few minutes, until lightly toasted and aromatic.

HAWAIIAN STYLE GRILLED SIRLOIN STEAKS

Sirloin steaks soaked in a beguiling fruity, sweet, salty and sour marinade. After grilling and plating, the steaks are topped with green onion and ginger butter, further enhancing their flavour. Serve them with grilled pineapple, peppers and steamed rice.

Ingredients Method

1 cup pineapple juice

1/3 cup soy sauce

1/4 cup brown sugar

2 tbsp rice vinegar

1 tsp sesame oil

1 large garlic clove, minced

2 1/2 tsp finely grated fresh ginger (divided)

4 (about 1 inch thick) top sirloin steaks (about 800 grams total weight)

Freshly ground black pepper, to taste

Vegetable oil, for the grill

1/4 cup butter, at room temperature

2 tbsp minced green onions

1. Combine pineapple juice, soy sauce, brown sugar, vinegar, sesame oil, garlic and 2 tsp of the grated ginger in a 13 x 9 inch glass or similar sized dish. Add the steaks and turn to coat. Cover, refrigerate and let steaks marinate 8 hours, or overnight, turning them occasionally.

2. When steaks have marinated, combine the butter, green onion and remaining 1/2 tsp grated ginger in a small bowl. Preheat your barbecue, or stovetop or electric non-stick grill, to medium-high. Remove steaks from the marinade; season them with pepper. Discard the marinade.

3. Brush the bars of the grill lightly with oil. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate the steaks, top each one with a tablespoon of the butter, and serve.

GARLIC BUTTER GRILLED STEAK & LOBSTER

Buttery, sumptuous “surf and turf” featuring tender Canadian Angus strip loin steaks and East Coast lobster tails. Make a steakhouse style dinner by serving the steak and lobster with baked potatoes and asparagus or thin green beans.

Ingredients Method

4 (3 to 4 oz.) East Coast lobster tails

4 strip loin steaks

Olive oil

Salt and freshly ground black pepper, to taste

1/2 cup butter

1 large garlic clove, minced

1 tbsp chopped parsley

1/2 tsp Tabasco or other hot pepper sauce

1/4 tsp smoked paprika

Lemon slices and parsley sprigs, for garnish

Note: When lobster is cooked, the flesh will feel just slightly firm, not soft, a sign it’s not cooked through, and not rubbery, a sign it’s overcooked.

1.With a very sharp knife, cut each lobster tail lengthwise in half. Pat each half lobster tail dry with paper towel. Set the lobster, cut side up, on a plate.

2.Brush each steak lightly with olive oil; season with salt and pepper. Brush the cut sides of each half lobster tail lightly with olive oil; season with salt and pepper.

3.Preheat your barbecue or indoor grill to medium-high (about 425 F in the chamber). While it heats, place the butter, garlic, chopped parsley, Tabasco and paprika in a small pot. Set over medium heat, cook just until the butter melts, and whisk to combine. Remove pot from the heat.

4.Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. When steaks are halfway cooked, set the lobster tails on the grill, cut side down, and cook 3 minutes. Turn lobster cut side up and grill 1 minute more, or just until cooked through (see Note). While the steak and lobster cook, set melted butter mixture over low heat.

5.When steaks and lobster are cooked, brush the top of them with some of the butter mixture. Now plate the steaks and lobster, brush with remaining butter mixture, and serve, garnished with lemon slices and parsley sprigs.

GRILLED SIRLOIN STEAKS WITH DARK COFFEE BBQ SAUCE

Top sirloin steaks grilled and slathered with a nicely spiced, sweet and tangy barbecue sauce spiked with dark coffee.

Ingredients

1/2 cup espresso or strongly brewed dark coffee

1 1/2 cups ketchup

1/2 cup rice vinegar or cider vinegar

1/2 cup packed brown sugar

2 tbsp soy sauce

1 tsp Tabasco or other hot pepper sauce

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

4 (about 170 to 225gr) top sirloin steaks

4 tsp olive oil

Salt and freshly ground black pepper, to taste

Method

1. To make the barbecue sauce, combine coffee, ketchup, vinegar, sugar, soy sauce, Tabasco, chili powder, onion powder and garlic powder in a small to medium pot. Set pot over medium-high heat and bring sauce to a boil. Now lower heat until sauce very gently simmers (small bubbles should just break on the surface). Simmer sauce, stirring occasionally, 15 minutes, or until richly flavoured and thickened. Cool sauce to room temperature. Transfer sauce to a tight-sealing jar and refrigerate until needed.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak with 1 tsp olive oil. Season steaks with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Generously brush each steak with some of the dark coffee barbecue sauce (see Note). Let the sauce heat through a minute or so and the steaks are ready to enjoy.

Note: This recipe yields about 2 cups of dark coffee barbecue sauce. The sauce you have leftover after using some on the steaks can be refrigerated for up to two weeks. Beyond beef, it can also be used on such things like pork ribs and chicken.

TENDERLOIN STEAKS WITH SHRIMP, HOLLANDAISE

& ASPARAGUS

Ultra tender steaks topped with bright green asparagus, succulent shrimp and rich and silky hollandaise (see options). Recipe can be doubled if you’re feeding a larger group.

Ingredients

6 to 8 pieces of asparagus

100 grams hand peeled shrimp, thawed if frozen, and patted dry

2 large egg yolks

1 tbsp + 1 tsp white wine

1/3 cup butter, melted

Small splashes Tabasco, Worcestershire and lemon juice

2 (about 175 gram each) beef tenderloin steaks

2 tsp olive oil

Salt and freshly ground black pepper, to taste

Options: If you find it too daunting to make your own hollandaise, simplify things and use a store bought mix. You’ll find packets of hollandaise mix in the aisle other types of sauce mixes are sold. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness.

Method

1. Trim off the lower part of each piece of asparagus to yield spears about 5 inches long (about the same length of the steaks). Save the edible, lower parts of the asparagus for another use, such as slicing and using in a stir-fry.

2. Line a 13 x 9 inch baking pan with parchment paper. Pour 2 inches of water into a 9 inch skillet, set over medium-high heat and bring to a boil. Add the asparagus spears and cook 2 to 3 minutes, or until bright green and just tender. Drain well, cool asparagus with ice-cold water, and drain well again. Set the asparagus in a single layer on one side of the baking pan. Set the shrimp on the other side of the baking pan. Refrigerate asparagus and shrimp until needed.

3. To make hollandaise, combine yolks and wine in a heatproof bowl. Set the bowl over a pot of simmering water. Rapidly whisk until yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove bowl from the heat and secure on a work surface. Now very, very slowly dribble and whisk in the butter. Season hollandaise sauce with salt, Tabasco, Worcestershire and lemon juice. Cover hollandaise and set aside until needed.

4. Preheat oven to 400 F. Preheat your barbecue or indoor grill to medium-high (see options). When both are preheated, brush steaks with the olive oil; season with salt and pepper. Pop the pan of asparagus and shrimp into the oven and bake 10 minutes, or until both are hot. While that occurs, grill the steaks to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare to medium. Plate the steaks and top each one with asparagus, shrimp and hollandaise. Serve leftover hollandaise alongside the steaks, for spooning on at the table.

FLORENTINE STYLE STEAKS WITH PARMESAN ROASTED CAULIFLOWER

Tender, prime Angus steaks flavoured with hints of lemon and rosemary, sea salt and pepper. The cauliflower makes a nice side dish for them. You can also serve the meat with assorted grilled vegetables and boiled miniature potatoes. Recipe can be doubled or further expanded.

Ingredients Method

12 small to medium (about 2” wide) cauliflower florets

1 tbsp + 4 tsp extra virgin olive oil (divided)

1/4 tsp dried oregano

Pinches paprika and garlic powder

Sea salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese, plus more for serving

2 strip loin steaks

1/2 tsp finely grated lemon zest

1/2 tsp finely minced rosemary

Lemon slices and rosemary sprigs, for garnish

Options: If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness, brushing them with rosemary/lemon/oil mixture when you turn them over in the pan.

1.Preheat oven to 375 F. Line a 13 x 9” baking pan with parchment paper. Place cauliflower, 1 tbsp of the oil, oregano, paprika, garlic powder, salt and pepper in a bowl and toss to coat. Set the cauliflower in the baking pan and sprinkle with the 1/4 cup Parmesan cheese. Roast cauliflower 25 minutes, or until tender.

2.When cauliflower has cooked 10 minutes, preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak with 1 tsp olive oil; season with salt and pepper. Combine remaining 2 tsp olive oil, lemon zest and minced rosemary in a small bowl.

3.Grill steaks 3 to 4 minutes. Turn them over and brush each one with some of the rosemary/lemon/oil mixture. Grill 2 to 3 minute more, for rare steaks, and 3 to 4 minutes for medium-rare.

4.When cooked, sprinkle the cauliflower with a bit more Parmesan cheese, and serve with the steaks.

GRILLED RIB EYE STEAKS WITH SMOKY CHIPOTLE BUTTER

Prep Time 10 min Cook Time 6 - 8 min

Serves 2

Prime, juicy, tender steaks made even more splendid by topping them with a smoky, spicy butter, which further enhances the rich taste of the meat.

Ingredients Method

1 chipotle pepper (see Note)

1/4 cup butter, at room temperature

1 tsp adobo sauce

1 tsp fresh lime juice

1 tbsp chopped fresh cilantro or parsley or green onion

Tiny pinches garlic powder and onion powder

2 rib eye steaks

2 tsp olive oil

Salt and freshly ground black pepper, to taste

1.Carefully split and open up the chipotle pepper. Scrape out and discard the seeds. Finely mince the chipotle pepper.

2.Place butter in a bowl and beat until lightened and smooth. Mix in the chipotle pepper, adobo sauce, lime juice, cilantro (or parsley or green onion), garlic powder and onion powder. Cover and set aside until needed (see Options).

3.Preheat your barbecue or indoor grill to medium-high (see Options). Brush each steak with 1 tsp oil; season with salt and pepper. Grill steaks to desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium-rare. Plate the steaks, immediately top with spoonfuls of the chipotle butter, and serve.

Notes: Chipotle peppers are smoked jalapeño peppers. They are sold in cans in our Mexican foods aisle. Adobo sauce surrounds the peppers in the can. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks.

Options: You can make the chipotle butter many hours before needed. Cover and refrigerate until needed. Warm the butter to room temperature before using. Any leftover butter could be wrapped in plastic wrap and frozen, to thaw and use at another time. If you don’t have a barbecue or indoor grill, sear the steaks in hot oil in a skillet to the desired doneness, and then top with the butter.

COUNTRY STYLE HAMBURGER STEAKS WITH ONION GRAVY

Here’s a humble, flavourful, filling and comforting way to turn ground beef into steaks topped with rib-sticking onion gravy. Serve the hamburger steaks with mashed potatoes or egg noodles and steamed or boiled, buttered broccoli.

Ingredients

1 1/2 lb. (about 700 grams) lean ground beef

1 large egg, beaten

1/8 tsp garlic powder, or 1 medium garlic clove, minced

1/2 cup panko (see Note)

1/3 cup milk

2 tsp Worcestershire sauce

1/2 tsp dried or minced fresh thyme

1 tsp salt, plus some to taste

Freshly ground black pepper, to taste

1 tbsp butter

1 tbsp vegetable oil

1 medium onion, thinly sliced

2 tbsp all-purpose flour

2 cups beef stock or broth

Notes: Panko are coarse breadcrumbs sold in bags and boxes in our Asian foods aisle.

Method

1. Place beef, egg, garlic powder (or minced garlic), panko, milk, Worcestershire sauce, thyme and 1 tsp salt in a bowl. Add some freshly ground black pepper, and then gently mix to combine. With cold water-dampened hands, form meat mixture into four large, 3/4-inch thick, oval patties.

2. Preheat oven to 200 F. Place the butter and oil in a very large skillet set over medium, medium-high heat. When butter is melted, add the hamburger steaks and cook about five minutes per side, or until entirely cooked through. (When cooked, the centre of the hamburger steak when tested with an instant read meat thermometer should register reaches 160 F (71 C) or above.)

3. Set hamburger steaks on a large plate or sheet pan and keep warm in the oven. Add onions to the skillet and cook and stir until tender, about 5 minutes. Mix in the flour and cook 1 minute more. Now very slowly mix 1/2 cup of the stock (or broth) into skillet. When mixture is very thick, slowly mix in the remaining stock (or broth). Bring this onion gravy to a simmer, and simmer a few minutes, until thickened.

4. Taste and season gravy with salt and pepper, if needed. Set the hamburger steaks on dinner plates, top with onion gravy and serve.

ROAST BEEF WITH BORDELAISE SAUCE

Ingredients

1 (about 2 1/2 lb./1.13 kg) inside round roast

2 tbsp Dijon mustard

Salt and freshly ground black pepper, to taste

1 cup red wine

2 tbsp finely chopped shallot

1 large garlic clove, minced

1/4 tsp dried thyme

2 cups beef stock (divided)

2 tbsp all-purpose flour

Notes: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

Method

1.Preheat oven 450F. Place roast in a small roasting pan and brush it all over with the mustard. Season roast with salt and pepper. Roast 10 minutes, and then reduce heat to 325F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

2.While roast cooks, make bordelaise sauce by placing the wine, shallots, garlic and thyme in a small pot set over medium, medium-high heat. Simmer and reduce wine by about half. Whisk 1 1/2 cups of the stock and flour together in a bowl until lump free. Now whisk the stock/flour mixture into the pot. Return to a simmer, simmer sauce until lightly thickened, about 2 to 3 minutes, and remove from the heat.

3.When roast is cooked, transfer to a plate, tent with foil and let rest 10 minutes. While beef rests, set the roasting pan on the stovetop over medium-high heat. Add the remaining 1/2 cup of the stock and simmer and scrape the bottom of the pan to remove any tasty brown bits there. Add the bordelaise sauce to the pan and bring to a simmer. Season sauce with salt and pepper, and then transfer to a sauceboat.

4.When rested, transfer roast to a cutting board, very thinly slice, and then plate and serve with the bordelaise sauce.

Dijon mustard slathered roast beef, thinly sliced, plated and topped with a wine rich, French-style sauce.

ROAST BEEF WITH MONTREAL SPICE RUB & HORSERADISH AIOLI

Outside round roast seasoned with Montreal steak spice, roasted and served with jus and an easy to make aioli. Aioli is a garlicky mayonnaise that in this case is also flavoured with hot horseradish. Dollop the aioli alongside the meat once plated.

Ingredients

1 (about 2 1/2 to 3lb.) outside round roast

2 tbsp Montreal steak spice, or to taste (see Note)

1 cup mayonnaise

2 tbsp extra hot prepared horseradish

2 tsp lemon juice

2 tsp whole grain Dijon mustard

1 large garlic clove, minced

1 tbsp chopped fresh parsley (optional)

2 1/2 cups beef bone broth or beef stock (see Note)

Notes: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

Method

1. Preheat oven 450 F. Place roast in a small roasting pan. Sprinkle and rub all over with the Montreal steak spice. Roast for 10 minutes, and then reduce heat to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

2. While roast cooks, make aioli by placing the mayonnaise, horseradish, lemon juice, mustard, garlic and parsley, if using, in a bowl. Mix to combine, and then cover and refrigerate aioli until needed.

3. When roast is cooked, transfer to a plate, tent with foil and let rest 10 to 15 minutes. While beef rests, make jus for it by set the roasting pan on the stovetop over medium-high heat. Add the bone broth (or stock) and bring to a simmer. Simmer a few minutes, until a rich tasting jus is created. When rested, transfer roast to a cutting board, thinly slice and serve with the aioli and jus.

ROAST SIRLOIN & ASPARAGUS WITH IRISH CHEDDAR

SAUCE

Flavourful roast beef and asparagus served with

Ingredients

1 (about 2 3/4 to 3lb./1.2 to 1.4 kg) sirloin tip beef roast

2 tbsp Dijon mustard

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp paprika

Salt and freshly ground black pepper, to taste

2 1/2 cups beef stock mixed 3 tbsp all-purpose flour

1 tbsp butter

1 tbsp all-purpose flour

3/4 cup warm milk, plus more if needed (see Note)

1/2 cup grated Irish aged white cheddar cheese

Pinch ground white pepper and smoked or regular paprika

20 to 24 asparagus spears, tough lower part of each spear snapped or trimmed off

Method

the beef, and tangy cheese sauce for the asparagus.

1.Preheat 450 F. Place roast in a small roasting pan. Combine mustard, thyme, garlic powder and paprika in a small bowl, and then brush all over the roast. Season roast with salt and pepper. Roast for 10 minutes, and then reduce heat to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

2.While roast cooks, make cheese sauce by placing 1 tbsp butter in a small pot set over medium heat. When melted, mix in flour and cook and stir 1 minute, until well blended. Whisk and dribble in 1/4 cup of the milk. Cook until mixture is quite thick, then slowly whisk in remaining 1/2 cup milk. Bring sauce to a simmer, stirring frequently. Cook 1 minute, and remove from the heat. Stir cheese into the sauce. Season sauce with salt, white pepper and paprika. Cover and set sauce aside for now.

3.When roast is almost cooked, bring a large, wide pot of water to a boil to cook the asparagus. When the roast is cooked, transfer to a plate, tent with foil and let rest 10 to 15 minutes. Turn oven to 200 F. Add asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Lift asparagus out of the pot, arrange on a platter and keep warm in the oven.

Note: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing. You can warm the milk to just below a simmer in a glass-measuring cup in the microwave.

4.Set the roasting pan on the stovetop over medium-high heat. Add the stock/flour mixture and bring to a simmer. Simmer a few minutes, until thickened gravy forms; season with salt and pepper. Set cheese sauce back over low heat to warm up, thinning it with a bit more milk, if too thick. Slice the beef and serve with the gravy. Serve the asparagus topped with the cheese sauce.

two sauces. Pan gravy for

HEARTY ANGUS BEEF POT ROAST

Seared Angus beef roast and a mix of vegetables oven braised in a rich sauce until deliciously tender.

Ingredients Method

1 (about 1.25 kg/2 3/4 lb) beef inside round roast or cross rib pot roast

Salt & freshly ground black pepper, to taste

2 tbsp olive oil

4 cups beef stock (divided)

1 tbsp each Worcestershire sauce, balsamic vinegar & Dijon mustard

1 tsp dried thyme

1/2 tsp garlic powder, or 2 large garlic cloves, minced

1/4 cup all-purpose flour

20 to 24 mini carrots

1 medium onion, halved and thinly sliced

2 medium ribs of celery, cut widthwise into 1 inch pieces

12 to 15 fingerling or miniature white potatoes, halved (see Note 3)

1/2 cup frozen peas (optional)

1.Pat roast dry with paper towel. Season with salt and pepper. Pour oil into a large Dutch oven or large, deep-sided oval roasting pan set over medium-high heat. Add roast to the pan, sear on all sides, and then transfer to a plate.

2.Preheat oven to 325 F. Drain oil from the pan and then set back over heat. Add 3 1/2 cups of the stock, Worcestershire, vinegar, mustard, thyme and garlic and bring to a simmer. Place the remaining 1/2 cup stock and flour in a small bowl and whisk to combine. Whisk stock/flour mixture into the simmering mixture and cook simmer two minutes, until a lightly thickened sauce forms. Taste and season sauce with salt and pepper.

3.Set roast back in the pan, tightly cover and cook in the oven for 1 hour and 40 minutes. Uncover roast and turn it over. Now set carrots, onion, celery and potatoes around the roast. Cover and cook in the oven 60 minutes more, or until beef and vegetables are tender.

4.Lift roast out of the pan, let sauce drain off it, set on a cutting board, tent with foil and rest 10 minutes. While meat rests, add peas to the vegetables in the pan, if using. Cover and keep vegetables warm in the oven. When meat has rested, slice it, plate it, and top and serve with the saucy vegetables in the pan.

BEAUTY BEEF DIP

Prep Time 20 min Cook Time See Note

6

Thinly sliced rich tasting beef piled in buns spread with horseradish mayo and served with delicious jus for dipping.

Ingredients Method

1 (about 3lb./1.4 kg) inside or outside round beef roast

2 tbsp Dijon mustard

1 large garlic clove, minced

1/2 tsp dried, or 1 1/2 tsp minced fresh, thyme

Salt and freshly ground black pepper, to taste

1/3 cup mayonnaise

1 tbsp horseradish

1 large onion, halved and thinly sliced

1 (900 mL) container low sodium beef stock or broth

1 tbsp Worcestershire sauce

1 tbsp soy sauce

6 hoagie or large hamburger buns, split and warmed

Note: Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

1. Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine mustard, garlic and thyme in a small bowl. Brush mixture all over the roast and season with salt and pepper.

2. Put roast in the oven and cook 20 minutes. Lower oven temperature to 325 F and cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note). While roast cooks, combine mayonnaise and horseradish in a small bowl. Cover and refrigerate until needed.

3. When cooked, transfer roast to a plate, tent with foil and let rest while you make the jus. To do so, set roasting pan over medium to medium-high heat. Add the onions and cook and stir until tender and richly coloured, about 5 minutes. Pour in stock (or broth), Worcestershire and soy sauce and bring to a simmer, scraping the bottom of the pan to lift off any tasty brown bits stuck there. Simmer jus for 5 minutes. Set a fine strainer over a pot. Strain the jus into the pot. Put the onions you’ve strained from the jus into a bowl.

4. To serve, very thinly slice the roast against the grain. Spread cut sides of each bun with the horseradish-flavoured mayonnaise. Pile sliced meat into each bun and top it with some of the onions. Drizzle meat in each bun with some of the jus. Now serve the rest of the jus in bowls alongside each bunwich for dipping.

STRIP LOIN STEAKS WITH CHEESY SHRIMP STUFFED MUSHROOMS

Our fine Angus steaks made even more divine by serving them with mushrooms stuffed and baked with a rich and cheesy shrimp mixture.

Ingredients Method

8 medium to large (about 2 inch wide) white mushrooms

2 tsp butter

1 small garlic clove, minced

3 tbsp spreadable cream cheese

1 small green onion, very finely chopped

Splash or 2 lemon juice and hot pepper sauce, such as Tabasco

1/2 cup hand peeled shrimp (about 75 grams; see Note)

1/4 cup grated aged white cheese cheddar, or to taste

2 strip loin steaks

2 tsp olive oil

Salt and freshly ground black pepper, to taste

Notes: Hand-peeled shrimp are small, cook shrimp sold in our Seafood Department.

Options: You can stuff the mushrooms many hours in advance of baking them. If you do, cover and refrigerate until ready to bake. If you don’t have a barbecue or indoor grill, put the 2 tsp oil in a hot skillet and sear steaks to the desired doneness.

1.Line a baking sheet with parchment paper. Remove the stem from each mushroom. Set mushroom caps on the baking sheet. Set mushroom stems on a cutting board and finely chop. Melt butter in a skillet set over medium-high heat. Add chopped mushrooms and garlic and cook until mushrooms are tender and the moisture has been cooked out of them, about 3 minutes.

2.Transfer cooked mushroom stems to a medium bowl. Mix in cream cheese, green onion, lemon juice and hot pepper sauce. Pat shrimp dry with paper towel. Coarsely chop shrimp and mix into cream cheese mixture. Now generously stuff and mound that mixture into the mushroom caps (see Options).

3.Preheat oven to 400 F. Preheat your barbecue or indoor grill to mediumhigh (see Options). Bake mushrooms 15 minutes, or until tender and piping hot. While mushrooms cook, pat each steak dry with paper towel. Now coat each steak lightly with the olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks and serve with the mushrooms.

STRIP LOIN STEAKS WITH B.C. RED WINE DEMI-GLACE

Seared tender, juicy Black Angus steaks made even more splendid by topping them with a rich sauce made from reduced beef stock, wine, thyme and a little butter.

Ingredients

1 1/3 cups no salt or low sodium beef stock or broth

2 strip loin steaks

Salt and freshly ground black pepper, to taste

2 tsp olive or vegetable oil

1/2 cup B.C. red wine, such as Cabernet Sauvignon or Merlot

1/2 tsp minced fresh thyme, or pinch dried

1 tsp cornstarch mixed with 1 tbsp cold water

1 tbsp soft butter

Method

1.To make demi-glace, place stock (or broth ) in a small pot. Set over medium heat, bring to a simmer and reduce stock (or broth) to 1/3 cup. Measure the reduced stock (or broth) to ensure you have 1/3 cup. If you have more than that, simmer a while longer until you do. Or, if you’ve reduced it too much, top up with water until you have 1/3 cup. Set demi-glace aside for now.

2.Preheat oven to 200 F. Pat steaks dry with paper towel, and then season with salt and pepper. Place oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a plate and keep warm in the oven.

3.Remove any fat from the skillet and set back on the heat. Add the wine and thyme, bring to a simmer and reduce wine by about half. Mix in the demi-glace and cornstarch/ water mixture and return to a simmer. Remove skillet from the heat and whisk in the butter until melted and incorporated into the red wine demi-glace. Taste and season with salt and pepper. Plate steaks, top with the red wine demi-glace and serve.

STRIP LOIN STEAKS WITH MUSHROOM WHISKEY SAUCE

Tender steaks for two smothered in a whisky spiked sauce rich with mushrooms, cream and other good things. Serve the steaks with mashed potatoes, as there will be a generous amount of sauce to spoon on them.

Ingredients Method

5 small to medium white mushrooms, sliced

5 medium shiitake mushrooms, tough stems removed, caps sliced

1 small to medium portabella mushroom

2 tbsp finely chopped shallot

1 small garlic clove, minced

1 tbsp all-purpose flour

2 tsp Dijon mustard

2 tbsp Canadian or other whiskey

3/4 cup beef stock (divided)

1/4 tsp dried thyme, or 1/2 tsp minced fresh

1/4 cup whipping cream

2 strip loin steaks

Salt and freshly ground black pepper, to taste

2 tsp olive or vegetable oil

1.Set sliced white mushrooms and sliced shiitake mushroom caps in a bowl. Remove the stem from the portabella mushroom and cut into small cubes. Cut the portabella mushroom cap in half. Now cut each half, widthwise, into slices. Set the cubed and sliced portabella mushroom in the bowl with the other mushrooms.

2.Put butter in a medium pot set over medium-high heat. When melted, add the mushrooms and shallots and cook until tender, about 5 minutes. Mix in the garlic and thyme and cook 1 minute more. Mix in flour and mustard and cook 2 minutes more. Slowly mix in whiskey and 1/4 cup of the stock. When that mixture becomes thick, slowly mix in the rest of the stock. Mix in the cream, bring sauce to a simmer, and simmer 2 minutes. Remove sauce from the heat, cover and set it aside for now.

3.Pat steaks dry with paper towel; season with salt and pepper. Heat oil in a skillet set over mediumhigh. When hot, sear the steaks about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

4.Remove steaks from the skillet and set on a plate. Drain fat in the skillet. Pour in the reserved mushroom sauce and bring to a simmer. Season the sauce with salt and pepper. Return steaks, and any juices on the plate, to the skillet, and let them heat in the sauce, turning once, about 1 minute. Plate the steaks, top with the sauce and serve.

BISTRO STYLE STEAKS WITH PEPPERCORN SAUCE

Tender, juicy, strip loin steaks nicely seared and served with a palate awakening, peppercorn flavoured sauce you might get served at a bistro. Keep the bistro theme going by serving the steaks with homemade or store bought frites (french fries) and buttered green beans.

Ingredients Method

1 cup no salt or low sodium beef broth

1/2 cup red wine

2 (about 1 inch thick) strip loin steaks

Salt to taste

2 tsp vegetable or olive oil

1/3 cup whipping cream or sour cream

1/2 tsp black peppercorns, coarsely cracked (see Note)

1 tbsp Dijon mustard

Splash Worcestershire sauce (optional)

Note: If you reduced the broth/wine mixture to below a 1/3 cup, simply top up with water until you have a 1/3 cup. You can coarsely crack the peppercorns with a mortar and pestle. You can also set them on a cutting board and use the bottom of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin.

1. Place broth and wine in a small pot and bring to simmer over medium, medium-high heat. Simmer until reduced to 1/3 cup (see Note). Set reduced broth/wine mixture aside for now.

2. Preheat oven to 200 F. Season steaks with salt. Place oil in a skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a heatproof pan and keep warm in the oven.

3. Remove excess fat from the skillet, and set back on the heat. Add the reduced broth/wine mixture, cream, peppercorns, mustard and Worcestershire sauce, if using. Whisk to combine and bring sauce to a simmer. Simmer sauce until lightly thickened, about 1 to 2 minutes.

4. To serve, set a steak on each of 2 plates. Add any juices in the pan the steaks were kept warm on to the sauce. Pour sauce over steaks and serve.

SIZZLING STEAKS WITH NEW ORLEANS STYLE SHRIMP

Seared juicy, tender strip loin steaks jazzed up as they might in New Orleans with buttery, nicely spiced shrimp.

Ingredients

1 tbsp lemon juice

2 tsp Worcestershire sauce

1 tsp Tabasco or other hot pepper sauce, or to taste

Pinches of onion powder, garlic powder, dried oregano, dried thyme and paprika

2 tbsp white wine or fish or chicken stock

10 to 12 medium to large, cooked and peeled shrimp, patted dry (see Note)

2 strip loin steaks

Salt and freshly ground black pepper, to taste

2 tsp olive oil

1 1/2 tbsp soft butter

1 green onion, very thinly sliced

Method

1. Combine juice, Worcestershire, Tabasco, onion powder, garlic powder, oregano, thyme, paprika and wine (or stock) in a bowl large enough hold the shrimp. Add the shrimp and turn to coat. Set shrimp aside for now.

2. Preheat oven to 200 F. Pat steaks dry with paper towel and season with salt and pepper. Place oil in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Remove skillet from the heat, transfer steaks to dinner plates and set in oven to keep warm.

3. Set skillet back over the heat. Add shrimp mixture and cook and stir until shrimp are hot, about 1 to 2 minutes. Mix in the butter and when it’s melted, remove skillet from the heat. Top steaks with shrimp and the liquid in the skillet and serve, sprinkled with green onion.

Notes: Bags of cooked, ready to reheat and eat (26 to 30 count) shrimp are sold in the frozen foods section of our Seafood Department. Quality Foods brand shrimp was used in this recipe. Thaw the shrimp you’ll need for the recipe before using.

SEARED STEAKS WITH BALSAMIC WINE GLAZE, ONIONS & BLUE CHEESE

Tender, juicy steaks topped with sautéed onions, a rich glaze and nuggets of tangy, creamy blue cheese.

Ingredients

1/4 cup balsamic vinegar

1/4 cup red wine

1 tsp honey

1/2 tsp minced fresh thyme leaves, or pinch dried

1/2 medium red onion, thinly sliced

4 tsp olive oil (divided)

Salt and freshly ground black pepper, to taste

2 strip loin steaks

1 tsp butter

1/4 to 1/3 cup blue cheese, pulled into small nuggets, or to taste (see Options)

Notes: If you don’t care for blue cheese, simply omit from the recipe. The steaks won’t be as rich, but they’ll still be very tasty.

Method

1. Combine vinegar, wine, honey and thyme in a small bowl and set aside until needed.

2. Preheat oven to 200 F. Place 2 tsp of the oil in a small pot set over medium, medium-high heat. Add the onions, season with salt and pepper, and cook and stir until tender, about 5 minutes. Transfer onions to a bowl, cover and keep warm in the oven.

3. Pat steaks dry with paper towe and season with salt and pepper. Place remaining oil in a heavy skillet set over medium-high heat. When oil is very hot, add steaks and pansear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Set steaks on dinner plates and set them in oven to keep warm.

4. Remove any melted fat/oil in the skillet. Set skillet back on the heat. Carefully pour balsamic vinegar mixture into the skillet and simmer and reduce by half and almost syrupy. Remove skillet from the heat and mix butter into the glaze mixture until melted and incorporated.

5. To serve, top each steak with some of the onions and drizzle with some of the balsamic red wine glaze in the skillet. Set some nuggets of blue cheese on each steak and dig in.

SOY GINGER SESAME MARINATED STEAKS

The Asian-style marinade in this recipe is meant to richly flavour the steaks, not tenderize them, which is why the steaks only sit two hours in the marinade. The complimentary sauce is similar to the tasty steak sauce served in Japanese restaurants.

Ingredients Method

For the steaks

750 to 900 grams top sirloin beef steak

1/2 cup soy sauce

1 tsp sesame oil

1 large garlic clove, minced

1 tsp finely grated, peeled fresh ginger

1 tbsp rice or cider vinegar

2 tsp cornstarch

Freshly ground black pepper, to taste

Vegetable oil, for the grill

For Japanese-style steak sauce

2/3 cup mayonnaise

1 tsp finely grated, peeled fresh ginger

1 tbsp + 1 tsp soy sauce

1 tbsp rice or cider vinegar

2 tsp honey

1 tsp sesame oil

1. Cut steak into 4 portions. Combine remaining ingredients for the steak in a 13 x 9 inch pan. Add the steaks and turn to coat. Cover and let steaks marinate in the refrigerator one hour. Turn steaks over and marinate one more hour.

2. Make steak sauce by combining its ingredients in a small bowl. Cover and refrigerate until needed.

3. When steaks have marinated, preheat your barbecue, stovetop or electric non-stick grill, to medium-high heat (see Options). Brush the bars of the grill lightly with oil. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Serve the steaks with the sauce.

Options: If you don’t have a grill, you could sear the steaks in 1 tbsp or so of hot oil in a large skillet set over medium-high heat.

STRIP LOIN STEAKS WITH BUTTER GARLIC PRAWNS

In this version of “surf and turf,” our tender, juicy Angus steaks are accompanied with buttery prawns, rich with garlic.

Ingredients Method

3 tbsp butter

2 large garlic cloves, minced

1 tbsp lemon juice

1 tsp hot pepper sauce, such as Tabasco, or to taste

24 to 30 medium to large prawns, peeled with tail portion left intact

6 beef strip loin steaks

1 tbsp olive oil, plus some for the grill

Salt and freshly ground black pepper, to taste

1 tbsp chopped fresh parsley

Lemon slices, for garnish

1. Set a very large skillet over medium-high heat and add the butter. When butter has melted, add the prawns, garlic, lemon juice and hot pepper sauce. Cook prawns 2 minutes on one side. Remove pan from the heat and turn each prawn over. Let prawns sit off the heat until steaks are cooked.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with the 1 tbsp of olive oil; season with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

3. When steaks are cooked, set the pan of prawns back over mediumhigh heat for two minutes, or until hot and cooked through. Now sprinkle and toss the prawns with the parsley. To serve, set a steak on each of 6 dinner plates, along with four or five prawns, drizzled with the buttery juices in the pan.

STRIP LOIN STEAKS WITH SMOKY CHILI RUB

Prep Time 10 min Cook Time

Tender, juicy, rich-tasting strip loin steaks enhanced with an easy to make rub, flavoured with such things as smoked paprika, ancho chili powder, garlic and pepper

Ingredients Method

2 tsp ancho chili powder (see Note)

2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp sea salt

1/4 tsp dried thyme

1/4 tsp coarsely ground black pepper

A pinch or 2 of ground cayenne pepper

6 beef strip loin steaks

1 tbsp olive oil

1. Make rub by combining first 7 ingredients in a small bowl.

2. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush steaks lightly with olive oil. Sprinkle and rub each steak, to taste, with the rub. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

Options: Steak pairs great with oven roasted white, yellow or red potatoes. Cut potatoes into bite size pieces, toss them in olive oil, minced garlic, salt & pepper and roast in a 400° preheated oven for roughly 30 minutes, or until potatoes are tender and lightly browned.

Note: Ancho chili powder and smoked paprika are available in our bottled herb and spice aisle.

STRIP LOIN STEAKS WITH CHARRED LEMON GARLIC ASPARAGUS

Prep Time 10 min

Cook Time 15 min Serves 2

Seared, tender, juicy steaks served with lemon and garlic flavoured asparagus charred in the pan you cooked the meat in.

Ingredients Method

14 to 16 asparagus spears, tough lower part of each spear trimmed or snapped off

2 strip loin steaks

Salt and freshly ground black pepper, to taste

1/2 tsp minced fresh thyme leaves, or pinch of dried

2 tsp olive oil

1 tbsp butter

1 tbsp lemon juice

1 medium garlic clove, minced

Note: Top-quality skillets, such as the one shown in the photo, are sold at Quality Foods, A Step Above.

1. Bring a wide, shallow pan of water to a boil. Add asparagus, return to a boil, and cook one minute, until bright green, but not quite tender. Drain asparagus well, cool with ice-cold water, and drain again. Dry asparagus with paper towel and set on a plate.

2. Preheat oven to 200 F. Pat steaks dry with paper towel, and season with salt and pepper. Place oil in a large skillet set over medium-high heat (see Note). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a plate and keep warm in the oven.

3. Drain away all but 1 tsp of oil/fat from the skillet. Set skillet back over medium-high heat. When hot, add asparagus and thyme and season with salt and pepper. Heat and char asparagus on all sides about 2 minutes. Add butter, lemon juice and garlic and cook and roll the asparagus in the pan until flavoured with those ingredients, about 1 minute. Serve steaks with the asparagus.

STRIP LOIN STEAKS WITH CREAMY GARLIC SHRIMP

In this version of surf and turf our tender Angus steaks are made even more splendid by topping them with sautéed shrimp and their rich sauce. This recipe can be halved if you’re only feeding two.

Ingredients

12 to 16 large shrimp, peeled with the tip of the tail left intact (see Note)

Salt and freshly ground black pepper, to taste

1 tbsp butter

1 tbsp plus 1 tsp olive oil (divided)

1 to 2 large garlic cloves, minced Pinch or 2 dried tarragon or thyme

Pinch paprika and cayenne pepper

1 (250 mL) container whipping cream

2 to 3 tbsp freshly grated Parmesan cheese, or to taste

2 tbsp whole-grain Dijon mustard

4 (about 1-inch thick) strip loin steaks

1 large green onion, very thinly sliced

Method

1. Pat shrimp dry with paper towel, and season with salt and pepper. Place butter and 1 tsp of the oil in a large skillet set over medium-high heat. When butter is melted, add shrimp and cook until they turn bright pink and are just cooked through, about 1 to 2 minutes per side. Lift prawns out of the skillet and set on a plate.

2. Add garlic, tarragon (or thyme), paprika and cayenne to the skillet and cook and stir until aromatic, about 30 seconds. Pour in the cream and bring to a simmer. Remove skillet from the heat and mix the cheese and mustard into the cream. Season the sauce with salt and pepper, cover and set aside until needed below.

3. Season steaks with salt and pepper. Pour the 1 tbsp of oil in a second large skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare (see Options).

4. When steaks are almost cooked, return the cream sauce to a simmer. Add the shrimp and green onion, and heat shrimp through, about two minutes. When steaks are cooked, plate them and top each one with some of the shrimp and its sauce.

Note: One 340-gram bag of 16 to 20 count, shell-on, shrimp (or prawns) will yield the amount needed here.

Options: If desired, instead of pan searing the steaks in oil, you could brush them with the oil and grill them on a hot barbecue or indoor grill to the desired doneness.

STRIP LOIN STEAKS WITH ENGLISH CHEDDAR MASH & PAN SAUCE

This hearty meal sees our tender Angus steaks seared and served with cheese-rich mashed potatoes and a simple, but divine, wine and mustard flavoured sauce. This recipe serves four, but if you’re only feeding two, see Options below.

Ingredients Method

2 1/2 lbs. yellow-fleshed potatoes, peeled and quartered (about 7 medium potatoes)

2/3 cup milk

2 tbsp butter

1 cup grated English cheddar cheese, such as Tickler

Salt and freshly ground black pepper, to taste

4 strip loin steaks

1 3/4 cups beef stock

2 tbsp all-purpose flour

1 tsp Worcestershire sauce

2 tsp Dijon mustard

2 tsp olive oil

1/3 cup red wine (see Options)

Options: If you’re only feeding two, simply cook two steaks and leave everything else the same. The leftover potatoes and sauce can be frozen for another time. If you don’t wish to use wine, replace 1/3 cup more beef stock. If desired, sprinkle the potatoes, once plated, with a little more grated cheese and sliced green onion.

1. Place potatoes in a pot and cover with 2 inches of cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until tender, about 20 minutes.

2. While potatoes cook, get steaks ready for cooking by patting them dry with paper towel and seasoning them with salt and pepper. Preheat oven to 200 F.

3. When potatoes are cooked, drain well, and then very thoroughly mash. Beat in milk and butter. Now mix in cheese and green onions; season with salt and pepper. Transfer potatoes to a serving dish, cover and keep warm in the oven until steaks are ready.

4. Place stock, flour, Worcestershire and mustard in a bowl and whisk to combine. Place oil in a large skillet set over medium-high heat. When oil is very hot, add steaks and pansear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a plate and keep warm in the oven with the potatoes.

5. Remove excess fat from skillet and set back on the heat. Pour in wine and simmer and reduce to about 2 tbsp. Add stock/flour mixture, bring to a simmer, and whisk and cook until a thickened sauce forms, about 3 minutes. Season sauce with salt and pepper. Plate steaks and potatoes, and serve with the sauce.

STRIP LOIN STEAKS WITH ROASTED GARLIC AIOLI

Our juicy and tender Angus steaks served with robust, rich tasting aioli, for dolloping alongside the meat. Roasting garlic mellows and sweetens its flavour, why a whole bulb is used in this recipe.

Ingredients

1 medium bulb of garlic

1 tbsp + 2 tsp olive oil (divided)

3/4 cup mayonnaise

1 tsp fresh lemon juice

2 tsp Dijon mustard

Splash or 2 Worcestershire sauce

2 to 3 tbsp freshly grated Parmesan cheese

1 tbsp chopped fresh parsley or minced green onion

Salt and freshly ground black pepper, to taste

4 strip loin steaks

Options: Instead of grilling the steaks, pour the 1 tbsp oil into a large skillet and set over medium-high heat. When oil is hot, add the steaks and sear to the desired doneness, about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.

Method

1. Preheat oven to 300 F. Horizontally trim 1/2 inch or so off the top of the garlic bulb. Set garlic, cut-side-up, in a small baking dish. Drizzle garlic with 2 tsp olive oil. Cover with foil and roast 60 to 70 minutes, or until garlic is very tender. Cool garlic to room temperature.

2. When garlic has cooled, squeeze the flesh out of each clove on to a cutting board; discard the skins. Finely chop the roasted garlic and set in a bowl. Mix in the mayonnaise, juice, mustard, Worcestershire, cheese and parsley (or green onion). Taste aioli and season with salt and pepper, as needed. The aioli can be made many hours in advance. Cover and refrigerate until needed.

3. To cook steaks, heat your barbecue or indoor grill to medium-high (see Options). Pat steaks dry with paper towel. Brush steaks lightly with 1 tbsp olive oil; season steaks with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate steaks and serve with the aioli.

STRIP LOIN STEAKS WITH ROASTED GARLIC BUTTER

Roasting garlic mellows its flavour. That means you can use a whole bulb of it in the butter that richly flavours the tender steaks. Serve the steaks with grilled or steamed vegetables and, if desired, the stuffed baked potatoes sold in our Deli Department showcase.

Ingredients Method

1 bulb of garlic

1 tbsp + 1 tsp olive oil, divided 1/4 lb. butter, at room temperature

Salt and freshly ground black pepper, to taste

1 tsp chopped fresh rosemary or parsley

4 strip loin steaks

1. Preheat oven to 300 F. Horizontally trim 1/4 to 1/2 inch off the top of garlic bulb. Set garlic, cut side up, in a small baking dish. Drizzle top with 1 tsp olive oil; season with salt. Cover baking dish with foil and roast garlic 60 to 70 minutes, or until very tender.

2. Let garlic cool a few minutes. Now squeeze out the cloves from the bulb on to a cutting board. Coarsely chop the garlic and place in a small bowl. Add butter and rosemary (or parsley), season with pepper, and mix well to combine.

3. Place a 9-inch long sheet of plastic wrap on a work surface. Form butter into a 4-inch long row down the centre of the plastic wrap. Roll the butter in the plastic wrap, into a 1-inch thick log, twisting the ends to seal. Refrigerate butter until firm, at least 1 hour.

4. When ready to cook the steaks, unwrap butter. Cut butter into 8, 1/2-inch or so thick rounds and leave out at room temperature. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with the 1 tbsp of olive oil; season with salt and pepper.

5. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. Plate steaks, top each one with two rounds of the butter, and serve.

GRILLED STRIP LOIN STEAKS WITH SPICY GARLIC MUSHROOMS

Tender, juicy steaks served with a hot skillet of aromatic, full-of-flavour mushrooms. Make a summer dinner by serving the steaks with corn on the cob and Caesar salad.

Ingredients Method

2 tbsp butter

3 tbsp olive oil (divided)

Salt and freshly ground black pepper, to taste

32 to 40 small to medium white mushrooms (about 1 1/4 to 1 1/2 lbs; see Note)

2 tbsp lemon juice

1 1/2 tsp Tabasco or other hot pepper sauce, or to taste

2 tsp Worcestershire

1 to 2 tbsp chopped fresh parsley (optional)

2 large garlic cloves, minced

4 strip loin steaks

Note: The caps of the mushrooms used in this recipe were about 1 1/2 inches in diameter. Smaller sized mushrooms like that are often sold in prepackaged tubs in our Produce Department. .

1. Heat your barbecue or indoor grill to medium-high. While it heats, cook the mushrooms. To do so, place the butter and 2 tbsp of the oil in a large skillet set over medium-high heat. As soon as the foam from the melted butter subsides (a sign the fat is hot enough), add the mushrooms to the skillet.

2. Cook the mushrooms, stirring occasionally, for 4 to 5 minutes, until nicely browned. Add the garlic, lemon juice, Tabasco and Worcestershire and cook 2 to 3 minutes more, or until mushrooms are tender. Remove skillet from the heat. Season mushrooms with salt and pepper, sprinkle with parsley, if using, and set aside until needed.

3. Pat steaks dry with paper towel. Brush steaks lightly with the remaining 1 tbsp olive oil. Season steaks with salt and pepper. Grill steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. When steaks are almost ready, set the mushrooms back over the heat to warm them up again. When steaks are ready, plate and serve with the mushrooms.

SEARED STRIP LOIN STEAKS WITH MUSTARD ROSEMARY SAUCE

Tender and simply seasoned seared steaks, topped with an ultra rich sauce.

Ingredients

1/4 cup red wine

1 small garlic clove, minced

1 tsp chopped fresh rosemary, or pinch dried

2/3 cup beef broth mixed 1 tsp cornstarch

2 (about 1-inch thick) strip loin steaks

Salt and freshly ground back pepper, to taste

2 tsp vegetable oil

1/4 cup whipping cream or sour cream

2 Tbsp whole grain Dijon mustard (see Note)

Method

1. Put wine, garlic and rosemary into a small pot and set over medium-high heat. Simmer and reduce wine by half. Add broth/cornstarch mixture, return to a simmer, and cook 1 minute. Remove sauce mixture from the heat, cover and set aside until needed.

2. Preheat oven to 200 F. Season steaks with salt and pepper. Place oil in a skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to heatproof pan and keep warm in the oven.

3. Remove any melted fat/oil in the skillet. Pour in the sauce mixture and bring to a simmer. Whisk in the cream and mustard. Simmer sauce a minute or two more, and then season with salt and pepper. To serve, set a steak on each of two plates, top with sauce, and dig in.

Note: Coarse, whole grain Dijon mustard is also called old-style mustard. In our stores it’s sold alongside smooth Dijon mustard. If you have any leftover sauce, it could be frozen, thawed and reheated the next time you need some for a steak. The plate, cutlery and napkins shown in the photograph are from Quality Foods, A Step Above.

GRILLED TOP SIRLOIN MEDALLIONS WITH BC WINE MUSHROOM SAUCE

Thick and juicy sirloin steaks served bistro-style, topped with a full-flavoured, wine-rich sauce strewn with assorted mushrooms.

Ingredients Method

2 tbsp olive oil, divided

1 tbsp butter

4 oz. medium brown or white mushrooms, sliced

3 oz. oyster mushrooms, tough lower stems trimmed off, caps and upper parts of the stem thickly sliced

8 to 10 shiitake mushrooms, tough stems removed, caps thickly sliced

1 tbsp finely chopped shallot or red onion

Salt and freshly ground black pepper, to taste

1 large garlic clove, minced

1 tsp chopped fresh rosemary

2/3 cup B.C. red wine, such as cabernet sauvignon, syrah or merlot

1 tbsp cornstarch

1 1/4 cups beef stock

4 (6 to 8 oz.) top sirloin medallions

Fresh rosemary sprigs, for garnish (optional)

Note

1. Place 1 tbsp of the oil and butter in a medium-sized pot set over medium, to medium-high heat. When butter has melted, add mushrooms and shallot, season with salt and pepper, and cook until tender, about 5 minutes. Mix in the garlic and rosemary and cook 1 minute more.

2. Pour the wine into the pot. Bring to a simmer and reduce it by half. While wine reduces, place the cornstarch and stock in a bowl and whisk until cornstarch is dissolved.

3. When wine has reduced, mix the cornstarch/stock mixture into it. Return to a simmer, and simmer one to two minutes, or until a lightly thickened sauce forms. Remove sauce from the heat, taste and add more salt and pepper, as needed. Cover and set aside until steaks are cooked.

4. Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Now brush each steak lightly with remaining olive oil; season with salt and pepper. Grill the steaks to the desired doneness, allowing about three to four minutes per side for rare to medium rare.

5. When steaks are almost done, set the sauce back on the heat and return to a simmer. When steaks are cooked, plate them, top with sauce and serve, garnished with rosemary sprigs, if desired.

ROAST PRIME RIB WITH BC CABERNET PEPPERCORN SAUCE

Ingredients

1 (about 5.5 to 6.5 lb) beef prime rib roast (see Note) Flaked sea salt and freshly ground black pepper, to taste (see Options)

1 cup BC Cabernet Sauvignon red wine or other rich red wine

2 3/4 cups beef stock

3 tbsp all-purpose flour

3/4 tsp whole black peppercorns, coarsely cracked (see Note)

1 tsp minced fresh rosemary or thyme, or a pinch or 2 of either dried

Notes: Prime rib roasts can vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to properly gauge doneness. A rare roast is done at 120 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing. You can coarsely crack the peppercorns with a mortar and pestle. You can also set them on a cutting board and use the bottom of a heavy skillet to press on them, roll and crack them. Or place them in a plastic bag and crack them with a rolling pin.

Method

1. Preheat oven to 450 F. Set roast in a shallow roasting pan. Season roast all over with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound, total cooking time, for rare to medium rare (see Note).

2. While roast cooks, starting making sauce by placing the wine, rosemary (or thyme) and cracked peppercorns in a small pot. Set over medium heat, bring to a simmer and reduce wine by half. Place 2 cups of the stock and flour in a bowl and whisk until smooth. Whisk stock/flour mixture into the reduced wine. Return to a simmer, and simmer 1 minute. Remove sauce from the heat and cover.

3. When cooked, transfer roast to a large plate, tent with foil and rest 10 to 15 minutes. Skim fat from pan juices. Set pan over medium-high heat. Pour in the remaining 3/4 cup of stock, bring to a simmer, and stir to lift off the tasty brown bits from the bottom of the pan. Now pour in the sauce from the pot. Return to a simmer, and then taste and season sauce with salt, if needed. Turn heat to low.

to a sauceboat. Slice the roast and serve with the sauce.

Options: Instead of just seasoning the roast with salt and pepper, you can instead rub it with a seasoning blend, to taste.

4. When roast has rested, set on a cutting board. Mix any beef juices on the plate into the sauce. Transfer sauce

Tender, juicy prime rib served with a flavourful sauce rich with BC made wine.

ROAST SIRLOIN WITH WHIPPED HORSERADISH CREAM

Ingredients

1 (about 2 3/4 to 3lb.) sirloin tip beef roast

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked or regular paprika

Salt and freshly ground black pepper, to taste

2 1/4 cups beef stock

1/2 cup whipping cream (see Options)

2 tbsp extra hot horseradish

1 tbsp chopped parsley

Notes: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

Method

1. Preheat oven to 450 F. Place roast in a small roasting pan. Combine thyme, garlic powder, onion powder and paprika in a small bowl, and then sprinkle and rub all over the roast. Season the roast with salt and pepper, and then roast 10 minutes. Reduce oven to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

2. While the roast cooks, placing the whipping cream in the bowl of your stand mixer fitted with the whipping attachment. Whip the cream until stiff peaks form. (If you don’t have a stand mixer, whip the cream in a bowl with an electric mixer or whisk until stiff peaks form.) With a spatula, fold the horseradish, parsley and salt, to taste, into the whipped cream. Transfer the whipped horseradish cream to a serving bowl, cover and refrigerate until needed.

3. When cooked, transfer roast to a plate, tent with foil and let rest 10 to 15 minutes. Set the roasting pan on the stovetop over medium-high heat. Add the stock and bring to a simmer. Simmer this jus a few minutes, and then transfer to sauceboat. Slice the beef and serve with the jus and whipped horseradish cream.

Options: This recipe yields a heaping 1 cup of whipped horseradish cream.. If you want more than that, simply double the recipe amounts for it.

Angus sirloin tip roast served with rich, zesty, whipped horseradish cream and a flavourful jus made from beef stock and roast’s pan drippings.

PUB STYLE ROAST BEEF WITH ROSEMARY POPOVERS

Black Angus beef slathered with English mustard, roasted and served with rich gravy and popovers, Yorkshire pudding baked in a muffin pan. If you really enjoy popovers, double the recipe for them and make 12.

Ingredients Method

3 large eggs

1/4 cup + 2 tbsp milk

1/4 cup + 2 tbsp water

3/4 cup + 3 tbsp all purpose flour (divided)

1 tsp minced fresh rosemary (see Options)

1/4 tsp salt, plus some to taste

Freshly ground black pepper, to taste

Vegetable oil spray

1 (1 to 1.3 kg) outside round beef roast

2 to 3 tbsp hot English-style mustard (see Note)

2 1/4 cups beef stock

Notes: Prepared English style mustard, such as Keen’s brand, is sold in our condiments aisle. Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

1.Preheat oven to 450 F. Crack eggs into a bowl and beat well. Whisk in milk and water. Combine 3/4 cup flour, rosemary, 1/4 tsp salt and black pepper, to taste, in second bowl. Whisk flour mixture into the wet mixture until a batter is created.

2.Very thoroughly grease 6 cups of a good quality non-stick muffin pan with vegetable-oil spray. (Don’t use a well-worn pan for the popovers or they’ll stick.) Pour in the batter, filling each cup almost to the top. Bake in the middle of the oven 10 minutes. Reduce oven to 325 F and bake 35 to 40 minutes more, or until popovers are puffed and golden and almost dry in the centre. Cool popovers a few minutes, and then carefully remove from the pan, set on a baking sheet and set them aside for now (see Options).

3.To cook roast, return oven to 450 F. Set beef in a small roasting pan. Brush it with the mustard; season with salt and pepper. Roast for 20 minutes. Reduce heat to 325 F. Cook roast to desired doneness, allowing about 40 to 50 minutes more cooking time for a rare to medium-rare roast (see Note).

4.Transfer roast to a cutting board, tent with foil and rest 10 minutes. Set popovers in the oven to warm. To make gravy, set roasting pan over medium-high heat. Place stock and 3 tbsp flour in a bowl and whisk until smooth. Pour this mixture into the pan and bring to a simmer. Simmer and whisk until thickened gravy is created. Season gravy with salt and pepper.

5.Transfer gravy to a sauceboat. Thinly slice roast and serve with the gravy and popovers.

Notes: You can bake the popovers many hours before needed, cool them, and then cover until ready to reheat and serve with the roast. Fresh rosemary is sold in our Produce Department. If you don’t care for its taste, simply omit from the recipe and make plain popovers.

ROAST PRIME RIB WITH MARCHAND DE VIN SAUCE

Ingredients

merchant.”

It also refers to a flavorful, deeply hued, wine-rich sauce you can serve with beef roasts, such as prime rib.

Method

2 tbsp + 2 tsp soft butter (divided)

2 tbsp all-purpose flour

4 cups low sodium or no salt beef stock

1/4 cup finely chopped shallot or red onion

1 large garlic clove, minced

2 cups red wine (divided)

Salt & freshly ground black pepper, to taste

1 (about 5.5 to 6.5 lb.) prime rib roast

3 tbsp Dijon mustard

1 tsp dried or 1 tbsp chopped fresh rosemary

1. Place 2 tbsp butter and flour in a small bowl. Use the back of a soup spoon to thoroughly combine them. Set this mixture, known as beurre manié, aside for now. Place stock in a medium pot, bring to a simmer over medium heat and reduce to 2 cups. Remove from heat.

2. Melt remaining 2 tsp butter in a second medium pot set over medium heat. Add shallot (or onion) and garlic and cook until softened, 2 to 3 minutes. Add 1 1/2 cups wine and bring to a simmer. Simmer wine until reduced to 3/4 cup. Pour reduced stock into wine mixture and return to a simmer. While whisking, slowly mix in the beurre manié, adding small amounts each time. Return to a simmer and simmer until the sauce lightly thickens. Remove marchand de vin sauce from the heat, season with salt and pepper (see Note).

Options: Prime rib roasts can vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to properly gauge doneness. A rare roast is done at 120F; medium-rare will be 125F to 130F; and medium will be 135F to 140F. Remember that the meat will continue to cook when you let it rest before slicing. You can make the sauce up to a day before reheating it and serving it with the beef. If you do that, after it has cooled, cover and keep refrigerated until needed.

3. Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine mustard and thyme (or rosemary) in a bowl. Brush meaty parts of roast with this mixture; season with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound, total cooking time, for rare to medium rare (see Note).

4. Transfer roast to a large plate, tent with foil and rest 10 to 15 minutes. Skim fat from pan juices. Set pan over medium-high heat. Pour in 1/2 cup red wine, bring to a simmer and reduce by half, whisking occasionally. Pour and mix the marchand de vin sauce into the pan and bring to a simmer. Turn heat to low.

5. When roast has rested, set on a cutting board. Mix any beef juices on the plate into the sauce. Slice meat and serve with the marchand de vin sauce.

Marchand de vin is French for “wine

ROAST SIRLOIN WITH MUSHROOM, BACON AND ONION SAUCE

Black Angus beef roasted, thinly sliced and served with a very flavourful sauce, rich with bits of bacon, onions and mushrooms.

Ingredients Method

1 (about 2 3/4 to 3lb) sirloin tip beef roast (see Options)

Salt and freshly ground black pepper, to taste

3 strips thick bacon, cut into 1/2 inch cubes

2 tbsp butter

1 tbsp olive oil

12 small to medium white mushrooms, thinly sliced

1/2 cup finely diced onion

1 large garlic clove, minced

3 tbsp all-purpose flour

1 tbsp tomato paste

1 tbsp whole grain Dijon mustard

1/4 tsp dried thyme, or 3/4 tsp minced fresh

2 3/4 cups beef stock (divided)

Salt and freshly ground black pepper, to taste

Options: Other beef roasts, such as inside or outside round, or top sirloin, will also work for this recipe.

Note: It’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F.

1. Preheat oven to 450 F. Place roast in a small roasting pan and season with salt and pepper. Roast 10 minutes, and then reduce heat to 325 F. Cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

2. To make sauce, set bacon in a medium pot, set over medium heat and cook until crispy and the fat has been rendered out. Drain fat from bacon, transfer bacon to a bowl, and set aside for now.

3. Set pot you cooked the bacon in over medium, medium-high heat. Add mushrooms and onions and cook until tender, about 5 minutes. Mix in flour, tomato paste, mustard and thyme and cook 1 to 2 minutes more. Slowly, stirring steadily, mix in 3/4 cup of the stock. When mixture is very thick, slowly mix in 1 1/2 cups more stock. Bring sauce to a simmer and cook until lightly thickened, about 3 to 4 minutes. Remove sauce from heat and set aside for now.

4. When cooked, transfer roast to a plate, tent with foil and let rest 10 minutes. Set the roasting pan on the stovetop over medium-high heat. Add the remaining 1/2 cup stock, bring to a simmer, and scrape the bottom of the pan to lift off any tasty brown bits there. Now pour and mix the sauce into that stock and bring to a simmer. Taste and season sauce with salt and pepper, as needed. Thinly slice the roast and serve with the sauce.

ROAST SIRLOIN WITH PAN GRAVY AND SCOTTISH CHEDDAR BISCUITS

Fine tasting beef, thinly sliced and served with flavourful gravy and biscuits, rich with tangy Scottish cheese.

Ingredients Method

2 cups all-purpose flour, plus some for shaping

1 tbsp baking powder

1/4 tsp salt

1/4 cup cold butter, cut into tiny cubes

1 cup grated Scottish aged cheddar cheese (about 75 to 100 grams)

2 tbsp chopped fresh parsley

1 cup milk

1 (about 2 3/4 to 3lb./1.2 to 1.4 kg) sirloin tip beef roast (see Options)

2 tbsp Dijon mustard

1 tsp dried thyme or minced fresh rosemary

Salt and freshly ground black pepper, to taste

2 1/2 cups beef stock mixed with 3 tbsp allpurpose flour

Options: Other beef roasts, such as inside or outside round, or top sirloin, will also work here. If desired, once the beef is cooked and resting, you could pop the biscuits back into the oven a few minutes to make warm again.

1. To make biscuits, preheat oven to 425 F. Line a baking sheet with parchment paper. Place the 2 cups flour, baking powder and 1/4 tsp salt in a mixing bowl and whisk to combine. With your fingers, a pastry cutter or with two forks, work butter into the flour until thoroughly distributed. Now stir in the cheese and parsley.

2. Gently mix milk into flour mixture, until a moist, ragged dough forms, and then turn on to a well floured work surface. Flour your hands. Shape dough into a ball, and then flatten into a 9 inch round, 3/4 to 1 inch thick disc. With a floured, 2 3/4 inch round biscuit cutter, cut the dough into rounds and place them on the baking sheet, ensuring there is some space between each one. Gather up the scraps of dough, and press and cut into biscuits as well. Bake biscuits in the middle of the oven 12-14 minutes, until puffed and golden.

3. To make the roast, turn oven to 450 F. Place roast in a small roasting pan. Combine mustard and thyme (or rosemary) in a small bowl; brush mixture all over the roast. Season roast with salt and pepper. Roast for 10 minutes, and then reduce heat to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note).

4. Transfer roast to a plate, tent with foil and let rest 10 minutes. Set the roasting pan on the stovetop over medium-high heat. Add the stock/flour mixture and bring to a simmer. Simmer a few minutes, until thickened gravy forms. Taste and season gravy with salt and pepper, as needed. Set meat on a cutting board, thinly slice, and then serve with the gravy and biscuits.

Note: Beef roasts vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

ROAST PRIME RIB WITH ROSEMARY, SPICE & SEA SALT

Tender, juicy, prime rib slathered and roasted with a flavourful and rich mix of butter, spicy mustard, woodsy rosemary and aromatic spices.

Ingredients

1 (about 5.5 to 6.5 lb) prime rib roast (see Options)

2 tbsp soft butter

2 tbsp Dijon Mustard

1 1/2 tbsp chopped fresh rosemary, or 1 1/2 tsp dried rosemary

1 tsp paprika

1/2 tsp ground coriander

1/2 tsp onion powder

1/4 tsp garlic powder

Pinch ground cayenne pepper

Coarsely ground black pepper and flaked or coarse sea salt, to taste

3 cups beef broth or stock

1 tbsp cornstarch

Notes: Prime rib roasts can vary in thickness, why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember the meat will continue to cook when resting before slicing.

Method

1.Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine butter, mustard, rosemary, paprika, coriander, onion powder, garlic powder and cayenne pepper in a bowl. Brush meaty parts of the roast with this mixture. Now season roast generously with the black pepper and salt.

2.Set prime rib in the oven and roast 20 minutes. Reduce oven temperature to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound, total cooking time, for rare to medium rare (see Note). When cooked, transfer to a wide plate and drizzle with the pan juices. Tent with foil and let roast rest 10 to 15 minutes.

3.While the prime rib rests, make jus by setting the roasting pan over mediumhigh heat. Combine broth (stock) and cornstarch in a bowl. Pour mixture into the pan, and bring to a simmer, scraping the bottom of the pan to lift off the tasty brown bits there. Whisk and simmer jus a few minutes, until lightly thickened. When beef has rested, set on a cutting board, slice and serve with the jus.

Options: If you’re feeding a smaller group, half the recipe amounts and cook a smaller, about 3 lb roast.

ROAST BEEF WITH CHEDDAR, PARSLEY &

HORSERADISH

MASHED POTATOES

Thinly sliced, flavourful roast beef made even more so when served with rich gravy and cheesy, tangy mashed potatoes.

Ingredients

1 (about 2.2lb) outside round beef roast (see Options)

2 tbsp olive oil

1/2 tsp each thyme, smoked paprika & onion powder

1/4 tsp garlic powder

Salt and freshly ground black pepper, to taste

2 1/2 lbs. yellow-fleshed potatoes, peeled and quartered (about 7 medium potatoes)

2/3 cup milk

2 tbsp butter

100 grams aged white cheddar cheese, such as English Tickler, grated (about 1 cup)

2 tbsp horseradish, or to taste

2 tbsp chopped fresh parsley

2 cup beef stock or broth

3 tbsp all-purpose flour

Options: Other similar-sized beef roasts, such as inside round, sirloin tip and top sirloin, can also be prepared this way.

Method

1. Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine oil, thyme, paprika, onion powder and garlic powder in a small bowl. Brush mixture all over the roast; season with salt and pepper. Roast the beef 20 minutes. Lower oven to 325 F and cook beef to the desired doneness, about 35 to 40 minutes more cooking time for a rare to medium-rare roast (see Note).

2. When roast is about 30 minutes from being done, put potatoes in a pot and cover with 2 inches of cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until tender, about 20 minutes.

3. When roast is cooked, transfer to a plate, tent with foil and let rest while you make the mashed potatoes and gravy. Turn oven to 200 F.

4. When potatoes are tender, drain well and thoroughly mash. Beat in milk and butter. Mix in the cheese, horseradish, parsley and some salt and pepper, to taste. Transfer potatoes to a serving dish, cover and keep warm in the oven.

5. Remove any excess fat in the pan you cooked the roast in. Set pan over medium, mediumhigh heat. Combine stock (or broth) and flour in a bowl; pour into the pan. Bring to a simmer, and whisk and cook until thickened gravy forms, about 3 minutes. Season gravy with salt and pepper. Thinly slice the roast and serve with the potatoes and gravy.

Notes: Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

GARLIC STUDDED BEEF ROAST WITH

MUSTARD & ROSEMARY

Our flavourful Angus beef made even more so by studding it with garlic, and slathering it with Dijon mustard and rosemary. Serve the beef with mashed potatoes and a mix of steamed vegetables.

Ingredients Method

1 (about 2.2lb) beef outside round roast (see Options)

5 large garlic cloves, cut into 1/4 inch thick slices

2 tbsp Dijon mustard

2 tsp chopped fresh rosemary

Salt and freshly ground black pepper, to taste

2 cups beef stock

2 tbsp all-purpose flour

Notes: Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

Options: Other similar sized beef roasts, such as inside round, sirloin tip and top sirloin, could also be prepared this way.

1. Use a boning or other thin bladed knife to make several deep slits at various points in the roast. Insert and push the garlic slices into those slits.

2. Preheat oven to 450 F. Place roast in a small roasting pan or cast iron skillet. Combine mustard and rosemary in a small bowl. Brush mixture all over the roast. Season roast with salt and pepper.

3. Set roast in the oven and cook 20 minutes. Reduce oven temperature to 325 F and cook roast to the desired doneness, about 35 to 40 minutes more cooking time for a rare to medium-rare roast (see Note). When cooked, transfer roast to a cutting board, tent with foil and let rest 10 minutes or so while you make gravy for it.

4. To make gravy, set roasting pan or skillet on the stovetop over medium-high heat. Place stock and flour in a bowl and whisk to combine. Pour mixture into the pan and bring to a simmer. Simmer and whisk gravy a few minutes, until thickened, and then taste and season with salt and pepper, if needed. Transfer gravy to a sauce boat.

5. When roast has rested, thinly slice and serve with the gravy.

ROAST PRIME RIB WITH MAKE AHEAD YORKSHIRE PUDDINGS

Tender beef served with Yorkshire puddings you bake in advance and reheat. Unlike some recipes, this one does not require you to pour the batter for the puddings into a fiery hot, oil-filled pan. You simply pour and bake it in a well-greased, good quality, scratch–free, non-stick muffin pan.

Ingredients Method

6 large eggs

3/4 cup milk

3/4 cup water

1 1/2 cups all-purpose flour

Salt and freshly ground black pepper, to taste

Vegetable oil spray

1/3 cup Dijon mustard

1 tbsp finely chopped fresh rosemary, or 1 to 2 tsp dried

1 (about 5.5 to 6.5 lb.) prime rib roast

3 cups beef broth or stock

Note: Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

1. To make Yorkshire puddings, preheat oven to 450 F. Crack eggs into a bowl and beat well. Mix in milk and water. Add flour, salt and pepper and whisk to create a batter (it’s okay if they are a few tiny lumps).

2. Thoroughly grease a good-quality, scratch free, 12-cup non-stick muffin pan with oil spray (don’t use a well-worn pan for the puddings or they’ll stick.) Pour batter into each cup, filling them almost to the top. Bake puddings in the middle of the oven 10 minutes. Reduce heat to 325 F and bake puddings 35 to 40 minutes more, or until puffed and cooked in the centre.

3. Let puddings cool a few minutes, and then carefully remove from the pan, set on a baking sheet and cool to room temperature. Cover puddings and set them aside until ready to reheat. They can be made many hours before needed.

4. To cook roast, preheat oven to 450 F. Combine mustard and rosemary in a small bowl. Place roast in a roasting pan. Brush meaty parts of the roast with the mustard mixture; season with salt and pepper. Roast beef 20 minutes, and then reduce oven temperature to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound for rare to medium rare (see Note).

5. When cooked, transfer roast to a cutting board, tent with foil and rest 10 to 15 minutes. While roast rests, uncover Yorkshire puddings and set in the oven to heat up. To make jus to serve with the roast, skim fat from the juices in the roasting pan. Set pan over medium-high heat, pour in the beef broth (or stock), bring to a simmer, and simmer 5 minutes. When beef has rested, slice and serve with the Yorkshire puddings and jus.

PRIME RIB WITH DIJON PEPPERCORN CRUST & WINE JUS

Prime rib, the “king of roasts,” slathered and roasted with a flavourful mustard & peppercorn mixture, sliced and served with an easy to make, wine rich jus.

Ingredients

1 tbsp mixed whole peppercorns (see Note)

1 (about 5.5 to 6.5 lb) prime rib roast (see Options)

1/3 cup Dijon mustard

2 tsp dried thyme

1/4 tsp garlic powder

1/2 tsp onion powder

Coarse sea or kosher salt, to taste

1 cup red wine, such as Cabernet Sauvignon or Merlot

2 1/2 cups beef broth or stock (divided)

1 tbsp cornstarch

Method

1. Use a mortar and pestle to coarsely crush the peppercorns, ensuring none are left whole. If you don’t have a mortar and pestle, use the bottom of a cast-iron skillet to press on, roll and crush them on a cutting board. Or place them in a zip-close plastic bag and crush them with a rolling pin.

2. Preheat oven to 450 F. Set roast in a shallow roasting pan. Combine mustard, crushed peppercorns, thyme, garlic powder and onion powder in a bowl. Brush meaty parts of the roast with this mixture. Season roast with salt. Roast beef 20 minutes. Reduce oven temperature to 325 F. Finish cooking roast to desired doneness, allowing about 20 to 25 minutes per pound, total cooking time, for rare to medium rare (see Note).

3. Transfer cooked roast to a cutting board, tent with foil and rest 10 to 15 minutes. To make the jus, skim fat from the juices in the roasting pan. Set pan over medium-high heat. Pour in wine, bring to a simmer and reduce by half, whisking occasionally. Pour 2 1/4 cups of the beef broth (or stock) into the pan and bring to a simmer. Combine remaining 1/4 cup broth (or stock) and cornstarch in a bowl. Pour into the pan, return jus to a simmer and cook 1 to 2 minutes, until very lightly thickened. When beef has rested, slice and serve with the jus.

Notes: Jars of mixed peppercorns, such as white, green, black and pink, are sold in our dried spice and herb aisle. If unavailable, just use crushed black peppercorns in the crust. Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer inserted into the centre of the thickest part of the roast, to gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember the meat will continue to cook when resting before slicing.

Options: If you’re feeding a smaller group, half the recipe amounts and cook a smaller, about 3 lb roast.

ROAST SIRLOIN WITH HORSERADISH CRUST

Prep Time 15 min Cook Time

Our Angus beef slathered with an aromatic and flavourful horseradish mixture, roasted to the desired doneness, and then thinly sliced and served with easy to make jus.

Ingredients Method

1 (about 1 to 1.2 kg/2.2 to 2.6 lb) sirloin tip or top sirloin beef roast

1/4 cup hot or extra hot horseradish

1 tbsp Dijon mustard

1/2 tsp dried, or 1 tsp minced fresh, thyme or rosemary

2 tsp brown sugar

1 tsp red wine vinegar

1 tsp coarse sea salt or kosher salt

1/2 tsp coarsely ground black pepper

2 1/2 cups beef stock or broth

1. Preheat oven to 450 F. Set roast in a shallow roasting pan. In a small bowl, combine the horseradish, mustard, thyme (or rosemary), sugar, vinegar, salt and pepper. Slather this mixture on the top and sides of the meat.

2. Roast beef 20 minutes, and then spoon any horseradish mixture that slipped off the roast back on it. Now reduce heat to 325 F. Cook roast to the desired doneness, allowing about 40 to 50 minutes more cooking time for a rare to medium-rare roast (see Note).

3. When cooked, transfer roast to a plate, tent with foil and rest 10 minutes. While it rests, make jus to serve with the meat by setting the roasting pan over medium-high heat. Add the stock (or broth) and bring to a simmer, scraping the bottom of the pan to lift off any tasty brown bits stuck there. Simmer jus a few minutes and then, straining it first, if desired, transfer to a sauceboat.

4. When the roast has rested, thinly slice the meat, against the grain, and then serve with the jus.

Note: Beef roasts vary in thickness, which is why it’s essential to use an instant-read meat thermometer inserted into the centre of the thickest part of the roast, to accurately gauge doneness. A rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing.

CHAPTER TWO

POULTRY

ROAST TURKEY WITH SMOKY BACON, ONION & SAGE DRESSING

Butter-basted roast turkey served with pan gravy and flavourful dressing you can prepare in advance and bake while the turkey is resting after cooking.

Ingredients

11 slices Quality Foods Okanagan white or whole wheat bread, cubed (see Note) 1/4 cup butter, melted, plus some soft butter for greasing

4 strips bacon, cut into small cubes

3/4 cup finely diced onion

3/4 cup finely diced celery

2 tsp dried sage leaves, or 1 tsp dried ground sage

2 tbsp chopped freshly parsley

5 cups chicken or turkey stock (divided)

Salt and freshly ground black pepper, to taste

1 (12 to 14 lb) turkey

1/3 cup all-purpose flour

Method

1. To make dressing, place bread in a bowl. Grease a 13 x 9 inch baking dish with soft butter. Place bacon in a large skillet set over medium, medium-high heat and cook until crispy. Drain fat from bacon. Set skillet back over the heat. Add the onion, celery and sage and cook 3 to 4 minutes. Spoon bacon mixture over the bread and add 1 1/2 cups of stock, parsley and salt and pepper, to taste. Spoon dressing into the baking dish, cover and refrigerate until needed. It can be made a few hours in advance.

2. Preheat oven to 325 F. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie turkey legs together; fold and tuck wings under the body. Brush turkey with the melted butter; season with salt and pepper. Roast turkey, uncovered, 1 1/2 hours. Give pan a 180-degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

3. When cooked, baste turkey with pan juices again, and then remove from the oven. Set the dish of dressing in the oven and increase oven temperature to 375 F. Bake dressing 20 minutes. While that occurs, transfer turkey to a large cutting board or platter. Tent with foil and let rest until ready to carve, up to 30 minutes.

Note: Quality Foods baked in-house breads are sold in bags in our Bakery Department. One loaf of either of the breads noted in the recipe should yield the slices needed here. Before baking the dressing, check it, if it appears overly dry, drizzle it with a bit more stock before baking it.

4. To make gravy, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Keep gravy warm over low heat.

5. When dressing has baked 20 minutes, uncover and bake 10 to 15 minutes more, or until hot and golden on top. Carve the turkey and serve with the dressing and gravy.

ROAST TURKEY WITH YAM AND BRUSSELS SPROUT CASSEROLE

Flavourful turkey and gravy served with a casserole of cooked yams and brussels sprouts you can make in advance and heat in the oven when the turkey is resting after roasting it.

Ingredients

36 brussels sprouts, trimmed, loose leaves discarded, shallow X cut into stem end of each sprout

2 medium yams (each about 3 inches in diameter)

24 pecan or walnut halves

1/4 cup butter, melted, plus some soft butter

1/4 cup apple juice

Salt and freshly ground black pepper, to taste

1 (about 12 lb) turkey

3 tbsp olive oil

3 tsp poultry seasoning (divided/see Note)

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Note: Poultry seasoning is sold in bottled herb/spice aisle. If you want to make you own, in a bowl, combine a threeteaspoon mix of dried herbs, such as sage, thyme, rosemary and/or rosemary.

Method

1. To make casserole, preheat oven to 325 F. Brush a 13 x 9 inch casserole with soft butter and set aside. Prick each yam several times with a fork and set in a parchment paper-lined baking pan. Bake yams until just tender, about 60 minutes. Set yams on a plate and cool to room temperature. Now carefully pull or thinly cut off the skin of each yam. Slice each yam into 1 inch thick rounds. Cut each round in half and set in the dish. Bring a large pot of water to a boil. Add brussels sprouts and boil until just tender, but still a little firm in the centre, about 5 minutes, depending on size. Drain the sprouts, cool in ice-cold water, and drain again. Arrange sprouts in the dish with the yams and top with the pecans (or walnuts). Drizzle yams and sprouts with the melted butter and apple juice; season with salt and pepper. Cover casserole with foil and refrigerate until ready to bake (it can be made many hours in advance).

2. To roast turkey, preheat oven to 325 F. Remove neck and any innards from the turkey. Place turkey and neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie turkey legs together; fold and tuck wings under the body. Brush turkey with the oil, and sprinkle and rub with 1 1/2 tsp of the poultry seasoning and salt and pepper.

3. Roast turkey, uncovered, 1 1/2 hours, and then give the pan a 180-degree turn. Baste turkey with pan juices and sprinkle with remaining poultry seasoning. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

4. When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, up to 30 minutes. While turkey rests, pop the yam and Brussels sprout casserole into the oven and bake 20 to 25 minutes, or until vegetables are piping hot.

5. While vegetables heat, make gravy by skimming fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and season with salt and pepper. Carve turkey and serve with the gravy and yam and brussels sprout casserole.

DRY BRINED ROAST TURKEY WITH HERBS AND BUTTER

Prep Time 30 min Cook Time 3 hours Serves 8

When you wet brine, you soak a turkey in a salted water mixture. When you dry brine, you simply rub it with salt. As it dry brines, the salt is drawn into the bird and dries out the skin, helping to yield a turkey that when roasted has crispier skin and juicier meat. plus brining time

Ingredients

1/2 cup kosher salt, coarse sea salt and coarse pickling salt (do not use fine salt)

2 tbsp golden brown sugar

1 (12 to 14 lb/5.5 to 6.3kg) turkey

1 tsp ground sage

1 tsp dried thyme

1 tsp dried rosemary or marjoram

1/4 cup butter, melted

Freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Method

1. Combine salt and sugar in a bowl. Line a large, sided baking sheet with parchment paper. Remove neck and any innards from the turkey. Place turkey and neck on the baking sheet. (Discard any innards, unless you want to cook them separately.) Pat turkey dry with paper towel. Rub turkey inside and out with the salt/sugar mixture, piling it highest on the breasts and spots between the leg and breasts. Set turkey, uncovered, in your refrigerator and let brine 12 to 18 hours, depending how much time you have.

2. Preheat oven to 325 F. Use a paper towel remove excess salt on the outside of the turkey. Transfer turkey to a shallow roasting pan. Tuck wings under the body and tie the legs together. Set neck in the pan, too. Combine sage, thyme and rosemary (or marjoram) in a bowl. Mix 1 1/2 tsp of it into the melted butter. Set the rest of the herb mixture aside for now.

3. Brush turkey with melted butter mixture; season with pepper. Roast, uncovered, 1 1/2 hours, and then give the pan a 180-degree turn. Thoroughly baste turkey with the buttery pan juices, and then sprinkle with remaining herbs in the bowl. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

4. When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

5. To make gravy, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes. Taste and season gravy with salt and pepper, if needed. Carve turkey and serve with the gravy.

OLIVE OIL-BASTED ROAST TURKEY WITH ITALIAN SEASONING

Here’s a simple, but flavourful and aromatic way to prepare roast turkey, Italian-style. The recipe also yields pan gravy to serve with the bird.

Ingredients

1/4 cup olive oil

2 tsp Italian seasoning (see Note)

1 (12 to 14 lb) turkey

Salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all purpose flour

Note: Italian seasoning is an Italian-style herb blend sold in our herb and spice aisle. If you want to make your own, in a bowl, combine 1 tbsp dried oregano, 2 tsp each dried basil and thyme, 1 tsp dried sage and 1/2 tsp dried rosemary. Use what you need for the recipe; save the rest for another time.

Method

1.Preheat oven to 325 F. Combine oil and Italian seasoning in a small bowl. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan (discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body. Brush turkey with half of the olive oil/Italian seasoning mixture. Season turkey with salt and pepper.

2.Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Brush turkey with remaining olive oil/Italian seasoning mixture. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

3.When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

4.To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.

EASY WEEKDAY ROAST CHICKEN & LEFTOVERS

Here’s a quick and tasty way to get whole chickens roasting in the oven after a workday. The two roasted chickens will yield eight servings, which, depending on the size of your family, should mean you’ll have leftovers to use the next day or two in such things as sandwiches, wraps, tacos and pasta dishes.

Ingredients

2 whole frying chickens, each about 1.25 to 1.35 kg

3 tbsp olive oil (divided)

3 tsp Montreal Chicken seasoning, or to taste (divided; see Note)

3 1/2 cups chicken stock or broth (divided) 1/4 cup all-purpose flour

Note: Montreal Chicken seasoning, such as Club House brand, is sold in our bottled herb and spice aisle. It contains salt, why none is listed in the ingredient list. If you don’t wish to use Montreal Chicken seasoning, or it’s unavailable, after brushing the chickens with oil, sprinkle, rub and season them, to taste, with items you might have on hand. This could include salt, pepper, dried sage leaves, paprika, garlic powder, onion powder and/or anything else you have that would enhance the taste of chicken.

Method

1. Preheat oven to 375 F. Pat chickens dry with paper towel and set in a shallow-sided roasting pan. Brush each chicken with 1 1/2 tbsp of olive oil. Sprinkle and rub each chicken with 1 1/2 tsp of Montreal Chicken seasoning, or to taste.

2. Roast chickens in the middle of the oven 60 minutes, and then baste with pan juices. Roast chickens 25 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).

3. Transfer chickens to a cutting board, tent with foil and rest 10 minutes. While chickens rest, make gravy by removing excess fat from the roasting pan. Set the pan over medium-high heat, pour in 3 cups of the chicken stock (or broth) and bring to simmer. In a bowl, mix the flour with remaining 1/2 cup of stock (or broth) until smooth. Whisk into the pan and simmer a few minutes, until thickened gravy forms. When rested, carve the chickens and serve with the gravy.

MANDARIN, SPICE & HERB BRINED TURKEY

Brining the turkey infuses it with the fine flavour of citrus and assorted herbs and spices. It also gives the bird added moisture, making it juicier when roasted.

Ingredients

6 large mandarin oranges

2 lemons

8 litres water

1 cup kosher salt

Method

1/2 cup packed brown sugar

12 bay leaves

2 tbsp whole black peppercorns

1 tbsp whole coriander seeds

12 fresh sage leaves

8 fresh thyme sprigs

6 large garlic cloves, thickly sliced

1 (12 to 14 lb) turkey

3 tbsp olive oil mixed with 1/2 tsp smoked paprika

3 1/2 cups turkey or chicken stock or broth

1/3 cup all-purpose flour

1.Cut oranges in half and squeeze the juice out of them and into a large, stainless (not aluminum) pot large enough to hold the turkey (see Options). Set squeezed oranges in the pot. Finely grate the zest off each lemon and add to the pot. Cut lemons in half and squeeze their juice into the pot. Set squeezed lemons in the pot, along with the water, salt, sugar, bay leaves, peppercorns, coriander seeds, sage, thyme and garlic. Set pot over medium-high heat and bring brine to a simmer, stirring occasionally. When simmering, remove pot from the heat and let brine cool to room temperature. Submerge turkey in the brine. Cover, refrigerate and let turkey sit in the brine overnight. (If turkey is not quite submerged in the brine, turn it occasionally during the brining process.)

3.Preheat oven to 325 F. Lift the turkey out of the brine and drain well. Discard brine. Set turkey in a roasting pan and pat dry with paper towel. Tie the legs of the turkey together; fold and tuck wings under the body. Brush turkey all over with the olive oil/paprika mixture.

4.Roast turkey, undisturbed, 1 1/2 hours. Baste turkey with pan juices, and give the pan a 180 degree turn. Roast turkey for another 1 hour and 15 minutes. (Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening.)

5.Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved. When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

6. To make gravy, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes. Taste gravy, and season with salt and pepper, if needed. Carve the turkey and serve with the gravy.

Note: If your turkey contains them, remove the neck and innards from the main cavity of the turkey before brining. Place the neck in the roasting pan when you cook the bird; discard innards unless you wish to prepare them separately.

Options: If you don’t have a pot large enough to brine the turkey, make the brine in a smaller pot and cool. Place turkey in a food safe bucket, pour over brine and proceed as described in the recipe.

ROAST TURKEY WITH HOMEMADE HERB AND SPICE RUB

Ingredients

1 tsp dried sage leaves (see Note)

1 tsp dried thyme

1 tsp smoked or regular paprika

1 tsp onion powder

1 tsp coarsely ground black pepper

1/4 tsp garlic powder

1 (12 to 14 lb) turkey

3 tbsp olive oil

Salt, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Note: Dried sage leaves are dried crumbled sage. Don’t confuse it with powdery ground sage.

Roast turkey seasoned with an aromatic, flavour enhancing rub you can make with ingredients you might already have stored away in your herb & spice drawer.

Method

1. To make herb and spice rub, combine sage, thyme, paprika, onion powder, pepper and garlic powder in a bowl.

2. Preheat oven to 325 F. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body. Brush turkey with the olive oil. Now sprinkle, season and rub with the herb and spice rub. Also season the turkey with salt.

3. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

4. When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

5. To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.

ROAST TURKEY WITH FRENCH STYLE BUTTER BASTE

In this recipe, a highly seasoned butter mixture, similar to the café des Paris butter one might see served in a bistro, is spread over the turkey. As the bird roasts and is basted with the buttery juices in the pan, it develops a rich colour and wonderful flavour.

Ingredients

1 (12 to 14 lb/5.5 to 6.3kg) turkey

2/3 cup soft, spreadable butter (see Note)

1 tsp each dried thyme, tarragon & sage leaves

1/2 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

2 tsp Dijon mustard

1 tsp Worcestershire sauce

2 tsp finely grated lemon zest

2 tbsp lemon juice

Salt and fresh ground black pepper, to taste

3 1/2 cups turkey or chicken stock (divided)

1/4 cup all-purpose flour

Note: You can make the butter soft and very spreadable by zapping it the microwave a few seconds. Later in the cooking, cover legs or other parts of the turkey with foil if they are over darkening.

Method

1. Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body.

2. Place butter, thyme, tarragon, sage, paprika, onion powder, garlic powder, mustard, Worcestershire and lemon zest and juice in a bowl and mix to combine. Brush butter mixture all over the turkey; and then season with salt and pepper.

3. Roast turkey, uncovered, 1 hour. Baste with pan juices and roast 30 minutes more. Now give the pan a 180-degree turn and baste with pan juices again. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved (see Note).

4. When turkey is cooked, baste with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes. To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.

SAGE THYME SCENTED TURKEY WITH CRANBERRY MANDARIN SAUCE

Aromatic sage and thyme brushed turkey, roasted and served with pan gravy and spiced cranberry sauce, flavoured with mandarin orange.

Ingredients

1 (1 cup/250 mL) jar orange marmalade

2/3 cup freshly squeezed mandarin orange juice (see Note)

1 (300 or 340 gram) bag fresh or frozen cranberries

3 tbsp brown sugar

1/2 tsp each ground ginger & cinnamon

Pinch ground cloves

2 medium mandarin oranges, peeled, separated in segments, and sliced widthwise into 1/2 inch pieces

1 (12 to 14 lb)) turkey

1/4 cup olive oil

1 1/2 tsp dried thyme & sage leaves (see Note)

1/2 tsp smoked paprika

Salt and fresh ground black pepper, to taste

3 1/2 cups turkey or chicken stock (divided)

1/4 cup all-purpose flour

Note: 3 medium mandarin oranges, when halved and squeezed, should yield the juice needed here. Dried sage leaves are whole sage leaves, which are finely crumbled. They are sold and labeled as such in our bottle herb and spice aisle. If unavailable, use a more most modest amount of powdery ground sage.

Method

1. To make cranberry sauce, place marmalade, juice, cranberries, sugar, ginger, cinnamon and cloves in a medium pot. Set over medium heat and bring to a gentle simmer. Gently simmer, stirring occasionally, until a fluid sauce forms and the cranberries just begin to fall apart, about 15 minutes. Mix in the pieces of orange. Cool sauce to room temperature. Transfer sauce to a jar, seal and refrigerate until needed below. Sauce can be made a day or two beforehand.

2. Preheat oven to 325 F. Remove neck and innards from the turkey. Set turkey and neck in a roasting pan; discard innards unless you wish to prepare them separately. Tie the legs of the turkey together; fold and tuck wings under the body. Combine oil, sage, thyme and paprika in a small bowl. Brush this mixture all over the turkey; and then season with salt and pepper.

3. Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180 degree turn. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved. Baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

4. To make gravy, skim fat from the pan drippings. Place pan on the stovetop over mediumhigh heat. Add 3 cups of the stock and bring to a boil. Place remaining 1/2 cup stock and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and a bowl of the cranberry mandarin sauce.

BUTTER BASTED TURKEY WITH AROMATIC HERBS

This relatively simple way to prepare roast turkey yields a golden, juicy, aromatic and flavourful bird. Serve it and its gravy with mashed potatoes, your favourite vegetables and cranberry sauce.

Ingredients Method

1 (12 to 14 lb) turkey

1 tsp dried sage leaves (see Note)

1 tsp dried thyme

1 tsp dried rosemary or marjoram

1/4 cup butter, melted

Salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Note: Dried sage leaves are dried crumbled sage. Don’t confuse it with powdery ground sage.

1. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body.

2. Preheat oven to 325 F. Combine sage, thyme and rosemary (or marjoram) in a small bowl. Mix 1 1/2 tsp of this herb blend into the melted butter. Set the rest of the herbs aside until needed below.

3. Brush turkey with the melted butter/herb mixture; season with salt and pepper. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Thoroughly baste turkey with the buttery pan juices, and sprinkle with remaining herbs in the bowl.

4. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

5. When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

6. To make gravy, skim fat from the pan drippings. Place pan on the stovetop over mediumhigh heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.

ROAST TURKEY WITH FOCACCIA, PROSCIUTTO AND APPLE STUFFING

Turkey filled and roasted with a full of flavour, herb rich bread, Italian style ham, apple and walnut stuffing.

Ingredients

4 tbsp olive oil (divided)

1 large (unpeeled) red apple, cored and finely diced

1 small to medium onion, finely diced

2 celery ribs, finely diced

1 (100 gram) pkg. sliced prosciutto, chopped

1 (450 gram) foccacia bread (see Note)

1/2 cup walnut pieces

5 cups turkey or chicken stock (divided)

1/4 cup chopped parsley

Salt and freshly ground black pepper, to taste

1 (12 to 14 lb/5.5 to 6.3kg) turkey

1/4 cup all purpose flour

Note: Foccacia bread is sold in our Bakery Department. If unavailable, replace with a loaf of Italian bread, cubed. If you do that, also add 1/2 tsp each of dried oregano, ground sage and rosemary to the stuffing to replace the herbs found in focaccia bread. To bake any stuffing that didn’t fit in the bird, set in a casserole dish and cover with foil. When turkey is resting, set the dish in the oven. Bake 20 minutes. Uncover and bake 10 minutes more, or until the dressing is hot and golden on top.

Method

1. To make stuffing, place 2 Tbsp olive oil in a large skillet set over medium, medium-high heat. Add apple, onion and celery and cook 5 minutes. Mix in prosciutto and cook 1 minute more. Remove pan from the heat. Cut bread into 1 inch cubes and place in a large bowl. Add sautéed apple mixture, walnuts, 1 1/2 cups stock, parsley, salt and pepper and toss to combine.

2. Remove neck and innards from the turkey. Place neck in a roasting pan; discard innards unless you wish to prepare them separately. Fill the main cavity of the turkey with stuffing. Also stuff the cavity behind the large flap of skin at the neck end of the bird. Any leftover stuffing can be baked separately (see Note).

3. Tie the legs of the turkey together; fold and tuck wings under the body. Brush the bird with remaining 2 tbsp olive oil; season with salt and pepper. Roast turkey, uncovered, 1 1/2 hours. Baste with pan juices, and then give the pan a 180 degree turn. Roast turkey another 1 hour and 15 minutes.

4. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F (82 C), the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until 180 F (82 C) is achieved.

5. Transfer turkey to a large cutting board. Remove stuffing and set in a heatproof dish. If stuffing does not feel hot, bake it a few minutes longer, until the centre registers a bacteria-killing 165 F (74C) or higher on an instant-read thermometer. Tent turkey with foil and rest until ready to carve, at least 15 minutes.

6. To make gravy, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock and bring to a boil. Place the flour and remaining 1/2 cup stock in a bowl and whisk until smooth. Whisk into the pan and simmer until thickened gravy forms, about 5 minutes. Carve the turkey and serve the stuffing and gravy alongside it.

TUSCAN STYLE ROAST TURKEY

Richly coloured, aromatic, juicy turkey flavoured with such things as olive oil, orange, balsamic vinegar, herbs and garlic.

Ingredients

1 (12 to 14 lb) turkey

2 tbsp olive oil

2 tsp finely grated orange zest (see Note)

2 tbsp orange juice

1 tbsp balsamic vinegar

1 1/2 tsp dried oregano

1 1/2 tsp dried sage

1/2 tsp paprika

1/4 tsp red pepper flakes, or to taste

2 large garlic cloves, minced

Flaked sea salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Notes: 1 medium orange should yield the zest needed here. Use a Microplane or that style of grater to finely grate the zest off of it.

Method

1. Remove neck and any innards from turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body.

2. Preheat oven to 325 F. Combine olive oil, zest, juice, vinegar, oregano, sage, paprika, pepper flakes and garlic in a small bowl. Brush turkey all over with this mixture. Now generously season turkey with salt and pepper.

3. Roast the turkey, uncovered, 1 1/2 hours. Give the pan a 180 degree turn. Thoroughly baste turkey with pan juices. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved. (Later in the cooking, cover legs or other parts of the bird with foil if they are over darkening.)

4. When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and rest until ready to carve, at least 15 minutes.

5. To make sauce, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and then pour into the pan. Whisk and simmer sauce until thickened, about 5 minutes. Taste and season sauce with salt and pepper, if needed. Carve turkey and serve with the sauce.

ROAST TURKEY WITH APPLE PECAN STUFFING

Juicy turkey filled with an easy to make stuffing rich with fruit, nuts, vegetables and sage.

Ingredients Method

12 slices white or whole-wheat bread, cut into 1/2-inch cubes

5 tbsp soft butter or olive oil (divided)

2 small to medium red or green apples, diced (cut into 1/4-inch cubes)

2 medium celery ribs, diced

1 small onion, diced

1 tsp dried ground sage

1 cup unsweetened apple juice

4 cups chicken or turkey stock or broth (divided)

1 (100 g) bag pecan pieces

1/4 cup chopped fresh parsley

Salt and ground black pepper, to taste

1 (12 to 14 lb/5.5 to 6.3kg) turkey

1/3 cup all-purpose flour

Note: If some of the stuffing did not fit into the bird, place it in a lightly buttered (or oiled) shallow baking dish. When turkey is cooked and resting, cover stuffing with foil and bake at 350 F for 20 minutes. Uncover and bake 10 to 20 minutes more, or until stuffing is hot and golden on top.

1. To make stuffing, set bread in a large bowl. Melt 2 tbsp of the butter (or place oil) in a large skillet set over medium heat. Add the apple, celery and onion and cook and stir until tender, about 6 minutes. Mix in the sage and cook 1 minute more. Spoon apple mixture over the bread. Add the juice, 1/2 cup of the stock (or broth), pecans, parsley, salt and pepper, and then toss to combine.

2. Remove the neck and any innards from the turkey. Fill the main cavity of the turkey with some of the stuffing (don’t tightly pack it in). Lift up the large flap of skin at the neck end of the bird, put stuffing there, too, and put the skin back in place (see Note).

3. Preheat oven to 325 F. Tie the legs of the turkey together; fold and tuck wings under the body. Slather the outside of the bird with the remaining butter (or oil); season with salt and pepper.

4. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Baste the bird with pan juices. Roast turkey another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

5. Transfer cooked turkey to a large cutting board or platter. Remove stuffing and put in a heatproof serving dish. If it’s not piping hot, put back in the oven until it is. Tent turkey with foil and let rest until ready to carve, at least 15 minutes.

6. To make gravy, skim excess fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour this mixture into the pan. Stir and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy and stuffing.

ROAST TURKEY WITH CITRUS, HERBS & SPICES

Prep Time 30 min Cook Time 3 Hours Serves 8

Spring-style turkey roasted, flavoured and basted with bright tasting citrus juice and zest, olive oil and aromatic herbs and spices.

Ingredients Method

1 (12 to 14 lb) turkey

1 tsp finely grated orange zest

1/4 cup orange juice

1 tsp finely grated lemon zest

2 tbsp lemon juice

1 tsp finely grated lime zest

2 tbsp lime juice

2 tbsp olive oil

1 tsp ground sage

1 tsp dried thyme

1 tsp smoked or regular paprika

1 tsp ground cumin

1/4 tsp garlic powder (see Options)

1/2 tsp onion powder (optional)

Salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all-purpose flour

Options: If you don’t have garlic powder, replace it with 1 or 2 large garlic cloves, minced. If you make that substitution, add the minced garlic to the juice mixture, not the dried herb/spice one.

1. Remove neck and any innards from turkey. Place turkey and the neck in a large, shallow roasting pan. Tie legs of the turkey together; fold and tuck wings under the body.

2. Preheat oven to 325 F. Combine zests, juices and olive oil in a small bowl. In second small bowl, combine sage, thyme, paprika, cumin, garlic powder and onion powder, if using. Brush turkey all over with juice mixture, ensuring some gets inside the cavity. Sprinkle turkey with half of the herb/ spice mixture. Set rest of the herb/spice mixture aside until needed below.

3. Season turkey with salt and pepper, and then roast, uncovered, 1 1/2 hours. Now give the pan a 180-degree turn. Thoroughly baste turkey with pan juices, and sprinkle with remaining herb/spice mixture. Season turkey again with a bit more salt and pepper.

4. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

5. When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and rest until ready to carve, at least 15 minutes.

6. To make sauce, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and pour into the pan. Whisk and simmer sauce until thickened, about 5 minutes. Taste and season sauce with salt and pepper, if needed. Carve turkey and serve with the sauce.

ROASTED TURKEY WITH APRICOT GINGER CRANBERRY SAUCE

Nicely seasoned, roasted and basted turkey served with rich pan gravy and tangy cranberry sauce flavoured with sweet apricot jam and spicy ginger.

Ingredients

1 cup apricot jam

3/4 cup unsweetened apple juice

1/4 cup packed golden brown sugar

1 1/2 tsp finely grated fresh ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 (300-340gr) bag fresh or frozen cranberries

1 (12 to 14 lb) turkey

1 tsp dried thyme

1 tsp dried sage

1 tsp smoked paprika

3 tbsp olive oil

Salt and freshly ground black pepper, to taste

3 1/2 cups chicken or turkey stock or broth (divided)

1/3 cup all purpose flour

Method

1. To make cranberry sauce, place jam, juice, sugar, ginger, cinnamon and cloves in a medium pot and bring to a simmer over medium, medium-high heat. Simmer and stir until jam melts, about 1 minute. Add cranberries, return to a simmer, and gently cook, lowering heat as needed, until cranberries just begin to fall apart, about 15 minutes. Cool sauce to room temperature, cover and refrigerate until needed. (Sauce can be made two or more days in advance of serving.)

2. Preheat oven to 325 F. Remove neck and any innards from turkey. Place turkey and neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie turkey legs together; fold and tuck wings under the body.

3. Combine thyme, sage, paprika and oil in a small bowl. Brush mixture all over the turkey. Season turkey with salt and pepper. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180 degree turn. Now thoroughly baste turkey with the pan juices.

4. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste turkey again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

5. When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes. While it rests make gravy by skimming fat from pan drippings. Now place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a simmer. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and pour into the pan. Whisk and simmer until thickened gravy forms, about 5 minutes. Season gravy with salt and pepper. Carve turkey and serve with gravy and cranberry sauce.

CHEF’S SALAD WITH CHICKEN & AGED CHEDDAR

This hearty main-course salad combines chicken thighs, tangy cheddar cheese, egg and a mix of vegetables.

Ingredients

2 tbsp olive oil

1 tsp dried oregano or basil

1/2 tsp smoked or regular paprika

1/4 tsp garlic powder

4 large or 6 small to medium, boneless, skinless chicken thighs

Salt and freshly ground black pepper, to taste

5 to 6 cups baby mixed salad greens

6 to 8 cherry tomatoes, each halved

1 medium celery rib, thinly sliced, widthwise

1/3 cup coarsely grated carrot

1/4 small English cucumber, cut into half-moon slices

1/2 cup cubed aged cheddar cheese, or to taste

2 medium or hard-boiled eggs, chilled, peeled and quartered

Your favourite store-bought salad dressing, to taste, such as ranch, Catalina or Italian

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Place olive oil, oregano (or basil), paprika and garlic powder in a medium bowl. Add the chicken and toss to coat. Set chicken flat on the baking sheet; season with salt and pepper. Roast chicken 20 minutes, or until cooked, and then remove from oven.

2. Divide and mound salad greens on each of 2 dinner plates. Artfully top the greens with tomatoes, celery, carrot, cucumber, cheese and egg. Now set 2 or 3 chicken thighs on one side of each plate. Serve the salads with the dressing, to drizzle on it at the dinner table.

ROASTED CHICKEN THIGH BURGERS WITH BACON AND CHEESE

Boneless, skinless chicken thighs nicely spiced, roasted in a hot oven, and sandwiched in buns with bacon, cheese and other tasty things.

Ingredients

4 large boneless, skinless chicken thighs (about 500 grams)

2 tbsp olive oil

1/2 tsp garlic powder or 1 large garlic clove, minced

1 tsp each ground cumin, smoked or regular paprika & dried oregano

Salt and freshly ground black pepper, to taste

4 hamburger buns, split and warmed (see Note)

Mayonnaise, to taste

4 slices Gouda, havarti, provolone or Swiss cheese (see Note)

4 to 8 leaf lettuce leaves

8 ripe tomato slices

4 to 6 strips bacon, halved widthwise, crisply cooked & drained well

Sliced pickles, such as yum yums or dills, to taste

Method

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut each chicken thigh, widthwise, in half. Combine oil, garlic, cumin, paprika and oregano in a bowl large enough to hold the chicken. Add chicken and turn to coat. Set chicken, flat, on the baking sheet; season with salt and pepper. Roast 18 to 20 minutes, or until cooked through.

2. Spread bottom buns with mayonnaise, and then top with lettuce, cheese, tomato slices, bacon and pickles. Now set 2 pieces of chicken thigh on each bottom bun. Set on top buns and serve.

Note: Packages of sliced cheese, such as Saputo brand, are sold in our Deli Department. You can warm the buns by popping them in the oven for a few minutes after the chicken is roasted.

COCONUT CURRY WITH CHICKEN THIGHS AND APPLES

Ingredients

12 boneless, skinless chicken thighs (about 1 to 1.2 kg)

Salt and freshly ground black pepper, to taste

1 large red apple

2 tsp lime juice

3 tbsp vegetable oil

1/2 medium onion, diced

2 tsp mild or medium curry powder

1/2 tsp paprika

1 to 2 tsp chopped fresh ginger

1 (400ml) can coconut milk

1 tbsp brown sugar

2 tsp cornstarch dissolved in 2 tbsp water

Lime slices and cilantro or mint sprigs, for garnish (optional)

Options: For added colour and/or texture, you could sprinkle the chicken, just before serving, with pomegranate arils (seeds) and/or toasted, sliced almonds, to taste. Seared, boneless chicken, baked in a flavourful coconut curry sauce, accented with bits of apple and ginger. Serve with rice and a steamed green vegetable, such as snap peas.

Method

1. Set out a 13 x 9 inch baking dish. Trim excess fat from chicken thighs, and then season with salt and pepper. Place the oil in a large skillet set over medium-high. When oil is hot, sear chicken, in batches, until golden brown, about 2 to 3 minutes per side. Set the seared pieces of chicken in the baking dish as you go along.

2. Preheat oven to 375 F. Core the apple (don’t peel it), cut into 1/2 inch cubes, set in a bowl and toss with the lime juice.

3. Drain all but 2 tsp oil/fat from the skillet you cooked the chicken in. Set the skillet over medium heat. Add the onions and cook and stir 2 minutes. Mix in the curry powder, paprika and ginger and cook 1 minute more. Mix in the coconut milk, brown sugar, apples and cornstarch/water mixture, bring to a simmer, and pour over the chicken.

4. Cover chicken with foil and bake 45 to 50 minutes, until tender and flavourful. Serve chicken right from the baking dish or arrange on a platter. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.

CHICKEN CASSEROLE WITH MUSHROOMS, CREAM & HAM

Comforting, European-style chicken rich with mushrooms, cream and smoky ham. Serve it with buttered egg noodles or rice and a steamed green vegetable and/or side salad.

Ingredients

1/2 cup all-purpose flour

12 boneless, skinless chicken thighs

Salt and freshly ground black pepper, to taste 16 medium crimini (brown) or white mushrooms, thinly sliced

1/2 cup finely chopped onion

100 grams sliced deli ham, such as black forest or honey ham, chopped into small cubes

1/2 tsp each dried sage leaves, dried thyme, smoked or regular paprika & garlic powder

1 3/4 cups chicken stock (divided)

3/4 cup whipping cream

1 to 2 tbsp chopped parsley

Method

1. Spread flour on a plate. Season chicken with salt and pepper. Coat chicken in flour, shaking off the excess, and then set it on a clean plate. Reserve leftover flour. Place 1/4 cup olive oil in a large skillet set over medium, medium-high heat. Sear chicken, in 2 or 3 batches, 2 to 3 minutes per side, until golden brown. Set seared chicken in a slightly overlapping layer in a 13 x 9 inch casserole.

2. Preheat oven to 350 F. Set the skillet you cooked the chicken in over medium heat and add remaining 1 tbsp of olive oil. Add mushrooms, onion and ham and cook until mushrooms are tender, about 5 minutes. Mix in 3 tbsp of the reserved flour (discard the rest), along with the sage, thyme, paprika and garlic powder. Cook and stir 1 minute more.

3. Slowly add 1/2 cup of the stock to the skillet. When mixture is very thick, slowly mix in rest of the stock, bring to a simmer, and then mix in the whipping cream. Season this sauce with salt and pepper, and then pour over the chicken (see Options). Cover chicken with foil and bake 45 minutes, or until chicken is tender and flavourful. Sprinkle chicken with parsley and serve.

Options: Once you’ve topped the seared chicken with the sauce, you could cool everything to room temperature, and then cover and refrigerate the casserole until ready to bake, many hours in advance. When needed, bake the chicken as described in the recipe, adding 15 or so minutes to the baking time, as you will be starting from cold

ROAST CHICKEN BREAST DINNER WITH GOUDA MASHED POTATOES

Herb and spice flavoured roast chicken breast served with rich, cheesy potatoes and pan gravy. Round out the meal by serving the chicken with some other vegetables, such as carrots and Brussels sprouts.

Ingredients

4 bone-in chicken breasts

3 tbsp butter, melted (divided)

1/2 tsp ground sage

1/2 tsp dried thyme

1/2 tsp smoked paprika

1/4 tsp garlic powder

Salt and freshly ground black pepper, to taste

2 1/4 lbs. yellow-fleshed potatoes, peeled and quartered (about 6 medium potatoes)

1/2 cup milk

3/4 to 1 cup grated Gouda cheese (about 100 grams), plus some for garnish, if desired

2 1/4 cups chicken stock or broth (divided)

2 tbsp all-purpose flour

Chopped fresh parsley, to taste (optional)

Method

1. Preheat oven to 375 F. Set chicken skin side up in a shallow roasting pan. Combine 1 1/2 tbsp of the melted butter, sage, thyme, paprika and garlic powder in a small bowl. Brush all over the chicken. Season chicken with salt and pepper. Roast chicken 25 minutes. Baste it with the pan juices, and then roast 20 to 25 minutes more, or until cooked through.

2. While chicken roasts, place potatoes in a pot, cover with cold water by at least 2 inches and bring to a boil over medium-high heat. Now reduce heat until potatoes simmer gently. Simmer potatoes until very tender, about 18 to 20 minutes. Drain potatoes well, then mash thoroughly. Mix in milk and remaining 1 1/2 tbsp melted butter until well combined. Season potatoes with salt and pepper, stir in the cheese, and then transfer to a serving bowl and cover.

3. When chicken is cooked, turn oven to 200 F. Set chicken on a baking sheet, brush with the pan juices and set it, and the mashed potatoes, in the oven to keep warm. Make gravy by setting the roasting pan over medium-high heat. Add 1 3/4 cups of stock (or broth) and bring to a simmer. Place remaining 1/2 cup of stock (or broth) and flour in a bowl and whisk until smooth. Now whisk this mixture into the pan. Return to a simmer, and simmer a few minutes, until lightly thickened gravy forms. Season gravy with salt and pepper. Serve the chicken and potatoes with the gravy. If desired, garnish servings of the potatoes with a little grated Gouda and chopped parsley.

BAKED CHICKEN BREASTS WITH GOUDA, THYME & DIJON CRUST

Ingredients

2 tbsp vegetable oil

Prep Time 20 min Cook Time 22 - 24 min Serves 4

Chicken breasts seared, brushed with a Dijon mustard/mayonnaise mixture, topped with Gouda cheese flavoured crumbs, and then baked until golden and delicious.

4 large boneless, skinless, chicken breasts

Salt and freshly ground black pepper, to taste

1 cup grated Gouda cheese (about 100 grams)

1/2 cup panko (see Note)

1/2 tsp smoked paprika

1/2 tsp dried, or 1 tsp minced fresh, thyme

2 tbsp Dijon mustard

2 tbsp mayonnaise

Red pepper jelly or mango chutney, to taste (see Note)

Note: Panko, coarse breadcrumbs, and mango chutney are sold in our Asian foods aisle. Gouda cheese and red pepper jelly are sold in our Deli Department.

Method

1. Line a baking sheet with parchment paper. Pour oil into a large skillet set over medium-high heat. Season chicken with salt and pepper. Set chicken in the skillet and sear 2 to 3 minutes per side, until rich golden, but not cooked through. Set chicken on the baking sheet, smooth side up.

2. Preheat oven to 400 F. Combine cheese, panko, paprika and thyme in a bowl. Combine mustard and mayonnaise in a second bowl. Brush mustard mixture on the tops and sides of each chicken breast. Now cover and mound the top and sides of each chicken breast with the Gouda cheese mixture, pressing it on to help it adhere (see Options). Bake chicken 18 minutes, or until cooked through and golden on top. Plate and serve the chicken with a spoonful of red pepper jelly (or chutney).

Options: You can coat the chicken with the Gouda cheese mixture many hours in advance. If you do, refrigerate chicken until ready to bake. When you do bake the chicken, add a few minutes to the baking time, as you’ll be starting from cold.

GRILLED CHICKEN BREAST WITH HONEY MUSTARD BACON SAUCE

Seasoned chicken grilled, plated and served with a sweet, tangy, mustard sauce strewn with bits of smoky bacon. Make an easy meal by serving the chicken with salads from our Deli Department, such as potato and egg salad, sweet bean salad and coleslaw.

Ingredients

3 tbsp honey

3 tbsp Dijon mustard

3 tbsp mayonnaise

2 tsp cider vinegar

2 strips bacon, cut into very small cubes, fried until crispy, drained well & cooled (see Note)

2 tbsp olive oil, plus some for the grill

1 tsp ground cumin

1 tsp smoked paprika or regular paprika

1 tsp dried oregano

1/4 tsp garlic powder

Pinch ground cayenne pepper

Salt and freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

Method

1. To make sauce, place honey, mustard, mayonnaise and vinegar in a small bowl and whisk to combine (see Note). Now mix in the bacon. Cover and refrigerate sauce until needed. It can be made many hours in advance.

2. Combine oil, cumin, paprika, oregano, garlic powder, cayenne pepper, salt and black pepper in a shallow bowl. Add the chicken breasts and turn to coat.

3. Preheat your barbecue or indoor grill to medium-high (see Options). Oil the bars of the grill. Grill chicken about 4 minutes per side, or until cooked through. Serve chicken with the honey mustard bacon sauce, for spooning on it once plated.

Option: If you don’t have a barbecue or indoor grill, you can roast the chicken. To do so, set the breasts on a parchment paper-lined baking sheet and roast it in a 375 F oven 20 to 25 minutes, or until cooked.

Note: Hertel’s bacon was used when testing this recipe. Slices of it are available in our Butcher Shop showcase. This recipe yields about 3/4 cup of sauce, enough to spoon about 3 tbsp of sauce over each piece of chicken. If you want more than that, double the amounts for the sauce. Any leftover sauce will keep in the refrigerator several days and can be served with other grilled foods.

CHICKEN SPINACH CAESAR SALAD WITH BACON

Ingredients

3 tbsp mayonnaise

1/2 tsp minced anchovies or anchovy paste

1 medium garlic clove, minced

1 1/2 tbsp + 1 1/2 tsp olive oil, plus some for the grill (divided)

1 tsp lemon juice

1 tsp water

1/2 tsp red wine vinegar

1/2 tsp Dijon mustard

Splash of Worcestershire sauce and Tabasco sauce

Salt and freshly ground black pepper, to taste

1 tsp chili powder

2 boneless, skinless chicken breasts

6 to 7 cups packed baby spinach

Store bought or homemade croutons, to taste

2 to 3 strips of bacon, cubed, fried until crispy and drained well

Shaved or freshly grated Parmesan cheese, to taste Lemon slices, for garnish

Method

1. To make salad dressing, combine mayonnaise, anchovy, garlic, 1 1/2 tsp olive oil, juice, water, vinegar, mustard, Worcestershire, Tabasco and black pepper, to taste, in a small bowl. Cover and refrigerate dressing until needed. Dressing can be made many hours in advance (see Options).

2. Preheat your barbecue or indoor grill to medium-high. Combine the 1 1/2 tbsp oil and chili powder in a shallow bowl. Set in the chicken and turn to coat. Season breasts with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let rest while you make the salad.

3. Place spinach and croutons in a salad bowl and toss in the salad dressing, to taste. Divide and mound salad on each of 2 dinner plates. Top each salad with bacon and Parmesan cheese. Slice each chicken breast, widthwise, and set one sliced breast on each salad. Garnish with lemon slices and serve.

Options: Instead of making your own, use store-bought caesar dressing, to taste. If you don’t have a grill, cook chicken in oven. To do so, once coated in the oil and chili powder, set the breasts on a parchment paper-lined baking sheet. Bake in a 375 F oven 20 to 25 minutes, or until cooked through.

This main course, baby spinach based version of caesar salad is topped with grilled chicken breast, smoky bacon and Parmesan cheese.

TICKLER CHEDDAR CRUSTED CHICKEN BREAST

Boneless chicken breasts topped and baked with a tangy, full of flavour, aged cheddar cheese crust. Serve the chicken with rice pilaf or boiled, buttered miniature potatoes and a steamed green vegetable, such as the green cauliflower shown in the photo. This recipe can be halved, if you are only serving two.

Ingredients

1 cup grated aged white Tickler cheddar cheese

2 tbsp panko (see Note)

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp thyme

2 boneless, skinless, chicken breasts

1/4 cup spreadable cream cheese (divided)

salt and freshly ground black pepper, to taste Branston pickle, red pepper jelly or Major Grey chutney, to taste (optional; see Note)

Note: Panko are coarse breadcrumbs. It, and Branston pickle and chutney, are sold in our Ethnic foods aisle. Tickler cheddar cheese and red pepper jelly is sold in our Deli Department

Method

1. Combine grated cheese, panko, onion powder, garlic powder, paprika and thyme in a bowl.

2. Preheat oven to 375 F. Line a small baking sheet with parchment paper, and then set on the chicken breasts, smooth side up. Place the cream cheese in a small bowl and zap in the microwave 20 seconds or so, or until warm enough to spread. You could also do this in a small pot on the stove set over medium heat.

3. Use a small spoon to spread 1 tbsp of the warm cream cheese all over the top and sides of each chicken breast. Now cover and mound the top and sides of each chicken breast with the cheese/panko mixture. Bake chicken 20 to 25 minutes, or until cooked through and golden. If desired, plate and serve the chicken with a spoon of one the suggested condiments; Branston pickle, red pepper jelly or Major Grey chutney.

ROASTED

CHICKEN BREAST

BOWLS WITH QUINOA, CHICKPEAS & VEGETABLES

Layering ingredients in a bowl has become a popular way to create a nutritious meal. In this case, you start with a grain (quinoa), add vegetables, cheese and a pulse (chickpeas), and follow with a protein (roasted chicken breast). The bowl is served with a tangy orange/yogurt dressing and a garnish of chopped almonds.

Ingredients

1⁄2 cup quinoa

3/4 cup + 2 tbsp water

1⁄2 cup plain, no-fat yogurt

2 tbsp orange juice

1 tsp honey

1/4 to 1/2 tsp dried basil or oregano

1⁄4 tsp ground cumin

Pinch ground cayenne pepper

Salt and freshly ground black pepper, to taste

2 boneless skinless chicken breasts

2 tsp olive oil

1⁄2 cup canned chickpeas, drained well (see Note)

1 cup packed chopped fresh kale or baby spinach

8 cherry tomatoes, halved

16 thin slices English cucumber

1⁄3 cup havarti cheese, cut into small cubes

16 skin-on whole almonds, coarsely chopped

Method

1. Place quinoa and water in a small pot and bring to a boil. Cover, lower heat to medium-low, and cook, undisturbed, 15 minutes, or until quinoa is tender and the water has evaporated. Spoon quinoa into a bowl and cool to room temperature.

2. To make dressing, combine yogurt, juice, honey, basil (or oregano), cumin and cayenne in a small bowl. Season with salt and pepper, cover and refrigerate until needed.

3. Preheat oven to 375 F. Line a baking pan with parchment paper. Set on the chicken breasts. Brush each breast with 1 tsp olive oil; season with salt and pepper. Roast chicken 25 minutes, or until cooked through. Remove chicken from the oven.

4. To make the bowls, divide quinoa between 2 shallow serving bowls. Artfully top quinoa in each bowl with chickpeas, kale (or spinach), tomatoes, cucumbers and cheese. Slice each chicken breast, widthwise. Set a sliced breast in the centre of each bowl. Drizzle each bowl with some of the dressing, sprinkle with almonds and enjoy.

Note: Leftover chickpeas can be frozen in a container, to thaw & use at another time.

CHICKEN WITH PROVOLONE CHEESE, PROSCIUTTO & MARINARA SAUCE

Here’s an easy to make chicken dish with wonderful Italian style flavour you can serve with a green vegetable and pasta, risotto or rice.

Ingredients

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

4 slices provolone cheese (see Note)

4 slices prosciutto (see Note)

1 1/2 cups marinara sauce, warmed, or to taste (see Note)

Chopped fresh parsley or sliced basil leaves, to taste

Note: Packages of sliced provolone cheese and sliced prosciutto are sold in our Deli Department. Marinara sauce is available in the aisle dry pasta and pasta sauces are sold.

Method

1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Pat chicken dry with paper towel. Season with salt and pepper. Heat oil in a large skillet set over medium-high. When oil is hot, add chicken and cook until light golden brown, about 3 minutes per side. Set chicken on the baking sheet, set in the oven, and bake 20 minutes, or until cooked through.

2. Remove chicken from the oven and top each breast with a slice of cheese and an artfully folded piece of proscuitto. Set back in the oven and cook a few minutes more, or just until cheese is melted.

3. Spoon some marinara sauce on one side of each of four dinner plates. Set a piece of chicken on the sauce on each plate, sprinkle with parsley (or basil), and serve.

CHEESY CHICKEN SALSA BAKE

Here’s an easy to make, family-style dish where chicken breasts are seasoned, seared, and then baked with flavourful salsa and tangy cheese. Serve with rice or quinoa, a green vegetable and, if desired, tortilla chips, for scooping up any salsa mixture left in the baking dish.

Ingredients

6 boneless skinless chicken breasts

1 tbsp + 1 tsp taco seasoning (see Note)

1 (418 mL) jar tomato salsa (see Note)

1/2 cup chicken stock

2 tbsp olive oil

1 1/2 cups grated aged or extra aged cheddar cheese, or to taste

Chopped cilantro, green onion or parsley, to taste (Optional)

Note: Tostitos brand medium salsa was used when testing this recipe. That salsa, and the taco seasoning, is sold in our

Method

1. Sprinkle and rub the chicken breasts with taco seasoning. Combine salsa and chicken stock in a bowl. Pour half the salsa mixture into a 13 x 9 inch baking dish or 12 inch round roasting pan.

2. Preheat oven to 375 F. Pour oil into a large skillet set over medium-high heat. When oil is hot, add the chicken to the skillet, sear 3 minutes per side, or until nicely browned, and then set in the baking dish (or roasting pan). Spoon remaining salsa mixture over the chicken.

3. Set chicken in the oven and bake, uncovered, 20 to 25 minutes, or until cooked through. Remove chicken from oven and sprinkle with the cheese. Set back in the oven and bake 5 minutes more, or until cheese is melted. Sprinkle chicken with the chopped cilantro (or green onion or parsley), if using, and serve.

Mexican foods aisle.

FAMILY STYLE CHICKEN BREAST CASSEROLE

WITH COUNTRY GRAVY

Browned boneless, skinless, chicken breasts set in a casserole, topped with sour cream rich gravy, and baked until tender and flavourful. Make a family meal by serving the chicken with mashed potatoes and a green vegetable such as peas, broccoli or beans.

Ingredients

1/2 cup all-purpose flour (divided)

1/2 tsp each ground sage, paprika & onion powder

1/4 tsp garlic powder

6 boneless, skinless chicken breasts (see Note)

Salt and freshly ground black pepper, to taste

1 tbsp olive oil

1 tbsp butter

1 cup finely diced onion

2 1/3 cups chicken stock

1/4 cup sour cream

Chopped fresh parsley and/or parsley sprigs, to taste (optional)

Note: If some of the chicken breasts you bought are extremely large, split them in half, horizontally, and count each piece as one serving of chicken breast.

Method

1. Set out a 13 x 9 inch baking dish (see Options). Place 1/4 cup of the flour, sage, paprika, onion powder and garlic powder on a wide plate or pieplate and mix to combine. Pat chicken breasts dry with paper towel, and season with salt and pepper. Coat each chicken breast in the flour mixture.

2. Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chicken breasts, in two batches if needed, and brown about 2 to 3 minutes per side. Set browned chicken in the baking dish. Preheat oven to 350 F.

3. Set the skillet you browned the chicken in over medium heat. Add onions and cook until tender, about 3 to 4 minutes. Place stock and remaining 1/4 cup flour in a bowl and whisk to combine. Pour stock/flour mixture into the skillet and bring to a simmer. Whisk in the sour cream, season with salt and pepper, and pour over the chicken. Tightly cover with foil and bake 60 minutes, or until the breasts are tender. Sprinkle with parsley and/or garnish with parsley sprigs, if using, and serve.

Options: If you have a large, 12 inch round, ovenproof skillet, it can be used instead of the 13 x 9 inch baking dish. If you do that, brown the chicken in that skillet, and then remove and set on a plate. Make the gravy in the skillet, and then set the chicken in the gravy, cover with foil and bake as described in the recipe. each piece as one serving of chicken breast.

CHICKEN BREAST WITH ORANGE GINGER SAUCE & CASHEWS

Ingredients

Prep Time 20 min

Cook Time 32 - 34 min

Asian-style chicken breast seared and then baked with a sweet and sour tasting orange sauce rich with ginger. Serve chicken with rice and steamed broccoli or baby bok choy.

Method

4 boneless, skinless, chicken breast

Salt and freshly ground black pepper, to taste

2 tbsp vegetable oil

1/2 cup fresh-squeezed orange juice

1/2 cup chicken stock

1 tbsp each rice vinegar, brown sugar, cornstarch & soy sauce

1/2 tsp Sriracha or other hot chili sauce, or to taste

2 tsp finely chopped fresh ginger

1/2 cup unsalted roasted cashews, coarsely chopped (see Note)

1 green onion, thinly sliced

Note: Cashews are sold in our Bulk Foods Department.

Serves 4

1. Pat chicken dry with paper towel; season with salt and pepper. Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 2 to 3 minutes per side. Set chicken in a 13 x 9 inch baking dish. Preheat oven to 350 F.

2. Place orange juice, stock, vinegar, sugar, cornstarch, soy sauce, Sriracha and ginger in a small pot and whisk to combine. Set over medium, medium-high heat and bring to a simmer. Now pour the sauce over the chicken. Cover baking dish with foil, and then bake chicken 25 minutes, or until cooked through, bubbling and delicious. Transfer chicken and its sauce to a platter, or serve right from the baking dish, sprinkle with cashews and green onions.

CHICKEN PARMIGIANA

Tasty Italian style chicken coated in herb flavoured breadcrumbs, fried until golden, topped with cheese and baked. Serve the chicken on marinara sauce with pasta and a green vegetable, such as zucchini.

Ingredients

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

3/4 cup fine dried breadcrumbs

1/4 cup all-purpose flour

2 large eggs

1/2 tsp each dried basil & oregano

2 tbsp milk

1/4 cup olive oil (divided)

1 1/3 cups shredded asiago or mozzarella cheese, or to taste

1/3 cup shredded Parmesan cheese (see Note)

1 1/4 cups marinara sauce, heated (see Note)

1 tbsp chopped fresh parsley (optional)

Note: Tubs of shredded Parmesan cheese and asiago cheese are sold in our Deli Department. Marinara sauce is sold in our dry pasta/pasta sauce aisle. Mezzetta brand used when testing this recipe. Options: You can coat the chicken in breadcrumbs many hours in advance. Cover and refrigerate until ready to cook.

Method

1. Place one chicken breast on a cutting board and cover with a double thickness of plastic wrap. Use a kitchen hammer to pound it until about 1/2 inch thick. Set chicken on a plate. Pound the other chicken breasts this way and then season with salt and pepper.

2. Put breadcrumbs, flour and eggs in their own separate, shallow dishes. Mix the basil and oregano into the breadcrumbs. Add the milk to the eggs and beat to combine.

3. Coat one chicken breast in flour, and then dip and completely coat in the egg mixture. Now coat the chicken in the breadcrumbs, gently pressing them on to help them adhere. Set the chicken on a baking sheet. Coat the remaining chicken breasts this way (see Options).

4. Preheat oven to 375 F. Line a second baking sheet with parchment paper. Divide the oil between two large skillets set over medium, medium-high heat. When hot, set two pieces of chicken in each skillet and cook three minutes per side, until rich golden.

5. Set chicken on the parchment paper-lined baking sheet. Top each breast with some asiago (or mozzarella) and Parmesan cheese. Set chicken in the oven and bake 10 to 12 minutes, or until cooked through and cheese is melted. Spoon hot marinara sauce on each of 4 dinner plates. Set a piece of chicken on each plate and serve, sprinkled with chopped parsley, if desired.

SUMMER GRILLED

CHICKEN CHEF SALAD

Here’s a “perfect for summer” main course salad featuring smoky grilled chicken breast, tangy cheese and B.C. grown vegetables.

Ingredients

1 tbsp olive oil

1/2 tsp chili powder

1/4 tsp smoked paprika

1/4 tsp ground sage

2 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

4 cups chopped romaine or leaf lettuce

1 medium, ripe on the vine tomato, cut into wedges

100 grams aged cheddar cheese, cubed

12 slices English cucumber

4 to 6 radishes, sliced

2 hard boiled eggs, cooled, peeled and quartered (optional)

Bacon ranch dressing, to taste (see Note)

Method

1. Preheat your barbecue or indoor grill to medium-high. Combine the oil, chili powder, paprika and sage in a shallow bowl. Add the chicken and turn to coat. Season chicken with salt and pepper.

2. Grill the chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let cool to room temperature. Now slice each chicken breast, widthwise.

3. Divide and mound lettuce on each of 2 shallow bowls or dinner plates. Arrange the chicken, tomatoes, cheese, cucumber, radishes and egg, if using, on top of the lettuce. Let diners top their salad with bacon ranch salad dressing, to taste.

Note: You can use store-bought or homemade bacon ranch dressing. To make the latter: in a jar, combine 1/4 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp minced green onion, pinch garlic powder and 2 slices bacon, cooked crisply, drained and crumbled. Taste and season dressing with salt and freshly ground black pepper.

CHICKEN BREAST CACCIATORE

Flavourful, saucy, vegetable-rich, Italian-style chicken you can serve with pasta or rice. If six servings is too much for you, freeze the leftover chicken to thaw, reheat and enjoy at another time.

Ingredients

1/3 cup all-purpose flour

6 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

3 tbsp olive oil

1/2 medium onion, diced

1 small to medium green bell pepper, halved, seeded and diced

1 small carrot, halved lengthwise and sliced

1 small celery rib, halved lengthwise and sliced

6 medium mushrooms, sliced

2 large garlic cloves, minced

1 tbsp tomato paste

1 tsp dried oregano

Pinch red pepper flakes

1 (28 oz/796 mL) can whole tomatoes, coarsely chopped (see Note)

1/2 cup red wine (see Options)

1/2 cup chicken stock

12 green olives, each halved

2 tbsp chopped fresh parsley (optional)

Grated Parmesan cheese, to taste

Method

1. Spread flour on a plate. Season chicken with salt and pepper. Now coat each breast in flour. Place oil in a large skillet and set over medium, medium-high heat. When oil is hot, sear chicken, in 2 batches, until richly brown on both sides. Set chicken in a deep 13 x 9 inch casserole, shallow roasting pan or Dutch oven. Preheat oven to 325 F.

2. Add the onion, bell pepper, carrot, celery and mushrooms to the skillet you seared the chicken in and cook and stir 4 to 5 minutes. Mix in garlic, tomato paste, oregano and pepper flakes and cook 1 minute more.

3. Add tomatoes, wine, stock and olives to the skillet, season this sauce with salt and pepper, bring to a simmer, and simmer 2 minutes. Pour sauce over the chicken. Cover with foil and bake 50 minutes, or until the chicken is tender and flavourful. Uncover chicken, sprinkle with parsley, if using, and Parmesan cheese, and serve.

Note: Before chopping the tomatoes on a board, drain the liquid in the can into a small bowl. After chopping the tomatoes, be sure to add the liquid in the bowl, and any on the board, to the sauce for the chicken. Option: If you don’t wish to use wine, replace with another 1/2 cup chicken stock.

FAMILY STYLE CHICKEN FAJITAS

These are called family style because you casually set out all items on your dining table and let diner’s make their own fajitas, to taste.

Ingredients

3 tbsp olive oil (divided)

1 tbsp lime juice

2 tsp brown sugar

2 tsp chili powder (divided)

1 tsp ground cumin (divided)

3 large boneless, skinless chicken breasts

Salt and freshly ground pepper, to taste

Cilantro sprigs, salsa, sour cream, shredded lettuce, and shredded cheddar cheese or Tex Mex cheese mix, to taste (see Note)

1 medium onion, halved and thinly sliced

1 large green bell pepper, halved, seeded and thinly sliced

1 large red bell pepper, halved, seeded and thinly sliced

6 (9-10 inch) or 12 (6 inch) flour tortillas (see Note)

Lime slices, for garnish

Note: Bags of flour tortillas are sold in our bread aisle. They come in different sizes. If you use larger ones, serve one fajita per person. If you use smaller ones, serve two fajitas per person. Tex Mex cheese mix is sold in bags in our dairy aisle.

Method

1. Preheat oven to 375 F. Combine 1 tbsp oil, lime juice, brown sugar, 1 tsp chili powder and 1/2 tsp cumin in a small bowl. Line a baking sheet with parchment paper. Set the chicken breasts on it. Brush chicken with the oil mixture. Bake chicken 25 minutes, or until cooked thorough. Remove chicken from the oven and cool 10 minutes.

2. While chicken cools, turn oven to 200 F. Heat the remaining 2 tbsp olive oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 4 to 5 minutes, and then transfer to a heatproof serving dish.

3. Wrap tortillas in foil and set in the oven. Thinly slice each chicken breast and set them on top of the onions and peppers. Set the chicken, onions and peppers in the oven to keep warm while you set your toppings, the cilantro, salsa, sour cream, lettuce and cheese, in serving bowls.

4. To serve, set the chicken, onion and peppers, tortillas and toppings on your dining table. Now let diner’s make their own fajita(s), to taste.

GRILLED CHICKEN WITH BALSAMIC HONEY GLAZE & SUMMER SALAD

A light, perfect for warm weather dinner, where grilled chicken breast is topped with a beguiling, sweet and tangy glaze. Alongside the chicken is a refreshing, colourful, great for summer salad.

Ingredients

1/4 cup + 4 tsp olive oil, plus some for the grill (divided)

1 tbsp orange juice

3 tsp lemon juice (divided)

1 tsp Dijon mustard

1 tbsp + 1 tsp honey (divided)

Salt and freshly ground black pepper, to taste

2 tbsp balsamic glaze (see Note)

1 tbsp honey

1 tsp soy sauce

1 head butter or oak leaf lettuce, separated into single leaves, or 10 cups baby mixed salad greens or chopped romaine

4 Satsuma or other tangerine or mandarin oranges, peeled and separated into segments

16 to 20 green seedless grapes, each halved

3/4 cup fresh blueberries

24 to 28 half-moon slices English cucumber

12 to 16 cherry tomatoes, each halved

75 to 100 grams soft goat cheese, pulled into small nuggets

24 pecan halves

4 boneless, skinless chicken breasts

Fresh basil sprigs, for garnish (optional)

Method

1. Make salad dressing by combining 1/4 cup olive oil, orange juice, 2 tsp lemon juice, mustard, 1 tsp honey and salt and pepper, to taste, in a small bowl. Cover and refrigerate dressing until needed. In a second small bowl, combine balsamic glaze, 1 tbsp honey, soy sauce and 1 tsp lemon juice. Cover and leave balsamic mixture at room temperature.

2. Preheat your barbecue or indoor grill to medium-high. Brush each chicken breast with 1 tsp olive oil; season with salt and pepper. Lightly oil the grill. Set chicken on the grill and cook about 4 to 5 minutes per side, or until cooked through.

3. While chicken cooks, set some lettuce leaves (or baby salad greens or chopped romaine) on one side of each of 4 dinner plates. Artfully arrange some oranges, grapes, blueberries, cucumber, tomatoes, goat cheese and pecans on and around the lettuce on each plate. Drizzle each salad with some of the salad dressing.

4. When chicken is cooked, set a breast on each plate, drizzle each one with balsamic mixture and serve, garnished with basil sprigs, if using.

Note: Balsamic glaze, also called balsamic crema, is a thick, intense-tasting, reduced balsamic vinegar mixture. It’s sold in bottles in the aisle other vinegars are sold.

CHICKEN IN ZESTY TOMATO SAUCE WITH CHEESE

Mild tasting, boneless chicken breasts baked and richly flavoured with an easy to make sauce and tangy cheese. Serve chicken with pasta or rice and steamed broccolini or broccoli florets.

Ingredients

2 tbsp olive oil

4 boneless, skinless chicken breasts (see Note)

Salt and freshly ground black pepper, to taste

1/4 cup all-purpose flour

1 (398ml) can tomato sauce

1/4 cup orange juice

1/4 tsp garlic powder

1/2 tsp onion powder

1 tsp dried basil

1 tsp dried oregano

Pinch granulated sugar

Pinch or 2 crush red pepper flakes (optional)

3/4 to 1 cup grated mild Gouda or mozzarella

cheese (about 100 grams)

2 to 3 tbsp freshly grated Parmesan cheese

Coarsely chopped fresh parsley, to taste

Method

1. Pour oil into a large skillet set over medium-high heat. Season chicken with salt and pepper, and then coat in flour, shaking off excess. Set chicken in the skillet and cook 3 to 4 minutes per side, until golden, but not cooked through. Set chicken, in a single layer, in a 13 x 9 inch casserole or 12 inch round baking pan.

2. Preheat oven to 375 F. Combine tomato sauce, juice, garlic powder, onion powder, basil, oregano, sugar and chili flakes, if using, in a bowl. Season mixture with salt and pepper, and pour over chicken.

3. Cover chicken and bake 30 minutes. Now uncover chicken and top each breast with some of the Gouda (or mozzarella) and Parmesan cheeses. Bake, uncovered, 5 minutes more, or until cheese is melted. Sprinkle with parsley and serve.

Notes: If using thawed, frozen chicken breasts for this recipe, pat them dry with paper towel before using.

BACON WRAPPED CHICKEN WITH ZESTY ORANGE SAUCE & CRANBERRIES

Eight seasonal looking and tasting servings of chicken you can arrange on a platter and serve at a holiday dinner party. Serve the chicken with rice and a big bowl of salad, or a steamed green vegetable, such as broccoli or asparagus

Ingredients Method

8 boneless, skinless chicken breasts

16 strips of bacon (see Note)

3/4 cup fresh or frozen cranberries

4 tbsp maple syrup (divided; see Options)

Freshly ground black pepper, to taste

1 tsp finely grated orange zest

1/2 cup orange juice

1/2 cup chicken broth or stock

1 tbsp rice or cider vinegar

1 tsp finely grated fresh ginger, or 1/4 tsp dried, ground ginger

1 tbsp soy sauce

1/2 to 1 tsp sriracha or other hot chili sauce

1 tbsp cornstarch

Parsley sprigs and orange slices, for garnish

1. Preheat oven to 425 F. Line a large sided baking sheet with parchment paper. Set two slices of bacon on a work surface. Set a chicken breast, crossways, smoothside-down, on the bacon. Wrap bacon around the chicken. Place chicken, smoothside-up, on the baking sheet. Wrap the remaining chicken breasts with bacon in this fashion and set them on the baking sheet too.

2. Scatter cranberries around the chicken. Drizzle chicken with 3 tbsp of the maple syrup, and season with pepper (the bacon will add a salty taste.) Bake chicken 35 minutes, or until cooked through and the bacon has crisped up.

3. While chicken cooks, place zest, juice, stock (or broth), ginger, vinegar, soy sauce, sriracha, cornstarch and remaining 1 tbsp maple syrup in a small pot. Whisk to combine, and set sauce over medium, medium-high heat and bring to a simmer. Simmer sauce two minutes, until lightly thickened. Remove sauce from heat and cover (see Options).

4. When chicken is cooked, return sauce to a simmer. Arrange chicken and cranberries on a sided platter. Top chicken with the sauce. Garnish with parsley sprigs and orange slices, and serve.

Note: Use thinner styles of bacon for this, not thick-cut ones.

Options: If desired, use honey instead of maple syrup. If you do, warm it a bit so it’s fluid enough to drizzle on the chicken. The sauce can be made many hours before needed. After you make it, cool to room temperature and refrigerate until ready to reheat and serve with the chicken.

GRILLED CHICKEN

BREAST WITH SUMMER PEACH CHUTNEY

Curry-spiced chicken served with sweet and tangy chutney made with fresh, in-season peaches. You could serve the chicken with grilled vegetables and a salad from our Deli Department.

Ingredients Method

For the chutney

4 ripe, medium peaches

2 tsp vegetable oil

1 cup finely chopped onion

2 tsp finely grated fresh ginger

1 tbsp finely chopped, seeded, jalapeño pepper

1/4 tsp ground coriander

1/4 tsp ground cumin

Pinch of ground cinnamon and cayenne pepper

1/3 cup brown sugar

3 tbsp rice or cider vinegar

3 tbsp orange or apple juice

1/2 tsp salt

For the chicken

4 boneless, skinless, chicken breasts

2 tbsp vegetable oil, plus some for the grill

1 1/2 tsp mild, medium or hot curry powder

Salt to taste

lime wedges and cilantro sprigs, for garnish

Note

1. Bring a large pot of water to a boil. Cut a shallow X into the blossom end of each peach. Plunge peaches into boiling water 2 minutes, or until skins just start to loosen. Set peaches on a plate and cool 5 minutes, and then peel off the skins. Cut peaches into 1/2-inch cubes/chunks. You should have about 2 1/2 cups.

2. Place oil in a medium pot and set over medium heat. Add onion and cook and stir until it’s golden, about 7 minutes. Mix in the ginger, jalapeño, coriander, cumin, cinnamon and cayenne and cook 1 minute more.

3. Add peaches, sugar, vinegar, juice and salt to the pot and bring mixture to a simmer. Simmer peaches until they are tender, but are still roughly holding their shape, about 5 minutes. Cool chutney to room temperature, and then transfer to a tight-sealing jar, cover and refrigerate until needed (see Note).

4. Preheat your barbecue or indoor grill to medium-high (see Note). Combine the oil and curry powder for the chicken in a bowl large enough to hold it. Add the chicken and toss to coat. Season the chicken with salt.

5. Lightly oil the bars of your grill. Grill chicken about 5 minutes per side, or until cooked through. Serve chicken with the chutney, garnished with lime wedges and cilantro.

CREAMY DIJON CHICKEN WITH SWISS CHEESE

Ingredients

1/4 cup all-purpose flour

1/4 tsp onion powder

1/8 tsp garlic powder

Prep Time 15 min Cook Time 40 min

Saucy, rich and divine European style chicken topped with tangy cheese. Serve with such things as braised red cabbage, green beans and mashed potatoes or egg noodles.

Method

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tbsp olive or vegetable oil

1/2 cup chicken stock (or broth)

1/2 cup whipping cream

3 tbsp Dijon mustard

1/2 tsp dried thyme

1 cup grated Swiss cheese (about 75gr)

2 tbsp chopped fresh parsley or thinly sliced green onion

Serves 4

1. Preheat oven to 350 F. Combine flour, onion powder and garlic powder in a wide shallow dish. Season chicken with salt and pepper, and coat each breast in the flour mixture.

2. Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 3 minutes per side. Set chicken in a single layer in a 13 x 9 inch casserole.

3. Drain excess oil in skillet. Set skillet back over medium-high heat, add chicken stock (or broth), cream, mustard and thyme and whisk to combine. Bring to a simmer, and pour over the chicken.

4. Cover chicken with foil and bake 25 minutes. Uncover chicken and top each breast with some of the grated cheese. Bake chicken, uncovered, a few minutes longer, until cheese is melted. Serve chicken from the pan, or arrange on a sided serving platter. Sprinkle with parsley (or sliced green onion) and serve.

CURRIED CHICKEN WITH APPLES, ALMONDS & BASMATI RICE

A fairly simple, flavourful dish that sees seared chicken breasts baked in an easy to make coconut curry sauce strewn with bits of apple. When cooked the chicken is topped with toasted almonds and served with basmati rice. Any leftover chicken and rice can be frozen for another meal.

Ingredients Method

6 boneless, skinless, chicken breasts

2 tbsp vegetable oil

Salt and freshly ground black pepper, to taste

1 large unpeeled apple, cored and cut into small cubes

2 tsp mild or medium curry powder

1 (400 ml) can coconut milk

1 tbsp lime juice

1 tbsp honey or brown sugar

1/2 cup chicken broth or stock

1 tbsp cornstarch

1/3 cup toasted, skin-on, sliced almonds (see Note)

Fresh cilantro sprigs and lime wedges, for garnish (optional)

1 1/4 cups basmati rice

1 2/3 cups water

1. Place oil in a large skillet set over medium-high heat. Pat chicken dry with paper towel. Season chicken with salt and pepper. Sear chicken, in batches, 2 to 2 1/2 minutes per side, and place in a 13 x 9 inch casserole dish.

2. Preheat oven to 375 F. Remove all but 1 tsp of the oil left in the skillet and set back on the heat. Place apples and curry powder in the skillet and cook and stir 30 to 60 seconds. Add coconut milk, juice and honey (or brown sugar). Combine broth (or stock) and cornstarch in a bowl and add it to the skillet too. Bring coconut milk mixture to a simmer, simmer 1 minute, and pour over the chicken. Cover chicken with foil and bake 30 minutes, until cooked.

3. While chicken bakes, place rice and water in a small to medium size pot and bring to a boil over high heat. When rapidly boiling, turn the heat to its lowest setting. Cover and steam rice until tender, about 15 minutes.

4. When chicken is cooked, sprinkle it with almonds and dish up directly from the casserole, or present it on a platter, garnished with cilantro sprigs and lime wedges. Fluff rice with a fork and serve with the chicken.

Note: To toast almonds, place in a skillet and set over medium heat. Cook almonds, swirling pan occasionally, until lightly toasted, about 4 to 5 minutes. The cutting board and bowls shown in the photo are from Quality Foods, A Step Above

HONEY MUSTARD CHICKEN WITH CHEDDAR, BACON & MUSHROOMS

Ingredients

Prep Time 10 min

Cook Time 40 min

Mild tasting chicken breasts topped and baked with sweet and spicy honey mustard, smoky bacon, tangy cheese and earthy mushrooms. Cook the bacon and slice the mushrooms before you start cooking the chicken.

4 large, boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 tbsp + 1 tsp vegetable oil

1 tbsp Dijon mustard

1 tbsp honey

3/4 cup chicken stock

10 small to medium brown or white mushrooms, thinly sliced

1/4 tsp ground sage

1/8 tsp garlic powder

3 strips of bacon, diced, cooked crisply and drained well

3/4 to 1 cup grated aged white cheddar cheese (about 100 grams)

1 large green onion, thinly sliced

Serves 4

Method

1. Preheat oven to 375 F. Season chicken with salt and pepper. Place oil in a large nonstick skillet set over medium-high heat. When oil is very hot, add chicken and sear each breast 2 minutes per side, until rich golden brown. Set chicken in a shallow baking pan. Combine mustard and honey in a small bowl, and then brush the top of each chicken breast with it. Pour chicken stock into the pan. Bake chicken 20 minutes.

2. While chicken bakes, set the skillet you seared it in back over medium-high heat. Add mushrooms, sage and garlic powder, season with salt and pepper, and cook mushrooms until tender and the moisture seeping from them has evaporated, about 5 to 6 minutes. Remove skillet from heat. Mix bacon and green onion into the mushrooms.

3. When chicken has baked 20 minutes, remove from the oven. Carefully mound and top each breast with some of the mushroom mixture. Top each breast with some of the grated cheese. (Don’t worry if some of mushroom mixture and cheese fall into the pan. You can spoon it back on the chicken once plated). Set pan back in the oven and cook chicken 10 minutes more, or until cooked through and cheese is melted. Plate the chicken, drizzle with liquid in the pan, and serve.

BAKED CHICKEN WITH TANGY CHEESE & SAUTEED APPLES

Perfect for an early autumn dinner, in this recipe chicken breasts are seasoned, seared, baked and topped with a slice of your preferred cheese and wedges of apple. If desired, serve chicken with boiled miniature potatoes and broccoli.

Ingredients

1 medium red apple, such as gala, honey crisp or Fuji

1 tbsp lemon juice

Pinches of ground cinnamon and nutmeg

1 1/2 tbsp butter

1/4 cup all purpose flour

1/2 tsp ground sage

1/4 tsp onion powder

1/4 tsp paprika

2 tbsp vegetable oil

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

3/4 cup unsweetened apple juice

4 slices havarti, Swiss or provolone cheese slices (see Note)

Note: Saputo brand cheese slices were used when testing this recipe. Packages of them are sold in our Deli Department

Method

1. Core apple and cut into quarters. Now cut each quarter piece of apple into 4 wedges. Put apple wedges, lemon juice, cinnamon and nutmeg in a bowl and toss to coat.

2. Place butter in a large skillet set over medium, medium-high heat. When butter is melted and hot, set apples in the skillet, one of the cut sides down, and cook 2 minutes. Turn apples over and cook 1 minute on the other side. Remove skillet from the heat and set apples aside until needed below.

3. Preheat oven to 375 F. Line a 13 x 9 inch baking pan with parchment paper, unless non-stick. Combine flour, sage, onion powder and paprika in a wide shallow dish. Season chicken with salt and pepper and lightly coat each breast in flour mixture. Place oil in a second large skillet set over medium-high heat. When oil is hot, add chicken and sear 3 minutes per side. Set chicken in the baking pan and pour in the apple juice.

4. Bake chicken 27 minutes. Now top each breast with a slice of the cheese, folding it in half, if needed, and 4 apple wedges. Bake chicken 3 more minutes, or until cooked and cheese is melted. Plate chicken and serve, topped with some of the pan juices.

GRILLED CHICKEN WITH NECTARINE

BLUEBERRY SALSA & GOAT CHEESE

Ingredients

1 large, ripe nectarine, halved, pitted and cut into small (about 1/4 inch) cubes

3/4 cup fresh blueberries

1/3 cup English cucumber, cut into small (about 1/4 inch) cubes

1 tbsp finely chopped jalapeño pepper, or to taste

2 to 3 tbsp chopped fresh cilantro or mint

3 tbsp orange juice

1 tbsp lime juice

1 1/2 tsp ground cumin (divided)

1 tsp honey

Salt to taste

1 tbsp + 1 tsp olive oil, plus some for the grill

1 1/2 tsp chili powder

4 boneless, skinless chicken breasts

50 to 75 grams soft goat cheese, pulled into small nuggets

Freshly ground black pepper, to taste

Lime slices and cilantro or mint sprigs, for garnish (optional)

Method

1. To make salsa, place nectarines, blueberries, jalapeño, cilantro (or mint), juices, 1/2 tsp cumin, honey and salt in a medium bowl and gently toss to combine. Cover and refrigerate salsa until needed.

2. Preheat barbecue or indoor grill to medium-high. Combine 1 tbsp + 1 tsp olive oil, 1 tsp cumin and chili powder in a shallow bowl large enough to hold the chicken. Set in the chicken and turn to coat. Now season each breast with salt and pepper.

3. Lightly oil the bars of the grill. Grill chicken 4 to 5 minutes per side, or until cooked through. Plate chicken and generously top with salsa and nuggets of goat cheese. Garnish with lime slices and cilantro (or mint sprigs), if using, and serve.

Here’s a summery, colourful, fresh way to brighten up the flavour of lean grilled chicken breast. You can make the salsa an hour or two before serving.

SPINACH,

CHEDDAR, BACON STUFFED CHICKEN WITH ROASTED CAULIFLOWER

Boneless chicken breast stuffed and topped with a rich spinach mixture, surrounded with cauliflower, and roasted.

Ingredients

3 strips of bacon, cut into small cubes

1/3 cup finely chopped onion

1 large garlic clove, minced

1 (5 oz/14 gr) tub fresh baby spinach

3/4 to 1 cup grated aged white cheddar cheese

1/4 tsp ground sage

Splashes Worcestershire sauce and Tabasco, or another hot sauce

4 large boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

20 small (about 1 1/2-inch wide) cauliflower florets

2 tbsp olive oil

1/4 tsp smoked or regular paprika

Method

1. Fry bacon until a little bit crispy in a skillet set over medium, medium-high heat. Drain all but 1 tsp of fat from bacon. Add onion and garlic to the bacon and cook 2 to 3 minutes. Spoon bacon mixture into a bowl and let cool.

2. Fill a wide pot with 1/2 inch of water and bring to a boil over medium-high heat. Add spinach and cook and stir until it wilts, about 90 seconds. Drain boiling water from spinach, cool with cold water, and then drain spinach in a sieve. Firmly press on and squeeze out as much moisture as you can from the spinach. Set spinach on a cutting board, coarsely chop and put in the bowl with the bacon mixture. Mix in cheese, sage, Worcestershire and Tabasco.

3. Preheat oven to 375 F. Line a large baking sheet with parchment paper, set chicken on it, smooth side up, and season with salt and pepper. With a sharp knife, cut a deep, lengthwise slit down the top centre of each chicken breast. Open breasts up where you made the slit, creating a pocket. Now divide and tightly pack spinach mixture into and above the pocket you made in each breast.

4. Place cauliflower, oil, salt, pepper and paprika in a bowl and toss to coat. Set cauliflower around the chicken. Roast chicken and cauliflower 30 minutes, or until chicken is cooked and cauliflower is tender.

GRILLED CHICKEN

BREAST WITH SUMMER PEACH CHUTNEY

Curry-spiced chicken served with sweet and tangy chutney made with fresh, in-season peaches. You could serve the chicken with grilled vegetables and a salad from our Deli Department.

Ingredients Method

For the chutney

4 ripe, medium peaches

2 tsp vegetable oil

1 cup finely chopped onion

2 tsp finely grated fresh ginger

1 tbsp finely chopped, seeded, jalapeño pepper

1/4 tsp ground coriander

1/4 tsp ground cumin

Pinch of ground cinnamon and cayenne pepper

1/3 cup brown sugar

3 tbsp rice or cider vinegar

3 tbsp orange or apple juice

1/2 tsp salt

For the chicken

4 boneless, skinless, chicken breasts

2 tbsp vegetable oil, plus some for the grill

1 1/2 tsp mild, medium or hot curry powder

Salt to taste

lime wedges and cilantro sprigs, for garnish

Note

1. Bring a large pot of water to a boil. Cut a shallow X into the blossom end of each peach. Plunge peaches into boiling water 2 minutes, or until skins just start loosen. Set peaches on a plate and cool 5 minutes, and then peel off the skins. Cut peaches into 1/2-inch cubes/chunks. You should have about 2 1/2 cups.

2. Place oil in a medium pot and set over medium heat. Add onion and cook and stir until it’s golden, about 7 minutes. Mix in the ginger, jalapeño, coriander, cumin, cinnamon and cayenne and cook 1 minute more.

3. Add peaches, sugar, vinegar, juice and salt to the pot and bring mixture to a simmer. Simmer peaches until they are tender, but are still roughly holding their shape, about 5 minutes. Cool chutney to room temperature, and then transfer to a tight-sealing jar, cover and refrigerated until needed (see Note).

4. Preheat your barbecue or indoor grill to medium-high (see Note). Combine the oil and curry powder for the chicken in a bowl large enough to hold it. Add the chicken and toss to coat. Season the chicken with salt.

5. Lightly oil the bars of your grill. Grill chicken about 5 minutes per side, or until cooked through. Serve chicken with the chutney, garnished with lime wedges and cilantro.

BAKED BACON CHEDDAR

CHICKEN BURGERS

Hearty, tasty burgers filled with nicely seasoned, boneless chicken breasts, tangy cheddar, smoky bacon and other good things.

Ingredients

2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp ground sage

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tbsp vegetable oil

4 tbsp barbecue sauce, or to taste

150 grams cheddar cheese, thinly sliced, or to taste

4 to 6 strips bacon, halved widthwise, cooked crisply, and drained well

4 leaf lettuce leaves

4 to 8 ripe tomato slices

Mayonnaise and sliced pickles, to taste

4 Calabrese or hamburger buns, split and warmed

Method

1. Make barbecue spice by combining chili powder, cumin, paprika and sage in a small bowl. Line a baking sheet with parchment paper. Preheat oven to 375 F.

2. Thickly sprinkle and rub each chicken breast with the barbecue spice. Season chicken with salt and pepper. Pour oil into a large skillet set over medium-high heat. When oil is very hot, set chicken in the skillet and cook 2 to 3 minutes per side, until richly coloured, but not cooked through. Now set chicken on the baking sheet. Bake chicken 12 to 15 minutes, or until just cooked through.

3. Remove chicken from the oven and top each breast with 1 tbsp of barbecue sauce. Now top each chicken breast with some of cheese and bacon. Set chicken back in the oven and bake 5 minutes more, or until cheese is melted.

4. Spread buns with mayonnaise. Set a lettuce leaf, a tomato slice or two and some pickles on each bottom bun. Set a chicken breast on each bottom bun, set on the top buns and serve.

CHICKEN SCHNITZEL SANDWICHES WITH HAVARTI & RED CABBAGE SLAW

Pounded chicken breasts crispy coated, cooked until golden, topped with cheese and stuffed in buns with a tangy slaw.

Ingredients Method

2 tbsp cider vinegar

1 tbsp vegetable oil

1 tbsp honey

2 cups thinly shredded red cabbage

1/3 cup grated carrot

1 large green onion, thinly sliced

Salt and freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

2 large eggs

1/4 cup milk

1/2 cup all-purpose flour

1 1/2 cups panko

1/2 tsp ground sage

1/4 tsp garlic powder

Vegetable oil

150 grams havarti cheese, thinly sliced

4 hoagie buns, split and warmed (see Note)

4 lettuce leaves

Mayonnaise, Dijon mustard and sliced pickles, to taste

1. Make slaw by combining first 7 ingredients in a bowl. Cover and refrigerate until needed.

2. Set a chicken breast on a work surface. Cover with a double layer of plastic wrap. Using a kitchen hammer, pound chicken until about 1/4-inch thick, and set on a plate. Pound the other chicken breasts this way. Season chicken with salt and pepper.

3. Place eggs and milk in a bowl large enough to dunk the chicken in and beat to combine. Place flour and panko in separate wide plates. Mix sage and garlic powder into the panko. Coat one chicken breast in flour. Dip it in the egg mixture, evenly coating it. Now coat chicken in panko, gently pressing it on. Set coated chicken on a wide plate. Coat remaining chicken breasts in this fashion.

4. Line a large baking sheet with parchment paper. Preheat oven to 375 F. Pour 1/8-inch of oil into a large skillet set over medium-high heat. When oil is hot, add 2 of the chicken schnitzels to the skillet and brown 2 minutes per side, until light golden but not cooked through. Set chicken on the baking sheet. Brown the other 2 schnitzels as you did the first 2.

5. Bake chicken 12 minutes. Top each piece of chicken with some cheese and bake 3 to 4 minutes more, until melted. Spread cut sides of each bun with mayonnaise and mustard. Set a lettuce leaf and a chicken schnitzel on each bottom bun. Top with slaw, pickles and top buns and enjoy.

Note: Hoagie buns are sold in our Bakery Department. Other large buns will also work in this recipe.

CORDON BLEU-STYLE GRILLED CHICKEN SANDWICHES

These hearty sandwiches are filled with seasoned chicken breast that are grilled and then topped, cordon bleu-style, with ham and tangy Swiss cheese.

Ingredients Method

2 tbsp olive oil, plus some for the grill, if needed

Pinch or 2 dried thyme, ground sage and paprika

Salt and freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

4 thin slices rosemary ham (see Note)

4 slices Swiss cheese (see Note)

4 Portuguese, hoagie, kaiser or hamburger buns, split and warmed

4 leaf lettuce leaves, or baby salad greens, to taste

Mayonnaise and Dijon mustard, to taste

Sliced red onions and dill pickles, to taste

Note: Rosemary ham and packages of sliced Swiss cheese are sold in our Deli Department. Sliced Swiss cheese is also sold in our dairy case.

1. Preheat barbecue or indoor grill to medium-high (see Options). Combine oil, thyme, sage, paprika, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.

2. Lightly oil the bars of your grill, if prone to sticking. Grill chicken about 5 minutes per side, or until cooked through. Top each breast with a slice of cheese and ham, folding the latter in half, if needed. Turn heat off and let chicken sit on the grill until buns are ready. The cheese will melt and the ham will warm during this period.

3. Spread cut sides of each bun with mayonnaise and mustard. Set a lettuce leaf or some salad greens and a grilled chicken breast on each bottom bun. Top chicken with onions, pickles and top buns and enjoy.

Options: If you don’t have a barbecue or grill pan, after coating the chicken with the oil mixture, you could roast it in a 375 F oven on a parchment paper-lined baking sheet. It should take about 25 to 30 minutes to cook. When cooked, top it with the cheese and ham, and cook 2 minutes more, until cheese is melted.

HONEY MUSTARD CHICKEN ROLLUPS

Colourful, tasty, nicely textured, bite-sized sandwiches one could pack for a school or work lunch. These could also be served as tea sandwiches

Ingredients Method

For the chicken

3 small (about 170 gram each) boneless, skinless chicken breasts

2 Tbsp honey

1 Tbsp Dijon mustard

salt and freshly ground black pepper, to taste

4 (9 - or 10-inch) tortillas (see Note)

3/4 cup spreadable cream cheese

32 to 36 small red seedless grapes

1/4 English cucumber, cut into thin strips

3/4 cup grated carrot

1/4 cup sliced almonds

Options: These rollups are mild tasting and designed to appeal to a range of palates. If you want to spice things up, add 1/2 tsp or so of curry powder to the cream cheese before spreading it.

1. Preheat oven to 375 F. Line a baking pan with parchment paper. Combine honey and mustard in a bowl. Add the chicken and toss to coat. Set chicken on the baking pan. Drizzle with any honey mixture left in the bowl.

2. Bake chicken 25 minutes, or until cooked through. Cool chicken to room temperature. Now cut chicken, lengthwise, into 1/4 – to 1/2-inch thick strips.

3. Spread each tortilla with 3 Tbsp of cream cheese, ensuring it reaches the edges. Make rows of the chicken, grapes and cucumber down the centre of each tortilla. Divide and top those items with grated carrot and almonds.

4. Roll each tortilla into a tight cylinder. If time allows, wrap, refrigerate and chill each roll at least 30 minutes, or even overnight. (This chilling will firm up the rolls and make them easier to cut into clean slices.)

5. To finish, trim a bit off the ends of each rolled up tortilla (save the trimmings to snack on). Now slice each roll into 6 rounds. If packing for lunch, be sure to store the rollups in a well-chilled container.

Note: Packages of soft tortilla wrappers are available in our bread aisle. You can use plain or a flavoured one in this recipe.

GRILLED CHICKEN SALAD WITH STRAWBERRIES, AVOCADO & BRIE

Here’s a colourful, filling and flavourful main-course salad you can serve for lunch or dinner on a spring day.

Ingredients Method

4 tbsp olive oil, plus some for the grill (divided)

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

2 tbsp balsamic vinegar

1 tsp Dijon mustard

2 tsp honey, or to taste

8 cups chopped romaine (about 1 medium head; see Options)

12 to 16 strawberries, sliced

1 ripe avocado, peeled, pitted and cut into 1/2 inch cubes

150 to 200 grams Brie cheese, cut in 1/2 inch cubes (see Options)

1/2 cup walnut or pecan pieces, or to taste

1. Preheat barbecue or indoor grill to medium-high (see Options). Place 1 tbsp of the oil in a shallow bowl. Set in the chicken breasts and turn to coat. Season each breast with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and cool to room temperature. Now slice each breast, widthwise, into 6 or 7 pieces.

2. Place remaining 3 tbsp oil, vinegar, mustard and honey in a salad bowl. Season with salt and pepper and whisk to combine. Add the lettuce and toss to coat.

Divide and mound lettuce on each of 4 plates. Top lettuce on each plate with a sliced chicken breast. Divide and top each salad with some of the strawberries, avocado, cheese and nuts, and serve.

Options: 8 cups of baby mixed salad greens or baby spinach could replace the romaine. Crumbled goat cheese, to taste, could replace the Brie cheese. If you don’t have a barbecue or grill, you could roast the chicken breasts on a non-stick baking sheet in a 375 F for 25 minutes, or until cooked.

CURRY ROASTED CHICKEN THIGHS WITH MANGO CHUTNEY

for marinating

Easy to make Indian-style boneless chicken served with sweet mango chutney and tangy yogurt. If desired, also serve the chicken with steamed basmati rice, sliced cucumbers, halved cherry tomatoes, sprigs of cilantro, and naan bread or papadams.

Ingredients

1/2 cup plain yogurt, plus some to taste

3 tbsp Indian-style curry paste (see Note)

1 tbsp lime juice

1 tsp honey

8 large boneless, skinless, chicken thighs (see Note)

Paprika, to taste

Salt, to taste

Mango chutney, to taste (see Note)

Lime slices, for garnish

Method

1. Combine the 1/2 cup yogurt, curry paste, lime juice and honey in a medium bowl. Add the chicken and toss to coat. Cover, refrigerate and let chicken marinate 2 hours.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper and set the chicken flat on it and in a single layer. Sprinkle each piece of chicken lightly with paprika and salt. Roast chicken 20 to 25 minutes, or until cooked through. Serve the chicken with chutney and yogurt, for dolloping beside it once plated. Garnish chicken with lime slices.

Note: Indian-style curry pastes, such as Patak’s brand, are sold in jars in our Asian foods aisle. Mild or medium curry paste, or Madras curry paste, will all work in this recipe. Mango chutney is also sold in our Asian foods aisle.

CHICKEN DRUMSTICKS CRANBERRY GINGER GLAZE

Ingredients

12 chicken drumsticks

Salt and freshly ground black pepper, to taste

3/4 cup canned jellied cranberry sauce (see Note)

1 tbsp orange juice

1 tbsp rice vinegar or cider vinegar

1 tbsp honey

1 tbsp soy sauce

2 tsp finely chopped fresh ginger

1/2 tsp sriracha or other smooth hot chili sauce, or to taste (optional)

1 tbsp water mixed with 1 tsp cornstarch

1/4 cup thinly sliced green onion (optional)

Method

1. Preheat oven to 375 F. Line a sided baking sheet with parchment paper. Set on the drumsticks and season with salt and pepper. Roast drumsticks 30 minutes.

2. While drumsticks roast, make glaze by placing the jellied cranberry sauce, juice, vinegar, honey, soy sauce, ginger and sriracha, if using, in a small pot. Set pot over medium, medium-high heat and bring to a simmer. Stir and heat mixture until the jelly is melted and blended with the other ingredients. Mix in the water/cornstarch mixture, return to a simmer, and simmer 30 seconds. Remove glaze from the heat and cover.

3. When drumsticks have roasted 30 minutes, evenly brush them with half the glaze. Roast drumsticks 5 minutes more, and then brush with the rest of the glaze. Roast 5 to 10 minutes more, or until chicken is cooked through. Arrange chicken on a platter, drizzle with any glaze that dripped onto the baking sheet, sprinkle with green onions, and serve.

Note: Canned jellied cranberry sauce is sold in the aisle canned fruits are sold. The leftover jellied cranberry sauce you have from the can after using some for this recipe will keep in a jar in the refrigerator at least a week. It can also be frozen. Use it in another glaze, or serve with roast turkey, chicken or pork.

Chicken drumsticks roasted and brushed with a cranberry glaze flavoured Asian-style, with such things as ginger, soy sauce and honey.

CHICKEN DRUMSTICKS WITH PLUM GLAZE AND ALMONDS

This is an easy to prepare Asian-style chicken dish with crunchy almonds and palate pleasing with sweet, sour and mustardy flavours. Serve the chicken with steamed rice and a mix of steamed or stir-fried vegetables.

Ingredients

12 chicken drumsticks

• salt and freshly ground black pepper, to taste

3/4 cup plum sauce (see Note)

1 Tbsp soy sauce

1 Tbsp Dijon mustard

1 tsp finely grated fresh ginger, or 1/4 tsp dried, ground ginger

1/4 cup sliced almonds, coarsely crumbled (see Note)

Note: Note: Jars of Asian-style plum sauce, such as VH brand, are sold in our Asian foods aisle. You can crumble the almonds by placing them in a small bowl and breaking them into smaller pieces with your fingertips.

Method

1. Preheat oven to 375 F. Line a sided baking sheet with parchment paper. Set chicken drumsticks on the baking sheet and season with salt and pepper. Roast drumsticks 30 minutes.

2. While drumsticks roast, make glaze by combining the plum sauce, soy sauce, mustard and ginger in a bowl.

3. When drumsticks have roasted 30 minutes, evenly brush them with half the glaze. Roast drumsticks 5 minutes more, and then brush with the rest of the glaze. Now sprinkle drumsticks with the almonds, and then roast 5 to 10 minutes more, or until chicken is cooked through. Arrange chicken on a platter and serve.

BBQ SPANISH STYLE CHICKEN DRUMSTICKS WITH BASIL

AIOLI

Lemon, olive oil and spice flavoured drumsticks barbecued and served with garlicky, basil-flavoured aioli for dipping.

Ingredients

3/4 cup mayonnaise

4 tbsp extra virgin olive oil (divided)

3 tbsp chopped fresh basil

1 large garlic clove, minced

3 tbsp + 2 tsp lemon juice (divided; see Note)

1/2 tsp ground cayenne pepper (divided)

Salt to taste

1 tbsp finely chopped fresh parsley

2 tsp finely grated lemon zest

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp freshly ground black pepper

12 chicken drumsticks

Lemon slices and basil sprigs, for garnish

Method

1. To make aioli, combine mayonnaise, 1 tbsp olive oil, basil, 2 tsp lemon juice, 1/4 tsp cayenne pepper and salt, to taste, in a small bowl. Cover and refrigerate aioli until needed for the chicken.

2. Combine 3 tbsp olive oil, lemon zest, 3 tbsp lemon juice, paprika, cumin, black pepper and 1/4 tsp cayenne pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat. You can cook the chicken now, or cover, refrigerate and let it marinate two to eight hours, depending on how much time you have.

3. To cook chicken, preheat your barbecue to medium-high, about 400 F in the chamber. Season chicken with salt, and then set on the barbecue. Grill chicken 3 to 4 minutes per side, or until the exterior is nicely seared. Move chicken to one side of the barbecue. Brush chicken with any oil mixture left in the dish (it will cook through as the chicken does). Turn the heat off on that side of the barbecue; leave the other side at medium-high. Close the barbecue lid and cook chicken, turning it from time to time, for about 30 minutes, or until cooked through and the temperature of the chicken pieces reach 165 F (74 C) when checked with an instant-read meat thermometer.

Note: One very large lemon should yield the zest and juice needed here.

4. Arrange chicken on a platter, garnish with lemon slices and basil sprigs, and serve with the aioli, for spooning alongside the chicken once plated.

CHICKEN DRUMSTICKS WITH COLA BBQ SAUCE

Smoky tasting barbecued chicken slathered with easy to make, cola-spiked barbecue sauce.

Cola works well in barbecue sauce, because its mix of sweet and subtly bitter and sour flavours adds an intriguing taste.

Ingredients

1 cup cola (see Note)

1 cup ketchup

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp cider vinegar

1 tbsp soy sauce

1/2 tsp onion powder

1/2 tsp garlic powder

Splash or two Tabasco or other hot pepper sauce

12 chicken drumsticks

2 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Note: One (222 mL) can of cola will yield the one-cup needed here. Coca-Cola brand was used when testing this recipe. Any leftover barbecue sauce you have could be cooled, put in a tight-sealing jar, and refrigerated a week or more, at the ready the next time you need barbecue sauce.

Method

1. To make barbecue sauce, combine cola, ketchup, sugar, Worcestershire, vinegar, soy sauce, onion powder, garlic powder and Tabasco in a small pot. Set pot over mediumhigh heat and bring sauce to a gentle simmer. Now lower heat to maintain that gentle simmer. Simmer sauce until it begins to thicken and is reduced to about 1 1/2 cups, about 20 minutes. Remove sauce from the heat.

2. Preheat your barbecue to medium-high, about 375 F in the chamber. Combine oil, chili powder, paprika, oregano, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.

3. Set chicken on your barbecue grill and cook 3 to 4 minutes on either side, until lightly charred. Move chicken to one side of the barbecue. Turn heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.

4. When chicken is almost cooked, set the cola barbecue sauce over low heat and make warm again. When chicken is cooked, generously brush with the cola bbq sauce and cook 1 to 2 minutes more. Arrange the drumsticks on a platter, brush with more barbecue sauce, and serve (see Note).

CHICKEN DRUMSTICKS WITH BACON RANCH DIP

Nicely seasoned chicken drumsticks, roasted and served with a tangy, bacon-rich ranch dip that you can dollop alongside the chicken once plated. For an easy meal, serve the chicken with some raw vegetables, such as cucumber slices, cherry tomatoes, baby carrots and celery sticks, and some salads from our Deli Department, such as a potato salad and a pasta salad

Ingredients

1/3 cup each mayonnaise & sour cream

1 tbsp lemon juice

1/2 tsp Tabasco or other hot pepper sauce

1/2 tsp granulated sugar

3 slices bacon, cut in half lengthwise, diced, cooked crisply, and drained well

2 tbsp very thinly sliced green onion

Salt and freshly ground black pepper, to taste

2 tbsp olive oil

1 tsp smoked paprika or regular paprika

3/4 tsp ground sage

1/2 tsp each garlic & onion powder

12 chicken drumsticks

Method

1. Make dip by mixing mayonnaise, sour cream, lemon juice, Tabasco and sugar in a bowl until smooth. Now mix in the bacon and green onions; season with salt and pepper. Cover this bacon ranch dip and refrigerate until needed. It can be made many hours advance.

2. Preheat oven to 375 F. Line a sided baking sheet with parchment paper. Combine oil, paprika, sage, garlic powder and onion powder in a bowl large enough to hold the chicken. Add chicken and toss to coat. Set chicken drumsticks on the baking sheet; season with salt and pepper. Roast drumsticks 40 to 45 minutes, or until cooked. Serve the drumsticks with the bacon ranch dip.

CHICKEN DRUMSTICKS WITH APRICOT GINGER GLAZE

Chicken drumsticks roasted and brushed with a sweet and tangy glaze flavoured with apricot, ginger, soy sauce, garlic and other taste enhancing things.

Ingredients

12 chicken drumsticks

Salt and freshly ground black pepper, to taste

1/2 cup apricot jam (see Note)

1/4 cup ketchup

2 tsp finely grated fresh ginger

1 tbsp rice vinegar or cider vinegar

1 tbsp soy sauce

1/4 tsp garlic powder

1 tsp Sriracha or other smooth Asian-style chili sauce, or to taste (optional)

Note: Apricot jam is sold alongside the other jars of jam we sell. Smucker’s brand was used when testing this recipe.

Method

1. Preheat oven to 375 F. Line a sided baking sheet with parchment paper. Set chicken drumsticks on the baking sheet; season with salt and pepper. Roast drumsticks 30 minutes.

2. While drumsticks roast, make glaze by placing jam, ketchup, ginger, vinegar, soy sauce, garlic powder and chili sauce, if using, in a small pot. Set over medium heat, bring to a simmer, and stir to combine the ingredients. Remove glaze from the heat.

3. When drumsticks have roasted 30 minutes, brush with half the glaze. Roast drumsticks 5 minutes more, and then brush drumsticks with the rest of the glaze. Roast 5 to 10 minutes more, or until chicken is cooked through. Arrange chicken on a serving platter, brush with any glaze that slipped onto the baking sheet, and then serve.

ITALIAN HERB PARMESAN CRUSTED DRUMSTICKS

Chicken drumsticks coated, Italian-style, with herbs, garlic and freshly grated Parmesan cheese. For a tasty, casual supper, serve the chicken with a Caesar salad or green salad.

Ingredients

1 1/4 cups panko (see Note)

1/2 cup freshly grated Parmesan cheese (not the dried powdered type)

2 tsp Italian seasoning (see Note)

1/2 tsp garlic powder

1/2 tsp smoked paprika or regular paprika

1/3 cup mayonnaise

12 chicken drumsticks (see Options)

Salt and freshly ground black pepper, or to taste

1 1/2 cups marinara sauce, heated (optional; see Note)

Method

1. Combine panko, cheese, Italian seasoning, garlic powder and paprika in a pieplate or other wide, sided dish. Place mayonnaise in a bowl large enough to hold the chicken. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. Season chicken with salt and pepper. Add chicken to the mayonnaise and toss and evenly coat each piece. Now coat each piece of chicken in the panko mixture, gently pressing it on to help it adhere. Set the coated chicken on the baking sheet. Bake chicken in the middle of the oven 40 to 45 minutes, or until cooked through. If desired, serve the drumsticks with hot marinara sauce, for spooning on it once plated.

Note: Panko is coarse breadcrumbs sold in our Asian foods aisle. Italian seasoning is an Italian-style herb blend sold in our herb and spice aisle. If you want to make your own, in a bowl, combine 1 tbsp dried oregano, 2 tsp each dried basil and thyme, 1 tsp dried sage and 1/2 tsp dried rosemary. Use what you need for the recipe; save the rest for another time. Jars of marinara sauce are sold in the aisle where other tomato-based pasta sauces are sold.

Options: If desired, you can remove the skin from the chicken before coating it.

CHINESE STYLE OVEN BBQ CHICKEN DRUMSTICKS

Chicken drumsticks marinated and cooked as they would in a restaurant or shop serving Chinese-style barbecue, with sweet, sour and spice filled flavours. You can serve the chicken with steamed broccoli and a Chinese-style side dish, perhaps the fried rice or chow mien, sold in our in-store Chinese Kitchen. + marinating time

Ingredients

1/4 cup hoisin sauce (see Note)

1/4 cup honey

1/4 cup rice vinegar

1/4 cup ketchup

3 tbsp soy sauce

1 tsp five-spice powder (see Note)

1 tsp sesame oil

1 tsp paprika

12 chicken drumsticks

Method

1. Place hoisin sauce, honey, vinegar, ketchup, soy sauce, five-spice powder, sesame oil and paprika in a bowl or dish large enough large to hold the chicken. Add the chicken and turn to coat. Cover, refrigerate and marinate chicken, turning occasionally, for 2 to 4 hours, depending on how much time you have.

2. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Remove chicken from the marinade and set on the baking sheet. Spoon the marinade in the bowl into a small skillet. Bring to a simmer, and simmer marinade until lightly thickened. Brush the chicken with the hot marinade. Bake the chicken 40 to 45 minutes, or until cooked through.

Note: Hoisin sauce and rice vinegar are sold in the Asian foods aisle. Five-spice powder is sold in our bottled herb/spice aisle, and sometimes in our Asian foods aisle. If you can’t find it, replace it in this recipe with pinches of ground cinnamon, ground clove, ground black pepper and ground ginger.

MEDITERRANEAN STYLE CHICKEN & POTATO SHEET-PAN DINNER

Here’s an easy to make, flavourful meal you can serve during the busy holiday season.

Serve the chicken and potatoes with a salad and a green vegetable, such as broccoli, which you could boil or steam and serve right on the sheet pan.

Ingredients

1/3 cup chicken stock

1/4 cup olive oil

1 large lemon, finely zested and juiced

1 tsp dried oregano

1/2 tsp garlic powder

1 tsp smoked or regular paprika

Pinches red pepper flakes (optional)

12 chicken drumsticks

16 to 20 miniature potatoes, each halved

Salt and freshly ground black pepper, to taste

Lemon slices and parsley sprigs, for garnish

Method

1. Preheat oven to 375 F. Set out a large, sided, 17 x 11 inch or similar sized baking sheet (see Note). Line the pan with parchment paper. Combine stock, oil, zest, juice, oregano, garlic powder, paprika and pepper flakes, if using, in a large bowl. Add chicken and potatoes and toss to coat.

2. Arrange chicken and potatoes on the baking sheet. Drizzle liquid left in the bowl over chicken and potatoes; season with salt and pepper. Roast chicken, basting with pan juices occasionally, for 45 to 50 minutes, or until cooked through and the potatoes are tender. Serve right from the baking sheet, garnished with lemon slices and parsley sprigs.

Note: Baking sheets are sold at Quality Foods, in our cooking equipment aisle and also at A Step Above.

GLAZED BACON WRAPPED CHICKEN DRUMSTICKS

Chicken drumsticks seasoned, wrapped in smoky bacon, roasted, and then glazed with a honey mustard mixture. If desired, serve the chicken with boiled, buttered miniature potatoes, and one of the salad kits you’ll find for sale in our Produce

Ingredients

2 tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked or regular paprika

Pinch ground cayenne pepper

Freshly ground black pepper, to taste

12 chicken drumsticks

6 long strips of bacon, each cut widthwise in half (see Note)

1/4 cup honey

1 tbsp + 1 tsp Dijon mustard

Method

1. Combine oil, chili powder, paprika, cayenne and black pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat. Preheat oven to 375 F. Line a baking sheet with parchment paper.

2. Pull and stretch each half piece of bacon until it’s about 2 inches longer than it originally was. Now stretch and wrap a piece of bacon around each chicken drumstick. Set chicken, seam side down, on the baking sheet. Roast drumsticks in the middle of the oven for 35 minutes.

3. While drumsticks roast, make glaze by combining honey and mustard in a bowl. When drumsticks have roasted 35 minutes, brush each one with some of the glaze. Roast drumsticks 5 to 10 minutes more, or until cooked through (see Options).

Note: Schneiders brand classic cut bacon was used when testing this recipe.

Options: If the bacon is not crispy enough for you when the chicken is cooked, before removing it from the oven, turn the oven to broil, and broil the top of the chicken two minutes or so, until the bacon becomes crispier.

BAKED BUFFALO STYLE CHICKEN DRUMSTICKS

This baked version of the popular pub dish sees plump chicken drumsticks replace the chicken wings most often used in it. The hot pepper sauce/butter mixture coating the chicken gives it a rich taste and pleasing spicy kick, that’s not too over powering.

Ingredients

1/2 cup Frank’s Red Hot original hot sauce (see Note)

2 tbsp butter, melted

1 tsp smoked or regular paprika

1/8 tsp cayenne pepper, or to taste

15 chicken drumsticks (see Note)

Salt to taste

Celery sticks, to taste, for garnish

Store-bought blue cheese dressing or homemade blue cheese dip, to taste (see Note)

Method

1. Preheat oven to 375 F. Line a large sided baking sheet with parchment paper. Combine hot sauce, melted butter, paprika and cayenne in a bowl large enough to hold the drumsticks. Add the drumsticks and toss to coat.

2. Arrange the drumsticks on the baking sheet. Brush with any hot sauce mixture left in the bowl, and then season with salt. Bake drumsticks 30 minutes. Baste drumsticks with the pan juices, and then bake 15 minutes more, or until cooked through.

3. Arrange drumsticks on a serving platter, brush or drizzle with pan juices, garnish with celery sticks, and serve with a bowl of blue cheese dressing or homemade dip, for dunking the chicken and celery into.

Note: Frank’s Red Hot original hot sauce is sold in our bottled condiment aisle. Blue cheese dressing is sold in our Produce Department and in the bottled salad dressings aisle If you want to make you own blue cheese dip: in a bowl, combine 1/2 cup each sour cream & mayonnaise, 1/4 tsp garlic powder (or 1 minced garlic clove), 1 tsp each cider vinegar, Worcestershire sauce & hot sauce (such as Franks Red Hot) and 1 tbsp chopped fresh parsley or minced green onion. Season with salt & pepper, then mix in 1/2 cup crumbled blue cheese. Keep dip covered and refrigerated until needed.

GRILLED CHICKEN DRUMSTICKS WITH ZESTY PEACH BBQ SAUCE

BC peaches flavour the zesty sauce brushed on the chicken drumsticks cooked on a barbecue. If you don’t have a barbecue, cook the chicken in an oven (see Options).

Ingredients

2 ripe, medium peaches, peeled, quartered and sliced (see Note)

3/4 cup regular barbeque sauce

2 tbsp water

1 tbsp each yellow mustard, cider vinegar, brown sugar & soy sauce

Splash hot pepper sauce, such as Tabasco

2 tbsp olive oil, plus some for the grill

1 tsp ancho chili powder (see Note)

1/2 tsp each garlic & onion powder

Salt and freshly ground black pepper, to taste

12 chicken drumsticks

Note: To peel peaches, mark a shallow X into the blossom end of each peach. Submerge peaches in a pot of boiling water 1 to 2 minutes, or until skins loosen. Lift peaches out of the water, set on a plate, let cool, and then pull off the skins. Ancho chili powder is sold in our bottled herb and spice aisle. If you can’t find it or don’t wish to use it, replace with regular chili powder.

Method

1. To make sauce, place peaches, barbeque sauce, water, mustard, vinegar, sugar, soy sauce and hot pepper sauce in a food processor. Pulse until a smooth sauce forms, and then transfer to a small pot. Set pot over medium heat, bring sauce to a simmer, simmer 5 minutes, and then remove from the heat.

2. To cook chicken, preheat barbecue until about 375 F in the chamber. Combine 2 tbsp oil, chili, garlic and onion powders, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.

3. Brush one side of the barbecue grill lightly with oil. Set drumsticks on that side of the barbecue. Grill 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.

4. When cooked, brush drumsticks with peach barbecue sauce, let it heat through a minute or two, and serve. Serve the rest of the sauce in a bowl alongside the chicken.

Option: If you don’t have a barbecue, cook the chicken in oven. To do so, once coated with the seasonings, set the drumsticks on a parchment paper-lined baking sheet. Bake in a 375 F oven 40 minutes. Now brush drumsticks with peach barbecue sauce, bake 5 minutes more, and then serve.

GRILLED MARINATED CHICKEN DRUMSTICKS WITH GOUDA MACARONI SALAD

Chicken drumsticks marinated with lemon, oregano and spices, grilled then served with a comforting macaroni salad, rich with bits of tangy Gouda cheese

Ingredients

1/3 cup olive oil

2 tsp finely grated lemon zest (see Note)

3 tbsp fresh lemon juice

1 tsp each paprika, ground cumin and dried oregano

1/2 tsp each onion powder and garlic powder

12 chicken drumsticks

1 1/4 cups elbow macaroni

2/3 cup mayonnaise

3 tbsp sour cream

1 tbsp each yellow mustard and cider vinegar

1 tsp honey

Splashes of Tabasco and Worcestershire sauce

Salt and freshly ground black pepper, to taste

100 grams mild, medium or spiced Gouda cheese, cut into small cubes (about 1 cup)

1/3 cup each finely diced celery, grated carrot, chopped dill pickle and thinly sliced green onion, or to taste Parsley sprigs and lemon slices, for garnish (optional)

Method

1. Combine 1/3 cup oil, zest, juice, paprika, cumin, oregano, onion powder and garlic powder in a large bowl. Add chicken and turn to coat. Cover, refrigerate and marinate chicken 4 to 8 hours, turning occasionally.

2. While chicken marinates, cook macaroni in a pot of salted simmering water until tender and about doubled in size, about 10 minutes. Drain well, cool macaroni in ice-cold water, and drain well again. Combine mayonnaise, sour cream, mustard, vinegar, honey, Tabasco and Worcestershire in a salad bowl. Add macaroni, cheese, celery, carrot, pickles and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed.

3. When chicken has marinated, preheat a barbecue to medium-high, about 375 F in the chamber. Season chicken with salt and pepper, and then set on the barbecue. Grill chicken 3 to 4 minutes per side, or until the exterior is nicely coloured. Move chicken to one side of the barbecue. Turn heat off on that side of the barbecue; leave the other side at mediumhigh. Brush chicken with any marinade left in the bowl (see Note). Close the lid and cook chicken about 30 minutes, or until cooked. During cooking, check the temperature in the chamber and ensure it stays around 375 F. Set cooked chicken on a serving platter, garnish with parsley sprigs and lemon slices, if using, and serve with the macaroni salad.

PICNIC CHICKEN DRUMSTICKS

Tasty chicken drumsticks you can bake a day before needed, cool, refrigerate and pack in a cooler to take on a picnic the next day. Serve the chicken with a selection of salads from our Deli Department.

Ingredients

2/3 cup fine dried breadcrumbs

2 tbsp cornmeal

1 1/2 tsp cornstarch

3/4 tsp dried sage leaves (see Note)

1/2 tsp paprika

1/4 cup mayonnaise

2 tsp Dijon mustard

12 chicken drumsticks

Salt and freshly ground black pepper, or to taste

Note: Dried sage leaves are available in our bottled herb and spice aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.

Method

1. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Combine breadcrumbs, cornmeal, cornstarch, sage and paprika in a wide, shallow bowl or pie plate.

2. Combine mayonnaise and mustard in another bowl large enough to hold the chicken. Season chicken with salt and pepper. Add to the mayonnaise mixture and toss to coat each drumstick well. Now coat each drumstick in the breadcrumb mixture, gently pressing it on to help it adhere. Set chicken on the baking sheet. Bake chicken for 40 to 45 minutes, or until cooked through.

3. To ready for a picnic, cool chicken to room temperature. Transfer chicken to a sided dish, cover and refrigerate for at least four hours or overnight. When ready to take to your picnic, pack it into an ice-cold cooler and keep there until ready to enjoy.

BBQ CHICKEN DRUMSTICKS WITH ROOT BEER GLAZE

Barbecued chicken drumsticks, brushed with a sweet and tangy, easy to make root beer-spiked glaze that all ages will enjoy.

Ingredients

1 cup root beer

1/2 cup barbecue sauce (see Note)

12 chicken drumsticks

2 tbsp olive oil, plus some for the grill

1 tsp chili powder

1/2 tsp ground cumin

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Note: Bull’s-Eye brand bold original barbecue sauce was used when testing this recipe.

Options: You can make the root beer glaze in advance and keep it covered and refrigerated until needed for the chicken. It will keep several days. If you don’t have a barbecue, you can cook the chicken in the oven. To do so, once coated with the oil and seasonings, set the drumsticks on a parchment paper lined baking sheet. Bake in a 375 F oven 40 minutes. Brush each drumstick with root beer glaze, bake 5 minutes more, and then serve.

Method

1. Pour root beer into a small pot, set over medium-high heat and bring to a simmer. Lower heat as needed to maintain that simmer. Simmer root beer until greatly reduced to about 3 tbsp. Pour into a bowl, mix in the barbecue sauce and set glaze aside until needed (see Options).

2. Preheat barbecue until it reaches 375 F in the chamber (see Options). Combine 2 tbsp oil, chili powder, cumin, oregano, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.

3. Brush one side of the grill lightly with oil. Set the drumsticks on that side of the barbecue. Grill chicken 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.

4. When cooked, brush each drumstick with root beer glaze, let it heat through a minute or two, and serve.

FRIED AND BAKED SOUTHERN STYLE CHICKEN DRUMSTICKS

Chicken drumsticks marinated, coated in seasoned flour, quickly fried and then baked until juicy, crispy and delicious. Serve with coleslaw or potato salad from our Deli Department and dinner buns from our Bakery.

Ingredients

12 chicken drumsticks

1 cup buttermilk

A few splashes hot pepper sauce, such as Tabasco

1 cup all-purpose flour

1/2 tsp each ground sage, smoked paprika & onion powder

1/4 tsp garlic powder

1/8 tsp ground cayenne pepper

1 tsp salt

Freshly ground black pepper, to taste

Vegetable oil, for frying

Method

1. Place chicken in a bowl, add buttermilk and hot pepper sauce, and toss to coat. Cover, marinate and refrigerate chicken 2 to 4 hours, turning occasionally.

2. Combine flour, sage, paprika, onion powder, garlic powder, cayenne pepper, salt and black pepper on a wide, sided plate or pieplate. Line two baking sheets with parchment paper. Lift one of the drumsticks out of the marinade, dredge in flour mixture and set on one of the baking sheets. Repeat with remaining drumsticks. Let chicken sit on the baking sheet 15 minutes, to allow the flour mixture to set. Discard leftover buttermilk.

3. Preheat oven to 375 F. Heat oil in your deep fryer to 350 F (see Options). Fry chicken, in batches, 2 minutes, or until very light golden brown, but not cooked through (the chicken will richly brown when baked). Drain the chicken on paper towels and then set on the second baking sheet. Roast the chicken 35 to 40 minutes, or until cooked through.

Options: If you don’t have a deep fryer, set 4 or so inches of oil into an 8 inch or so wide pot. Set over medium-high heat and warm oil to 350 F. Adjust the heat as needed to maintain that temperature. Carefully fry chicken, in batches, as described in the recipe.

GRILLED DRUMSTICKS WITH HONEY LIME CHILI BBQ SAUCE

Smoky, grilled chicken slathered with an easy to make sweet honey, tangy lime and ancho chili flavoured barbecue sauce.

Ingredients

2 tbsp olive oil

1/2 tsp each paprika and ground sage

Salt and freshly ground black pepper, to taste

12 chicken drumsticks

2/3 cup barbecue sauce (see Note)

1 tbsp honey

1/2 tsp ancho chili powder (see Note)

2 tsp soy sauce

1/2 tsp finely grated lime zest

2 tbsp lime juice

Notes: You can use your favourite brand of regular barbecue sauce in this recipe, but Sweet Baby Ray’s brand was used when testing it. Ancho chili powder is made from ground mildly spicy, sweet and fruity tasting dried ancho chilies. You’ll find it for sale in our bottled spice/herb aisle.

Method

1.Preheat your barbecue to medium-high (about 375 F in the chamber). Combine oil, paprika, sage, salt and pepper in a bowl large enough to hold the chicken. Add the chicken and turn to coat.

2.Set chicken on the barbecue and grill 2 to 3 minutes per side, or until skin is nicely coloured. Move chicken to one side of the barbeque. Turn the heat off on that side of the barbecue; leave the other side at medium-high. Close the lid and cook the drumsticks, turning them from time to time, for about 30 minutes, or until cooked through. (As the chickens cooks, check the temperature in the chamber to ensure it’s still about 375 F).

3.While chicken cooks, make sauce by combining barbecue sauce, honey, chili powder, soy sauce, lime zest and lime juice in a bowl.

4.When chicken is cooked, slather each piece with some of the honey lime chili bbq sauce. Let sauce heat through a minute or two, and the chicken is ready to enjoy.

BBQ CHICKEN DRUMSTICKS WITH SMOKED CHEDDAR BROCCOLI PASTA

Here’s a family-style meal, where nicely spiced and sauced barbecued chicken is served with a cool and comforting pasta salad, rich with smoky cheese. If desired, you can also accompany the chicken and salad with corn on the cob and dinner rolls.

Ingredients

For the pasta salad

2 cups penne or other bite-sized pasta

1 cup mayonnaise

1/3 cup sour cream or Greek yogurt

2 tbsp Dijon mustard

1 tbsp honey

Splashes Worcestershire sauce and hot pepper sauce, such as Tabasco

Salt and freshly ground to taste

1 (about 225 gram) broccoli crown, cut into small pieces and blanched (about 2 1/2 cups; see Note)

175 grams smoked cheddar cheese, cut into small cubes

1 large celery rib, finely diced

1 small red bell pepper, finely diced

3 green onions, thinly sliced

2/3 cup grated carrot

For the chicken

12 chicken drumsticks

2 tbsp olive oil, plus some for the gill

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and freshly ground black pepper, to taste

Barbecue sauce, to taste

Method

1. To make salad, bring a large pot of water to a boil. Lightly salt the water. Add the pasta and cook until tender (check package for suggested cooking time). Drain pasta well, cool in ice cold water, and drain well again.

2. Combine mayonnaise, sour cream (or yogurt), honey, Worcestershire and hot pepper sauce in a large bowl. Taste mixture and season with salt and pepper. Toss in the pasta and all remaining salad ingredients. Cover and refrigerate salad until needed. It can be made a few hours in advance.

3. To cook chicken, preheat barbecue until it reaches 375 F in the chamber (see Options). Combine oil, cumin, paprika, oregano, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.

4. Brush one side of the grill lightly with oil. Set the drumsticks on that side of the barbecue. Grill chicken 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on.

5. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.

6. When cooked, brush each drumstick with barbecue sauce and let it heat through a minute or two. The chicken is now ready to serve with the pasta salad.

Note: A broccoli crown is the trimmed, top portion of the broccoli sold that way in our Produce Department. To blanch the cut broccoli, plunge into boiling water one minute. Drain well, cool in ice cold water, and drain well again.

Options: If you don’t have a barbecue, set the chicken, once coated with the oil mixture, on a parchment paper-lined baking sheet. Roast in a 375 F oven 45 to 50 minutes, or until cooked through. Brush chicken with barbecue sauce, let it heat through a minute or two, and serve.

CORN CRUSTED CHICKEN DRUMSTICKS WITH RANCH DIP

Juicy chicken crisply coated and baked with nicely seasoned Corn Flakes crumbs. The tangy ranch dip further enhances the taste of the chicken

Ingredients Method

1 cup Corn Flakes crumbs (see Note)

1/4 cup freshly grated Parmesan cheese

1/2 tsp paprika

1/2 tsp ground sage

1/8 to 1/4 tsp garlic powder

1/3 cup mayonnaise

1 tbsp yellow (prepared) mustard

12 chicken drumsticks

Salt and freshly ground black pepper, to taste

Store-bought or homemade ranch salad dressing, to taste (see Note)

1. Combine crumbs, cheese, paprika, sage and garlic powder in a wide, shallow bowl. Combine mayonnaise and mustard in another bowl large enough to hold the chicken. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. Add drumsticks to the mayonnaise mixture and toss to coat. Now coat each drumstick in the Corn Flakes crumbs mixture, gently pressing it on to help it adhere. Set chicken on the baking sheet.

3. Bake chicken 45 to 50 minutes, or until cooked through. Serve chicken with the ranch dressing, for dipping.

Note: Corn Flakes crumbs are sold in boxes in our bread aisle. If desired, you could also make your own crumbs by crushing Corn Flakes cereal in a food processor. To make your own ranch dressing, in a bowl combine 3⁄4 cup buttermilk, 1⁄4 cup sour cream, 2 tbsp mayonnaise, 1 tbsp chopped parsley or green onion, 1⁄4 tsp dried oregano (or tarragon), pinch garlic powder, and salt and pepper, to taste.

Options: The chicken can also be served cold. To do so, once baked, cool chicken to room temperature, and then set on a large plate. Cover and refrigerate chicken for at least four hours, or overnight. It’s now ready to enjoy, perhaps at a picnic.

CRISPY CHICKEN DRUMSTICKS WITH HONEY MUSTARD SAUCE

Ingredients Method

For honey mustard sauce

1/2 cup mayonnaise

2 tbsp + 1 tsp honey

1 tbsp + 1 tsp Dijon mustard

1 tbsp yellow mustard

1 tsp rice or cider vinegar

Salt to taste

For chicken

1 1/4 cups panko (see Note)

1/4 cup cornmeal

1 tbsp cornstarch

1/2 tsp poultry seasoning or ground sage

1/2 tsp paprika

1/4 tsp garlic powder

Note: Panko, coarse Japanese-style breadcrumbs, are sold in our Asian foods aisle. Baked, crispy coated, nicely seasoned, juicy chicken served with a sweet and tangy easy to make sauce. The small amount of cornmeal and cornstarch used in the coating gives the chicken added crispiness when cooked.

1/2 tsp salt

1/2 tsp freshly ground black pepper, or to taste

1/3 cup mayonnaise

12 chicken drumsticks

1. Make honey mustard sauce by combining its ingredients in a bowl. Cover and refrigerate until needed for the chicken.

2. To prepare chicken, combine panko, cornmeal, cornstarch, poultry seasoning (or sage), paprika, garlic powder, salt and pepper in a shallow sided dish. Place 1/3 cup mayonnaise in a bowl large enough to hold the chicken. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

3. Add chicken to the mayonnaise and toss to coat each piece with it. Coat each piece of chicken in the panko mixture, pressing it on to help it adhere. Set chicken on the baking sheet. Bake chicken for 45 to 50 minutes, or until cooked through. Serve chicken with the honey mustard sauce, for dipping.

TEX-MEX SPICED CHICKEN DRUMSTICKS WITH APPLE PECAN SLAW

An aromatic blend of spices coat and flavour the chicken as it roasts. The tangy, creamy slaw is the perfect side dish. You can also serve the chicken with the stuffed baked potatoes sold in our deli department.

Ingredients Method

2 1/2 tbsp olive oil

2 tsp chili powder

1 tsp ground cumin

1/2 tsp each onion powder, dried oregano & smoked paprika (see Note)

1/4 tsp garlic powder

Pinch ground cayenne pepper

Salt and freshly ground black pepper, to taste

12 chicken drumsticks

3 cups coleslaw mix (see Note)

1 Granny Smith apple, cut into small cubes

1/3 cup pecan pieces

1 to 2 green onions, thinly sliced

1/3 cup mayonnaise

1 tbsp cider vinegar

1 tsp granulated sugar

1. Preheat oven to 375 F. Line a baking sheet with parchment paper. Combine oil, chili powder, cumin, onion powder, oregano, paprika, garlic powder and cayenne in a bowl large enough to hold the chicken. Add chicken and toss to coat.

2. Set chicken on the baking sheet and season with salt and pepper. Roast chicken in the middle of the oven 45 to 50 minutes, or until cooked through.

3. While chicken roasts, make slaw by placing the coleslaw mix, apples, pecans, green onions, mayonnaise, vinegar and sugar in a bowl. Season with salt and pepper, and then thoroughly mix to combine. Refrigerate slaw until needed.

4. When chicken is cooked, serve it with the slaw.

Note: Bags of coleslaw mix are sold in our produce department. Smoked paprika is sold in our bottled herb and spice aisle. The dishes and napkin shown in the photo are from Quality Foods, A Step Above.

CHEESY TORTILLA CRUSTED CHICKEN DRUMSTICKS

Juicy chicken drumsticks very crisply coated in crushed tortilla chips, baked and topped with tangy cheddar cheese. Salsa compliments the tasty Tex-Mex style chicken once plated.

Ingredients

1 1/4 cups crushed tortilla chips (see Note)

1 tbsp chili powder

1 tsp ground cumin

Freshly ground black pepper, to taste 1/3 cup mayonnaise

12 chicken drumsticks

100 grams aged white cheddar cheese, grated (about 1 cup)

Fresh tomato salsa, to taste (see Note)

Lime slices, for squeezing (optional)

Note: Que Pasa brand salted yellow corn tortilla chips were used when testing this recipe. 100 or so of them, about 2/3s of a 350 gram bag, when pulsed and crushed in a food processor, should yield the amount needed. Their texture, after processing, should be somewhat like panko or coarse breadcrumbs. Tubs of fresh salsa are sold in our Deli Department.

Method

1. Combine crushed tortilla chips, chili powder, cumin and pepper in a shallow sided dish. Place mayonnaise in a bowl large enough to hold the chicken. Preheat oven to 375 F. Line a large baking sheet with parchment paper.

2. Add chicken to the mayonnaise and toss to coat each piece with it. Now coat each piece of chicken in the crushed tortilla chip mixture, pressing it on to help it adhere. Set chicken on the baking sheet.

3. Bake chicken 45 minutes. Now carefully top each drumstick with some of the grated cheese. Bake chicken 5 more minutes, or until cheese is melted and chicken is cooked through. Serve chicken with a bowl of the salsa, for spooning alongside it once plated and, if desired, lime slices, for squeezing.

ROAST CHICKEN WITH BACON AND BLUE CHEESE MASHED POTATOES

This recipe yields enough juicy roast chicken, gravy and rich mashed potatoes to feed a table full of guests. However, the recipe can be halved if you’re feeding a smaller group.

Ingredients

2 (about 2 1/2 to 2 3/4 lb) whole frying chickens

2 tbsp + 2 tsp olive oil

1 tsp dried sage leaves (see Note) & thyme

1/2 tsp paprika

Salt and freshly ground black pepper

4 lbs. yellow-fleshed or russet potatoes, peeled and quartered

1 cup buttermilk

1/4 cup butter

3 to 4 strip of bacon, diced, fried until crispy and drained well

150 grams blue cheese, crumbled or pulled into small pieces

3 tbsp snipped fresh chives or green onion

3 3/4 cups chicken stock (divided)

1/4 cup all purpose flour

Note: Dried sage leaves are available in our bottled herb aisle. It’s made from dried, finely crumbled sage leaves. If unavailable, replace it with 1/2 tsp finely ground dried sage.

Method

1. Preheat oven to 350 F. Combine oil, sage, thyme and paprika in a small bowl. Pat chickens dry with paper towel and set in a large, shallow roasting pan. Brush chickens with the oil mixture; season with salt and pepper.

2. Tie the legs of each chicken together. Ensure wings are folded and tucked under the body. Roast chickens 50 minutes, and then baste with pan juices. Roast 25 minutes more, and then baste with pan juices again. Roast chickens 10 to 15 minutes more, or until an instant-read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 170 F.

3. While chickens roasts, place potatoes in a pot, cover with 2 inches of cold water and bring to a boil over medium-high heat. Reduce heat and gently simmer potatoes until tender, about 18 to 20 minutes. Drain potatoes well and then thoroughly mash. Whip in buttermilk and butter; season potatoes with salt and pepper. Now mix in bacon, blue cheese and chives (or green onion), reserving a little bit of each to garnish the top of the potatoes. Spoon potatoes into a serving dish and tent with foil.

4. When cooked, transfer chickens to a cutting board, loosely tent with foil and rest 10 minutes. Turn oven to 200 F. Set potatoes in the oven to keep warm. To make gravy, skim fat from the juices in the roasting pan. Set pan over medium-high heat. Pour in 3 cups of stock. Place remaining 3/4 cup stock and flour in a small bowl and whisk to combine. Pour and mix into the pan and bring to a simmer. Simmer gravy a few minutes, and then season with salt and pepper.

5. When chickens have rested, uncover potatoes and sprinkle with the remaining bacon, blue cheese and chives (or green onion). Carve the chickens and serve with the gravy and potatoes.

BBQ STYLE ROAST CHICKEN WITH LEMONY POTATOES

Put a taste of summer into a winter meal by serving these juicy, cooked in the oven, barbecue style chickens. Recipe yields eight servings. If that’s too many for you, enjoy the leftover chicken the next day or two, or freeze it for another time.

Ingredients

2 tsp each chili powder, smoked paprika, ground cumin & oregano

2 (about 2 1/2 to 2 3/4 lb.) whole frying chickens

4 tbsp olive oil (divided)

Salt and freshly ground black pepper, to taste

40 to 48 miniature potatoes

1 large lemon, cut into wedges

3/4 cup barbecue sauce, or to taste

Method

1. Preheat oven to 350 F. Combine chili powder, paprika, cumin and oregano in a small bowl. Pat chickens dry with paper towel and set in a large, shallow roasting pan. Brush each chicken with 1 tbsp of olive oil. Sprinkle chickens, all over, with the chili powder mixture, salt and pepper.

2. Tie the legs of each chicken together. Ensure the wings are folded and tucked under the body. Put potatoes and remaining 2 tbsp olive oil in a bowl. Squeeze the juice from each lemon wedge over the potatoes, season with salt and pepper, and toss to combine. Place the potatoes, and squeezed lemon wedges, around the chickens.

3. Roast chickens 50 minutes, and then baste with pan juices. Roast 25 minutes more, and then baste with pan juices again. Now brush each chicken with some of the barbecue sauce. Roast chickens 10 to 15 minutes more, or until an instant-read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 170 F.

4. Transfer chickens to a cutting board, loosely tent with aluminum foil and let rest 10 minutes. Transfer potatoes to a serving dish and keep warm in 200 F oven. When chickens have rested, carve and serve with the potatoes.

MOJO STYLE SKILLET BBQ CHICKEN

Plus marinating time

Mojo is a nicely spiced, citrusy, Cuban/Caribbean style way to flavour foods, in the case chicken. The chicken is cooked in a skillet on the barbecue, making it a great dish for late spring/summer. This recipe can be doubled or further expanded (see Options).

Ingredients

2 tbsp olive oil

1 tsp finely grated lemon zest

1 tbsp lemon juice

1 tsp finely grated orange zest

1 tbsp orange juice

1 large garlic clove, minced

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 (2.5 to 3 lb.) frying chicken

Salt and freshly ground black pepper, to taste Orange and lemon slices, for garnish, (optional)

Options: If you don’t have a barbecue safe skillet, put the chicken in a shallow roasting pan. The latter is something you’ll likely need to do if you expand the recipe and cook more than one chicken. If you don’t have a barbecue you can, of course, roast the chicken in a 375 F oven for about 90 minutes.

Method

1.Combine oil, zests, juices, garlic, cumin, paprika, coriander and cayenne in a small bowl. Fold and tuck the chicken’s wings under its body and tie it’s legs together, unless already bound with string. Set the chicken in 13 x 9 inch dish. Brush the mixture in the bowl all over the chicken. Cover chicken, refrigerate and let marinate 2 to 4 hours.

2.Preheat your barbecue until the temperature in the chamber is 375 F. Set the chicken in a barbecue safe cast iron or other skillet (see Options). Brush the chicken with any marinade left in the dish. Season chicken with salt and pepper.

3.Set the skillet on one side of the barbecue. Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on. Cook the chicken 75 minutes, or until the temperature in the deepest part of the thigh registers 180 F on an instant read meat thermometer. During cooking, brush the chicken occasionally with pan juices, once they start to accumulate in the pan. Also watch the temperature in the chamber and adjust the flame as needed to maintain the 375 F temperature.

4.When cooked, remove chicken from the barbecue and let rest 10 minutes. Carve and serve the chicken, garnished with lemon and orange slices, if using.

BBQ CHICKENS WITH BLUEBERRY CHIPOTLE BBQ SAUCE

Juicy chickens cooked in a pan on the barbecue, deliciously coated with a smoky, nicely spiced blueberry-flavoured bbq sauce.

Ingredients Method

1 cup fresh blueberries

1 cup regular barbecue sauce (see Note)

1 to 2 chipotle peppers (see Note)

3 tbsp orange or apple juice

2 tbsp each balsamic vinegar & brown sugar

1 tbsp each Dijon mustard & soy sauce

2 whole, frying chickens

2 tbsp olive oil

1 tsp each smoked or regular paprika, ground cumin & chili powder

Salt and freshly ground black pepper, to taste

Note: Bull’s-eye brand bbq sauce was used when testing this recipe. Chipotle peppers are smoked jalapeño peppers packed in cans. You’ll find them in our Mexican food aisle. One pepper will make the sauce mildly spiced. Two will give it more heat. Store unused peppers in a tight-sealing jar in the refrigerator for up to a month.

Options: If you don’t have a barbecue, roast the chickens in a 375 F oven 90 minutes, or until cooked. Brush them with the barbecue sauce, let it heat a few minutes, and the chickens are ready to let rest and then carve.

1. Combine first 8 ingredients in a small to medium tall pot. Set over medium-high heat and bring to a gentle simmer. Lower temperature, as needed, to maintain that simmer. Simmer 5 minutes, or until blueberries are tender. Puree mixture in a food processor or blender or right in the pot with an immersion blender. Put this blueberry chipotle BBQ sauce in a bowl and set it aside for now.

2. Preheat barbecue until 375 F in the chamber (see Options). Set chickens in shallow-sided, barbecue safe pan and brush with the olive oil. Combine paprika, cumin and chili powder in a small bowl. Sprinkle and rub the chickens with this mixture; season with salt and pepper.

3. Set pan on one side of the barbecue. Close the lid and turn heat off underneath the chickens; leave the other side of the barbecue on. Cook chickens 75 to 90 minutes, or until the temperature in the deepest part of the thigh registers 180 F on an instant-read meat thermometer. During cooking, brush chickens occasionally with pan juices, once they start to accumulate in the pan. Also watch the temperature in the chamber and adjust the flame as needed to maintain the 375 F temperature.

4. When cooked, brush chickens with some of the blueberry chipotle bbq sauce and let it heat through a few minutes. Remove chickens from the barbecue and let rest 10 minutes, before carving and serving. Serve any leftover bbq sauce alongside the chicken, for spooning on it once plated.

FAMILY-STYLE ROAST

CHICKEN & POTATOES

This recipe sees three smaller sized chickens roasted on potatoes flavoured with lemon, garlic and rosemary. It yields a rustic, aromatic and tasty holiday season feast you can serve to family or friends with a salad or hot cooked vegetables, such as broccoli and carrots.

Ingredients Method

3 whole frying chickens

1/4 cup + 3 tbsp olive oil (divided)

2 tsp smoked paprika (see Note)

Salt and freshly ground black pepper, to taste

10 to 12 medium yellow-fleshed potatoes

24 whole unpeeled garlic cloves (see Note)

2 lemons, each cut into 8 wedges

8 (about 6-inch long) fresh rosemary sprigs, halved widthwise

Note: Smoked paprika is sold in our bottled herb and spice aisle. 3 to 4 bulbs of garlic should yield the 24 unpeeled cloves needed here. Large sided baking sheets are sold at Quality Foods, A Step Above.

1. Line a large, sturdy 17 x 13” or similar sized sided baking sheet with parchment paper (see Note). Cut each potato into 6 wedges. Place potatoes, garlic, lemon wedges and 1/4 cup olive oil in a large bowl. Season with salt and pepper and toss to combine. Spread potatoes, garlic and lemon on the baking sheet.

2. Preheat oven to 375 F. Combine remaining 3 tbsp olive oil and the paprika in a small bowl. Remove any strings binding the chickens together that they were packed with. Pat chickens dry with paper towel and ensure wings are tucked and folded under the body. Tie the chicken’s legs together. Nestle the chickens on the potatoes on the baking sheet. Brush each chicken with the olive oil/paprika mixture, season with salt and pepper. Scatter rosemary sprigs over the chicken and potatoes.

3. Roast chickens 90 to 100 minutes, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F. Transfer chickens to a platter, tent with foil and rest 10 minutes. Put the pan with the potatoes on it back in the 375 F oven and keep roasting and browning them for the 10 minutes the chickens are resting.

4. When the chickens have rested, carve them into portions, and serve with the potatoes. If desired, once plated, spoon the juices sitting in the bottom of the cooking pan over the chicken and potatoes. You can also let diners squeeze the roasted garlic out of the skins and enjoy with the chicken.

ITALIAN HERB BBQ CHICKEN WITH GORGONZOLA AIOLI

Two chickens, seasoned with Italian-style herbs, olive oil and lemon, cooked in a pan on the barbecue until richly coloured, juicy and delicious. Aioli is garlic-flavoured mayonnaise that, in this case, also blends in tangy Gorgonzola cheese. Dollop some of the aioli alongside the chicken once plated.

Ingredients Method

1 1/4 cups mayonnaise

1/2 cup (about 75 grams) Gorgonzola cheese, crumbled or pulled into small nuggets

1 large garlic clove, minced

2 tbsp chopped fresh parsley

Salt and freshly ground black pepper, to taste

2 whole frying chickens (each about 1.25 kg)

1/4 cup extra virgin olive oil

2 tsp finely grated lemon zest

2 tbsp lemon juice

1 tbsp + 1 tsp Italian seasoning (see Note)

Note: Italian seasoning, a blend of dried herbs, is sold in our bottled herb and spice aisle.

Options: The chickens can also be roasted in an oven at 400 F for about 90 minutes, or until cooked through and the internal temperature noted above is achieved. Any leftover aioli can be kept refrigerated a few days and be used as a rich spread for a sandwich. Perhaps one made with any leftover chicken you have.

1. To make aioli, place mayonnaise and cheese in a bowl and vigorously mix to combine. Mix in garlic, parsley and black pepper, to taste. Cover and refrigerate aioli until needed.

2. Preheat barbecue to 400 F (see Options). Remove any strings binding the chickens. Pat chickens dry with paper towel and set in a shallow sided, barbecue safe pan.

3. Combine oil, zest, juice and Italian seasoning in a small bowl. Brush mixture all over the chickens. Season chickens with salt and pepper. Ensure the chicken’s wings are tucked and folded under the body. Tie the chicken’s legs together with butcher’s twine.

4. Set the pan of chickens on one side of the barbecue. Close the lid and turn the heat off underneath the chicken. Leave the other side of the barbecue on. Cook the chickens, brushing them occasionally with the pan juices, for 75 to 90 minutes, or until an instantread thermometer inserted in the deepest part of the thigh registers 180 F. (Check the barbecue’s temperature as the chicken cooks, and adjust the flame as needed to maintain the 400 F temperature.)

5. Transfer chickens to a cutting board, tent with foil and allow them to rest 10 minutes, before cutting into portions and serving with the aioli.

MADRAS CURRY BARBECUE CHICKEN

Juicy, aromatic and very flavourful Indian-style chicken, cooked in a pan on the barbecue. Make a tasty meal by serving it with grilled peppers, warm naan bread, basmati rice and mango chutney.

Ingredients Method

1 large lime

1/3 cup madras curry paste

2 Tbsp plain yogurt

1 Tbsp brown sugar

1 small onion, halved and sliced

6 to 8 thin, skin-on, slices fresh ginger

8 cilantro sprigs

1 (about 3 lb./1.5 kg) frying chicken

Options: If you don’t have a barbecue, cook the chicken in an oven. To do so, preheat it to 400 F. After its marinated, set the chicken in a shallow-sided roasting pan. Roast 90 minutes, or until an instant-read thermometer inserted into the deepest part of the thigh registers 180 F. Later in the cooking, brush the chicken occasionally with juices that accumulate in the pan.

1. Cut the lime into quarters. Firmly squeeze the juice from two of the quarters into a small bowl. Add the curry paste, yogurt and brown sugar to the juice and mix to combine.

2. Set chicken, breast side up, in a shallow dish. Stuff the cavity with the onion, ginger, cilantro and quartered pieces of lime, including the ones you squeezed the juice out of. Brush the outside of the chicken with the curry paste mixture, ensuring it reaches deep into the areas between the breasts and legs and tucked parts of each wing. Cover, refrigerate and let chicken marinate 4 hours, or overnight.

3. When ready to cook, preheat your barbecue until it’s 400 F in the chamber. Set chicken in a cast iron pan or other barbecue-safe cooking vessel. Brush with any marinade left in the dish. Tie the chicken’s legs together with kitchen string. Set the chicken on one side of the barbecue. Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on.

4. Cook the chicken 75 to 90 minutes, or until the temperature in the deepest part of the thigh registers 180 F on an instant-read meat thermometer. Later in the cooking, brush the chicken occasionally with the juices that accumulate in the pan. As the chicken cooks, watch the temperature and adjust the flame as needed to maintain the 400 F

5. When cooked, remove chicken from the barbecue, tent with foil and let rest 10 minutes, before carving and serving. If desired, garnish the chicken with cilantro sprigs, and serve it with lime wedges, for squeezing.

PERUVIAN STYLE ROAST CHICKEN

Juicy, richly hued roast chicken rich with the taste of lemon, olive oil, cumin, smoked paprika and oregano. The tangy, mildly spicy sauce adds even more flavour to it. If you’re feeding a larger group, double the recipe and cook two chickens.

Ingredients Method

For chicken

2 Tbsp olive oil

1 tsp finely grated lemon zest (see Note)

1/4 cup lemon juice

2 large garlic cloves, minced

2 tsp ground cumin

2 tsp smoked paprika

1/2 tsp dried oregano

• salt and freshly ground black pepper, to taste

1 whole frying chicken (about 1.25 to 1.35 kg)

For green sauce:

3/4 cup loosely packed, coarsely chopped cilantro (see Options)

1 medium jalapeño pepper, halved, seeded and sliced

1 tsp minced garlic

1 Tbsp olive oil

1 Tbsp lemon juice

2 tsp water

2/3 cup mayonnaise

• salt to taste

1. To prepare chicken, combine 2 Tbsp oil, lemon zest and juice, 2 minced garlic cloves, cumin, paprika and oregano in a bowl. Preheat oven to 375 F.

2. Pat chicken dry with paper towel and set in a shallow-sided roasting pan. Brush chicken all over, and inside the cavity, with the olive oil mixture. Season chicken with salt and black pepper.

3. Roast chicken 60 minutes, and then baste with pan juices. Roast chicken 20 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).

4. While chicken roasts, make sauce by placing cilantro, jalapeño, 1 tsp minced garlic, 1 Tbsp olive oil, 1 Tbsp lemon juice and mayonnaise in a small food processor, blender or cup that came with your immersion (hand) bender. Pulse and puree the mixture until a smooth sauce is created. Season sauce with salt. Transfer sauce to a bowl, cover and refrigerate until needed (see Options).

5. When cooked, transfer chicken to a plate, brush with pan juices again, tent with foil and rest 10 minutes. When rested, carve chicken into portions and serve with the green sauce.

Note: One large lemon should yield the juice and zest needed here.

Options: The green sauce can be made a day in advance. Keep covered and refrigerated until needed. If you’re not a fan of cilantro, use sprigs of flat leaf (Italian) parsley in the sauce instead.

ROAST CHICKEN WITH ARTICHOKE HEARTS & SPARKLING WINE

Juicy chicken, roasted and basted with sparkling wine, accompanied with artichokes hearts, all flavoured with thyme, lemon, shallots and garlic. If desired, serve the chicken as a romantic dinner for two that will yield tasty leftovers.

Ingredients

1 whole frying chicken (about 1.25 to 1.35 kg)

4 medium shallots, peeled & halved lengthwise

4 to 8 unpeeled garlic cloves

1 cup brut (dry) sparkling wine

1 tsp finely grated lemon zest

2 tsp fresh thyme leaves, or 1/2 tsp dried thyme

Salt and freshly ground black pepper, to taste

8 canned artichoke hearts, drained well and halved lengthwise (see Note)

1 1/2 cups chicken stock or broth

1 tbsp cornstarch

1 tbsp Dijon mustard

1/4 cup whipping cream (optional)

Thyme sprigs and lemon slices, for garnish (optional)

Note: Canned artichokes are sold in our canned vegetable aisle. Two (398 mL) cans will yield the amount needed here plus some extra. Refrigerate leftover artichokes and use in a salad the next day or two. The skillet and serving dish shown in the photo are from Quality Foods, A Step Above

Method

1. Preheat oven to 375 F. Remove any strings binding the chicken it was packed with. Pat chicken dry with paper towel and ensure wings are tucked and folded under the body. Tie chicken’s legs together. Set chicken in a large, 12-inch wide ovenproof skillet or medium-sized shallow roasting pan.

2. Surround chicken with shallots and garlic. Pour wine over the chicken, and sprinkle with the zest, thyme leaves (or dried thyme), salt and pepper. Roast chicken 30 minutes, and baste with the wine in the pan. Roast chicken 30 minutes more, and baste again. Now set artichokes around chicken and roast 20 to 30 minutes more, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).

3. Set chicken on a plate, tent with foil and rest 10 minutes. Set artichokes, shallots and garlic in a serving dish and keep warm in a 200 F oven.

4. Set the pan the chicken was cooked in over medium, medium-high heat. Place stock (or broth), cornstarch and mustard in a bowl, whisk to combine, and pour into the pan. Bring the sauce to a simmer, simmer two minutes, and then whisk in the whipping cream, if using. Season sauce with salt and pepper and turn heat to low.

5. When rested, carve chicken into portions and set on a platter. Garnish with thyme sprigs and lemon slices, if desired. Serve chicken with artichokes, shallots, garlic and sauce.

ROAST CHICKEN WITH LEMON, GARLIC & SAGE

Prep Time 25 minutes

Cook Time 90 min Serves 4

Juicy chicken flavoured inside and out with tangy lemon, aromatic sage and a good amount of fresh garlic. When the bird is cooked and out of the pan, you make gravy in that vessel to serve with it.

Ingredients Method

1 large lemon

2 tbsp olive oil

2 large garlic cloves, minced

2 tbsp chopped fresh sage

1/2 tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 (about 3 lb/1.5 kg) whole chicken

1/2 medium onion, sliced

2 large garlic cloves, sliced

8 whole fresh sage leaves

2 1/2 cups chicken broth (divided)

2 tbsp all-purpose flour

1. Finely grate zest from lemon and set it in a bowl. Cut lemon into quarters and squeeze juice from it over the zest. Stir in olive oil, minced garlic, chopped sage and paprika.

2. Preheat oven to 375 F. Set chicken in a shallow roasting pan. Stuff onions, squeezed out lemon quarters, sliced garlic and whole sage into the cavity of the chicken. Tie chicken legs together and tuck and fold the wings under the body. Now brush chicken all over with the olive oil mixture and season with salt and pepper.

3. Roast chicken, brushing it occasionally with the pan juices, for 75 to 90 minutes, or until an instant-read thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F. When cooked, transfer chicken to a plate, tent with foil and rest 10 minutes.

4. While chicken rests, make gravy by removing excess fat from the cooking pan. Set pan over medium heat. Pour in 1/2 cup broth, bring to a simmer, and scrape bottom of the pan to lift off the browns bits. Place the remaining 2 cups broth and flour in a bowl and whisk to combine. Pour this mixture into the pan, bring to a simmer, and simmer a few minutes, until thickened gravy forms. Strain gravy through a sieve and into a serving bowl or sauceboat. Carve chicken, and serve with the gravy.

MIDDLE EASTERN STYLE ROAST

CHICKEN WITH ORANGE & SPICE

Rich with spice, citrus and garlic, the chicken will fill your home with the most amazing aroma as it roasts, and tastes warm, succulent and inviting, when carved and served.

Ingredients

1 tsp finely grated orange zest

1/4 cup freshly squeezed orange juice

2 tbsp olive oil

2 large garlic cloves, minced

2 tsp ground cumin

1 tsp smoked paprika

1⁄2 tsp ground coriander

1/2 tsp oregano

1⁄8 tsp ground cayenne pepper

1 whole frying chicken (about 1.25 to 1.35 kg)

Salt and freshly ground black pepper, to taste

Method

1. Combine zest, juice, oil, garlic, cumin, paprika, coriander, oregano and cayenne in a bowl. Preheat oven to 375 F.

2. Pat chicken dry with paper towel and set in a shallow-sided roasting pan. Brush chicken all over, and inside the cavity, with the orange juice mixture. Season chicken with salt and black pepper.

3. Roast chicken 45 minutes, and baste with pan juices. Roast chicken 20 minutes more. Baste chicken with pan juices again, and roast another 15 to 20 minutes, or until an instant-read meat thermometer inserted into the deepest part of the thigh, not touching the bone, registers 180 F (82 C).

4. When cooked, transfer chicken to a plate, tent with foil and rest 10 minutes. Carve chicken into portions, set on a platter, drizzle with some of the pan juices and serve.

Options: If you want to serve roasted potatoes with the chicken, simply add some whole nugget (miniature) potatoes to the pan when you start to roast the chicken. They will be done when the chicken is.

PORK & LAMB CHAPTER THREE

IRISH LAMB STEW

This hearty stew is as delicious as it is easy to make. Serve the stew with a fresh loaf of crusty bread to soak up all of the tasty juices!

Ingredients

1 tbsp vegetable oil

2lb lamb shoulder roast, trimmed and cut into 1” cubes

1 onion, chopped

2 carrots, peeled and cut into rounds

2 celery stalks, chopped

2lb baby potatoes, halved

Salt & black pepper to taste

3 cloves garlic, minced

¼ cup tomato paste

1 tsp each smoked paprika and cumin

4 cups low sodium beef broth

1 cup red wine

1 tbsp Worcestershire sauce

3 sprigs fresh rosemary

2 bay leaves

Freshly chopped parsley, for garnish

Method

1.Heal oil in a large pot over medium-high heat. Working in batches if necessary, add lamb to hot oil and cook on all sides until seared, about 10 minutes. Transfer lamb to a plate.

2.In the same pot, cook the onion, carrot and celery until soft, 5 minutes. Season with salt and pepper. Add in the garlic, tomato paste, paprika and cumin. Stir and cook until the garlic is fragrant and tomato paste has darkened, about 2 minutes. Add lamb back into the pot along with the potatoes.

3.Add in the broth, wine, Worcestershire, rosemary and bay leaves and stir well. Bring to a boil and then reduce heat to a simmer. Season to taste with salt and black pepper. Cover and let simmer for about 60 minutes – until the lamb is tender, potatoes cooked well and the stew has thickened.

4.Remove the rosemary sprigs and bay leaves, season with salt and pepper if needed and garnish with the fresh parsley.

BRINED AND BARBECUED PORK LOIN SANDWICHES

Brining lean pork loin bolsters it’s moisture content yielding meat that’s

Ingredients

1 cup water

3 tbsp kosher or pickling salt

2 tbsp packed brown sugar

2 cups unsweetened apple juice or beer

24 whole black peppercorns

6 (about 6 inch long) sprigs fresh rosemary or thyme, or mix of both (see Note)

3 bay leaves, each broken in half

1 (2.2 pound) boneless pork loin roast (see Note)

1 tsp each ground cumin, chili powder, smoked paprika and dried oregano

1/2 tsp garlic powder

1 cup of your favourite barbecue sauce, warmed, or to taste

6 hamburger buns, split and warmed Mayonnaise, to taste

6 leaf lettuce leaves

Thinly sliced raw onions, or fried onions, to taste

Sliced dill pickles or Yum Yum pickles, to taste

Method

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1. Put water, salt and sugar in a pot, set over high heat and bring to a boil. Whisk to dissolve salt and sugar. Remove from the heat. Add juice (or beer), peppercorns, rosemary (or thyme) and bay leaves. Let this brine cool to room temperature.

2. Poke pork roast all over with a fork and set it in a large zip-lock bag. Pour in brine, and then seal the bag, removing excess air in it when you do. Refrigerate and brine pork 12 hours.

3. Preheat your barbecue to medium-high, about 400 F in the chamber. Combine cumin, chili powder, paprika, oregano and garlic powder in a small bowl. Remove pork from the brine, pat dry with paper towel, set on a plate, and sprinkle and rub with the spice mixture.

4. Grill pork 3 to 4 minutes per side, or until exterior is nicely coloured. Move pork to one side of the barbecue. Turn heat off on that side of the barbecue; leave other side at mediumhigh. Close barbecue lid and cook 40 to 50 minutes, or until centre of the roast reaches 150 F on an instant read meat thermometer (see Note). Transfer roast to a cutting board, tent with foil and rest 10 minutes. During resting the pork will continue to cook and rise to the recommended doneness of 160 F.

5. Spread bottom buns with mayonnaise. Set a lettuce leaf on each bottom bun. Thinly slice the pork and mound some on each bottom bun. Drizzle pork with barbecue sauce, top with onions, pickles and top buns, and serve.

juicer

barbecued, sliced and stuffed in buns to make these tasty sandwiches.

GARLIC STUDDED ROAST PORK WITH MUSTARD AND PAN GRAVY

Here’s a large batch of flavourful pork ribs and tangy caesar salad that should feed a good-sized family and/or group of friends. The recipe can be halved if you are serving a smaller group. Serve the ribs and salad with corn on the cob.

Ingredients

1 (2.2 pound/1kg) boneless pork loin roast (see Note)

4 large garlic cloves, halved lengthwise, then sliced

2 tbsp Dijon mustard

1 tbsp chopped fresh sage, or 1 tsp dried sage leaves (see Note)

1/2 tsp smoked or regular paprika

Salt and freshly ground black pepper, to taste

2 1/4 cups chicken stock or broth (divided)

3 tbsp all-purpose flour

Note: If you are cutting the roast from a whole pork loin you purchased, a 1 kilogram roast will be about 7 to 8 inches long. Dried sage leaves are available in our bottled herb aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.

Method

1. Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper.

2. Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) on an instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C).

3. While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 1 3/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/ stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and season with salt and pepper. Thinly slice the roast and serve the gravy alongside.

ROAST PORK LOIN WITH MUSTARD, ONIONS AND SPICED APPLES

Pork loin is slathered with a herb/mustard mixture, topped with onions and roasted. When cooked, the pork is sliced and served with pan gravy and spiced, sautéed apple wedges.

Ingredients

1 (2.2lb/1 kg) boneless pork loin roast (see Note)

2 tbsp Dijon mustard

1/2 tsp dried thyme, or 1 1/2 tsp minced fresh

1/4 tsp dried ground sage, or 1 tsp minced fresh

1/2 small to medium onion, very thinly sliced

Salt and freshly ground black pepper, to taste

2 medium red apples, cored and each cut into

8 wedges

1 tbsp lemon juice

1/4 tsp ground cinnamon

Pinches ground clove and nutmeg

1 1/2 tbsp butter

1 tsp honey or maple syrup

2 1/4 cups chicken stock

3 tbsp all-purpose flour

Note: When the pork roast rests after cooking, it’s internal temperature will continue rise to the government suggested 160 F doneness level. If you’re cutting the roast from a whole pork loin you purchased, a 2.2 lb roast will be about 7-8 inches long.

Method

1. Preheat oven to 425 F. Set the pork roast, fat cap side up, in a shallow roasting pan. Combine mustard, thyme and sage in a small bowl, and then brush on the roast. Top mustard coated parts of the roast with the sliced onions, pressing them on to help them adhere. Sprinkle onions with salt and pepper.

2. Roast pork 20 minutes. Now lower oven to 325 F and cook 50 to 60 minutes more, or until the very centre of the roast registers 150 F to 155 F on an instant-read meat thermometer (see Note).

3. While pork roasts, place the apples, lemon juice, spices and a pinch of salt in a bowl and toss to coat. Place butter in a large ovenproof skillet set over medium-high heat. When butter is melted, set the apples in the skillet, one of the cut sides down, and cook 3 minutes. Turn each apple wedge over and then remove skillet from the heat. Drizzle apples with honey (or syrup), and set them aside for now.

4. When pork is cooked, set on a cutting board, tent with foil and rest 10 minutes. While pork rests, set apples in the oven and make them hot again. Make gravy by setting the roasting pan over medium-high heat. Combine stock and flour in a bowl. Pour into the roasting pan, bring to a simmer, and simmer a few minutes, until the gravy has thickened. Season gravy with salt and pepper. Thinly slice the roast and serve with the gravy and apples alongside.

BACON WRAPPED ROAST PORK WITH

SAVOURY APPLE SAUCE

Lean pork loin is given added moisture and a sumptuous smoky taste by roasting it wrapped in bacon. When pork is cooked and resting, you make a savoury sauce for it by simmering apple sauce, broth and a splash of cider vinegar in the roasting pan.

Ingredients Method

1 cup unsweetened apple sauce

1 cup chicken broth

1 tbsp cider vinegar

2 tbsp Dijon mustard

1 tbsp finely chopped fresh sage, or

1 tsp dried sage leaves (see Note)

Salt and freshly ground black pepper, to taste

5 to 6 strips bacon (see Note)

1 (about 2.2 lb/1 kg) boneless pork loin roast (see Note)

1. Combine apple sauce, broth and vinegar in a bowl. Cover and refrigerate until needed. Set pork on a plate, fat cap side up. Combine mustard, sage and black pepper, to taste, in a small bowl. Brush mixture on the top and sides of the pork.

2. Preheat oven to 425 F. Pull and stretch each piece of bacon until it’s about 2 inches longer than it originally was. Set bacon in very slightly overlapping, horizontal row on a work surface. Set the pork roast, fat cap side down and lengthwise, in the middle of the bacon. Pull and wrap the bacon around the roast. Turn roast over and set, fat cap side up, in a shallow roasting pan.

3. Roast pork 20 minutes. Now lower oven to 325 F and cook pork 55 to 60 minutes more, or until the very centre of the roast registers 155 F on an instant-read meat thermometer. Set pork on a cutting board, tent with foil and rest 10 minutes. (As it rests, the pork’s temperature will continue rise to the government suggested 160 F doneness level.)

4. While pork rests, remove excess fat from the roasting pan and set pan over medium to medium-high heat. Add apple sauce/broth mixture and bring to a simmer. Simmer sauce 3 minutes, season with salt and pepper, and then transfer to a serving vessel. When roast has fully rested, thinly slice and serve with the sauce.

Note: Mitchell’s thick sliced bacon was used when testing this recipe. If you are cutting this roast from a whole pork loin you purchased, a 2.2 lb (1 kg) roast will be about 7- to 8-inches long. If the roast has a very thick fat cap, you may wish to trim some of it off before wrapping it in bacon. Dried sage leaves are available in our bottled herb aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.

BAKED CRUSTED PORK CHOPS WITH GOUDA & APPLE

Pork chops, coated in seasoned breadcrumbs, baked until golden, topped with tangy Gouda cheese, and baked a while longer, until the cheese melts.

3/4 cup + 2 tbsp panko (see Note)

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp dried thyme or sage leaves

1/4 tsp garlic powder

4 large bone-in pork chops

4 tsp olive oil (divided)

Salt and freshly ground black pepper, to taste

1 1/3 cups grated Gouda cheese

Unsweetened apple sauce, to taste

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Combine panko, paprika, onion powder, thyme (or sage) and garlic powder in a wide, sided dish.

2. Pat pork chops dry with a paper towel. Brush and lightly coat each chop with 1 tsp olive oil. Season chops with salt and pepper. Now coat each chop in the panko mixture, pressing it on to help it adhere. Set the coated chops on the baking sheet. Bake chops in the middle of the oven 20 to 25 minutes, or until cooked through. Top each chop with some of the grated Gouda cheese, and then bake 2 minutes more, or until cheese is melted. Plate and serve the chops with apple sauce.

Note: Panko, coarse breadcrumbs, is sold in our Asian foods aisle.

SOY GINGER MARINATED PORK CHOPS WITH SESAME SAUCE

Pork chops, flavoured and tenderized in a soy and ginger rich marinade, grilled and served with an addictive sesame sauce. Serve the chops with a vegetable stir-fry and rice.

Ingredients

1/3 cup + 2 tsp less sodium soy sauce (divided; see Note)

3 tbsp vegetable oil, plus some for the grill

4 tbsp brown sugar (divided)

2 tbsp minced green onion

3 tsp finely grated fresh ginger (divided)

Freshly ground black pepper, to taste

2/3 cup mayonnaise

1 tbsp + 1 tsp roasted sesame seeds (see Note)

1 tsp sesame oil

1 tbsp + 1 tsp rice vinegar or cider vinegar

Method

1. Combine 1/3 cup soy sauce, 3 tbsp vegetable oil, 3 tbsp brown sugar, green onion, 2 tsp grated fresh ginger and black pepper in a 13 x 9 inch glass or other non-reactive dish. Set in the pork chops, turn to coat and ensure there are sitting flat in the dish. Cover, refrigerate and marinate 3 hours, turning chops every 30 minutes.

2. While chops marinate, make sesame sauce by combining, in a bowl, 1 tsp ginger, mayonnaise, sesame seeds, sesame oil, vinegar, 2 tsp soy sauce and 1 tbsp brown sugar. Cover sauce and refrigerate until needed.

3. When pork chops have marinated, lift out of the dish, drain well and set on a plate. Discard marinade. Let chops sit out at room temperature 20 minutes.

Note: Kikkoman less sodium soy sauce was used when testing this recipe. Jars of roasted sesame seeds are sold in our Asian foods aisle

4. Preheat your barbecue or indoor grill to medium-high. Oil the bars of the grill. Set on the pork chops and cook 3 1/2 and 4 minutes per side, or until just barely pink in the centre. (If you’re not sure if the chops are done, make a small incision into the thickest part of one of the chops and peak inside to how see it’s cooked.) Plate the chops and serve with the sesame sauce.

BAKED PORK CHOPS WITH BRAISED RED CABBAGE & APPLES

Tender, baked pork chops served with sweet and tangy braised cabbage. You could also serve the chops with boiled miniature potatoes and asparagus or other green vegetable.

Ingredients

4 large pork chops

Salt and freshly ground black pepper, to taste

1/4 cup all-purpose flour

1/2 tsp ground sage

2 tbsp vegetable oil

3/4 cup unsweetened apple juice

1 3/4 cups chicken stock (divided)

2 tbsp butter

3 cups cored and shredded red cabbage

(about 1/2 small to medium head)

1/2 medium onion, diced

3 tbsp brown sugar

2 tbsp cider vinegar or rice vinegar

1/2 tsp ground cinnamon

Pinches ground nutmeg and ground cloves

1 bay leaf

1 medium apple, cored & cut into small cubes

Method

1. Set out a 13 x 9 inch baking dish. Pat chops dry with paper towel. With a sharp knife, make a few slits into the fat/rind side of each chop. This should prevent the chops from curling up when they cook. Season chops with salt and pepper. Combine flour and sage on a wide plate or pieplate.

2. Preheat oven to 325 F. Place oil in a large skillet set over medium-high heat. Coat each chop in the flour mixture. Set the chops in the skillet, in two batches, if needed, and brown about 3 minutes per side. Set browned chops in the baking dish. Drain oil/fat from the skillet, and then pour in the apple juice and 3/4 cup of the chicken stock. Bring to a simmer, and then pour over the chops. Tightly cover chops with foil and bake 75 minutes, or until tender.

3. While chops cook, make cabbage by placing butter in a medium pot set over medium, medium-high heat. When butter is melted, add cabbage and onions and cook and stir until softened, 4 to 5 minutes. Add remaining 1 cup of stock, sugar, vinegar, cinnamon, nutmeg, cloves, bay leaf and cubed apple. Season cabbage with salt and pepper, bring to a simmer, reduce heat to medium-low, cover, and cook 20 minutes, stirring once or twice, or until cabbage is tender. Remove cabbage from the heat.

4. When chops are cooked, set cabbage back over the heat to make hot again. Plate the chops, top with the juices in the baking dish, and serve with the cabbage.

TENDER BAKED PORK CHOPS IN MUSHROOM LEEK SAUCE

This updated version of a classic pork chop casserole sees a tasty homemade mushroom sauce replace the can of mushroom soup used in older recipes. Serve the chops with a green vegetable, mini carrots and egg noodles, mashed potatoes or rice pilaf.

Ingredients

4 large pork chops

Salt and freshly ground black pepper, to taste

1 tbsp olive oil

1 tbsp butter

3/4 to 1 lb. (about 20 to 24 small to medium) white or brown mushrooms, sliced

1/2 cup diced leek (pale and white green part only; see Options)

1 large garlic clove, minced

1 tsp dried sage leaves, or 1 tbsp chopped fresh sage (see Note)

2 1/4 cups chicken stock mixed 1/4 cup flour

Method

1. Set out a 13 x 9 inch baking dish. Pat chops dry with paper towel. With a sharp knife, make a few slits into the fat/rind side of each chop. This should prevent the chops from curling up when they cook. Season chops with salt and pepper.

2. Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chops, in two batches, if needed, and sear, about 3 minutes per side. Set the seared chops in the baking dish. Preheat oven to 325 F.

3. Reduce heat under the skillet to medium. Add mushrooms and leeks and cook until tender and the liquid seeping from the mushroom evaporates, about 6 to 7 minutes. Mix in garlic and sage and cook 1 minute more. Add the stock/flour mixture and bring to a simmer. Season with salt and pepper, and then pour over the chops. Tightly cover with foil and bake 75 minutes, or until the chops are very tender.

Note: Dried sage leaves are whole sage leaves, crumbled into tiny, but discernible pieces. They are sold in our bottled herb aisle. Don’t confuse it with finely ground, dried sage.

Options: 1/2 cup diced onion could replace the leeks if they are unavailable.

SUMPTUOUS SOUTHERN STYLE SMOTHERED PORK CHOPS

Pork chops, coated in seasoned flour, are seared, then baked and smothered in a rich gravy. Serve with mashed potatoes and steamed, mixed

Ingredients Method

1/3 cup + 2 tbsp all-purpose flour (divided)

1/2 tsp salt

Freshly ground black pepper, to taste (be generous)

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground sage

1/8 tsp ground cayenne pepper

4 large, about 1 inch thick, bone in pork chops

1/4 cup vegetable oil

1 1/2 cups chicken stock

1/2 cup sour cream

1. Combine 1/3 cup flour, salt, pepper, onion powder, garlic powder, sage and cayenne on a wide plate. Set out a 13 x 9 inch casserole dish. Pat pork chops dry with paper towel. Preheat oven to 325 F.

2. Dredge each pork chop in the seasoned flour mixture. Pour oil into a very large skillet set over medium-high heat. When oil is hot, sear the chops, in two batches, if needed, until richly browned, about three minutes per side. Set the seared chops in a single or slightly over-lapping layer in the casserole dish.

3. Place stock and remaining 2 tbsp flour in a bowl and whisk until smooth. Drain the oil/fat from the skillet you seared the chops in, and then set back over medium-high heat. Pour the stock/flour mixture into the skillet and bring to a simmer. Whisk in the sour cream, and then pour this sauce mixture over the chops. Cover with foil and bake chops 75 minutes, or until very tender. Serve the pork chops with the sauce spooned over the top.

TENDER BRAISED PORK CHOPS WITH B.C. APPLE SAUCE

Pork chops, seared and braised in the oven until tasty and tender. When ready, you plate and serve the chops with an aromatic, homemade apple sauce made with fine B.C. fruit.

Ingredients Method

2 lbs. (about 5 medium) B.C. Mcintosh or other sweet, juicy apples, peeled, cored and sliced

3/4 cup unsweetened apple juice (divided)

1 tbsp lemon juice

Pinches of ground nutmeg and cinnamon

Salt and freshly ground black pepper, to taste

Honey, to taste (optional)

1/3 cup all-purpose flour

8 (85-100gr each), boneless pork loin chops

2 tbsp vegetable oil

1/2 cup chicken stock

2 tbsp cider vinegar

1/2 tsp dried, or 1 tsp minced fresh, thyme

Note: This recipe yields about 2 cups of apple sauce. The sauce leftover after serving some with the pork will keep in the refrigerator three or more days. It can also be frozen for another time.

1. To make apple sauce, place sliced apples, 1/4 cup apple juice, lemon juice, nutmeg, cinnamon and a pinch of salt in a pot. Set over medium heat and cook apples, stirring occasionally, until they fall apart and dissolve into a sauce, about 18 to 20 minutes. Taste sauce and sweeten with a bit of honey, if desired. Cool sauce to room temperature, transfer to a jar or other container, seal and refrigerate until needed (see Note).

2. Preheat oven to 350 F. Spread flour on a plate. Season pork chops with salt and pepper. Coat pork chops in the flour, shaking off the excess. Place the oil in a large skillet set over medium-high heat. When oil is hot, deeply brown the pork chops, in batches, about 3 to 4 minutes per side, and set in a single layer in 13 x 9” baking dish.

3. Remove excess fat from skillet and set back over medium-high heat. Add the remaining 1/2 cup apple juice, stock, vinegar and thyme and bring to a simmer. Pour this mixture over the pork chops. Tightly cover baking dish with aluminum foil, set in the oven, and bake pork chops 75 to 90 minutes, or until tender. Plate the pork chops and top with some of the braising liquid. Serve with the apple sauce.

BAKED HAM WITH

MARMALADE MUSTARD GLAZE

Smoky tasting baked ham glazed with a mustard spiced, citrusy, sweet and sour tasting glaze.

Ingredients Method

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

1 tbsp orange juice

1 1/2 tsp cornstarch

3/4 cup orange marmalade (see Note)

3 tbsp Dijon mustard

1 tbsp + 1 1/2 tsp brown sugar

1 tbsp + 1 1/2 tsp cider vinegar

Freshly ground black pepper, to taste (you can be generous)

1. Preheat oven to 325 F. Trim excess tough skin off the top of the ham. Line a shallow roasting pan with parchment paper. Set ham in the pan, fatty side up. With a sharp knife, score top and sides of the ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes.

2. While ham bakes, make glaze by combining orange juice and cornstarch in a small pot. Now add the marmalade, mustard, sugar, vinegar and pepper. Set pot over medium, medium-high heat, bring to a simmer, whisking to combine the melting marmalade with the other ingredients. Simmer glaze 1 minute, and then remove from the heat and cover.

Note: Jars of orange marmalade can be found alongside the other jams and jellies we sell. Bon Maman brand orange marmalade was used when testing this recipe, but other brands will also work in the glaze.

3. When ham has baked 80 minutes, baste the top and sides of it with 1/3 of the glaze. Bake ham 10 minutes more, and then baste with half of the remaining glaze. Bake ham another 10 minutes, and then baste with remaining glaze. Bake another 10 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with meat thermometer. Remove ham from the oven, tent with foil, rest 10 minutes, and then slice and serve.

BAKED HAM WITH SPICE & MOJO GLAZE

Mojo is a Cuban/Caribbean-style way to add a bright citrusy flavour to foods. In this case that food is ham, which is rubbed with an aromatic spice mixture, baked and glazed with a reduced mixture of three types of juice - orange, lemon and lime.

Ingredients

1 3/4 cups orange juice

3 tbsp lemon juice

3 tbsp lime juice

1/4 cup + 2 tbsp golden brown sugar

1 tsp ground coriander

1 tsp paprika

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

Options: You can make the glaze a day before needed. Once made, transfer to a bowl, cool to room temperature, cover and refrigerate until needed for the ham. You can score the top of the ham, set it in the roasting pan and rub it with the spice mixture many hours before cooking it. If you do that, keep ham refrigerated until ready to bake.

Method

1. To make glaze, combine juices and sugar in a small pot. Set over medium, medium-high heat and bring to a simmer. Simmer juice until reduced to 3/4 cup. Measure juice to ensure you have 3/4 cup. If you have more than that, simmer it a while longer until you do. Or, if you’ve reduced it too much, top up with water until you have 3/4 cup (see Options).

2. Preheat oven to 325 F. Combine coriander, paprika, cumin, garlic powder and onion powder in a small bowl. Trim ham of any excess tough outer skin and some of the excess fat, if desired. Set ham, fatty side up, in a parchment paper-lined shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Sprinkle and rub ham all over with the spice mixture (see Options). Bake ham, uncovered, 80 minutes.

3. When ham has baked 80 minutes, brush with 1/3 of the glaze. Bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil and rest 10 minutes. Now slice, arrange on a platter and serve.

GLAZED HAM WITH SPICED PINEAPPLE RAISIN CHUTNEY

Hot glazed ham, sliced and served with nicely spiced, pineapple and raisin rich chutney that you can make in advance.

Ingredients Method

1 tbsp vegetable oil

1/2 cup finely diced onions

1 tbsp chopped fresh ginger

1 large garlic clove, minced

1/2 medium ripe pineapple, peeled, cored & cut into small, 1/4 inch cubes

1/2 cup packed brown sugar

1/2 cup raisins

1/2 tsp ground cardamom or coriander

1/4 tsp ground cinnamon

1/8 tsp ground cayenne pepper

1/3 cup rice vinegar or cider vinegar

2 tbsp water

1/2 tsp salt, or to taste

2 tbsp chopped fresh mint, cilantro or parsley

1 (7 to 8 lb) shank or butt portion ham

3 tbsp honey

3 tbsp Dijon mustard

1. Place oil in a medium pot set over medium-high heat. Add onions and cook 2 minutes. Mix in ginger and garlic and cook 1 minute more. Mix in pineapple, sugar, raisins, cardamom (or coriander), cinnamon, cayenne, vinegar, water and salt. Bring chutney to a gentle simmer (small bubbles should just break on the surface), lowering the heat as needed to maintain that gentle simmer. Simmer chutney, uncovered, until pineapple is quite tender and the mixture is thickened, but is still a little wet, about 20 minutes. Remove chutney from heat, stir in mint (or cilantro or parsley), and cool to room temperature. Transfer chutney to a tight sealing jar and refrigerate until needed. It will keep several days.

2. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes.

3. To make glaze, combine honey and mustard in a bowl. When ham has baked 80 minutes, brush with 1/3 of the glaze. Bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and serve with the chutney.

BALSAMIC DIJON PEPPER GLAZED HAM

Here’s an easy way to richly glaze a baked ham with a beguiling, dark, sweet and tangy glaze with accents of mustard and pepper.

1 (7 to 8 lb.) shank or butt portion ham

1/2 cup brown sugar

2 tbsp balsamic vinegar

2 tbsp Dijon mustard

1 tsp coarsely ground black pepper

1. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes.

2. To make glaze, combine sugar, vinegar, mustard and pepper in a bowl.

3. When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer.

4. Transfer ham to a cutting board, brush with any glaze in the pan, if desired, and then tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.

BAKED HAM WITH CHUTNEY GLAZE

Smoky, flavourful ham further enhanced by brushing it with an easy to make, sweet, tangy and spicy mango chutney based glaze.

Ingredients Method

2/3 cup sweet mango chutney (see Note)

2 tbsp unsweetened pineapple juice or orange juice

2 tbsp Dijon mustard

2 tsp cider vinegar

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

Note: Patak’s brand sweet mango chutney was used when testing this recipe. You’ll find jars of it in our Asian foods aisle. Other types of not overly thick and chunky mango chutney will also work here.

Options: You can make the glaze many hours in advance. Cover and refrigerate until needed for the ham.

1. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in a shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes.

2. To make glaze, combine chutney, juice, mustard and vinegar in a bowl (see Options).

3. When ham has baked 80 minutes, brush it all over with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer.

4. Transfer ham to a cutting board, brush with any glaze in the pan, if desired, and then tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.

BAKED HAM WITH APRICOT PINEAPPLE GLAZE

Prep Time 15 min

Cook Time 2 hrs 30 min Serves 8

Smoked, rich tasting ham, glazed with a two-fruit, sweet and tangy glaze, spiced up with Dijon mustard.

Ingredients Method

1 1/3 cups unsweetened pineapple juice

1/2 cup apricot jam

2 tbsp Dijon mustard

2 tsp cider vinegar or rice vinegar

1/4 tsp cinnamon

1/4 tsp ground ginger

Freshly ground black pepper, to taste

1 (7 to 8 lb.) shank or butt portion ham

Options: You can make the glaze a day before needed. Once you’ve made it, transfer to a bowl, cool to room temperature, cover and refrigerate until needed for the ham.

1. Pour pineapple juice into a small pot, set over medium, medium-high heat and bring to a simmer. Simmer juice until reduced to 1/3 cup. Measure juice to ensure you have 1/3 cup. If you have more than that, simmer it a while longer until you do. Or, if you’ve reduced it too much, top up with water until you have 1/3 cup.

2. Pour reduced juice back into the pot. Add jam, mustard, vinegar, cinnamon, ginger and pepper. Set over medium, medium-high heat. Bring to a simmer, whisking to combine the melting jam with the other ingredients. Remove glaze from the heat and set it aside for now (see Options).

3. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes.

4. When ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is richly coloured and piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil and rest 15 minutes. Now slice, arrange on a platter and serve.

BAKED HAM WITH MANDARIN ORANGE POMEGRANATE GLAZE

Succulent ham slathered with a seasonal tasting, sweet and tangy glaze. For a festive presentation, garnish the ham with slices of mandarin orange and pieces of fresh pomegranate

Ingredients Method

1/2 cup freshly squeezed Mandarin orange juice (see Note)

1/2 cup pomegranate juice

3 tbsp brown sugar

2 tbsp Dijon mustard

2 tbsp balsamic vinegar

1 tbsp soy sauce

1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1 tbsp cornstarch

Freshly ground black pepper, to taste

1 (8 to 10 lb) shank or butt portion ham

Note: Three to four medium to large mandarin oranges, when halved and thoroughly squeezed, should yield the juice needed here.

1. Place juices, sugar, mustard, vinegar, soy sauce, cinnamon, ginger, cloves, cornstarch and pepper in a small pot and whisk to combine. Set over medium-high heat and bring to a simmer. Simmer the glaze one minute, until thickened. Cool glaze to room temperature, cover and refrigerate until needed for the ham (the glaze can be made up to a day in advance).

2. Preheat oven to 325 F. Score top of ham in a diamond pattern; making shallow cuts about 1-inch apart. Set ham in a shallow roasting pan, scored-side-up, and bake for 80 minutes.

3. When ham has baked 80 minutes, warm glaze until fluid and spreadable again. Brush ham with 1/3 of the glaze, and bake 10 minutes more. Brush with 1/3 more of the glaze, and bake another 10 minutes. Brush with rest of the glaze and bake another 10 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with a meat thermometer.

4. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice, arrange on a platter and serve.

GLAZED HAM WITH SPICED PINEAPPLE AND YAMS

Honey and mustard glazed ham served with pieces of pineapple and yams, aromatically roasted with spices.

Ingredients Method

1 medium fresh pineapple, peeled, cored, sliced and cut into 1 inch pieces

2 medium yams (each about 200 grams), peeled and cut into 3/4 inch cubes

1/4 cup olive oil

1/2 tsp each ground ginger, cumin & smoked paprika

1/4 tsp ground nutmeg

1/8 tsp ground cayenne pepper

Salt and freshly ground black pepper, to taste

1/3 cup unsweetened pineapple or apple juice

1/3 cup pumpkin seeds (see Note)

1 (8 to 10 lb./3.5 to 4.5 kg) shank or butt portion ham

1/4 cup honey

3 tbsp Dijon mustard

Note: Pumpkin seeds are sold in our Bulk Foods Department.

Options: You can roast the pineapple and yams many hours before needed. Once cooled to room temperature, refrigerate until ready to reheat them after baking the ham.

1. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Place pineapple, yams, oil, ginger, cumin, paprika, nutmeg, cayenne, salt and pepper on the baking sheet and toss to combine. Spread pineapple and yams out so they sit in a single layer. Roast 25 minutes, or until yams are just tender. Remove from oven, sprinkle pineapple and yams with the juice and pumpkins seeds, and set aside for now (see Options).

2. To bake ham, lower oven to 325 F. Score top of ham in a diamond pattern; making shallow cuts about 1 inch apart. Set ham in a shallow roasting pan, scored-side-up. Bake ham, uncovered, 90 minutes. While ham bakes, make glaze combining honey and mustard in a bowl.

3. When ham has baked 90 minutes, brush with 1/2 the glaze, and then bake 15 minutes more. Now brush with the rest of the glaze and bake another 15 to 20 minutes, or until the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer.

4. Transfer ham to a cutting board, tent with foil and rest 15 minutes. While ham rests, set the baking sheet with pineapple and yams on it in the oven to warm up. When ham has rested, slice, arrange on a serving platter or board, and serve with the pineapple and yams.

BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE

Prep Time 15 min Cook Time 125 min Serves 8-10

Here’s a delicious, old school way to bake and richly glaze ham with a simple mixture of brown sugar and mustard accented with a few other taste enhancing things.

Ingredients Method

1 (8 to 10 lb) shank or butt portion ham

1/2 cup packed brown sugar

2 tbsp yellow (prepared) mustard

2 to 3 tsp cider or rice vinegar

Freshly ground black pepper, to taste

Pinches ground cloves and cinnamon

Options: For a spicier taste, replace the yellow mustard with Dijon or English-style mustard.

1. Preheat oven to 325 F. Score top of ham in a diamond pattern; making shallow cuts about 1 inch apart. Set ham in a shallow roasting pan, scored side up. Bake ham, uncovered, 90 minutes.

2. While ham bakes, make glaze combining sugar, mustard, vinegar, pepper, cloves and cinnamon in a bowl.

3. When ham has baked 90 minutes, brush top of it with 1/2 of the glaze, and then bake 15 minutes more. Now brush with the rest of the glaze and bake another 15 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with a meat thermometer.

4. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and slice, arrange on a platter and serve.

Succulent ham richly flavoured and coloured with an easy to prepare, sweet and tangy glaze with bits of cranberry in it.

Ingredients

1 (8 to 10 lb./3.5 to 4.5 kg) shank or butt portion ham

1 cup plus 2 tbsp whole-berry cranberry sauce

1/4 cup honey

4 tsp balsamic vinegar

4 tsp Dijon mustard

1 tsp finely grated orange zest

Pinch each of ground cloves and cinnamon

1. Preheat oven to 325 F. Score the top of ham in a diamond pattern; making shallow cuts about 1-inch apart. Set ham in a shallow roasting pan, scored-side-up. Bake ham, uncovered, for 80 minutes.

2. While ham bakes, make glaze placing the cranberry sauce, honey, vinegar, mustard, zest and spices in a small pot. Set over medium heat, bring mixture to a simmer, and simmer 5 minutes, mixing well to combine everything. Remove from the heat, cover and set aside.

3. When the ham has baked 80 minutes, brush it with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze, and then bake another 10 minutes. Brush with rest of the glaze and bake another 10 to 20 minutes, or until the glaze is rich in colour and the centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with a meat thermometer.

4. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and arrange on a serving platter. Spoon some of glaze that dripped into the bottom of the pan over the ham, and serve.

BAKED HAM WITH SPICED

APPLE HONEY GLAZE

Succulent ham slathered with a spiced, sweet, tangy, sticky glaze that flavours and enhances the look of the ham as it bakes.

Ingredients Method

1 (8 to 10 lb) shank or butt portion ham

1 (250 mL) jar apple jelly (see Note and Options)

2 tbsp honey

2 tbsp Dijon mustard

1 tbsp cider vinegar

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Freshly ground black pepper, to taste

Note: Jars of apple jelly are available in the aisle that other jams and jellies are sold.

Options: To make spiced apricot honey glaze, simply replace the apple jelly with a 250ml jar of apricot jam.

1. Preheat oven to 325 F. Score top of ham in a diamond pattern; making shallow cuts about 1 inch apart. Set ham in a shallow roasting pan, scored side up. Bake ham, uncovered, 80 minutes.

2. While ham bakes, make glaze by placing jelly, honey, mustard, vinegar, cinnamon, cloves, nutmeg and black pepper in a small pot. Set over medium, medium-high heat and bring to a simmer. Simmer and mix to combine the melted jelly with the other ingredients, about 3 to 4 minutes. Remove glaze from heat.

3. When ham has baked 80 minutes, brush with 1/3 of the glaze, and then bake 10 minutes more. Brush with 1/3 more of the glaze, and then bake another 10 minutes. Now brush ham with rest of the glaze and bake another 10 to 20 minutes, or until centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with a instant-read meat thermometer.

4. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and slice and arrange on a serving platter. Spoon some of the glaze that dripped into the bottom of the pan over the ham, and serve.

BAKED HAM WITH PINEAPPLE RUM SAUCE

Smoky ham glazed and served with a sweet, sour and gingery tropical-style sauce, rich with pineapple and rum.

Ingredients

2 cups peeled, cored and diced fresh pineapple (see Note)

1 cup unsweetened pineapple juice

1/3 cup rum

1/4 cup brown sugar

2 tbsp cider vinegar

2 tbsp soy sauce

2 tsp chopped fresh ginger

Pinch ground cayenne pepper

1 tbsp + 1 tsp cornstarch

1 (7 3/4 to 10 lb.) shank or butt portion ham

Note: Diced means to cut into 1/2 inch cubes. Peeled and cored pieces of pineapple are sold in our Produce Department. You can, of course, also peel and core it yourself. The pineapple rum sauce can be made many hours before needed. Once made, cool to room temperature, cover and refrigerate until needed.

Method

1. Preheat oven to 325 F. Carefully remove any tough outer rind on the ham. Now score top of ham in a diamond pattern; making shallow cuts about 1 inch apart. Set ham in a shallow roasting pan, scored side up, and bake 80 minutes.

2. While ham bakes, make sauce by blending the first 8 ingredients in a food processor or blender until smooth. Transfer to a small pot and whisk in the cornstarch. Set pot over medium heat, bring to a simmer, and simmer sauce 1 minute. Remove the pineapple rum sauce from the heat (see Options).

3. When ham has baked 80 minutes, brush it with a 1/4 cup of the pineapple rum sauce, and bake 10 minutes more. Brush ham with 1/4 cup more of the sauce, and bake another 10 minutes. Now brush with 1/4 cup more of the sauce and bake another 10 to 20 minutes, or until centre of the ham is piping hot, about 140 F (60 C) or above when tested in the very centre with a meat thermometer.

4. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and arrange on a platter. Return remaining pineapple rum sauce to a simmer, transfer to a bowl, and serve with the ham

GINGER HONEY RIBS WITH CURRIED CAULIFLOWER STIR-FRY

Tender pork ribs, flavoured with ginger, honey and other good things, accompanied with curry-spiced, stir-fried cauliflower florets. Serve ribs and cauliflower with steamed rice.

Ingredients

3 1/2 to 3 3/4 lbs. (about 1.6 kg to 1.7 kg) pork side ribs

2 Tbsp vegetable oil, plus some for greasing (divided)

• salt and freshly ground black pepper, to taste (see Options)

1/2 cup honey

1 Tbsp + 1 tsp finely chopped fresh ginger

2 Tbsp Dijon mustard

3 Tbsp soy sauce (divided)

2 Tbsp rice vinegar or cider vinegar

2 Tbsp ketchup

1 medium head cauliflower, cored, trimmed and cut into small (about 1 1/2-inch wide) florets

1 tsp curry powder

• salt to taste

2 green onions, thinly sliced

Method

1. Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 3- or 4-inch wide pieces. Lightly oil and grease the centre of each piece of foil. Now divide and set some of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.

2. While ribs cook, make glaze for them by combining honey, ginger, mustard, 2 Tbsp soy sauce, vinegar and ketchup in a bowl. Bring a large pot of water to a boil over medium-high heat. Add the cauliflower florets and cook 3 minutes. Now drain well and set the cauliflower in a single layer on a wide plate.

3. When ribs have cooked 1 hour 40 minutes, carefully open up the foil packages of them. Brush the ribs with half the glaze mixture. Set back in the oven and bake 10 minutes. Brush ribs with remaining glaze and bake 10 minutes more.

4. While the ribs finish baking, pour 2 Tbsp oil into a large skillet set over medium-high heat. When oil is hot, add cauliflower, sprinkle it with the curry powder and salt, and stirfry 2 to 3 minutes, until tender and flavourfull. Drizzle cauliflower with 1 Tbsp soy sauce, add the green onions, and toss to combine. Remove cauliflower from the heat.

5. When cooked, arrange ribs on a platter and drizzle with any glaze left in the foil packages. Set cauliflower in a serving bowl and serve with the ribs.

HOISIN CHILI GARLIC RIBS

Asian-style ribs cooked until tender, and then cut into single bone pieces. The ribs are then glazed and richly flavoured with a hoisin sauce mixture spiked with garlic and chili sauce.. Serve the ribs with steamed rice and stir-fried vegetables.

Ingredients

2 large full rack pork back ribs

Vegetable oil

Salt and freshly ground black pepper, to taste

3/4 cup hoisin sauce

2 large garlic cloves, minced

2 tsp Sriracha or other smooth Asian-style chili sauce, or to taste

2 tbsp rice vinegar

1 tbsp ketchup

1 tbsp soy sauce

1 tbsp honey

1 tsp sesame oil

2 tsp finely chopped fresh ginger

Method

1. Preheat oven to 325 F. Tear two, 2 foot long pieces of aluminum foil and set on a work surface. Lightly oil the centre part of the foil on which you will set the ribs. Set a rack of ribs, meaty-side-up, in the centre of each piece of foil. Season ribs with salt and pepper. Seal ribs in the foil. (If the foil tears during this process, wrap ribs in a second piece of foil.) Set ribs in a single layer on a large baking sheet. Bake ribs 90 minutes, or until very tender.

2. While ribs bake, make sauce by combining, in a bowl, the hoisin sauce, garlic, Sriracha, vinegar, ketchup, soy sauce, honey, sesame oil and ginger.

3. When ribs have done baking, remove from oven and open up each foil package. Leave the oven on. Let ribs cool five minutes. Now carefully transfer one of the racks of ribs to a cutting board. Cut that rack of ribs into single bone pieces. Arrange those pieces in a neat row back on the foil you removed the ribs from. Cut the second rack of ribs this way and set them back on the foil, too.

4. Brush top of ribs with half of the hoisin sauce mixture. Set back in the oven and bake, uncovered, 10 minutes. Brush ribs with remaining hoisin sauce mixture, and then bake 10 minutes more, or until richly glazed and flavourful. Arrange ribs on a platter, drizzle with the hoisin sauce mixture left in the foil, and then serve.

BBQ PORK BACK RIBS WITH MAC AND CHEESE SALAD

Tender baked ribs, seared, sauced and finished on a barbecue, served with country-style macaroni salad dressed up with tangy cheese, pickles, vegetables and a creamy dressing. Round out the meal by serving the ribs and salad with corn on the cob.

Ingredients

2 cups elbow macaroni

1 cup mayonnaise

1/3 cup sour cream

2 tbsp each yellow prepared mustard & cider vinegar

2 tsp honey

A few splashes of Tabasco or other hot pepper sauce and Worcestershire sauce

Salt and freshly ground black pepper, to taste

150 grams aged cheddar cheese, cut into small cubes (about 1 1/4 cups)

1 medium rib of celery, finely diced

3 green onions, thinly sliced

1 medium carrot, grated

2 medium dill pickles, finely chopped

1/4 cup chopped parsley

1 tsp each smoked paprika, chili powder, oregano & ground cumin

3 large, meaty, full racks of pork back ribs (each about 850 to 950 grams)

Vegetable oil or vegetable oil spray

Your favourite barbecue sauce, to taste

Method

1. To make salad, bring a large of pot of lightly salted water to a simmer over medium, medium-high heat. Add the macaroni, return to a simmer, and cook until just tender, about 8 to 10 minutes. Drain macaroni well, cool in ice-cold water, and drain well again. Place mayonnaise, sour cream, mustard, vinegar, honey, Tabasco, Worcestershire, salt and pepper in a salad bowl and whisk to combine. Add the macaroni, cheese, celery, onion, carrot, pickles and parsley and mix to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.

2. To cook ribs, preheat oven to 325 F. Combine paprika, chili powder, oregano and cumin in a small bowl. Tear six, 18 inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, creating six half-rack portions. Pat ribs dry with paper towel. Lightly oil the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Sprinkle and rub ribs with the paprika mixture, salt and pepper. Package up and seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 100 minutes, or until very tender.

3. When ribs have done baking, preheat a barbecue to medium-high. Remove ribs from the foil, set on the barbecue and grill them until nicely charred, about 3 to 5 minutes per side. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook 1 minute more. Serve ribs with the mac and cheese salad.

PORK SIDE RIBS WITH MEMPHIS STYLE BBQ SAUCE

Pork side ribs baked in foil until tender, then grilled and brushed with a richly flavoured, sweet and tangy Memphis-style barbecue sauce.

Ingredients Method

3 1/4 to 3 1/2 lbs. (about 1.5 to 1.6 kg) pork side ribs

Vegetable oil

Salt and freshly ground black pepper, to taste (see Options)

1 cup ketchup

1/3 cup cider vinegar

1/4 cup packed brown sugar

2 tbsp yellow mustard

2 tbsp cooking molasses

2 tsp Worcestershire sauce

1 tsp Tabasco or other hot pepper sauce

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

Options: Instead of simply seasoning the ribs with salt and pepper, try doing so with your favourite brand of seasoning salt. This recipe can be doubled if feeding a larger group.

1. Preheat oven to 325 F. Tear 3, 18 inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6 inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.

2. While ribs cook, make sauce by combining ketchup, vinegar, sugar, mustard, molasses, Worcestershire, Tabasco, garlic powder, onion powder and paprika in a small pot. Set over medium heat, bring to a gentle simmer, and simmer sauce 10 minutes. Remove sauce from the heat and cover.

3. When ribs have done baking, preheat a barbecue or indoor grill to mediumhigh. Remove ribs from the foil and grill 3 to 5 minutes on either side, until nicely charred. Lower heat to medium-low. Turn ribs meaty side up. Brush top of the ribs with barbecue sauce and cook a few minutes more. Plate ribs and serve remaining barbecue sauce alongside, for drizzling on the ribs (see Note).

Note: Any leftover barbecue sauce you have could be stored in a tight sealing jar in the refrigerator. It will keep a week or more and can be used on other items you might grill, such as chicken and burgers.

BBQ BACK RIBS WITH CHAYOTE SLAW

Prep Time 30 min Cook Time 96 - 110 min Serves 4

Back ribs cooked until tender in the oven and barbecued until nicely charred. The ribs are brushed with your favourite barbecue sauce and served with slaw.

Ingredients Method

2 large full racks pork back ribs

2 tbsp vegetable oil, plus some for greasing

1 tsp each paprika, chili powder, ground cumin & 1 tsp oregano

Salt and freshly ground black pepper, to taste

3 tbsp rice vinegar or cider vinegar

1 tbsp honey

2 tsp Dijon mustard

A few slashes hot pepper sauce, such as Tabasco

1 1/2 cups chayote squash, cut into thin, 2-3 inch long strips

(see Note)

1 1/2 cups thinly shredded red cabbage

1 medium yellow or orange bell pepper, cut into small cubes

2 green onions, thinly sliced

Your favourite barbecue sauce, to taste

Note: 1 medium to large chayote squash should yield the sliced amount needed here. Chayote is a summer squash sometimes called a vegetable pear because of its similar shape, size and texture. It can be eaten raw, sliced and used in a salad, or diced and added to salsa. It can also be cooked as you would other summer squashes, such as zucchini, by methods such as sautéing, grilling and roasting. Chayote can also be cubed and added to stews and soup.

1. Preheat oven to 325 F. Tear 4, 18 inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, into 2, half-rack portions. Pat ribs dry with paper towel. Lightly oil and grease the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Combine paprika, chili powder, cumin and oregano in a small bowl. Sprinkle and rub ribs with this mixture, and season with salt and pepper. Seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 90 to 100 minutes, or until very tender.

2. While ribs bake, make slaw by combining vinegar, 2 tbsp vegetable oil, honey, mustard and hot pepper sauce in a salad bowl. Add the chayote squash, cabbage, bell pepper and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate slaw until needed.

3. When ribs have done baking, preheat barbecue to medium-high (see Options). Remove ribs from the foil and grill them 3 to 5 minutes on either side, until nicely charred. Lower the heat to medium-low. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook a few minutes more. Serve ribs with the slaw.

Options: If you don’t have a barbecue, once baked, remove ribs from the foil and set on a parchment paper-lined baking sheet. Brush ribs with barbecue sauce, to taste. Put ribs back in the oven and bake, uncovered, 10 to 15 minutes more, or until nicely glazed.

TENDER PORK SIDE RIBS WITH MANGO CHUTNEY GLAZE

In this recipe, slabs of pork side ribs are wrapped in foil and baked. As the ribs bake in the foil, they steam in their natural juices, making them very tender when ready to brush with the flavourful, easy to make, mango chutney glaze. Recipe can be doubled if feeding a larger group.

Ingredients Method

3 1/4 to 3 1/2 lbs. pork side ribs

Vegetable oil

3/4 cup mango chutney (see Note)

2 tsp lime juice

2 tsp orange juice

2 tsp soy sauce

Note: Mango chutney is sold in our Asian foods aisle. Choose a smoother, less chunky-style for this recipe, such as Patak’s or Sharwood’s brands. Major Grey chutney, such as Sharwood’s brand, will also work here.

1. Preheat oven to 325 F. Tear 3, 18 inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6 inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty side up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.

2. Make glaze by combining chutney, juices and soy sauce in a bowl.

3. When ribs are tender, remove from oven and uncover. Line a second large baking sheet with parchment paper. Cut each slab of ribs, widthwise, into two or three pieces. Set the ribs on the baking sheet, meaty side up. Brush the ribs with half of the mango chutney glaze. Bake ribs, uncovered, 10 minutes. Brush ribs with remaining glaze, bake 10 minutes more, and then serve.

FAMILY STYLE BBQ RIBS AND CAESAR SALAD

Here’s a large batch of flavourful pork ribs and tangy caesar salad that should feed a good-sized family and/or group of friends. The recipe can be halved if you are serving a smaller group. Serve the ribs and salad with corn on the cob.

Ingredients

1 cup mayonnaise

3 anchovies, finely chopped, or 1 tbsp

anchovy paste (see Options)

3 tbsp olive oil, plus some for brushing

1 tbsp Dijon mustard

2 tsp lemon juice, or to taste

2 tsp red wine vinegar, or to taste

2 large garlic cloves, minced

2 tsp Worcestershire sauce, or to taste

1/2 to 1 tsp Tabasco sauce, or to taste

Freshly ground black pepper, to taste

2 (about 3 1/2 to 4 lb) packages pork side ribs

Seasoning salt or Cajun spice, to taste

Your favourite barbecue sauce, to taste

16 cups chopped romaine (see Note)

Homemade or store-bought croutons and freshly grated Parmesan cheese, to taste

Note: Two large or 3 small to medium heads of romaine should yield the chopped amount needed.

Method

1. To make caesar dressing, in a jar, combine mayonnaise, anchovies (or anchovy paste), 3 tbsp olive oil, mustard, juice, vinegar, garlic, Worcestershire, Tabasco and pepper. Seal jar and refrigerate dressing until needed.

2. Place an oven rack in the upper middle of the oven. Also place an oven rack in lower middle part. Preheat oven to 325 F. Set out two baking sheets. Tear six 18 inch long pieces of aluminum foil. Cut ribs, widthwise, into 6 about 6 to 8 inch long slabs. Lightly oil the centre of each piece of foil. Set 2 slabs of ribs, meaty-side up, in a row down the centre of each piece of foil and season with seasoning salt (or Cajun spice).

3. Fold and tightly seal the ribs in the foil. Set 3 foil packages of ribs in a single layer on each baking sheet. Set one sheet on the upper rack in the oven. Set the other one on the lower rack. Bake ribs 50 minutes. Switch the position of the ribs; setting the sheet on the lower rack on the upper one, and the one on the upper rack on the lower one. Bake ribs 50 minutes more, or until very tender.

4. Remove ribs from oven and uncover. Preheat barbeque to medium-high. Transfer ribs to a cutting board and cut each slab, widthwise, into 3 to 4 pieces. Set ribs on the barbecue and grill 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and brush with bbq sauce. Let sauce heat through a few minutes.

5. To make salad, place romaine, croutons and cheese in a large salad bowl. Add caesar dressing, to taste, and toss to combine. Arrange ribs on a platter and serve with the salad. Any leftover caesar dressing will keep in the refrigerator several days.

PORK SIDE RIBS WITH BROWN SUGAR BBQ SAUCE

Prep Time 25 min

Cook Time 1 hr 55 min Serves 3 - 4

Ribs, baked in foil until very tender, grilled and then topped with a zesty brown sugar bbq sauce. Serve the ribs with baked potatoes and corn on the cob.

Ingredients Method

3 1/2 to 4 lbs. (about 1.5 kg. to 1.8 kg) pork side ribs

Vegetable oil

Salt and freshly ground black pepper, to taste

1 cup golden yellow brown sugar

2/3 cup ketchup

2 tbsp cider vinegar

1 tbsp soy sauce

1 tbsp whole grain or regular Dijon mustard

2 tsp Worcestershire sauce

1 tsp Tabasco or other hot pepper sauce, or to taste

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

Options: The bbq sauce can be prepared in advance. Once made and cooled to temperature, transfer to a jar, seal and refrigerate until needed. It will keep several days.

1. Preheat oven to 325 F. Tear 3, 18 inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6 inch long slabs.

2. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.

3. While ribs bake, make bbq sauce by combining remaining ingredients in a small pot. Set over medium heat and cook until sauce comes to a simmer. Simmer 2 minutes, and then remove from the heat (see Options).

4. When ribs are tender, remove from oven and uncover. Preheat barbeque to medium-high. Transfer ribs to a cutting board and cut each slab of them, widthwise, into 3 to 4 pieces. Set ribs on the barbecue and grill 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and generously brush with the bbq sauce. Let sauce heat through a few minutes, and then serve.

KOREAN STYLE

PORK SIDE RIBS

These tender, succulent, Asian style ribs have a palate pleasing salty, sweet, spicy and sour flavour. Serve the ribs with steamed rice and an Asian style salad, such as the Taylor Farms Asian Chopped Salad Kit sold in our Produce Department.

Ingredients

1/2 cup soy sauce (see Note)

1/4 cup water

2 tbsp rice vinegar

2 tsp sesame oil

2 tsp sriracha, or other smooth hot chili sauce

4 large garlic cloves, minced

2 tsp finely grated ginger

1/3 cup coarsely grated onion

3 to 3 1/2 lbs. pork side ribs

2 to 3 tbsp honey

2 tsp roasted sesame seeds (see Note)

1 large green onion, halved lengthwise, and then thinly sliced, widthwise

Method

1. Place soy sauce, water, vinegar, sesame oil, sriracha, garlic, ginger and onion in 13 x 9 inch dish and mix to combine. Cut the ribs, widthwise, into 2- to 4-inch pieces. Add the ribs to the dish and turn to coat. Cover, refrigerate and marinate ribs 8 hours, or overnight, turning them occasionally.

2. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Now set ribs in a single layer, meaty-side up, on the baking sheet. Spoon the marinade left in the dish over the ribs. Tightly cover ribs with foil and bake 1 hour 40 minutes.

3. Uncover ribs. Drizzle ribs with honey. Bake ribs, uncovered, 10 to 15 minutes more, or until richly glazed and tender. Arrange ribs on a serving platter, drizzle with pan juices, sprinkle with sesame seeds and green onion, and serve.

TENDER FOIL BAKED PORK RIBS WITH ANCHO CHILI CITRUS GLAZE

Baking ribs sealed in foil steams them in their natural juices and makes them very tender. The ribs are then cut into smaller pieces, set on a baking sheet, brushed with a chili/citrus glaze and baked a while longer, until very flavourful.

Ingredients

3 1/2 - 4 lbs. (about 1.5 kg. - 1.8 kg) pork side ribs

Vegetable oil

1 tsp each smoked paprika, dried oregano & ground cumin

Salt and freshly ground black pepper, to taste

1 1/4 cups barbecue sauce (see Note)

1 1/2 tsp ancho chili powder pepper (see Note)

1/4 cup honey

3 tbsp each lime & orange juice

Method

1. Preheat oven to 325 F. Tear 3, 18 inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6 about 6 inch long slabs.

2. Lightly oil the centre of each piece of foil on which you will set the ribs. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Combine paprika, chili powder and cumin in a small bowl. Sprinkle mixture on the ribs. Now season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the three foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.

3. While ribs bake, make glaze by combining barbecue sauce, chili powder, honey and juices in a small pot. Set over medium-high heat, bring to a simmer, and simmer 2 minutes. Remove glaze from the heat and set aside until needed.

Note: Bull’s-Eye brand “Bold Original” barbecue sauce was used when testing this recipe. Ancho chili powder is sold in our bottled spice/herb aisle. It’s made from dried poblano peppers, which have a rich, earthy flavour with medium heat.

4. When ribs have done baking, remove from the oven, remove from the foil and set on a cutting board. Line the baking sheet you baked them on with parchment paper. Carefully cut each slab of ribs, widthwise, into 2 or 3 pieces. Set those pieces of ribs on the baking sheet. Generously brush the top of the ribs with the glaze. Set ribs back in the oven and bake 15 minutes, or until flavoured with the glaze. If you did not brush the ribs with all of the glaze, serve the rest in a bowl alongside them at the table.

AUTUMN PORK RIBS WITH SAUERKRAUT, SQUASH AND APPLES

Pork side ribs roasted and glazed with spiced mustard and honey. They are then cooked until mouth wateringly tender in a perfect for autumn sauerkraut, squash and apple mixture.

Ingredients Method

3 1/2 to 4 lbs. pork side ribs, trimmed of excess fat

Salt and freshly ground black pepper, to taste

1/3 cup whole grain Dijon mustard

2 tbsp honey

1/2 tsp ground sage

1/2 tsp smoked paprika

1/4 tsp garlic powder

1 (796ml) jar sauerkraut, drained well, lightly rinsed and drained well again

2 cups peeled and cubed squash, such as butternut

1 medium onion, halved and sliced

1 large red apple, cored and cut into 1/2 inch cubes

1 medium celery rib, sliced

2 cups no-salt chicken stock or broth

Chopped fresh parsley, to taste (optional)

Note: The casserole dish used when testing this recipe was 12 1/2 x 9 inches in width, and 3 inches deep. A large Dutch oven could also be used here.

1. Preheat oven to 425 F. Line a large sided baking sheet with parchment paper. Cut ribs, widthwise, into 2 to 4 inch pieces. Set ribs, meaty side up, in a single layer on the baking sheet, season with salt and pepper, and then roast 30 minutes.

2. While ribs roast, combine mustard, honey, sage, paprika and garlic powder in a small bowl. When ribs have roasted 30 minutes, slather top of them with the mustard mixture, and then roast 15 minutes more. Remove ribs from oven. Lower oven temperature to 300F.

3. Combine sauerkraut, squash, onion, apple and celery in a large bowl. Spoon half the sauerkraut mixture into a large casserole dish (see Note). Set ribs, slightly overlapping them, on top of the sauerkraut mixture in the casserole. Spoon remaining sauerkraut mixture in the bowl over the ribs. Pour in the stock (or broth).

4. Cover the casserole dish, set in the oven and cook 90 minutes, or until ribs are very tender. Serve ribs and sauerkraut mixture right from the casserole dish, or arrange on a platter. Sprinkle with parsley, if desired.

PORK SIDE RIBS WITH SUMMER PEACH BBQ SAUCE

Tender baked ribs, charred on the barbecue, and then slathered with a smoky, sweet and tangy barbecue sauce flavoured with in-season B.C. peaches.

Ingredients Method

3 3/4 to 4 lbs. pork side ribs, trimmed of excess fat and cut into 4” or so long pieces

1 tsp each chili powder & paprika

1/2 tsp onion powder

1/4 tsp each ground sage & garlic powder

Salt and freshly ground black pepper, to taste

1 cup unsweetened apple juice, beer or water

2 ripe, medium peaches

3/4 cup regular barbeque sauce (see Note)

1 tbsp each Dijon mustard, rice or cider

vinegar & honey

2 tsp soy sauce

Note: Bulls-Eye brand barbecue sauce was used when testing this recipe. Options: The peach barbecue sauce can be made a day or more in advance. Once cooled, transfer to a jar, seal and refrigerate until needed.

1. Preheat oven to 325 F. Line a large, sided baking sheet with parchment paper. Set on the ribs, meaty side up. Combine chili powder, paprika, onion powder, sage and garlic powder in a small bowl. Sprinkle and rub this mixture on the ribs. Season ribs with salt and pepper. Pour juice (or beer or water) into the pan. Cover ribs and bake 1 hour and 45 minutes to 2 hours, or until tender.

2. While ribs bake, bring a medium pot of water to a boil over medium-high heat. Cut a small star into the blossom end of each peach. Plunge peaches into the boiling water about 2 minutes, until the skins loosen. Set peaches on a plate, let cool a few minutes and then peel off the skins. Now cut the flesh off each peach and very coarsely chop. Set chopped peaches, barbeque sauce, mustard, vinegar, honey and soy sauce in a food processor or blender and pulse until smooth. Transfer this peach bbq sauce to a small pot, set over medium heat and bring to a simmer. Simmer sauce 5 minutes, and then remove from the heat (see Options).

3. When ribs have done baking, remove from the oven and uncover. Preheat barbeque to mediumhigh. Grill ribs 3 to 5 minutes on either side, until nicely charred. Generously brush ribs with the peach barbecue sauce, let it heat through a few minutes, and the ribs are ready to enjoy. Any leftover sauce can be served alongside the ribs, or be refrigerated or frozen and saved for another time.

HAWAIIAN STYLE TENDER BAKED SIDE RIBS

Prep Time 20 min

Chinese immigrants to Hawaii have long influenced the cuisine served there. In this recipe, that means flavouring ribs with soy sauce, five-spice powder, ginger and garlic. Serve the ribs with rice, a green vegetable and some charred slices of fresh pineapple.

Ingredients

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup brown sugar

1 tsp five-spice powder (see Note)

1 tsp coarsely ground black pepper

1 tsp finely grated fresh ginger

2 medium garlic cloves, minced

1 cup pineapple juice (divided)

3 1/2 to 3 3/4 lbs. pork side ribs, trimmed of excess fat and cut into 6 inch or so long slabs

2 green onions, thinly sliced (optional)

Note: Five-spice powder is sold in small bottles in our Asian foods aisle

Method

1. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Combine soy sauce, ketchup, sugar, five-spice powder, pepper, ginger, garlic and 1/2 cup of the pineapple juice in a large bowl. Transfer 3/4 cup of this mixture to a glass or other measuring cup, cover and refrigerate until needed below.

2. Set the ribs in the remaining soy sauce mixture in the large bowl and turn to coat. Now set ribs in a single layer, meaty side up, on the baking sheet. Drizzle the ribs with the soy sauce mixture left in the large bowl. Pour the remaining 1/2 cup of pineapple juice around the ribs. Tightly cover ribs with foil and bake 90 minutes.

3. When ribs have baked 90 minutes, remove from the oven and uncover. Drizzle and brush the ribs with 1/2 of the soy sauce mixture in the measuring cup. Bake ribs, uncovered, another 15 minutes. Now drizzle and brush with remaining soy sauce mixture. Bake ribs, uncovered, 15 minutes more, or until richly glazed and very tender.

4. Cut ribs, widthwise, into smaller pieces, if desired. Arrange on a platter, spoon some of the pan juices over top, sprinkle with green onions, if using, and serve.

BAKED & BARBECUED RIBS WITH HAVARTI BISCUITS

Tender, succulent pork ribs served with easy to make biscuits rich with tangy cheese. If desired, also serve the ribs with corn on the cob and the fully loaded potato salad sold in our Deli Department.

Ingredients Method

2 cups all-purpose flour

1 tbsp baking powder

1 tsp granulated sugar

1/2 tsp salt

1/4 cup cold butter, cut into small cubes

100 grams havarti cheddar cheese, grated (see Note)

2 green onions, thinly sliced

1 cup milk

2 large, whole racks, pork back ribs, each cut into two

rib pieces

1 tsp each chili powder, ground cumin & smoked paprika

Salt and freshly ground black pepper

1 cup apple juice or water

Your favourite barbecue sauce, to taste

Note: To serve biscuits warm, bake them just before you finish cooking the ribs on the barbecue. You can use plain or flavoured havarti cheese, such as jalapeño or dill, in the biscuits.

1. To make biscuits, preheat oven to 425 F. Line a baking sheet with parchment paper. Combine flour, baking powder, sugar and 1/2 tsp salt in a bowl. With your fingers, two forks or a pastry cutter, cut in butter until well distributed. Now mix in cheese and green onions. Gently mix in milk until loose dough forms, and then turn on to a floured surface.

2. With floured hands, knead and shape dough into a ball. Flatten the ball into a 6-inch or so square. With a floured knife, cut that square into 9, about 2 x 2inch biscuits. Round the edges of each biscuit, and set on the baking sheet, spacing them 3 inches apart. Bake for 18 to 20 minutes, until puffed and golden (see Note).

3. To make ribs, preheat oven to 325 F. Line a baking sheet with parchment paper. Set on the ribs, meaty side up. Combine chili powder, cumin and paprika in a small bowl; sprinkle on the ribs. Season ribs with salt and pepper. Pour juice (or water) into the pan. Cover ribs and bake two hours, or until tender, and then remove from the oven.

4. Preheat barbeque to medium-high. Grill ribs 3 to 5 minutes on either side, until nicely charred. Brush ribs with barbecue sauce, to taste, let it heat through a few minutes, and the ribs are ready to enjoy with the biscuits.

BBQ RIBS WITH SRIRACHA HONEY MUSTARD GLAZE

Baked until tender and charred on the barbecue, these meaty pork back ribs are brushed and flavoured with a mustardy, tangy and sweet, chili-sauce-spiced glazed.

Ingredients

1/3 cup honey

1/3 cup Dijon mustard

1/3 cup yellow mustard, such as French’s

2 to 3 tsp sriracha, or to taste (see Note)

2 large whole racks pork back ribs, each cut in half

1 tsp chili powder

1 tsp oregano

1 tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 cup unsweetened apple juice, beer or water

Note: Sriracha is smooth chili sauce sold in bottles in our Asian foods aisle. The amount called for in this recipe will yield a sauce with a mildly spicy taste. If you like things very spicy, simply add more sriracha.

Method

1. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Combine honey, mustards and sriracha in a bowl. Cover this sriracha honey mustard glaze and set aside until needed.

2. Set ribs on the baking sheet, meaty side up. Combine chili powder, oregano and smoked paprika in a small bowl. Sprinkle and rub mixture on the ribs. Season ribs with salt and pepper. Pour juice (or beer or water) into the pan. Tightly cover ribs with foil and bake 2 hours, or until tender. Remove ribs from oven and uncover.

3. Preheat barbeque to medium-high. Set ribs on the barbecue and grill 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and generously brush with sriracha honey mustard glaze. Let glaze heat through a few minutes. Serve the remaining glaze alongside the ribs, for drizzling on them once plated.

EASY OVEN BBQ RIBS

Side ribs, cut into smaller pieces, baked on onions until succulently tender, and tastily glazed with barbecue sauce. The ribs are easy to make and delicious to eat..

Ingredients Method

1 large onion, halved and thinly sliced

1/2 cup unsweetened apple juice or chicken stock

3 3/4 lbs. (1.7 kg) pork side ribs, trimmed of excess fat, and cut into 1 or 2 ribs pieces

Salt and freshly ground black pepper, to taste

1 cup barbecue sauce, or taste

Note: Note: The board, serving dish and napkin shown in the photograph are available at Quality Foods, A Step Above.

1. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Spread sliced onions into the bottom of the pan. Pour in the juice (or stock).

2. Set ribs in a single layer, meaty side up, on top of the onions. Season with salt and pepper. Brush half the barbecue sauce on top of the ribs. Tightly cover pan with foil and bake ribs 1 hour 45 minutes to 2 hours, until quite tender.

3. Uncover ribs and brush them with the remaining barbecue sauce. Bake ribs, uncovered, 20 to 30 minutes more, or until richly glazed by the sauce. Set ribs on a serving platter or board, with some of the onions, if desired, and serve.

PORK RIBS WITH SWEET & SOUR PINEAPPLE PEPPER SAUCE

Succulent pork ribs topped and cooked with a sweet and sour sauce strewn with bits of pineapple and bell peppers. Serve these saucy ribs with steamed rice, or the fried rice we sell in store.

Ingredients Method

3 1/4 lbs pork side ribs

Salt and freshly ground black pepper, to taste

1 cup water

1 tbsp vegetable oil

1 medium green & red bell pepper & 1 medium onion, cut into 1/2-inch cubes

1 large garlic clove, minced

2 tsp finely grated fresh ginger

1 cup unsweetened pineapple juice

1 cup tomato sauce

1/4 cup brown sugar

1/4 cup rice or cider vinegar

2 tbsp soy sauce mixed 1 tbsp cornstarch

1 3/4 cups fresh peeled, cored pineapple, cut into 1/2-inch

cubes (see Note)

1 to 2 tsp Sriracha or other hot Asian-style chili sauce (optional)

2 green onions, thinly sliced

1 tbsp roasted sesame seeds, or to taste (optional; see Note)

Note: Pieces of peeled and cored fresh pineapple are sold in our Produce Department. Roasted sesame seeds are sold in our Asian foods aisle. The round platter shown in the photo is from Quality Foods, A Step Above.

1. Preheat oven to 450 F. Trim loose fat from ribs and cut into single-bone pieces. In places where there are no bones, cut meat, widthwise, in 1 1/2 inch wide strips. Set ribs, meaty-side up, in a single layer in a large, 16 x 12 inch or similar sized shallow roasting pan. Season ribs with salt and pepper.

2. Bake ribs, uncovered, 30 minutes. Remove ribs from the oven. Lower oven to 325 F and pour water into the roasting pan. Tightly cover ribs with foil and bake 60 minutes more.

3. Meanwhile, make sweet and sour sauce for ribs by placing oil in a pot set over medium-high heat. Add bell peppers, onion, garlic and ginger and cook and stir 3 to 4 minutes. Now add juice, tomato sauce, sugar, vinegar, soy sauce/cornstarch mixture, cubed pineapple and chili sauce, if using. Bring mixture to a simmer, and then remove from the heat.

4. When ribs have baked 60 minutes more, carefully drain liquid from the pan. Pour sauce over the ribs. Cover and bake ribs 30 minutes more, or until tender. Sprinkle ribs with green onions and sesame seeds, if using, and serve.

PORK SIDE RIBS WITH SAVOURY SUMMER BLACKBERRY GLAZE

Baked until very tender ribs, charred on the barbecue, brushed and served with a sweet and tangy blackberry glaze.

Ingredients

1 1/4 cups fresh or frozen blackberries

2/3 cup blackberry jam

1/2 cup orange juice

2 tbsp balsamic vinegar

1 tbsp brown sugar

1 tbsp soy sauce

1 tbsp Dijon mustard

1 tsp chopped fresh ginger, or pinch or 2 of dried

1/2 tsp hot chili sauce, such as sriracha, or to taste

2 tsp cornstarch mixed with 1 tbsp cold water

3 1/2 to 3 3/4 lbs. (1.6 to 1.7 kg) pork side ribs

Salt and freshly ground black pepper, to taste

1 cup water

Method

1. Place blackberries, jam, juice, vinegar, sugar, soy sauce, mustard, ginger and chili sauce in a small pot. Set over medium, medium-high heat and bring to a simmer. Cook and occasionally stir until jam is melted and blackberries have softened, about 5 minutes. Remove from the heat and purée the mixture in the pot with an immersion (hand) blender. Or do that in a food processor or blender.

2. Set a fine sieve over a second small pot. Pour blackberry mixture into the sieve. Firmly whisk and push and strain the mixture through the sieve into the second pot. Add cornstarch/water mixture to the strained blackberry mixture. Set pot back over the heat, return to a simmer and cook 1 minute, until the blackberry glaze has lightly thickened. Remove from heat, cool to room temperature, cover and refrigerate until needed for the ribs. (Glaze can be made a day or two in advance.)

3. To prepare ribs, preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Trim loose fat from ribs and cut into 1 or 2 bone pieces. In places where there are no bones, cut meat, widthwise, in 2 inch wide strips. Set ribs, meaty-side up, in a single layer on the baking sheet. Season with salt and pepper. Pour water into the bottom of the pan. Cover ribs and bake 1 hour 45 minutes to 2 hours, or until tender, and remove from the oven.

4. Preheat barbeque to medium-high. Set blackberry glaze over low heat to warm up. Grill ribs 3 to 5 minutes on either side, until nicely charred. Set ribs meaty side up and generously brush with some of blackberry glaze. Serve the remaining glaze alongside the ribs, for drizzling on the ribs once plated.

GAME DAY RIBS WITH JALAPEÑO CORNBREAD

In this perfect to serve for Grey Cup recipe, meaty, saucy, ready to reheat and eat pork ribs are paired with tasty, easy-to-make cornbread. Further enhance the meal by serving the ribs with pickles, potato salad and/or coleslaw, which are sold in our Deli.

Ingredients Method

1 cup cornmeal

1 cup all-purpose flour

1 tbsp granulated sugar

1/2 tsp salt

1 tbsp baking powder

1 medium jalapeño pepper, seeded and finely diced

1 cup grated old cheddar cheese

1 large egg

1 1/4 cups buttermilk

1/4 cup vegetable oil

2 tbsp honey, plus some for drizzling (optional)

Vegetable oil spray

1 medium to large jalapeño pepper, thinly sliced, widthwise

4 racks Fort Hardy fully-cooked pork back ribs (see Note)

Note: Fort Hardy fully cooked pork back ribs are sold in our Meat Department and just need to be reheated. Thaw them first, if frozen.

1. To make cornbread, preheat oven to 350 F. Place cornmeal, flour, sugar, salt and baking powder in a medium bowl and whisk to combine. Stir in diced jalapeño pepper and cheese. Beat egg in a second medium bowl. Mix in buttermilk, oil and 2 tbsp honey. Mix wet ingredients into the dry until just combined, creating a batter.

2. Grease a 12-cup non-stick muffin tin with vegetable oil spray. Spoon batter into the pan, filling each cup about 2/3 full. Set 1 or 2 thin slices of jalapeño pepper on top of the batter in each muffin cup. Bake cornbread 18 to 20 minutes, or until it springs back when gently touched in the centre.

3. Let cornbread cool in the pan 10 minutes. Remove from the pan and set on a serving plate. Drizzle each cornbread with a little honey, if desired, and set-aside until ribs are ready.

4. Preheat oven to 425 F. Line a very large baking sheet with parchment paper. Open each package of ribs at one end. Pull out ribs and set on a cutting board. Squeeze out barbecue sauce in the packages into a bowl. Cut ribs into 1- or 2-rib pieces and set in a single layer on the baking sheet. Brush ribs with the barbecue sauce. Bake ribs until piping hot, about 20 minutes. Serve with the cornbread.

RIBS WITH MAPLE CANADIAN WHISKEY BARBECUE SAUCE

Pork ribs, baked until tender, grilled and nicely charred, and then brushed with sweet and tangy, Canadian-style barbecue sauce.

Ingredients

1 cup tomato sauce

1 cup ketchup

1/3 cup Canadian whiskey

1/4 cup maple syrup

2 tbsp cider vinegar

1 tbsp Dijon mustard

2 large garlic cloves, minced

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp onion powder

1/2 tsp ground dried sage

A few splashes of Tabasco and Worcestershire sauce

Salt and freshly ground black pepper, to taste

2 3/4 lb. pork side ribs, trimmed of excess fat, cut into 2-rib pieces

1 cup (250 mL) unsweetened apple juice or water

Method

1. Make sauce by combining first 12 ingredients in a medium-sized pot. Set over medium-high heat and bring sauce to a gentle simmer (small bubbles should just break on the surface). Lower heat as needed to maintain that simmer. Partially cover sauce, and then simmer 15 minutes, stirring occasionally. Taste sauce and season with salt and pepper, if needed. Cool sauce to room temperature, and then transfer to a tight sealing jar and refrigerate until needed (see Note).

2. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Set in the ribs in a single layer, meaty side up; season with salt and pepper. Pour juice (or water) into the bottom of the pan. Cover the ribs and bake one hour 45 minutes to two hours, or until tender, and then remove from the oven.

3. Preheat barbeque to medium-high. Grill ribs three to five minutes on either side, until nicely charred. Set ribs meaty side up and generously brush with barbecue sauce. Let the sauce heat through a few minutes and the ribs are ready to enjoy.

Note: Sauce can be made a day or two before needed. Any sauce leftover after brushing some on the ribs will keep, refrigerated, at least two weeks. Beyond ribs, it will also taste great brushed on such things as burgers, sausages and chicken.

Options: Instead of pork side ribs, two large, whole racks of pork back ribs could also be used in this recipe. Cooking method remains the same.

SMOKEHOUSE BBQ PORK BACK RIB DINNER

Here’s a hearty, delicious meal that sees our ready to heat-and-eat Smokehouse BBQ Pork Back Ribs served with easy to make, complimentary side dishes.

Ingredients Method

For the BBQ baked beans

3 strips of bacon, diced

1 cup diced onion

1 large garlic clove, minced

1 1/2 cups regular barbecue sauce (see Note)

1 1/2 cups chicken stock or beer

1 tbsp each cider vinegar, brown sugar and yellow mustard

Hot pepper sauce, such as Tabasco, to taste

2 cans white kidney beans, drained and rinsed

For the creamy coleslaw

3 cups coleslaw salad mix (see Note)

1/4 to 1/3 cup mayonnaise

1 tbsp cider vinegar

1 tsp granulated sugar

Salt and freshly ground black pepper, to taste

For the ribs and to serve

4 full racks Smokehouse BBQ Pork Back Ribs, heated and cut into 1 or 2 rib pieces (see Note)

6 corn on the cob, boiled 2 to 3 minutes

Pickles, to taste

6 dinner rolls (see Note)

Butter, to taste, for the rolls and corn

1. Preheat oven 350 F. Place bacon in a Dutch oven or other ovenproof pot, set over medium, medium-high heat, and cook until crispy. Drain all but 1 tbsp of the bacon fat from the pot. Add onion and garlic and cook until tender, about 5 minutes. Mix in the barbecue sauce, stock (or beer), vinegar, sugar, mustard and hot pepper sauce. Now mix in the beans and bring to simmer. When there, cover beans and bake 60 minutes, or until bubbling (see Options).

2. To make coleslaw, place ingredients in a bowl and toss to combine. Cover and refrigerate until needed. Coleslaw can be made an hour before serving.

3. To serve, set out the ribs, beans, coleslaw, corn, pickles, rolls, butter and some dinner plates, and let diners make there own smokehouse BBQ pork rib dinner.

Note: 1 bottle of barbecue sauce should yield what’s needed here. Coleslaw mix is sold in our Produce Department. Dinner rolls are sold in our Bakery Department. Smokehouse BBQ Pork Back Ribs are sold in our Deli Department. To heat, place the ribs on a baking sheet, and then set in a 350F oven until very hot, about 20 to 30 minutes.

Options: The beans could be cooked a day ahead, cooled, refrigerated and then reheated when needed.

SMOKY CHIPOTLE HONEY OVEN RIBS

In this recipe, meaty pork back ribs are oven steamed until tender, topped with an easy to make, smoky, spicy and sweet sauce and baked a while longer, until richly glazed and flavoured. Serve the ribs with baked potatoes and a chop salad or coleslaw

Method

2 large (800-900 gram) whole racks pork back ribs

Salt and freshly ground black pepper, to taste

1 1/2 cups unsweetened apple juice (divided)

1 cup ketchup

2 chipotle peppers, finely minced (see Note)

1/4 cup honey

2 tbsp cider or rice vinegar

2 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

Note: Chipotle peppers are smoked jalapeño peppers. They’re sold in tins in our Mexican foods aisle. Unused peppers can be stored in a tightly sealed jar in the refrigerator for several weeks. For easier clean up, line the roasting pan or baking sheet with parchment paper before setting on the ribs.

1. Preheat oven to 325 F. Cut each rack of ribs between the bones into two-rib pieces. Set the ribs meaty side up in a single layer in a large, shallow roasting pan or sided baking sheet (see Note). Season the ribs with salt and pepper. Pour 1 cup of the juice into pan. Tightly cover ribs with foil and bake 90 minutes.

2. While ribs bake, combine remaining 1/2 cup apple juice, ketchup, minced chipotle peppers, honey, vinegar, chili powder, onion powder and garlic powder in a bowl. Cover this sauce for the ribs and let sit at room temperature.

3. When ribs have baked 90 minutes, remove from the oven. Turn oven to 425 F. Carefully drain the liquid from the pan, leaving about 1/2 cup of it. Spoon and spread the tops of the ribs with half the sauce. Bake ribs, uncovered, 15 minutes more, and top with remaining sauce. Bake another 15 minutes and the ribs are ready.

STICKY RIBS WITH ORANGE & SESAME

Ribs, cooked until tender, are coated and glazed with a sticky, Asian-style glaze richly flavoured with such things as orange, chili sauce, garlic and ginger. Serve ribs with steamed rice and stir-fried vegetables.

Ingredients Method

3 1/4 lbs pork side ribs

Salt and freshly ground black pepper, to taste

1 cup chicken broth, beer or water

1 (250 mL) jar orange marmalade (see Note) 1/4 cup ketchup

2 tbsp orange juice

1 tbsp soy sauce

1 tbsp Dijon mustard

1 tbsp rice vinegar

1 large garlic clove, minced

2 tsp finely chopped fresh ginger

1 tsp sriracha or other smooth hot chili sauce, or to taste

1 tbsp sesame seeds

1 to 2 green onions, thinly sliced

Note: Robertson’s brand golden shred orange marmalade was used when testing this recipe.

1. Preheat oven to 325 F. Line a large sided baking sheet with parchment paper. Trim loose fat from ribs and cut them into single-bone pieces. In the places where there are no bones, cut the meat, widthwise, in 11/2 inch wide strips. Set ribs, meaty-side up, in a single layer on the baking sheet and season with salt and pepper. Pour in the broth (or beer or water). Tightly cover ribs with foil and bake 1 hour 45 minutes, until quite tender.

2. While ribs cook, make glaze by placing marmalade, ketchup, juice, soy sauce, mustard, vinegar, garlic, ginger and sriracha in a small pot. Bring this mixture to a simmer, whisking to combine the melting marmalade with the other ingredients. Simmer 1 to 2 minutes, and then remove from heat, cover and set glaze aside until needed.

3. When ribs have cooked 1 hour 45 minutes, remove from oven and uncover. Increase oven temperature to 425 F. Line a second large baking sheet with parchment paper. Lift ribs off the first baking sheet and set in a single layer on the second baking sheet.

4. Brush ribs with half the glaze in the pot. Bake ribs, uncovered, 10 minutes. Brush ribs with remaining glaze, and sprinkle with sesame seeds. Bake ribs 15 to 20 minutes more, or until richly glazed. Sprinkle with green onions and enjoy.

FISH CHAPTER FOUR

AHI TUNA SHRIMP POKE BITES

Ingredients

1/4 cup soy sauce

2 tbsp orange juice

1 tbsp lime juice

Prep Time 30 min Cook Time none Serves 28 - 32

If you’re looking for an umami rich snack/appetizer to serve during the holiday season, try this Hawaiian-style poke, served on rounds of cucumber and/or rice crackers. bites

Method

2 small to medium green onions, cut into lengthwise strips, and thinly sliced widthwise

2 tsp brown sugar

2 tsp sesame oil

1 tsp finely chopped fresh ginger

1 tsp Sriracha or other hot chili sauce

2 (4 ounce) ahi tuna steaks, thawed if frozen, patted dry and cut into 1/2 inch cubes

125 grams hand-peeled shrimp, patted dry and coarsely chopped

28 to 32 thin rounds of English cucumber or rice crackers, or mix of both Roasted sesame seeds, to taste (see Note)

Microgreens or small cilantro sprigs, for garnish (optional; see Note)

1. To make poke, combine soy sauce, juices, green onions, sugar, sesame oil, ginger and sriracha in a medium bowl. Add tuna and shrimp and gently toss. Cover and refrigerate until needed, turning occasionally. The poke mixture can be made many hours before serving it.

2. To serve, spoon the poke into a decorative dish and set on a serving tray, platter, board or marble slab. Surrounded it with rounds of cucumber and/or rice crackers. Set on bowls of the sesame seeds and microgreens (or cilantro sprigs), if using. Now let diners make their own poke bites, by spooning some of the poke on a cucumber round or cracker, and topping it with sesame seeds and micro greens (or cilantro sprigs), if using.

Note: Roasted sesame seeds are sold in our Asian foods aisle. If you want to toast your own sesame seeds, place a single layer of regular sesame seeds in a non-stick skillet set over medium heat. Cook the seeds, swirling the pan from time to time, until lightly toasted, about three to four minutes. Microgreens are the small shoots of vegetables picked just after the first leaves have developed. They are sold in small tubs in our Produce Department.

AHI TUNA POKE BOWLS FOR TWO

Prep Time 60+ min

Cook Time 20 min Serves 2

Colourful, tasty bowls of Hawaiian-style marinated tuna and seasoned sushi rice, topped as you like, with such things as avocado, mango, sweet onion, chopped cashews and microgreens.

Ingredients

2 tbsp each soy sauce & orange juice

1 tbsp lemon juice

2 tsp honey

1 1/2 tsp sesame oil

1/2 tsp finely grated fresh ginger

1 tsp Sriracha or other smooth hot chili sauce, or to taste

2 (about 6 oz./170 g) ahi tuna loins, thawed if frozen, patted dry and cut into 1/2 inch cubes

1 cup sushi rice (see Note)

1 1/3 cups cold water, plus some for rinsing the rice

2 tbsp rice vinegar

2 tsp granulated sugar

1/2 tsp salt, or to taste

Poke bowl toppings, to taste, such as diced avocado, diced mango, diced sweet onion, sliced Fresno or jalapeño pepper, chopped cashews, sliced cherry tomatoes, sliced cucumber, cilantro sprigs and/or microgreens (see Note)

Note: Sushi rice is sold in our bagged rice aisle. Microgreens are the small shoots of vegetables, such as radish, picked just after the first leaves have developed. They are sold in small containers in our Produce Department.

Method

1. Combine soy sauce, juices, honey, sesame oil, ginger and Sriracha in a medium bowl. Add tuna and gently toss. Cover, refrigerate and marinate this tuna poke 4 hours, turning occasionally.

2. Place rice in a small pot (the one used when testing this recipe was 6 inches wide and 5 inches tall). Cover rice with three inches of cold water. With your hands, rub the grains of rice together to remove excess outer starch from them. Thoroughly drain the water from the rice. Add the 1 1/3 cups of fresh cold water to the pot. Bring the rice to a boil over high heat, and then turn the heat to its lowest setting. Cover and steam the rice until tender, about 15 minutes.

3. While rice cooks, place vinegar, sugar and salt in a second small pot. Set over medium-high heat, bring to a boil for a few seconds and stir to dissolve the sugar. Remove from the heat. When rice is cooked, spoon and spread into a large, shallowsided pan. Stir vinegar mixture into the rice, and then let cool a few minutes.

4. To serve, divided rice between 2 shallow serving bowls and set on the tuna poke. Now accent the poke and rice, to taste, with your desired toppings, and enjoy.

SEARED AHI TUNA WITH SWEET AND SOUR THAI CHILI SAUCE

Quick-cooking tuna steaks topped with a palate awakening, Thai chili spiced, sweet and sour sauce. Serve the fish with rice and stir fried vegetables or steamed baby bok choy.

Ingredients

1/4 cup Thai sweet chili sauce (see Note)

1 tbsp orange juice

2 tsp lime juice

1 tsp water

1 tsp soy sauce

1/4 to 1/2 tsp finely chopped fresh ginger

2 (about 170 gram each) pieces ahi tuna steaks

Salt and freshly ground black pepper, to taste

2 tsp vegetable oil

Cilantro sprigs and limes slices, for garnish (optional)

Method

1.Combine chili sauce, juices, water, soy sauce and ginger in a small pot. Set this sauce for the tuna aside for now.

2.Pat tuna dry with paper towel. Season with salt and pepper. Set a non-stick skillet over high heat and pour the oil into it. When oil is very hot, add the tuna and cook about 45 seconds per side, or until nicely seared on the outside, but still rare in the middle (see Options). While tuna cooks, set the sauce over medium-high heat, bring to a simmer, and then turn heat to low.

3.When tuna is cooked, set on a cutting board. With a very sharp knife, slice each tuna steak, widthwise, into 1/2 inch thick slices. Arrange a sliced tuna steak in an overlapping row on each of 2 dinner plates. Top the tuna with the sauce, garnish with cilantro sprigs and limes slices, if using, and serve.

Note: Thai sweet chili sauce is sold in our Asian foods aisle.

Options: If you prefer tuna entirely cooked through, simply sear another 30 to 45 seconds per side. For added taste, colour and texture, you could also sprinkle the tuna, once plated, with thinly sliced green onion and/or roasted sesame seeds, to taste.

AHI TUNA BURGERS WITH WASABI SESAME SLAW

Quick-cooking, grilled tuna sandwiched in buns with an umami rich Asian-style slaw.

Ingredients

1 tbsp + 2 tsp vegetable oil, plus some for the grill (divide)

2 tsp rice vinegar or cider vinegar

2 tsp honey

2 tsp soy sauce

1 tsp wasabi paste

1/2 tsp finely grated fresh ginger

1 1/2 cups thinly shredded red cabbage

1/3 cup grated carrot

1 small green onion, very thinly sliced

1 tbsp roasted sesame seeds (see Note)

2 (about 170 gram each) pieces ahi tuna loin steak, thawed if frozen

Salt and freshly ground black pepper, to taste

2 hamburger, kaiser or calabrese buns, split and warmed Mayonnaise, to taste

2 leaf or other lettuce leaves

Method

1. To make slaw, combine 1 tbsp of the oil, vinegar, honey, soy sauce, wasabi and ginger in a medium bowl. Add the cabbage, carrot, green onion and sesame seeds and toss to combine. Cover slaw and refrigerate until needed.

2. Preheat a barbecue or indoor grill to medium-high heat. Pat tuna steaks dry with paper towel. Now brush each tuna steak with 1 tsp oil. Season tuna with salt and pepper. Lightly oil the bars of the grill, and then grill the tuna 60 to 90 seconds per side, or until still rare in the middle (see Options).

3. Spread cut sides of each bun with mayonnaise. Set a lettuce leaf on each bottom bun and then top with a tuna steak. Top each tuna steak with some of the slaw, and then set on the top buns. Serve any leftover slaw alongside the tuna burgers.

Note: Jars of roasted sesame seeds are sold in our Asian foods aisle.

Options: If you prefer you tuna entirely cooked thoroughly, cook it 30 to 60 seconds longer on each side.

SEARED

SOY GLAZED

TUNA

ON GINGER MASHED YAMS

Asian-style tuna, with sweet, sour and salty flavours, served on bright orange yams mashed with ginger. Serve with a steamed green vegetable, such as baby bok choy or snap peas.

Ingredients

3 tbsp soy sauce

2 tbsp orange juice

2 tsp lime juice

2 tbsp brown sugar

1/2 tsp cornstarch

1 large (about 450 gram) yam, peeled and cubed

2 tsp peeled and finely chopped fresh ginger

1 tbsp butter (see Options)

2 (about 170 gram each) pieces ahi tuna loin steak, thawed if frozen

Salt and freshly ground black pepper, to taste

2 tsp vegetable oil

1 large green onion, thinly sliced

2 tsp roasted sesame seeds (see Note)

Note: Jars of roasted sesame seeds are sold in our Asian foods aisle.

Options: If you don’t want to use butter in the yams, replace with 1 tbsp orange juice. If you prefer tuna entirely cooked through, simply sear about 30 seconds longer per side.

Method

1. Place yams and ginger in a medium pot, cover with cold water and set over medium, medium-high heat. Bring yams to a simmer and cook until very tender, about 12 minutes.

2. While yams cook, preheat oven to 200 F. Make glaze by combining soy sauce, juices, sugar and cornstarch in a small pot. Set pot over medium, medium-high heat, bring glaze to simmer, and simmer 30 seconds. Remove pot from the heat.

3. When yams are tender, drain well and thoroughly mash. Mix in the butter, salt and pepper. Divide and mound yams on 2 dinner plates. Set plates in the oven to keep yams warm.

4. Pat fish dry with paper towel. Season fish with salt and pepper. Set a non-stick skillet over high heat and pour the oil into it. When oil is hot, add the tuna and sear about 30 to 45 seconds per side, or until nicely seared on the outside, but still rare in the middle (see Options). While tuna cooks, set pot with the glaze in it back on the heat and return to a simmer.

5. When tuna is cooked, remove plates from the oven and set a piece of tuna on each one, nestling them on top of the yams. Drizzle tuna with the soy glaze, sprinkle with green onion and sesame seeds, and serve.

AHI TUNA TATAKI

Rosy red tuna, quickly seared, coated in sesame seeds, sliced and served with citrus flavoured soy sauce. This recipe will yield two servings if served as a main course with such things as rice and stir-fried vegetables. It will yield four servings when served on its own as an appetizer.

Ingredients

1/4 cup soy sauce

2 tbsp orange juice

1 tbsp lemon juice

1 1/2 tsp water

1 1/2 tsp rice vinegar

1 tsp honey

1/2 tsp sesame oil

2 (about 170 gram each) pieces ahi tuna loin steak, thawed if frozen

2 tsp vegetable oil

2 tsp Dijon mustard

2 tbsp roasted sesame seeds (see Note) Microgreens and/or thinly sliced green onions, for garnish (see Note)

Note: Roasted sesame seeds are sold in our Asian foods aisle. Microgreens are sold in small tubs in our Produce Department.

Method

1. Make sauce for tuna by combining soy sauce, juices, water, vinegar, honey and sesame oil in a small bowl. Cover and refrigerate until needed.

2. Pat fish dry with paper towel. Set a non-stick skillet large enough to sear the tuna in over high heat and pour the oil into it. When oil is very hot add the tuna and sear about 20 to 30 seconds per side, until nicely seared on the outside, but still raw in the middle. Set tuna on a plate.

3. When cool enough to handle, brush each piece of tuna with the mustard, very, very thinly coating it. Spread sesame seeds out on a second plate and set tuna on it. Turn and coat the tuna on both sides with sesame seeds.

4. With a very sharp knife, slice the tuna widthwise into 1/4 inch or so thick slices. Arrange the fish in an overlapping row on a serving plate or two. Drizzle the tuna with some of the soy sauce mixture; garnish with microgreens and/or sliced green onion. Serve the rest of the soy sauce mixture alongside the tuna, for dipping.

TUNA TARTARE WITH AVOCADO

Tartare is traditionally made with highly seasoned, chopped, raw beef. But in this umami-rich seafood version that’s flavoured Asian-style, ahi tuna is used instead. Serve the tartare as an appetizer or light lunch with something to scoop it up with, such as toasted baguette, a fancy cracker or rice crackers. You can half the recipe if you are only serving two.

Ingredients

2 tbsp soy sauce

2 tbsp orange juice

2 tsp vegetable oil

2 tsp honey

1 tsp finely grated fresh ginger

1/2 tsp sriracha or other hot chili sauce

1/2 tsp Dijon mustard

2 tsp roasted sesame seeds (see Note)

1 green onion, very thinly sliced, and then minced

3 tsp lime juice (divided)

2 (170gr) ahi tuna steaks, thawed if frozen, patted dry and cut into small cubes

1 large avocado, cut into small cubes

Microgreens, to taste, for garnish (see Note)

Method

1. In a bowl, combine soy sauce, orange juice, oil, honey, ginger, sriracha, mustard, sesame seeds, green onion and 2 tsp of the lime juice. Add tuna and toss to coat. Cover and marinate tuna in the refrigerator 30 minutes.

2. Place avocado in a second bowl, add remaining 1 tsp lime juice, and toss to coat. Divide avocado between 4 decorative glasses or bowls. Divide and top the avocado with the tuna tartare. Garnish with microgreens and serve.

Note: Roasted sesame seeds are sold in jars in our Asian foods aisle. If unavailable, place 2 tsp regular sesame seeds in a skillet, set over medium heat, and cook and swirl a few minutes, until golden. Microgreens, such as the radish ones shown in the photo, are sold in small tubs in our Produce Department.

PAN-SEARED HALIBUT WITH LEMON GREEN ONION BUTTER

Here’s a quick-cooking dish with minimal ingredients that enhance the fine flavour of halibut.

Ingredients Method

2 (140 to 170 gram) halibut fillets

Salt and ground white pepper, to taste

2 tsp olive oil

1 tbsp + 1 tsp butter (divided)

2 tbsp lemon juice

1 tsp honey

2 tbsp minced green onion

1. Pat fish dry with paper towel. Season with salt and pepper. Place 2 tsp oil and 1 tsp butter in a 9-inch or similar sized non-stick skillet set over medium-high heat. When butter is melted and no longer foaming, add the halibut and cook 3 to 4 minutes per side, until nicely seared and just cooked through. Set a piece of halibut on each of two heated dinner plates.

2. Set the skillet back over the heat and add the 1 Tbsp butter, lemon juice, honey and green onions. Cook and stir until the butter just melts, and then spoon this mixture over the fish and serve.

BAKED SOLE WITH SHERRY GINGER CREAM

B.C. sole fillets rolled, baked, plated and topped with a rich, creamy, easy to make sauce spiked with sherry and fresh ginger. Serve the fish with boiled or steamed miniature potatoes, carrots and a green vegetable, such as asparagus or green beans.

Ingredients

4 (about 80 to 90 gram each) sole fillets (see Options)

2 tsp lemon juice

2 tsp olive oil

Salt and ground white pepper, to taste

1/4 cup sherry (see Note)

1 tsp finely chopped fresh ginger

1/2 cup whipping cream

1 to 2 tsp chopped parsley

Note: Harveys Bristol Cream sherry was used when testing this recipe. It’s sold at most liquor stores.

Method

1. Preheat oven to 400 F. Line a shallow baking pan with parchment paper. Lay the sole fillets flat on a work surface. Season with salt and pepper. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down. Drizzle sole with lemon juice and olive oil, and then bake, uncovered, 12 minutes, or until cooked.

2. While sole cooks, make sauce by placing the sherry and ginger in a small pot, set over medium, medium-high heat. Bring sherry to a simmer and reduce to about 2 tsp. Add the whipping cream and simmer until a lightly thickened sauce forms. Turn heat to low, mix parsley into the sauce, and then season with salt and pepper.

3. When cooked, divide the sole between two dinner plates, top with the sauce and serve.

: If only large sole fillets are available, buy 2, about 160 to 180 gram ones, and serve one per person

SOLE WITH HERBED BREADCRUMBS, DIJON AND GARLIC

Prep Time 25 min

Cook Time 12 min

Serves 2

Baked sole filled, rolled and topped with a flavourful breadcrumb mixture. Serve the fish with an array of your favourite vegetables. Recipe can be doubled or further expanded if feeding a larger group.

Ingredients

1/3 cup panko (see Note)

1 medium garlic clove, minced 1/4 tsp dried basil or oregano

Pinch red pepper flakes and paprika

Salt and ground white pepper, to taste

4 tsp Dijon mustard (divided)

2 tbsp chopped fresh parsley

4 (about 80 to 90 gram each) sole fillets (see Options)

2 tbsp butter, melted

1 tbsp lemon juice

Lemon slices, for garnish

Note: Panko, coarse Japanese-style breadcrumbs, is sold in Asian foods aisle.

Options: If only large sole fillets are available, buy 2, about 160 to 180 gram ones, and serve one per person, dividing the mustard, panko mixture and other ingredients between them.

Method

1. Place panko in a non-stick skillet set over medium heat. Cook and stir a few minutes, until light golden in colour. Remove from the heat, and then stir in the garlic, basil (or oregano), pepper flakes, paprika, salt and pepper. Cool panko mixture to room temperature.

2. Preheat oven to 400 F. Set out a 13 x 9 inch baking pan. Lay the sole fillets flat on a work surface. Brush the top of each fillet with 1 tsp Dijon mustard. Now divide and sprinkle about 3/4s of the panko mixture on top of the fillets, pressing it on to help it adhere. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down.

3. Combine melted butter and lemon juice in a small bowl, and then spoon over the fish. Top each rolled up piece of sole with some of the remaining panko mixture. Bake, uncovered, 12 minutes, or until sole is cooked. Divide the sole between two dinner plates, spoon the buttery pan juices beside it, garnish with lemon slices, and serve.

ROASTED SOLE WITH SPANISH STYLE PRAWNS

BC sole fillets roasted and served with prawns flavoured Spanish style, with such things as garlic, smoked paprika, olive oil and lemon.

Ingredients Method

2 tbsp extra virgin olive oil

Pinch red pepper flakes

1/2 tsp dried oregano

1/4 tsp smoked or regular paprika

1/4 tsp finely grated lemon zest

2 tbsp lemon juice

1 medium garlic clove, minced

8 to 10 cold, cooked, peeled prawns (see Note)

4 (about 75 to 85 gram each) sole fillets

Salt and ground white pepper, to taste

2 tbsp white wine or fish stock or chicken stock

1 tbsp chopped fresh parsley

Lemon slices and parsley sprigs, for garnish

Aioli, to taste (optional; see Note)

Note: Cold, cooked, peeled prawns are sold in our Seafood Department showcase and also frozen, ready to thaw and use when needed. Jars of aioli are sold in our condiments aisle.

1. Combine oil, pepper flakes, oregano, paprika, garlic, zest, juice and garlic in a shallow dish. Add prawns and toss to coat. Cover, refrigerate and marinate prawns 30 minutes.

2. Preheat oven to 375 F. Set out a 12 inch round or similar sized baking dish. Lay sole fillets flat on a work surface and season with salt and white pepper. Now roll each fillet into a cylinder and set seam-side down in the baking dish. Drizzle fish with the wine (or stock). Bake 12 minutes, or until cooked.

3. When sole is 3 minutes from being cooked, set a skillet over medium-high heat. Add prawns and its marinade to the skillet and cook about two minutes, or until prawns are hot. Remove skillet from the heat.

4. When sole is cooked, use tongs to lift the prawns out of the skillet and set them around the sole fillets. Drizzle the sole with the flavourfull liquid in the skillet, sprinkle with chopped parley, and garnish with lemon slices and parsley sprigs. If desired, serve the sole and prawns with aioli, for dolloping beside it once plated.

SKILLET BBQ SOLE FOR TWO

B.C. sole fillets rolled and set in a skillet, topped with a buttery mixture, before being cooked on the barbecue. If desired, you can also set some hot cooked vegetables, such as steamed green beans and nugget potatoes, in the skillet alongside the sole when serving it.

Ingredients Method

4 (about 90 gram each) sole fillets (see Options)

Salt and ground white pepper, to taste

1/4 cup fish or chicken stock

2 tbsp (1/8 cup) butter

1 tbsp lemon juice

1/4 tsp paprika

Pinch ground cayenne pepper

1 medium garlic clove, minced

1 tbsp chopped fresh parsley (see Options)

Lemon slices and parsley sprigs, for garnish

1. Lay sole fillets flat on a work surface and season with salt and pepper. Now roll each fillet into a cylinder and set seam-side down in a 10 inch cast iron or other barbecue safe skillet.

2. Preheat barbecue to medium-high (about 425 F in the chamber). Place butter, lemon juice, paprika, cayenne and garlic in a small pot and set over medium heat. Heat until butter is melted, and then spoon mixture over the sole.

3. Set skillet on one side of the barbecue and turn the heat off directly underneath it; leave the other side set at medium-high. Close lid and cook sole 10 minutes, or until cooked through. Sprinkle with parsley, and serve, garnished with lemon slices and parsley sprigs.

Options: If only large sole fillets are available, buy 2, about 180 gram ones, and serve one per person. Instead of parsley, try another chopped fresh herb, to taste, in this recipe, such as dill or tarragon. If you do that, garnish the fish with sprigs of that herb. You could also the sole with sliced baguette, for mopping up the tasty juices in the pan.

CRAB STUFFED SOLE FILLETS

B.C. sole fillets filled with a rich crabmeat mixture, baked, plated and topped with buttery pan juices.

Ingredients

1 (120 gram can) crabmeat (see Note)

1/4 cup dried fine breadcrumbs

2 tbsp freshly grated Parmesan cheese

1 large egg white

1 small garlic clove, minced

3 tbsp melted butter (divided)

1/4 tsp finely grated lemon zest

1 tsp lemon juice

2 tsp finely chopped fresh tarragon, dill or parsley (divided)

Salt and ground white pepper, to taste

4 small sole fillets, each about 70-85 grams

2 tbsp fish or chicken stock

Fresh tarragon, dill or parsley sprigs, and lemon slices, for garnish

Note: Cans of crabmeat are sold in canned seafood aisle. Cloverleaf brand 15% Leg Crabmeat was used when testing this recipe.

Method

1. Set a fine sieve in a sink and drain the crabmeat into it. Firmly push on the crabmeat to remove the excess liquid in it. Put the crabmeat in a bowl and add the breadcrumbs, cheese, egg white, garlic, 1 tbsp of the melted butter, lemon zest, lemon juice and 1 tsp of the chopped tarragon (or dill or parsley). Season this crab stuffing with salt and pepper, and mix well to combine.

2. Set out a 13 x 9 inch baking pan. Lay the sole fillets flat on a work surface. Measure a scant 1/4 cup of the crab stuffing, and then compact it in your hand, creating a 2 inch or so long, oblong ball of stuffing. Set that ball at the narrow end of one of the sole fillets. Repeat these steps with the remaining crab filling. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down. (Fish can be readied to this point several hours before cooking. Cover and keep refrigerated until needed).

3. Preheat oven to 400 F. Combine remaining melted butter, stock and wine in a small bowl, and then pour over the fish. Season sole with salt and pepper. Bake, uncovered, 13 to 15 minutes, or until sole is cooked and crab stuffing is hot. Set 2 sole fillets on each of 2 plates, spoon the pan juices over top, sprinkle with remaining chopped tarragon (or dill or parsley), and serve.

BAKED SOLE WITH BAY SCALLOPS, BUTTER & LEMON

This is an easy to make, tasty seafood dish of rolled sole fillets and sweet and succulent bay scallops. Serve it with rice, carrots and asparagus or other green vegetable.

Ingredients

4 (about 90 gram each) sole fillets (see Note)

Salt and ground white pepper, to taste

2 tbsp butter

1 tbsp lemon juice

1 tbsp white wine or chicken stock or fish stock

Pinches ground cayenne pepper, onion powder and garlic powder

1 (113 gram) bag frozen bay scallops, thawed and patted dry (see Note)

Chopped fresh dill or parsley, to taste

Lemon slices and dill or parsley sprigs, for garnish (optional)

Note:Sole fillets can vary in size. If only small ones are available, serve three fillets (about 60 gram each) per serving, instead of two. Frozen bay scallops are sold in freezers near our Seafood Department. Thaw the scallops by setting the unopened bag of them in a bowl of cold water.

Method

1. Preheat oven to 400 F. Lay sole fillets flat on a work surface and season with salt and pepper. Roll each fillet into a cylinder and set seam-side down in an 8-inch square baking pan or 10 inch ovenproof skillet.

2. Place butter, lemon juice, wine (or stock), cayenne pepper, onion powder and garlic powder in a small pot and set over medium heat. Heat and stir just until butter is melted. Spoon mixture over the sole fillets. Bake sole fillets 4 minutes.

3. Take pan out of the oven and set the scallops around the sole fillets. Set the pan back in the oven and cook 8 minutes more, or until sole and scallops are cooked. Sprinkle sole and scallops with chopped dill (or parsley), garnish with lemon slices and dill (or parsley) sprigs, if using, and serve.

SOLE AU GRATIN

Rolled BC sole fillets, baked, topped with cheese sauce, sprinkled with panko, and then broiled until golden and delicious. Serve with rice or boiled miniature potatoes and broccoli.

Ingredients

1 tbsp soft butter, plus some for the baking dish

1 tbsp all-purpose flour

1 cup warm milk (see Note)

2/3 cup grated old cheddar cheese (divided)

Salt and white pepper, to taste

Pinch smoked paprika

4 (about 90 gram each) sole fillets

1 tbsp panko (see Note)

Chopped fresh parsley or thinly green onion, to taste

Options: The milk can be warmed to just below a simmer in the microwave or in a small pot on the stove over medium-low heat. Panko are a coarse style of breadcrumb sold in our Asian foods aisle.

Method

1. Lightly butter the inside of a 9 inch round casserole (or pieplate) or 8 inch square baking pan. Preheat oven to 375 F. Melt 1 tbsp butter in a small pot set over medium heat. Mix in the flour and cook and stir one minute, until well blended. Whisk and dribble in 1/4 cup of the milk. Cook until the mixture is quite thick, then slowly whisk in remaining milk. Bring this sauce to a simmer; stirring frequently so it does not scorch on the bottom. Cook one minute to thicken, and then remove sauce from the heat. Gradually stir half the cheese into the sauce, until it’s just melted and well combined. Season the cheese sauce with salt, white pepper and paprika, cover and set it aside for now.

2. Lay sole fillets flat on a work surface and season with salt and pepper. Now roll each fillet into a cylinder and set seam-side down in the baking pan. Bake sole, uncovered, in the middle of the oven, 12 minutes, or until barely cooked through.

3. Remove sole from the oven. Turn your oven’s broiler on. Carefully tip the pan the sole was baked in and then spoon out the excess liquid in the bottom of it. Spoon cheese sauce on and around each piece of sole. Sprinkle fish with remaining grated cheese, then the panko. Set sole back in the middle of oven and broil 2 to 3 minutes, or until top is light golden and the sauce starts to bubble. Sprinkle with parsley (or green onion) and serve.

SOLE ALMONDINE WITH ORANGE & DILL

Here’s a minimal ingredient way to add fine flavour and flair to baked sole fillets. Serve the sole with miniature potatoes or rice and your favourite green vegetable.

Ingredients Method

1/4 cup skin-on sliced almonds

1 tbsp + 1 tsp butter

1 tbsp + 1 tsp orange juice

4 small (about 80 to 90 gram each), or 2 large (about 150 to 160 grams each), sole fillets

Salt and ground white pepper, to taste

1 tsp chopped fresh dill, or to taste

Dill sprigs and orange slices, for garnish

1. Place almonds in a non-stick skillet and set over medium heat. Cook almonds, swirling pan from time to time, until lightly toasted, about 4 to 5 minutes. Spoon into a bowl and set aside until needed.

2. Preheat oven to 375 F. Line a shallow baking pan with parchment paper. Lay sole fillets flat on a work surface and season with salt and pepper. Now loosely roll each fillet into a cylinder and set seam side down in the baking pan.

3. Place butter and orange juice in a small bowl and zap in the microwave 20 to 30 seconds, or until butter is melted. (You can also achieve this by heating the butter and juice in a small pot set over medium heat.) Spoon the butter/juice mixture over the sole. Bake sole 12 to 14 minutes, or until cooked.

4. Set 1 or 2 pieces of sole on each of 2 dinner plates. Spoon some pan juices over each piece of sole, and then sprinkle with toasted almonds and chopped dill. Garnish each plate with orange slices and dill sprigs, if using, and serve.

BAKED SOLE WITH KALE AND LEMON DILL CREAM SAUCE

B.C. sole fillets rolled up, baked, set on wilted kale and topped with a rich, dill and lemon flavoured cream sauce.

Ingredients

3 cups coarsely chopped kale (see Note)

1 medium garlic clove, minced

Pinch red pepper flakes

2 tbsp + 2 tsp lemon juice

1/2 cup whipping cream

2 tsp chopped fresh dill

1 tsp Dijon mustard

Salt and ground white pepper, to taste

2 tsp olive oil

4 small (about 80 to 90 gram each), or 2 large (about 150 to 160 grams each), sole fillets

Dill sprigs and lemon slices, for garnish (optional)

Note: 3 medium kale leaves, washed, tough stem and centre ribs removed & leaves coarsely chopped should yield the chopped amount needed here.

Method

1. To make sauce, place 2 tbsp lemon juice in a small pot and set over medium heat. Bring to a simmer and reduce lemon juice to 1 tbsp. Add the whipping cream, bring to a simmer, and simmer until a lightly thickened sauce forms. Mix in the dill and mustard; season with salt and pepper. Remove sauce from the heat.

2. Preheat oven to 375 F. Line an 8 inch square baking pan with parchment paper. Lay sole fillets flat on a work surface and season with salt and white pepper. Now roll each fillet into a cylinder and set seam-side down in the baking pan. Drizzle fish lightly with the remaining 2 tsp lemon juice and olive oil. Bake 12 to 14 minutes, or until cooked.

3. While fish bakes, bring 1/4 inch of water to a boil in a large skillet. Add the kale, garlic and pepper flakes; season with salt and pepper. Cook kale, stirring occasionally, until it wilts, but is still bright green, about 3 to 4 minutes. Reserve kale on low heat.

4. When fish is cooked, set sauce back over medium heat and return to a simmer. Divide and set some kale on each of 2 dinner plates. Top kale with the sole. Spoon sauce over the fish and serve.

SUMPTUOUS SOLE & PRAWN BAKE FOR TWO

B.C. sole fillets and prawns baked in an aromatic and sumptuous butter mixture. Serve the fish with rice, asparagus or green beans and sliced baguette.

Ingredients Method

4 (about 80 to 90 gram each) sole fillets

8 to 10 medium or large raw prawns or shrimp, peeled with tail portion left intact

2 tbsp butter

2 tbsp fish or chicken stock

2 tsp lemon juice

Pinch paprika, dried tarragon or thyme

Splash hot pepper sauce, such as Tabasco

1 small to medium garlic clove, minced

Salt and ground white pepper, to taste

1 tbsp chopped fresh parsley

Lemon slices and parsley sprigs, for garnish

1. Preheat oven to 375 F. Roll up each sole fillet into a loose cylinder and set in a casserole dish. Set the prawns around the sole.

2. Put butter, stock, juice, paprika, tarragon (or thyme) and hot pepper sauce in a small pot and set over medium heat. Heat mixture just until the butter melts. Now mix in the garlic. Spoon the butter mixture over the sole and prawns. Season sole and prawns (or shrimp) lightly with salt and pepper.

3. Bake sole and prawns (or shrimp) 12 to 14 minutes, or until just cooked through. Sprinkle with chopped parsley, garnish with lemon slices and parsley sprigs, if using, and serve.

SOLE WITH WHITE CHEDDAR SAUCE AND WALNUTS

Prep Time 20 min

Cook Time 22 min

Sole is rolled, baked, plated and topped with a tangy sauce and rich nuts. Serve the fish with broccoli and miniature potatoes, vegetables that will also pair well with the cheese sauce.

Ingredients Method

4 small (80-90 gram each), sole fillets (see Note)

Salt and white pepper, to taste

2 tbsp butter (divided)

1 tbsp all-purpose flour

3/4 cup warm milk (divided), plus more if needed (see Note)

1/2 cup grated extra aged white cheddar cheese

Pinch smoked paprika

2 tbsp walnut pieces, lightly toasted (see Note)

1 green onion, thinly sliced

Note: If small sole fillets are unavailable, use two larger ones, each about 160 to 180 grams, and serve one per person. You can warm the milk to just below a simmer in a glass measuring cup in the microwave. To toast walnuts, put them in a skillet, set over medium heat, and cook and stir a few minutes, until aromatic and lightly toasted.

Serves 2

1. Put 1 tbsp butter in a small pot and set over medium heat. When melted, mix in flour and cook and stir 1 minute, until well blended. Whisk and dribble in 1/4 cup of the milk. Cook until mixture is quite thick, then slowly whisk in the remaining 1/2 cup milk. Bring sauce to a simmer, stirring frequently. Cook one minute to thicken, and then remove from the heat. Stir cheese into the sauce, until just melted. Season sauce with salt, white pepper and paprika. Cover sauce and set it aside for now.

2. Preheat oven to 375 F. Line a baking pan with parchment paper. Lay sole fillets flat on a work surface; season with salt and white pepper. Roll each fillet into a cylinder and set seam side down in the baking pan. Melt the remaining 1 tbsp butter in a small bowl in the microwave. Drizzle the butter over the fish. Bake fish 12 to 14 minutes, or until cooked.

3. When fish has cooked 5 minutes, set cheese sauce over low heat to warm up, thinning it with a bit more milk if too thick. When cooked, set 2 pieces of sole on each of 2 dinner plates. Top sole with cheese sauce, sprinkle with walnuts and green onions, and serve.

BAKED SOLE WITH RED THAI CURRY SAUCE

In this recipe the mild taste of sole is richly enhanced by the Thai style curry paste that flavours its sauce. Serve the fish with steamed rice.

Ingredients

4 tsp vegetable oil (divided)

1 medium shallot, halved and thinly sliced

1/2 medium red bell pepper, cubed

2 to 3 tsp red Thai curry paste (see Note)

1 (400ml) can coconut milk

2 tbsp brown sugar

1 tbsp soy sauce

1 tsp finely grated fresh ginger

2 tbsp lime juice mixed with 2 tsp cornstarch

2 tbsp chopped fresh cilantro or Thai basil, or to taste

8 (about 80 to 90gr each) sole fillets

Salt and ground white pepper, to taste

16 to 20 small broccoli florets, blanched (see Note)

Lime slices and sprigs of cilantro or Thai basil, for garnish (optional)

Method

1. Place 2 tsp of the oil in a medium pot set over medium, medium-high heat. Add shallot and bell pepper and cook and stir 3 minutes. Mix in the curry paste and cook and stir 30 seconds more. Add the coconut milk, sugar, soy sauce, ginger and lime juice/cornstarch mixture to the pot and mix to combine. Bring curry sauce to a simmer, and simmer 1 minute. Remove sauce from the heat, stir in the chopped cilantro (or Thai basil) and set aside until needed.

2. Preheat oven to 375 F. Line a 13 x 9 inch baking pan with parchment paper. Lay sole fillets flat on a work surface and very lightly season with salt and white pepper. Now roll each fillet into a cylinder and set seam side down in the baking pan. Drizzle fish lightly with the remaining 2 tsp vegetable oil. Bake 13 to 15 minutes, or until cooked.

3. When fish is almost cooked, set curry sauce back over the heat and return to a simmer. Add the broccoli and heat through, about 1 minute. When cooked, set 2 pieces of sole in each of 4 shallow dishes. Top sole with the curry sauce, garnish with lime slices and cilantro (or basil) sprigs, if using, and serve.

Note: Red Thai style curry paste is sold in our Asian foods aisle. 2 tsp of it will give the sauce a mild spice level. 3 tsp will give it a medium spice level. To blanch broccoli, plunge florets into a pot of boiling water until bright green and just tender, about 1 minute. Drain broccoli well, cool with ice cold water, drain again, and it’s ready to use.

Options: If 4 servings are too many, only cook two servings of the sole, top them with the curry sauce, and freeze the leftover sauce for another time.

SPINACH STUFFED SOLE FILLETS WITH CREAMY SHRIMP SAUCE

This decadent dish sees B.C. sole fillets stuffed and rolled with a flavourful spinach mixture. The fish is then baked, plated and topped with an easy to make sumptuous cream sauce rich with shrimp.

Ingredients

1 (5 oz./142 gram) tub baby spinach

2/3 cup panko

1 large garlic clove, minced

1 large egg

1/4 cup freshly and finely grated Parmesan cheese

4 tsp chopped fresh dill or tarragon (divided)

2 tsp Dijon mustard

2 tsp lemon juice

Salt and ground white pepper, to taste

8 (about 80 to 90 gram each) sole fillets

2 tbsp melted butter or olive oil

1/3 cup white wine

1 1/2 cups whipping cream

Pinch ground cayenne pepper

175 grams hand-peeled shrimp

Dill or tarragon sprigs, for garnish (optional)

Options: You can stuff and roll the sole fillets with the spinach mixture and set them in the pan many hours before baking them. Cover and refrigerate until ready to cook. If you do this, add a few minutes to the baking time, as the sole fillets will be quite cold when they go into the oven.

Method

1. Pour 1/2 inch of water into a large pot, set over medium-high heat and bring to a boil. Add spinach and cook and stir until it just wilts. Spoon spinach into a colander and cool with cold water. Now use your hands to very firmly press on and squeeze out as much moisture as you can from the spinach. Coarsely chop spinach and set in a mixing bowl. Add panko, garlic, egg, cheese, 2 tsp chopped dill (or tarragon), mustard, lemon juice, salt and pepper and mix to combine.

2. Preheat oven to 400 F. Line a 13 x 9 inch baking pan with parchment paper. Lay sole fillets flat on a work surface; season with salt and white pepper. Set a roughly equal amount of spinach mixture at one end of each sole fillet. Roll each piece of sole into a cylinder and set in the baking pan, seam side down (see Options). Drizzle sole with melted butter (or olive oil). Bake 15 minutes, or until cooked through.

3. While sole bakes, make sauce by placing white wine in a small pot set over medium, medium-high heat. Bring wine to a simmer and greatly reduce to about 2 tbsp. Add cream, paprika and cayenne, bring to a simmer, and simmer until a very lightly thickened sauce forms. Mix in the shrimp and remaining 2 tsp chopped dill (or tarragon) and heat through 1 minute or so. Season sauce with salt and white pepper. Turn heat low and cover sauce.

4. When cooked, set 2 pieces of sole on each of 4 dinner plates. Top with the shrimp sauce and serve, garnished with dill (or tarragon) sprigs, if using.

ROCKFISH AND SHRIMP CIOPPINO FOR TWO

Cioppino is a flavourful, Italian/American style tomato based seafood stew first simmered in the early 1900s in the San Francisco Bay area. This version of it is stocked with BC rockfish and plump shrimp. Serve it with toasted sourdough bread.

Ingredients

8 to 10 large raw shrimp, patted dry (see Note)

1 1/2 cups chicken stock, plus more if needed

1 (14 oz/398 mL) can whole tomatoes

1 tbsp + 2 tsp olive oil (divided)

1/2 cup finely diced onion

1/2 cup finely diced green bell pepper

1 large garlic clove, minced

1/2 tsp dried oregano

1/4 tsp paprika

Pinch or 2 red pepper flakes

1 tbsp tomato paste

1/3 cup white wine

Salt and freshly ground black pepper, to taste

1 tbsp chopped fresh parsley

8 to 10 ounces (227 to 280 grams) rockfish fillets, cut into 2 inch cubes, any bones removed

Parsley sprigs and lemon slices, for garnish (optional)

Method

1. Peel the shrimp, leaving the tip of each tail intact. Save the shells. Set shrimp on a small plate and refrigerate until needed. Put 1 tsp of the oil in a small pot set over medium-high heat. Add shrimp shells and cook until bright pink, about 2 minutes. Pour in the 1 1/2 cups stock and bring to a gentle simmer (small bubbles should just break on the surface). Adjust the heat as needed to maintain that gentle simmer. Simmer shells 20 minutes. Strain this shrimp-flavoured stock into a measuring cup. You should have at least 1 cup. If you don’t, add a bit more chicken stock until you do.

2. Open the tomatoes and lift the whole tomatoes out of the can and unto a cutting board. Chop tomatoes, and set in a bowl, making sure any tomato juices left on the board, and in the can, also come for the ride.

3. Place remaining olive oil in an 8 inch or so wide pot set over medium, medium-high heat. Add onion, bell pepper and garlic and cook until softened, about 4 minutes. Mix in tomato paste, oregano, paprika and pepper flakes and cook 1 minute more. Add wine to the pot, bring to a simmer, and reduce by half.

4. Add chopped tomatoes and shrimp-flavoured stock to the pot. Bring to a gentle simmer, adjusting the heat as needed to maintain that gentle simmer. Simmer this base for the cioppino 10 minutes, and then mix in the chopped parsley and salt and black pepper, to taste.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and keep the rest frozen for another time.

5. Add the shrimp and cubed fish to the pot, carefully submerging them into the cioppino base. Return to a simmer and cook 4 to 5 minutes, or until the seafood is cooked. Divide the cioppino between 2 shallow serving bowls, garnish with lemon slices and parsley sprigs, if using, and enjoy.

SOLE WITH SWEET, SOUR & SPICY PRAWNS

In this recipe, the mild taste of sole is given a sweet, sour and spicy flavour boost by serving the fish with Thai-style prawns and their flavourful sauce. Have everything chopped and measured before starting to cook this quick-cooking seafood dish. Serve the sole and prawns with steamed rice.

Ingredients Method

4 (about 80 to 90 gram each) sole fillets

Salt and ground white pepper, to taste

2 tbsp + 2 tsp vegetable oil (divided)

8 to 10 large, raw prawns, peeled with tail portion left intact

1 medium shallot, halved and thinly sliced

1/4 cup each red & green bell peppers, each cut into small

1/4 inch cubes

1 tsp finely chopped fresh ginger

1/2 cup sweet Thai chili sauce (see Note)

2 tbsp water

2 tsp rice vinegar, or to taste

2 tsp soy sauce

6 to 8 fresh Thai basil leaves, each torn into two pieces, or

1 to 2 tbsp chopped cilantro (see Note)

Note: Bottles of sweet Thai chili sauce are sold in our Asian foods aisle. A similar product called spring roll sauce will also work in this recipe. Bunches of Thai basil are sold in our Produce Department.

1. Preheat oven to 375 F. Line a 13 x 9 inch baking pan with parchment paper. Lay sole fillets flat on a work surface and season with salt and white pepper. Now roll each fillet into a loose cylinder and set seam-side down in the baking pan. Drizzle fish lightly with 2 tsp vegetable oil. Bake 12 minutes, or until cooked.

2. While sole cooks, place 2 tbsp oil in a 9 inch or similar-sized skillet set over medium-high heat. When oil is hot, and the prawns and cook 1 minute per side, or until just cooked through. Lift prawns out of the skillet and set on a plate.

3. Add the shallot, bell peppers and ginger to the skillet and cook and stir 1 minute. Now add the chili sauce, water, vinegar and soy sauce and bring to a simmer. Return the prawns to the skillet, add the basil (or cilantro), and heat the prawns in the sauce one minute.

4. When sole is cooked, set 2 pieces on each of two dinner plates. Top and surround sole with the prawns and its sauce, and then serve.

SPANISH-STYLE COD WITH CHORIZO & OLIVES

Serve this tomatoey baked cod dish with boiled miniature potatoes or steamed rice and one of the crusty breads or rolls sold in our Bakery Department.

Ingredients Method

2 tbsp olive oil, plus some for drizzling

1/2 cup finely diced onion

2 large garlic cloves, minced

1 cured chorizo sausage (about 65 grams), cut into thin, 1/4 inch thick slices (about 1/2 cup; see Note)

1 tsp smoked paprika (see Note)

1 tsp dried oregano

1/2 cup white wine (see Options)

1/2 cup chicken or fish stock

1 (14 oz./398 mL) can diced tomatoes (see Note)

600 to 680 grams ling cod or other cod fillets, cut into four roughly equal portions, patted dry with paper towel

16 green olives

Several small Italian parsley sprigs, for garnish

1. Place 2 tbsp olive oil in an 8 inch or so wide pot set over medium, medium-high heat. Add the onion and cook until softened, about 3 to 4 minutes. Mix in the garlic, chorizo, paprika and oregano and cook and stir 1 to 2 minutes more. Pour the wine into the skillet and reduce it by half. While that occurs, preheat oven 400 F. Set out a 13 x 9 inch baking dish.

2. When wine has reduced by half, add the stock and diced tomatoes to the pot and bring to a gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer 5 minutes, taste and season with salt and pepper, if needed, and then spoon tomato mixture into the 13 x 9 inch baking dish.

3. Set the pieces of cod on top of the tomato mixture. Set the olives around the cod. Drizzle each piece of cod with a little olive oil, and season with salt and pepper. Now bake cod, uncovered, 12 to 14 minutes, or until cooked through. Top and garnish the dish with small parsley sprigs and serve.

Note: Cured, ready to eat, chorizo sausage is sold in our Deli Department. Continental brand wine chorizo was used when testing this recipe, but other types will also work. Be sure to thinly slice the chorizo. Hunt’s brand heirloom diced tomatoes were used when testing this recipe. Smoked paprika is sold in our bottled herb/spice aisle. If unavailable, regular paprika will also work here, but you will not have the pleasing smoky flavour smoked paprika provides.

CAJUN SPICED COD FISH FRY

Cod fillets coated in a Cajun-spiced panko mixture and tastily shallow-fried until golden. Serve the cod with tartar sauce, coleslaw and French fries, whether store-bought or homemade.

Ingredients Method

600 to 680 grams grey cod fillets

1 large egg

1/3 cup milk

1/2 cup all-purpose flour

1/2 cup panko

1 tbsp Cajun spice

Vegetable oil

Lemon slices, for garnish

Store-bought or homemade tartar sauce (see Note)

1. Cut fish fillets into 8 roughly equal pieces and pat dry with paper towel. Beat the egg in a shallow sided dish, and then beat in the milk. Combine flour, panko and Cajun spice in a second shallow dish. Line a baking sheet with parchment paper.

2. Coat a piece of the fish in the egg/milk mixture. Evenly coat the fish with the panko mixture, pressing it on to help it adhere. Set coated fish on the baking sheet. Coat remaining pieces of fish in this fashion.

3. Pour 1/4 inch or so of oil into a large, 12 inch or so wide skillet set over medium, medium-high heat. When oil is hot, add coated fish to the skillet and cook about 3 minutes per side, until golden and cooked through. (Keep an eye on the fish and lower the heat if the coating overly darkens as it cooks.) Drain fish on paper towel, and set 2 pieces of it on each of 4 dinner plates. Garnish with lemon slices, and serve fish with the tartar sauce.

Note: Cajun spice, also called Cajun seasoning, is sold in our bottled spice/herb aisle. If yours does not contain salt, season fish with salt before coating it. If you want to make your own Cajun spice, in a small jar, combine 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cayenne pepper and 1/2 tsp freshly ground black pepper. Use what you need for the recipe and save the rest for another time.

Tartar sauce is sold in our bottled condiment aisle. If you want to make your own, in a bowl, combine 1/2 cup mayonnaise, 2 tbsp green relish, 2 tsp whole grain Dijon mustard, 1 tbsp chopped fresh parsley, 1 tsp finely chopped capers, and lemon juice and Tabasco, to taste.

COD CHOWDER WITH SCALLOPS, BACON & CORN

Hearty cod chowder stocked with bits of sliced scallops, smoky bacon and late summer corn.

Ingredients Method

1 tbsp vegetable oil

3 strips of bacon, diced

1 small onion, diced

2 medium celery ribs, diced

1/2 cup grated carrot

1 large garlic clove, minced

1/4 cup all-purpose flour

4 cups fish or chicken stock (divided)

1/2 cup water

1 cup fresh or frozen corn kernels (see Note)

1 1/2 cups yellow, red or white skinned potatoes, cut into 1/2 inch cubes (about 2 medium potatoes)

300 grams grey cod fillets, cut into 3/4 inch cubes

25 bay scallops, each cut into 3 slices (see Note)

1 tbsp chopped fresh dill (see Options)

Salt and white pepper, to taste

1/2 cup half and half (10 per cent) cream or milk

1. Place oil in a medium pot set over medium, medium-high heat. Add bacon and cook until slightly crispy. Add the onion, celery, carrot and garlic to the pot and cook until softened, 4 to 5 minutes. Mix in the flour and cook 2 more minutes.

2. While stirring steadily, slowly mix in 1 cup of the stock. When mixture is very thick, slowly mix in the remaining stock and the water. Add corn and potatoes to the pot and bring this chowder to a gentle simmer (small bubbles should just break on the surface). Adjust the heat as needed to maintain that gentle simmer. Simmer chowder until potatoes are tender, about 15 minutes.

3. Add cod, scallops and dill to the chowder, return to a simmer, and cook about 5 minutes more, or until seafood is cooked. Stir in the cream (or milk) and heat through 1 minute. Taste chowder and season, as needed, with salt and pepper, and then serve.

Note: One large cob of corn, after shucking and cutting the kernels off the cob, should yield the 1 cup needed here. Bags of frozen bay scallops are sold in freezers near our Seafood Department. Remove and thaw the scallops needed for the chowder and keep the rest frozen for another time. Options: Fresh dill is sold in bunches or packages in our Produce Department. If unavailable, replace it with 1/2 tsp dried dill, adding it to the soup with the corn and potatoes.

ALL-DRESSED LEMON PEPPER COD BURGERS

BC ling cod fillets baked with zesty lemon and pepper seasoning, stuffed in buns all-dressed with tartar sauce, salad greens, tomatoes and tangy cheese. Serve the cod burgers with potato chips and pickles.

Ingredients

4 (140 to 170 gram) ling cod fillets

2 tsp olive oil

2 tsp lemon juice

2 tsp lemon and pepper seasoning, or to taste (see Note)

4 hamburger or Calabrese buns, split and warmed

Store-bought or homemade tartar sauce, to taste (see Note)

Mixed baby salad greens, to taste

8 thin slices aged cheddar cheese

8 thin slices ripe tomato

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set the ling cod on it. Combine oil and lemon juice in a small bowl. Drizzle mixture on the fish. Now sprinkle the cod with the lemon and pepper seasoning. Bake fish 10 to 12 minutes, or until cooked through.

2. Spread cut side of each bottom bun with tartar sauce. Now top each bottom bun with salad greens, tomatoes, cheese and a piece of ling cod. Top fish with a dollop more of the tartare sauce. Set on top buns and serve.

Note: Lemon and pepper seasoning, such as Club House brand, is sold in our bottled herb/spice aisle. If unavailable, after drizzling the fish with the oil and lemon juice, sprinkle it, to taste, with some finely grated lemon zest, freshly ground black pepper and salt. Tartar sauce is available in the aisle other bottled condiments are sold. If you want to make your own tartar sauce, in a bowl, combine 1/2 cup mayonnaise, 2 tbsp green relish, 1 tbsp finely chopped capers, 1 tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp yellow mustard and lemon juice, Tabasco sauce and salt, to taste

COD TACOS WITH SPICY SALSA ROJA AND AVOCADO

Prep Time 40 min Cook Time 20 - 22 min Serves 10 tacos

Spiced, baked, flaked fillets of BC lingcod stuffed in taco shells with zesty salsa, avocado, lettuce and cheese.

Ingredients

3 medium red on-the-vine tomatoes, stems removed

1 medium jalapeño pepper (see Note)

1 large garlic clove, minced

2 tbsp minced onion

Salt to taste

1/3 cup chopped fresh cilantro, or to taste

4 (about 140 gram) lingcod fillets (see Note)

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp each ground cumin, chili powder & oregano

Pinch ground cayenne pepper

10 hard taco shells

2 cups shredded head or leaf lettuce

1 large, ripe avocado, cut into small cubes

75 to 100 grams feta cheese and soft goat cheese, crumbed or pulled into small pieces

Method

1. To make salsa, place tomatoes and jalapeño pepper, left whole, in a 6 inch or so wide pot and cover with water. Set pot over medium, medium-high heat and bring water to a simmer. Simmer tomatoes and jalapeño pepper until tender, about 10 minutes. Drain water from the pot, reserving 1/4 cup of it. Place drained tomatoes and jalapeño pepper in a food processor or blender and add the garlic, onion and cilantro. Pulse until a smooth salsa is created, adding a bit of the reserved cooking water if you find it too thick. Taste and season salsa with salt. Transfer salsa to a bowl and cool to room temperature. Now cover and refrigerate salsa until ready to serve. Salsa can be many hours in advance (see Note).

2. To cook cod, preheat oven to 425 F. Place cod on a non-stick or parchment-lined sided baking sheet. Combine oil, lime juice, cumin, chili powder, oregano and cayenne pepper in a small bowl. Drizzle the mixture over the fish. Season fish with salt. Bake cod 10 to 12 minutes, or until just cooked through. Remove fish from the oven and cool slightly. While that occurs, heat taco shells in the oven a few minutes. Coarsely flake the fish. Stuff the taco shells with lettuce, flaked fish, avocado, salsa rosa and cheese, and then serve.

Note: This salsa is spicy. If you prefer a milder taste, only use half a medium jalapeño pepper, seeds removed. The recipe yields about 1 1/2 cups of salsa. The leftover salsa you have after using some for the tacos could be served with tortilla chips. If only large lingcod fillets are available, buy 1 1/4 pounds (560 grams) of them and cut into 4 roughly equal pieces.

ROASTED COD WITH GRANA PADANO SAUCE

BC cod, roasted, plated and topped, Italian-style, with a creamy sauce rich with Grana Padano cheese. Serve the fish with sautéed bell peppers and zucchini, and pasta or rice. Recipe can be doubled if serving a larger group.

Ingredients Method

1/4 cup firm cream cheese

1/3 cup + 1 tbsp milk, plus more, if needed

1 small garlic clove, minced

Salt and freshly ground white pepper, to taste

1/4 cup finely grated Grana Padano cheese, plus some for sprinkling

1 tbsp chopped fresh basil, oregano or parsley

2 (about 175gr) grey cod or other cod fillets

2 tsp olive oil

1/4 tsp smoked paprika (see Note)

Note: Aromatic, deep-red, smoked paprika is sold in our bottled herb and spice aisle.

1. Preheat oven to 400 F. While oven comes to temperature, place cream cheese, milk and garlic in a small pot. Set over medium heat and cook and stir until the cream cheese has melted and smoothly blended with the milk. Mix in the 1/4 cup grated cheese and basil (or oregano or parsley); season with salt and pepper. Cover the sauce, remove from the heat and set it aside for now.

2. When oven has preheated, line a baking sheet with parchment paper and set on the cod fillets. Combine oil and paprika in a small bowl. Brush this mixture on the cod fillets. Season cod with salt and pepper. Roast cod 10 to 12 minutes, or until cooked through.

3. When cod is almost cooked, uncover the sauce, set over medium heat and make warm again. Thin sauce with a bit more milk, if you find it too thick. When fish is cooked, plate it, top with the sauce, sprinkle with a bit of of grated Grana Padano cheese, and serve.

RICE CRACKER CRUSTED COD WITH PLUM GINGER SAUCE

Prep Time 30 min Cook Time 6 min Serves 2

BC cod fillets crispy coated with crushed rice crackers, shallow fried until light golden, plated and served with a zesty Asian-style plum sauce.

Ingredients Method

1/3 cup plum sauce (see Note)

1/2 tsp finely chopped or grated fresh ginger

1 tbsp soy sauce

1 tsp rice vinegar or lime juice

1/2 tsp Sriracha or other hot Asian-style chili sauce, or to taste

28 rice crackers (see Note)

1 large egg beaten

1 tbsp water

2 tbsp cornstarch

2 (140 to 170 gram) cod fillets (see Note)

Vegetable oil

Note: Taipan brand plain rice crackers were used when testing this recipe. Those crackers and plum sauce are sold in our Asian foods aisle. If only large cod fillets are available, buy a 280 to 340gram sized one and cut it into two portions.

1. Combine plum sauce, ginger, soy sauce, vinegar (or juice) and Sriracha in a small bowl. Cover the sauce and refrigerate until needed.

2. Place rice crackers in a thick plastic bag and use a kitchen hammer, or sturdy rolling pin, to hit and/or roll them until finely crushed. (It’s okay if you have a few larger bits of rice cracker, but most should be finely crushed to ensure the fish gets evenly coated).

3. Place egg and water in a pieplate or shallow bowl and beat to combine. Place cornstarch and crushed rice crackers on separate wide plates. Set out a baking sheet to set the fish on once coated. Coat one of the cod fillets in cornstarch. Dip it in the egg mixture, evenly coating it. Now coat the fish in crushed rice crackers, pressing them on to help it adhere. Set coated cod on the baking sheet. Coat the other cod fillet in this fashion.

4. Pour 1/4 inch or so of oil into a large, 12 inch or so wide skillet set over medium, medium-high heat. When oil is hot, add the coated cod fillets and cook about 3 minutes per side, until light golden and cooked through. (Keep a close eye on the fish and lower the heat if the crushed rice crackers overly darken as they cook). Drain fish on paper towel, and set a piece of fish on each of two dinner plates. Serve with the plum ginger sauce.

CRISPY COD HOAGIES

A hoagie is a delicious type of sandwich that originated and got popularized in the Philadelphia area in and around the 1930s. It’s often filled with meat and cheese, but you’ll find tasty fish filled versions too, such as this one.

Ingredients

1 1/4 cups panko (see Note)

1/2 tsp each paprika, onion & garlic powder

1/3 cup mayonnaise

1 tbsp vegetable oil

575 grams grey cod or other cod fillets

Salt and freshly ground black pepper, to taste

4 hoagie buns

Tartar sauce, to taste (see Note)

4 to 8 thin slices mozzarella, havarti or cheddar cheese

1 cup shredded lettuce

8 to 12 ripe tomato slices

Sliced dill pickles, to taste

Lemon slices and parsley sprigs, for garnish, optional

Note:Panko is sold in our Asian foods aisle. Tartar sauce is sold in our bottled condiment aisle. To make your own sauce, in a bowl, combine 1/2 cup mayonnaise, 2 tbsp sweet green relish, 1 tbsp capers, finely chopped, 1 tsp whole grain Dijon mustard & lemon juice & Tabasco, to taste.

Method

1. Place panko in a large non-stick skillet and set over medium heat. Cook, toast and frequently stir panko until light golden, about 3 to 5 minutes. Transfer panko to a wide plate, mix in the onion powder, garlic powder and paprika, and then cool.

2. Place mayonnaise in a medium bowl. Line a large baking sheet with parchment paper (see Options). Brush top of the paper with the oil. Pat fish dry with paper towel, and then cut into 8 roughly equal pieces, removing any bones. Season fish with salt and pepper.

3. Preheat oven to 425 F. Add fish to the mayonnaise and turn to evenly coat. Coat each piece of fish in panko, firmly pressing it on to help it adhere. Set coated fish on the baking sheet. Bake fish 15 minutes, or until cooked through and crispy.

4. Spread buns with tartar sauce. Set 1 or 2 cheese slices on each bottom bun, and then top with lettuce and tomatoes. Set 2 pieces of fish on each bottom bun, top with pickles and top buns, and serve, garnished with lemon slices and parsley sprigs, if using.

Options:You can coat the fish and set it in on the baking sheet many hours in advance. Cover and refrigerate until ready to bake. Add 1 to 2 minutes more to the baking time, as the fish will be very cold.

GREY COD WITH CHERRY

TOMATO CURRY FOR 2

Prep Time 25 min Cook Time 11 - 13 min

Serves 2

Roasted BC cod fillets served with an easy to make, flavourful curry rich with cherry tomatoes, ginger and other good things. If desired, you can also serve the fish with rice, pita or naan bread, mango chutney and a steamed green vegetable, such as snap peas.

Ingredients Method

1 tbsp + 2 tsp vegetable oil (divided)

2 tbsp minced shallots or onion

1 tsp finely chopped fresh ginger

1 small garlic clove, minced

1 tsp mild or medium curry powder

Pinch ground cayenne pepper

1 pint (about 26 to 28) grape cherry tomatoes, each halved

1 tbsp lime juice

1 tbsp brown sugar

1/2 cup coconut milk (see Note)

Salt and ground white pepper, to taste

3 tbsp coarsely chopped mint, basil or cilantro leaves

340 grams (12 ounces) grey or other cod fillets, cut into 4

roughly equal pieces

Lime slices and mint, basil or cilantro sprigs, for garnish

1. Place 1 tbsp oil in a 9 or 10 inch skillet set over medium, medium-high heat. Add shallots (or onion) and ginger and cook until softened, about 2 minutes. Mix in the garlic, curry powder and cayenne pepper and cook 1 minute more. Add the tomatoes, juice and sugar and cook until tomatoes are very tender, about 10 minutes, stirring occasionally. Mix in the coconut milk, season with salt, and then remove this tomato curry from the heat and set aside for now.

2. Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set the cod on it. Brush the top of each piece of cod with some of the remaining 2 tsp oil. Season fish with salt and pepper. Roast fish 8 to 10 minutes, depending on thickness, or until cooked through. When fish is a few minutes from being done, set cherry tomato curry back over the heat and bring to a simmer.

3. Spoon the simmering cherry tomato curry on a small serving platter. Set on the fish, garnish with lime slices and mint (or basil or cilantro) sprigs, and serve.

Note:If you bought a 400 mL can of coconut milk for this recipe, open it and pour into a bowl. Now use a whisk to combine the more solid parts of the coconut milk with the fluid coconut milk. Measure and remove the 1/2 cup of coconut milk needed for the recipe. Save the rest for another use. It will keep a few days in the refrigerator in a sealed container. It could also be frozen.

ROASTED COD WITH TERIYAKI, WASABI AND HONEY SAUCE

Japanese-style cod roasted with palate-awakening salty, tangy, sweet and spicy flavours. Serve it with rice and a green vegetable, such as steamed baby bok choy. This recipe can be doubled or further expanded.

Ingredients

3 tbsp teriyaki sauce (see Note)

1 1/2 Tbsp honey

1 tbsp each lemon juice, orange & water

1 tsp wasabi paste (see Note)

1/8 tsp ground ginger, or 1/2 tsp finely grated fresh ginger

Pinch garlic powder, or 1/4 tsp minced fresh garlic

1/4 tsp cornstarch

2 (about 6 oz./175 g) grey cod or other cod fillets

1 green onion, thinly sliced

1 tsp roasted sesame seeds (see Note)

Lemon slices and cilantro sprigs, for garnish (optional)

Method

1. Place teriyaki sauce, honey, juices, water, wasabi paste, ginger, garlic and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, and then remove from the heat.

2. Preheat oven to 425 F. Line an 8-inch square baking dish with parchment paper. When oven is ready, set the cod in a single layer in the baking dish. Pour the teriyaki sauce mixture over the fish. Bake 12 minutes, or until just cooked through. Set a cod fillet on each of 2 plates, and then spoon the pan juices over them. Sprinkle with green onions and sesame seeds, garnish with lemon slices and cilantro sprigs, if using, and serve.

Note: Teriyaki sauce, roasted sesame seeds and wasabi paste are sold in our Asian foods aisle. Kikkoman brand teriyaki sauce was used when testing this recipe.

COD AND VEGETABLE STEW ON TICKLER CHEDDAR MASHERS

Ingredients

600 grams ling cod or other cod fillets

1/3 cup each diced onion (see Note), diced carrot & diced celery

1 medium garlic clove, minced

5 tbsp butter (divided)

3 tbsp all-purpose flour

1/2 tsp dried tarragon or thyme (see Options)

2 cups chicken or fish stock, plus more if needed (divided)

2 tbsp half and half (10 per cent) cream or milk

1/3 cup each frozen peas & corn kernels

Salt and ground white pepper, to taste

2 1/4 lbs. russet or yellow-flesh potatoes, peeled and quartered

1/2 cup milk

100 grams English Tickler cheddar cheese, grated (about 1 cup; see Note)

Chopped fresh parsley, to taste (optional)

Note:Diced in this recipe means to cut into small, 1/2 inch cubes. Tickler cheddar cheese is sold in our Deli Department.

Method

1. Pat fish dry with paper towel and cut into 1 inch cubes, set on a plate and refrigerate until needed. Put potatoes in a medium-sized pot and cover with 2 inches of cold water. Set over medium, medium-high heat and bring to a simmer. Now lower heat as needed to maintain that simmer. Simmer potatoes until tender, about 20 minutes.

2. While potatoes simmer, melt 3 tbsp butter in a second medium-sized pot set over medium heat. Add onion, carrot and celery and cook until softened, about 4 minutes. Stir in the garlic, flour and tarragon (or thyme) and cook 1 minute more, until well combined.

3. Slowly mix in 1/2 cup of stock into the flour mixture. When mixture is very thick, slowly mix in the rest of the stock, and the 2 tbsp cream (or milk). Bring to a simmer and cook until vegetables are tender, about 5 minutes. Add the cubed cod and frozen vegetables, gently stir, and cook 4 to 5 minutes more, or until fish is just cooked through. Add a bit more stock if you find the stew too thick. Season cod stew with salt and pepper, cover and keep warm on low heat.

4. When potatoes are tender, drain well, and then thoroughly mash. Beat in 1/2 cup milk and 2 tbsp butter. Now mix in the cheese and salt and pepper, to taste. Plate and serve the cod stew on a bed of the mashed potatoes, sprinkled with parsley, if using.

Options:If you like fresh dill, use 1 tsp of it, chopped, in place of the tarragon or thyme. Add it to the stew when adding the cod to the pot.

Hearty fish stew made even more so by serving it on tangy, cheddar rich, mashed potatoes.

B.C. COD IN ISLAND BEER BATTER FOR TWO

B.C. cod fillets are coated in a local beer flavoured batter, fried until crispy on the outside, and moist, flaky and delicious in the middle. Serve the fish with homemade or store-bought oven fries and your favourite slaw.

Ingredients

350 grams grey or other cod fillets, cut into 4 roughly equal pieces, any bones removed

Vegetable oil, for deep-frying

1/4 cup + 2 tbsp all purpose flour

2 tbsp cornstarch

1/2 tsp baking powder

1/4 tsp salt

Pinch ground white pepper

1/2 cup cold Vancouver Island beer (see Note)

Tartar sauce, to taste (see Options)

Lemon slices, for squeezing

Method

1. Heat the oil in your deep fryer to 375 F (see Options). Place flour, cornstarch, baking powder, salt and pepper in a bowl. Set a second bowl in a bowl filled with ice. Pour beer into that bowl. Add flour mixture and whisk until a smooth batter forms. (Keeping the batter on ice, well chilled, will make it crispier when fried).

2. Pat fish dry with paper towel. Set fish in the batter and turn to coat. Lower each piece of fish into the hot oil and fry 5 or 6 minutes, turning once, or until richly coloured and the batter is very crispy. Serve fish with tartar sauce and lemon slices.

Note: For a lighter coloured and tasting batter, use a lighter style of Vancouver Island made beer, such as lager or pilsner. For a darker and richer tasting batter, use pale ale, a dark ale or stout.

Options: You can use store-bought or homemade tartare sauce. To make the latter: in a bowl, combine 1/2 cup mayonnaise, 2 tbsp green relish, 1 tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp whole grain Dijon mustard, 1 tbsp chopped capers and lemon juice, Tabasco and salt, to taste. If you don’t have a deep fryer, set four or so inches of oil into a 10 inch or so wide pot. Set over medium-high heat, and heat oil to 375 F. Adjust the heat as needed to maintain that temperature. Don’t leave the kitchen while frying the fish.

B.C. COD FILLETS WITH SUMMER SUCCOTASH

Succotash is a sautéed vegetable/bean dish great to make in the summer because you can use B.C. grown corn, peppers and zucchini in it. In this recipe, it’s served with cooked until golden B.C. cod fillets. If desired, you can also serve the fish with steamed rice or miniature potatoes.

Ingredients

3 tbsp butter (divided)

2 tbsp olive oil (divided)

1/2 cup diced onion (see Note)

1 large garlic clove, minced

1 medium zucchini, diced

1 medium red bell pepper, diced

1 (14 oz./398 mL) lima beans, drained, rinsed in cold water, and drained again (see Note and options)

1 1/4 cups fresh corn kernels (see Note)

1/2 tsp dried thyme

1/4 tsp ground sage

Pinches ground cayenne pepper and smoked paprika

Salt and freshly ground black pepper, to taste

2 tbsp chopped parsley

560 to 680 gram B.C. grey or other cod fillets, cut into 8 roughly equal pieces, any bones removed, and patted dry

1/2 cup all-purpose flour

1 tbsp olive oil

1 tbsp butter

Lemon slices and parsley sprigs, for garnish

Method

1. To make succotash, place 2 tbsp butter and 1 tbsp oil in an 8 inch or so wide pot set over medium heat. When butter is melted, and the onion and garlic and cook until softened, about 5 minutes. Add the zucchini, bell pepper, lima beans, corn, thyme, sage, cayenne, smoked paprika, salt and black pepper to the pot and stir to combine. Partially cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove succotash from the heat, stir in the chopped parsley, and then set aside for now.

2. Spread flour on a wide plate. Coat each piece of fish in flour. Place 1 tbsp oil and 1 tbsp butter in a large non-stick skillet set over medium-high heat. Swirl the pan until butter is melted. Add fish to the skillet and cook 4 minutes. Turn each piece over and cook 2 to 3 minutes on the other side, or until just cooked through. While fish cooks, set succotash over medium heat and make hot again.

3. To serve, spoon some succotash on each of 4 dinner plates. Now set 2 pieces of fish on each plate, garnish with lemon slices and parsley sprigs, and serve.

Note: Canned lima beans are sold in our canned vegetable aisle. One large shucked cob of corn should yield the amount needed here. Use a sharp paring knife to cut the kernels off the cob.

Options: If you prefer, 1 1/2 cups of frozen, thawed, lima beans can replace the canned lima beans in this recipe. Bags of them are sold in our frozen foods aisle.

PANKO COD STICKS WITH SWEET & SOUR PAPAYA DIP

Panko coated, finger size pieces of B.C. cod served with a sweet and sour, Asian style papaya dip. Make a meal of the cod sticks by serving them with coleslaw and steamed rice. Recipe can be halved.

Ingredients

2 tbsp maple syrup

1 cup peeled ripe papaya, cut into 1/2 inch cubes

1/2 cup unsweetened pineapple juice or orange juice

2 tbsp lime juice

2 tbsp brown sugar

1 tsp finely grated ginger

2 tsp soy sauce

1 tsp sriracha or hot chili sauce, or to taste

1/2 tsp cornstarch

1 1/2 cups panko (see Note)

1/2 tsp paprika

Salt and freshly ground black pepper, to taste

1/3 cup mayonnaise

550 grams B.C. cod fillets, any bones removed

Lime slices and cilantro sprigs, for garnish (optional)

Note: Panko are coarse, Japanese style breadcrumbs. It’s sold in our Asian foods aisle. The baking sheet used when testing this recipe was 18 by 13 inches.

Method

1. To make the dip, place papaya, juices, sugar, ginger, soy sauce, sriracha and cornstarch in a food processor or blender and pulse until smooth. Transfer mixture to a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer 2 to 3 minutes. Remove dip from the heat, cool to room temperature, transfer to a bowl, cover and refrigerate until needed. (Dip can be made a day before needed.)

2. Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Spread panko on a wide plate and let cool. Mix in the paprika, salt and pepper. Line a large baking sheet with parchment paper (see Note).

3. Place the mayonnaise in a medium bowl. Cut the fish into 20 - 24 sticks, each about 4 inches long and 3/4 to 1 inch wide. Set the cod sticks in the bowl with mayonnaise and gently toss to coat each piece.

4. Preheat oven to 425 F. Coat each cod stick in panko, pressing it on to help it adhere. Set the coated fish on the baking sheet as you go along. Bake the fish 13 to 15 minutes, or until cooked through. Serve the cod sticks with the papaya dip, garnished with lime slices and cilantro sprigs.

LING COD WITH CHIPOTLE CHILI SAUCE AND STREET CORN SALSA

Seared B.C. cod fillets set on a smoky, chili spiced sauce and topped with a tangy, creamy corn salsa. The salsa is richly flavoured like the cobs of street corn sold by small vendors in Mexico. You can also serve the fish with rice and a steamed green vegetable.

Ingredients Method

3 tbsp olive oil (divided)

1 1/4 cups fresh corn kernels (see Note)

1 small garlic cove, minced

1 tbsp sour cream

1 tbsp mayonnaise

2 tbsp finely crumbled feta cheese

3 tbsp chopped cilantro

1/2 tsp finely grated lime zest

1 tbsp lime juice

Salt and freshly ground black pepper, to taste

1 cup tomato sauce

1/2 tsp chipotle chili powder (see Note)

1/2 tsp dried oregano

1 tsp honey

3 tbsp water

680 grams B.C. ling or other cod fillets, cut into

4 roughly equal pieces, any bones removed

Lime slices and cilantro sprigs, for garnish

1. Pour 1 tbsp olive oil into a cast iron or other heavy skillet set over medium, mediumheat. Add corn and cook and stir until lightly charred, about 3 minutes. Mix in garlic and cook 30 seconds more. Spoon corn into a shallow bowl and let cool to room temperature. Add the sour cream, mayonnaise, feta, cilantro, lime zest, lime juice, salt and pepper and mix to combine. Cover and refrigerate salsa until needed.

2. Combine the tomato sauce, chipotle chili powder, oregano, honey and water in a small pot. Set the chipotle chili sauce over medium-heat, bring to a simmer, and simmer 2 minutes. Remove pot from the heat.

3. Pat fish dry with paper towel; season with salt and pepper. Heat oil in a very large nonstick skillet set over medium-high. When oil is hot, add the fish and cook about 3 minutes per side, or until nicely seared and just cooked through. While the fish cooks, set the chipotle chili sauce back over medium heat and return to a simmer.

4. To serve, spoon some chipotle chili sauce on each of 4 dinner plates. Set a piece of fish on the sauce on each plate. Top the fish with street corn salsa, garnish with cilantro sprigs and lime slices, and enjoy.

Note: One and a half large cobs of corn, after shucking and cutting the kernels off the cob, should yield the amount needed here. Chipotle chili powder is made from dried, ground, smoked jalapeño peppers. It’s sold in our dried herb/spice aisle.

GREEK STYLE COD FILLETS FOR TWO

This colourful fish dish is accented Greek-style with such things as feta cheese, citrus, olives and oregano. Serve it with rice or boiled potatoes and warm wedges of Pita bread.

Ingredients Method

6 thin slices green bell pepper

2 (5-6oz) cod fillets

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp orange juice

1 small garlic clove, minced

1/4 tsp dried oregano

Pinches ground cumin and cayenne pepper

Salt and freshly ground black pepper, to taste

8 to 12 kalamata black olives

1/4 cup coarsely crumbled feta cheese (see Note)

6 cherry tomatoes, halved

Parsley sprigs and orange slices, for garnish

1. Preheat oven to 400 F. Set slices of bell pepper in a single layer in a shallow baking dish (see Note). Set the cod fillets on top of the peppers. Combine oil, juices, garlic, oregano, cumin and cayenne in a small bowl. Pour mixture on and around the fish.

2. Season fish with salt and pepper. Surround fish with the olives, feta and cherry tomatoes. Bake for 16 to 18 minutes, or until the fish is cooked through. Garnish fish with parsley sprigs and orange slices and serve.

Note: Kalamata olives and crumbled feta cheese are sold in our Deli Department. The baking dish, bowls and napkin shown in the photo are from Quality Foods, A Step Above. The oval baking dish used when testing this recipe was 11 inches long, and 8 inches wide.

COD AND VEGETABLE CASSEROLE WITH PESTO AND ORANGE

Here’s an easy to make, Mediterranean style fish dish for two flavoured with basil/garlic rich pesto and citrus. For additional servings, simply expand the recipe as needed and bake the fish and other items on a large baking sheet.

Ingredients

10 yellow, white or red miniature potatoes

1 tbsp + 1 tsp olive oil (divided)

350 grams cod fillets, cut into 4 roughly equal pieces, any bones removed, and patted dry

10 cherry tomatoes

6-8 (1/2 inch) zucchini slices, each halved

6 small to medium white or brown mushrooms, halved

2 tbsp orange juice

1 tbsp pesto (see Note)

1 tbsp fish or chicken stock, white wine or water

Pinch red pepper flakes

Salt and ground white pepper, to taste

Lemon slices, for garnish

Note: Pesto is sold in our jarred and canned pasta sauce aisle.

Method

1. Place potatoes in a small pot and cover with cold water. Set over medium, medium-high heat and bring to a simmer. Simmer potatoes until just tender and still holding their shape, about 5 minutes. Drain potatoes well, cool with ice-cold water, and then drain again.

2. Preheat oven to 375 F. Set out a 13 x 9 inch baking dish, or 12 inch round one. Brush the bottom of the dish with 1 tsp olive oil. Set cod in the dish, leaving some space between each piece. Prick each tomato with a paring knife (this will help prevent them from bursting during cooking). Set the tomatoes, potatoes, zucchini and mushrooms around the fish.

3. Combine the 1 tbsp olive oil, pesto, stock (or wine or water) and pepper flakes in a small bowl. Drizzle this mixture over the fish and vegetables, and then season them with salt and pepper. Bake, uncovered, 15 minutes, or until fish is cooked. Garnish with lemon slices and serve.

FESTIVE MEDITERRANEAN STYLE COD CASSEROLE

Fresh cod fillet portioned and baked with such things as olives, tomatoes, artichokes, garlic and citrus. Serve with pasta, rice or boiled miniature potatoes and a steamed vegetable, such as asparagus or broccolini. If you’re feeding a larger group, this recipe could be doubled and baked in two pans.

Ingredients Method

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp orange juice

1 large garlic clove, minced

1/2 tsp ground cumin

1/4 tsp paprika

Pinch red pepper flakes

2 tbsp chopped fresh oregano or basil, plus some sprigs or leaves for garnish (see Options)

16 to 20 grape or other small cherry tomato

680 gram cod fillets, cut into 4 portions, and patted dry

16 to 20 green olives

1 (14 oz./398 mL) can artichokes hearts, drained well, halved or quartered, depending on size

Salt and white pepper, to taste

Lemon slices, for garnish

1. Combine oil, juices, garlic, cumin, paprika, red pepper flakes and chopped oregano (or basil) in a bowl. Poke a few holes in each tomato with a paring knife (this will help prevent them from bursting when cooked).

2. Preheat oven to 400 F. Line a 13- x 9-inch or similar volume oval casserole with parchment paper. Set fish in the pan, leaving some space in between each piece. Surround fish with the tomatoes, artichokes and olives. Drizzle everything with the olive oil/juice mixture, and season with salt and pepper.

3. Bake cod 16 to 18 minutes, or until cooked (see Note). Garnish with some oregano sprigs (or basil leaves) and lemon slices, and serve.

Note: When cooked, the cod will become opaque and feel slightly firm, not hard (a sign it’s overcooked) or soft (a sign it’s not cooked through). When cooked, the cod will also start to separate slightly into flakes.

Options: If desired, you could replace the chopped fresh oregano or basil, with 1/2 tsp dried oregano or basil.

ROCKFISH WITH ORANGE, POMEGRANATE & PISTACHIOS

Here’s a light and colourful Moroccan-style way to prepare BC rockfish. Serve the fish with couscous, quinoa or rice, and some lightly dressed salad greens.

Ingredients Method

4 (about 140-170 gram) rockfish fillets

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

4 tsp olive oil, plus some for drizzling

4 tsp orange juice, plus some for drizzling

Salt to taste

8 peeled (1/4-1/2 inch thick) mandarin orange or navel orange slices

1/4 cup pomegranate seeds (see Note)

1/4 cup shelled, lightly salted pistachios (see Note)

Parsley sprigs, for garnish (optional)

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Make spice mixture by combining cumin, coriander and cayenne in a small bowl.

2. Drizzle each rockfish fillet with 1 tsp of the oil and 1 tsp of the orange juice. Sprinkle each fillets with some of the spice mixture. Now season fish with salt. Top each piece of rockfish with 2 orange slices, and then bake 10 minutes, or until cooked through.

3. Plate the fish and top each fillet with some pistachios and pomegranate seeds, and drizzle with a bit more olive oil and orange juice. Garnish with parsley sprigs, if using, and serve.

Note: Pomegranates, which will yield the seeds needed here, and bags of shelled pistachios, are sold in our Produce Department.

ROCKFISH AND ASPARAGUS WITH LEMON GARLIC BUTTER

Prep Time 20 min

Cook Time 12 - 14 min

Serves 2

BC rockfish and asparagus, roasted together, and then plated and richly topped with a flavourful lemon garlic butter mixture.

Ingredients

10 to 12 asparagus spears, tough lower stems trimmed or snapped off

2 (140 to 170 gram) rockfish fillets (see Note) Salt and ground white pepper, to taste

1 tbsp olive oil

1/3 cup chicken or fish stock

1 medium garlic clove, minced

2 tbsp (1/8 cup) butter

1 tbsp lemon juice

1 tbsp chopped fresh basil, oregano, tarragon or parsley

Lemon slices and oregano, basil, tarragon or parsley sprigs, for garnish

Method

1. Bring a large, wide skillet of water to a boil over medium-high heat. Add the asparagus and cook two minutes, until bright green and just tender. Drain asparagus, cool with icecold water, and then drain again. Set asparagus on a plate and dry with paper towel.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set rockfish fillets on the baking sheet. Now set the asparagus spears around the fish. Brush the fish and asparagus lightly with olive oil; season with salt and pepper. Roast rockfish 10 to 12 minutes, or until cooked.

3. While rockfish roasts, place stock and garlic in a small pot, set over medium, medium-high and bring to a simmer. Simmer and greatly reduce stock to about 3 tbsp. Turn heat to low, add the butter to the pot, and then whisk until its melted and blended with the reduced stock. Now whisk in the lemon juice and chopped oregano (or, basil, tarragon or parsley).

Note: If only large rockfish fillets, also called snapper fillets, are available, buy one about 340 gram one and cut it into 2 portions.

4. When fish is cooked, set a piece on each of 2 dinner plates along with the asparagus. Spoon some of the lemon garlic butter mixture over each piece of fish, garnish with lemon slices and oregano (or basil, tarragon or parsley) sprigs, and serve.

ROCKFISH WITH PRAWNS FRA DIAVOLO

Roast rockfish fillets for two served with prawns in a zesty, Italian-style tomato sauce. There’s a good amount of sauce, so serve the seafood with a side dish that will benefit from that, such as pasta or risotto.

Ingredients

1 (14 oz/398 mL) can whole tomatoes (see Note)

1 tbsp + 2 olive oil (divided)

1/3 cup finely diced onion

1 large garlic clove, minced

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp red pepper flakes, or to taste

1/4 cup white wine

1 tbsp + 2 tsp orange juice (divided)

10 cooked, cold, peeled prawns (or shrimp) (see Note)

2 (about 113 to 140 gram) rockfish fillets

2 tsp butter

1 tbsp chopped fresh parsley

Salt and ground white pepper, to taste

Note: Hunt’s brand heirloom whole tomatoes were used when testing this recipe. Cold, cooked, peeled, ready to heat and heat prawns are sold in our Seafood Department showcase and also frozen.

Method

1. Put the canned tomatoes and their juices in a bowl. Use your fingers to squeeze and finely crush the tomatoes.

2. Set a 10 inch skillet over medium, medium-high heat and add 1 tbsp of olive oil. Add onions and cook until softened, about 3 minutes. Mix in garlic, red pepper flakes, oregano and basil and cook 1 minute more. Add wine to the skillet, bring to a simmer, and simmer until reduced by half. Add the crushed tomatoes and 1 tbsp orange to the skillet and bring to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer this fra diavolo sauce 5 minutes, and then remove from the heat.

3. Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Drizzle each fillet 1 tsp olive oil and 1 tsp orange juice; season with salt and pepper. Roast snapper 10 minutes, or until cooked.

4. While fish roasts, set the fra diavolo sauce back over the heat and return to simmer. Season sauce with salt. Add the prawns, butter and parsley. Simmer the prawns in the sauce until hot, 2 to 3 minutes. When fish is cooked, set a piece on each of 2 plates, top with the prawns and sauce, and serve.

ROASTED HALIBUT WITH

MOJO SAUCE

Easy to roast halibut fillets for two, plated and topped with a palate pleasing sauce, with tangy, citrusy, garlicky and sweet flavours. Recipe could be doubled or further expanded if serving a larger group.

Ingredients Method

1/4 tsp finely grated lime zest

1/4 tsp finely grated orange zest

2 Tbsp fresh lime juice

3 Tbsp + 2 tsp fresh orange juice (divided)

1 large garlic clove, minced

1 Tbsp brown sugar

1/2 tsp ground cumin (divided)

1 Tbsp + 2 tsp olive oil ( divided)

• pinch red pepper flakes

2 (5- to 6-oz/140- to 170-gram) halibut fillets

• salt and ground white pepper, to taste

1 tsp cornstarch

1 Tbsp chopped fresh cilantro or minced green onion

1. Start the sauce by placing the zests, lime juice, 3 Tbsp of the orange juice, garlic, brown sugar, 1/4 tsp of the cumin, 1 Tbsp of the olive oil and red pepper flakes in a very small pot. Set pot aside for now.

2. Preheat oven to 400 F. Line a baking pan with parchment paper. Pat halibut dry with paper towel, and then set on the baking pan. Combine the remaining 2 tsp olive oil, 2 tsp orange juice, 1/4 tsp cumin and paprika in a small bowl. Brush the mixture on the halibut fillets. Season halibut with salt and pepper. Roast halibut 10 to 12 minutes, or until cooked through.

3. When fish is almost cooked, mix the cornstarch into the sauce mixture in the pot. Set over medium-high heat, bring to a simmer, simmer 1 minute, until lightly thickened, and then remove from the heat. Season sauce with salt and pepper and mixed in the chopped cilantro (or green onion). When cooked, plate the fish, top with the sauce and serve.

HALIBUT PO BOYS

New Orleans-style Halibut seasoned with Cajun spice, roasted and stuffed in buns with a zesty sauce and other complimentary fillings. Serve these po boy sandwiches with a side dish or two, such as coleslaw sold in our Deli Department, and potato chips or corn on the cob.

Ingredients Method

1/2 cup mayonnaise

1/2 tsp finely grated lemon zest

1 tbsp lemon juice

2 tsp whole grain Dijon mustard

1 tsp honey

1 tsp Tabasco or other hot pepper sauce, or to taste

8 (60-85 grams) pieces halibut (see Note)

2 tbsp olive oil

2 tsp Cajun spice, or to taste (see Note)

4 hoagie buns, split and warmed (see Note)

Butter lettuce leaves, or shredded head lettuce, to taste

8 to 12 ripe tomato slices

24 thin dill pickle slices, or to taste

1. Combine mayonnaise, zest, juice, honey and Tabasco in a small bowl. Cover and refrigerate this sauce until needed.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper and set the halibut on it. Brush each piece of fish with olive oil, and then sprinkle with Cajun spice. Roast halibut 8 to 10 minutes, or until cooked.

3. Spread cut sides of each bun with the sauce. Set lettuce, tomatoes, pickles and 2 pieces of halibut in each bun, drizzle with any remaining sauce, and serve.

Note: Smaller portions of halibut are sold frozen in our Seafood Department. Thaw and pat dry before using. Hoagie buns are sold in our Bakery Department. Cajun spice, also called Cajun seasoning, is sold in our bottled spice and herb aisle. If you want make your own for this, combine, in a bowl, 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp garlic powder , 1/4 tsp ground cayenne pepper and salt, to taste.

HALIBUT WITH MADRAS CURRY LIME CRUST

Halibut fillets crusted with a richly spiced curry paste mixture. This recipe can be doubled or further expanded if feeding a larger group. Serve the fish with a steamed green vegetable and steamed or flavoured rice. The latter can include the A Taste of Thai brand garlic basil rice shown in the recipe photo. Boxes of that rice are sold in the aisle other types of rice are sold.

Ingredients Method

1/4 cup panko

1/8 tsp paprika

1 tbsp Madras curry paste (see Note)

1/2 tsp finely grated lime zest

1 tsp lime juice

1 tsp mayonnaise

1 tsp brown sugar

2 (140 to 170gr) halibut fillets

Mango chutney, to taste

1. Preheat oven to 400 F. Line a sided baking sheet with parchment paper. Combine panko and paprika in a shallow dish.

2. Combine curry paste, zest, juice, mayonnaise and sugar in a small bowl. Brush the top (the smooth side) of each halibut fillet generously with this mixture. Set one of the fillets curry paste mixture side down on the panko mixture. Press down on the fish to ensure the panko adheres. Set the halibut, crusted side up, on the baking sheet. Repeat these steps with the second halibut fillet. Top each halibut fillet with any panko mixture left in the dish.

3. Bake fish 10 to 12 minutes, or until just cooked through. Plate and serve the fish with mango chutney, for dolloping alongside it.

Note: Madras curry paste and mango chutney are sold in our Asian foods aisle. Patak’s brand was used in this recipe. Other types of Indian-style curry paste will also work in this recipe.

SUMPTUOUS HALIBUT BAKED

FOR TWO

Nicely crusted halibut, surrounded with a mix of vegetables, richly seasoned, baked and drizzled with lemon juice, creating a splendid dinner for two.

Ingredients Method

6 to 8 miniature white or yellow-fleshed potatoes, halved

1 small to medium carrot, thickly sliced

8 to 10 asparagus spears, tough lower parts trimmed off

3 tbsp panko

1/2 tsp dried tarragon or dill (divided)

1/4 tsp smoked or sweet paprika

3 tbsp melted butter (divided)

2 (140-170) halibut fillets

Salt and freshly ground black pepper, to taste

3 tsp mayonnaise (divided)

1 tbsp olive oil

1 tbsp chicken or fish stock or white wine

1 large garlic clove, minced

Lemon juice, to taste

Lemon wedges and parsley sprigs, for garnish (optional)

1.Place potatoes and carrots in a pot, cover with cold water, set over medium to mediumhigh heat, bring to a boil and cook until just tender, about 7 minutes. Drain well, cool vegetables with cold water, and then drain well again.

2.Bring a second pot of water to a boil. Cut each asparagus spear, widthwise and at a slight angle, into three pieces. Cook in boiling water until bright green, about 1 minute. Drain asparagus well, cool with cold water, and then drain well again.

3.Place panko in a skillet, set over medium heat, and cook and stir until light golden brown, about 2 minutes. Spoon panko into a shallow dish. Mix in 1/4 tsp of the tarragon and paprika.

4.Brush a shallow baking pan large enough to hold the fish and vegetables with 1 tbsp of melted butter. Season each halibut fillet with salt and pepper. Brush the top of each fillet with 1 1/2 tsp of mayonnaise. Set a fillet, mayonnaise-side down, on the panko, pressing on the fish to help it adhere. Set the fillet, crusted-side-up, in the baking pan. Crust the other fillet in this fashion. Sprinkle top of fish with any panko left in the bowl.

5.Preheat oven to 425 F. Surround fish with the potatoes, carrots and asparagus. Combine remaining 2 Tbsp melted butter, oil, stock (or wine), garlic and remaining tarragon (or dill) in a small bowl. Drizzle mixture over the vegetables, and then season them with salt and pepper.

6.Bake fish 15 to 17 minutes, or until just cooked through. Drizzle fish and vegetables with lemon juice, to taste. Garnish with lemon wedges and parsley sprigs, if using, and serve.

PHYLLO-WRAPPED HALIBUT WITH LEMON DILL SAUCE

BC halibut wrapped and baked in crispy phyllo pastry, plated and served with a tangy, cream sauce. This recipe can be doubled or further expanded if serving a larger group.

Ingredients

4 sheets phyllo pastry (see Note)

3 tbsp butter, melted

2 (140 to 170 gram) halibut fillets, patted dry with paper towel

Salt and ground white pepper to taste

2 tbsp lemon juice

1/2 cup whipping cream

1 tsp chopped fresh dill (see Options)

1 tsp Dijon mustard

Lemon slices and dill sprigs, for garnish (optional)

Note: Phyllo pastry is sold frozen alongside the other types of frozen pastry we sell. Thaw before using. Once you have the phyllo needed for the recipe, fold and package up the remaining sheets in amounts you think you’ll use the next time you need phyllo and refreeze them, to thaw and use at another time.

Note: You can wrap the halibut in phyllo many hours before baking it. If you do that, tent with plastic wrap and refrigerate until ready to bake. Instead of fresh dill, use 1/4 tsp dried dill, adding it to the pot after pouring in the whipping cream.

Method

1. Lay a sheet of phyllo flat on a work surface. Brush lightly with melted butter. Top that sheet of phyllo with another sheet and lightly brush it with butter. Repeat these steps twice more and you should layer four sheets of phyllo together.

2. Preheat oven to 400 F. Cut the layered phyllo sheets, widthwise, in half, and then set piece of halibut near the bottom centre end of each one. Season halibut with salt and pepper. Fold the sides of the phyllo slightly over the fish and then roll into a cylinder. Line a baking sheet with parchment paper. Set the fish on the baking sheet and brush the tops of these phyllo packets of fish with a little melted butter (see Options). Bake the fish in the middle of the oven 16 to 18 minutes, until golden and cooked through.

3. While fish bakes, make sauce by placing lemon juice in a small pot set over medium heat. Bring to a simmer and reduce juice to about 1 tsp. Add the cream, bring to a simmer, and simmer 1 minute, or until a lightly thickened sauce forms. Whisk in the dill and mustard; season with salt and pepper. Cover sauce and keep warm over low heat.

4. When baked, plate and serve each portion of phyllo-wrapped halibut on a pool of lemon dill sauce and garnish with lemon slices and dills sprigs, if using. Before doing that, if desired, for a fancier presentation as shown in the recipe photograph, cut each phyllo-wrapped piece of halibut in half, widthwise, at a slight angle.

SPRING HALIBUT STEW FOR TWO

Ingredients

Prep Time 30 min Cook Time 20 min Serves 2

Fresh BC halibut comes into season in March and in this recipe it’s featured in an appealing, perfect for spring stew. Serve the stew with rice, mashed potatoes or boiled miniature potatoes.

Method

12 baby carrots (see Note)

6 medium asparagus spears (tough lower stems removed), cut widthwise into 1 inch pieces

10 snap peas, each cut, widthwise, into 3 pieces

1 tbsp butter

1 tsp olive oil

3 tbsp finely diced shallot or onion

1 medium garlic clove, minced

1 tbsp + 1 tsp all-purpose flour

1/4 tsp dried tarragon or thyme

Pinch ground cayenne pepper

1 cup chicken or fish stock, plus more if needed (divided)

2 tbsp half and half (10 per cent) cream or milk

280 grams halibut fillets, patted dry and cut into 1 to 1 1/2 inch cubes

2 tbsp frozen green peas

Salt and ground white pepper, to taste

1 tbsp chopped fresh parley (optional)

1. Place baby carrots in a pot and cover with 4 inches of water. Set over medium-high heat and bring carrots to a boil. Boil carrots 4 minutes. Now add the cut pieces of asparagus and snap peas to the pot, return to a boil, and cook 90 seconds to 2 minutes more. Drain vegetables well, cool with ice-cold water, and drain well again. Set vegetables aside for now.

2. Place butter and oil in a 9 inch or similar-sized skillet set over medium heat. When butter is melted, add the shallots and garlic and cook until softened, about 2 minutes. Stir in flour, tarragon (or thyme) and cayenne and cook 1 minute more, until well combined. Slowly mix 1/4 cup of stock into the flour mixture. When mixture is very thick, slowly mix in the rest of the stock and the cream (or milk).

3. Bring this base for the stew to a simmer, then add the cubed halibut. Simmer 2 minutes, and add the baby carrots, snap peas, asparagus and green peas to the stew. Simmer, gently stirring occasionally, about three minutes more, or until fish is just cooked through. Season stew with salt and pepper, mix in the parsley, if using, and serve.

Note: The brand of baby carrots used in this recipe was Grimmway Farms. The bags of baby carrots they sell, available in our Produce Department, are quite small and work well when added whole to a stew.

CASHEW CRUSTED HALIBUT WITH SWEET CHILI GLAZE

Halibut, baked with a simple crust of cashews and panko, plated and topped with warm, sweet Thai chili sauce, enhancing the fish with it’s bright, sweet, tangy and spicy flavours. Serve the fish with rice and stir-fried or steamed vegetables.

Ingredients

12 whole unsalted cashews (see Note)

2 tbsp panko (see Note)

2 (140 to 170 gram) halibut fillets

3 tsp mayonnaise (divided)

1/3 cup Thai sweet chili sauce (see Note)

1 tsp water

Cilantro sprigs, for garnish (optional) and lime slices or wedges, for squeezing

Note: Unsalted cashews are sold in our Bulk Foods Department. Panko, coarse Japanese-style breadcrumbs, and Thai sweet chili sauce, are sold in our ethnic foods aisle. Asian Family brand chili sauce was used when testing this recipe.

Method

1. Place cashews on a work surface and cover with a double layer of plastic wrap. Now use a kitchen hammer, or a rolling pin, to hit and coarsely crush the cashews. Place the crushed cashews in a shallow, sided dish and mix in the panko.

2. Preheat oven to 400 F. Line a small, sided baking sheet with parchment paper. Brush the top (the smooth side) of each halibut fillet with 1 1/2 tsp mayonnaise. Set one of the fillets, mayonnaise side down, on the cashew/panko mixture. Now press down on the fish to ensure the cashew/panko mixture adheres. Set the halibut, crusted side up, on the baking sheet. Repeat these steps with the second halibut fillet, and set it crusted side up on the baking sheet. Top each halibut fillet with any cashew/panko mixture left in the dish.

3. Bake fish for 10 to 12 minutes, or until just cooked through. While fish bakes, place the chili sauce and water in a small pot, set over medium-low heat and make warm. When cooked, set a piece of halibut on each of 2 dinner plates. Drizzle and top each piece of fish with the warm sweet Thai chili sauce. Garnish with cilantro sprigs, if using, and set some lime slices or wedges on each plate, for squeezing their juice on the halibut at the table.

SEARED HALIBUT WITH CREAMY MUSHROOM TARRAGON SAUCE

BC Halibut fillets for two, seared, plated and topped with a fine sauce rich with mushrooms and tarragon. Recipe can be doubled or further expanded if serving a larger group.

Ingredients Method

2 tbsp + 2 tsp butter (divided)

2 tbsp finely chopped shallot or onion

1/4 lb. (about 5 to 6 medium) white or brown mushrooms, thinly sliced

1 tbsp all-purpose flour

1 small garlic clove, minced

1/4 tsp dried tarragon, or to taste (see Options)

3/4 cup fish or chicken stock (divided)

2 tbsp half and half (10 per cent) cream or whipping cream

Salt and ground white pepper, to taste

4 (140 to 170 gram) halibut fillets

2 tsp olive oil

Options: Instead of tarragon, try another type of herb in the sauce, such as dried dill or snipped fresh chives. aisle.

1. To make sauce, melt 2 Tbsp butter in a small pot set over medium heat. Add onion and mushrooms and cook until tender, about 5 minutes. Stir in the flour, garlic and tarragon and cook 1 minute more. While stirring, slowly mix in 1/4 cup of the stock. When mixture is thick, slowly mix in remaining stock. Bring sauce to a simmer, and simmer 1 minute. Stir in the cream, season with salt and pepper, cover, remove sauce from the heat and set it aside for now.

2. Pat fish dry with paper towel. Season with salt and pepper. Place 2 tsp butter and oil in non-stick skillet set over medium-high. When butter is melted and no longer foaming, add the halibut and cook 3 to 4 minutes per side, until nicely seared and just cooked through.

3. When fish is almost cooked, set sauce back over the heat and make warm again. When fish is cooked plate, top with the sauce and serve.

HALIBUT WITH GINGER GREEN ONION SAUCE FOR TWO

Prep Time 20 min Cook Time 14 Serves 2

Halibut, roasted, plated and topped with a full of flavour, Chinese style sauce, also known as ginger scallion sauce. Serve the fish with rice and steamed or stir-fried vegetables.

Ingredients Method

1/3 cup thinly sliced green onion

1 tsp finely chopped fresh ginger

2 tbsp + 1 tsp peanut or vegetable oil (divided)

1 tsp soy sauce

1/4 tsp sesame oil

1/2 tsp lime juice or rice vinegar

1/2 tsp honey

1/4 tsp hot chili sauce, such as Sriracha, or to taste

2 (170 gram) halibut fillets

Salt and ground white pepper, to taste

1. To make sauce, place green onion and ginger in a small heatproof bowl. Place 2 tbsp of the oil in a small pot and set over medium-high heat. When oil is shimmering and very hot, carefully pour into the bowl and stir to combine it with the green onions and ginger. Now mix in the soy sauce, sesame oil, lime juice (or vinegar), honey and chili sauce. Set sauce aside for now.

2. Preheat oven to 425 F. Line a baking pan with parchment paper. Set halibut in the pan. Brush top of fish lightly with remaining 1 tsp oil; season with salt and pepper. Roast halibut 12 minutes, or until cooked through. Plate the fish, generously top with the ginger green onion sauce, and serve.

BC HALIBUT FILLETS WITH SUMMER PEACH CHUTNEY

BC halibut fillets, roasted, plated and topped with nicely spiced chutney, rich with refreshing bits of peach. Recipe can be doubled or further expanded if feeding a larger group. If desired, serve the fish with madras curry couscous salad sold in our Deli

Ingredients Method

1 large, ripe peach, cut into small cubes

1 tbsp finely minced green onion or shallot

1/2 tsp each finely grated fresh ginger & lime zest

1 tbsp each lime & orange juice

1 to 2 tbsp chopped fresh cilantro or mint

1/4 tsp mild or medium curry powder, or to taste

2 tsp brown sugar

Pinch ground cayenne pepper

Salt and ground white pepper, to taste

2 tsp vegetable oil

2 (about 170 gram) halibut fillets

Lime slices and cilantro or mint sprigs, for garnish

1. To make chutney, place peaches, green onion (or shallot), ginger, zest, juices, cilantro (or mint), curry powder, sugar and cayenne pepper in a bowl. Sprinkle with salt, and then mix to combine. Cover and refrigerate chutney until needed. It can be made an hour or two in advance.

2. Preheat oven to 425 F. Line a baking pan with parchment paper. Pat fish dry with paper towel. Set fish in the pan, brush with the oil and season with salt and pepper. Roast halibut 10 to 12 minutes, or until cooked through. Plate the fish, generously top with chutney, garnish with lime slices and cilantro (or mint) sprigs, and serve.

HALIBUT TACOS WITH CHERRY

TOMATO PICO DE GALLO

Strips of fresh halibut quickly marinated, baked and stuffed in tacos with a summery, cherry tomato pico de gallo and other taste enhancing ingredients.

Ingredients

1 1/2 cups diced cherry tomatoes (see Note)

3 tbsp finely diced red or white onion

3 tbsp chopped cilantro

1 tsp finely chopped jalapeno pepper

2 tbsp lime juice (divided)

1 1/2 tsp honey (divided)

1 1/4 tsp ground cumin (divided)

Salt and ground white pepper, to taste

1 tbsp olive oil

1 tbsp orange juice

1 tsp chili powder

600 grams halibut fillets, patted dry with paper towel

10 hard taco shells

1 cup each shredded lettuce and grated Monterey Jack cheese, Sour cream, to taste

Hot pepper sauce, to taste, for sprinkling

20 to 30 small, fresh cilantro sprigs, or to taste

Note: If available, use a mix of different coloured cherry tomatoes to make the pico de gallo. 20 to 24 cherry tomatoes, depending on size, should yield the diced amount needed here.

Method

1. To make pico de gallo, place tomatoes, onion, chopped cilantro, jalapeno, 1 tbsp lime juice, 1/2 tsp honey and 1/4 tsp cumin in a bowl. Season with salt and toss to combine. Cover and refrigerate until ready to serve.

2. To prepare fish, combine oil, orange juice, 1 tbsp lime juice, 1 tsp honey, chili powder and 1 tsp cumin in a medium bowl. Cut the fish fillets into about 3 inch long, 1/2 to 3/4 inch wide pieces. Add fish to the oil/juice mixture, toss to combine and let marinate while you preheat oven to 425 F. While oven heats, place shredded lettuce, grated cheese and sour cream in serving bowls.

3. When oven is hot, line a large baking sheet with parchment paper. Set fish in a single layer on the baking sheet. Drizzle with any oil/juice mixture left in the bowl; season with salt and pepper. Bake fish 8 to 10 minutes, or until cooked through. While fish bakes, set taco shells on a second baking sheet.

4. When fish is cooked, remove from the oven, and then set taco shells in the oven to warm a minute or so. Now let diners build their own tacos, with those taco shells, the fish, pico de gallo and the other ingredients.

ROASTED HALIBUT WITH LEMON DILL SAUCE

Easy to roast halibut, plated and topped with a rich and creamy lemon and dill flavoured sauce. Recipe could be halved if you were only feeding two.

Ingredients

2 Tbsp lemon juice

3/4 cup whipping cream

2 tsp chopped fresh dill (see Options)

4 (6-ounce/170-gram) halibut fillets

2 Tbsp (1/8 cup) butter, melted

• pinches ground cayenne pepper and paprika

• salt and ground white pepper, to taste

• lemon slices and dill sprigs, for garnish

Note: Instead of dill, try another type of fresh herb in the sauce, such as chopped tarragon or snipped chives.

Method

1. Pour lemon juice into a small pot, bring to a simmer, and simmer until greatly reduced to a syrupy 1 tsp. Add the cream, bring it to a gentle simmer, and simmer until lightly thickened. Remove from the heat, mix in the dill, season with salt and pepper, and cover sauce until needed.

2. To cook fish, preheat oven to 400 F. Line a baking pan with parchment paper and set the halibut in it. Combine melted butter, cayenne and paprika in a small bowl. Spoon mixture over the fish. Season fish with salt and pepper. Roast fish 12 minutes, or until cooked through. When fish is a few minutes from being done, set sauce back over the heat and make hot again.

3. When ready, plate the fish, top with the lemon dill sauce, garnish with lemon slices and dill sprigs, and serve.

HALIBUT WITH TERIYAKI ASPARAGUS STIR FRY

B.C. halibut brushed with sesame oil, roasted and served with a spring asparagus stir fry, flavoured with teriyaki sauce. Try serving the fish with rice sprinkled with roasted sesame seeds and snap-top carrots, steamed and flavoured with honey and lemon juice.

Ingredients Method

2 (170gr) halibut fillets

2 tsp sesame oil (divided)

Salt and ground white pepper, to taste

1/4 cup teriyaki sauce (see Note)

1 tsp each orange & lemon juice

1 tbsp water

1/2 tsp cornstarch

1/2 tsp finely grated fresh ginger

Sriracha or hot Asian-style chili sauce, to taste (optional)

1 1/2 tsp vegetable oil

8 to 10 asparagus spears, tough lower stems trimmed or snapped off, spears cut into 2 inch pieces

1 to 2 tbsp thinly sliced green onion

Note: Kikkoman brand teriyaki sauce was used when testing this recipe. It’s sold in our Asian foods aisle.

1. Preheat oven to 400 F. Place halibut in a single layer in a parchment paper-lined baking pan. Brush each fillet with 1 tsp sesame oil; season with salt and pepper. Roast fish 12 minutes, or until cooked through.

2. While fish cooks, in a small bowl, combine teriyaki sauce, juices, water, cornstarch, ginger and Sriracha, if using.

3. When fish has cooked 7 minutes, pour vegetable oil into a skillet set over medium-high heat. When oil is hot, add asparagus and stir fry 90 seconds to 2 minutes. Add the teriyaki sauce mixture (watch out for splatters), simmer and cook 20 to 30 seconds more, then remove from the heat.

4. When fish is cooked, set a fillet on each of 2 plates, top each fillet with some of the asparagus and its sauce, sprinkle with green onions, and serve.

HALIBUT AND PRAWN BAKE

A sumptuous, aromatic, easy to make seafood dish that combines halibut and prawns.

Ingredients

3 tbsp butter

1/4 cup fish or chicken stock

1 large garlic clove, minced

1/2 tsp dried tarragon

1/8 tsp paprika

Splash hot pepper sauce, such as Tabasco

4 (140 gram) halibut fillets

16 to 20 peeled, cooked, cold medium or large prawns (see Note)

Salt, to taste

Lemon slices and parsley sprigs, for garnish

Note: Peeled, cooked prawns are sold in our Seafood Department showcase and also frozen.

Method

1. Place butter, stock, garlic, tarragon, paprika and hot pepper sauce in a small pot. Set over medium heat and stir mixture just until the butter melts. Remove from the heat.

2. Preheat oven to 425 F. Set halibut in a 13 x 9 inch casserole or non-stick baking pan. When oven is ready, pour butter mixture over the halibut. Season halibut with salt, and then bake 5 minutes. Now set the prawns around the halibut and bake 7 to 8 minutes more, or until fish is cooked, and the prawns are hot.

3. Plate the halibut and prawns, top with pan juices, garnish with lemon slices and parsley sprigs, and serve.

Option: Recipe could be halved and baked in an 8 inch square pan if you are only feeding two. Recipe can be doubled and baked in a larger pan, such as a sided non-stick baking sheet, if feeding eight.

ROASTED HALIBUT FOR TWO WITH LEMON BROWN BUTTER SAUCE

In-season, splendidly fresh, B.C. halibut richly enhanced with a nutty, lemony, brown butter sauce. Recipe can be doubled or further expanded if you’re feeding a larger group.

Ingredients

2 (6oz/170 gram) halibut fillets

2 tsp olive oil

Salt and ground white pepper, to taste

3 tbsp butter

1 tbsp minced green onion (white and pale green parts only)

1 tbsp each fresh lemon juice & fish or chicken stock

1 tbsp chopped parsley

Lemon slices and parsley sprigs, for garnish

Method

1. Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan, brush with the olive oil and season with salt and pepper. Roast halibut 12 minutes, or until cooked through.

2. While halibut cooks, put butter in a small pot set over medium heat. Cook, swirling the pot occasionally, until the butter melts, turns light brown in colour and has a nutty aroma. Now mix in the green onion, lemon juice, stock and parsley (watch for splatters), cook 1 minute, and then remove from the heat.

3. When halibut is cooked, plate it, top with the butter sauce, garnish with lemon slices and parsley sprigs, if using, and serve.

ROASTED PARMESAN HERB CRUSTED COD

B.C. cod topped with an easy to make, flavourful, golden and inviting crust. This recipe could be halved in you’re only feeding two.

Ingredients

1/4 cup + 2 Tbsp panko (see Note)

1/3 cup freshly grated Parmesan cheese (see Note)

1 Tbsp chopped parsley

1/2 tsp finely grated lemon zest

1/2 tsp dried oregano

1/2 tsp dried basil

1/8 tsp garlic powder

1/8 tsp paprika

• salt and freshly ground black pepper, to taste

675 to 700 grams ling or other cod fillets, cut into 4 roughly equal pieces, any bones removed (see Options)

2 Tbsp mayonnaise

• lemon slices and parsley sprigs, for garnish

Method

1. Place panko in a non-stick skillet and set over medium heat. Heat, stir and toast panko until light golden, about 3 minutes. Spread panko on a plate and cool to temperature.

2. When panko has cooled, mix the Parmesan cheese, chopped parsley, zest, oregano, basil, garlic powder, paprika, salt and pepper into it. Preheat oven to 400 F. Line a baking sheet with parchment paper.

3. Brush the top of each piece of cod fillet with mayonnaise. Set a cod fillet, mayonnaise-side down, on the Parmesan/panko mixture. Press down on the fish to help the crust adhere. Set the fillet, crusted-side-up, on the baking sheet. Crust the other pieces of cod fillet in this fashion. Sprinkle top of the fish with any Parmesan/ panko mixture left on the plate.

4. Bake cod 13 to 15 minutes, or until cooked through. Plate fish, garnish with lemon slices and parsley sprigs, and serve.

Note: Panko, coarse Japanese-style breadcrumbs, is sold in our Asian foods aisle. Chunks of Parmesan cheese suitable for grating our available in our Deli Department. Don’t use the already grated type in this recipe, as it won’t melt as well..

Options: For an Italian-style fish dish, serve the crusted cod on a pool of marinara or other pasta sauce with some pasta alongside. Other thicker fish fillets, such as halibut, will also work in this recipe.

CHILI SPICED ROAST HALIBUT WITH SHRIMP SALSA

BC halibut fillets roasted, plated and topped with a fresh, flavourful salsa strewn with bright pink shrimp. After spooning some of the salsa on the halibut, serve the rest with tortilla chips

Ingredients

For the Salsa

150 grams hand peeled shrimp, patted dry

1 medium to large ripe on the vine tomato, cut into small cubes

1/4 cup finely diced onion

1/3 to 1/2 cup loosely packed cilantro leaves, chopped

1 small jalapeno pepper, seeded and finely chopped

2 tbsp lime juice

1 tbsp olive oil

1/4 tsp ground cumin

1 tsp brown sugar

Salt to taste

For the Halibut

2 (40 to 170 gram) halibut fillets

4 tsp olive oil

1/2 tsp each chili powder, ancho chili powder (see Note) & smoked paprika

Salt to taste

Lime slices and cilantro sprigs, for garnish

Method

1. To make salsa, combine its ingredients in a bowl. Cover and refrigerate until needed. Salsa can be made a few hours before serving.

2. To cook fish, preheat oven to 400 F. Line a sided baking sheet with parchment paper, and then set the halibut on it. Combine 4 tsp olive oil, chili powder, paprika and cayenne in a small bowl. Brush top of each piece of halibut with this mixture, and then season with salt. Roast halibut 10 to 12 minutes, or until cooked. Plate the fish, top with salsa, garnish with lime slices and cilantro sprigs, and serve.

Note: Ancho chili powder is sold in our bottled spice/herb aisle. It’s made from dried poblano peppers, which have a rich, earthy flavour with medium heat. If you don’t want to use it, replace with more regular chili powder.

ROASTED HALIBUT WITH AVOCADO PEPPER SALSA

Simply roasted halibut fillets flavorfully topped with a colourful salsa, strewn with bits of avocado, bell peppers and other good things. Serve the fish with rice, a green vegetable and some tortilla chips, for scooping up and enjoying any salsa leftover in the bowl.

Ingredients

3 tbsp lime juice (divided)

2 tsp honey

4 tsp olive oil (divided)

1 tsp hot pepper sauce, such as Tabasco, or to taste

1/2 tsp ground cumin

1/4 tsp salt, plus some to taste

1 ripe medium on the vine tomato, diced

1 ripe medium avocado, quartered lengthwise, peeled, pitted and diced

1/3 cup each finely chopped orange & yellow bell pepper

2 tbsp finely chopped shallot or red onion

1/4 cup chopped fresh cilantro

4 (5-6oz/140-170gr) halibut fillets

Ground white pepper, to taste

Lime slices and cilantro sprigs, for garnish

Method

1. Combine 2 tbsp of the lime juice, honey, 2 tsp olive oil, hot pepper sauce, cumin and salt in a medium bowl. Add the avocado, bell peppers, tomato, shallot (or onion) and cilantro and toss to combine. Cover and refrigerate salsa until needed.

2. Preheat oven to 400 F. Line a baking pan with parchment paper. Set in the halibut and drizzle with remaining 1 tbsp lime juice and 2 tsp olive oil. Season fish with salt and pepper, and then bake 12 to 15 minutes, or until just cooked through.

3. Set a piece of halibut on each of 4 dinner plates, generously top with the salsa, garnish with limes slices and cilantro sprigs, and serve.

HALIBUT FOR TWO WITH POMEGRANATE GINGER

SAUCE

Pan-seared halibut fillets for two topped with a deep, crimson coloured, beguiling sweet and sour tasting sauce. Serve the fish with your favourite vegetables and rice or orzo.

Ingredients

1/3 cup pomegranate juice

1 tbsp brown sugar

1 1/2 tsp balsamic vinegar

1 1/2 tsp soy sauce

1/2 tsp finely grated fresh ginger

1 tsp cornstarch

2 (140 to 170 gram) halibut fillets

Salt and freshly ground white pepper, to taste

1 tsp butter

1 tsp olive oil

1 to 2 tbsp pomegranate arils (also called seeds; see Note)

Fresh mint or parsley sprigs and lemon slices, for garnish (optional)

Note: Pomegranate juice is sold in our produce department. One fresh pomegranate, when quartered, pulled apart and picked through, will yield the amount of arils (seeds) needed here and much more. Save the leftover arils to snack on or add to a salad or other dish.

Method

1. To make sauce, place juice, sugar, vinegar, soy sauce, ginger and cornstarch in a small pot and whisk to combine. Set pot over medium, medium-high heat, bring sauce to a simmer, and simmer 1 minute. Remove sauce from the heat and cover.

2. Season halibut with salt and pepper. Place oil and butter in a large non-stick skillet set over medium-high heat. Swirl the pan until butter is melted. Add the halibut and cook 3 to 4 minutes. Turn each fillet over and cook 2 to 3 minutes on the other side, or until just cooked through. While fish cooks, set the sauce over medium-low heat and make hot again.

3. When halibut is cooked, set a piece on each of 2 dinner plates and top with pomegranate ginger sauce. Set some pomegranate arils on and around each piece of fish. Garnish with mint (or parsley) sprigs and lemon slices, if using, and serve.

B.C. HALIBUT WITH SAVOURY RASPBERRY SAUCE

Prep Time 25 min

Cook Time 13 min Serves 4

Pan-seared halibut fillets topped with a savoury, sweet and sour tasting, richly hued, summer sauce, strewn with raspberries.

Ingredients Method

3/4 cup raspberry jam

2 tbsp balsamic vinegar

1 to 2 tsp honey

2 tsp soy sauce

1 tsp lime juice

1/8 tsp ground ginger

3 tbsp water mixed with 1/2 tsp cornstarch

1 cup fresh or frozen raspberries

1 tbsp chopped fresh basil, mint or parsley

Salt and freshly ground white pepper, to taste

4 (140-170 gram) halibut fillets

1 tbsp olive oil

1 tbsp butter

Limes slices and basil, mint or parsley sprigs, for garnish

1. Place jam, vinegar, 1 tsp honey, soy sauce, juice, ginger and water/cornstarch mixture in a small pot. Set over medium heat, bring to a simmer and cook and stir until the jam is melted and incorporated with the other ingredients. Strain the mixture through a fine sieve into a second small pot, whisking the mixture to ensure all the liquid from it is pushed out. Taste and season sauce with salt and pepper, as needed. Mix in another 1 tsp of honey if you find the sauce too tart tasting. Stir in the raspberries and chopped basil (or mint or parsley). Set sauce aside for a moment.

2. Season halibut with salt and pepper. Place oil and butter in a large non-stick skillet set over medium-high heat. Swirl the pan until butter is melted. Add the fish to the skillet and cook 4 minutes. Turn each fillet over and cook 2 to 3 minutes on the other side, or until just cooked through. While fish cooks, set the raspberry sauce back over medium heat and make hot again.

3. When fish is cooked, plate it, top with the sauce, garnish with lime slices and basil (or mint or parsley) sprigs, and serve.

B.C. HALIBUT

À LA MEUNIÈRE

Here’s a classic, lemony and buttery, French style way to prepare fish. Serve the halibut with miniature potatoes and green beans.

Ingredients Method

3 tbsp all-purpose flour

2 (140- 170 gram) halibut fillets

Salt and ground white pepper, to taste

1 tbsp olive oil

3 tbsp butter (divided)

1 tbsp chopped fresh parsley

1 tbsp freshly squeezed lemon juice

2 tsp capers or to taste (optional)

Parsley sprigs and lemon slices, for garnish

1. Preheat oven to 200 F. Spread flour out on a plate. Pat fish dry with paper towel, and season with salt and pepper. Coat fish in flour.

2. Place oil in a non-stick skillet set over medium-high heat. Add 1 tbsp of the butter and swirl the pan until its melted. Shake excess flour off the fish fillets, and then add them to skillet.

3. Cook the fish 4 minutes, and then turn each fillet over and cook 2 to 3 minutes on the other side, or until just cooked through. Carefully remove fish from the skillet and set a piece on each of 2 dinner plates. Keep fish warm by setting the plates in the oven.

4. Drain away the oil/butter you cooked the halibut in. Use a paper towel to wipe the skillet clean. Set the skillet over medium heat. Add the remaining 2 tbsp butter and melt and cook 1 minute or so. Remove skillet from the heat and mix in lemon juice, chopped parsley and capers, if using. Spoon this mixture over the fish, garnish with parsley sprigs and lemon slices, and serve.

CAJUN STYLE HALIBUT BURGERS

Halibut fillets, seasoned with Cajun spice, richly seared and then stuffed in buns with piquant remoulade sauce, crisp lettuce, tomatoes and pickles. This recipe can be halved if you’re only feeding tow.

Ingredients Method

1/2 cup mayonnaise

2 tsp whole grain Dijon mustard

2 tsp capers, finely chopped (see Options)

1 tsp cider vinegar or fresh lemon juice

1 tbsp minced green onion

Pinch dried tarragon and paprika

1/2 tsp hot pepper sauce, such as Tabasco, or to taste

3 tbsp vegetable oil

4 (about 140-170 gram) halibut fillets

2 to 3 tsp Cajun spice (see Note)

4 hamburger or kaiser buns, split and warmed

1 cup shredded head or leaf lettuce

Thinly sliced tomatoes and dill pickles, to taste

1. Combine mayonnaise, mustard, capers, vinegar (or lemon juice), green onion, tarragon, paprika and hot pepper sauce in a bowl. Cover and refrigerate this remoulade sauce until needed. It can be made several hours in advance.

2. Pat fish dry with paper towel. Sprinkle and rub both sides of each fillet with Cajun spice. Heat the oil in a large non-stick skillet set over medium-high. When oil is very hot, add the halibut and fry 3 to 4 minutes per side, until nicely seared and just cooked through.

3. Thickly spread the bottom halves of the buns with remoulade sauce and top with lettuce. Set a piece of fish on each bottom bun. Top with tomatoes, pickles and top buns, and serve.

Note: Cajun spice is available in our bottled herb and spice aisle. If you want to make your own, combine 2 tsp paprika, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cayenne pepper and 1/2 tsp freshly ground black pepper. Use what you need for the recipe and save the rest for another time.

Options: If you’re not a fan of capers, replace with 2 tsp finely chopped dill pickles or, for a sweet taste, 2 tsp green relish.

CURRIED STEAMED HALIBUT WITH CHARRED PINEAPPLE CHUTNEY

Prep Time 20 min Cook Time 6 min Serves 2

Here’s a light, flavourful and colourful way to prepare B.C. halibut. Serve the fish with steamed rice and stir-fried vegetables.

Ingredients

1 tbsp vegetable oil

1 cup peeled and cored fresh pineapple, cut into 1/4- 1/2 inch cubes (see Note)

1⁄4 cup finely chopped shallot or red onion

1⁄4 cup finely chopped red bell pepper

1 tsp finely grated fresh ginger

2 to 3 tbsp chopped cilantro or mint

2 tbsp pineapple or orange juice

2 tbsp lime juice (divided)

Pinches red pepper flakes, ground coriander and ground cumin

Salt, to taste

1 tsp mild or medium curry powder

2 tsp brown sugar

2 (140- 170gr) halibut fillets, patted dry

1 baby bok choy, trimmed and separated into leaves

Lime slices and cilantro or mint sprigs, for garnish

Note: Peeled and cored fresh pineapple is sold in our Produce Department.

Method

1. Place oil in a large non-skillet set over medium-high heat. When oil is smoking hot, add the pineapple, shallot (or onion) and bell pepper and cook and stir until pineapple is lightly charred around the edges, about 4 to 5 minutes. Transfer pineapple mixture to a shallow bowl and cool to room temperature. Mix in ginger, cilantro (or mint), pineapple (or orange) juice, 1 tbsp lime juice, spices and salt. Cover and refrigerate this chutney until needed.

2. Combine curry powder, sugar and remaining 1 tbsp lime juice in a second shallow bowl. Set in the halibut and turn to coat. Cover, refrigerate and marinate fish 30 minutes, turning once.

3. Line a bamboo or stainless steamer with baby bok choy leaves. Set in the halibut and brush with any marinade left in the bowl. Season fish with salt. Set the steamer over a pot of simmering water. Cover and steam the fish 6 minutes, or until cooked through. Serve fish with the chutney, garnished with lime slices and cilantro (or mint sprigs).

HALIBUT BURGERS WITH YOGURT TARTAR SAUCE

Beautiful BC fish stuffed in buns with fresh vegetables and tangy tartar sauce made with yogurt instead of the usual mayonnaise.

Ingredients Method

For the tartar sauce

1/2 cup plain, thick yogurt

2 tbsp finely chopped sweet mixed pickle or green relish

1 tbsp capers, finely chopped

1 tbsp chopped fresh Dill or parsley

1 tsp whole grain Dijon mustard, or to taste

1/2 tsp honey, or to taste

Lemon juice, hot pepper sauce and salt, to taste

For the burgers

4 (140-170gram) halibut fillets

2 Tbsp olive oil

1 Tbsp lemon juice

1/2 tsp ground cumin

1/4 tsp smoked paprika

Salt and white pepper, to taste

4 hamburger buns, split and warmed

4 leaf or butter lettuce leaves

4 to 8 thin slices red onion

4 to 8 thin slices ripe tomato

1. Make tartar sauce by combining its ingredients in a bowl. Cover and refrigerate until needed.

2. Preheat oven to 375 F. Line a baking sheet with parchment paper and set the halibut on it. Combine oil, 1 tbsp lemon juice, cumin and paprika in a small bowl. Drizzle mixture on the fish; season with salt and pepper. Bake fish 12 to 15 minutes, or until cooked through.

3. Spread cut side of each bottom bun with tartar sauce. Top each bottom bun with a lettuce leaf, a thin slice or two of red onion and a piece of halibut. Top fish with a tomato slice or two and a dollop more of the tartare sauce. Set on top buns and serve.

ROASTED HALIBUT FILLETS WITH TROPICAL FRUIT SALSA

Wonderful B.C. halibut roasted and served with a light, colourful and fruity tasting salsa.

Ingredients

1/2 cup peeled ripe mango or papaya, cut into 1/4 inch cubes

1/2 cup peeled and cored pineapple, cut into 1/4 inch cubes

1/2 cup ripe tomato, cut into 1/4 inch cubes

1/4 cup finely diced red onion or shallot

1 to 2 tbsp finely diced jalapeño pepper (see Options)

3 tbsp chopped fresh cilantro or mint

Juice of 1 large lime

1/4 tsp ground cumin

2 tsp honey or brown sugar, or to taste

Salt and ground white pepper, to taste

4 (140-170gr) halibut fillets

1 tbsp orange juice

1 tbsp olive oil

Lime slices and cilantro sprigs, for garnish (optional)

Method

1. Make salsa by putting the mango (or papaya), pineapple, tomato, onion (or shallot), jalapeño pepper, cilantro (or mint), lime juice, cumin and honey (or brown sugar) in a bowl. Season with salt, and toss everything together. Cover and refrigerate salsa until needed.

2. Preheat oven to 400 F. Place halibut in a baking dish lined with parchment paper. Drizzle with the oil and orange juice; season with salt and white pepper. Roast halibut 12 to 15 minutes, or until just cooked through. Plate the fish and generously top with the salsa. Garnish with lime slices and cilantro sprigs, if using.

Note: The plate, bowl and napkin shown in the photo are from Quality Foods, A Step Above.

Options: For a mild tasting salsa, replace the jalapeño pepper with 1 to 2 tbsp finely chopped green bell pepper. If you are only serving 2, only roast 2 pieces of fish, topping them with half the amount of oil and orange juice called for. Make all of the salsa, though, and serve the leftovers the next day with tortilla chips for a snack.

HALIBUT NICOISE SALAD

Niçoise salad originates from Nice, France, hence its name. This main course salad is often topped with tuna, but in this case fine B.C. halibut takes its place. Serve the salad for lunch or dinner with a glass of B.C. rose wine.

Ingredients Method

1/4 cup + 2 tsp extra virgin olive oil (divided)

1 tbsp + 1 tsp red wine vinegar

2 tsp Dijon mustard

Pinch dried thyme

1 tbsp minced shallot or red onion

Salt and freshly ground black pepper, to taste

8 to 10 miniature red or white potatoes, halved

20 to 24 thin (French style) green beans

2 (140-170gr) halibut fillets

1 tbsp lemon or orange juice

1/2 medium head leaf lettuce, torn into bite-size pieces

12 cherry tomatoes, halved

4 to 6 radishes, trimmed and quartered lengthwise

2 large, medium or hard boiled eggs, cooled, peeled and quartered

12 to 16 black olives

2 to 3 tsp capers, or to taste (optional)

1. Make vinaigrette by placing 1/4 cup oil, vinegar, mustard, thyme, shallot (or onion), salt and pepper in a jar. Seal the jar and vigorously shake mixture into emulsified vinaigrette. Refrigerate until needed.

2. Place potatoes in a pot, cover with cold water and bring to a simmer over medium, medium-high heat. Cook potatoes until just tender, about 8 minutes. Drain well, set on a plate and cool to room temperature.

3. Fill a second pot with water and bring to a boil over medium-high heat. Add the beans and cook 1 to 2 minutes, until bright green. Drain beans well, cool with icecold water, and drain again. Set beans on the plate with potatoes.

4. Preheat oven to 375 F. Line a baking pan with parchment paper and set the halibut on it. Drizzle fish with 2 tsp oil and the lemon (or orange) juice; season with salt and pepper. Bake fish 12 to 15 minutes, or until cooked through.

5. While fish cooks, divide lettuce between 2 dinner plates. Top lettuce with the potatoes, beans, tomatoes, radishes, egg and olives. When cooked, set a piece of halibut in the centre of each salad. Drizzle each salad with vinaigrette, sprinkle with capers, if using, and serve.

HALIBUT WITH COCONUT CURRY VEGETABLES

Prep Time 30 min Cook Time 25 min Serves 2

Simply seasoned fish served on tasty, saucy, curry-spiced vegetables. Serve this dish with rice and papadums or naan bread.

Ingredients Method

2 tbsp vegetable oil (divided)

1/2 small red or white onion, thinly sliced

1 small carrot, halved lengthwise, and thinly sliced diagonally

1/2 medium red bell pepper, cut into small cubes

2 tsp chopped fresh ginger

1 medium garlic clove, minced

2 tsp curry powder

1 (400 ml) can coconut milk

1/3 cup vegetable or chicken broth, plus more if needed

1 tbsp brown sugar

1 tbsp lime juice mixed with 2 tsp cornstarch

1 1/2 cups chopped kale, loosely packed, or to taste

2 (140-170gr) halibut fillets

Salt and white pepper, to taste

16 snap or snow peas, blanched (see Note)

2 tbsp chopped fresh cilantro (see Options)

Cilantro sprigs and lime wedges, for garnish (optional)

1. Place 1 tbsp of oil in a medium-sized pot and set over medium to mediumhigh heat. Add the onion, carrot, bell pepper, ginger and garlic and cook and stir 4 to 5 minutes. Add the curry powder and cook and stir 1 minute more.

2. Add coconut milk, broth, brown sugar and lime juice mixture to the pot. Bring to a simmer and cook 1 minute. Mix in kale and cook until it is wilted and just tender, about 2 minutes. Thin curry with a bit more broth, if you find it too thick, and then season with salt. Remove from the heat, cover pot and set it aside for now.

3. Preheat oven to 425 F. Line a baking pan with parchment paper and set the halibut in it. Brush fish with remaining 1 tbsp oil and season with salt and pepper. Bake fish 12 minutes, or until cooked through.

4. When fish is almost cooked, return the curried vegetables to a simmer. Mix in the snap (or snow) peas and cilantro, and heat them through a minute or 2. To serve, divide curried vegetables between two shallow bowls. Set a piece of fish in each bowl, garnish with cilantro sprigs and lime wedges, if using, and enjoy.

Note: To blanch peas, plunge them into boiling water one minute. Drain well, cool in ice-cold water, and drain well again.

Note: Instead of chopped cilantro, try thinly sliced green onion or chopped fresh mint.

NORI WRAPED HALIBUT WITH GINGER SESAME SAUCE

In this recipe, umami-rich nori, roasted sheets of seaweed, are cut into strips and wrapped around halibut fillets. The fish is baked and served with an addictive Japanese-style ginger sesame sauce, with sweet, tangy and salty flavours.

Ingredients Method

For ginger sesame sauce

1/2 cup mayonnaise

1 tsp finely grated fresh ginger

2 tsp soy sauce

1 tsp rice or cider vinegar

1 tsp honey, or to taste

1/2 tsp sesame oil

2 tbsp roasted sesame seeds (see Note and Options)

For fish

2 sheets nori (see Note)

4 (140-170gr) halibut fillets

1 tbsp soy sauce

1 tbsp orange juice

1 tbsp lemon juice

1 green onion, very thinly sliced

1. Make ginger sesame sauce by combining ingredients in a small bowl. Cover and refrigerate until needed.

2. Line a baking sheet with parchment paper. Preheat oven to 400 F. Cut each sheet of nori into 4 roughly equal strips. Set two of the strips of nori slightly overlapping on a work surface. Set a halibut fillet at the very end of those two strips. Roll halibut in the nori. Set the nori-wrapped halibut, seamed-side down, on the baking sheet. Wrap the other 3 halibut fillets in nori as you did the first and set them on baking sheet too.

3. Combine 1 tbsp soy sauce and juices for the fish in a small bowl. Drizzle mixture over the fish. Bake fish 12 to 15 minutes, or until cooked through. Plate the halibut, drizzle with pan juices, sprinkle with green onion and serve with the ginger sesame sauce.

Note: Roasted sesame seeds and packages of nori are sold in our Asian foods aisle. The leftover sheets of nori you have can be tightly wrapped up, stored away for many days and then used in another recipe, such as homemade sushi or rice bowls. The plates and bowls shown in the photo are from Quality Foods, A Step Above.

Options: If you want to roast and toast your own sesame seeds, set 2 tbsp of regular sesame seeds in a skillet set over medium heat. Heat and swirl the sesame seeds a few minutes, until golden and aromatic, and they are ready to use.

HALIBUT WITH PUTTANESCA SAUCE

Zesty, aromatic, Italian style puttanesca sauce is most often served with pasta. But if you try this recipe you’ll see it also goes great with fish. If you still want pasta, though, serve some with the fish, along with a green vegetable such as zucchini.

Ingredients Method

2 (140-170gr) halibut fillets

1 tbsp orange juice

1 tbsp + 2 tsp olive oil (divided)

Salt and white pepper, to taste

1 medium to large garlic clove, minced

2 anchovies, minced, or 1 tsp anchovy paste

1/4 tsp dried oregano

Pinch red pepper flakes

1/2 cup tomato sauce (see Note)

2 tbsp white wine or fish, vegetable or chicken stock

1 tbsp water

1/4 cup pitted black olives, coarsely chopped

2 tsp capers

Pinch granulated sugar

2 tsp chopped fresh parsley

1. Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan. Drizzle with the orange juice and 2 tsp of the olive oil; season with salt and pepper. Bake halibut 12 minutes, or until cooked through.

2. While fish cooks, make puttanesca sauce by placing remaining 1 tbsp oil in a small pot set over medium heat. Add the garlic, anchovies, oregano and pepper flakes and cook until aromatic and the garlic is light golden, about 1 minute. Mix in the tomato sauce, wine (or stock), water, olives, capers and sugar. Bring sauce to a gentle simmer and simmer 5 minutes. Taste sauce, season with salt and pepper, as needed, and then reserve on low heat.

3. When halibut is cooked, set a piece on each of 2 dinner plates. Top fish with puttanesca sauce, sprinkle with parsley and serve.

Note: If you bought a can of tomato sauce for this recipe, you’ll have some leftover after measuring what you need here. Freeze it for another use. To ensure the puttanesca sauce comes together expeditiously, have the ingredients needed for it chopped and measured before baking the fish.

PECAN CRUSTED HALIBUT WITH LEMON HONEY DRIZZLE

In-season B.C. halibut, richly coated with a crushed pecan mixture, baked and then drizzled with a sweet and tangy mix of honey and lemon. Serve the fish with a side salad, or with rice and steamed or stir-fried vegetables.

Ingredients

3/4 cup (about 75 grams) pecan pieces (see Options)

1/2 tsp finely grated lemon zest

Salt and freshly ground black pepper, to taste

1/4 tsp smoked or regular paprika

1/4 tsp dried tarragon or thyme

2 tbsp mayonnaise

1 tsp Dijon mustard

4 (140-170 gram) halibut fillets

1 tbsp honey

2 tsp lemon juice

Lemon slices, for garnish (optional)

Options: If you prefer their taste or have them on hand, walnuts pieces could replace the pecans.

If you’re only serving 2, half the recipe amounts, using 1/4 cup plus 2 tbsp of pecan pieces

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Place pecans in a thick plastic bag. Use a kitchen hammer to hit and coarsely crush them. You could also crush them with a rolling pin. Set crushed pecans in a shallow bowl. Mix in zest, salt, pepper, paprika and tarragon (or thyme).

2. Combine mayonnaise and mustard in a small bowl. Brush and coat the top of each halibut fillet with some of the mayonnaise mixture. Now set one of the fillets, coatedside down, on the crushed pecan mixture, pressing down on the fish to help it adhere. Set fish, pecan-crusted-side-up, on the baking sheet. Crust the other halibut fillets with the pecan mixture as you did the first one.

3. Sprinkle top of fish with any pecan mixture left in the bowl. Bake halibut 12 to 15 minutes, or until just cooked through. While fish cooks, combine honey and lemon juice in a small bowl. When cooked, plate fish, drizzle with honey lemon mixture, garnish with lemon slices, if using, and serve.

HALIBUT & ASPARAGUS WITH RED PEPPER AIOLI

Easy to prepare roasted halibut and asparagus served with tangy aioli flavoured with roasted red peppers, garlic, lemon and other good things.

Ingredients

1/3 cup roasted red peppers, sliced (see Note)

1/2 cup mayonnaise

1 large garlic clove, chopped

1 tbsp fresh lemon juice

1/2 tsp dried oregano

Pinch paprika

Splash hot pepper sauce, such as Tabasco

Salt and white pepper, to taste

12 to 16 asparagus spears, tough lower stems removed

1 tbsp olive oil

2 (140-170 gram) halibut fillets (see Note)

Lemon slices and parsley sprigs, for garnish

Method

1. To make aioli, place red peppers, mayonnaise, garlic, juice, oregano, paprika, hot pepper sauce and salt in a food processor and pulse until smooth. (You could also blend the ingredients in the cup that came with your immersion blender.) Transfer aioli to a bowl; cover and refrigerate until needed.

2. Bring a wide skillet of water to a boil. Add asparagus and blanch until bright green, but not tender, about 1 minute. Drain asparagus well, cool in ice-cold water, and then drain well again.

3. Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan. Now set the asparagus around the fish. Drizzle fish and asparagus with the olive oil; season with salt and pepper. Bake halibut 12 minutes, or until cooked through. Serve the fish and asparagus with the aioli; garnish with lemon slices and parsley sprigs.

Note: Roasted red peppers are sold in jars in our pickle aisle. Mezzetta brand was used for this recipe. If buying a frozen piece of halibut fillet for this recipe choose one, if possible, that’s about 280 to 340 grams. Then thaw it, pat it dry and cut into the two portions needed here.

ROCKFISH FILLETS WITH LEMON DILL BUTTER SAUCE

Ingredients

2 (140 to 170 gram) rockfish fillets (see Note)

2 tsp olive oil

Salt and ground white pepper, to taste

1/3 cup white wine (see Options)

1 tbsp fresh lemon juice

1 tbsp finely chopped shallots

2 tbsp (1/8 cup) cold butter, cut into 8 small cubes

2 tsp chopped fresh dill

Lemon slices and dill sprigs, for garnish

Note: If only large rockfish fillets are available, buy one about 340 gram one and cut it into 2 portions.

Options: If you don’t want to use wine, replace it with 1/3 cup fish stock or low-sodium chicken stock

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Brush each fillet with 1 tsp olive oil; season with salt and pepper. Roast rockfish 10 to 12 minutes, or until cooked.

2. While fish cooks, make sauce by placing wine, lemon juice and shallots in a small skillet, set over medium, medium-high heat, and bring to simmer. Simmer mixture until greatly reduced to about 3 tbsp. Turn heat to low, and then start adding the butter, 2 pieces at a time, whisking until that butter is melted before adding the next 2 pieces. When all the butter incorporated, remove skillet from the heat, mix in the dill, and season sauce with salt and pepper.

3. When fish is cooked, set a piece on each of 2 dinner plates. Top each piece of fish with 2 tbsp or so of the sauce, garnish with lemon slices and dill sprigs, and serve.

Simple roasted rockfish fillets topped with a rich dill butter sauce, spiked with lemon juice and white wine.

ROASTED HALIBUT WITH ORANGE

GINGER RHUBARB SAUCE

In-season B.C. halibut and rhubarb combine in this delightful dish perfect for spring. Serve the fish with miniature potatoes and bright green asparagus. The recipe could be expanded if you’re feeding a larger group.

Ingredients Method

1/3 cup + 2 tsp orange juice (divided)

1/2 tsp finely grated fresh ginger

2 tbsp honey (see Options)

2 tsp balsamic vinegar

1 tsp soy sauce

1 tsp cornstarch

Pinch ground cayenne pepper (optional)

3/4 cup diced fresh rhubarb (see Note)

2 (140-170 gram) halibut fillets (see Options)

1 tsp olive oil

Salt and white pepper, to taste

Note: One medium, cleaned and trimmed stalk of fresh rhubarb should yield the amount needed here. Diced in this recipe means to cut into relatively small, 1/2 inch cubes.

1. Make sauce by placing 1/3 cup of the juice, ginger, honey, vinegar, soy sauce, cornstarch and cayenne pepper, if using, in a small pot. Whisk until smooth. Now mix in the rhubarb.

2. Set pot over medium, medium-high heat and bring mixture to a gentle simmer. Simmer rhubarb until just tender, but still solidly holding its shape, about three minutes. (Don’t over cook rhubarb or it will fall apart and look very unappealing.) Remove sauce from the heat, cover and set aside until needed below.

3. Preheat oven to 400 F. Place halibut in a baking dish lined with parchment paper. Drizzle fish with the oil and remaining 2 tsp orange juice; season with salt and pepper. Roast halibut 12 to 15 minutes, or until just cooked through. When fish is almost cooked, reheat rhubarb sauce to just below a simmer.

4. When fish is cooked, plate it, top with the sauce and enjoy.

Options: If you don’t have honey, replace with 2 tbsp brown sugar. The orange ginger rhubarb sauce could also be served with other types of fish fillets, such as salmon. It could also be served with such things as grilled chicken breast.

ROCKFISH

WITH SWEET & SOUR SAUCE & ALMONDS

BC rockfish roasted, plated and topped with a beguiling sweet sour sauce and crunchy almonds. Serve it with steamed rice and a steamed or stir-fried green vegetable. This recipe serves two, but can be doubled or further expanded if serving a larger group.

Ingredients

1/4 cup + 1 tbsp chicken or vegetable stock

2 tbsp ketchup

1 tbsp soy sauce

2 tsp rice vinegar or cider vinegar

2 tsp brown sugar or honey

2 tsp water

Sriracha or other hot Asian-style chili sauce, to taste

1 tsp chopped fresh ginger

2 (140 - 170 gram) snapper fillets

2 tsp vegetable oil (divided)

2 tsp orange juice (divided)

Salt and ground white pepper, to taste

1 tsp cornstarch

3 tbsp sliced almonds, lightly toasted (see Note)

1 small green onion, thinly sliced Orange slices, for garnish

Method

1. Preheat oven to 400 F. Start making the sweet and sour sauce by combining the stock, ketchup, soy sauce, vinegar, brown sugar (or honey), water, Sriracha and ginger in a small pot. Set the pot aside for now.

2. Line a baking sheet with parchment paper and set on the rockfish fillets. Drizzle each fillet with 1 tsp of the oil and 1 tsp of the orange juice; season with salt and pepper. When oven is preheated, roast rockfish 10 minutes, or until cooked.

3. While the rockfish cooks, mix the cornstarch into the sauce mixture. Set the sauce over medium heat, bring to a simmer, and simmer 1 minute. Turn heat to low. When fish is cooked, plate the fish, top with the sauce, almonds and green onion, garnish with orange slices, and serve.

Note: Sliced almonds are available in our baking supply aisle and in our bulk foods department. To toast the almonds, place them in a skillet and set over medium heat. Heat and stir almonds a few minutes, until lightly toasted.

CRISPY SNAPPER BURGERS

BC snapper fillets coated with seasoned breadcrumbs, fried until crispy, and sandwiched in buns with tartare sauce, lettuce and tomatoes. This recipe can be doubled if you’re feeding four people.

Ingredients

2 (about 113 to 140 gram) snapper fillets

Salt and freshly ground black pepper, to taste

1 large egg

1/4 cup all-purpose flour

1/2 cup panko

1/4 tsp each onion powder, garlic powder & paprika

Vegetable oil

2 burger buns, split and warmed

Storebought or homemade tartare sauce, to taste (see Note)

4 to 6 thin slices ripe tomato

2 to 4 butter or leaf lettuce leaves

Options: For added richness, set a slice of processed cheese on each bottom bun before setting on the fish.

Note:Tartare sauce is sold in our bottled condiments aisle. If you want to make your own, in a bowl, combine 1/4 cup mayonnaise, 1 tbsp sweet green relish, 1 1/2 tsp capers (finely chopped), 1 1/2 tsp chopped fresh parsley (or 1/2 tsp dried), 1/2 tsp whole grain Dijon mustard, lemon juice & Tabasco, to taste.

Method

1. Cut out and remove the few bones that run through the middle upper part of the thick end of each snapper fillet. Now cut each snapper fillet roughly in half, pat dry with paper towel, and season with salt and pepper.

2. Place egg in a pieplate or shallow bowl and beat well. Place flour and panko on separate wide plates. Mix the onion powder, garlic powder and paprika into the panko. Set out a baking sheet to set the fish on once coated. Coat one of the pieces of snapper in flour. Dip it in the beaten egg, evenly coating it. Now coat the fish in panko, pressing it on. Set coated fish on the baking sheet. Coat the other pieces of snapper in this fashion.

3. Pour 1/4 inch or so of oil into a large, 10 inch or so wide skillet set over medium, medium-high heat. When oil is hot, add the snapper to the skillet and cook about 2 to 3 minutes per side, until golden and cooked through. (Keep a close eye on the fish and lower the heat if the panko overly darkens as it cooks.)

4. While fish cooks, spread bottom buns with tartare sauce and top with tomatoes and lettuce (see Options). When snapper is cooked, drain on paper towel, and set 2 pieces of fish on each bottom bun. Set on top buns and serve.

SNAPPER WITH CURRY BUTTER & MANGO CHUTNEY

Prep Time 25 min Cook Time 10 - 12 min Serves 2

Snapper fillets roasted and enhanced with curry butter, plated and served with fresh mango chutney.

Ingredients Method

1/2 cup ripe mango, cut into small cubes

4 to 5 cherry tomatoes, cut into small cubes

1 tbsp chopped fresh mint or cilantro, plus some sprigs for garnish

1 1/2 tsp lime juice

1/2 tsp honey

Pinch red pepper flakes

Salt to taste

2 (140-170 gram) snapper fillets (see Note)

2 tbsp butter, melted

1/2 tsp curry powder

1/8 tsp ground ginger

Lime slices, for garnish

1. To make chutney, combine mango, tomatoes, chopped mint (or cilantro), lime juice, honey, pepper flakes and salt in a small bowl. Cover and refrigerate until needed.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper fillets on the baking sheet. Combine melted butter, curry powder and ginger in a small bowl. Brush each snapper fillet generously with the butter mixture. Season fish with salt. Roast snapper 10 to 12 minutes, or until cooked. Plate the fish, top with mango chutney, garnish with mint (or cilantro) sprigs and lime slices, and serve.

Note: If only large snapper fillets are available, buy one about 340 gram fillet and cut it into 2 portions.

SNAPPER WITH SZECHUAN STYLE SHRIMP

Roasted snapper fillets, plated and topped with saucy, aromatic and flavourful Szechuan-style shrimp. Serve the seafood with a steamed green vegetable, such as baby bok choy, and steamed rice, or fried rice, the latter of which is sold in our in-store Chinese Kitchen.

Ingredients Method

2 (140 to 170 gram) snapper fillets (see Note)

2 tsp vegetable oil

Salt and ground white pepper, to taste

1/4 cup chicken, fish or vegetable stock

2 tbsp soy sauce

2 tsp honey

2 tsp rice vinegar

1/2 tsp sesame oil

1 medium garlic clove, minced

1 tsp finely chopped fresh ginger

1/2 tsp sriracha or other hot Asian-style chili sauce (see Note)

Pinch red pepper flakes (see Note)

1 tsp cornstarch mixed with 1 tbsp water

10 cold, cooked Quality Foods (26/30 count) shrimp (see Note)

1 small green onion, thinly sliced

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each fillet with vegetable oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.

2. While fish cooks, make sauce by combining stock, soy sauce, honey, vinegar, sesame oil, garlic, ginger, sriracha and pepper flakes in a 9 inch skillet. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Mix in the cornstarch mixture, and then return to a simmer. Add the shrimp and heat them through in the sauce, about 1 minute per side, and then reserve on low heat.

3. When fish is cooked, set a piece on each of two plates, top with the shrimp and sauce, sprinkle with green onions and serve.

Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. Bags of Quality Foods shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and freeze the rest for another time. The sauce for the shrimp is mild to medium in its spice level. Simply add more sriracha or pepper flakes if you want it spicier than that.

SNAPPER KATSU

Prep Time 30 min

Cook Time 6 min

Serves 2

Here’s a Japanese-style way of crispy coating fish with panko and serving it with an umami-rich sauce to drizzle on it once plated. Serve with the fish steamed rice and slaw or a steamed green vegetable.

Ingredients

3 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp honey

2 tsp water

2 (140 to 170 gram) snapper fillets (see Note)

Salt and freshly ground black pepper, to taste

1 large egg

2 tbsp milk

3 tbsp all-purpose flour

2/3 cup panko

Vegetable oil, for frying

Lemon slices, for garnish

Note: If desired, cut out and remove any bones you find in the thicker parts of the snapper fillets. If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions.

Method

1. To make tonkatsu sauce, combine ketchup, Worcestershire, soy sauce, honey and water in a small bowl (see Options). Cover and refrigerate until needed.

2. Place egg and milk in a pieplate or shallow bowl and beat to combine. Place flour and panko on separate wide plates. Set out a baking sheet to set the fish on once coated. Season snapper with salt and pepper. To make snapper katsu, coat one snapper fillet in flour. Dip it in the egg mixture, evenly coating it. Now coat the fish in panko, thickly pressing it on. Set coated snapper on the baking sheet. Coat the other snapper fillet in this fashion.

3. Pour 1/4 inch or so of oil into a large, 12 inch or so wide skillet set over medium, mediumhigh heat. When oil is hot, add the snapper katsu to the skillet and cook about 3 minutes per side, until golden and cooked through. (Keep a close eye on the fish and lower the heat if the panko overly darkens as it cooks.) Drain snapper katsu on paper towel, and set a piece of it on each of two dinner plates. Garnish with lemon slices, and serve fish with the tonkatsu sauce.

Options: For spicy tonkatsu sauce, mix in some sriracha or other spicy chili sauce, to taste.

SNAPPER MILANESE

BC snapper fillets coated, Italian style, in seasoned bread crumbs & cooked in olive oil until golden. Serve the fish with ripe tomato slices and a baby arugula or baby kale salad, simply dressed with olive oil, lemon juice, salt and pepper. Recipe can be doubled or further expanded if serving a larger group.

Ingredients Method

2 tbsp all-purpose flour

Salt and freshly ground black pepper, to taste

1 large egg, beaten

1/3 cup dry bread crumbs

1/2 tsp Italian seasoning (see Note)

2 (140 to 170 gram) snapper fillets (see Note)

Olive oil

Parsley sprigs, for garnish (optional)

Lemon slices or wedges, for squeezing

Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. If desired, remove any bones in the fish before breading it. Italian seasoning, a blend of dried herbs, is sold in our bottled herb and spice aisle.

1. Place egg in a wide, shallow bowl or pieplate and beat well. Place the flour and breadcrumbs on separate, wide plates. Mix Italian seasoning into the bread crumbs. Line a baking sheet with parchment paper or plastic wrap.

2. Season the snapper with salt and pepper. Coat one of the pieces of fish in flour. Dip it in the egg mixture; making sure it’s evenly covered. Now coat the fish in the breadcrumbs. Set the coated snapper on the baking sheet. Coat the second piece of fish in this fashion.

3. Pour 1/8 inch of oil into a large skillet and set over medium, medium-high heat. When oil is hot, set the breaded snapper in the skillet and cook until golden and cooked through, about three to four minutes per side. Plate the fish, garnish with parsley sprigs, if using, and serve with lemon slices (or wedges), for squeezing juice on the fish at the table.

SNAPPER WITH TERIYAKI STYLE ASIAN GREENS

Prep Time 30 min Cook Time 12 - 14 min

Roasted snapper fillets served with a mix of bright green vegetables flavoured with teriyaki sauce and other accents. Serve the fish and vegetables with steamed rice.

Ingredients

10 small broccoli florets

10 snap peas

1/4 cup teriyaki sauce

2 tbsp water

2 tsp brown sugar

1 tsp rice vinegar or cider vinegar

1 tsp finely grated fresh ginger, or 1/4 tsp dried ground ginger

1/2 tsp sesame oil

2 (140-170gr) snapper fillets (see Note)

1 tbsp orange juice

Salt and ground white pepper, to taste

2 tsp vegetable oil

1/4 cup diced onion

1 baby bok choy, coarsely chopped

1 or 2 green onions, depending on size, cut widthwise into 2 inch pieces

1/2 tsp cornstarch

Lemon slices for garnish (optional) Sriracha and roasted sesame seeds, to taste (optional; see Note)

Note: If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions. Teriyaki sauce, such as Kikkoman brand, the type used here, Sriracha and roasted sesame seeds are sold in our Asian foods aisle.

Method

1. Bring a medium pot of water to a boil. Add broccoli and snap peas and cook two minutes, until bright green and firm/tender. Drain away the boiling water, and cool the vegetables with cold water. Drain away the cold water, and set vegetables on a plate.

2. Preheat oven to 400 F. Combine teriyaki sauce, 2 tbsp water, sugar, vinegar, ginger and sesame oil in a small bowl. Line a baking pan with parchment paper. Set on the snapper in a single layer. Drizzle snapper with orange juice; season with salt and pepper. Roast 10 to 12 minutes, or until cooked through.

3. While fish cooks, place oil in a large skillet set over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the broccoli, snap peas, bok choy and green onion and cook and stir 2 to 3 minutes. Mix the cornstarch into the teriyaki sauce mixture, add to the skillet, bring to a simmer, and simmer 30 seconds. Turn heat under vegetables to low.

4. When snapper is cooked, set a fillet on each of 2 plates and top and surround with the teriyaki-sauced vegetables. Garnish with lemon slices, and serve with Sriracha and roasted sesame seeds, if using, for drizzling and sprinkling on the fish and vegetables at the table.

SNAPPER FAJITAS

BC snapper fillets sliced, seasoned, baked and served in tortillas, Tex-Mex-style, with such things as peppers, onions, salsa, cheese, sour cream and lettuce.

Ingredients

550 to 600 grams snapper fillets

3 tbsp olive oil (divided)

1 tbsp orange & lime juice

1 tsp honey

1/2 tsp each ground cumin & chili powder

Salt and freshly ground black pepper, to taste

1 small red onion, halved and thinly sliced

1 medium red (or yellow) & green bell pepper, halved & thinly sliced

Grated cheddar cheese, shredded lettuce, salsa, sour cream and hot pepper sauce, to taste

8 flour tortillas, warmed (see Note)

Cilantro sprigs and lime slices, to taste, for garnish (optional)

Note: You can warm the tortillas by setting them on a plate and zapping them a short while in the microwave. Soft, flour tortillas are sold in our Mexican foods aisle and in our dairy/cheese case.

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the fish fillets into 3/4 to 1 inch wide strips, removing any bones you find. Combine 1 tbsp olive oil, juices, honey, cumin and chili powder in a bowl, add the fish and toss to coat. Arrange fish in a single layer on the baking sheet; season with salt and pepper.

2. Bake snapper 8 to 10 minutes, or until just cooked through. While fish cooks, heat remaining 2 tbsp oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 3 to 4 minutes, and then remove from the heat.

3. Set the cooked snapper, onions and peppers, lettuce, cheese, salsa, sour cream, hot pepper sauce, tortillas and cilantro sprigs and lime slices, if using, on the dining table, in serving dishes and bowls, as needed. Now let diners create their own snapper fajitas with those ingredients.

CITRUS CHILI SNAPPER SHEET PAN DINNER

Here’s an easy to make dinner that combines BC fish, a citrusy, mildly spicy sauce, and colourful vegetables, all on one pan. You could serve it with rice or quinoa.

Ingredients

1/4 cup Thai sweet chili sauce (see Note)

1 tbsp orange juice

2 tsp lime juice

2 tsp soy sauce

1/2 tsp finely grated fresh ginger

12 to 16 cherry tomatoes (see Note)

16 snap peas

1 small to medium yellow bell pepper, cubed

16 small broccoli florets

1 tbsp vegetable oil

Salt and freshly ground black pepper, to taste

2 large snapper fillets, halved widthwise, at a slight angle (see Note)

2 tsp roasted sesame seeds (see Note)

1 small green onion, thinly sliced

Orange and/or lime slices and parsley sprigs, for garnish (optional)

Method

1. Preheat oven 400 F. Line a 15 x 10inch or similar sized sided baking sheet with parchment paper (see Note). Make sauce by combining the chili sauce, juices, soy sauce and ginger in a bowl.

2. Place the tomatoes, snap peas, bell pepper, broccoli and oil in a bowl, season with salt and pepper, and toss to coat.

3. Set fish on the baking sheet, leaving some space in between each piece. Surround the fish with the vegetables in the bowl. Now, with a small spoon, drizzle the sauce only on the fish, and then sprinkle it with sesame seeds. (As the fish cooks the sauce will seep under the vegetables and flavour them, but its acidity won’t discolour the top of them.)

4. Set pan in the oven and bake 16 to 18 minutes, or until snapper is cooked and vegetables are just tender. Sprinkle with green onions, garnish with orange and/or lime slices and parsley sprigs, if using, and serve.

Note: Thai sweet chili sauce and roasted sesame seeds are available in our Asian foods aisle. If large snapper fillets are unavailable, use 4 smaller fillets, serving one per person, and not halving them. To prevent them from bursting during cooking, before using, poke a few holes in each cherry tomato with a paring knife. Baking sheets are sold at Quality Foods, A Step Above.

SNAPPER WITH CREAMY SHRIMP AND SCALLOPS

B.C. snapper fillets roasted, plated and topped with a creamy sauce rich with shrimp and bay scallops.

Ingredients Method

4 (170 gram) snapper fillets (see Note)

1 (113 gram) bag frozen bay scallops, thawed and patted dry (see Note)

salt and ground white pepper, to taste

1 tsp butter

1 tbsp + 1 tsp olive oil (divided)

1 large garlic clove, minced

Pinches paprika and cayenne pepper

1 (237 mL/1 cup) container whipping cream

2 to 3 tbsp freshly grated Parmesan cheese, or to taste

125 grams hand-peeled shrimp, patted dry

2 tsp chopped dill, tarragon or parsley

Dill, tarragon or parsley sprigs, for garnish

Note: If only very large snapper fillets are available, buy 2 about 340 gram ones and cut each one on half, creating 4 portions. Frozen bay scallops are sold in freezers by our Seafood Department.

1. Place butter and 1 tsp oil in an 8 inch or similar-sized skillet set over mediumhigh heat. When butter is melted, add scallops and sauté until just cooked through, about 1 minute. Remove skillet from the heat. Lift scallops out of the skillet and set on a plate.

2. Set skillet over medium heat. Add garlic, paprika and cayenne and cook until aromatic, about 30 seconds. Pour in cream, bring to a simmer and reduce until it very lightly thickens. Mix in the cheese, season with salt and pepper, remove skillet from the heat, cover and set aside until needed below.

3. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each piece with some of the remaining olive oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.

4. When snapper is 5 minutes from being cooked, set the skillet over medium, medium-high heat and return cream to a simmer. Mix in shrimp, scallops and chopped dill (or tarragon or parsley) and cook until they are hot, about 2 minutes. When snapper is cooked, plate it, top each portion with some of creamy shrimp and scallop mixture and serve, garnished with dill (or tarragon or parsley) sprigs.

GRILLED SOCKEYE SALMON STEAKS “ESCABECHE STYLE”

This is a Filipino/ Spanish version of escabeche where fish, in this case B.C. sockeye salmon steaks, is enhanced with an appealing, tangy, sweet, vegetable strewn sauce. It cooks fairly quickly, so have all the ingredients cut and measured before you begin.

Ingredients

4 (200-227gr) sockeye salmon steaks

Salt and ground white pepper, to taste

1 tbsp + 4 tsp vegetable oil (divided), plus some for the grill

1/2 cup orange juice or unsweetened pineapple juice

2 tbsp lime juice

1 tbsp rice vinegar

2 tbsp + 2 tsp brown sugar

2 tbsp each ketchup & water

1/2 tsp Sriracha or other hot chili sauce, or to taste

1/2 cup each red & yellow or orange bell pepper, cut into thin strips

1/2 cup red onion, cut into thin strips

1/3 cup carrot, cut into thin strips

2 tsp finely chopped fresh ginger

1 large garlic clove, minced

2 tsp cornstarch

3 tbsp chopped fresh cilantro or parsley

Lime slices and cilantro or parsley springs, for garnish

Method

1. Preheat a barbecue to medium-high (about 375 F in the chamber; see Options). Preheat oven to 200 F. Brush each salmon steak with 1 tsp vegetable oil; season with salt and pepper. Brush the grill lightly with oil. Grill salmon steaks 3 to 5 minutes per side, depending on thickness, or until just cooked through and the centre bone on each steak starts to loosen from the flesh. Set fish on a serving platter and keep warm in the oven.

2. Combine juices, vinegar, sugar, ketchup, water and Sriracha in a bowl. Heat 1 tbsp vegetable oil in 9 or 10 inch skillet set over medium-high heat. Add bell peppers, onion and carrot and cook until just tender, about 3 minutes. Mix in the ginger and garlic and cook 1 minute more. Add the cornstarch to the juice mixture, mix until smooth, pour into the skillet, bring to a simmer, and simmer 1 minute. Mix in the chopped cilantro (or parsley), and remove from the heat.

3. Take fish out of the oven, top with the saucy, sweet and sour vegetables and serve, garnished with lime slices and cilantro (or parsley) sprigs.

Options: If you don’t have a barbecue you can bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 13 to 15 minutes, or until cooked. Start making the sauce for the fish when it’s about half way cooked.

ROASTED SALMON WITH CREAMY ‘CRAB’ & SHRIMP

BC sockeye salmon fillets roasted, plated and topped with a rich and creamy seafood mixture.

Ingredients

4 (about 140 gram) sockeye salmon fillets

4 tsp lemon juice

2 tsp olive oil

Salt and ground white pepper, to taste

1/3 cup white wine

1 cup whipping cream (see Note)

Pinches ground cayenne pepper and garlic powder

100 grams hand-peeled shrimp, patted dry

75 grams imitation crab meat, cut into small cubes

1 to 2 tsp chopped fresh dill or tarragon

Lemon slices, dill or tarragon sprigs, for garnish

Note: One (237 mL) container of whipping cream will yield the one cup needed here.

Method

1. Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set salmon fillets on it. Drizzle each piece of fish with some of the lemon juice and olive oil; season with salt and pepper.

2. Roast salmon 12 minutes, or until just cooked through. While salmon cooks, make sauce by placing white wine in a small pot set over medium, medium-high heat. Bring wine to a simmer and greatly reduce to about 2 tbsp. Add cream, cayenne and garlic powder, return to a simmer, and simmer until a very lightly thickened sauce forms. Season sauce with salt and pepper, and then mix in the shrimp, imitation crab meat and chopped dill (or tarragon) and heat through 1 minute or so. Turn heat to low and cover the creamy seafood mixture (see Options).

3. When cooked, set a piece of the salmon on each of 4 dinner plates. Top each piece of salmon with some of creamy crab and shrimp mixture, garish with lemon slices and dill (or tarragon) sprigs, if using, and serve.

Options: You can make the creamy shrimp and crab mixture a few hours in advance. If you do so, after mixing in the shrimp, imitation crabmeat and chopped dill (or tarragon), immediately remove the pot from the heat and cool the mixture to room temperature. Cover and refrigerate until ready to reheat a few minutes on the stovetop and spoon over the salmon once plated.

GRILLED SALMON GREEK SALAD BOWLS

Ingredients Method

For the Salmon

1 tbsp + 1 tsp extra virgin olive oil, plus some for the grill

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp smoked paprika

20 to 24 ounces (560 to 680 grams) coho or other salmon fillets, cut into 8 roughly equal pieces

Salt and ground white pepper, to taste

For the Salad

8 to 10 cups chopped lettuce of choice

1/3 to 1/2 English cucumber, thinly sliced

16 to 20 cherry tomatoes, each halved

1 small to medium green bell pepper, cubed

1/2 small to medium red onion, thinly sliced

150 grams feta cheese, cut into small cubes

24 to 32 kalamata olives

24 small sprigs Italian parsley

Extra virgin olive oil and red wine vinegar, to taste

8 half-moon lemon slices, for garnish

1. To ready salmon for cooking, combine the 1 tbsp + 2 tsp oil, cumin, oregano and smoked paprika on a sided plate. Add the salmon and turn to coat with the oil mixture. Season salmon with salt and pepper. Set salmon aside for now.

2. Preheat your barbecue or indoor grill to medium-high. While it heats, divide and set some chopped lettuce in each of 4 shallow servings bowls. Artfully top the lettuce in each bowl with some of the cucumber, tomatoes, bell peppers, red onion, feta cheese, olives and parsley. Drizzle each salad with olive oil and vinegar, to taste, sprinkle with salt and pepper, and set them aside for now.

3. To cook fish, oil the bars of the grill. Set on salmon, skin side up. Grill salmon 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook 2 to 3 minutes on the skin side, or until the fish is just cooked through. Arrange 2 pieces of salmon on top of each salad. Drizzle the fish with a little olive oil, garnish each salad bowl with lemon slices, and serve.

A summer meal of grilled salmon set on bowls of colourful Greek salad, rich with cucumbers, tomatoes, onions, olives, peppers and feta cheese.

BC SALMON SUMMER SALAD

Ingredients

Prep Time 40 min plus cooling time

Cook Time 10 - 12 min

Here’s a beautifully looking, flavourful, main course summer salad starring baked, chilled, BC sockeye salmon.

Method

4 (140 to 170gr) salmon fillets

1 tbsp orange juice

5 1/2 Tbsp olive oil (divided)

Salt and freshly ground black pepper, to taste

3 tbsp balsamic vinegar

1 1/2 tsp Dijon mustard

1 1/2 tsp honey

1 medium to large head leaf lettuce or butter lettuce, torn or separated into individual leaves, or 8 to 10 cups baby mixed salad greens

1 1/3 cups fresh blackberries, raspberries or blueberries

16 cherries, pitted and halved, or 3 apricots, halved, pitted and cut into small wedges, or 1 large, ripe nectarine, halved, pitted and cut into small wedges

1 (113 gram) log soft goat cheese, pulled into small nuggets (see Note)

1/2 cup walnut pieces, toasted (see Note)

1/2 cup grated carrots

24 to 32 thin, half moon slices English cucumber

Serves 4

1. Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the salmon. Drizzle fish with orange juice and 1 tbsp olive oil; season with salt and pepper. Bake salmon 10 to 12 minutes, or until just cooked through. Cool salmon to room temperature, and then refrigerate at least one hour.

2. To make salad dressing, place vinegar, 4 1/2 tbsp olive oil, mustard and honey in a small bowl and whisk to combine. Season dressing with salt and pepper, and whisk again.

3. To make the salads, divide and arrange the lettuce (or salad greens) on 4 dinner plates. Artfully set the salmon, berries, cherries (or apricot or nectarine wedges), cheese, walnuts, carrot and cucumber on top of the lettuce (or salad greens). Drizzle each salad with some of the dressing and serve.

Note: Logs of goat cheese are sold in our Deli Department. To toast the walnuts, place them in a small skillet and set over medium heat. Heat the walnuts until lightly toasted, about 4 to 5 minutes. Cool to room temperature and they are ready to use.

SOCKEYE SALMON WITH SMOKY BUTTERY CHIPOTLE SHRIMP

Roasted sockeye salmon fillets plated and topped with pleasingly spicy, smoky tasting shrimp enriched with butter, lime juice and honey.

1 tbsp + 4 tsp olive oil (divided)

1 chipotle pepper, minced (see Note)

2 tsp adobo sauce

1 tbsp lime juice

2 tsp honey

1/4 tsp ground cumin

1/4 tsp dried oregano

3 tbsp butter

16 to 20 Quality Foods large, raw shrimp, peeled with the tip of the tail left intact (see Note)

Salt and ground white pepper, to taste

4 (about 113 to 140gr) sockeye salmon fillets

1 tbsp chopped fresh cilantro or parsley

Lime slices, for garnish

1. Combine 1 tbsp olive oil, minced chipotle pepper, adobo sauce, lime juice, honey, cumin and oregano in a shallow bowl large enough to hold the shrimp. Add the shrimp and toss to coat. Let shrimp marinate while you prepare the salmon.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper and set salmon on it. Brush each piece of fish with 1 tsp of the oil; season with salt and pepper. Roast salmon 10 to 12 minutes, or until cooked through.

3. When salmon is 5 minutes from being cooked, set a 10 inch cast iron or nonstick skillet over medium-high heat. When skillet is hot, add the shrimp and its marinade. Cook shrimp about 90 seconds per side. Add the butter, and when it’s melted, remove skillet from the heat and stir in the chopped cilantro (or parsley).

4. When salmon is cooked, set a piece on each of 4 plates, top with the buttery shrimp, garnish with lime slices, and serve.

Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department. Thaw the amount you need for this recipe, and keep the rest frozen for another time. Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator several weeks.

QUICK AND EASY SKILLET BAKED STEELHEAD

& PRAWNS

Here’s a simple, tasty, quick to make and bake supper. Serve the steelhead and prawns with nugget potatoes and a green vegetable, such as green beans or asparagus.

Ingredients Method

1 tbsp butter

1 tbsp olive oil

1/2 tsp finely grated lime zest

1 tbsp lime juice

2 (about 13-140gr) steelhead fillets

8 to 10 Argentine or other large prawns, peeled with tail portion left intact

1/2 to 1 tsp Cajun spice, or to taste (see Note) Lime slices, for garnish

Note: Cajun spice, also called Cajun seasoning, is sold in our bottled spice and herb aisle.

1. Preheat oven to 425 F. Place butter, oil, zest and juice in a small pot, set over medium heat, and heat just until the butter is just melted. Remove pot from the heat.

2. Spoon and spread 1 tbsp of the butter mixture into the bottom of a 10-inch cast iron or other ovenproof skillet. Set steelhead fillets and prawns in the skillet. Drizzle fish and prawns with remaining butter mixture, and then sprinkle and season with Cajun spice. Bake steelhead and prawns 10 to 12 minutes, or until cooked through. Garnish with lime slices, and serve.

Options: On hot summer days, you can cook the steelhead & prawns on a barbecue. To do so, preheat barbecue to about 425 F in the chamber. Set skillet on one side of the barbecue and turn the heat off directly underneath it; leave the other side set at medium-high. Close the lid and cook steelhead and prawns 10 minutes, or until cooked through. Garnish with lime slices and serve.

GRILLED SALMON BURGERS WITH GINGER SESAME SLAW

Grilled salmon fillets stuffed in buns with a tasty slaw flavoured with ginger, sesame seeds, sesame oil and other Asian-style tastes.

Ingredients

6 tsp vegetable oil, plus some for the grill (divided)

2 tsp roasted sesame seeds (see Note)

2 tsp rice vinegar or cider vinegar

2 tsp soy sauce

1 tsp granulated sugar

1 tsp finely grated fresh ginger

1/2 tsp sesame oil

1 tsp Sriracha or other hot Asian-style chili sauce, or to taste

2 cups coleslaw mix (see Note)

1 medium green onion, halved lengthwise, then very thinly sliced, widthwise

4 (140-170 gram) salmon fillets

Salt and ground white pepper, to taste

4 hamburger buns, split and warmed (see Note)

Mayonnaise & sweet mixed pickles, sliced thin (to taste)

Method

1. Place 2 tsp of the vegetable oil, sesame seeds, vinegar, soy sauce, sugar, ginger, sesame oil and chili sauce in a medium bowl and mix to combine. Add the coleslaw mix and green onion and toss to coat. Cover slaw and refrigerate until needed.

2. Preheat your barbecue or indoor grill to medium-high. Brush each salmon fillet with 1 tsp of vegetable oil; season with salt and pepper. Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.

3. Spread cut sides of the buns with mayonnaise. Now top each bottom bun with some sweet mixed pickles. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with some of the slaw, set on top buns and serve. Serve any slaw left in the bowl alongside the salmon burgers.

Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Ready to use bags of coleslaw mix are sold in our Produce Department. You can warm the buns by setting them on the grill, cut-side-down, for 30 seconds or so.

Options: If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet, brush each piece with 1 tsp vegetable oil, season with salt and pepper, and bake 12 to 15 minutes, until cooked through.

ROASTED STEELHEAD WITH TAHINI LEMON SAUCE

Here’s a Middle Eastern style way to flavour BC steelhead fillets, by roasting, plating and topping them with a sesame seed rich tahini sauce. Try serving the fish with couscous, cherry tomatoes and sliced cucumbers.

Ingredients Method

3 tbsp tahini (see Note)

2 tbsp + 1 tsp lemon juice (divided)

2 tbsp water

1/4 tsp ground cumin

1/8 tsp garlic powder, or small garlic clove, minced

Pinch ground cayenne pepper

1/2 to 1 tsp honey (optional)

1 tbsp chopped freshly parsley

Salt and ground white pepper, to taste

2 (140 to 170 gram) steelhead fillets

2 tsp olive oil

1/2 tsp smoked or regular paprika

Lemon slices and parsley sprigs, for garnish (optional)

Note: Tahini is a sesame paste sold in jars in the aisle similar blended products, such as nut butters, are sold. Make sure it is blended well before measuring it for this recipe.

1. Make sauce by combining, in a small bowl, the tahini, 2 tbsp lemon juice, water, cumin, garlic, cayenne and honey, if using. Mix in the parsley and taste and season sauce with salt. Cover and set sauce aside for now.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Combine the oil, 1 tsp lemon juice and paprika in a second small bowl. Brush this mixture on top of the steelhead fillets. Season fish with salt and white pepper. Bake fish 10 to 12 minutes, or until cooked through.

3. Set a piece of the fish on each of 2 plates, generously top with the tahini sauce, garnish with lemon slices and parsley sprigs, if using, and serve.

STEELHEAD AND SHRIMP TACO BOWLS

In this recipe, ingredients you might stuff into a seafood taco are instead artfully arranged in bowls. Served with rice and tortilla chips, these bowls make a tasty, hearty meal. Recipe can be doubled.

Ingredients

2 (about 113 gram) steelhead fillets

2 Tbsp olive oil

1 tsp chili powder

1 tsp ground cumin

1/2 tsp oregano

1/2 to 1 tsp Tabasco or other hot pepper sauce

8 Quality Foods large (16 to 20 count) raw shrimp, peeled with the tip of the tail left intact (see Note) Salt to taste

1 1/2 to 2 cups cooked long grain white or brown rice, warm or cold

1 cup shredded head or leaf lettuce

1/2 to 2/3 cup well drained canned black beans

1 small, ripe avocado, quartered lengthwise, pulled apart, peeled, pitted and cut into small cubes

1/2 cup frozen corn kernels, thawed

1/3 cup grated, plain or jalapeño Monterey jack cheese, or to taste

Tomato salsa and sour cream, or to taste

Lime slices and cilantro sprigs, to taste, for garnish

Tortilla chips, to taste

Method

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets. Combine oil, chili powder, cumin, oregano and Tabasco in a bowl large enough to hold the shrimp. Brush each steelhead fillet with 1 tsp of the oil mixture. Add the shrimp to the oil mixture remaining in the bowl and toss to coat. Set the shrimp on the baking sheet alongside the steelhead fillets, season both with salt, and then roast in the oven 10 minutes, or until cooked through.

2. While fish and shrimp roast, divide rice between two wide, shallow serving bowls. Top rice with shredded lettuce. On side of each bowl, mound some beans, avocado, corn and cheese. When cooked, set a piece of steelhead and four shrimp on top of the rice on the other side of each bowl. Spoon some salsa and sour cream into each bowl, garnish with lime slices and cilantro sprigs, and serve the taco bowls with tortilla chips.

STEELHEAD FILLETS WITH BABY KALE BLEND CAESAR SALAD

Steelheads fillets drizzled with citrus juice, roasted and served with a light style of Caesar salad made with a no-fat, yogurt-based dressing.

Ingredients Method

1/4 cup + 2 tbsp plain, no-fat yogurt

1 medium garlic clove, minced

3 1/2 tsp lemon juice (divided)

1 tsp red wine vinegar

1/2 tsp anchovy paste

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/4 tsp Tabasco

1 tsp honey, or to taste

Salt and freshly ground black pepper, to taste

2 (140 to 170 gram) steelhead fillets

2 tsp orange juice

5 cups packed baby kale blend (see Note)

Freshly grated Parmesan cheese, to taste

Store-bought or homemade croutons, to taste (Optional)

Lemon slices, for garnish

1. To make dressing, combine yogurt, garlic, 1 1/2 tsp lemon juice, vinegar, anchovy paste, mustard, Worcestershire, Tabasco and honey in a salad bowl. Season dressing with salt and pepper. Refrigerate dressing until needed below.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Drizzle fish with 2 tsp lemon juice and the orange juice; season with salt and pepper. Bake fish 12 minutes, or until cooked through.

3. When fish is cooked, toss the baby kale blend, Parmesan cheese and croutons, if using, into the dressing. Plate the fish, garnish with lemon slices, and serve with the salad.

Note: Baby kale blend is mix of baby kale and other greens sold in tubs in our Produce Department. Baby spinach will also work in this recipe.

ROASTED STEELHEAD WITH MANDARIN CRANBERRY RELISH

Try serving the fish with jasmine rice and a steamed green vegetable, such as asparagus or broccolette, and/or a side salad. plus soaking time

Here’s a light and festive way to serve steelhead fillets during the holiday season.

Ingredients

1/3 cup dried cranberries

1 cup sliced mandarin orange segments (see Note)

1 tbsp mandarin or regular orange juice

1 tbsp fresh lime juice

1 tbsp brown sugar

1/8 tsp ground ginger

1/8 tsp ground cumin

2 tbsp chopped fresh cilantro or mint

Pinch red pepper flakes

Salt to taste

2 tbsp vegetable oil

1 tsp curry powder

6 (140 to 170 gram) steelhead fillets

Method

1. Very coarsely chop the cranberries. Place cranberries in a bowl and pour in 1 cup warm water. Let cranberries soak 30 minutes. Drain cranberries well and set in a clean bowl. Add the sliced oranges, juices, sugar, ginger, cumin, cilantro (or mint), red pepper flakes and salt and mix to combine. Cover and refrigerate until needed for the fish. Relish can be made a few hours before needed.

2. Preheat oven to 400 F. Combine oil and curry powder in a small bowl. Line a baking sheet with parchment paper. Set on the steelhead fillets, skin-side down. Brush each piece of fish with some of the oil/curry powder mixture, and then season with salt. Bake steelhead 12 minutes, or until cooked through. Serve fish with the relish, for spooning on top of it.

Note: 2 to 3 mandarin oranges, depending on size, when peeled, separated into segments, and sliced, widthwise, should yield the amount needed here.

SALMON RICE BOWLS WITH THAI CURRY VEGETABLES

Prep Time 35 min Cook Time 12 min Serves 3

Roasted salmon fillets set on rice, surrounded with saucy, nicely spiced, Thai curry vegetables. Have your ingredients cut, measured and at the ready before cooking this dish.

Ingredients Method

3 (140 to 170 gram) sockeye salmon fillets

Salt and ground white pepper, to taste

1 tbsp + 3 tsp vegetable oil (divided)

1 large shallot, halved and thinly sliced

1 small carrot, halved lengthwise and thinly sliced on the bias

1 medium red bell pepper, cut into 1-inch cubes

6 medium fresh shiitake mushrooms, tough stems removed, caps sliced

1 tbsp Thai red or green curry paste (see Note)

1 tsp finely chopped fresh ginger

1 medium garlic clove, minced

1 (400 mL) can coconut milk

1 tbsp brown sugar

15 small broccoli florets

9 (1/2 inch thick) slices zucchini, each halved

1 tbsp lime juice mixed with 1 tsp cornstarch

1/3 cup coarsely chopped Thai basil leaves or cilantro

3 cups hot cooked jasmine rice, or to taste

Lime slices and Thai basil or cilantro sprigs, for garnish

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set on the salmon, skin-side down. Brush each piece of salmon with 1 tsp oil; season with salt and pepper. Bake salmon 12 minutes, or until cooked through.

2. While salmon bakes, place 1 tbsp oil in a medium pot set over medium, medium-high heat. Add shallot, carrot, bell peppers and mushrooms and cook 3 minutes, or until slightly softened. Add curry paste, ginger and garlic and cook and stir 1 minute more. Mix in the coconut milk, brown sugar, broccoli and zucchini. Bring to a gentle simmer and simmer until vegetables are tender, about 5 minutes. Mix in the juice/cornstarch mixture and chopped basil (or cilantro), return to a simmer, and then reserve vegetables on low heat.

3. When salmon is cooked, divide rice between 3 shallow bowls. Set a piece of salmon on top of the rice in each bowl. Spoon in the Thai curry vegetables, garnish with lime slices and Thai basil (or cilantro) sprigs, and serve.

SALMON

WITH TOASTED WALNUTS, HONEY & LEMON

Salmon fillets seasoned, roasted in a hot oven, plated, and topped with toasted walnuts, flavoured with tangy lemon juice and sweet honey.

Ingredients Method

4 (170 gram) sockeye or other salmon fillets

1 tbsp + 1 tsp olive oil

1/2 tsp each ground cumin & smoked or regular paprika

Salt and ground white pepper, to taste

3/4 cup walnut pieces

3 tbsp each honey & lemon juice

1 tbsp water

Lemon slices and parsley sprigs, for garnish (optional)

1. Preheat oven to 425 F. Line a baking sheet with parchment paper and set on the salmon fillets, skin-side-down. Combine oil, cumin and paprika in a small bowl. Brush some of that mixture on each salmon fillet. Season salmon with salt and pepper. Roast salmon 12 minutes, or until just cooked through.

2. While salmon cooks, place walnuts in a small skillet and set over medium heat. Heat the walnuts until lightly toasted, about 4 to 5 minutes. Remove skillet from the heat and add the honey, lemon juice and water and stir to combine.

3. When salmon is cooked, plate the fish and top each piece with some of the walnuts, honey and lemon. Garnish with lemon slices and parsley sprigs, if using, and serve.

ITALIAN STYLE LEMON OLIVE OIL ROASTED STEELHEAD

Here’s a simple, but flavourful Italian-style way to cook BC steelhead fillets. The recipe serves two, but can be doubled or further expanded if feeding a larger group. Serve the fish with your favourite green vegetable and one of the easy to make risotto mixes available in the aisle rice is sold.

Ingredients Method

2 (170 gram) steelhead fillets

1 tbsp lemon juice, plus some for drizzling

1 tbsp extra virgin olive oil, plus some for drizzling

1/2 tsp Italian seasoning (see Note)

1/8 tsp garlic powder

Red pepper flakes, to taste

Flaked sea or other salt, to taste

1. Preheat oven to 425 F. Line a shallow baking pan with parchment paper and set in the steelhead, skin-side-down.

2. Combine the 1 tbsp lemon juice, 1 tbsp extra olive oil, Italian seasoning, garlic powder and red pepper flakes in a bowl. Brush mixture on the fish. Season fish with salt. Roast 12 to 15 minutes, or until just cooked through. Set a piece of fish on each of two dinner plates. Drizzle each piece with a little more lemon juice and olive oil, and serve.

Note:Jars or bags of Italian seasoning, a mix of dried herbs, are available in our dried herb/spice aisle.

GRILLED SOCKEYE SALMON WITH COUSCOUS TABBOULEH

Mediterranean-style grilled salmon served with flavourful tabbouleh made with quick-cooking couscous, not the bulgur wheat often used in this salad. Recipe can be halved if serving a smaller group.

Ingredients

1 1/4 cups water

1/3 cup + 3 tbsp olive oil (divided)

1 cup couscous (see Note)

2 tsp finely grated lemon zest (see Note)

3 tbsp fresh lemon juice

1 tsp + 1/2 tsp each ground cumin, dried oregano & paprika (divided)

1/4 tsp cayenne pepper (divided)

1 or 2 large garlic cloves, minced

2 medium, ripe, on-the-vine tomatoes, cut into 1/4 inch cubes

1/3 of a large English cucumber, cut into 1/4 inch cubes

2/3 cup chopped fresh parsley

1/3 cup chopped fresh mint

Salt and freshly ground black pepper, to taste

6 (about 170 gram) sockeye salmon fillets

Tzatziki, to taste (see Note)

Parsley sprigs and lemon slices, for garnish (optional)

Note: Couscous is available in the aisle other grains, such as rice, are sold. One medium to large lemon should yield the zest and juice needed here. Tubs of tzatziki are sold in our Deli Department.

Method

1. Place water, 1 tbsp olive oil and a pinch of salt in a small pot, set over medium-high heat and bring to a boil. Stir in couscous, cover, turn off the heat, and let stand 5 minutes. Fluff couscous with a fork, spread out on a plate, and let cool to room temperature.

2. Combine 1/3 cup oil, zest, juice, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1/8 tsp cayenne and garlic in a salad bowl. Add couscous, tomato, cucumber, parsley and mint, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed. It can be made many hours in advance.

3. Preheat a barbecue or indoor grill to medium-high. Combine 2 tbsp oil, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp paprika and 1/8 tsp cayenne in a small bowl. Brush this mixture on each piece of salmon, and then season with salt and pepper. Oil the bars of your grill. Set on salmon, skin side up. Cook 4 to 5 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Grill 1 or 2 minutes on the skin side, or until the fish is just cooked through. Plate fish, serve with tzatziki and couscous tabbouleh, garnish with lemon slices and parsley sprigs, if using, and serve

GRILLED SOCKEYE WITH CHARRED CORN TOMATO SALSA

B.C.

Ingredients

For the salsa:

1 corn on the cob, shucked

1 medium to large on the vine tomato, cut into small cubes

2 tbsp finely diced white or red onion

2 tbsp chopped cilantro

1 tbsp finely chopped jalapeño pepper, or to taste (see Options)

1 tbsp lime juice

1 tbsp olive oil

1/4 tsp ground cumin

For the salmon:

4 (about 170 gram) sockeye salmon fillets

4 tsp olive oil, plus some for the grill

1/2 tsp each ground cumin & chili powder

Salt and freshly ground black pepper, to taste

Lime slices and cilantro sprigs, for garnish

Method

1. To make salsa, preheat your barbecue or indoor grill to medium-high. Grill corn until lightly charred on all sides, about 5 minutes. Set corn on a plate and let cool. Now use a sharp knife to cut the kernels off the cob and into a bowl. Add remaining salsa ingredients and mix to combine. Cover and refrigerate salsa until needed. It can be made a few hours in advance.

2. To cook fish, preheat your barbecue or indoor grill to medium-high. Brush each piece of salmon with 1 tsp olive oil. Sprinkle and rub the flesh side of the fish with cumin, chili powder, salt and pepper. Oil the bars of your grill. Set on salmon, skin-side-up. Cook 4 to 5 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Grill 1 or 2 minutes on the skin side, or until the fish is just cooked through. Plate the fish, top with salsa, garnish with lime slices and cilantro sprigs, and serve.

Note: Instead of jalapeño pepper, spice up the salsa by mixing in some hot pepper sauce, such as Tabasco, to taste.

sockeye salmon fillets grilled, plated and topped with a zesty, perfect for summer salsa.

CHILLED BAKED SOCKEYE WITH B.C. NUGGET POTATO SALAD

Here’s a cool and inviting B.C. summer meal you can prepare many hours in advance and serve on a warm day. You can also serve the salmon and salad with rolls and butter and some sliced raw vegetables.

Ingredients

6 (about 170 gram) sockeye salmon fillets

1 tbsp lemon juice

1 tbsp olive oil

Salt and ground white pepper, to taste

2 pounds (about 24 small to medium) nugget potatoes, each quartered (see Options)

2/3 cup mayonnaise

1/3 cup sour cream

2 tbsp whole-grain Dijon mustard

1 tbsp cider vinegar

1 tsp Worcestershire sauce

2/3 cup grated carrot

2 small to medium celery ribs, cut into small cubes

2 small to medium green onions, halved lengthwise and thinly sliced widthwise

1 tbsp chopped fresh parsley, dill or tarragon

Lemon wedges and parsley, dill or tarragon sprigs, for garnish

Method

1. Preheat oven to 375 F. Line a sided baking sheet with parchment paper and then set on the salmon. Drizzle fish with lemon juice and olive oil; season with salt and pepper. Bake 12 to 14 minutes, or until just cooked through. Cool salmon to room temperature, and then transfer to a serving platter, cover and refrigerate at least 2 hours.

2. To make salad, place potatoes in a pot and cover with two inches of cold water. Add a bit of salt and set over medium-high heat. Bring potatoes to a gentle simmer, lowering the heat as needed to maintain that simmer. Cook potatoes until tender, but still holding their shape, about 8 to 10 minutes. Drain potatoes well, spread onto a wide plate and cool to room temperature.

3. Combine mayonnaise, sour cream, vinegar, mustard and Worcestershire in a large bowl and mix to combine. Season this mixture with salt and pepper. Add potatoes, carrot, celery, green onion and chopped parsley (or dill or tarragon) and gently toss to combine. Cover and refrigerate salad until needed.

4. When ready to eat, transfer potato salad to a decorative bowl. Uncover salmon, garnish with lemon slices and parsley (or dill or tarragon) sprigs, and serve with the potato salad.

Note: If nuggets potatoes are unavailable, replace with another type of miniature potato, such as red, yellow or white, or mix of them.

PIRI PIRI STEELHEAD

B.C. steelhead fillets tastily flavoured like one would piri piri chicken, with such things as hot peppers, lemon and garlic.

Ingredients Method

3 tbsp olive oil

1/4 tsp red pepper flakes, or to taste

1 tsp finely grated lemon zest

2 tbsp lemon juice

1 large garlic clove, minced

1/2 tsp dried oregano

1/2 tsp paprika

4 (170 gram) steelhead fillets

Salt to taste

Lemon slices and parsley sprigs, for garnish

1. Combine oil, pepper flakes, zest, juice, garlic, oregano and paprika in 13 x 9 inch dish. Add the steelhead and toss to coat. Cover, refrigerate and marinate steelhead 1 hour, turning once.

2. Preheat oven to 425 F. Line a sided baking sheet with parchment paper and set on the steelhead. Drizzle fish with the marinade. Roast steelhead 12 to 15 minutes, or until just cooked through. Plate fish, spoon over the pan juices, garnish with lemon slices and parsley sprigs, and serve.

ROASTED STEELHEAD FILLETS WITH CHERMOULA

Steelhead fillets, simply seasoned, roasted, plated and topped with a full of flavour, herbaceous, tangy, nicely spiced North African-style sauce. Serve with couscous and your favourite vegetable.

Ingredients Method

2 tsp each ground & coriander

1 tsp paprika

1/8 tsp ground cayenne pepper

1 cup (packed) cilantro leaves with tender stems

1 cup (packed) Italian (flat leaf) parsley leaves with tender stems

2 large garlic cloves, thinly sliced

1/2 tsp salt, plus some to taste

1/2 cup + 4 tsp extra virgin olive oil (divided)

1/4 cup fresh lemon juice

4 (6 oz./170 gram) steelhead fillets

Ground white pepper, to taste

1. Combine cumin, coriander, paprika and cayenne in a skillet, set over medium heat and toast the spices until very aromatic, about 1 minute. Remove from the heat and cool to room temperature.

2. Put spices in a food processor and add the cilantro, parsley, garlic and 1/2 tsp salt and pulse until finely chopped (see Options). Now pour in the 1/2 cup olive oil and lemon juice and pulse to combine. Transfer chermoula to a jar, seal and refrigerate until needed.

3. Preheat oven to 425 F. Line a baking sheet with parchment paper and set on the steelhead. Brush each fillet with 1 tsp olive oil; season with salt and white pepper. Roast steelhead 12 to 15 minutes, or until just cooked through. Plate the fish and serve with the chermoula, for spooning on the fish at the table.

Options: If you don’t have a food processor, you could finely chop the garlic, cilantro and parsley on a board. Set them in a bowl and finish the chermoula by mixing in the spices, salt, oil and lemon juice. Any leftover chermoula you have after spooning some on the fish will keep several days in the refrigerator

MIDDLE EASTERN SPICED SNAPPER WITH LEMONY CUCUMBER SALAD

Snapper, flavoured with an Arabic style mix of spices, roasted & served with a refreshing cumber salad. Serve the fish and salad with couscous or rice pilaf.

Ingredients

1 tbsp + 2 tsp lemon juice

2 tbsp + 2 tsp olive oil (divided)

2 tsp honey

1 cup very thinly sliced English cucumber

2 tbsp finely diced red onion or shallot

2 tbsp chopped cilantro or parsley

Salt and freshly ground black pepper, to taste

1/4 tsp each ground cumin & ginger

1/8 tsp each paprika, ground cinnamon, coriander, cayenne pepper & allspice

1 medium garlic clove, minced

2 (6oz/170gram) snapper fillets (see Note)

Lemon slices and cilantro (or parsley) sprigs, for garnish

Method

1. To make salad, combine lemon juice, 2 tsp olive oil and honey in a bowl. Add cucumber, onion (or shallots), chopped cilantro (or parsley), salt and pepper and toss to combine. Cover salad and refrigerate until needed.

2. To cook snapper, preheat oven to 425 F. Line a baking sheet with parchment paper. Combine 2 tbsp olive oil, cumin, ginger, paprika, cinnamon, coriander, cayenne, allspice and garlic in a small bowl. Set fish on the baking sheet. Brush the oil/spice mixture on either side of each snapper fillet. Season fish with salt and pepper, and then roast 10 to 12 minutes, or until cooked through.

3. Plate the snapper, drizzle with pan juices, serve with the salad, and garnish with lemon slices and cilantro (or parsley) sprigs.

Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions.

SNAPPER WITH TOMATO PRIMAVERA SAUCE

B.C. snapper fillets baked and topped with an Italian-style tomato sauce rich with vegetables. Serve it with pasta or risotto.

Ingredients

12 small (thumbnail-sized) cauliflower florets

12 green beans or snap peas trimmed & cut widthwise into 1 inch pieces

1 (14 oz./398 mL) can whole Italian tomatoes (see Note)

3 tbsp olive oil (divided)

6 small to medium brown mushrooms, thinly sliced

1/3 cup each finely diced onion, carrot & zucchini

1 large garlic clove, minced

1/2 tsp each dried oregano & basil

Pinch red pepper flakes

1 cup fish or chicken stock

1/2 tsp granulated sugar

Salt and ground white pepper, to taste

4 (140 to 170 gram) snapper fillets (see Note)

2 tbsp orange juice

Note: Whole Italian tomatoes are sold in our canned vegetable aisle. San Remo brand was used when testing this recipe. If only large snapper fillets are available, buy two about 340 gram ones, and cut each one into 2 portions.

Method

1. Fill a medium pot with 3 inches of water, set over medium-high heat and bring to a boil. Add cauliflower and green beans (or snap peas) and blanch 2 minutes. Drain well, cool vegetables with cold water, and then drain well again.

2. Open the tomatoes, pour into a bowl and use your hands to crush them. Pour 2 tbsp of the oil into a second medium pot set over medium, medium-high heat. Add mushrooms, onion, carrots and zucchini and cook until softened, 4 to 5 minutes. Mix in the garlic, oregano, basil and pepper flakes and cook 1 minute more. Add the crushed tomatoes, stock and sugar, bring to a simmer, and simmer 5 minutes. Stir in the cauliflower and green beans (or snap peas), season this tomato primavera sauce with salt and pepper, and then remove from the heat.

3. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set on the snapper. Drizzle snapper with remaining 1 tbsp olive oil and orange juice; season with salt and pepper. Bake 10 to 12 minutes, or until cooked through. When fish is almost cooked, set the tomato primavera sauce back over medium, medium-high heat and return to a simmer. When cooked, plate the snapper, top with the sauce and serve.

ROAST HALIBUT WITH PESTO LINGUINI & CHERRY TOMATOES

B.C. halibut served with easy to make pasta rich with aromatic pesto and ripe, red cherry tomatoes. The recipe serves two, but can be doubled or further expanded if you’re feeding a larger group.

Ingredients Method

175 to 200 grams dried linguini

2 (140 to 170 grams) halibut fillets

4 tsp olive oil (divided)

2 tsp lemon juice

Salt and ground white pepper, to taste

10 to 12 cherry tomatoes, halved

1/4 to 1/3 cup store-bought or homemade pesto (see Note)

Freshly grated Parmesan cheese, to taste

Lemon slices and small fresh basil leaves, for garnish (optional)

Note: If the halibut is cooked before the pasta is ready, turn off the oven and keep the fish warm there, with the door slightly ajar, until it is. Pesto is sold in our bottled pasta sauce aisle.

1. Bring a large pot of lightly salted water to a boil. Preheat oven to 375 F. Line a baking pan with parchment paper and set the halibut in it. Drizzle fish with 2 tsp olive oil and lemon juice; season with salt and pepper.

2. When water is boiling, add pasta and cook until tender (check package for suggested cooking time). While pasta cooks, bake fish 12 to 15 minutes, or until cooked through (see Note).

3. When pasta is cooked, scoop out and reserve 1/3 cup of the cooking water. Drain the pasta well.

4. Place remaining 2 tsp oil in a large skillet set over medium heat. When oil is hot add cherry tomatoes and cook and stir for 2 minutes. Mix in the pesto and 1/3 cup pasta cooking water. Toss in the pasta and freshly grated Parmesan cheese, salt and pepper, to taste.

5. Divide pasta between two serving plates. Set a piece of halibut on each plate. Garnish with lemon slices and fresh basil leaves, if using. Serve with more Parmesan cheese, for grating on the pasta at the table.

CRISPY COATED SNAPPER WITH OVEN CHIPS

This version of fish and chips sees the fish coated and cooked in a skillet or griddle while the chips are being cooked in the oven. It makes a nice family supper you can serve right from the pan you cooked the chips on.

Ingredients Method

1/4 cup mayonnaise

1 1/4 cups panko (see Note)

1 1/2 lbs snapper fillets

Salt and freshly ground black pepper, to taste

6 tbsp vegetable oil (divided)

3 medium baking potatoes

1/2 tsp paprika

Lemon wedges, store-bought or homemade tartar sauce, malt vinegar and ketchup, to taste (see Note)

Note: Panko, coarse Japanese-style breadcrumbs, is sold in our Asian foods aisle. Tartar sauce is sold in our bottled condiment aisle. To make your own tartar sauce, in a bowl, combine 2/3 cup mayonnaise, 3 tbsp sweet green relish, 1/2 tsp finely grated lemon zest, 1 tbsp lemon juice, 1/2 tsp Tabasco sauce and 1 tsp Dijon mustard.

Options: If you don’t have a large skillet or griddle, fry the fish, in batches, in a smaller skillet and set the cooked fish on a baking sheet as you go along. When all the fish is fried, pop the baking sheet into the hot oven a few minutes, until fish is hot again.

1.Place mayonnaise in a shallow bowl. Place panko on a wide plate. Pat snapper fillets dry with paper towel and cut into 8, roughly equally pieces, removing any bones. Season fish with salt and pepper.

2.Use a brush – or your fingers – to coat each piece of snapper with a thin film of mayonnaise. Coat fish in panko, firmly pressing it on to help it adhere. Set coated fish on a tray and refrigerate until ready to cook.

3.To prepare potatoes, preheat oven to 425 F. Line a large, 18 x 13 inch baking sheet with parchment paper. Cut each potato in half, lengthwise. Now cut each half potato into 6 lengthwise wedges. Place the potato wedges in a large bowl, add 3 tbsp of the oil, salt, pepper and paprika and toss to coat. Arrange the potatoes in a single layer on the baking sheet.

4.Bake potatoes 20 minutes. Remove pan from the oven, and turn each potato over. Return pan to the oven and bake potatoes 20 to 25 minutes more, or until crispy and golden.

5.When potatoes are 10 minutes from being done, heat remaining 3 tbsp oil in a large -about 12-inch wide - non-stick skillet or non-stick griddle set over medium heat (see Options). When oil is hot, fry fish 3 to 4 minutes per side, or until golden and cooked through. When potatoes are ready, serve them with the fish, lemon wedges, tartar sauce, malt vinegar and ketchup.

ROASTED SNAPPER WITH WINTER CITRUS SALSA

Fresh, easy to cook snapper fillets, topped with a light, colourful, sweet and tangy salsa. Serve the fish with rice and a side salad, such as a creamy slaw.

Ingredients

1 tbsp + 2 tsp honey

1 tbsp + 2 tsp olive oil (divided)

1 tbsp orange juice

1/4 tsp salt

1/2 cup orange segments, cut widthwise into 1/2 pieces (see Note)

1/2 cup red grapefruit segments, cut widthwise into 1/2 pieces

1/4 cup lime segments, cut widthwise, into 1/2 pieces

2 tbsp finely chopped shallot or red onion

1/4 tsp ground cumin

2 tbsp chopped fresh cilantro

1 tbsp finely chopped, seeded, jalapeno pepper

2 (5-6oz/140-170 gram) snapper fillets (see Note)

1 tsp Cajun spice, or to taste

Lime slices and cilantro sprigs, for garnish (optional)

Method

1. To make salsa, combine honey, 1 tbsp olive oil, juice and salt in a bowl. Add the sliced orange, grapefruit and lime segments, shallot (or onion), cumin, cilantro and jalapeno pepper and toss to combine. Cover salsa and refrigerate until needed.

2. To cook snapper, preheat oven to 425 F. Line a baking sheet with parchment paper. Set on the snapper. Brush each piece of snapper with 1 tsp olive oil, sprinkle with Cajun spice. Roast 10 to 12 minutes, or until cooked through. Plate the snapper, generously top with the salsa, garnish with lime slices and cilantro sprigs, if using, and serve.

Note: 1 large orange, 1 small grapefruit and 1 large lime should the amount of segments needed here. Segmenting citrus fruit, by removing the membrane, creates a clean tasting and appealing look. Start by cutting a thin slice off both the blossom end and bottom of the citrus fruit you want to segment. Stand the fruit, one of the cut sides down. With a sharp paring knife, follow the curved contour of the fruit and cut off the peel and the pith. Hold the fruit in the palm of one hand over of a bowl to catch the juice. Using a paring knife held in your other hand, run the knife alongside one side of a segment as close to the membrane as you can. Now run the knife along the other side of the segment and remove it. Repeat with the remaining segments. If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. Cajun spice (or seasoning) is sold in our herb and spice aisle.

ROASTED SNAPPER WITH ZESTY CREOLE SAUCE

Easy to roast fish, plated and generously topped with a tomatoey Creole sauce, flecked with bell peppers, celery and onion. Serve with steamed rice, or rice steamed with some canned black beans added to the pot.

Ingredients Method

3 Tbsp olive oil (divided)

1/3 cup each green & yelloww bell peppers, cut into thin 2 inch long strips

1/4 cup each finely diced celery & Onion

1 large garlic clove, minced

1 1/2 tsp Cajun spice (see Note)

1 (14 oz./398 mL) can diced tomatoes

1/2 cup fish or chicken stock

Pinch granulated sugar

1 1/2 pounds (about 700 grams) snapper fillets, cut into 8 roughly equal pieces, any bones removed

2 tbsp orange juice

Salt and ground white pepper, to taste

2 tbsp chopped fresh parsley

Parsley sprigs and orange slices, for garnish (optional)

Note: Cajun spice is sold in our bottled herb and spice aisle. Club House brand was used in this recipe. The amount added here will create a medium spice level. Add a bit more if you like things spicier than that.

1. Place 2 tbsp olive oil in a medium pot set over medium, medium-high heat. Add onion, bell pepper and celery, and cook and stir until softened, about 4 minutes. Mix in garlic and Cajun spice and cook 1 minute more. Add diced tomatoes, stock and sugar, and bring to a gently simmer (small bubbles should just break on the surface). Lower the heat as needed to maintain that simmer. Simmer Creole sauce 12 to 15 minutes, or until rich tasting. Remove sauce from the heat, season with salt and pepper, mix in chopped parsley, and set it aside for now.

2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set snapper in a single layer on the baking sheet. Drizzle with remaining 1 tbsp olive oil and the orange juice; season with salt and pepper. Bake snapper 10 to 12 minutes, or until cooked through.

3. When fish is almost cooked, set sauce back over the heat and return to a simmer. When fish is cooked, set 2 pieces of it on each of 4 dinner plates, top with Creole sauce, garnish with orange slices and parsley sprigs, if using, and serve.

SNAPPER FLORENTINE

Snapper fillets seared and served on a rich and creamy wilted spinach mixture. Accompany the fish with boiled miniature potatoes or rice and small, snap top carrots.

Ingredients

1 (5 oz/142 g) tub fresh baby spinach

3 tbsp olive oil (divided)

1/3 cup finely chopped onion

1/2 medium red bell pepper, diced

1 medium garlic clove, minced

1/2 tsp dried oregano

Pinch red pepper flakes

1/2 cup spreadable cream cheese

1/3 cup milk

1 tbsp shredded Parmesan cheese, or to taste

Salt and freshly ground black pepper, to taste

3 tbsp all-purpose flour

1/2 tsp finely grated lemon zest

2 (about 170 gram each) snapper fillets

Lemon slices, for garnish

Method

1. Set a colander in your kitchen sink. Pour 1/2 inch of water into a large pot, set over mediumhigh and bring to a simmer. Add spinach and cook and stir just until it wilts, about 1 minute. Put the spinach in the colander and let water drain.

2. While that occurs, place 1 tbsp of the oil in a medium pot set over medium heat. Add onion and bell pepper and cook until softened, about 4 minutes. Mix in the garlic, oregano and pepper flakes and cook 1 minute more. Add the cream cheese and milk. Cook and stir a few minutes, until cream cheese melts and forms a sauce with the milk. Season with salt and pepper, and then mix in the wilted spinach and Parmesan cheese. Remove pot from the heat and set it aside for now.

3. Combine flour and lemon zest on a sided plate. Cut each snapper fillet in half and remove any bones. Season snapper with salt and pepper, and then coat in flour. Heat remaining 2 tbsp oil in a large non-stick skillet set over medium-high. When oil is hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through. While fish cooks, set the pot with the spinach in it back over medium heat and make hot again.

4. To serve, set a generous amount of the spinach mixture on each of two dinner plates. Set 2 pieces of fish on the spinach on each plate, garnish with lemon slices and serve.

SNAPPER WITH SPAGHETTI SQUASH AND MARINARA SAUCE

Ingredients

Prep Time 25 min

Cook Time 51 - 61 min Serves 4

B.C. snapper seared and served on mounded strands of spaghetti squash, both topped with zesty marinara sauce. You can also serve the fish with a steamed green vegetable, such as broccoli.

Method

1 small to medium spaghetti squash

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley

Pinch red pepper flakes

3 tbsp olive oil (divided)

1 1/2 cups marinara sauce (see Note)

2 tbsp water

1/3 cup all-purpose flour

1 tsp dried oregano

1/2 tsp smoked paprika

700 to 750 grams snapper fillets, cut into 8

roughly equal pieces, any bones removed

4 parsley sprigs

Note: Marinara sauce is sold in jars in our pasta sauce aisle. Mezzetta brand was used when testing this recipe.

1. Preheat oven to 375 F. Cut squash lengthwise in half. Scrape out the seeds and loose membranes. Place the squash halves, cut side down, on a parchment paper lined baking sheet. Bake the squash for 45 to 55 minutes, or until the flesh is quite tender and can be easily pierced with a fork. Cool squash 10 minutes, and then use a fork to gently scrape out the strands of spaghetti squash into a bowl. Toss in the salt, pepper, parsley, pepper flakes and 1 tbsp olive oil. Set squash aside until needed.

2. Spread flour out on a wide plate and whisk in oregano and paprika. Pat snapper dry with paper towel; season with salt and pepper. Coat each piece of snapper with flour. Place marinara sauce and water in a small pot and set over medium-low heat to warm.

3. Heat the remaining 2 tbsp olive oil in a very large non-stick skillet set over medium-high. When oil is very hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through. While fish cooks, reheat the spaghetti squash in the microwave a few minutes, or by warming it up in a skillet.

4. When fish is cooked, remove skillet from the heat. Mound some spaghetti squash in the centre of each of 4 dinner plates or shallow bowls. Arrange 2 pieces of fish on top of the spaghetti squash on each plate (or bowl). Top fish with marinara sauce, garnish with parsley sprigs, if using, and serve.

CAJUN CRUSTED SNAPPER WITH SUMMER CORN TOMATO SALAD

Snapper, coated with a toasted panko/Cajun spice mixture, baked, and then served with a late summer salad featuring fresh corn, cherry tomatoes and arugula. This recipe can be doubled or further expanded.

Ingredients

2 tbsp olive oil

1 tbsp orange juice

2 tsp lime juice

1 tsp honey, or to taste

Salt and freshly ground black pepper, to taste

1 cup fresh corn kernels (see Note)

12 cherry tomatoes, each halved

1/4 cup finely diced red onion

1 cup tightly packed baby arugula, or to taste (see Options)

1/3 cup panko

1 tsp Cajun spice (see Note)

2 tsp mayonnaise

2 (170 gram) snapper fillets, any bones removed (see Options)

Lime slices, for garnish

Method

1. Combine oil, juices, honey, salt and pepper in a small bowl. In a medium bowl, set the corn, tomatoes, onion and arugula. Refrigerate both until needed.

2. Place panko in a non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 minutes. Transfer panko to a shallow bowl and let cool. Now mix in the Cajun spice.

3. Preheat oven to 375 F. Line a baking sheet with parchment paper. Set on the fish fillets. Brush and evenly coat the top of each fillet with 1 tsp mayonnaise. Sprinkle, spread and even top each fillet with some of the panko mixture. Bake the fish 10 to 12 minutes, or until cooked through.

4. While the fish bakes, to finish the salad, give the refrigerated oil mixture a stir. Now add it to the corn/cherry tomato mixture and toss to combine. Divide and set some salad on one side of each of 2 dinner plates. When fish is cooked, set a piece of it on the other side of each plate, garnish with lime slices, and serve.

Note: One very large cob of corn, after shucking and cutting the kernels off of it, should yield the amount needed here. Cajun spice is sold in our bottled herb and spice aisle.

Options: If snapper fillets the size called for in the recipe are unavailable, buy 1 larger 280 to 340 gram one, and cut into 2 portions. Instead of arugula, use mixed salad greens in the salad.

SEARED SNAPPER WITH GREEK STYLE BABY ARUGULA SALAD

Fresh B.C. snapper coated in a spiced flour mixture, pan-seared and served with baby arugula, topped and dressed like you might a Greek salad.

Ingredients

3 tbsp all-purpose flour

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/8 tsp ground cayenne pepper

3 to 4 cups baby arugula, or to taste (see Options)

8 cherry tomatoes, halved

12 to 16 half moon slices English cucumber

75 to 100 grams feta cheese, pulled into small nuggets

10 to 12 Kalamata or other black olives

2 to 3 tsp chopped fresh oregano or basil

1 tbsp olive oil, plus some to taste

Balsamic or red wine vinegar, to taste

Salt and freshly ground black pepper, to taste

2 snapper fillets (about 340 grams total weight), any bones removed

Lemon slices, for garnish

Options: If you don’t care for arugula, replace with baby mixed salad greens or baby spinach.

Method

1. Set flour out on a sided plate and mix in the cumin, paprika and cayenne pepper. Set flour mixture aside for now.

2. Divide and mound some arugula on one side of each of 2 dinner plates. Top with tomatoes, cucumber, feta cheese and olives. Sprinkle each salad with oregano (or basil), and then lightly drizzle with olive oil and vinegar, to taste. Season each salad with salt and pepper, and let its flavours meld while you cook the fish.

3. Pat snapper dry with paper towel. Season with salt and pepper. Coat snapper in the flour mixture. Heat oil in a very large non-stick skillet set over medium-high. When oil is very hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through. Set a piece of snapper beside the salad on each plate. Garnish with lemon slices and serve.

SEARED SNAPPER WITH ZESTY WATERMELON SALSA

Nicely seared snapper fillets topped with a light, flavourful and colourful salsa. Serve the fish with rice and a steamed green vegetable or simple green salad.

Ingredients

2 tbsp orange juice

1 tbsp lime juice

1 tsp honey

1/4 tsp each ground cumin, chili powder & Tabasco or other hot pepper sauce

3/4 cup peeled, seedless watermelon, cut into 1/4-1/2 inch cubes

1/4 cup English cucumber, cut into 1/4 inch cubes

5 cherry tomatoes, cut into 1/4 inch cubes

2 tbsp chopped cilantro or mint

Salt and ground white pepper, to taste

3 tbsp all-purpose flour

2 snapper fillets (about 340 grams total weight), any bones removed

1 tbsp olive oil

Lime slices and cilantro or mint sprigs, for garnish (optional)

Method

1. To make salsa, combine juices, honey, cumin, chili powder and Tabasco in a bowl. Add watermelon, cucumber, tomatoes, cilantro (or mint) and salt, to taste, and toss to combine. Cover salsa and refrigerate until needed.

2. Spread flour out on a plate. Pat snapper dry with paper towel. Season with salt and pepper. Coat snapper in flour. Heat the oil in a very large non-stick skillet set over medium-high (see Options). When oil is very hot, add the snapper and cook about 3 minutes per side, or until nicely seared and just cooked through.

3. Plate snapper and top with a generous amount of the salsa. Garnish with lime slices and cilantro (or mint) sprigs, if using, and serve.

BC SNAPPER TOSTADAS

Local fish stars in this colourful Mexican-style dish. Have the tostadas and toppings for them prepared before cooking it. That way when the fish is cooked, you’ll be able to quickly assemble the tostados.

Ingredients

4 tbsp olive oil (divided)

8 fresh corn tortillas

700 grams snapper fillets

1 tbsp lime juice

Hot pepper sauce, such as Tabasco, to taste

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp dried oregano

Salt, to taste

1 cup shredded red or green cabbage or lettuce

1 ripe avocado, cut into small cubes

1 cup fresh tomato salsa (see Note)

1/2 cup fresh cooked or frozen (thawed) corn kernels

1/2 cup sour cream, warmed (see Note)

Small cilantro sprigs or sliced green onion, to taste

Thin jalapeño pepper slices, to taste

Lime wedges, for squeezing

Method

1. Place 3 tbsp of the olive oil in a skillet set over medium-high heat. When hot, add a tortilla and fry 45 to 60 seconds on each side, or until golden and crisp. Remove this tortilla and drain on paper towel. Cook remaining tortillas in this fashion. Set tostados aside until needed.

2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Cut snapper fillets into 16 similar-sized pieces, removing any bones when you do. Set the fish on the baking sheet.

3. Combine 1 tbsp olive oil, juice, hot pepper sauce, cumin, chili powder and oregano in a bowl. Brush mixture on the fish. Season fish with salt, and then bake 12 minutes, or until just cooked through.

4. To serve, divide and top each tostada with some cabbage (or lettuce). Set 2 pieces of fish on each tostada. Top and surrounded fish with avocado, salsa and corn. Drizzle some warm sour cream on each tostada, garnish with cilantro sprigs (or green onion) and sliced jalapeños, and serve.

ROASTED STEELHEAD WITH SPINACH LEMON PARMESAN RISOTTO

Nicely seasoned steelhead fillets, roasted and served with toothsome risotto, rich with spring green spinach, lemon zest and freshly grated Parmesan cheese.

Ingredients

6 cups low sodium chicken, fish or vegetable stock

4 (170 gram) steelhead or other salmon fillets

1 tbsp lemon juice

3 tbsp olive oil (divided)

1/2 tsp dried oregano

1/4 tsp paprika

1 medium garlic clove, minced

Salt and ground white pepper, to taste

1/3 cup finely chopped shallots (see Note)

1 1/2 cups risotto rice (see Note)

2 cups packed fresh spinach, stems removed, leaves thinly sliced widthwise

1/2 cup freshly grated Parmesan cheese

1 tsp finely grated lemon zest

Lemon slices and parsley sprigs, for garnish

Note: 1 large shallot should yield the amount needed here. Risotto rice, also called Italian-style rice and by a specific variety of it, such as arborio, is sold in our bagged rice aisle.

Method

1. Pour stock into a pot and set over low heat. Line a baking sheet with parchment paper and set on the salmon. Combine lemon juice, 1 Tbsp olive oil, oregano, paprika and garlic in a small bowl. Brush mixture on the fish. Season fish with salt and pepper and set aside.

2. Preheat oven to 425 F. Pour remaining 2 Tbsp oil into a medium (8-inch or so wide) pot and set over medium heat. Add shallots and cook and stir 2 minutes. Add rice and cook and stir 2 minutes more. Add 1 cup of the stock, adjusting the heat upwards or downwards so that the liquid very gently simmers. Cook until the stock is almost fully absorbed by the rice. Add the remaining stock, 1 cup at a time, making the next addition when the rice has almost fully absorbed the last, and cook until the rice is tender. (This should take about 25 to 30 minutes. Stir the rice frequently as it cooks. You may not need all the stock.)

3. When you are 15 to 20 minutes into cooking the risotto, put the steelhead in the oven and roast 12 to 15 minutes, or until just cooked through.

4. When risotto is tender, season with salt and pepper, and then mix in spinach, Parmesan cheese and lemon zest. Cook another 2 to 3 minutes, or until spinach wilts and is hot. Set some risotto and a piece of steelhead on each of four plates or shallow bowls, garnish with lemon slices and parsley sprigs, and serve.

GREEK STYLE SALMON BURGERS

B.C. salmon sandwiched in buns Greek style with tangy tzatziki, feta cheese and a refreshing mix of sliced fresh vegetables.

Ingredients

2 (5-6 ounce/140-170 gram) sockeye or other salmon fillets

1 tsp olive oil

1 tsp lemon juice

1/4 tsp each ground cumin dried oregano & smoked paprika

Pinch red pepper flakes

Salt and freshly ground black pepper, to taste

2 kaiser or hamburger buns, split and warmed

Tzatziki, to taste (see Note)

Baby salad greens, to taste

8 to 10 thin slices English cucumber

4 thin slices ripe tomato

2 to 4 thin slices red onion

2 to 4 thin slices yellow or orange bell pepper

1/4 cup crumbled feta cheese, or to taste

Method

1. Preheat oven to 425 F. Line a baking pan with parchment paper. Set on the salmon. Combine olive oil, lemon juice, cumin, oregano, paprika and pepper flakes in a small bowl. Brush or drizzle mixture on the salmon. Season salmon with salt and pepper, and then bake 12 to 15 minutes, or until cooked through.

2. Spread cut sides of bottom buns with tzatziki. Top bottom buns with salad greens, and then set on the cucumber, tomato, onion, bell pepper and feta cheese. Now set a salmon fillet on each bottom bun, carefully removing the skin first, if desired. Top salmon with a spoon of tzatziki, set on top buns and serve.

Note:Tubs of tzatziki sauce are sold in our Del Department

SWEET AND TANGY CHILI LIME BAKED STEELHEAD WITH CREMA

Prep Time 20 min Cook Time 12 min Serves 2

Tasty, Southwest style B.C. steelhead fillets baked and served with rich crema. Serve the fish with rice and a steamed green vegetable, or with a side salad.

Ingredients

For crema:

2 tbsp sour cream

1 1/2 tsp mayonnaise

1/4 tsp finely grated lime zest

1/2 tsp each fresh lime juice & honey

Pinches ground cumin and salt

For steelhead:

2 (6oz./170gram) steelhead fillets

1/4 tsp finely grated lime zest

2 tsp each lime juice, honey & olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

Pinch ground cayenne pepper

Lime slices and cilantro sprigs, for garnish (optional)

Method

1. Make crema by combining its ingredients in a small bowl. Cover and refrigerate until needed.

2. Preheat oven to 400 F. Line a baking pan with parchment paper. Set the steelhead fillets in the pan. Combine the zest, juice, honey, oil, chili powder, cumin and cayenne pepper for the steelhead in a small bowl. Spoon this mixture over the steelhead. Bake fish 12 minutes, or until just cooked through.

3. Set a piece of steelhead on each of 2 dinner plates. Drizzle with the pan juices. Serve fish with the crema, and garnish with limes slices and cilantro sprigs, if using.

SALMON WITH B.C. PINOT NOIR MUSHROOM SAUCE

Salmon pairs well with lighter bodied red wines, such as Pinot Noir. Beyond sipping some while you enjoy the fish, in this recipe you’ll also use some of that wine in its sumptuous sauce. Try serving the fish with risotto and green beans.

Ingredients

1 tbsp + 2 tsp olive oil (divided)

3 medium white mushrooms, sliced

3 medium brown mushrooms, sliced

5 medium shiitake mushrooms, stems removed, caps sliced

1 tbsp finely chopped shallot or onion

1 small garlic clove, minced

1/4 cup B.C. pinot noir

Pinch dried thyme

1/2 cup whipping cream

2 tsp whole-grain Dijon mustard

2 (about 170 gram) salmon fillets

Salt and freshly ground black pepper, to taste

Method

1. Place 1 tbsp of the oil in a skillet set over medium, medium-high heat. Add mushrooms and cook and stir until tender, about five minutes. Mix in garlic and cook one minute more. Add wine and thyme, bring to a simmer and cook until the wine is reduced to a syrupy 1 tbsp. Add the cream and mustard and bring them to a simmer. Now remove sauce from the heat, cover and set it aside for a now.

2. Preheat oven 400 F. Line a shallow baking pan with parchment paper. Set in salmon, skin side down. Drizzle each piece of salmon with 1 tsp olive oil; season with salt and pepper. Bake salmon 12 minutes, or until just cooked through.

3. When salmon is almost cooked, set sauce back over the heat and return to a simmer. Simmer until cream reduces and lightly thickens. Taste sauce and season with salt and pepper, as needed. When cooked, set a piece of salmon on each of 2 plates. Top with the sauce and serve.

SPICED AND CHARRED B.C. SALMON BURGERS

Brown sugar and a mix of spices flavour the salmon in these burgers, which are also filled with baby arugula, ripe tomato and sweet onion. When the salmon is grilled, the sugar melts, melds with the spices and gives the fish a nice char.

Ingredients

4 tsp olive oil, plus some for the grill

1 tbsp brown sugar

1 1/2 tsp chili powder

1 tsp ground cumin

1/4 tsp each smoked paprika & ground coriander

Pinch ground cayenne pepper

4 (140-170 gram) sockeye or other salmon fillets

4 hamburger, split and warmed

Homemade or store bought tartare sauce, to taste (see Note)

1 1/2 cups baby arugula, or to taste

8 thin slices ripe tomato

8 thin slices sweet onion

Method

1. Preheat your barbecue or indoor grill to medium-high. Combine brown sugar, chili powder, cumin, paprika, coriander and cayenne pepper in a small bowl. Brush each salmon fillet with 1 tsp of olive oil; season with salt and pepper. Sprinkle flesh side of each salmon fillet with some of the brown sugar/spice mixture, rubbing it on to make it adhere.

2. Oil the bars of the grill. Set on salmon, skin side up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.

3. Spread bottom buns with tartare sauce, to taste. Now top each bottom bun with some arugula and a slice of tomato and sweet onion. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with a slice of tomato and sweet onion, a little more tartare sauce and a few leaves of baby arugula. Set on top buns and serve.

GRILLED SALMON WITH CHARRED CORN AND CHIPOTLE MAYO

Salmon fillets and corn sprinkled with seasonings, grilled and served with a smoky, spicy tasting mayo.

Serve the salmon and corn with boiled or steamed, and buttered, B.C. Warba or other small potatoes.

Ingredients

1/2 cup mayonnaise

1 chipotle pepper, halved, seeded and minced (see Note)

1 Tbsp lime juice

2 tsp honey

2 Tbsp chopped cilantro

• salt and freshly ground black pepper, to taste

2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp oregano

1/2 tsp smoked paprika

4 corn on the cob, shucked

4 (140- to 170-gram) sockeye or other salmon fillets

8 tsp olive oil, plus some for the grill

• limes slices and cilantro sprigs, for garnish

• soft butter, to taste (optional)

Method

1. Combine mayonnaise, chipotle pepper, lime juice, honey, cilantro and salt, to taste, in a bowl. Cover and refrigerate this chipotle mayo until needed.

2. Combine chili powder, cumin, oregano and paprika in a small bowl. Preheat your barbecue to medium-high (about 400 F in the chamber). Brush each corn on the cob with 1 tsp olive oil. Brush each salmon fillet with 1 tsp olive oil. Now sprinkle corn and salmon with the chili powder mixture. Season corn and salmon with salt and pepper.

3. Set corn on the grill and cook, turning occasionally, until lightly charred and tender, about 10 minutes. To cook the salmon, lightly oil the bars of the grill on the side of the barbecue you’ll cook it on. Set on the salmon and grill 3 to 4 minutes per side, or until cooked through (see Options).

4. To serve, set a piece of salmon and corn on each of 4 dinner plates. Dollop some of the chipotle mayo on or beside the salmon; garnish with lime slices and cilantro sprigs. Serve the corn with the butter, if using, for slathering on it at the table.

Note: Chipotle peppers are smoked Jalapeño peppers. They are sold in cans in our Mexican foods aisle. Store the leftover peppers in a tight-sealing jar in the refrigerator. They will keep two or more weeks. Use them in sauces, salsa, tacos, chili and other dishes.

SNAPPER FAJITAS

Tex-Mex-style pieces of B.C. snapper wrapped up in tortillas with sautéed peppers and onions, salsa, sour cream and other tasty toppings.

Ingredients

700 grams snapper fillets

3 tbsp olive oil (divided)

2 tbsp lime juice

1 tbsp honey

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp paprika

Salt to taste

Grated Monterey Jack or havarti cheese, cilantro sprigs, salsa, sour cream, shredded lettuce, to taste

1/2 large red onion, thinly sliced

1 medium green bell pepper, halved, seeded and thinly sliced

1 medium yellow bell pepper, halved, seeded and thinly sliced

8 (6 or 7 inch) flour tortillas, warmed (see Note)

Note: Bags of flour tortillas are sold in our bread aisle. You can warm them by wrapping them in foil and popping them into the oven 5 minutes before the fish is cooked.

Method

1. Preheat oven to 400 F. Line a large sided baking sheet with parchment paper. Pat fish dry with paper towel. Cut the fish into smaller pieces, each about 3-4 inches long, and 1 inch wide. Remove and discard any bones.

2. Combine 2 tbsp of the olive oil, lime juice, honey, chili powder, cumin and paprika in a bowl large enough to hold the fish. Add the fish and toss to coat. Set the fish in a single layer on the baking sheet. Season with salt. Bake fish 10 minutes, or until cooked through.

3. While the fish cooks, set your toppings, the cheese, cilantro, salsa, sour cream and lettuce, in serving bowls. Heat the remaining 1 tbsp olive oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 4 minutes, and transfer to a serving dish.

4. When fish is cooked, serve with the onions and peppers, toppings and tortillas. Now let diners make their own fajitas.

CITRUS CHILI SNAPPER SHEET PAN DINNER

Here’s an easy to make dinner that combines BC fish, a citrusy, mildly spicy sauce, and colourful vegetables, all on one pan. You could serve it with rice or quinoa.

Ingredients

1/4 cup Thai sweet chili sauce (see Note)

1 tbsp orange juice

2 tsp lime juice

2 tsp soy sauce

1/2 tsp finely grated fresh ginger

12 to 16 cherry tomatoes (see Note)

16 snap peas

1 small to medium yellow bell pepper, cubed

16 small broccoli florets

1 Tbsp vegetable oil

Salt and freshly ground black pepper, to taste

2 large snapper fillets, halved widthwise, at a slight angle (see Note)

2 tsp roasted sesame seeds (see Note)

1 small green onion, thinly sliced

Orange and/or lime slices and parsley sprigs, for garnish (optional)

Method

1. Preheat oven 400 F. Line a 15 x 10inch or similar sized sided baking sheet with parchment paper (see Note). Make sauce by combining the chili sauce, juices, soy sauce and ginger in a bowl.

2. Place the tomatoes, snap peas, bell pepper, broccoli and oil in a bowl, season with salt and pepper, and toss to coat.

3. Set fish on the baking sheet, leaving some space in between each piece. Surround the fish with the vegetables in the bowl. Now, with a small spoon, drizzle the sauce only on the fish, and then sprinkle it with sesame seeds. (As the fish cooks the sauce will seep under the vegetables and flavour them, but its acidity won’t discolour the top of them.)

4. Set pan in the oven and bake 16 to 18 minutes, or until snapper is cooked and vegetables are just tender. Sprinkle with green onions, garnish with orange and/or lime slices and parsley sprigs, if using, and serve.

Note: Thai sweet chili sauce and roasted sesame seeds are available in our Asian foods aisle. If large snapper fillets are unavailable, use 4 smaller fillets, serving one per person, and not halving them. To prevent them from bursting during cooking, before using, poke a few holes in each cherry tomato with a paring knife. Baking sheets are sold at Quality Foods, A Step Above.

MOROCCAN-STYLE SNAPPER WITH OLIVES AND LEMON

The wonderful blend of spices and other flavourings in this recipe give the fish a rich colour, inviting aroma and mildly spicy, intriguing taste. Serve it with couscous or rice and a green vegetable, such as zucchini sautéed in olive oil.

Ingredients Method

2 tbsp olive oil (divided)

800 grams snapper fillets, patted dry

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cayenne pepper

1 tsp freshly grated lemon zest

1 tbsp lemon juice

1 tbsp honey

Salt and freshly ground black pepper, to taste

12 to 16 cherry tomatoes

16 to 20 black or green olives, or mix of both

Lemon slices and small mint or parsley sprigs, for garnish

Thick yogurt, to taste (optional)

1. Brush the bottom of a large and shallow baking dish or casserole with 1 tbsp of the oil (see Note). Cut snapper fillets into 8 similar-sized pieces, removing any bones when you do. Set fish in a single layer in the baking dish.

2. Preheat oven to 375 F. Combine cumin, coriander, cayenne and lemon zest in a small bowl. Drizzle fish with remaining 1 tbsp oil, lemon juice and honey, and then sprinkle with the spice/zest mixture. Now season fish with salt and pepper.

3. With the tip of a paring knife, poke a few tiny holes in each cherry tomato. Set tomatoes and olives around the fish. Bake fish 15 to 18 minutes, or until cooked through. Garnish with mint (or parsley) sprigs and lemon slices. If desired, serve fish with a dollop of yogurt.

Note: A 12-inch round, or 13 x 9-inch, baking dish or casserole would work for this recipe. For easier clean up, you could line the dish with parchment paper. The round cooking vessel shown in the photo is from Quality Foods, A Step Above

ROASTED SNAPPER WITH MOROCCAN STYLE CHICKPEA STEW

In this recipe nutritious chickpeas and B.C. snapper are spiced in a flavourful and aromatic North African style way. If desired, serve the stew and fish with warm pita bread, steamed rice or couscous.

Ingredients Method

2 tbsp + 1 tsp olive oil (divided)

1/3 cup each finely diced onion, carrot & green bell pepper

1 large garlic clove, minced

1 tbsp tomato paste

1 tsp ground cumin (divided)

1/2 tsp ground coriander (divided)

1/4 tsp cayenne pepper (divided)

1/4 tsp ground cinnamon (divided)

1 (398ml) chickpeas, drained well, rinsed, and drained again

1 (398ml) can diced tomatoes

1 cup chicken, fish or vegetable stock

1 tsp finely grated orange zest

1/4 cup orange juice

3 tsp honey (divided)

1 tbsp lemon juice

Salt and freshly ground black pepper, to taste

2 snapper fillets (about 340 grams total weight), cut into 4

roughly equal pieces, any bones removed

Fresh cilantro or mint leaves, to taste

Plain yogurt, to taste

1. Place 1 tbsp of the oil in a medium pot set over medium, medium-high heat. Add onion, carrot and bell pepper and cook and stir 3 to 4 minutes. Mix in garlic, tomato paste, 1/2 tsp cumin, 1/4 tsp coriander, 1/8 tsp cayenne pepper and 1/8 tsp cinnamon and cook and stir 30 to 60 seconds more.

2. Add chickpeas, tomatoes, stock, zest, orange juice and 2 tsp of the honey to the pot and bring the chickpea stew to a gentle simmer (small bubbles should just break on the surface). Adjust heat to maintain that gentle simmer. Simmer stew, uncovered, 20 minutes. Remove stew from the heat. Season with salt and pepper, cover and set aside until needed.

3. Preheat oven to 425 F. Line a shallow baking pan that’s large enough to hold the fish with parchment paper. Combine remaining oil, spices, honey and lemon juice in a medium bowl. Add the fish and toss to coat. Set fish in a single layer in the baking pan. Drizzle fish with any liquid left in the bowl; season with salt and pepper. Roast fish 10 to 12 minutes, until cooked through.

4. When fish is almost cooked, return chickpea stew to a simmer. When fish is cooked, divide stew between two plates or shallow bowls. Top stew on each plate or bowl with two pieces of fish. Garnish fish and stew with cilantro (or mint) leaves and a dollop of the yogurt, and serve.

VERACRUZ STYLE SNAPPER FOR TWO

Tomatoey, brightly flavoured, Veracruz-style way of preparing fish featuring ingredients the Spanish introduced to that city and other parts of Mexico, such as olives, olive oil and capers. The raisins added provide a subtle touch of sweetness to the dish and the jalapeños, a bit of spiciness. Serve fish with rice and a green vegetable, such as sautéed zucchini.

Ingredients

1 (14 oz/398ml) can diced tomatoes

1 tbsp olive oil

1/4 cup finely chopped onion

1 large garlic clove, minced

2 to 3 tsp finely chopped jalapeño pepper

1/2 tsp dried oregano

1/2 cup chicken or fish stick

6 pimento-stuffed green olives, chopped

1 tbsp capers

2 tbsp raisins

Salt, to taste

2 snapper fillets (about 350 grams total weight), cut into 4 roughly equal pieces, any bones removed

1 tbsp chopped fresh cilantro or parsley sprigs

Lime slices, for garnish (optional)

Method

1. Set a fine sieve over a bowl. Pour diced tomatoes into the sieve. With the back of a ladle firmly press down on and coarsely crush the diced tomatoes. Lift up the sieve, and spoon and mix the crushed tomatoes into the tomato liquid in the bowl.

2. Place oil in a small to medium-sized pot set over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Mix in garlic, jalapeño and oregano and cook 1 more minute. Add the crushed tomatoes, stock, olives, capers and raisins and bring to a simmer. Simmer, uncovered, 10 minutes, or until this sauce for the fish is lightly thickened. Taste and season sauce with salt, as needed, and remove from the heat.

3. Preheat oven to 400 F. Spoon and spread half the sauce into an 8 inch square baking pan. Set the pieces of fish on the sauce in the pan. Spoon remaining sauce in the pot over the fish. Bake fish, uncovered, 15 minutes, or until cooked through. Serve fish right from the pan, sprinkled with cilantro (or parsley). Or, for a fancier presentation, set fish on a small serving platter, top with sauce in the pan, sprinkle with cilantro (or parsley), garnish with lime slices and serve.

TEX MEX STYLE SNAPPER LETTUCE WRAPS

Here’s a light and summery way to make fish tacos, where lettuce leaves replace the taco shells or corn tortillas most often used.

Ingredients

1 tbsp olive oil

1 tbsp lime juice

1 tsp ground cumin

1 tsp chili powder

1 tsp oregano

Salt and hot pepper sauce, such as Tabasco, to taste

550 grams snapper fillets

12 small to medium whole leaf lettuce leaves

1 cup fresh salsa, or to taste (see Note)

1 cup sour cream, or to taste

1 ripe avocado, cut into small cubes

6 to 8 small radishes, thinly sliced

3/4 to 1 cup fresh corn kernels (see Note)

Small fresh cilantro sprigs, to taste

Method

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3 inch long, 1 inch wide pieces, removing any bones you find. Set the fish in a bowl. Add the oil, juice, cumin, chili powder, oregano, salt and Tabasco (or other hot pepper sauce) and toss to coat the fish. Set the fish in a single layer on the baking sheet. Bake 10 minutes, or until cooked.

2. While fish cooks, set the lettuce leaves on a plate, and the salsa, sour cream, avocado, radish, corn and cilantro sprigs in bowls. When fish is cooked, let diners build their own lettuce wraps, by filling a lettuce leaf with pieces of the fish and other items.

Note: Tubs of fresh salsa are sold in our Deli Department. One shucked, medium cob of corn should yield the kernels needed here. Use a sharp knife to cut them off the cob.

SNAPPER WITH MANDARIN ORANGE SAUCE & ALMONDS

Prep Time 25 min Cook Time 8 min Serves 2

Here’s a zesty, Asian style way to prepare B.C. snapper fillets when mandarin oranges are in season. Serve the fish with steamed rice, quinoa or couscous and stir-fried vegetables.

Ingredients Method

1/2 cup freshly squeezed mandarin orange juice (see Note)

2 tsp brown sugar

1 tsp rice or cider vinegar

1 tsp soy sauce

1 1/4 tsp cornstarch

1/2 tsp finely chopped fresh ginger

1/2 tsp minced fresh garlic

Hot chili sauce, such as Sriracha, to taste (optional)

1 tbsp finely chopped green onion

2 snapper fillets (about 340 grams total weight), cut into 4 roughly equal pieces, any bones removed

Salt and white pepper to taste

2 tsp vegetable oil

1 to 2 tbsp slivered or sliced almonds, toasted (see Note) Mandarin orange slices and small fresh cilantro or mint sprigs, for garnish (optional)

1. Place juice, sugar, vinegar, soy sauce, cornstarch, ginger, garlic and chili sauce, if using, in a small pot and whisk to combine. Set over medium heat, bring sauce to a simmer, and simmer 30 seconds, until lightly thickened. Stir in green onions. Remove sauce from the heat and set it aside for now.

2. Pat snapper dry with paper towel. Season with salt and pepper. Heat the oil in a large non-stick skillet set over medium-high. When oil is very hot, add the snapper and cook 3 minutes per side, or until nicely seared and just cooked through. While fish cooks, set sauce back over medium heat and return to a simmer.

3. When cooked, plate snapper, top with sauce, sprinkle with almonds, garnish with orange slices and cilantro (or mint) sprigs, if using, and serve.

Note: 4 to 5 medium mandarin oranges, halved, squeezed and strained, should yield the juice needed here. To toast the almonds, place them in a skillet and set over medium heat. Cook a few minutes, swirling pan occasionally, until almonds are lightly toasted.

TEMPURA SNAPPER WITH GINGER SESAME SLAW

Crisply battered, Japanese style B.C. snapper served with dipping sauce and a zesty, Asian style slaw.

Ingredients Method

For the slaw

1/3 cup mayonnaise

2 tbsp soy sauce

2 tbsp roasted sesame seeds (see Note)

1 tsp Sriracha, or to taste

1 tsp finely grated fresh ginger

1 tsp sesame oil

3 cups coleslaw mix (see Note)

2 green onions, thinly sliced

For the snapper

680 to 700 grams snapper fillets

1 1/4 cups all-purpose flour (divided)

1/4 cup cornstarch

1/2 tsp baking powder

1/2 tsp salt

1 cup ice cold soda water

1 large egg yolk

Vegetable oil, for deep-frying

Tempura dipping sauce or teriyaki sauce, to taste for dipping (see Note)

1. Make slaw by combining its ingredients in a bowl. Cover and refrigerate until needed.

2. Cut snapper fillets into 8 roughly equal pieces, removing any bones. Pat fish dry with paper towel, set on a plate and refrigerate until needed. Heat oil in your deep fryer to 375 F (see Options). Preheat oven to 200 F. Set a wire rack over a baking sheet.

3. Combine 3/4 cup flour, cornstarch, baking powder and salt in a medium bowl. Set that bowl in a larger bowl filled with ice (keeping the batter chilled will make it crispier when fried). Add the soda water and egg yolk to the flour mixture and whisk until a smooth batter forms.

4. Spread remaining 1/2 cup flour on a plate. Lightly coat each piece of snapper in that flour, shaking off the excess. Working in batches, dip the fish into the batter, and let excess drip away. Carefully set the fish in the oil and deep-fry until very light golden brown, about 3 to 4 minutes. Set fried fish on the wire rack; keep warm in the oven until the rest are cooked. Serve fish with dipping sauce and slaw.

Note: Tempura dipping sauce, teriyaki sauce and roasted sesame seeds are sold in our ethnic foods aisle. Coleslaw mix is sold in our Produce Department.

Options: If you don’t have a deep fryer, you could very carefully deep-fry the fish, in batches, in a heavy bottomed pot on the stovetop. Only fill the pot about half full with oil and be sure to watch the fish as it cooks

SNAPPER

TACOS WITH POMEGRANATE & AVOCADO

Colourful and tasty fish tacos that will brighten up a cloudy West Coast day. If you like your tacos saucier, you could also serve them with salsa verde (green salsa). You’ll find jars of it for sale in our Mexican foods aisle.

Ingredients

1/2 cup sour cream

3 tbsp lime juice (divided; see Note)

3 tsp honey (divided)

Salt to taste

12 (6” round) soft corn tortillas (see Options)

2 tbsp olive oil

1 tsp chili powder

1 tsp ground cumin

1/8 tsp cayenne pepper

550 to 600 grams snapper fillets

1 cup very thinly sliced cabbage or lettuce

1/2 cup pomegranate arils (seeds), or to taste (see Note)

1 medium, ripe avocado, peeled, pitted and cut into small cubes

100 grams havarti or other mild cheese, grated

Small fresh cilantro or mint sprigs, to taste

Hot pepper sauce, such as Tabasco, to taste (optional)

Note: 2 limes and 1 pomegranate should yield the juice and arils (seeds) needed here.

Options: If desired, instead of soft corn tortillas, you could make these tacos with hard taco shells.

Method

1. Combine sour cream, 1 tbsp lime juice, 1 tsp honey and pinch of salt in a small bowl. Cover and refrigerate this lime crema until needed. Cut two, 12” long pieces of aluminum foil. Stack six tortillas in the centre of each piece of foil, wrap them up and set them aside for now.

2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Combine remaining 2 tbsp lime juice, remaining 2 tsp honey, oil, chili powder, cumin and cayenne in a medium bowl. Cut fish fillets into about 3” long, 1” wide pieces, removing any bones you find. Add fish to the bowl and toss to combine. Arrange fish in a single layer on the baking sheet and season with salt.

3. Bake fish 3 minutes. Set the foil packets of tortillas in the oven and cook 7 to 8 minutes more, or until the fish is cooked through and the tortillas are warm.

4. To serve, let diners top their tortillas, to taste, with pieces of the fish, cabbage (or lettuce), pomegranate arils, avocado, lime crema, cheese, cilantro (or mint) and hot pepper sauce, if using. Now dig in!

FISH TACOS WITH MANGO SALSA & LIME CREMA

B.C. snapper baked and stuffed into crispy, hard taco shells with a tropical-tasting salsa and tangy crema.

Ingredients

For the crema

1/2 cup sour cream

2 tbsp mayonnaise

1 tsp finely grated lime zest

2 tsp fresh lime juice

Pinches ground cumin, granulated sugar and salt

Method

For the salsa

1 cup diced ripe mango (see Note)

1 medium on-the-vine tomato, diced

2 tbsp finely chopped onion

1 small jalapeño pepper, seeded & finely chopped (see Options)

2 to 3 tbsp chopped fresh cilantro or mint

1 tbsp lime juice

1 tsp granulated sugar

Salt to taste

For the tacos

600 grams snapper fillets

1 tbsp orange juice

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder

Salt, to taste

1 cup shredded lettuce, or to taste

12 taco shells

Hot pepper sauce, to taste (optional)

1. Make crema by combining its ingredients in a bowl. Make salsa by combining its ingredients in a second bowl. Cover crema and salsa and refrigerated until needed.

2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut fish fillets into about 3-inch long, 1-inch wide pieces, removing any bones you find. Set fish, orange juice, oil, 1/2 tsp ground cumin, chili powder and salt in a bowl. Now toss to coat the fish. Arrange fish in a single layer on the baking sheet. Bake fish 10 to 12 minutes, or until cooked. While fish cooks, set taco shells on a second baking sheet.

3. When fish is cooked, remove from the oven. Set taco shells in the oven 2 minutes, until warm. Set some lettuce, salsa, crema and fish in each taco shell. Serve the tacos, if desired, with hot pepper sauce, for drizzling.

Note: 2 small mangoes should yield the diced amount needed here. Diced in the recipe means to cut into 1/4-inch cubes. The dishes and napkin in the photo are from Quality Foods, A Step Above.

Options: If you don’t want a spicy taste in the salsa, replace the jalapeño with 2 tbsp finely chopped green bell or poblano pepper.

FAMILY STYLE MINI FISH BURGERS

Serves 12 Mini Burgers

Folks of all ages will enjoy these tasty B.C. fish filled sandwiches made with small, fresh baked buns sold in our Bakery Department.

Ingredients Method

1 1/2 cups panko (see Note)

1/3 cup mayonnaise

2 tbsp vegetable oil

525 grams snapper fillets

Salt and freshly ground black pepper, to taste

Tartar sauce or mayonnaise, to taste

12 dinner or potato buns, split

Toppings to taste, such as small lettuce leafs, sliced tomatoes, sliced pickles and/or sliced red onion

Lemon slices, for squeezing (optional)

Note: Panko are Japanese-style breadcrumbs sold in our Asian Foods aisle. Baking sheets are sold at Quality Foods, A Step Above. So are the napkins, jars and black and white marble cheese board shown in the photo.

1. Place panko in a large non-stick skillet and set over medium heat. Cook and frequently stir panko until light golden brown, about 3 to 5 minutes. Transfer panko to a wide plate and cool.

2. Place 1/3 cup mayonnaise in a medium bowl. Line a large baking sheet with parchment paper (see Note). Brush top of paper with the oil.

3. Pat fish dry with paper towel. Now cut into 24 small, roughly 1 1/2to 2 inch square/rectangular pieces, removing any bones. Season fish with salt and pepper. Add fish to the mayonnaise and toss to evenly coat each piece.

4. Preheat oven to 425 F. Coat each piece of fish in panko, pressing it on to help it adhere. Set coated fish on the baking sheet as you go along. Bake fish 15 to 17 minutes, or until cooked through and crispy.

5. Spread buns with tartar sauce or mayonnaise. Now set 2 pieces of fish in each bun with your desired toppings. If desired, serve with lemon slices, for squeezing on the fish.

STEELHEAD BANH MI

B.C. steelhead fillets roasted and sandwiched Vietnamese-style in a tender bun, with zesty sauces, homemade pickle, shredded lettuce and fresh cilantro.

Ingredients Method

1/4 cup mayonnaise

1 1/2 tsp soy sauce

1 1/2 tsp rice vinegar

1 tsp brown sugar

1/2 tsp sesame oil

1/4 tsp ground ginger

2 (about 6 oz./170 gram) steelhead fillets

2 tsp vegetable oil

Salt and ground white pepper, to taste

2 Portuguese, Italian or hoagie buns, split and warmed

1/2 cup shredded head or leaf lettuce

Cilantro sprigs and Sriracha or other hot Asian-style chili sauce, to taste

1. Place water, vinegar and sugar for the pickle in a small pot. Bring to a simmer over medium heat for 30 seconds. Remove from heat and cool vinegar mixture to room temperature. While it cools, place radish, carrot and cucumber in a fine sieve set in a sink. Sprinkle vegetables with the salt and toss to coat. Let stand 20 minutes. When 20 minutes are up, rinse the vegetables with cold water, and pat dry. Place vegetables in a small jar. Pour in the vinegar mixture. Cover and refrigerate pickle until needed.

2. To make sauce, combine mayonnaise, soy sauce, 1 1/2 tsp rice vinegar, brown sugar, sesame oil and ground ginger in a small bowl. Cover and refrigerate until needed.

3. Preheat oven to 425 F. Line a shallow baking pan with parchment paper. Set in the steelhead, skin-side down. Drizzle each piece of steelhead with 1 tsp oil; season with salt and pepper. Roast 10 to 12 minutes, or until just cooked through.

4. Spread cut sides of each bun with the sauce. Set some lettuce and cilantro sprigs on each bottom bun. Now set a piece of steelhead on each bottom bun. Top steelhead with some of the pickle and sriracha, set on top buns and serve.

GRILLED SALMON WITH MAPLE MUSTARD DILL SAUCE

Smoky grilled B.C. wild salmon, served with a palate pleasing sweet, tangy, mustardy sauce.

Ingredients Method

2 tbsp maple syrup

2 tbsp Dijon mustard

1/3 cup mayonnaise

1 tbsp lemon juice

2 tbsp chopped fresh dill

1 tsp soy sauce

Tiny pinch ground cayenne pepper

4 (140-170 gram) salmon fillets

Salt and ground white pepper, to taste

2 tsp olive oil, plus some for the grill

Dill sprigs and lemon slices, for garnish (optional)

1. To make the sauce, in a bowl, combine the maple syrup, mustard, mayonnaise, lemon juice, dill, soy sauce and cayenne. Cover and refrigerate sauce until needed. It can be made many hours in advanced.

2. Preheat your barbecue or indoor grill to medium-high. When heated, lightly oil the bars of the grill, if prone to sticking. Set on the salmon and grill 3 to 4 minutes per side, or until cooked through (see Options). Plate salmon, garnish with dill sprigs and lemon slices, if using, and serve with the maple mustard dill sauce.

Options: To make honey mustard dill sauce, simply replace the maple syrup with honey. If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet and bake 12 to 15 minutes, until cooked through.

TANDOORI GRILLED SALMON WITH CUCUMBER RAITA

Indian style B.C. salmon flavoured with tandoori paste, rich with ginger, tamarind and spices. After grilling the fish it’s served with raita, a cool cucumber/yogurt sauce. In the photo the salmon is served with grilled asparagus and the Madras Curry Couscous Salad sold in our Deli Department.

Ingredients

1/4 tsp cumin seeds (see Options)

1/3 cup grated English cucumber

1/2 cup + 2 tbsp thick plain yogurt (divided)

1/4 tsp minced garlic

1 1/2 tsp lime or lemon juice

1 tbsp chopped fresh cilantro or mint

Salt and ground white pepper, to taste

1 tbsp tandoori paste (see Note)

2 (140-170 gram) salmon fillets

Vegetable oil or oil spray, for the grill

Cilantro or mint sprigs and lime or lemon slices, for garnish (optional)

Method

1. To make raita, place cumin seeds in a small skillet and set over medium-high heat. Heat cumin 1 to 2 minutes, or until very lightly toasted and aromatic. Place the cumin seeds in a bowl. With your hands, firmly squeeze out as much moisture from the grated cucumber as you can. Add the cucumber to the cumin. Mix in 1/2 cup of the yogurt, garlic, lime (or lemon) juice, chopped cilantro (or mint), salt and white pepper. Cover and chill raita until needed.

2. Combine the tandoori paste and remaining 2 tbsp yogurt in a shallow bowl. Add the salmon and gently turn to coat. Let salmon stand at room temperature until your barbecue or indoor grill is heated to medium-high.

3. When the barbecue or indoor grill is heated, thoroughly oil the bars of the grill to prevent sticking. Grill the salmon 3 to 4 minutes per side, or until cooked through (see Options). Serve salmon with a generous spoonful of the raita. Garnish with cilantro (or mint sprigs) and lime (or lemon) slices, if using.

Options: If you don’t have cumin seeds, replace with 1/8 tsp ground cumin, or to taste. You don’t need to toast it; just mix with the other raita ingredients. This recipe can be double or further expanded. If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set the salmon on a parchment paper lined baking sheet and bake 12 to 15 minutes, until cooked through.

Note: Jars of tandoori paste are sold in our Asian foods aisle.

PONZU ROASTED STEELHEAD WITH CUCUMBER SUNOMONO

Roasted steelhead fillets glazed with citrus/soy flavoured ponzu sauce. It’s served with cucumber sunomono, a refreshing, tangy/sweet side dish. Add some steamed rice and you’ll have a nice Japanese-style dinner.

Ingredients

3 tbsp rice vinegar

1 1/2 tsp granulated sugar

1/4 tsp salt

1/4 tsp finely grated fresh ginger, or to taste

1 cup very thinly sliced English cucumber (see Note)

2 to 3 tbsp grated carrot

1 small green onion, very thinly sliced

1/3 cup ponzu sauce (see Note)

1 tsp cornstarch

2 (140-170gr) steelhead fillets

Roasted sesame seeds, to taste (see Note)

Note: Use a handheld slicer, mandolin or very sharp knife to very thinly slice the cucumber. Ponzu sauce and roasted sesame seeds are sold in our Asian foods aisle.

Method

1. To make sunomono, place vinegar, sugar, salt and ginger in a medium bowl. Whisk until sugar and salt are dissolved. Add cucumber, carrot and green onion and toss to coat. Cover, refrigerate and let cucumbers marinate at least one hour.

2. Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set steelhead fillets on it. Combine ponzu sauce and cornstarch in a small pot. Set over medium-high heat and bring to a simmer. Simmer 15 seconds, until thick like a glaze. Now spoon the thickened ponzu sauce over the fish.

3. Roast steelhead 12-15 minutes, or until just cooked through. Set fish on serving plates, sprinkle with roasted sesame seeds, and serve with the cucumber sunomono.

STEELHEAD WITH SPINACH, FETA & LEMON HONEY SAUCE

This is a light and flavourful Mediterranean style way to serve B.C. steelhead fillets. This recipe can be doubled if you’re feeding a larger group.

Ingredients

2 tbsp lemon juice

1 tbsp honey

1/3 cup fish or chicken stock

1 tsp cornstarch

Salt and ground white pepper, to taste

4 (140-170gr) steelhead or other salmon fillets

5 cups loosely packed baby spinach (see Note)

2 to 3 tbsp crumbled feta cheese, or to taste (see Note)

Note: 1 (142 gram) tub of baby spinach should contain the amount needed here and more. Tubs of crumbled feta cheese are sold in our dairy section.

Method

1. To make sauce, place juice, honey, stock and cornstarch in a small pot and whisk to combine. Set over medium-high heat, bring to a simmer, simmer 30 seconds, and then remove from the heat. Season sauce with salt and pepper.

2. Preheat oven to 400 F. Line a baking pan with parchment paper and set steelhead fillets on it. Drizzle each fillet with 1 tbsp of the lemon honey sauce. Cover and set rest of the sauce aside until needed below.

3. Roast fish 12 to 15 minutes, or until just cooked through. When fish is almost cooked, bring 1/8 inch of water to boil in a large, wide skillet or pot. Set the pot with the lemon honey sauce over medium-low heat and return to a simmer.

4. When the water in the skillet (or pot) is boiling, add the spinach and cook until it barely wilts. Remove pan from the heat and drain water from the spinach. When fish is cooked, set some wilted spinach on each of 2 dinner plates. Disperse the feta cheese on the spinach. Now set a piece of steelhead on top of the spinach on each plate. Spoon over the remaining lemon honey sauce and serve.

HOISINFIVESPICESALMON WITHSHRIMPFRIEDRICE

Heavenly aromatic, Chinese style glazed salmon served with smoky tasting fried rice, rich with shrimp and bright green peas. This dish cooks quickly, so have all ingredients prepped and ready before baking the fish and frying the rice.

Ingredients

2 cups cold, cooked long grain white rice (see Note)

1 large egg

1/2 tsp sesame oil

Salt and ground white pepper, to taste

2 (140- 170gr) salmon fillets

2 tbsp hoisin sauce (see Note)

1/4 tsp five spice powder

2 tsp lime juice

1 1/2 tsp roasted sesame seeds

1 tbsp + 1/2 tsp vegetable oil (divided)

150 grams hand-peeled shrimp, patted dry

1/4 cup finely diced red bell pepper

1/2 cup frozen peas

2 green onions, thinly sliced

2 tsp soy sauce

Lime wedges, for garnish

Method

1.Let rice sit at room temperature for 20 minutes. Meanwhile, place egg and sesame oil in a bowl, season with salt and pepper, and beat well. Cover egg and refrigerate until needed.

2.Preheat oven to 400 F. Line a baking pan with parchment paper and set fish in it. Combine hoisin sauce, five spice powder and lime juice in a small bowl. Spread this mixture on top of each fish fillet. Sprinkle fish with sesame seeds. Bake salmon 12 to 15 minutes, or until just cooked through.

3.While salmon bakes, place 1/2 tsp of the oil in a non-skillet set over medium heat. Add the beaten egg and cook and stir until lightly scrambled. Transfer egg to a small plate.

4.Place the remaining 1 tbsp oil in a wok or large skillet set over medium-high heat. When oil is very hot, add the rice and stir-fry 2 minutes. Mix in the shrimp, bell pepper and peas and stir-fry 1 minute more. Add the scrambled egg, green onions and soy sauce. Season rice with salt and pepper, and stir-fry one minute more, breaking up the egg into smaller bits as you do.

5.When salmon is cooked, plate and serve with the fried rice and garnish with lime wedges.

Note: To get 2 cups of cooked rice, put 3/4 cup long grain white rice and 1 1/4 cup of cold water in a small pot. Bring to a boil over high heat, and then reduce heat to its lowest setting. Cover rice and steam 15 minutes. Spoon and spread rice on a wide plate and cool to room temperature. Wrap and refrigerate at least 4 hours before frying. Five spice powder and the other Chinese style ingredients used here are sold in our Asian foods aisle.

ASIAN-STYLE CANDIED SALMON RICE BOWL

B.C. salmon baked and glazed with a brown sugar mixture accented with Asian-style salty, sour and spicy flavours. The salmon is set on a bowl of rice and accompanied with a colourful mix of fresh ingredients, creating a nice late spring meal.

Ingredients Method

3/4 cup long grain white rice (see Options)

1 1/4 cups water

2 (140 to 170 gram) salmon fillets

2 tbsp ponzu sauce, plus some for serving (see Note)

2 tsp rice vinegar

1 tsp vegetable oil

1 tsp chopped fresh ginger

2 to 3 tsp brown sugar

1 small ripe avocado, peeled, pitted and cubed

Pea shoots or microgreens, to taste (see Note)

4 radishes, thinly sliced

16 to 20 thin slices English cucumber, or to taste

1/2 to 2/3 cup grated carrot

1 to 2 green onions, thinly sliced

2 to 3 tsp roasted sesame seeds (see Note)

Hot chili sauce, such as sriracha, to taste

1. Preheat oven to 400 F. Combine rice and water in a small pot. Bring to a boil over high heat, and then reduce heat to its low setting. Cover rice and steam 15 minutes, or until just tender.

2. While rice is coming to a boil, place salmon in a parchment paper-lined baking dish. Combine the 2 tbsp ponzu sauce, vinegar, oil and ginger in a small bowl. Drizzle mixture on fish. Sprinkle fish with the brown sugar; season with salt and pepper. Bake fish in the middle of the oven 12 to 15 minutes, or until cooked through.

3. Divide cooked rice between two wide, shallow bowls. Set a piece of salmon on the rice in each bowl and pour pan juices over top. Set some avocado, pea shoots (or microgreens), radishes, cucumber and carrots beside the salmon in each bowl. Sprinkle each bowl with sesame seeds and green onions. Serve salmon rice bowl with extra ponzu sauce and hot sauce, for drizzling on it.

Note: Ponzu sauce and roasted sesame seeds are sold in our Asian foods aisle. If you can’t find ponzu sauce, replace with teriyaki sauce. Pea shoots and microgreens are sold in small tubs in our Produce Department.

Options: Brown long grain rice can replace the white rice. If you make that substitution, increase the water to 1 1/2 cups, and cooking time to 35 minutes.

ALMOND PANKO CRUSTED SALMON

Prep Time 30 min Cook Time 17 min Serves 4

Salmon fillets topped with a crispy, golden, easy-to-make crust flavoured with lemon, pepper and honey. Serve the fish with rice and stir-fried vegetables. Or, as shown in the photograph, with salads bought from our Deli Department showcase.

Ingredients Method

1/4 cup sliced almonds

1/4 cup panko (see Note)

1 tsp finely grated lemon zest

Freshly ground black pepper, to taste

2 tbsp mayonnaise

1 tsp Dijon mustard

4 (140-170 gram) coho, sockeye or other salmon fillets

2 tsp honey

Ponzu sauce, to taste (see Note and options)

Lemon slices, for garnish

1. Place almonds in a non-stick skillet and use your fingertips to crush and break them into smaller pieces. Mix in panko, and set skillet over medium heat. Heat and toast almonds and panko until light golden, about 5 minutes, and transfer to a plate and let cool.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Mix lemon zest and pepper into the almond/panko mixture. Combine mayonnaise and mustard in a small bowl, and then brush the top of each salmon fillet with some of it.

3. Set a salmon fillet, mayonnaise-side down, on the almond/panko mixture. Now gently press on the fish to help the crust adhere. Set the fillet, crusted-side-up, on the baking sheet. Crust the other fish fillets in this fashion. Sprinkle top of salmon with any almond/panko mixture left on the plate.

4. Drizzle each fish fillet with a little honey. Bake fish for 15 to 17 minutes, or until just cooked through. Plate fish, garnish with lemon slices and serve with ponzu sauce, for drizzling on the fish.

Note: Ponzu sauce and panko, coarse Japanese-style breadcrumbs, are sold in our Asian foods aisle. The plate, bowl, small platter, lifter, cutlery and napkin shown in the photograph are from Quality Foods, A Step Above

Options: If you don’t have a barbecue or indoor grill you could bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 15 minutes, or until cooked.

BAKED SALMON WITH RUM, CITRUS AND SPICE

B.C. salmon fillets are given a festive and lively Caribbean-style taste by marinating and baking them with a brown sugar mixture spiked with rum, spices, citrus zest and juice. The recipe serves four, but could easily be doubled if feeding a larger group.

Ingredients

1/4 cup amber or dark rum

3 tbsp brown sugar

1/2 tsp finely grated orange zest

2 tbsp orange juice

1/2 tsp finely grated lime zest

2 tbsp lime juice

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp cayenne pepper

1/8 tsp ground nutmeg

1/8 tsp ground cloves

Freshly ground black pepper, to taste

1 tsp cornstarch dissolved in 1 tbsp water

4 (140- to 170-gram) salmon fillets

Orange and lime slices and cilantro or parsley sprigs, for garnish (optional)

Method

1. Combine rum, sugar, zest and juices, salt, ginger, cayenne pepper, nutmeg, cloves and black pepper in a sided dish just large enough to hold the salmon in a single layer. Add salmon and turn to coat. Cover, refrigerate and marinate salmon 90 minutes, turning the fish occasionally.

2. Preheat oven to 400 F. Line a sided baking sheet with parchment paper. Lift fish out of the marinade and set on the baking sheet. Pour the marinade into a small pot and mix in cornstarch/water mixture. Set pot over medium-high heat and bring this glaze to a simmer. Simmer a few seconds, until thickened, and then remove from the heat.

3. Spread some of the glaze in the pot on top of each piece of salmon. Bake salmon 15 to 17 minutes, or until just cooked through (see Note). Set fish on serving plates, garnish with citrus slices and cilantro (or parsley) sprigs, if using, and then serve

Note: Salmon fillets vary in thickness, so when determining whether or not the fish is cooked, remember that when it is, it will feel slightly firm. Too soft means it’s not cooked, too firm and it’s overcooked. When cooked, the fish will also start to separate slightly into flakes and a white protein may seep out from the flakes.

GRILLED SALMON ON THAI NOODLE SALAD

Smoky grilled salmon fillets set on a cool noodle salad rich with Thai-style flavours and a mix of crisp, refreshing vegetables.

Ingredients Method

2 tsp finely grated fresh ginger

2 large garlic cloves, minced

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp fish sauce (see Note and options)

1 tbsp brown sugar

1 to 2 tsp hot Asian-style chilli sauce, such as Sriracha

2 tbsp vegetable oil, plus some for the salmon and grill

1 (250 g) pkg. rice stick noodles (see Note)

1/2 cup grated carrot

1/4 English cucumber, cut into strips

1 small red bell pepper, halved, seeded and cut into strips

2 large green onions, cut into strips

1/3 cup coarsely chopped Thai basil or cilantro

4 sockeye or other salmon fillets

Salt and freshly ground black pepper, to taste

1/3 cup roasted cashews or peanuts, coarsely chopped

Lime wedges and Thai basil leaves or cilantro sprigs, for garnish

1. Make salad dressing by combining, in a large bowl, the ginger, garlic, soy sauce, rice vinegar, fish sauce, sugar, chilli sauce and 2 tbsp vegetable oil.

2. Cook rice noodles in boiling water until just tender, about 90 seconds. Drain well, cool in ice-cold water, and drain well again. Add noodles to the salad dressing, along with the carrot, cucumber, bell pepper, green onion and chopped basil (or cilantro), and then toss to combine. Cover and refrigerate salad until needed.

3. Preheat your barbecue or indoor grill to medium-high. Lightly brush each salmon fillet with vegetable oil, and then season with salt and pepper. Oil the bars of the grill. Grill the salmon three to four minutes on each side, or until just cooked through.

4. To serve, divide noodle salad between four shallow serving bowls. Set a piece of salmon on top of the noodles in each bowl. Top each salad with some chopped cashews (or peanuts). Garnish each serving with lime wedges and Thai basil leaves (or cilantro sprigs), and serve

Note: Thai-style fish sauce and rice stick noodles are sold in our Asian foods aisle.

Options: If you don’t wish to use fish sauce, simply replace 1 tbsp more soy sauce. If you don’t have a barbecue or grill you could bake the salmon instead. To do so, set the fillets, skin-side down, on a parchment paper-lined baking sheet. Lightly brush the top of each fillet with vegetable oil; season with salt and pepper. Bake salmon in a 375 F for 12 to 15 minutes, or until cooked.

ROASTED SALMON WITH KALE SALAD &

TAHINI DRESSING

Flaky, moist salmon served on a tangy, almost Caesar-like salad. The salad features a tahini rich dressing and kale, a source of vitamins A and C, calcium, fibre and iron. This recipe can be doubled or further expanded if you’re feeding a larger group.

Ingredients Method

1⁄4 cup tahini (see Note)

2 tbsp lemon juice

2 tbsp water

1 tbsp + 2 tsp olive oil (divided)

1/8 tsp garlic powder or 1 medium garlic clove, minced

1 tsp Dijon mustard

Splash hot pepper sauce, such as Tabasco

1 tsp honey

Salt and freshly ground black pepper, to taste

5 cups packed, chopped or torn fresh kale leaves, plus more if needed (see Note)

2 (140-170gr) steelhead or other salmon fillets

Store bought or homemade croutons, to taste (see Note)

Freshly grated or thinly shaved parmesan cheese, to taste (see Options)

Lemon slices, for garnish

1. To make dressing, thoroughly combine tahini, lemon juice, water, 1 tbsp olive oil, garlic powder (or minced garlic), mustard, hot pepper sauce and honey in a salad bowl. Season dressing with salt and pepper. Cover and refrigerate dressing until needed.

2. Preheat oven to 400 F. Line a baking pan with parchment paper and set fish in it, skin side down. Drizzle top of fish with remaining 2 tsp olive oil; season with salt and pepper. Bake salmon 15 minutes, or until just cooked through.

3. When salmon has cooked 10 minutes, add the 5 cups of kale and croutons to the dressing and toss to combine. Add and toss in a bit more chopped or torn kale, if you find the salad in the bowl is too thickly coated with dressing.

4. Divide salad between 2 shallow serving bowls. Top salad with some grated or shaved Parmesan cheese. When salmon is cooked, set a piece on each salad. Garnish with lemon slices and serve.

Note: Tahini is a sesame seed paste sold in jars. Give it a stir before measuring. Wash and dry the kale before using. 3 medium or large leaves of it should yield the amount needed. Before chopping or tearing those leaves, trim off the stems and centre ribs, if overly tough.

To make homemade croutons, set 2 cups white, whole wheat or Italian bread, cut into half-inch cubes, on a non-stick baking sheet and toss with 2 tbsp olive oil. Bake in 350 F oven 10 minutes. Stir croutons and bake about 10 minutes more, until crisp and golden.

Options: If you can’t have dairy, replace the Parmesan cheese with flakes of nutritional yeast, to taste.

LEMON THYME SALMON ON KALE CANNELLINI BEAN STEW

Lemon and thyme flavoured salmon, and a nutritious pulse and vegetable stew, combine in this hearty, easy to make recipe that serves two.

Ingredients Method

1 tbsp + 2 tsp olive oil (divided)

1/2 small to medium onion, diced

1 medium garlic clove, minced

1 ripe, medium tomato, cut into small cubes

1/2 tsp smoked paprika

1/2 tsp ground cumin

Pinch ground cayenne pepper

1 1/3 cups fish or chicken stock, plus more if needed

1 (540ml) can cannellini (white kidney) beans, drained well, rinsed in cold water and drained well again

2 (140 to 170 gram) salmon fillets

1/2 tsp finely grated lemon zest

2 tsp lemon juice

2 tsp minced fresh thyme leaves, or pinch or 2 dried

Salt and freshly ground black pepper, to taste

2 cups coarsely chopped or torn fresh kale leaves, tough rib and stem portions removed

Lemon slices, for garnish

1. Place 1 tbsp of the oil in a medium pot set over medium heat. When hot, add the onion and cook until tender, about 4 minutes. Add garlic, tomatoes, paprika, cumin and cayenne and cook and stir 2 minutes more. Add the 1 1/3 cups stock and beans, bring to a simmer, and then remove pot from the heat.

2. Preheat oven to 375 F. Place salmon, skin side down, in a parchment paperlined baking pan. Combine remaining 2 tsp oil and lemon zest and juice in a small bowl. Drizzle mixture over salmon. Now sprinkle salmon with thyme, salt and pepper. Bake salmon 12 to 15 minutes, or until cooked through (see Note).

3. While salmon bakes, set the pot with the beans back over medium heat, add the kale and bring to a simmer again. Cover and cook 5 to 7 minutes, or until the kale is just tender. Add a bit more stock if you would like the stew to be brothier. Season stew with salt and pepper.

4. When salmon is cooked, divide the kale and cannellini bean stew between 2 shallows bowls. Set a piece of salmon in the centre of each bowl and serve, garnished with lemon slices.

Note: When cooked, the salmon’s flesh will become opaque and feel slightly firm. It will also start to separate very slightly into flakes and a white protein will seep out from them.

ROASTED SALMON WITH CREAMY LEEK & MUSTARD SAUCE

Quick-to-roast salmon fillets served with a sublime leek sauce, enhanced with whole grain Dijon mustard, herbs and wine. Serve the fish with mashed potatoes or rice, carrots and broccolini or other green vegetable.

Ingredients Method

6 tsp olive oil (divided)

1 cup diced leek, white and pale green parts only (see Note)

1/4 cup white wine

1 cup whipping cream

1/2 tsp dried, or 1 1/2 tsp chopped fresh, tarragon (see Options)

4 (5 to 6 oz/140 to 170 gram) sockeye or other salmon fillets

Salt and freshly ground black pepper, to taste

2 tbsp whole grain Dijon mustard

1. Place 2 tsp of the oil in a small pot and set over medium heat. Add leeks and cook until tender, about 5 minutes. Add wine and tarragon and bring to a simmer. Simmer wine until reduced to 1 tbsp. Add cream, return to a simmer, and simmer until a lightly thickened sauce forms. Remove sauce from the heat, cover and set aside until needed.

2. Preheat oven to 375 F. Place salmon, skin-side-down, in a parchment paperlined baking pan. Brush top of each fillet with 1 tsp olive oil; season with salt and pepper. Bake fish for 12 to 15 minutes, or until cooked through. (When cooked, the salmon’s flesh will become opaque and feel slightly firm. It will also start to separate very slightly into flakes and a white protein will seep out from them.)

3. When fish is almost cooked, return sauce to a simmer, and then mix in the mustard. Taste and season sauce with salt and pepper. When fish is cooked, plate, top with sauce, and serve.

Note: 1 small to medium leek should yield the amount needed here. To prepare it, trim off a bit of the root end. Also trim off the more fibrous, dark green top portion, which could be saved for stock. Now split the leek in half lengthwise. Wash the leek well, pat it dry, and dice into 1/4-inch cubes.

MEDITERRANEAN-STYLE SALMON QUINOA BOWLS

A light, colourful dish that sees baked salmon served on a cool bed of quinoa with chickpeas, fresh vegetables, cheese, herbs and a yogurt dressing.

Ingredients Method

2/3 cup quinoa

1 1/3 cups water

1/3 cup plain thick yogurt

3 tbsp orange juice (divided)

1 tbsp chopped fresh mint or dill

1 tsp honey

1/4 tsp ground cumin

Salt and freshly ground black pepper, to taste

2 salmon fillets

2 tsp olive oil

1/2 cup canned chickpeas, drained well

8 slices English cucumber, each halved

6 to 8 cherry tomatoes, each halved

1/3 cup very thinly sliced red onion

1 to 2 tbsp sliced almonds, toasted (see Note)

1/4 cup crumbled feta cheese

12 fresh mint leaves or small dill sprigs

1. Place quinoa and water in a small pot and bring to a boil over high heat. Cover pot and reduce heat to medium-low. Cook quinoa, undisturbed, 15 minutes, or until just tender and the water has evaporated. Spoon quinoa on to a plate, cool to room temperature, cover and refrigerate until needed.

2. Make dressing by combining yogurt, 2 Tbsp orange juice, chopped mint (or dill), honey, cumin, salt and pepper in a small bowl. Cover and refrigerate until needed.

3. Preheat oven to 375 F. Line a small baking pan with parchment paper and set the salmon on it. Drizzle fish with olive oil and 1 tbsp orange juice; season with salt and pepper. Bake fish 12 to 15 minutes, or until cooked through.

4. Divide quinoa between two shallow bowls. Divide and arrange the chickpeas, cucumber, tomatoes and onion on the quinoa. Set a piece of salmon in the centre of each bowl. Drizzle salmon with some of the dressing. Set some almonds, feta and mint leaves (or dill sprigs) on and around the salmon, and serve.

Note: To toast almonds, place in a skillet and set over medium heat. Cook and stir until lightly toasted, about four to five minutes. The bowls shown in the photograph are from Quality Foods, A Step Above.

HONEY SESAME SALMON ON UDON NOODLE STIR FRY

Easy to roast fish served with Asian-style noodles tossed with a colourful mix of stir fried vegetables

Ingredients Method

4 (140- to 170-gram) salmon fillets

3 tbsp honey

1 tbsp each lemon juice and orange juice

1 tsp finely grated fresh ginger

3 tbsp soy sauce (divided)

1 tbsp sesame seeds

2 (200 gram) pkgs. fresh udon noodles (see Note)

1 tsp sesame oil

1 tbsp vegetable oil

1 medium shallot, halved and sliced

1 medium yellow bell pepper, cubed

1 medium carrot, halved lengthwise and thinly sliced

20 snap peas

8 shiitake mushrooms, tough stems removed, caps thinly sliced

1 large garlic clove, minced

2 green onions, cut into 1-inch pieces

1 tbsp water

Thinly sliced green onion and hot Asian-style chili sauce, to taste, for the table

1. Preheat oven to 400 F. Bring a large pot of water to a boil to cook the noodles. While it comes to temperature, line a 13x9 inch baking dish with parchment paper and set salmon in it. Combine honey, juices, ginger and 1 tbsp of the soy sauce in a small bowl. Spoon mixture over salmon; sprinkle fish with sesame seeds. Roast salmon 15 minutes, or until just cooked through.

2. When water is boiling, add noodles and cook until just tender, about 3 minutes, gently pulling them apart with tongs as they cook. Drain noodles well, set in a bowl and gently toss with sesame oil.

3. When salmon is cooked, turn off oven and leave fish to stay warm with the oven door slightly ajar. Pour vegetable oil into a large skillet or wok and set over medium-high heat. When oil is hot, add the shallots, bell pepper, carrot, peas, mushrooms and garlic and stir-fry 3 minutes. Add noodles, 1-inch pieces of green onion, water and remaining 2 tbsp soy sauce. Gently toss to combine, and cook 1 to 2 minutes more.

4. Divide and mound noodles and vegetables on 4 plates. Set a piece of salmon on each plate. Drizzle fish with pan juices and serve with the thinly sliced green onion and hot chili sauce.

Note: Udon noodles are available in our Asian foods aisle. The plate and placemat in the photo are from Quality Foods, A Step Above

Options: If four servings are too many, eat what you need and freeze the rest of the salmon, noodles and vegetables, when cooled, in a microwavable container. When needed, simple thaw and reheat in the microwave, doing so in 20-second spurts to ensure the salmon holds together.

GRILLED SALMON WITH BLUEBERRY BALMSAMIC SAUCE

Prep Time 20 min Cook Time 13 min Serves 4

Grilled, smoky wild B.C. salmon topped with a richly hued, sweet and tangy blueberry sauce. Serve the fish with miniature boiled potatoes, orzo or rice and summer vegetables.

Ingredients Method

3/4 cup blueberry jam (see Note)

3 tbsp balsamic vinegar

1/4 cup unsweetened apple juice

1 tsp finely grated fresh ginger

1 tbsp soy sauce

1 tsp brown sugar

2 tsp cornstarch mixed with 1 tbsp water

Salt and freshly ground black pepper, to taste

1 cup fresh or frozen (thawed) blueberries

1 tsp chopped fresh mint or tarragon, or pinch of either dried, plus some sprigs for garnish

4 (140-170 gram) salmon fillets

4 tsp olive oil, plus some for the grill

Note: Blueberry jam can be found alongside the other jams and jellies we sell. Bonne Maman brand wild blueberry jam was used when testing this recipe.

Options: If you’re only feeding two, simply half the recipe amounts, using 1/4 cup plus 2 tbsp of the jam.

1. Place jam, vinegar, juice, ginger, soy sauce, sugar and cornstarch/water mixture in a small pot. Set over medium heat and bring to a simmer. Cook and stir until jam is melted and blended with the other ingredients, about 1 minute. Taste and season sauce with salt and pepper, as needed. Now mix in the blueberries and chopped mint (or tarragon). Remove sauce from heat and set aside until needed.

2. Preheat your barbecue or indoor grill to medium-high. Pat fish fillets dry with paper towel. Brush each salmon fillet with 1 tsp olive oil. Season salmon with salt and pepper. Oil the bars of your grill; set on salmon, skinside-up. Cook salmon about 4 minutes, undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook about 3 to 4 minutes on the skin side, until the fish is just cooked through. While salmon cooks, set sauce back over the heat and warm to just below a simmer.

3. When salmon is cooked, plate it, top with sauce, garnish with mint (or tarragon) sprigs and serve.

GRILLED SALMON ON THAI NOODLE SALAD

Smoky grilled salmon fillets set on a cool noodle salad rich with Thai-style flavours and a mix of crisp, refreshing vegetables.

Ingredients Method

2 tsp finely grated fresh ginger

2 large garlic cloves, minced

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp fish sauce (see Note and options)

1 tbsp brown sugar

1 to 2 tsp hot Asian-style chilli sauce, such as Sriracha

2 tbsp vegetable oil, plus some for the salmon and grill

1 (250 g) pkg. rice stick noodles (see Note)

1/2 cup grated carrot

1/4 English cucumber, cut into strips

1 small red bell pepper, halved, seeded and cut into strips

2 large green onions, cut into strips

1/3 cup coarsely chopped Thai basil or cilantro

4 sockeye or other salmon fillets

Salt and freshly ground black pepper, to taste

1/3 cup roasted cashews or peanuts, coarsely chopped

Lime wedges and Thai basil leaves or cilantro sprigs, for garnish

1. Make salad dressing by combining, in a large bowl, the ginger, garlic, soy sauce, rice vinegar, fish sauce, sugar, chilli sauce and 2 tbsp vegetable oil.

2. Cook rice noodles in boiling water until just tender, about 90 seconds. Drain well, cool in ice-cold water, and drain well again. Add noodles to the salad dressing, along with the carrot, cucumber, bell pepper, green onion and chopped basil (or cilantro), and then toss to combine. Cover and refrigerate salad until needed.

3. Preheat your barbecue or indoor grill to medium-high. Lightly brush each salmon fillet with vegetable oil, and then season with salt and pepper. Oil the bars of the grill. Grill the salmon three to four minutes on each side, or until just cooked through.

4. To serve, divide noodle salad between four shallow serving bowls. Set a piece of salmon on top of the noodles in each bowl. Top each salad with some chopped cashews (or peanuts). Garnish each serving with lime wedges and Thai basil leaves (or cilantro sprigs), and serve

Note: Thai-style fish sauce and rice stick noodles are sold in our Asian foods aisle.

Options: If you don’t wish to use fish sauce, simply replace 1 tbsp more soy sauce. If you don’t have a barbecue or grill you could bake the salmon instead. To do so, set the fillets, skin-side down, on a parchment paper-lined baking sheet. Lightly brush the top of each fillet with vegetable oil; season with salt and pepper. Bake salmon in a 375 F for 12 to 15 minutes, or until cooked.

SALMON WITH TERIYAKI SAUCE, PINEAPPLE & PEPPERS

Roasted B.C. salmon fillets are given a Japanese-style flavour with a shimmering teriyaki sauce strewn with bits of pineapple and bell pepper. Serve the fish with rice and steamed or stir-fried vegetables.

Ingredients

6 tsp vegetable oil (divided)

1 cup peeled fresh pineapple, cut into 1/4-1/2 inch cubes (see Note)

1/2 medium green bell pepper, cut into 1/4-1/2 inch cubes

1/2 medium red bell pepper, cut into 1/4-1/2 inch cubes

1 tsp finely chopped, peeled fresh ginger

2/3 cup teriyaki sauce (see Note)

1/3 cup vegetable or chicken broth or stock (see Options)

1 tbsp brown sugar

2 tsp rice or cider vinegar

1 tbsp cornstarch dissolved in 2 tbsp water

4 (140-170gr) salmon fillets

Salt and freshly ground black pepper, to taste

1 large green onion, thinly sliced (optional)

Method

1. Place 2 tsp of the oil in a small pot set over medium, medium-high heat. When oil is hot, add pineapple, peppers and ginger and cook and stir 2 to 3 minutes. Add the teriyaki sauce, broth (or stock), sugar, vinegar and cornstarch/water mixture and bring to a simmer. Simmer 1 to 2 minutes, until sauce is lightly thickened. Remove sauce from the heat, cover and set aside until needed.

2. Preheat oven to 400 F. Line a baking sheet with parchment paper and set fish on it. Brush top of each fillet with 1 tsp of the oil; season with salt and pepper. Roast salmon 15 to 17 minutes, or until just cooked through.

3. When salmon is almost cooked, return the teriyaki sauce to a simmer. When salmon is cooked, plate it, top with the sauce and serve, sprinkled with green onions, if using.

Note: Peeled pieces of fresh pineapple are sold in our Produce Department. Teriyaki sauce, such as the Kikkoman brand used when testing this recipe, is sold in our Asian foods aisle.

Options: For an alcoholic taste, replace the broth (or stock) with an equal amount of sake.

SALMON WITH TZATZIKI & ASPARAGUS

Ingredients

Prep Time 10 min Cook Time 13-16 min Serves 2

Here’s a light, simple and flavourful Greek-style way to enjoy asparagus and B.C. salmon. Accompany them with boiled miniature potatoes, rice or orzo. The recipe could be doubled or further expanded if you’re feeding a larger group.

Method

12 to 14 asparagus spears, tough lower part of each spear trimmed or snapped off (see Options)

2 (140-170gram) salmon fillets

1 tbsp olive oil

2 tsp lemon juice

1/2 tsp dried oregano

Salt and freshly ground black pepper, to taste 1/2 cup tzatziki, or to taste (see Note and Options)

Note: Tzatziki is sold in our dairy case and in our Deli Department.

Options: To make homemade tzatziki, set a fine sieve over a bowl. Coarsely grate 1/3 of a medium English cucumber into the sieve. Firmly press on the cucumber and squeeze out as much liquid as you can. Discard liquid. Now mix in 3/4 cup thick yogurt, 1 small, minced garlic clove, 1/2 tsp finely grated lemon zest, 2 tsp lemon juice and 1 tbsp chopped fresh dill, or 1/2 tsp dried dill. Season tzatziki with salt and pepper and it’s ready. If asparagus is unavailable, try 12 small broccoli florets in this recipe, preparing them as you would the asparagus.

1. Bring a wide, shallow pan of water to a boil. Add asparagus, return to a boil, and cook one minute, until bright green, but not quite tender. Drain asparagus well, cool with ice-cold water, and drain again.

2. Preheat oven to 375 F. Place salmon, skin side down, in a parchment paper-lined baking pan. Set the asparagus beside the fish. Combine oil, lemon juice and oregano in a small bowl. Drizzle mixture over salmon and asparagus; season with salt and pepper.

3. Bake asparagus and fish for 12 to 15 minutes, or until the latter is cooked through. When cooked, the salmon’s flesh will become opaque and feel slightly firm. It will also start to separate very slightly into flakes and a white protein will seep out from them.

4. When cooked, divide the salmon and asparagus between 2 plates and serve with the tzatziki.

SALMON WITH MANGO CHUTNEY GLAZE & CASHEWS

B.C. salmon flavourfully adorned with a simple, zesty glaze made with store bought chutney. Cashews sprinkled on the fish add richness and a pleasing crunch.

Ingredients Method

4 (140-170 gram) salmon fillets

1/2 cup mango chutney (see Note)

2 tsp lime juice

2 tsp soy sauce

1/2 tsp sriracha or other smooth hot chili sauce, or to taste

1/3 cup roasted cashews, coarsely chopped

Lime slices and cilantro sprigs, for garnish (optional)

1. Preheat oven to 400 F. Line a baking pan, large enough to easily hold the salmon in a single layer, with parchment paper and set fish in it.

2. Combine chutney, lime juice, soy sauce and sriracha in a bowl. Spoon and spread about 2 tbsp of this mango chutney glaze on top of each fish fillet. Sprinkle fish with chopped cashews.

3. Bake salmon 12 to 15 minutes, or until just cooked through. Plate fish, and top with any glaze that dripped into the pan. Garnish with lime slices and cilantro sprigs, if using, and serve.

Options: You could serve the fish with a green vegetable, such as broccoli, and rice or a salad sold in our Deli Department, such as couscous and chickpea. Recipe can be halved if you’re only feeding two.

Note: Jars of mango chutney our sold in our Asian foods aisle. Patak’s brand was used in this recipe. It’s a slightly more fluid style that works well in a glaze.

SOCKEYE SALMON STEAKS

WITH LEMON GINGER AND HONEY BUTTER

Simple, but tasty! Nicely grilled salmon plated and topped with a hard to resist melted butter mixture featuring sweet, tangy and spicy flavours.

Ingredients Method

1/4 cup (60 mL) butter

2 Tbsp (30 mL) fresh lemon juice

2 tsp (10 mL) honey, or to taste

1 tsp (5 mL) finely grated fresh ginger

1 tsp (5 mL) soy sauce

• pinch ground cayenne pepper

4 (7-to 8-oz./200- to 227-g) sockeye salmon steaks

1 Tbsp (15 mL) vegetable oil, plus some for the grill

• salt and freshly ground black pepper, to taste

• lemon slices, for garnish

1. Place butter, juice, honey, ginger, soy sauce and cayenne pepper in a small pot. Set over medium heat, and heat until butter is just melted. Remove from the heat, cover pot and set aside until needed below.

2. Preheat your barbecue or indoor grill to medium-high (see Options). Brush the salmon steaks with the 1 Tbsp (15 mL) oil; season with salt and pepper. Brush the bars of your grill lightly with oil. Grill the salmon 3 to 4 minutes per side, or until just cooked through and the centre bone on each steak starts to loosen from the flesh.

3. Plate the fish. Now generously drizzle each steak with some of the butter mixture, and then serve, garnished with lemon slices.

Options: If you don’t have a barbecue or indoor grill you could bake the salmon instead. To do so, set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with vegetable oil; season with salt and pepper. Bake salmon in a 375 F (190 C) for 15 minutes, or until cooked.

GRILLED SALMON STEAKS WITH MAPLE LEMON THYME BUTTER

Sockeye salmon steaks grilled and topped with a flavourful butter mixture with sweet, tangy, mustard and herbaceous flavours. Make it a summer meal by serving the fish with corn on the cob, green beans and miniature potatoes.

Ingredients

2 tbsp maple syrup

2 tbsp (1/8 cup) butter

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp minced fresh thyme (see Options)

Pinch ground cayenne pepper

4 (200 to 227gr) sockeye salmon steaks

4 olive oil (divided), plus some for the grill

Salt and freshly ground black pepper, to taste

Lemon slices and thyme sprigs, for garnish

Options: Fresh thyme is sold in our Produce Department. If you don’t care for it or it is unavailable, try using chopped fresh dill or parsley, to taste. If you don’t have a barbecue you can bake the salmon instead. Set the steaks on a parchment paper-lined baking sheet. Lightly brush the top of each steak with olive oil; season with salt and pepper. Bake salmon in a 375 F for 13 to 15 minutes, or until cooked. Top steaks with the melted butter mixture as described in the recipe method.

Method

1. Preheat a barbecue to medium-high (about 375 F in the chamber; see Options). Place maple syrup, butter, lemon juice, mustard, thyme and cayenne pepper in a small pot and set it aside for now.

2. When barbecue is preheated, brush each salmon steak with 1 tsp olive oil. Season salmon with salt and pepper. Brush the bars of the barbecue grill lightly with oil. Grill salmon steaks 3 to 5 minutes per side, depending on thickness, or until just cooked through and the centre bone on each steak starts to loosen from the flesh.

3. When salmon is almost cooked, set the pot with the butter and other ingredients in it over medium heat. Heat, whisk and stir mixture just until the butter is melted and well blended with the other ingredients. Remove pot from the heat.

4. When salmon is cooked, arrange steaks on a platter or on individual serving plates. Top salmon with the melted butter mixture, garnish with lemon slices and thyme sprigs, and serve.

WILD SALMON BURGERS: THREE WAYS

Here are three simple, but tasty ways to prepare the salmon burgers we sell in our Seafood Department. Choose the one that appeals the most to you and start cooking. Each idea yields four salmon burgers and will take about 20 minute to prepare.

Ingredients

For Tex-Mex salmon burgers

1/3 cup sour cream, or to taste

4 hamburger buns, split and warmed

4 leaf lettuce leaves

4 chipotle salmon burgers, cooked and hot (see Note) 1/3 cup tomato salsa, or to taste

1 small, ripe avocado, peeled, pitted and cut into thin wedges

Method

For Greek-style salmon burgers

4 hamburger buns, split and warmed 1/3 cup tzatziki, or to taste

4 kale and feta salmon burgers, cooked and hot (see Note)

4 leaf lettuce leaves

Thin slices English cucumber and ripe tomato, to taste

For teriyaki salmon burgers with pineapple

2 tsp ponzu sauce (see Note)

1/3 cup mayonnaise

2 tsp vegetable oil

4 canned pineapple rings, drained well

4 hamburger buns, split and warmed

4 leaf lettuce leaves

4 teriyaki salmon burgers, cooked and hot (see Note)

4 thin sweet or red onion slices

1. To make Tex-Mex burgers, spread cut side of bottom buns with sour cream. Set a lettuce leaf and chipotle salmon burger on each bottom bun. Top burgers with salsa and avocado. Set on top buns and serve.

2. To make Greek-style burgers, spread cut sides of bottom buns with tzatziki. Set a lettuce leaf and kale and feta salmon burger on each bottom bun. Top burgers with cucumber and tomato slices. Set on top buns and serve.

3. To make teriyaki burgers, combine ponzu sauce and mayonnaise in a bowl. Heat oil in a large skillet set over medium-high heat. Add pineapple rings, sear about 1 minute per side, and then remove from the heat. Spread cut sides of bottom buns with mayonnaise mixture. Set a lettuce leaf and teriyaki salmon burger on each bottom bun. Top each burger with an onion slice and pineapple ring. Set on top buns and serve.

Note: Thaw salmon burgers before cooking, if frozen. To cook them, pour a skim of vegetable oil in a non-stick pan set over medium heat. When oil is hot, cook burgers 4 to 5 minutes per side, or until cooked through. The burgers could also be cooked on the well-oiled grill of a barbecue heated to mediumhigh. Citrus/soy flavoured ponzu sauce is sold in our Asian foods aisle.

SNAPPER FOR 2 WITH CHERRY TOMATO, GARLIC & BASIL SAUCE

B.C. snapper fillets baked, plated and topped with a summery fresh tomato sauce rich with garlic and fresh basil.

Ingredients Method

4 tsp olive oil (divided)

2 tbsp minced shallot or onion

1 medium garlic clove, minced

Pinch red pepper flakes

1 cup quartered cherry tomatoes (about 10 to 12 tomatoes, depending on size)

1/2 cup chicken or fish stock or broth

2 (140-170 gram) snapper fillets

2 tsp orange juice

Salt and ground white pepper, to taste

4 to 6 medium fresh basil leaves, thinly sliced

2 sprigs fresh basil, for garnish

1. Place 2 tsp of the oil in a nine inch skillet set over medium heat. When oil is hot, add the shallot (or onion), garlic and red pepper flakes and cook until tender and aromatic, 1 to 2 minutes. Add the tomatoes and stock (or broth) and bring to a gentle simmer. Simmer until tomatoes are softened and the stock (or broth) has reduced to about 1/4 cup, about 8 to 10 minutes. Remove skillet from the heat and set sauce aside for now.

2. Preheat oven to 425 F. Line a baking pan with parchment paper. Set fish in the pan. Drizzle each piece of fish with some of the remaining 2 tsp olive oil and the orange juice. Season fish with salt and pepper, and then bake 10 to 12 minutes, or until cooked through.

3. When fish is almost cooked, set the cherry tomato sauce back over medium heat and heat through. Now mix in the sliced basil. When fish is cooked, set a piece on each of 2 dinner plates, top with the cherry tomato sauce and serve, garnished with basil sprigs.

ROASTED WHOLE SALMON WITH SWEET AND SOUR BLUEBERRY SAUCE

Ingredients

1 cup apple jelly (see Note)

1/4 cup balsamic vinegar

1 tsp finely grated fresh ginger

1 tbsp + 1 tsp soy sauce

1 tsp chopped fresh rosemary or thyme, or a few pinches of either dried

1 tbsp cornstarch mixed with 2 tbsp water

Salt and freshly ground black pepper, to taste

1 cup fresh or frozen (thawed) blueberries

1 whole (about 2 1/2 to 3 lb) sockeye or other salmon, thawed if frozen

1/2 small onion, thinly sliced

1 small lemon, halved and thinly sliced

Lemon slices and rosemary or thyme sprigs, for garnish (optional)

Note: Jars of apple jelly can be found alongside the other jams and jellies we sell. If unavailable, try making the sauce with 1 cup of blueberry jam or apricot jam.

Options: You can make the sauce many hours in advance of serving. When cooled to room temperature, cover and refrigerate until ready to reheat and serve with the salmon.

Method

1. To make sauce, place jelly, vinegar, ginger, soy sauce, chopped rosemary (or thyme) and cornstarch/water mixture in a small pot. Set over medium heat and bring to a simmer. Cook and stir until jelly is melted and blended with the other ingredients, about 1 minute. Taste and season sauce with salt and pepper, as needed. Now mix in the blueberries. Remove sauce from heat and set aside until needed below (see Options).

2. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with onion and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

3. When salmon is cooked, set blueberry sauce back over medium heat and make warm again. Carefully transfer salmon to a serving platter and, if desired, garnish with lemon slices and rosemary (or thyme) sprigs. Put the sauce in a sauceboat and serve with the salmon.

A whole baked salmon served with a beguiling, savoury blueberry sauce flavoured with such things as balsamic vinegar, soy sauce and ginger.

SRIRACHA GINGER BBQ WHOLE SALMON

Prep Time 25 min

Cook Time 35 - 55 min

Serves 6

A whole, trimmed salmon cooked in foil on the barbecue with aromatic, spicy, salty, sour and sweet Asian-style ingredients. Serve the fish with steamed rice and stir-fried vegetables.

Ingredients

1 (about 3 lb) whole coho or other salmon

1 medium shallot, halved and sliced

1/2 cup loosely pack cilantro leaves

2 tbsp Sriracha (see Note)

2 tbsp chopped fresh ginger

1/4 cup soy sauce

1 lime, finely grated zest and juice of

1 tbsp brown sugar

2 green onions, thinly sliced

Lime slices and cilantro sprigs, for garnish

Note: Sriracha, a smooth hot chili sauce, is sold in our Asian foods aisle. The amount added here gives the salmon a mild to medium spice level.

Method

1. Preheat barbecue to medium-high, about 425 F (220 C) in the chamber. Trim the tail and fins off the salmon. Pat fish dry. Make several shallow cuts through the top of the skin on both sides of the salmon.

2. Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Stuff the cavity of the fish with shallots and cilantro leaves. Combine Sriracha, ginger, soy sauce, lime zest, lime juice and sugar in a small bowl. Spoon mixture over the salmon. Fold the foil over the salmon and crimp the edges to seal.

3. Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

4. To serve, open foil and carefully transfer salmon to a platter. Carefully pour sauce in the foil over the fish. Sprinkle fish with green onions. Garnish fish with lime slices and cilantro sprigs, if using, and then serve.

JERK PINK SALMON ON THE BBQ

In this recipe, the flavour of mild tasting pink salmon is enhanced, Jamaican-style, by cooking it in foil on a barbecue with an aromatic jerk seasoning.

Ingredients Method

1 or 2 small habanero or serrano peppers, or 1 large

jalapeño pepper, seeded and very finely chopped

1⁄4 cup finely chopped fresh cilantro

2 green onions, finely chopped

2 large garlic cloves, finely chopped

1 tsp ground allspice

1⁄4 tsp ground nutmeg

2 tbsp lime juice

2 tbsp orange juice

1 tbsp cider vinegar

1 tbsp brown sugar

2 tbsp olive oil

1 (about 2 1/2 lb) whole pink salmon

Salt and freshly ground black pepper, to taste

1 small onion, thinly sliced

8 cilantro sprigs, plus some for garnish

Lime slices, for garnish

1. To make jerk seasoning, combine chopped peppers, cilantro, green onions, garlic, allspice, nutmeg, juices, vinegar, sugar and oil in a bowl

2. Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Trim the fins and tail off the salmon. Pat salmon dry with paper towel. Make several shallow cuts through the top of the skin on both sides of the salmon. Set salmon in the centre of the foil and season with salt and pepper.

3. Preheat your barbecue to medium-high (about 425 F in the chamber). Spoon half the jerk seasoning over the salmon. Turn the salmon over. Stuff cavity of the salmon with the sliced onion and 8 cilantro sprigs. Spoon remaining jerk seasoning over the salmon. Fold foil over the salmon and crimp the edges to seal.

4. Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

5. To serve, open foil and carefully transfer salmon to a platter. Spoon the juices in the foil over the fish, garnish with cilantro sprigs and lime slices, and serve.

CHILLED BAKED SALMON WITH LEMON BASIL AIOLI

Salmon that you can bake on a summer morning, cool, refrigerate and serve later in the day for dinner with its lemony, basil-rich aioli.

Ingredients Method

Olive oil

1 whole (about 2 1/2 to 2 3/4 lb) pink or other salmon

1 medium shallot, halved and thinly sliced

1 small lemon, halved and thinly sliced

Salt and ground white pepper, to taste

1 cup mayonnaise

1 tsp finely grated lemon zest

2 tbsp lemon juice

1/4 cup chopped fresh basil

1 large garlic clove, minced

Tiny pinch ground cayenne pepper

Lemon slices and basil sprigs, for garnish

Sliced cucumber, sliced radishes and halved cherry tomatoes, to taste, for garnish (optional)

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Lightly brush the centre of the paper where you’ll set the fish with olive oil. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with shallot and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

2. Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish and, if desired, scrape off any dark areas of flesh, as shown in the photo. Cool salmon to room temperature, and then cover and refrigerate at least 2 hours.

3. To make aioli, combine mayonnaise, lemon zest, lemon juice, basil, garlic and cayenne pepper in a bowl. Cover and refrigerate until needed. (The salmon and aioli can be prepared up to a day before needed).

4. When ready to serve, carefully transfer salmon to a serving platter. Garnish with lemon slices and basil sprigs and, if desired, sliced cucumbers and radishes and halved cherry tomatoes. Set the salmon on the dining table with the aioli alongside and enjoy.

BAKED CHILLED SALMON WITH RUSSIAN STYLE CUCUMBER SALAD

Here’s a cool way to enjoy salmon on a hot summer day. You can bake the salmon in the morning, chill it and serve it for lunch or dinner later in the day.

Ingredients Method

1 whole (about 2.2 lb) pink or other small salmon

Salt and ground white pepper, to taste

1/2 small onion, thinly sliced

1/2 lemon, thinly sliced

1 large garlic clove, halved and thinly sliced

6 sprigs fresh dill, plus some for garnish

2 tbsp lemon juice

1 tbsp olive oil

2 medium field cucumbers, peeled and halved lengthwise

1/2 tsp salt

3 tbsp each mayonnaise & sour cream

1 tsp rice or cider vinegar

1 tsp Dijon mustard

1 tbsp chopped fresh dill

1/2 tsp granulated sugar

Lemon wedges, for garnish

1. Preheat oven to 375 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the baking sheet. Season the cavity of the fish with salt and pepper, and then stuff with onion slices, lemon slices, garlic and 6 dill sprigs. Drizzle top of salmon with olive oil and lemon juice; season with salt and pepper.

2. Tent salmon with foil and bake 30 to 35 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer. Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish. Cool salmon to room temperature, transfer to a serving platter, cover and refrigerate at least 2 hours, or until ready to serve.

3. While salmon chills, make the salad. With a small spoon, scrape out the seeds from each half cucumber. Slice the cucumber into 1/2 inch thick slices, place in a bowl and toss with the 1/2 tsp salt. Cover and let cucumbers stand for 1 hour, and then drain excess water from them. In a small bowl, combine the mayonnaise, sour cream, vinegar, mustard, chopped dill, sugar and white pepper, to taste. Add this mixture to the cucumbers and toss to combine. Cover and refrigerate salad until needed.

4. When it’s mealtime, uncover salmon, garnish with dill sprigs and lemon wedges, and serve with the cucumber salad.

RED THAI CURRY BBQ SALMON

Ingredients

Vegetable oil

Prep Time 15 min Cook Time 35 - 45 min Serves 6

Salmon flavoured Southeast Asian style, with such things as spicy curry paste, soy sauce, lime juice, cilantro, ginger and green onion. Serve the fish with steamed rice and stir-fried vegetables.

1 (about 2 1/2 lb) whole, head off salmon

1 medium shallot, halved and thinly sliced

1 tbsp chopped fresh ginger

1 large garlic clove, chopped

1/3 cup coarsely chopped fresh cilantro with stems

2 tbsp red Thai curry paste (see Note)

2 tbsp soy sauce

3 tbsp lime juice

2 tbsp brown sugar

Sliced green onion and small cilantro sprigs, to taste

Lime slices, for garnish

Method

1. On a work surface, slightly overlap 3, 2 foot long sheets of aluminum foil. Brush the centre of the foil with a little vegetable oil. Rinse the salmon with cold water and pat dry. Trim off a little from the head end of the fish, creating a clean line. Now trim off the tail and fins. Set fish, lengthwise, in the centre of the foil. Make 1/2 inch deep slits into the top of the fish, spacing them about 1 1/2 inches apart. Turn fish over and make slits on that side of the fish.

2. Preheat barbecue to medium-high (temperature in the chamber should be about 425 F). Combine curry paste, soy sauce, lime juice and brown sugar in a small bowl. Combine shallots, ginger, garlic and chopped cilantro in a second bowl.

3. Brush half the curry mixture on top of the salmon and its cavity. Turn salmon over and brush that side with the rest of the curry mixture. Pack and stuff the cavity of the fish with the shallot mixture.

4. Fold the foil over the salmon and crimp at the top to seal. Place the foil package on one side of the barbecue and turn the heat off directly underneath it, leave the other side set at medium-high. Close lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

5. Open the foil and carefully transfer the salmon to a platter. Spoon the juices in the foil over the fish. Sprinkle with cilantro sprigs and green onion and serve, garnished lime slices.

ROASTED PINK SALMON WITH WEST COAST SPICE RUB

Budget-friendly pink salmon, stuffed with onions, garlic and parsley, coated with a nicely spiced brown sugar mixture, and roasted until aromatic and tasty.

Ingredients Method

2 tbsp brown sugar

1 tsp finely grated lemon zest

1/2 tsp coarsely ground black pepper

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp flaked sea salt

1/2 tsp ground sage

1 whole (about 3 lb) pink salmon (see Note)

2 tbsp olive oil

1 small onion, halved and thinly sliced

2 large garlic cloves, halved and thinly sliced

6 fresh parsley sprigs, plus some for garnish

Lemon slices, for garnish

1. In a small bowl, make spice rub by combining sugar, zest, pepper, chili powder, cumin, paprika, salt and sage.

2. Line a large, sided baking sheet or shallow roasting pan with parchment paper, unless non-stick (see Options). Cut the tail and fins off the fish. Pat the fish dry with paper towel.

3. With a sharp knife, make shallow, diagonal cuts into the skin at 1 1/2-inch or so intervals on both sides of the fish. Set the salmon on the baking sheet or in the roasting pan.

4. Brush both sides of the fish with olive oil. Sprinkle and rub half the brown sugar/spice rub on one side of the fish. Turn the fish over. Stuff the cavity of the fish with the onions, garlic and 6 parsley sprigs. Sprinkle and rub the remaining brown sugar/spice rub on the fish. Let fish sit and absorb the flavour of the rub 20 minutes. Preheat oven to 400 F.

5. Roast salmon in the middle of the oven for 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F on an instant-read thermometer. The fish is ready to enjoy, either right from the pan, or presented on a serving platter, garnished with parsley sprigs and lemon slices.

Options: Instead of the oven, cook the salmon on the barbecue. To do so, set the stuffed and seasoned salmon in a barbecue safe cooking pan, which are sold at Quality Foods, A Step Above. Preheat barbecue until 400 F (205 C) in the chamber. Set the fish on one side of the barbecue. Turn the heat off underneath the fish; leave the other side of the barbecue on. Close the lid and cook fish 35 to 40 minutes, or until cooked through.

WHOLE BBQ SALMON WITH NECTARINE AVOCADO SALSA

Wild fish, sealed in foil with spices, honey and lime, cooked on the barbecue, and served with a colourful, bright-tasting salsa.

Ingredients Method

For the salsa

2 ripe medium nectarines, cut into 1/4-inch cubes

1 ripe medium avocado, cut into 1/4-inch cubes

1/4 cup chopped cilantro or mint

2 tbsp finely chopped shallot or red onion

1 tbsp finely chopped jalapeño pepper

2 tbsp fresh lime juice

2 tsp honey

1/2 tsp salt, or to taste

1/4 tsp ground cumin

For the salmon

2 tbsp olive oil

2 tbsp honey

1 tbsp lime juice

2 tsp chili powder

1 tsp each dried oregano and ground cumin

1 whole, head off, salmon (see Note)

Salt and freshly ground black pepper, to taste

Lime wedges and cilantro or mint sprigs, for garnish

1. Make salsa by combining its ingredients in a bowl. Cover and refrigerate until needed. Salsa can be made several hours in advance.

2. Combine oil, honey, lime juice, chili powder, oregano and cumin for the salmon in small bowl and set aside. Preheat barbecue to medium-high, about 425 F in the chamber.

3. Trim the tail and fins off the salmon. Pat fish dry. Make several shallow cuts through the top of the skin on both sides of the salmon.

4. Place 3, about 2-foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Brush the cavity of the salmon with quarter of the oil/honey/juice mixture. Brush top of salmon with half of that remaining mixture. Season with salt and pepper. Turn salmon over and then brush on the rest of the mixture. Season again with salt and pepper. Fold the foil over the salmon and crimp the top and edges to seal tightly.

5. Place the package of salmon on one side of the barbecue. Turn the heat off directly underneath it. Leave other side of barbecue on. Close lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F on an instant-read thermometer.

6. To serve, open foil and carefully transfer salmon to a platter. Carefully pour any juices in the foil over top. Garnish fish with lime slices and cilantro, and serve with the salsa.

Note

CHILLED WHOLE BAKED SALMON WITH MUSTARD DILL SAUCE

Here’s a chilled, attractive looking and tasty fish dish that’s nice to serve on a special occasion, such as Mother’s Day. Serve the fish with some good bread, asparagus, miniature potatoes and a side salad or two.

Ingredients

1 whole (about 3 lb/1.36 kg) sockeye or other salmon, thawed if frozen

1/2 small onion, thinly sliced

1 lemon, halved and thinly sliced

Salt and freshly ground black pepper, to taste

1/3 cup Dijon mustard

1/3 cup sour cream

1/3 cup mayonnaise

2 tbsp chopped fresh dill

1 tbsp honey

Thin English cucumber slices, dill sprigs and lemon wedges, for garnish

Method

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with onion and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

2. Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish, as shown in the photo. Cool salmon to room temperature, and then cover and refrigerate at least 2 hours, until ready to serve.

3. To make sauce, in a bowl combine mustard, sour cream, mayonnaise, chopped dill and honey. Cover and refrigerate until needed. The salmon and sauce can be prepared up to a day before needed.

4. When ready to serve, carefully transfer salmon to a serving platter. Garnish with cucumber slices, dill sprigs and lemon wedges. Set the salmon on the dining table with the sauce and enjoy.

LEMON

Wild B.C. salmon brightly flavoured with tangy lemon and spicy black pepper. The fish is served with a colorful salad rich with in season B.C. grown vegetables.

Ingredients

12 cups chopped romaine (about 1 medium head)

2 small, ripe on-the-vine tomatoes, cut into thin wedges

1 small to medium yellow bell pepper, halved, seeded and thinly sliced

6 radishes, thinly sliced

1 small to medium carrot, cut into thin strips

2 green onions, thinly sliced

1/3 of an English cucumber, thinly sliced

1 (about 3 lb/1.36 kg) pink or other wild salmon

1 large lemon

2 tbsp olive oil

2 tsp coarsely cracked black pepper

1 tsp smoked paprika

1 tbsp honey

Salt to taste

4 garlic cloves, thinly sliced

Parsley sprigs and lemon wedges, for garnish

Vinaigrette salad dressing, to taste (see Note)

Note: Serve salad with store-bought or homemade vinaigrette. To make the latter, place 3/4 cup olive oil, 1/4 cup red wine vinegar, 2 tsp Dijon mustard, 2 tsp honey and pinch of dried thyme in a jar. Seal jar and vigorously shake until emulsified vinaigrette is created. Taste vinaigrette and season with salt and pepper.

Method

1. Put half the lettuce in a large salad bowl. Top lettuce with half the tomatoes, bell pepper, radishes, carrot, green onion and cucumber. Top those vegetables with remaining lettuce. Top lettuce with remaining tomatoes, bell pepper, radishes, carrot, green onion and cucumber. Cover salad and refrigerate until needed.

2. Finely grate the zest off the lemon. Put zest in a small bowl. Cut lemon in half. Now squeeze juice from the lemon halves into the bowl. Mix the oil, pepper, paprika and honey into the lemon zest/juice mixture. Thinly slice the squeezed lemon halves and set on a plate.

3. Trim the tail and fins off the salmon. Pat fish dry. Make several shallow cuts through the top of the skin on both sides of the salmon.

4. Preheat barbecue to medium-high, about 425 F (220 C) in the chamber. Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Brush the top of the fish with half the lemon zest/juice mixture. Season fish with salt. Turn fish over and brush with remaining lemon zest/juice mixture. Season again with salt. Stuff the slices of lemon and garlic inside the cavity of the fish. Fold the foil over the fish and crimp at the top to seal.

5. Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

6. To serve, open foil and carefully transfer salmon to a platter. Carefully pour juices in the foil over the fish. Garnish fish with parsley sprigs and lemon wedges, if using. Serve fish with the salad. Let diners top their portion of salad, once plated, with vinaigrette, to taste.

ROAST SALMON MARGARITA STYLE WITH TEQUILA & CITRUS

Ingredients used in the famous cocktail deliciously flavour whole roasted salmon. Make it a Mexican-style meal by stuffing pieces of the cooked salmon in tortillas with your desired toppings, such as salsa, diced avocado and shredded cabbage or lettuce.

Ingredients Method

2 tsp finely grated lime zest

1/4 cup lime juice (see Note)

2 tsp finely grated orange zest

1/4 cup orange juice

1/4 cup tequila

1/4 cup honey or agave syrup

1/2 tsp ground cumin

1/4 tsp ground cayenne pepper

1/4 cup chopped fresh mint or cilantro, plus some sprigs for garnish

1 whole (about 3 lb) sockeye or other salmon

Salt and freshly ground black pepper, to taste

1 lime, halved and thinly sliced (divided)

1 orange, halved and thinly sliced (divided)

Note: 3 large limes and 2 medium to large oranges should yield the juice, zest and slices needed for this recipe. The fish cooker, napkin and bowls shown in the photograph are from Quality Foods, A Step Above.

1. Make marinade by combining zests, juices, tequila, honey (or agave syrup), cumin, cayenne and chopped mint (or cilantro) in a sided dish large enough to hold the salmon.

2. Cut tail and fins off the fish. Pat fish dry with paper towel. With a sharp knife, make shallow, diagonal cuts into the skin at 1 1/2-inch or so intervals on both sides of the fish. Season fish with salt and pepper inside and out. Set salmon in the marinade and turn to coat. Cover salmon, refrigerate and marinate 2 hours, brushing the top and inside of the fish occasionally with the marinade.

3. Preheat oven to 400 F. Line a large, sided baking sheet or other shallow cooking pan with parchment paper. Set salmon on the pan. Brush the top of the salmon and it’s cavity with half the marinade. Turn the fish over. Stuff the cavity of the fish with half of the lime and orange slices. Brush the top of that side of the salmon with remaining marinade.

4. Roast salmon in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer. Baste fish occasionally with pan juices as it cooks.

5. When cooked, carefully transfer salmon to a serving platter and drizzle with pan juices. Garnish salmon with remaining lime and orange slices and some mint (or cilantro) sprigs and serve.

ROASTED SALMON WITH MAPLE, CITRUS & SOY

Fine West Coast fish roasted and drizzled with a palate awakening sweet, salty and tangy Asian-style glaze spiked with fresh ginger and mustard.

Ingredients Method

3 tbsp maple syrup

1/4 cup soy sauce

2 tbsp orange juice

1 tbsp lemon juice

1 1/2 tsp rice vinegar

1 tsp finely grated peeled fresh ginger

1 1/2 tsp Dijon mustard

1 tsp cornstarch

1 whole (about 3 lb/1.36 kg) sockeye or other salmon

1 small orange, halved and thinly sliced (divided)

1 small lemon, halved and thinly sliced (divided)

1 large green onion, thinly sliced

1. Place syrup, soy sauce, juices, vinegar, ginger, mustard and cornstarch in a small pot and whisk to combine. Bring to a simmer over medium-high heat and cook 1 minute. Remove this glaze from the heat, cover and set aside.

2. Line a large, sided baking sheet with parchment paper. Cut the tail and fins off the fish. Pat the fish dry with paper towel. With a sharp knife, make shallow, diagonal cuts into the skin at 1 1/2-inch or so intervals on both sides of the fish. Set the salmon on the baking sheet.

3. Preheat oven to 400 F. Brush the top of the salmon and it’s cavity with 1/4 cup of the glaze. Turn the fish over. Stuff the cavity of the fish with half of the orange and lemon slices. Brush the top of that side of the salmon with 1/4 cup more of the glaze. Roast salmon in the middle of the oven for 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

4. Carefully transfer salmon to a serving platter. Set the remaining glaze in the pot over medium-high heat and bring to a simmer. Now drizzle it all over the salmon. Sprinkle fish with green onions, garnish with the remaining orange and lemon slices, and serve.

WHOLE TERIYAKI

BBQ SALMON

A whole, trimmed fish, sealed in foil with a gingery, sweet and salty Japanese-style sauce, cooked until delicious on the barbecue.

Ingredients Method

1/2 cup teriyaki sauce

2 tbsp water

2 tbsp brown sugar

1 tbsp rice vinegar

2 tsp finely grated fresh ginger (see note)

2 large garlic cloves, minced

1 1/2 tsp cornstarch

1 whole sockeye or other salmon, patted dry

2 to 3 green onions, thinly sliced

Lemon slices, orange slices and cilantro springs, for garnish (optional)

Hot sauce, such as Sriracha, to taste (optional)

1. Place first 7 ingredients in a small pot and whisk to combine. Bring to a simmer over medium high-heat and cook 1 minute. Remove sauce from heat.

2. Preheat barbecue to medium-high, about 425 F in the chamber. Trim the tail and fins off the salmon. Make several shallow cuts through the top of the skin on both sides of the salmon.

3. Place 3, about 2 foot long, slightly overlapping, sheets of aluminum foil on a work surface. Set salmon in the centre of the foil. Spoon teriyaki sauce mixture over the fish. Fold the foil over the salmon and crimp the top and edges to seal.

4. Place the foil package of salmon on one side of the barbecue and turn the heat off directly underneath it. Leave other side of barbecue on. Close the lid and cook salmon 35 to 45 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145 F on an instant-read thermometer.

5. To serve, open foil and carefully transfer salmon to a platter. Carefully pour any sauce in the foil over top. Sprinkle fish with green onions. If desired, garnish fish with lemon and orange slices and cilantro, and serve with hot sauce, for spooning on portions of it.

SHELLFISH CHAPTER FIVE

CHILLED HOLIDAY SEAFOOD APPETIZER PLATTER

A festive array of well-chilled seafood served with zesty sauces you can dip the seafood into, or top it with.

Ingredients

6 cups water

1/2 lemon, thinly sliced

1/2 small onion, thinly sliced

8 whole black peppercorns

1 bay leaf

1 tsp coarse sea salt or kosher salt, or 1/2 tsp fine salt

18 to 24 Argentine prawns

48 bay scallops (see Note)

200 grams hand-peeled shrimp

1 cup shredded head lettuce

12 English cucumber slices

150 grams imitation crabmeat, cut into 12 bite sized pieces

Seafood sauces, such as cocktail sauce, tartar sauce, wasabi mayo and/or sriracha mayo, to taste (see Note)

Lemon slices and parsley sprigs, for garnish

Note: Sauces good to serve with chilled seafood are sold in our bottled condiment aisle. Bags of bay scallops are sold frozen. Remove and thaw the scallops you need here and keep the rest frozen for another time.

Options: Instead of a platter, serve the seafood on a decorative board.

Method

1. Make what’s called a court bouillon by the placing the water, 1/2 sliced lemon, onion, peppercorns and bay leaf in a medium pot. Bring to a boil over high heat. Lower the heat until the court bouillon gently simmers, and then simmer 5 minutes. Meanwhile, fill a shallow bowl with ice water.

2. When court bouillon has simmered five minutes, add the prawns, return to a simmer, and cook 2 minutes, or until prawns are just cooked through. Use tongs to lift the prawns out of the pot and into the ice water to cool. Add scallops to the court bouillon, return to a simmer and cook 60 to 90 seconds, or until just cooked thorough. Scoop scallops out of the pot and set on a large plate to cool. When prawns have cooled, peel them, leaving the tip of the tails intact. Set prawns on the plate with the scallops, cover and refrigerate until needed.

3. To create the seafood platter, set out a large, 14 x 10 inch or similar sized platter (see Options). Divide lettuce between 6 small, decorative glasses. Divide and top lettuce with the shrimp. Set the glasses on the platter. Top each slice of cucumber with a piece of imitation crabmeat and set them on the platter too. Now arrange the chilled prawns and scallops on the platter, along with some bowls of your chosen seafood sauces. Garnish the platter with lemon slices and parsley sprigs. Tent the platter with plastic wrap, set in the refrigerator and keep chilled until ready to serve. The platter can be prepared an hour or two in advance.

SEAFOOD SAMPLER

Three easy, flavourfull ways to serve seafood.. For a deluxe sampling, make and serve them all. Or, just make the one(s) that appeals the most.

Ingredients

For Layered Seafood Cocktail Dip

1 (250 gram) brick firm cream cheese, at room temperature 1/4 cup mayonnaise

1 cup cocktail sauce (see Note)

125 grams hand-peeled shrimp, patted dry

100 grams imitation crab, patted dry, and flaked and/or cut into small pieces

1 green onion, thinly sliced

For Tempura Shrimp

24 frozen tempura shrimp (see Note) Tempura sauce or ponzu sauce, to taste

For Lemon Butter Prawns and Scallops

36 bay scallops (see Note)

12 large Argentine prawns, peeled with the tip of the tail left intact (see Note)

1/4 cup melted butter mixed with 2 tbsp lemon juice Cajun spice, to taste (see Note)

Note: Cocktail sauce is sold in our condiments aisle; tempura and ponzu sauce is in our Asian foods aisle. Tempura shrimp, such as Aquastar brand, and bags of bay scallops are sold frozen. Remove and thaw the scallops you need here and keep the rest frozen for another time. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle. Other seasonings, such as Old Bay, will also work here.

Method

1. For seafood cocktail dip: Place cream cheese and mayonnaise in a bowl and beat with an electric mixer until blended and lightened. Evenly spread mixture into a shallow 9 inch long, 6 inch wide or similar sized oval dish. Evenly top cream cheese mixture with the cocktail sauce. Coarsely chop half the shrimp and set it on the cocktail sauce along with the imitation crab. Top the dip with the remaining whole shrimp and green onion. Cover and refrigerate until ready to serve. Makes 8 appetizer servings. Serve with crackers.

2. For tempura shrimp: Cook shrimp as described on the package. Arrange on a platter with a bowl of tempura (or ponzu) sauce. Garnish with cucumber slices, if desired. Makes 6 (4 shrimp each) appetizer servings.

3. For lemon butter prawns and scallops: Cut each of 4, 10 inch long wooden skewers, widthwise, each into three pieces. Skewer 3 scallops on each of these small skewers and set them, and the prawns, in a single layer on a large, parchment paper-lined baking sheet. Drizzle scallops and prawns with the melted butter/lemon mixture; sprinkle with Cajun spice. Bake in a 400 F oven 8 to 10 minutes, or until cooked. Arrange seafood on a platter, drizzle with pan juices and serve, garnished with lemon slices and parsley. Makes 6 (2 prawn and 2 scallop skewer each) appetizer servings. If desired, serve seafood with a store-bought sauce, such as tartar sauce or cocktail sauce.

10-MINUTE PRAWN AND SCALLOP BAKE FOR 2

Here’s an easy to make, sumptuous seafood dish for two that takes 10 minutes to bake. This recipe could be doubled if feeding a large group. If you do expand it, use a baking dish larger enough to hold the seafood in a snug single layer.

Ingredients Method

1/4 cup chicken or fish stock

2 Tbsp butter

1/4 tsp paprika

• pinch ground cayenne pepper

1 large garlic clove, minced

10 to 12 large, raw prawns, peeled with the tip of each left intact

20 bay scallops (see Note)

• salt and ground white pepper to taste

1 Tbsp finely chopped green onions

• lemon slices, for squeezing

1. Place stock, butter, paprika, cayenne and garlic in a small pot, set over medium heat, and heat mixture just until butter is melted. Remove pot from the hest.

2. Preheat oven to 425 F. Place prawns and scallops in a single layer in a shallow-sided, 10- x -8-inch or similar sized baking dish. Spoon the stock/ butter mixture over the prawns and scallops, and then season them with salt and pepper. Bake for 10 minutes, or until prawns and scallops are just cooked through. Sprinkle prawns and scallops with green onion, garnish with lemon slices, and serve.

CREAMY FETTUCCINI WITH SCALLOPS, STEELHEAD & ASPARAGUS

Ingredients

200 grams dry fettuccini

2 tsp butter

2 tsp olive oil

16 to 20 bay (40 to 60 count) scallops, patted dry 1 (about 170 gram) steelhead fillet, skin removed & cut into 1 inch cubes

1 tbsp minced shallots

1 medium or large garlic clove, minced

1/2 tsp dried basil

1 tbsp lemon juice

1 (237mL) container whipping cream

1/4 cup freshly and finely grated Parmesan cheese (not the dried powder type)

Salt and ground white pepper to taste

10 to 12 (not overly thick) asparagus spears, tough lower stems trimmed off, spears cut, widthwise, into 1 inch pieces and blanched (see Note)

Lemon slices and parsley sprigs, for garnish (optional)

Method

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about 10 minutes.

2. While pasta cooks, place butter and oil in a large skillet set over medium-high heat. When butter is melted, add the scallops and cubed steelhead and cook and stir 2 minutes, or until just cooked through. Remove skillet from the heat, and use tongs to transfer the scallops and steelhead to a plate.

3. Set the skillet over medium heat, add the shallots, garlic and basil, and cook until fragrant, about 1 minute. Add the lemon juice and simmer it until almost evaporated. Add the cream to the skillet, bring to a simmer, and simmer until cream has reduced by a quarter and thickened slightly, about 1 minute. Mix in the Parmesan cheese, and season with salt and pepper.

4. Put the cooked scallops and steelhead in the sauce. When the pasta is cooked, add 2 tbsp of its cooking liquid to the sauce, and then drain the pasta well. Add the pasta to the sauce and gently toss to combine. Divide pasta between two serving bowls, garnish with lemon slices and parsley sprigs, if using, and serve.

Note: To blanch asparagus, cook in boiling water 2 minutes. Drain well, cool in ice-cold water, and then drain well again.

Rich, creamy pasta sumptuously stocked with scallops, cubes of steelhead and bits of asparagus.

BUTTERY SCALLOPS WITH LEMON, GARLIC & BASIL

Prep Time 15 min Cook Time 7 min Serves 2

Plump scallops seared and set in an easy-to-make, rich and flavourful melted butter mixture. Serve scallops with rice and your favourite vegetables. The scallops cook quickly, so have all ingredients prepped and ready to go before searing them.

Ingredients Method

12 large East Coast scallops

Salt and white pepper, to taste

1 tbsp olive oil

1 garlic clove, minced

3 tbsp butter, or to taste

1 tbsp lemon juice

1/4 tsp finely grated lemon zest

Pinch ground cayenne pepper

2 tbsp chopped fresh basil (see Options)

Lemon slices and basil leaves, for garnish (optional)

1. Preheat oven to 200 F. Pat scallops dry with paper towel and season with salt and white pepper. Pour oil into a large non-stick or cast iron skillet and set over medium-high heat. When oil is hot, add scallops and cook and sear 1 to 2 minutes on each side, or until just cooked through (see Note). Set scallops on a plate and keep warm in the oven.

2. Remove any oil left in the skillet. Set skillet over medium-low heat. Add the garlic and cook and stir 30 seconds. Add butter, juice, zest and cayenne to the skillet and cook and stir until butter is melted and bubbly.

3. Set scallops, and any juices on the plate they sat on, back in the skillet. Sprinkle in the basil. Turn and coat scallops with the butter mixture, garnish with lemon slices and basil, if using, and serve.

Note: When cooked, the scallops will feel slightly firm, but still have a little give in the centre. If overcooked, they’ll feel very firm, shrink in size and become unappealingly chewy.

BAY SCALLOP SEVICHE

Seviche, also spelled ceviche, is a South American-style dish where raw seafood is marinated in and “cooked” by the acidity of citrus juice. In this recipe, bay scallops are used and enhanced with red onion, cherry tomatoes, cilantro and other seasonings. Serve it as a festive appetizer.

Ingredients Method

3 (113 gram) bags frozen bay scallops, thawed

1/2 tsp finely grated lime zest

1/3 cup fresh lime juice

2 tbsp extra virgin olive oil

1 tbsp orange juice

8-10 cherry tomatoes, each quartered

1/4 cup finely chopped red onion

1/2 tsp hot pepper sauce, such as Tabasco sauce, or to taste

2 tbsp chopped fresh cilantro

Sea salt, to taste

Cilantro sprigs, for garnish (optional)

1. Pat scallops dry with paper towel and set in a bowl. Add the lime zest and lime juice and toss to combine. Cover, refrigerate and marinate 4 hours, turning occasionally, or until the scallops are “cooked” by the acidity of lime juice and turn opaque.

2. Drain away most of the liquid from the bowl, leaving about 1 tbsp of it with the scallops. Add the oil, orange juice, tomato, onion, pepper sauce, cilantro and sea salt to the scallops and toss to combine. Cover and refrigerate seviche and let flavours meld at least one hour. Divide seviche between 6, small, decorative glasses or small bowls, garnish with cilantro sprigs, if using, and serve.

Options:If desired, the seviche could also be served over baby salad greens.

SEARED

SCALLOPS WITH LEMON BROWN BUTTER SAUCE

Plump scallops seared and topped with rich brown butter sauce, flavoured with lemon and garlic. Serve the scallops with rice or orzo and a green vegetable, such as asparagus or thin French-style green beans.

Ingredients Method

12 large East Coast scallops

Salt and ground white pepper, to taste

1 tbsp + 1 tsp olive oil

1 small garlic clove, minced

1 tbsp fresh lemon juice

2 tbsp butter

1 tbsp chopped freshly parsley

Lemon slices and parsley sprigs, for garnish (optional)

1. Preheat oven to 200 F. Pat scallops dry with paper towel. Season scallops with salt and pepper. Pour oil into a large non-stick skillet set over medium-high. When oil is very hot, sear scallops 90 seconds to 2 minutes on each side, or until just cooked through. Set scallops on a serving platter and keep warm in the oven.

2. Drain all but 1/2 tsp of the oil from the skillet. Set skillet over medium-low heat. Add the garlic and cook until light golden and aromatic, about 20 to 30 seconds. Add butter and cook until melted and light brown in colour. Mix in the lemon juice and chopped parsley. Spoon the butter mixture over the scallops and serve, garnished with lemon slices and parsley sprigs, if using.

GRILLED SCALLOPS WITH PINEAPPLE CURRY SAUCE

Plump East Coast scallops grilled and served with a palate awakening, sweet and sour, curry-spiced pineapple sauce. Serve the scallops with rice and stir-fried vegetables.

Ingredients

1 cup peeled, cored and cubed fresh pineapple (see Note) 1/2 cup unsweetened pineapple juice or orange juice, plus more, if needed (see Options)

1 tsp mild or medium curry powder

2 tbsp brown sugar

1 tbsp lime juice or rice vinegar

1 tbsp soy sauce

1 medium garlic clove, chopped

2 tsp peeled and chopped fresh ginger

1 tsp cornstarch

10 to 12 large, fresh East Coast scallops

1 tbsp vegetable oil, plus some for the grill

Salt to taste

Lime wedges and cilantro sprigs, for garnish (optional)

Note: When cooked, the scallops will feel slightly firm, but still have a little give in the centre. If overcooked, they’ll feel very firm, shrink in size and become unappealingly chewy.

Method

1. Make sauce by placing pineapple, pineapple juice (or orange juice), curry powder, sugar, lime juice (or vinegar), soy sauce, garlic, ginger and cornstarch in a food processor, blender or cup that came with your hand (immersion) blender. Puree mixture until very smooth and transfer to a small pot.

2. Set sauce over medium-high heat, bring to a simmer, and simmer 1 to 2 minutes. Add a bit more juice to the sauce if you find it too thick. Remove sauce from the heat, cover and set aside until needed.

3. Heat a stovetop or electric non-stick grill, or your barbecue, to medium-high heat. Thoroughly pat scallops dry with paper towel and set on plate. Drizzle scallops with the 1 tbsp oil and gently toss to coat. Season scallops with salt. When grill is hot, lightly oil the bars of the grill. Grill scallops 1 to 2 minutes per side, or until just cooked through (see Note and Options).

4. While scallops cook, bring sauce back to a simmer. When cooked, serve scallops with the sauce and, if desired, garnish with lime wedges and cilantro sprigs.

Options: An equal amount of canned, drained, pineapple chunks, and 1/2 cup of their juice, could replace the fresh pineapple and juice called for in this recipe. If you would prefer to sear the scallops, rather than grill them, heat 1 to 2 tbsp vegetable oil in a large, 12 inch wide skillet set over medium-high heat. When oil is very hot, add scallops and cook and sear 1 to 2 minutes on each side, or until just cooked through.

SCALLOPS WITH LEMONY LEEK SAUCE

Plump, fresh scallops seared and set in a tangy, sumptuous cream sauce flecked with bits of leek and tarragon.

Ingredients

2 tsp olive oil (divided)

1/2 cup diced leek, pale green and white part only (see Note)

1 small garlic clove, minced

1 tbsp lemon juice

1/4 tsp finely grated lemon zest

1 tsp chopped fresh tarragon, or 1/4 to 1/2 tsp. dried tarragon (see Options)

2/3 cup whipping cream

10 to 12 large, fresh East Coast scallops

Salt and white pepper to taste

Note: Diced in this recipe means to cut into 1/4 - 1/2” cubes. 1 small leek should yield the amount needed here.

Options: Instead of tarragon, try chopped dill or parsley, or snipped chives, to taste, in the sauce.

Method

1. Place 1 tsp of the oil in a small pot set over medium, medium-high heat. Add leeks and cook until tender, about 4 minutes. Mix in garlic and cook 1 minute more. Add juice, zest and tarragon and simmer until juice has reduced to about 1 tsp. Pour cream into the pot and bring to a simmer. Remove pot from the heat, cover and set aside until needed below.

2. Pat scallops dry with paper towel; season with salt and pepper. Place butter and remaining 1 tsp oil in a large skillet set over medium-high heat. When butter is melted and no longer foaming, add scallops to the skillet and sear 1 minute on each side.

3. Remove skillet from the heat. Lift out scallops and set on a plate. Drain fat from the skillet. Set skillet back on the heat, reducing it to medium. Now pour the lemony leek sauce into the skillet, bring to a simmer and reduce until lightly thickened. Season sauce with salt and pepper.

4. Return the scallops to the skillet, heat through a minute or two, and serve.

BACON WRAPPED SCALLOP SLIDERS

Prep Time 15 min Cook Time 13-15 min Serves 8 sliders

Smoky, succulent, bacon-wrapped scallops stuffed in small buns with a chili-spiced mayo. Serve two sliders per person as a meal with fries and coleslaw, or with a green or Caesar salad. The sliders could also be served as an appetizer.

Ingredients

1/3 cup mayonnaise

2 tsp sriracha (see Note)

1 tsp honey

1 tsp soy sauce

1 tsp lemon juice

16 frozen bacon-wrapped scallops, thawed (see Note)

8 potato or small dinner buns, split and warmed (see Note)

Dill pickle slices, to taste

8 small lettuce leaves

Method

1. Combine mayonnaise, sriracha, honey, soy sauce and lemon juice in a small bowl. Cover sriracha mayo and refrigerate until needed.

2. Set an oven rack in the lower part of the oven. Preheat oven to 450 F. Set scallops on a non-stick baking sheet, set in the lower part of the oven and roast 10 minutes. Turn each scallop over and roast 3 to 5 minutes more, until scallops and bacon are cooked.

3. Spread cut sides of buns with sriracha mayo. Set a lettuce leaf and some pickle slices on each bottom bun. Remove toothpick from each bacon wrapped scallop and set 2 on each bottom bun. Set on top buns and serve.

Note: Sriracha is sold in our Asian foods aisle. Clear Ocean brand bacon wrapped scallops were used when testing this recipe. Two 260gr boxes should yield the number of scallops required here. Potato buns and dinner buns are available in our Bakery Department.

SCALLOP & MUSHROOM

Seared scallops and sautéed mushrooms combined in a rich sauce, spooned into flaky, golden shells of puff pastry. Serve the vol-au-vent with a side salad, or with rice and a steamed green vegetable.

Ingredients Method

4 Tenderflake Patty Shells (also called Vol-auVent; see Note)

1 lb (40 to 60 count) scallops, thawed if frozen (see Note)

Salt and ground white pepper, to taste

2 1/2 tbsp olive oil (divided)

1 tbsp butter

1/2 lb (227 grams) small brown or white mushrooms, thinly sliced

2 tbsp minced shallot

1 large garlic clove, minced

2 tbsp all-purpose flour

1/2 tsp dried tarragon or dill

Pinch ground cayenne pepper

1 1/2 cups chicken or fish broth or stock (divided)

1/2 cup half and half cream or whipping cream

1 tbsp chopped fresh parsley (optional)

Options: Patty shells, also called vol-auvent, are sold in our frozen foods aisle. If they are not quite as rich golden as you would like after baking them as per package directions, simply bake them a bit longer until they are.

1. Bake patty shells (vol-au-vent) as per package directions and set aside until needed (see Options).

2. Thoroughly pat scallops dry with paper towel and season with salt and pepper. Pour 1 1/2 tbsp of the oil into a large non-stick skillet set over medium-high heat. When oil is hot, add half the scallops and sear and stir them about 1 minute, until lightly browned. Lift scallops out of the skillet and set on a plate. Sear the rest of the scallops as you did the first batch and set on the plate too.

3. Add butter and remaining 1 tbsp oil to the skillet. When butter is melted, add mushrooms, shallot and garlic and cook until mushrooms are tender, about 5 to 6 minutes. While mushrooms cook, preheat oven to 250 F

4. Mix flour, tarragon (or dill) and cayenne into the mushrooms and cook one minute more. Slowly stir in 1/2 cup of the broth (or stock). When mixture is thick, mix in the rest of the broth (or stock) and the cream. Bring this mixture to a gentle simmer, adjusting the heat as needed. Simmer 5 minutes, or until lightly thickened; season with salt and pepper.

5. Set patty shells in the oven to warm up a few minutes. Mix the scallops and any liquid on the plate into the mushroom mixture. Simmer and warm scallops 3 to 4 minutes, until hot and cooked through.

6. Set a patty shell on each of 4 plates. Cut a circle of pastry out of the centre of each one to create a cavity. Spoon scallop/mushroom mixture in and around each patty shell. Sprinkle with parsley, if using, and serve.

Note: 40 to 60 count is a reference to how many scallops of that type are in one pound. The plates, napkins, placemat and cutlery shown in the photo are from

SEARED SCALLOP POKE BOWL

Poke, pronounced “POH-kay,” is a Hawaiian-style dish often made with marinated raw fish, such as tuna. In this version, quickly seared, barely cooked scallops are used. To make a meal of the scallop poke, it’s set in a bowl with seasoned sushi rice and your choice of toppings.

Ingredients

1 tbsp vegetable oil

30 (40 to 60 count) scallops (about 300 grams), thawed if frozen (see Note)

1 tbsp orange juice

2 tsp lime juice

1 tsp brown sugar

1 tsp sesame oil

1/2 tsp finely grated fresh ginger

1/2 tsp Sriracha or other smooth hot chili sauce, or to taste

1 cup sushi rice (see Note)

1 1/3 cups cold water

2 tbsp rice vinegar

2 tsp granulated sugar

1/2 tsp salt, or to taste

1 large green onion, cut in half lengthwise, then very thinly sliced

Toppings, to taste, such as cubed avocado, chopped, unsalted roasted cashews, small cilantro sprigs, micro greens or pea shoots, sliced fresno or jalapeno pepper, sliced cucumber, sliced radishes and/or grated carrot

Note: 40 to 60 count is a reference to how many scallops of that type are in one pound. Sushi rice is sold in our Asian foods aisle.

Method

1. Thoroughly pat scallops dry with paper towel. Cut each scallop in half. Pour oil into a large non-stick skillet set over medium-high heat. When oil is very hot, add half the scallops and sear and stir about 45 seconds, until lightly browned and barely cooked. Lift scallops out of the skillet and set on a plate. Sear the rest of the scallops as you did the first batch and set them on the plate. Cool scallops to room temperature.

2. Combine soy sauce, juices, sugar, sesame oil, ginger, Sriracha and green onion in a medium bowl. Mix in the scallops. Cover, refrigerate and marinate scallops 1 to 2 hours.

3. Put rice in a small pot and cover with cold water. Use your hands to rub the grains together to remove excess starch from the rice. Drain water from the rice. Add the 1 1/3 cups of fresh cold water to the pot. Bring rice to a boil over high heat. Now turn heat to its lowest setting, cover and steam rice until tender, about 15 minutes.

4. While rice cooks, place vinegar, sugar and salt in a second small pot. Set over medium-high heat, bring to a boil a few seconds and stir to dissolve the sugar. Remove from the heat. When rice is cooked, spread it in a large, shallow-sided pan. Stir in the vinegar mixture. Use this seasoned rice for the poke bowls, serving it warm (not hot) or at room temperature.

5. To make poke bowls, divide seasoned rice between 2 shallow servings bowls. Divide and top the centre of the rice in each bowl with scallop poke. Now set your desired toppings, to taste, alongside the scallop poke in each bowl, and serve.

SEARED SCALLOPS WITH SALSA VERDE

Succulent scallops topped with a vibrant green, aromatic and piquant sauce. Serve the scallops as an appetizer while sipping sparkling wine. Or serve as a main course, with rice pilaf and roasted cherry tomatoes.

Ingredients

1/3 cup finely chopped fresh parsley

2 anchovy fillets, minced, or 2 tsp anchovy paste

1 large garlic clove, minced

2 tbsp capers, finely chopped

1 tsp Dijon mustard

1/2 tsp finely grated lemon zest

1 tsp lemon juice

1/4 cup + 2 tbsp extra virgin olive oil, plus more if needed (divided)

24 large East Coast scallops

Salt and white pepper, to taste

Lemon slices and halved cherry tomatoes, for garnish (optional)

Method

1. Combine parsley, anchovy, garlic, capers, mustard, zest and juice in a small mixing bowl. Slowly mix in 1/4 cup of the olive oil, adding a bit more if you would like the salsa verde to be thinner. Cover and refrigerate salsa verde until needed. It can be made several hours before serving.

2. When ready to cook the scallops, remove the salsa verde from the refrigerator and let warm at room temperature for 20 minutes. Pat scallops dry with paper towel and season with salt and white pepper.

3. Heat 2 tbsp of olive oil in a very large, 12-inch wide skillet set over mediumhigh heat (see Options). When oil is very hot, add scallops and sear 1 to 2 minutes on each side, or until just cooked through (see Note). Set scallops on a serving plate and top each one with a small spoonful of the salsa verde. Garnish with lemon slices and cherry tomatoes, if using, and serve.

Note: When cooked, the scallops will feel slightly firm, but still have a little give in the centre. If overcooked, they’ll feel very firm, shrink in size and become unappealingly chewy. The plate, bowl and small forks shown in the photograph are from Quality Foods, A Step Above.

Options: If you don’t have a very large skillet, sear the scallops in two smaller ones, dividing the 2 Tbsp of olive oil between them.

ROASTED LOBSTER TAILS WITH LEMON BUTTER DIPPING

SAUCE

Succulent lobster made even more so by serving it with rich butter sauce. You can prepare the lobster for cooking, restaurant-style, as shown in the photo, where, before cooking, the meat is removed from shell and set on top of it. Or, simply cut each tail in half (see Method).

Ingredients Method

4 (3 to 4 ounce) lobster tails, thawed if frozen, and patted dry

1 tbsp butter, melted

Salt and ground white pepper, to taste

1 tbsp lemon juice

Splash Tabasco or other hot pepper sauce

Pinch garlic powder

1/4 cup cold butter, cut into small cubes

1 tbsp chopped fresh parsley

Options: The lobster tails can be made oven-ready several hours in advance; cover and refrigerate until ready to roast them. Brush with melted butter and season with salt and pepper, just before doing so.

1. Line a baking sheet with parchment paper. With kitchen scissors, make a shallow lengthwise cut through the top shell of each lobster tail. Carefully, but firmly, spread each shell open. Now carefully pull out the meat from each shell. Close the shells and set on the baking sheet, fanning out the tip of each tail. Set the lobster meat on top of the shells, insuring they sit nicely in place. (If cutting and preparing the lobster tails in this fashion is too fussy for you, your second option is to simply cut each tail in half lengthwise. Loosen the meat from the shell, and set the meat back in place; this will make it easier to pull the meat out of the shell once cooked. Set the lobster, cut side up, on the baking sheet.)

2. Preheat oven at 425 F. Lightly brush the lobster meat with melted butter; season with salt and pepper. While the oven heats, place lemon juice, Tabasco and garlic powder in a small pot set over medium-low heat. When juice is warm, add the cold butter, a few cubes at a time, stirring them until they melt and mix with the juice. Keep adding and mixing in the butter, a few cubes at a time, until all is used. Mix in the parsley, cover sauce and keep warm on low heat.

3. Roast the lobster tails 8 to 10 minutes, or until just cooked through. Plate lobster and serve with bowls of the lemon butter sauce, for dipping.

LOBSTER TAILS ROASTED WITH BUTTER, GARLIC & LEMON

Sumptuous lobster tails, where the meat is butterflied, presented and roasted on top of the shell like they do in restaurants. Serve the lobster as a main course with rice or miniature potatoes and asparagus. Or make surf and turf by serving the lobster tails with tender steaks.

Ingredients Method

8 (2 to 3 oz.) lobster tails, thawed if frozen, and patted dry

3 tbsp butter

1 tsp minced garlic

Pinches of dried, crumbled tarragon, cayenne pepper and paprika

2 tsp lemon juice

4 lemon wedges and 4 parsley sprigs, for garnish

Melted butter, to taste, for dipping (optional)

Note: When cooked, the lobster meat will feel slightly firm, not stiff and rubbery, a sign it’s overcooked, and not soft and spongy, a sign it’s not cooked through.

Options: This recipe can be halved if you’re only feeding two. If butterflying the lobster tails is too much fuss, take a simpler approach and simply cut each lobster tail in half lengthwise. Set the half pieces of lobster on the baking sheet, cut side up. Brush cut sides of the lobster with the melted butter mixture, and bake 8 to 10 minutes, until cooked.

1. Line a large baking sheet with parchment paper. To give the lobster tails a butterflied restaurant-style presentation, set a lobster tail on a work surface (see Options). With kitchen scissors, and starting at the open end of the tail, cut a lengthwise slit through the centre of the top shell, stopping when you reach the fanned part of the tail. When you do that, you’ll also cut into the top of the meat a bit, which will help it sit flat when set on the shell.

2. Carefully, but firmly, spread the shell open where you’ve made the slit (don’t worry if it breaks in spots, you can squeeze and form the shell back together after the meat is removed.) Carefully pull out the lobster meat in one piece. Close the empty shell and set on the baking sheet. Set the lobster meat on top of the empty shell as you see in the photo. Butterfly the remaining lobster tails as you did the first one and set them on the baking sheet. (The lobster tails can be prepared to this point many hours in advance. Cover and refrigerate until ready to roast.)

3. Preheat oven to 425 F. Place the 3 tbsp butter, garlic, tarragon, cayenne and paprika in a small pot, set over medium heat and cook just until butter melts. Remove from heat and mix in the lemon juice.

4. Generously brush butter mixture on the lobster meat. Roast lobster tails 8 to 10 minutes, or until just cooked through (see Note). Set two lobster tails on each serving plate with, if desired, a small dish of melted butter, for dipping. Garnish with lemon wedges and parsley sprigs, and serve.

CREAMY PESTO FETTUCCINE WITH BROILED LOBSTER TAILS

Prep Time 20 min Cook Time 18 min Serves 2

Pasta tossed with a rich, easy to make, pesto-flavoured sauce. Things get even more decadent when servings of the pasta are topped with split, butter-basted, broiled lobster tails

Ingredients Method

4 (2 to 3 oz.) lobster tails, thawed if frozen, and patted dry

2 tbsp melted butter

2 tsp lemon juice

1/4 tsp smoked or regular paprika

Pinch ground cayenne pepper and garlic powder

1/3 to 1/2 lb dried fettuccine

1/4 cup white wine

1 (250 mL) container whipping cream

Salt and black pepper, to taste

2 tbsp store-bought or homemade pesto

2 to 3 tbsp freshly grated Parmesan cheese

Lemon slices and fresh basil leaves, for garnish (optional)

Note: The pasta bowls and napkins shown in the photo are from Quality Foods, A Step Above.

1. Cut each lobster tail lengthwise in half. Set the tails on a sided baking sheet cut side up. Combine butter, juice, paprika, cayenne and garlic powder in a small bowl. Generously brush mixture on cut sides of the lobster tails. Refrigerate lobster tails until ready to cook. They can be made oven-ready an hour or two in advance.

2. Bring a large pot of lightly salted water to a boil. When water is coming to a boil, make sauce for the pasta. Start by placing wine in a large skillet set over medium-high heat. Simmer and reduce wine to just 1 tbsp. Now add the cream, return to a simmer, simmer 1 minute, and then remove sauce from the heat.

3. Set an oven rack 6 inches beneath your oven’s broiler. Preheat broiler to high. When water is boiling, add pasta and cook until just tender (see package for suggested cooking time).

4. When pasta is cooked, drain well, reserving 1/4 cup of its cooking liquid. Set lobster tails under the broiler and cook until just cooked through, about 3 to 5 minutes. When cooked, turn off broiler and keep lobster warm in the oven.

5. Return sauce to a simmer, mix in pesto and cheese, and season with salt and pepper. Add the fettuccini and reserved pasta cooking liquid, toss to combine and heat through 1 to 2 minutes. Divide fettuccini between 2 pasta bowls. Arrange the lobster tails on top of the pasta. Garnish with lemon slices and basil leaves, if using, and serve.

SPLIT ROASTED LOBSTER FOR TWO

Here’s a simple, sumptuous, buttery way to reheat and serve the whole cooked lobsters we sell on special occasions, such as New Year’s and Valentine’s Day. Serve the lobster with boiled miniature potatoes and asparagus.

Ingredients Method

2 (1 lb) cooked, cold Atlantic lobsters

1/3 cup very soft butter

1 medium garlic clove, minced

1/2 tsp finely grated lemon zest

1/4 tsp dried tarragon

1/4 tsp smoked or regular paprika

Pinch ground cayenne pepper

1 tbsp chopped parsley

Lemon wedges

Options: If desired, if you really like butter, also serve the lobster with 2 small bowls of it, melted, for dipping.

1. Carefully cut each lobster in half lengthwise and remove the innards. Set the lobster halves, cut side up, in a shallow roasting pan.

2. Preheat oven to 425 F. Combine butter, garlic, zest, tarragon, paprika and cayenne in a small bowl. Now use a small spoon to spread the flavoured butter on the flesh and cavity of each half lobster.

3. Set lobster in the oven and roast 8 to 10 minutes, until hot. Set 2 half pieces of lobster on each of 2 large, warm dinner plates. Spoon any butter that dripped into the pan over them, sprinkle with parsley and serve with lemon wedges, for squeezing.

SHRIMP SALAD WITH WINTER CITRUS & AVOCADO

Ingredients Method

1⁄3 cup +1 tbsp plain yogurt

1 tbsp orange juice

2 tsp rice vinegar

2 tsp honey

1/4 tsp dried oregano

1⁄8 tsp ground cumin

Salt and ground white pepper, to taste

1 head butter lettuce, separated into leaves, or 4 cups mixed salad greens

1 small red grapefruit, peeled and pith removed, halved and thinly sliced

1 large orange, peel and pith removed, halved and thinly sliced

1 medium ripe avocado, quartered lengthwise, pitted, & cut into thin wedges

250 grams hand-peeled shrimp

Italian parsley leaves, to taste (optional)

1. Make salad dressing by combining yogurt, juice, vinegar, honey, oregano, cumin, salt and pepper in a small bowl.

2. To makes salads, line two plates with butter lettuce leaves (or mixed salad greens). Fan the grapefruit, orange and avocado slices around the outer edges of the lettuce (or greens). Divide and mound shrimp in the centre of each salad. Top each salad with some Italian parsley sprigs, if using, and then serve with the dressing, for drizzling on the salads at the table.

Bright pink hand peeled shrimp are accompanied in this salad with lettuce, sliced citrus fruit and avocado, all drizzled with a tangy yogurt dressing.

ARGENTINE PRAWNS WITH CHIMICHURRI

This succulent, Argentine prawn dish for two has tangy, herbaceous, garlicky and other rich and appealing flavours. Serve it with crusty bread to soak up any of the chimichurri mixture left in the pan after the prawns are eaten. Make a meal by serving the prawns with steamed rice or boiled miniature potatoes and a green salad.

Ingredients Method

1/4 cup packed Italian (flat-leaf) parsley

1/8 cup packed cilantro leaves

1 large garlic clove, sliced

2 Tbsp olive oil

2 tsp lemon juice

1/8 tsp red pepper flakes

1/4 tsp dried oregano

• salt and freshly ground black pepper, to taste

14 Argentine raw red prawns, peeled with the tip of each tail left intact (see Options)

2 Tbsp butter

• lemon slices, for garnish

1. To make chimichurri, place parsley, cilantro and garlic on a cutting board and with a large knife chopped them as finely as you can. Transfer the chopped mixture to a small bowl, and then mix in the olive oil, lemon juice, pepper flakes, oregano, salt and pepper.

2. To cook prawns, set a large skillet over medium-high heat and add the butter. When butter is melted, add prawns and cook 90 seconds. Turn each prawn over, and then spoon some of the chimichurri sauce over each one. Cook prawns 90 seconds more, or until cooked through, and then serve right from the skillet, garnished with lemon slices.

Options: When Argentine prawns are unavailable, any other large, 16- to 20-count, prawn or shrimp will also work in this recipe.

PARMESAN PEA RISOTTO WITH PRAWNS FOR TWO

Ingredients

Prep Time 25 min

Cook Time 33 min Serves 2

An Italian-style dinner for two that sees toothsome risotto topped with delicious prawns.

Method

3 cups chicken, fish or vegetable stock

1 tbsp + 2 tsp olive oil (divided)

1/2 cup finely diced onion

1 medium garlic clove, minced

3/4 cup risotto rice (see Note)

1/4 cup white wine

Salt and ground white pepper, to taste 1/3 to 1/2 cup freshly grated Parmesan cheese (not the dried, powdered type)

1/2 cup frozen green peas

1 tbsp chopped parsley

12 large prawns, peeled with the tip of the tail left intact

1 tbsp butter

Pinch each of cayenne pepper, paprika and dried oregano

1 tbsp lemon juice

Lemon slices and parsley sprigs, for garnish

Note: Risotto rice, also called Italian-style rice and by a specific variety of it, such as arborio, is sold in our bagged rice aisle.

1. Place stock in a small pot and set over low heat. Heat 1 tbsp olive oil in a second, mediumsized (8 inch or so wide) pot set over medium, medium-high heat. Add onion and cook 3 minutes. Add rice and garlic and cook, stirring, 3 minutes more, or until rice has a slightly nutty, toasted aroma.

2. Pour wine into the pot and cook until it’s almost fully absorbed by the rice. Add 1/2 cup of the stock, bring it to a slow simmer, lowering the heat as needed to maintain that slow simmer (very small bubbles should just break on the surface). Simmer and occasionally stir until that stock is almost fully absorbed by the rice. Add remaining stock, 1/2 cup at a time, cooking and stirring until the liquid is almost absorbed by the rice before making the next addition. (You may not need quite all the stock to cook the rice. Total cooking time will be about 30 minutes).

3. Taste the rice, and when tender, stir in Parmesan cheese, peas and chopped parsley; season with salt and pepper. Cover and keep risotto warm on low heat while you cook the prawns. To do that, set a large skillet over medium-high heat and add the butter, 2 tsp olive oil, cayenne, paprika and oregano. When butter is melted, add prawns and cook about 90 seconds per side, or until just cooked through. Now drizzle prawns with lemon juice.

4. Divide risotto between two warm, shallow serving bowls. Divide and arrange prawns on top of the risotto and drizzle them with the pan juices. Garnish with lemon slices and parsley sprigs, and serve.

PROSCIUTTO WRAPPED SHRIMP WITH LEMON HERB DIP

Prep Time 25 min

Cook Time none Serves 5

Cooked, peeled shrimp prepared Italian-style, wrapped in prosciutto, set on a platter and served chilled with a tangy, herbaceous dip. The shrimp can also be served hot (see Options below).

Ingredients

2/3 cup mayonnaise

1/2 tsp finely grated lemon zest

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 medium garlic clove, minced, or 1/8 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried basil

Pinch red pepper flakes or ground cayenne pepper

20 cooked, cold, peeled shrimp (26 to 30 count; see Note)

10 paper-thin slices prosciutto, each halved lengthwise (see Note)

Lemon slices and parsley sprigs, for garnish

Method

1. To make dip, in a bowl, combine mayonnaise, zest, juice, parsley, garlic, oregano, basil and pepper flakes (or cayenne pepper). Cover and refrigerate until needed. Dip can be made many hours before serving.

2. Tightly wrap a half piece of prosciutto around each shrimp. Set shrimp on a serving platter. Wrap and refrigerate until ready to serve. Shrimp can be made several hours before serving. To serve, unwrap shrimp, garnish with lemon slices and parsley sprigs, and serve with the dip.

Note: 1 (340gr) bag of frozen Quality Foods peeled, cooked shrimp (26 to 30 count) should yield the amount needed here. Thaw and pat dry before using. Packages of sliced prosciutto are sold in our Deli Department. One (100gr) package of Marc Angelo brand prosciutto yielded the 10 slices needed here. You can also buy sliced prosciutto from our Deli showcase.

Options: To serve the prosciutto-wrapped shrimp hot, set them on a large, parchment paper-lined baking sheet. Set in 425 F oven 5 to 10 minutes, or until shrimp are hot. Arrange on a platter, garnish with lemon slices and parsley sprigs and serve with the dip.

EASY TASTY SHRIMP & SMOKED SALMON APPYS

Prep Time 10 - 25 min Cook Time (see

Here are simple, tasty ways to use the smoked salmon nuggets and various types of shrimp sold in our Seafood Department. If you wanted to serve larger portions of them, the recipe for each appy can be expanded per appy

Ingredients

Mini Shrimp Cocktails:

300 grams hand-peeled shrimp

1 1/2 cups shredded lettuce

Cocktail sauce, to taste

12 small lemon slices and parsley sprigs, for garnish

Tempura Shrimp:

18 tempura shrimp

Sweet Thai chili sauce, ponzu sauce or plum sauce, to taste

Lemon Chili Garlic Prawns:

3 tbsp olive oil

1 tbsp lemon juice

Pinch or 2 red pepper flakes

1/2 tsp each dried oregano and smoked or regular paprika

1 large garlic clove, minced

1 (frozen, 340 gram bag) peeled, cooked, Quality Foods shrimp, thawed

2 tbsp chopped parsley

Smoked Salmon Potato Bites:

9 miniature potatoes

1/4 cup sour cream or tzatziki, or to taste

6 smoked salmon nuggets, each sliced in 3 pieces

Dill sprigs, for garnish

Method

Mini Shrimp Cocktails:

Divide lettuce between 12 small, decorative glasses. Divide and top lettuce with the shrimp. Top shrimp with cocktail sauce, garnish with lemon and parsley. Makes 12 servings

Tempura Shrimp:

Cook tempura shrimp as described on the package. Arrange on a platter with a bowl of one of the suggested sauces for dipping. Garnish with lime slices, if desired. Make 6 (3 shrimp each) servings.

Lemon Chili Garlic Shrimp:

Place all ingredients in a large skillet. Set over medium-high heat and cook, stirring occasionally, until shrimp are hot, about 3 to 4 minutes. Makes 5 (about 4 shrimp each) servings.

Smoked Salmon Potato Bites:

Simmer potatoes covered with water until just tender, about 10 minutes. Drain and cool. Cut each potato in half and set, cut-sideup, on a serving platter (trim a little from the bottom if they don’t sit straight). Top each potato with a small spoon of sour cream (or tzatziki). Set 2 pieces of smoked salmon on each potato; garnish with dill sprigs. Makes 6 (3 bites each) servings.

CHILLED PRAWNS WITH ZESTY CAESAR COCKTAIL SAUCE

Ingredients Method

1 cup Clamato Original (see Note)

1/2 cup + 1 tbsp ketchup

1 tbsp each vodka, horseradish & fresh lemon juice

1 tsp Worcestershire sauce, or to taste

1/2 tsp Tabasco, or to taste

10 cups water

1 medium lemon, thinly sliced

1 small onion, halved and thinly sliced

10 whole black peppercorns

1 bay leaf

1 tsp sea salt

24 large, wild Argentinean prawns

Lemon wedges and parsley sprigs, for garnish

Note: Shake the bottle or can of Clamato before measuring what you need for the recipe. Prawns are cooked when they turn bright pink and feel just slightly firm to the touch. If they feel overly soft, they are not cooked through. If they become very firm, the prawns are overcooked.

1. Pour Clamato into a 9 inch non-stick skillet, set over medium heat and bring to a simmer. Simmer Clamato until lightly thickened and greatly reduced to 1/3 cup. Pour reduced Clamato into a small mixing bowl, scraping the bottom of the skillet to ensure you get all of it. When Clamato has cooled, mix in the ketchup, vodka, horseradish, lemon juice, Worcestershire and Tabasco. Cover this cocktail sauce and refrigerate until needed.

2. Place 10 cups water, sliced lemon, onion, peppercorns, bay leaf and salt in a tall, not overly wide pot. Bring to a boil over high heat. Now lower heat until mixture gently simmers. Simmer five minutes. Add prawns, return to a simmer, and cook 2 minutes, or until just cooked through (see Note). While prawns cook, fill a large bowl with ice water.

3. When cooked, drain the prawns, and then set and submerge in the ice water to cool. When cold, peel the prawns, leaving the tip of tails intact. Set prawns on a plate, cover and refrigerate until ready to serve. Prawns and cocktail sauce can be prepared many hours in advance.

4. To serve, you have two options. The simpler way is to arrange the prawns on a platter, garnish with lemon wedges and parsley sprigs, and serve with the cocktail sauce, for dipping. Or, for a more fanciful, single serving presentation, set out 4 martini or other V-shaped glasses or bowls. Put some cocktail sauce in each glass or bowl. Hook 6 prawns on the rim of each glass or bowl. Garnish each glass or bowl with a lemon wedge and parsley sprig, and serve.

Large, chilled, wild prawns served with a zesty Caesar flavoured cocktail sauce, spiked with reduced Clamato juice and a splash of vodka.

HONEY GINGER PRAWNS WITH PEPPERS

& SPRING ONIONS

Prawns, quickly seared, and then set in a saucy mixture of bell peppers and green onions, all enhanced with sweet, salty, sour and spicy flavours. This dish cooks quickly, so have your ingredients chopped and ready before firing up the stove.

Ingredients

1/4 cup honey

2 tbsp soy sauce

1 tbsp lime juice

1 tsp Sriracha or other Asian style hot chili sauce, or to taste

1 tsp cornstarch

12 large, wild, Argentinean prawns, peeled with the tail portion left intact

2 tbsp vegetable oil

1/2 medium yellow or orange bell pepper, cubed

1/2 medium red bell pepper, cubed

1/3 to 1/2 cup thinly sliced red onion or shallot

2 tsp finely chopped fresh ginger

1 medium garlic clove, minced

2 medium green onions halved lengthwise & sliced widthwise into 2 inch pieces

Method

1. Combine honey, soy sauce, lime juice, Sriracha and cornstarch in a small bowl.

2. Pat prawns dry with paper towel. Place oil in a large, non-stick skillet or wok set over medium-high heat. When hot, add prawns and cook about 45 seconds per side, or until just cooked through. Transfer prawns to a plate.

3. Add the bell peppers, red onion (or shallots), ginger and garlic to the pan and stir-fry about 90 seconds. Give the honey mixture a stir and then pour into the pan. Bring to a simmer, and then set the prawns and green onions in the pan. Cook and stir 1 to 2 minutes more, or until prawns and green onions are hot, and serve.

BABY SPINACH CAESAR SALAD WITH PRAWN SKEWERS

Earthy baby spinach tossed with tangy caesar dressing and homemade sourdough croutons, plated and served with Cajun spiced prawns skewers. Would make a nice spring or summer lunch or dinner.

Ingredients

2 cups sourdough bread, cut into 3/4 inch cubes (see Note)

4 tbsp olive oil (divided)

1/4 cup freshly grated Parmesan cheese, plus some for sprinkling

6 cold, cooked prawn skewers, patted dry

1 tsp finely grated lemon zest

1 tbsp lemon juice

2 tsp Cajun spice (see Note)

1/2 cup store-bought or homemade caesar dressing (see Note)

1 (5 oz/142 g) tub fresh baby spinach

6 lemon slices, halved, for garnish

Note: Sourdough bread is available in our Bakery Department. 2 slices of it should yield the cubed bread needed here. Cajun spice, also called Cajun seasoning, is sold in our bottled herb and spice aisle.

Method

1. Preheat oven to 375 F. Line a baking sheet with parchment paper, unless non-stick. Place bread in a bowl. Add 2 Tbsp of the oil and 1/4 cup parmesan cheese and toss to combine. Spread bread in a single layer on the baking sheet. Bake 8 minutes, and then give bread a stir. Bake 5 minutes more, or until you have golden croutons. Remove from the oven and set croutons aside for now.

2. Set prawns skewers on a wide plate. Combine remaining 2 Tbsp olive oil, lemon zest, lemon juice and Cajun spice in a small bowl. Brush some of the mixture on both sides of each prawn skewer.

3. Put caesar dressing in a large bowl. Add the spinach and croutons and toss to coat. Divide the salad among 4 plates. Sprinkle with Parmesan cheese, to taste, and garnish with lemon slices. Set two prawns skewers beside the salad on each plate, and serve.

To make your own caesar salad dressing, combine, in a bowl, 1⁄3 cup mayonnaise, 2 minced garlic cloves, 1 tbsp each lemon juice, water & olive oil, 1 tsp each Dijon mustard, anchovy paste, & red wine vinegar, a few splashes Worcestershire & Tabasco, & freshly ground black pepper, to taste.

SPAGHETTI WITH PRAWNS, GARLIC AND CHILIES

This is an aromatic, bright tasting, easy to make pasta dish rich with plump prawns.

Ingredients

200 to 225 grams dry spaghetti

2 tsp butter

2 tsp olive oil

1 large garlic clove, minced

1/8 tsp red pepper flakes, or to taste

12 to 14 large cooked, cold peeled prawns or shrimp (see Note)

1/4 cup chicken or vegetable stock

2 tbsp chopped fresh parsley, basil or oregano

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan cheese, to taste

Parsley, basil or oregano sprigs, and lemon slices, for garnish

Note:Cooked, peeled prawns are sold in our Seafood Department. You can buy them frozen, or thawed from frozen.

Method

1. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until just tender (see package for suggested cooking time).

2. When spaghetti is almost cooked, place butter and oil in a 10 inch or so wide skillet set over medium, medium-high heat. When butter is melted, add garlic and pepper flakes and cook and stir a few seconds until garlic is fragrant and very light golden (do not burn). Add the prawns and stock, bring to a simmer, and cook 1 to 2 minutes, or until prawns are hot.

3. When spaghetti is cooked, add 1/4 cup of its cooking liquid to the skillet with the prawns in it, and then drain the pasta well. Add the pasta, parsley (or basil or oregano), salt and pepper to the skillet, toss to combine and cook 30 seconds more.

4. Divide pasta between 2 shallow bowls and garnish with sprigs of parsley (or basil or oregano) and lemon slices. At the dinner table, squeeze the juice from the lemon slices over the spaghetti and prawns, sprinkling them with some freshly grated Parmesan cheese, and enjoy.

CHILLED PRAWNS WITH A TRIO OF ZESTY DIPS

Cooked, ready to eat prawns are sold in our Seafood Department. They make a great appetizer when served with zesty dips, which in this recipe includes curry chutney cocktail sauce, dill mustard sauce and sriracha mayo.

Ingredients

For the curry chutney sauce

1/3 cup ketchup

2 tbsp mango chutney

1 tsp each curry powder and lime juice

For the dill mustard sauce

2 tbsp each sour cream, mayonnaise and Dijon mustard

1 tbsp honey

2 tsp chopped fresh dill

For the sriracha mayo

1/2 cup mayonnaise

2 tsp sriracha (see Note)

2 tbsp chopped fresh cilantro or parsley

1 tsp honey

For the prawns

Butter or leaf lettuce leaves

30 cold, cooked & peeled prawns

Lemon slices and dill, cilantro or parsley sprigs, for garnish

Method

1. Make curry chutney cocktail sauce by combining its ingredients in a small bowl. Make dill mustard sauce by combining its ingredients in a second small bowl. Make by sriracha mayo by combining its ingredients in a third small bowl. Cover these dips and refrigerate until needed. They can be made many hours in advance.

2. Cover the bottom of a serving platter with lettuce leaves. Set three small decorative bowls for the dips on the platter. Press down on the bowls to ensure they sit flat. Artfully arrange the prawns on the platter. Fill the bowls with the dips. Garnish the platter with lemon slices and dill (or cilantro or parsley) sprigs, and serve.

SWEET CHILI MANDARIN PRAWN SKEWERS

Serve these easy to make, tasty, Asian style skewers as an appetizer, serving one per person. Or, serve two per person as a main course, with jasmine rice and stir-fried vegetables.

Ingredients Method

1/2 cup Thai sweet chili sauce (see Note)

1/4 cup mandarin orange juice (see Note)

1 tbsp lime juice

1 tbsp soy sauce

1 tsp finely grated fresh ginger

8 raw prawn skewers (see Note)

1 green onion, minced

1/4 cup unsalted peanuts or roasted cashews, coarsely chopped

Mandarin orange slices, lime slices and cilantro sprigs, for garnish

Note: Bottles of Thai sweet chili sauce are available in our Asian foods aisle. 1 large, or 2 small to medium, mandarin oranges, halved and squeeze of their juice, should yield the amount needed here. Raw prawn skewers are available in our Seafood Department.

1. Combine sweet chili sauce, juices, soy sauce and ginger in a small pot. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Use paper towel to remove excess moisture on the prawn skewers. Set the skewers in a single layer on the baking sheet. Drizzle the top of each skewer with 2 tsp or so of the sweet chili sauce mixture.

2. Bake prawns 6 to 8 minutes, until just cooked through. While they cook, set the pot with the remaining sweet chili sauce mixture in it over medium heat and bring to a simmer.

3. When prawns are cooked, set on a serving platter, and drizzle with a bit more of the sweet chili sauce mixture. Sprinkle prawns with green onions and chopped peanuts (or cashews); garnish with orange and lime slices and cilantro sprigs. Pour the remaining sweet chili sauce mixture into a bowl and serve alongside the prawns.

CURRY SPICED SHRIMP

AND

BRIE MELTS WITH CHUTNEY

Tasty seafood and cheese bites you can serve as an appetizer before dinner, or at a potluck gathering.

Ingredients

18 (1/4-1/2 inch thick, 2 1/4 inch long) baguette slices

3 tbsp mayonnaise

1/2 tsp lime juice

1/4 tsp curry powder

18 (1/4 to 1/2 inch thick, 1 1/4 inch square) slices Brie cheese

4 1/2 tsp mango chutney (see Note)

36 small, cooked shrimp, thawed if frozen and patted dry (see Note)

18 small cilantro or Italian parsley sprigs

Note: Patak’s brand chutney and Quality Foods brand (71-90 count) cooked shrimp was used in this recipe.

Options: You can get the melts oven ready an hour or two before serving. Cover and refrigerate until ready to bake. Add 2 or 3 minutes to the baking time, as you’ll be starting for cold.

Method

1. Preheat oven to 400 F. Set baguette slices on a parchment paperlined baking sheet. Combine mayonnaise, lime juice and curry powder in a small bowl. Spread 1/2 tsp of this mixture on top of each baguette slice.

2. Set a slice of Brie on each baguette slice. Top each Brie slice with 1/4 tsp of the chutney. Now top each Brie slice with 2 shrimp (see Options). Bake for 10 minutes, or until the cheese is starting to melt. Let melts cool a few minutes, and then arrange on a serving tray. Garnish each melt with a cilantro (or Italian parsley) sprig and serve.

THAI CURRY PRAWNS AND VEGETABLES

Prawns and a mix of vegetables simmered in a Thai curry paste flavoured sauce. Before making this quick cooking curry, have all the ingredients chopped, measured and ready to go. Serve the curry with steamed jasmine rice.

Ingredients Method

12 small broccoli florets

1 tbsp vegetable oil

2 small to medium shallots, halved and sliced

1 small to medium carrot, halved lengthwise and thinly sliced on the bias

1/2 medium red bell pepper, thinly sliced

2 tsp chopped fresh ginger

1 tbsp red or green Thai curry paste (see Note)

1 (400 mL) can coconut milk (see Options)

2 tbsp brown sugar

2 tbsp fresh lime juice

1 tbsp soy sauce

1 (8 oz/227 mL) can sliced bamboo shoots, drained well

20 peeled, cooked prawns or shrimp, patted dry (about 340 grams)

1/4 cup coarsely chopped fresh Thai basil or cilantro

1. Pour 4 inches of water into a small pot. Set over medium-high heat and bring to a boil. Add broccoli and blanch 90 seconds. Drain hot water from the pot, cool broccoli with cold water, and then drain again. Set broccoli on a plate.

2. Pour oil into a medium-sized pot set over medium, medium-high heat. When oil is hot, add the shallot, carrot, bell pepper and ginger and cook 90 seconds. Add the curry paste and cook and stir 1 minute more.

3. Add coconut milk, sugar, juice, soy sauce and bamboo shoots to the pot and bring to a simmer. Gently simmer 2 minutes, stirring occasionally. Now add prawns (or shrimp) and broccoli to the pot and cook 2 to 3 minutes more, or until prawns are hot. Stir in the basil (or cilantro), heat through a few seconds, and then serve.

Note: Thai curry paste is sold in our Asian foods aisle. Using 1 Tbsp of it here makes the curry mildly spicy. Add 1 to 3 more tsp of curry paste if you like yours spicier.

Options: If you prefer your curry saucier, add an extra 1 cup of coconut milk to it. You’ll have to open a second can of coconut milk to obtain it. Freeze the leftover coconut milk you’ll have for another time.

SHRIMP BLT ROLLS

Prep Time 30 min Cook Time 2 min Serves 2

A sumptuous shrimp mixture stuffed in toasted buns with crispy bacon, lettuce and colourful cherry tomatoes. Serve this for lunch or dinner with potato chips, dill pickles and lemonade or ice-cold beer.

Ingredients Method

3 tbsp mayonnaise, or to taste

1 tsp lemon juice, or to taste

1 tsp chopped fresh dill or tarragon, or pinch of either dried

1 tsp horseradish

Pinch smoked or regular paprika

175 grams hand peeled cooked shrimp, patted dry with paper towel

1 large green onion, very thinly sliced

2 Italian buns (see Note)

Soft butter, to taste

2 medium leaf lettuce leafs, torn into small pieces

3 strips bacon, each halved, cooked crisply and drained well

6 to 8 cherry tomatoes, each halved

1. Combine mayonnaise, juice, dill (or tarragon), horseradish and paprika in a bowl. Mix in shrimp and green onion. The shrimp mixture can be made an hour or so in advance. Cover and refrigerate until needed.

2. To make rolls, set buns on a work surface, domed-side up. Use a sharp serrated knife to lengthwise trim 1/2 inch off the sides of each bun (see Options). Spread those cut sides of each bun with butter.

3. Set a skillet over medium heat. When hot, set in buns, one of the buttered sides down. Toast bun until golden on that side, about one minute. Now turn each bun over and toast until golden on the other buttered side.

4. Set buns back on the work surface. Make a deep, lengthwise slit in the centre of each bun. Stuff some torn lettuce into those slits. Now divide, spoon and pack shrimp mixture in each bun. Stuff some half bacon slices and half cherry tomatoes along the shrimp mixture in each bun, and serve.

Note: Italian buns are baked and sold in our Bakery Department. Hoagie buns will also work in this recipe.

Options: If it’s too much bother, don’t trim, butter and toast the sides of the buns. Simply cut and split them open and stuff them with the lettuce, shrimp mixture, bacon and cherry tomatoes.

GREEK STYLE GRILLED PRAWN SKEWERS

Ingredients

Prep Time 20 min

Cook Time 2 - 4 min

Raw and ready to cook, or cooked and ready to heat-and-eat, prawn skewers are sold in our Seafood Department. In this recipe they are flavoured Greek style, grilled and served with tzatziki sauce for dipping.

8 raw or cooked prawn skewers

3 tbsp olive oil

1 tbsp lemon juice

1 tsp finely grated lemon zest

1 tsp dried oregano

1 large garlic clove, minced

Pinch or 2 red pepper flakes

Tzatziki, to taste (see Note)

Lemon slices and parsley sprigs, for garnish

Note: Tubs of tzatziki are sold in our Deli Department.

Method

Serves 4 - 8 (see options)

1. Pat prawn skewers dry with paper towel and set on a wide plate. Combine olive oil, juice, zest, oregano, garlic and red pepper flakes in a small bowl. Brush some of this mixture on both sides of each prawn skewer. Let prawns marinate 20 minutes.

2. Heat your barbecue or indoor grill to medium-high. Set on the prawn skewers and brush them with any oil mixture left on the plate. Grill skewers 1 to 2 minutes per side, or until hot, in the case of cooked prawn skewers, or cooked through, in the case of the raw ones.

3. Set prawn skewers on individual serving plates or a platter, garnish with lemon slices and parsley sprigs, and serve with a bowl of tzatziki, for dipping.

Options: This recipe can be served as an appetizer that yields 8 servings, one prawn skewer per person. This recipe can also be served as a main course that yields 4 servings, two prawn skewers per person. If you serve it as main course, beyond the tzatziki, you can also accompany the prawns with rice and the Greek salad and pita bread sold in our Deli Department.

PEEL & EAT TAPAS

STYLE SPOT PRAWNS

B.C. spot prawns marinated with olive oil, garlic, lemon, chili and herbs, before being cooked in a hot skillet. Make a meal of tapas by serving the prawns with such things as olives, roasted peppers, cubed cheese, roasted almonds, sliced chorizo and baguette.

Ingredients Method

24 to 28 spot prawns tails

2 tbsp olive oil

1 tsp finely grated lemon zest

2 tbsp lemon juice

2 medium garlic cloves, minced

2 tbsp fresh oregano or basil or parsley

1/2 tsp smoked paprika

1/4 tsp red pepper flakes, or to taste

2 tbsp butter

Lemon slices and oregano or basil or parsley sprigs, for garnish

1. With kitchen scissors, cut a lengthwise slit down the back of each prawn (this will make them easier to peel once cooked). Pat prawns dry with paper towel.

2. Combine the oil, lemon zest and juice, garlic, oregano (or basil or parsley), paprika and pepper flakes in a bowl large enough to hold the prawns. Add the prawns and toss to coat. Cover and marinate prawns at room temperature 20 minutes.

3. Set a very large skillet over medium-high heat. Add the prawns and their marinade to the skillet. Cook prawns about 90 seconds per side, or until bright orangey/pink and just cooked through. Add the butter and toss prawns until its melted. Arrange prawns on a platter and drizzle with pan juices. Garnish prawns with lemon slices and oregano (or basil or parsley) sprigs and serve.

SPRING PRAWN & BRIE SALAD

Here’s a light, flavourful and colourful main course salad that would make a splendid spring lunch or dinner. Recipe can be doubled or further expanded.

Ingredients

8 to 10 asparagus spears, tough lower stems trimmed off

3 tbsp olive oil

2 tsp rice or cider vinegar

2 tsp orange juice

1 tsp Dijon mustard

1 tsp honey

1/2 tsp dried tarragon (see Options)

Salt and freshly ground black pepper, to taste

4 to 6 cups spring mix salad greens

10 to 12 large, cooked, cold prawns (see Note)

1 small to medium orange, peeled and pith

removed, flesh halved and sliced

4 to 6 radishes, trimmed and sliced

1/4 to 1/3 cup walnut pieces, toasted (see Note)

100 grams Brie cheese, cut into 1/2 inch cubes

Method

1. Bring a small pot of water to a boil over medium-high heat. Cut the asparagus, widthwise, into 2 inch long pieces. Add asparagus to the boiling water and cook 2 minutes, until bright green and just tender. Drain well, cool asparagus in ice cold water, and drain well again.

2. Place oil, vinegar, juice, mustard, honey and tarragon in a salad bowl and whisk well to combine. Season this salad dressing with salt and pepper.

3. Add the salad greens, prawns, asparagus, orange, radishes and walnuts to the dressing and toss to coat. Divide the salad between two dinner plates, nestling some the prawns, asparagus, oranges, radishes and walnuts on top of the salad greens. Set some cubes of Brie on each salad and serve.

Note: Cooked, peeled prawns are sold frozen or thawed from frozen in our Seafood Department. To toast walnuts, place them in a non-stick skillet and set over medium heat. Heat, swirling the pan from time to time, until aromatic and lightly toasted, about 3 to 4 minutes. Options: If you don’t care for tarragon, use another dried herb, to taste, such as dill or basil.

PRAWN BURRITO BOWLS

Tasty, colourful ingredients you might wrap into a burrito, nicely arranged and served in a bowl. Serve with tortilla chips, for scooping up some of the items in the bowl.

Ingredients Method

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp oregano

12 to 14 cooked, peeled medium or large prawns or shrimp, thawed if frozen, and patted dry

1 cup long grain white rice (see Options)

1 1/2 cup cold water

2 tbsp olive oil

1/2 cup frozen corn kernels, thawed

3/4 cup canned black beans, rinsed and drained well (see Note)

1/2 cup diced poblano or green bell pepper (see Note)

Hot pepper sauce, such as Tabasco, to taste (optional)

1 small, ripe avocado, quartered lengthwise, peeled, pitted and cubed

1/3 to 1/2 cup grated cheddar cheese, or to taste

Fresh tomato salsa, sour cream and small cilantro sprigs or microgreens, to taste (see Note)

4 lime slices

Tortilla chips, to taste

1. Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.

2. Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.

3. When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.

4. To serve, divide rice between two large shallow bowls. Divide and arrange the prawn mixture on one side of each bowl. Set and mound avocado, cheese, salsa, sour cream and cilantro sprigs (or microgreens) on the other side of the bowls. Garnish with lime slices and serve the bowls with tortilla chips.

Note: You’ll need a 14 oz can of black beans to get the amount needed here. The leftovers can be refrigerated or frozen for another use. Fresh tomato salsa is sold in our Deli Department. Poblano pepper is sometimes labeled a passilla pepper. It, and the microgreens, are sold in our Produce Department. Options: Long grain brown rice can be used in place of the white. If you make that switch, increase the amount of water used to 1 3/4 cups and cooking time to 35 to 40 minutes.

CAJUN SPICED PRAWN

PO-BOYS

Cold cooked prawns heated in a Cajun spice mixture and stuffed in buns with a flavourful mayo, pickles, tomatoes and lettuce. The po-boy sandwiches go great with cold beer or iced tea.

Ingredients Method

1/2 cup mayonnaise

1/2 tsp finely grated lime zest

1 tbsp lime juice

1 tsp honey

1 tsp Tabasco or other hot pepper sauce, or to taste

24 to 28 large, peeled, cooked prawns (see Note)

2 tsp paprika

1 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground cayenne pepper, or to taste

2 tbsp olive oil

2 tbsp butter

2 green onions, thinly sliced

4 hoagie buns, split and warmed (see Note)

1 to 1 1/2 cups shredded head lettuce

24 thin dill pickle slices, or to taste

8 to 12 ripe tomato slices

1. Combine mayonnaise, zest, juice, honey and Tabasco in a bowl. Cover and refrigerate until needed. Remove tip of the tail from each prawn, if attached, and pat prawns dry.

2. Make Cajun spice by combining oregano, thyme, garlic powder, onion powder and cayenne in small bowl. Place oil in a large skillet set over medium heat. Add Cajun spice and bloom (awaken) the seasonings in the oil 3 to 4 minutes, stirring occasionally.

3. Add butter to the skillet. When melted, set in the prawns and heat them through about 1 to 2 minutes on each side. Sprinkle prawns with green onions, cover pan, and then remove from the heat.

4. Spread cut sides of each bun with the mayonnaise. Top the bottom buns with lettuce, tomato and pickles. Set on the prawns and top buns and serve.

Note: Cooked, ready to reheat and eat prawns are available in our Seafood Department. Thaw them if frozen. Hoagie buns are sold in our Bakery Department. Large hot dog buns will also work in this recipe.

FETTUCCINE ALFREDO WITH PRAWNS FOR TWO

This creamy, sumptuous pasta dish is rich with large, succulent prawns, garlic and two types of Italian cheese

Ingredients

12 large prawns or shrimp, peeled (see Note)

1 tbsp butter

1 tbsp olive oil

200 to 225 grams dry fettuccini

1 large garlic clove, minced

1/4 tsp oregano

1 cup whipping cream

1/2 cup grated asiago cheese (about 75 grams)

1/4 cup freshly and finely grated Parmesan cheese (not the dried powder type), plus some for the table

Salt and white pepper, to taste

1 tbsp chopped fresh parsley, or to taste

Note: To peel a prawn, hold the end of the tail in one hand and use your other hand to grab onto its swimmerets, the little legs under the shell. Pull off the shell, leaving the very bottom portion of the tail intact. If the prawn was not sold deveined, use a small paring knife to make a lengthwise slit along the back of the prawn. Pull out, or rinse out with cold water, the dark or orangey vein, if there is one, pat the prawn dry, and it’s ready to cook.

Method

1. Bring a large pot of lightly salted water to a boil. When water is almost boiling, place butter and oil in a 10 inch or so wide skillet set over medium, medium-high heat. When butter is melted, add the prawns (or shrimp) and cook about 45 to 60 seconds per side, or until just cooked through. Remove skillet from the heat. Use tongs to lift the prawns (or shrimp) out of the skillet and on to a plate.

2. When water is boiling, add the pasta and cook until just tender (see package for suggested cooking time.)

3. While pasta cooks, make alfredo sauce by setting the skillet you cooked the prawns (or shrimp) in back over medium, medium-high heat. Add the garlic and oregano and cook and stir until garlic is fragrant and just slightly golden, about 30 seconds. Add cream to the skillet, bring to a simmer, and simmer until cream has lightly thickened, about 1 minute. Mix in the asiago and 1/4 cup grated Parmesan cheese and stir until they’re melted and a smooth sauce is created. Season sauce with salt and pepper, mix in the cooked prawns and reserve on low heat.

4. When the pasta is cooked, add 1/4 cup of its cooking liquid to the alfredo sauce, then drain the pasta well. Add the pasta to the alfredo sauce, toss to combine and let cook 30 seconds more. Divide pasta between 2 bowls and sprinkle with parsley. Serve pasta with additional grated Parmesan cheese, for sprinkling on at the table.

SUMPTUOUS SPOT PRAWN NEWBURG

This classic and divine style of seafood dish was first served at New York’s famed Delmonico’s restaurant in the 1880s. It was first made with lobster, but over the years other version of Newburg were created, such as this saucy, decadent one rich with B.C. spot prawns. Serve it with rice pilaf and asparagus or green beans.

Ingredients Method

1 lb. (about 28 to 32) frozen spot prawn tails, thawed and drained well

2 1/2 cups chicken or fish stock

1 tbsp + 2 tsp olive oil (divided)

2 tbsp butter

1/3 cup finely chopped shallots

1 large garlic clove, minced

1 tbsp + 1 tsp all purpose flour

1 tbsp tomato paste

1/2 tsp smoked paprika

1/2 tsp dried tarragon

Pinch cayenne pepper

1/3 cup white wine (see Note)

1/2 cup whipping cream

Splash or 2 Worcestershire sauce (optional)

Salt and white pepper, to taste

Chopped fresh parsley, to taste

Note: If you can’t have wine, replace with 1/3 cup more of the prawn stock.

1. Peel spot prawns, leaving the tip of the tail intact. Reserve shells. Pat prawns dry with paper towel, set on a plate and refrigerate until needed.

2. Pour 2 tsp of the oil into a medium pot set over medium, medium-high heat. Add prawn shells and cook and stir until bright pink and almost crispy, 4-5 minutes. Pour in stock and bring to a gentle simmer, lowering heat as needed to maintain that simmer (small bubbles should just break on the surface). Simmer, uncovered, 20 minutes. Strain this prawn stock into a 2 cup glass measuring cup.

3. Place butter and remaining 1 tbsp oil in a large skillet set over medium-high heat. When butter is melted, add half the prawns and cook 30 to 60 seconds per side, until just cooked through. Remove skillet from the heat and then, with tongs, lift the prawns out of the pan and on to a clean plate. Set skillet back over the heat, cook the rest of the prawns and set them on the plate.

4. Set skillet back on the heat. Add shallots and garlic and cook and stir 90 seconds. Stir in the flour, tomato paste, paprika, tarragon and cayenne and cook 1 minute more. Slowly whisk in wine and cook, stirring constantly, until mixture is very thick. Whisk in 1 cup of prawn stock. (Cool, freeze and keep remaining prawn stock for another use, such as adding to a seafood soup.) Now mix in cream and Worcestershire sauce, if using.

5. Bring this Newburg sauce to a simmer and cook until lightly thickened. Taste sauce and season with salt and pepper, as needed. Add cooked prawns to the sauce and heat through 2 minutes. Transfer to a serving dish, sprinkle with parsley and enjoy.

SWEET THAI CHILI SHRIMP STIR FRY

Ingredients

Prep Time 30 min Cook Time 7 min Serves 4

Succulent shrimp cooked and tossed with a mix of vegetables, ginger and a quick to make sauce with sweet, sour, salty and spicy flavours. Serve the shrimp with steamed rice.

Method

2/3 cup sweet Thai-style chili sauce (see Note)

1 tbsp soy sauce

1 tbsp lime juice or rice vinegar

2 tbsp water

24 to 28 large shrimp or prawns, peeled with the tip of the tail left intact (see Note)

2 1/2 tbsp vegetable oil (divided)

1/2 medium onion, thinly sliced

1/2 large red bell pepper, cubed

1/2 large green bell pepper, cubed

12 to 16 small broccoli florets

1 tbsp peeled, chopped fresh ginger

2 green onions, halved lengthwise, then cut widthwise into 2-inch pieces

1/4 cup unsalted roasted peanuts or cashews, coarsely chopped

Cilantro sprigs and lime wedges, for garnish (optional)

Note: When

1. Combine chili sauce, soy sauce, lime juice (or vinegar) and water in a bowl and set aside until needed.

2. Pat shrimp (or prawns) dry with paper towel. Heat 2 tbsp of the oil in a large skillet or wok set over medium-high heat. When oil is hot, add shrimp (or prawns) and stir-fry 2 minutes, or until just cooked through. Remove pan from the heat, lift out the shrimp (or prawns) and set on a plate.

3. Set pan back over medium-high heat and add the remaining 1/2 tbsp oil. Add the onion, bell pepper, broccoli and ginger and stir-fry 2 to 3 minutes. Add the sweet chili sauce mixture and bring to a simmer.

4. Return shrimp (or prawns) to the pan, along with the green onions and peanuts (or cashews), and heat through 1 to 2 minutes. Spoon shrimp (or prawns) into a serving dish, garnish with cilantro sprigs and lime wedges, if using, and serve.

MEXICAN-STYLE SHRIMP COCKTAILS

This flavourful take on shrimp cocktail sees shrimp served with a zesty sauce made with fresh salsa, cocktail sauce and avocado. Serve it as an appetizer or light lunch. Recipe can be doubled if you’re feeding a larger group.

Ingredients Method

1 1/2 cups fresh tomato salsa (see Note) 1/2 cup cocktail sauce (see Note)

1 ripe medium avocado, peeled, pitted and cut into small cubes

20 frozen (medium to large) cooked shrimp, thawed and patted dry (see Note)

4 lime wedges

4 cilantro sprigs (optional)

Tortilla chips, to taste

Options: To make your own cocktail sauce, in a bowl combine 1/2 cup ketchup, 1 tbsp horseradish, 1 tsp lemon juice and splashes of Worcestershire sauce and Tabasco.

1. Set 4 martini or other decorative V-shaped glasses in the freezer to chill. Combine salsa and cocktail sauce in a bowl. Mix in the avocado.

2. Divide salsa mixture between the 4 chilled glasses. Hook 5 shrimp on the rim of each glass. Garnish each shrimp cocktail with a lime wedge and cilantro sprig, if using. Serve the shrimp cocktails with tortilla chips and use them to scoop up and enjoy any salsa mixture left behind after you eat the shrimp.

Note: Tubs of fresh tomato salsa are sold in our Deli Department. 1 (375 mL) tub of Fresh is Best brand salsa was used when testing this recipe. Cocktail sauce is sold in our bottled condiment aisle (see Options). 1 (375 gram) bag of frozen Quality Foods cooked shrimp should yield the amount needed here.

SOUTHERN STYLE SHRIMP BOIL

Large peel and eat shrimp, corn and potatoes cooked in a Cajun-spiced liquid until delicious. Serve this with cold beer, iced tea or lemonade and some bread or rolls to mop up the juices on the plate.

Ingredients

2 tbsp Cajun spice (see Note)

6 large garlic cloves, thickly sliced

1 large onion, halved and sliced

2 lemons, halved

24 to 32 small nugget or miniature red or white potatoes

4 cobs of corn, shucked and snapped in half

24 to 30 large (about 680 grams), unpeeled shrimp (see Note)

3 tbsp butter

Lemon wedges, parsley sprigs and hot pepper sauce, such as Tabasco, for serving

Method

1. Pour 16 cups of water into a large, tall pot. Add Cajun spice, onion and garlic. Squeeze juice from the halved lemons into the pot. Put squeezed lemons in the pot. Set pot over medium-high heat and bring to a simmer. Adjust heat to maintain that simmer. Simmer liquid 5 minutes.

2. Add potatoes to the pot. Return liquid to a simmer and cook potatoes until just starting to become tender, about 12 minutes. Set corn in the pot and cook 5 minutes more. Now add the shrimp and cook 3 to 5 minutes, until bright pink and cooked.

3. Scoop out 1 1/2 cups of the cooking liquid into a small pot and mix in the butter. Now carefully drain the remaining liquid from the pot. Set the shrimp and vegetables on a serving platter. Garnish with lemon wedges and parsley sprigs. Serve with hot pepper sauce for drizzling and small bowls of the buttery cooking liquid, for dipping.

Note: Cajun spice is available in our bottled herb and spice aisle. To make your own, combine 1 tbsp paprika, 1 1/2 tsp dried oregano, 1/2 tsp dried thyme, 3/4 tsp onion powder, 1/4 tsp garlic powder and 1/4 tsp ground cayenne pepper. Wild Argentine shrimp were used when testing this recipe.

CURRY MANGO SHRIMP SALAD SLIDERS

Plump, hand-peeled shrimp tossed with curry powder/mango chutney flavoured mayonnaise, stuffed in small buns. Serve these sliders for lunch or dinner with potato chips or french fries and, if desired, some coleslaw.

Ingredients Method

3 tbsp mayonnaise

1 tbsp mango chutney

1/2 tsp mild or medium curry powder, or to taste

2 tsp lime juice

250 grams hand-peeled shrimp, patted dry

1 green onion, very thinly sliced

1/4 cup grated carrots

1/4 cup finely diced celery

8 potato buns or small dinner buns, split (see Note) Soft butter, to taste

1 cup shredded head or leaf lettuce

1. Combine mayonnaise, chutney, curry powder and lime juice in a mixing bowl. Now mix in the shrimp, green onion, carrots and celery.

2. Spread cuts sides of each bun with butter. Set some shredded lettuce on each bottom bun. Top each bottom bun with some of the shrimp mixture. Set on the top buns and serve.

HEARTY SHRIMP & CORN CHOWDER

Rich with shrimp, corn, potatoes and other vegetables, this chowder is filling enough to be served for lunch or dinner. And that’s especially true when served with some tender rolls from our Bakery Department. Any leftover chowder, once cooled to room temperature, can be frozen for another time.

Ingredients Method

250 grams hand peeled shrimp (divided; see Note)

1 large cob of corn, shucked (see Options)

3 tbsp butter

1/2 cup diced onion (see Note)

1/2 cup diced celery

1/2 cup diced red bell pepper

1 large garlic clove, minced

3 tbsp all-purpose flour

3 3/4 cups chicken or fish stock or broth (divided)

2 medium red-skinned potatoes, cut into 1/2 inch cubes (about 2 cups)

3/4 cup milk

2 tbsp snipped chives or chopped fresh dill

Salt and ground white pepper, to taste

Note: Fully cooked, hand-peeled shrimp are sold in our Seafood Department. Because they are cooked, you only need to simmer and heat them up in the chowder. Diced in this recipe means to cut into 1/4 inch cubes.

Options: If desired, 1 cup of frozen, thawed corn kernels, could replace the fresh ones used here.

1. Pat shrimp dry with paper towel. Set half the shrimp in a bowl. Set the rest of the shrimp on a cutting board and chop into small pieces. Add the chopped shrimp to the whole shrimp in the bowl and refrigerate until needed.

2. Use a sharp paring knife to cut and slide the corn kernels off the cob and into a wide bowl. Use your fingers to separate the corn into individual kernels.

3. Melt the butter in a medium to large pot set over medium heat. Add the onion, celery and bell pepper and cook until tender, about 5 minutes. Mix in the garlic and flour and cook and stir 1 to 2 minutes more.

4. Slowly stir 1 cup of the stock (or broth). When mixture becomes very thick, mix in the rest of the stock (or broth). Add the corn kernels and potatoes. Now bring chowder to a gentle simmer (small bubbles should just break on the surface), adjusting the heat as needed to maintain that simmer.

5. Simmer chowder, uncovered, until the potatoes are tender, about 12 to 15 minutes. Mix in the chopped and whole shrimp, milk and chives (or dill), and heat them through a few minutes. Season the chowder with salt and pepper and it’s ready to ladle into bowls and serve.

HOT & SUMPTUOUS SHRIMP DIP

This sumptuous, hot and cheesy dip is rich with bits of shrimp, and whole ones too. Spoon it on warm or toasted slices of baguette. It could also be served with crackers.

Ingredients

275 grams hand-peeled shrimp (divided)

2 (250 gram) bricks firm cream cheese, at room temperature

1/2 cup sour cream

1/2 cup mayonnaise

1 tsp Worcestershire sauce

1 tsp Tabasco or other hot pepper sauce

1/2 tsp onion powder

1/4 tsp garlic powder

1 cup grated cheddar cheese (divided)

2 tbsp chopped fresh parsley (divided)

2 to 3 tbsp freshly grated Parmesan cheese

Note: The dish used when testing this recipe was 10-inches long, 7 inches wide and two inches tall.

Method

1. Pat shrimp dry with paper towel. Set three quarters of the shrimp on a cutting board. Chop into small, but discernable pieces, and set in a bowl. Store the chopped and remaining whole shrimp separately in the refrigerator until needed.

2. Preheat oven to 375 F. Place cream cheese in the bowl of your stand mixer fitted with the paddle attachment (see Options). Beat cream cheese until lightened. Add the sour cream, mayonnaise, Worcestershire, Tabasco, onion powder and garlic powder and beat until smooth. Mix in the chopped shrimp, two-thirds of the cheddar cheese and three-quarters of the parsley. Spoon and spread the mixture into a shallow, four to five cup capacity baking dish (see Note).

3. Top dip with the Parmesan cheese and remaining cheddar cheese. Bake in the middle of the oven until bubbly and light golden on top, about 25 minutes. Set the remaining whole shrimp on top of the dip and heat them through 3 minutes. The dip is now ready to enjoy.

Options: If you don’t have a stand mixer, you could use a hand-held electric mixer to make the dip. But, when asked to mix in the shrimp, cheddar cheese and parsley, do that with a spoon. You can make the dip oven-ready many hours before baking and serving it. Cover and keep refrigerated until needed. When needed, top and bake the dip as described above, but bake it a little longer, as you will be starting from cold.

CAESAR SALAD WITH SHRIMP, CRISPY PROSCIUTTO & PARMESAN

Topped with seafood and Italian-style ham and cheese, this version of Caesar salad is filling enough to serve for lunch or dinner (see Options). 4

Ingredients Method

1/3 cup mayonnaise

1 or 2 large garlic cloves, minced

1 tbsp olive oil

1 1/2 tsp lemon juice

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

Splashes Tabasco sauce and red wine vinegar

Freshly ground black pepper, to taste

1 to 2 anchovy fillets, minced, or 1/2 to 1 tsp anchovy paste (optional)

4 to 6 paper-thin slices of proscuitto

8 to 10 cups chopped romaine (about 1 medium to large head)

Homemade or store-bought croutons, to taste (see Note)

350 grams cooked hand-peeled shrimp, patted dry

Freshly grated or thinly shaved parmesan cheese, to taste

4 to 8 lemon wedges

1. In a small bowl or jar, combine mayonnaise, garlic, oil, juice, mustard, Worcestershire, Tabasco, vinegar, pepper and anchovy, if using. Cover and refrigerate dressing until needed (see Options). It can be made hours in advance.

2. Wash romaine and dry in a lettuce spinner or on a kitchen towel. Transfer to a salad bowl and refrigerate until needed.

3. Preheat oven to 400 F. Line a baking sheet with parchment paper. Tear each slice of prosciutto into roughly 2 inch long, 1 inch wide pieces. Set them, twirled up slightly and not touching, on the baking sheet. Bake proscuitto until its fat turns golden and the meat begins to shrivel up, about 10 to 12 minutes. Let prosciutto cool, it will become crispy as it does.

4. To serve, toss romaine with dressing and croutons. Divide and mound salad in each of 4 shallow bowls (see Note). Top each salad with shrimp, crispy prosciutto, Parmesan cheese and a lemon wedge or two, and serve.

Note: To make homemade croutons, set 2 cups Italian or focaccia bread, cut into half-inch cubes, on a non-stick baking sheet. Toss bread with 2 tbsp olive oil. Bake in 350 F oven 10 minutes. Stir croutons and bake 10 to 12 minutes more, or until crispy and golden. The bowls and placemat shown in the photo are from Quality Foods, A Step Above.

Options: If you’re only feeding two, simply half the ingredient amounts, using a scant 3 tbsp of mayonnaise. If you don’t have time to make your own dressing, replace it with store-bought caesar dressing, to taste.

SHRIMP COBB SALAD

Cobb salad was invented at the Brown Derby restaurant in Los Angeles in the 1930s. This colourful version of that main-course salad sees tasty shrimp replace the chicken most often featured on it. This recipe could easily be halved if you’re only serving two

Ingredients Method

6 strips bacon, diced

8 cups chopped romaine, iceberg or leaf lettuce (about 1 medium head; see Options)

400 grams hand-peeled shrimp, thawed if frozen, and patted dry

20 to 24 cherry tomatoes, halved

1 ripe medium or large avocado, quartered lengthwise, peeled, pitted and cubed

4 medium or hard boiled eggs, cooled, peeled and quartered

2 green onions, sliced

125 to 150 grams blue cheese or old cheddar cheese, cut into small cubes

Your favourite salad dressing, to taste (see Options)

1. Fry bacon in a skillet over medium heat until crispy. Drain bacon on paper towel.

2. Mound two cups of lettuce on each of 4 dinner plates. Arrange shrimp, tomatoes, bacon, avocado, egg, green onion and cheese on top of the lettuce. Let diners drizzle their salad with their preferred salad dressing, to taste.

Options: Some of the store-bought or homemade salad dressings that would go great with this salad include French, ranch and vinaigrette. Instead of chopped lettuce, use baby mixed salad greens or baby spinach as the base for the salad. Other vegetables could also be added to this salad, such as sliced celery, cucumber and/or radishes.

SUMPTUOUS SHRIMP MELTS WITH ARTICHOKES AND ASIAGO

These warm, inviting and filling, eat-with-a-knife-and-fork, open-faced sandwiches will make an appealing midweek meal. Serve them with a green or caesar salad.

Ingredients Method

1 (250 gram) tub spreadable cream cheese

2 tbsp mayonnaise

1 large garlic clove, minced

1 tbsp lemon juice

Dash or two hot pepper sauce, such as Tabasco Salt to taste

1 (14 oz./398 mL) can artichokes hearts, drained, squeezed of excess moisture, and coarsely chopped

2 tbsp chopped fresh basil (see Options)

4 large (1-inch) thick slices Italian bread (see Note)

200 grams hand-peeled shrimp, patted dry

1/2 cup grated Asiago cheese, or to taste

2 tbsp freshly grated Parmesan cheese

Whole or torn fresh basil leaves and lemon slices, for garnish (optional)

1. Place cream cheese, mayonnaise, garlic, lemon juice and hot pepper sauce in a medium bowl and thoroughly mix until smooth. Season mixture with salt. Mix in the artichokes and basil.

2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Divide and spread one side of each bread slice with the cream cheese mixture, and then top with shrimp. Top shrimp with the grated cheeses.

3. Bake melts for 12 to 14 minutes, or until the cheese is melted, the bottom of the bread is lightly toasted, and the shrimps are hot. Garnish with basil leaves and lemon slices, if desired, and serve.

SOUPS CHAPTER SIX

CHUNKY POTATO SOUP WITH CHEDDAR, ONION & BACON

Ingredients

1/4 cup butter

1 small to medium onion, finely diced

2 large garlic cloves, minced

1/4 cup all-purpose flour

1/2 tsp dried thyme

Prep Time 25 min Cook Time 25 min Serves 4

A hearty, filling soup you top like a baked potato, with tangy cheese, vibrant green onion, smoky bacon and sour cream.

Method

1.Melt the butter in a pot set over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Mix in the flour and thyme and cook 2 minutes more.

4 cups chicken stock or broth (divided)

3 cups peeled and cubed russet (baking) potatoes (see Note)

Splash worcestershire sauce

3/4 cup milk

Salt and ground white pepper, to taste

Sour cream, to taste

1 cup grated cheddar cheese, or to taste

4 to 6 strips of bacon, diced, cooked crisply and drained well

2 to 3 green onions, thinly sliced

2.Slowly pour, stirring constantly, 1 cup of the stock (or broth) into the pot. Bring to a simmer and then when mixture is very thick, slowly pour in the rest of the stock. Add the potatoes and worcestershire sauce to the pot, return soup to simmer and cook 15 minutes, or until potatoes are quite tender.

3.Mix in the milk and let it heat through a minute or two. Season the soup with salt and pepper. To serve, ladle soup into bowls and let diners top theirs with the sour cream, cheese, bacon and green onion.

Note: About 3 medium russet potatoes should yield the amount of cubed potato needed here. Cut the potatoes into 1/2-inch cubes. The pot and soup bowl shown in the photo are from Quality Foods, A Step Above. Options: This soup, once cooled to room temperature, will freeze well. After thawing and reheating the soup, top it with the sour cream, bacon, cheese and green onion

SCALLOP CHOWDER WITH SMOKED SALMON & LEEKS

Succulent scallops star in this hearty chowder strewn with leeks and other vegetables. The salmon adds a pleasing smoky taste. Serve the chowder for lunch or dinner with fresh-baked rolls or buns from our Bakery Department.

Ingredients

2 tbsp butter

2 1/2 tbsp olive oil (divided)

1 cup diced leeks, white and pale green parts only (about 1 small leek; see Note)

1 cup diced celery

1/2 cup grated carrot

1 large garlic clove, minced

3 tbsp all-purpose flour

3 3/4 cups chicken or fish broth or stock (divided)

100 grams smoked salmon trim, chopped (see Note)

2 medium red-skinned potatoes, unpeeled and cut into small cubes

Pinch ground cayenne pepper

1lb (40 to 60 count) scallops, thawed if frozen (see Note)

3/4 to 1 cup half and half (10 per cent) cream or milk

1/4 cup chopped fresh dill, plus some sprigs for garnish

Salt and white pepper, to taste

Method

1. Thoroughly pat scallops dry with paper towel. Cut scallops widthwise in half. Pour 1 1/2 tbsp of the oil in a large non-stick skillet set over medium-high heat. When oil is hot, add half the scallops and sear and stir about 1 minute, until lightly browned. Lift scallops out of the skillet and set on a plate. Sear the rest of the scallops as you did the first batch, and set aside until needed.

2. Place butter and remaining 1 tbsp oil in a medium-sized pot set over medium heat. When butter is melted, add the leek, celery, carrot and garlic and cook until tender, about 5 minutes. Mix in the flour and cook one minute more. Slowly stir in 1/2 cup of the broth (or stock). When mixture is thick, mix in the rest of the broth (or stock). Add the salmon, potatoes and cayenne, bring to a simmer and cook until potatoes are tender, about 12 minutes.

3. When potatoes are tender, add scallops and their juices to the chowder. Simmer soup two minutes more. Stir in the cream (or milk) and chopped dill and heat through two minutes. Taste soup and season with salt and pepper. Ladle chowder into bowls and garnish servings of it, if desired, with small dill sprigs.

Note: Diced means to cut into 1/4-inch cubes. Smoked salmon trim is sold in our Seafood Department showcase. 40 to 60 count is a reference to how many scallops of that type are in one pound of them. The bowls, napkin and cutlery shown in the photo are from Quality Foods, A Step Above.

FALL HARVEST SOUP

Ingredients

2 tbsp olive oil

1 clove garlic, minced

1 yellow onion, diced

2 medium russet potatoes, peeled and diced

1 medium rutabaga (or sweet potato), peeled & diced

2 stalks celery, diced

2 carrots, peeled & diced

1 tbsp Italian seasoning

1/4 tsp paprika

Salt & pepper, to taste

4 cups vegetable or chicken broth

1/4 cup sour cream

1 tbsp butter

1/4 cup flour

3/4 cup milk

Method

1. In a large pot, sauté the onion and celery in the olive oil until onions are soft, about 5 minutes. Add in garlic and Italian seasoning and stir for one minute more. Add in the potatoes, carrots & rutabaga (or sweet potato). Stir to combine and add broth.

2. Bring the soup to a rolling boil then lower the temperature to a simmer. Cover the soup and simmer for 30 minutes, or until the vegetables are tender. Once the vegetables are cooked through, stir in the sour cream.

3. In a separate, smaller pot, make a roux by melting the butter over medium-high heat. Once the butter is melted, add the flour and whisk constantly for about 1 minute. Slowly start adding in the milk, a little at a time, whisking the mixture the whole time to fully incorporate the flour/butter & milk. Do this until all of the milk is used and the mixture is thick.

4. Add the roux to the soup slowly, making sure to stir it in well to ensure the roux is fully incorporated into the soup. Lower the temperature of the soup to avoid it burning to the bottom of the pot and let stand for 10 minutes or so. Give it another good stir and serve.

CHAPTER SEVEN

SNACKS & DESSERTS

SUMMER BLUEBERRY PANCAKES

Nicely puffed, tender pancakes rich with fresh B.C. blueberries. Plate and top them with butter, maple syrup and, if desired, more blueberries! You can also serve the pancakes with bacon or sausages.

Ingredients Method

1 1/4 cups fresh blueberries

1 1/2 cups + 1 tsp all-purpose flour (divided)

2 tbsp granulated sugar

1 tbsp + 2 tsp baking powder

Pinch salt

1 1/4 cups milk

1/4 cup sour cream

2 large eggs

Vegetable oil spray

1. Place blueberries in a bowl and toss with the 1 tsp flour.

2. Place 1 1/2 cups flour, sugar, baking powder and salt in a second bowl and whisk well to combine. Place milk, sour cream and eggs in a mixing bowl and beat to combine. Add dry ingredients to the wet ingredients and mix lightly until just combined (it’s okay if the batter has a few small lumps). Let batter rest five minutes.

3. Preheat a non-stick, electric griddle to 350 F, or set a large non-stick skillet or cast iron griddle over medium heat. Mix blueberries into the rested batter. When griddle (or skillet) is hot, lightly oil spray the cooking surface. Cook the pancakes, in batches, by pouring on the batter in five inch or so rounds, leaving a two inch space between each pancake. Flip the pancakes when a few bubbles appear on the surface and they are browned on the bottom. Cook for two minutes more, or until the centre of the pancake springs back when gently touched.

BBQ NACHOS WITH SEVEN LAYER DIP

Here’s an addictive summer snack of hot, cheesy tortilla chips cooked on the barbecue. They go great with margaritas or other cold drinks, such as beer or lemonade.

Ingredients

1 bag tortilla chips

1 bag nacho shredded cheese mix, or to taste

1 small to medium red bell pepper, seeds removed, and diced

1 medium poblano pepper, seeds removed, and diced (see Note)

2 medium jalapeño peppers, thinly sliced, widthwise

2 green onions, thinly sliced

3/4 cup fresh corn kernels (see Note)

Small cilantro sprigs, to taste

1 tub seven layer dip (see Note)

Method

1. Preheat your barbecue to medium-high, about 400 F in the chamber (see Options). Cut an 11-inch diameter circle of parchment paper and use it to line a 12-inch pizza pan (see Note) or other barbecue safe, shallow cooking vessel.

2. Mound half the tortilla chips on the parchment paper. Sprinkle the chips with half the cheese, and then top with half the peppers, green onion and corn. Now mound on the remaining tortilla chips, and then top them with the remaining cheese, peppers, green onion and corn.

3. Set the pan of nachos on one side of the barbecue. Turn the heat off underneath the nachos; leave the other side of the barbecue on mediumhigh. Close the lid and cook nachos 10 to 15 minutes, or until very hot and the cheese is melted.

4. Garnish the nachos with cilantro sprigs, to taste, and serve with the seven layer dip, for dipping.

Note: Poblano peppers are a fresh, dark green pepper sold in our Produce Department. The kernels cut off one medium cob of corn should yield the amount needed here. Ready to enjoy tubs of seven layer dip are available in our Deli Department. Pizza pans suitable for the barbecue are sold at Quality Foods, A Step Above.

Options: If desired, you could also top the nachos with meat, to taste, such as shredded cooked chicken, or crumbled pieces of cooked chorizo sausage. If you don’t have a barbecue, cook the nachos in a 400 F oven for a similar length of time

GLUTEN FREE BANANA BREAD

Our banana bread recipe takes out a lot of the sugar and calories seen in classic recipes while remaining moist and oh so delicious. Whether living gluten free or not, this banana bread is sure to be a hit with you and your family!

Ingredients Method

2 cups Bob’s Red Mill one-to-one gluten free flour (see note)

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

4 medium-large overripe bananas, mashed (1 ½ cups – see note)

½ cup sugar

½ cup plain Greek yogurt

2 eggs

2 tbsp milk

½ tsp vanilla

½ - 1 cup nuts (pecans, hazelnuts, walnuts, etc.) chopped (optional)

1. Preheat the oven to 350 degrees and grease a loaf pan (see note).

2. In a large bowl combine the flour, soda, powder, salt and nuts (if using). Set aside. In another bowl, whisk the sugar and yogurt until well combined. Add in the eggs, milk, vanilla and banana and mix well.

3. Pour the wet ingredients into the dry and mix until just combined. Do not over mix. Pour the batter into the greased loaf pan and bake for 45 – 50 minutes, or until a toothpick inserted into the middle comes out clean. Let cool slightly in the pan before transferring to a cooling rack.

Note: When measuring out the flour, always scoop the flour into the measuring cup with a spoon before levelling, instead of scooping the flour right out of the bag. This ensures that you don’t add in more flour than needed. Always measure out the banana needed (in this case, 1 ½ cups worth). If you don’t, you could end up with more or less than what the recipe calls for.

Muffins: This recipe works great as muffins. To make banana muffins, grease (or line with cupcake liners) a muffin pan. Evenly divide the batter and bake for 20, or until a toothpick inserted into the middle of one of the muffins comes out clean. Cool slightly before transferring to a cooling rack. This recipe makes 12 regular sized muffins.

HOMEMADE

FLAKY PIE CRUST

Celebrate Pi Day (or any day) with this fantastic homemade pie crust!

The secret to a great pie crust falls largely on the kind of fat you use. Shortening creates a tender, flaky, melt in your mouth texture while butter delivers amazing flavour. This recipe uses the best of both, for a flaky and delicious crust perfect for any kind of pie you want to make!

Ingredients Method

2 1/2 cups flour + more for kneading/rolling dough

1 tsp salt

6 tbsp unsalted butter (chilled and cubed)

3/4 cup vegetable shortening (chilled)

1/2 cup ice-cold water

Pie Variations: Pies come in many shapes, sizes and flavours. You can opt for the traditional apple with cinnamon and brown sugar, decadent pecan or sweet and tart lemon meringue. Or, for something a bit different, try making hand pies filled with your favourite fruit filling or jam!

1. Measure the flour using a spoon to scoop the flour into the measuring cup and level. Mix the flour and salt in a large bowl. Add in the cold, cubed butter and cold shortening.

2. Using a pastry cutter (or two forks), cut the fat into the flour mixture. Do this until the mixture resembles a coarse meal (pea-sized bits – a few larger chunks are okay). A pastry cutter makes this process easy and quick, but two forks work just as well. Add in the ice-cold water, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon. Do not add more water than needed – the dough will begin to form large clumps when enough water has been added.

3. Transfer the dough onto a clean, lightly floured surface. The dough should come together easily and not be overly sticky. With floured hands, knead the dough by folding it into itself until the flour is fully incorporated into the fats. Roll the dough into a ball and divide in half. Tightly wrap each in plastic wrap and refrigerate for about 2 hours.

4. When chilled, use a rolling pin to roll out each dough ball into round disks needed for your pie recipe. Be gentle when rolling out the dough. Start from the center of the disc and work your way out in all directions, using your hands to turn the dough as you work. Visible flecks of flour and fat in the dough are normal and expected.

5. Use this now ready pastry dough in your favourite pie recipes!