OUR VANCOUVER ISLAND COMMUNITY WILL GO BEYOND BELIEF

Support BC Cancer’s next breakthroughs in research and care on Vancouver Island.

Support BC Cancer’s next breakthroughs in research and care on Vancouver Island.

From March 1-21, $2.50 of every potted gerbera or cyclamen sold will go directly toward purchasing vital equipment for those facing head and neck cancer on Vancouver Island.

Our Vancouver Island Community Will Go Beyond Belief

From March 1-21, $2.50 of every potted gerbera or cyclamen sold will go directly toward purchasing vital equipment for those facing head and neck cancer on Vancouver Island.

Buy now and help improve early detection for cancer patients in our community.

Buy now and help improve early detection for cancer patients in our community.

Support BC Cancer’s next breakthroughs in research and care on Vancouver Island.

From March 1-21, $2.50 of every potted gerbera or cyclamen sold will go directly toward purchasing vital equipment for those facing head and neck cancer on Vancouver Island. Buy now and help improve early detection for cancer patients in our community.

The Beyond Belief campaign will activate local BC Cancer experts, advance cutting-edge innovation and accelerate accessibility to world-class care for every British Columbian.

The Beyond Belief campaign will activate local BC Cancer experts, advance cutting-edge innovation and accelerate accessibility to world-class care for every British Columbian.

Learn more and support our coalition at bcancerfoundation.com/grocers

Lean more and support our coalition at bcancerfoundation.com/grocers

Lean more and support our coalition at bcancerfoundation.com/grocers

Call BC Cancer Foundation, Victoria: 250-519-5550

Call BC Cancer Foundation, Victoria: 250-519-5550

The Beyond Belief campaign will activate local BC Cancer experts, advance cutting-edge innovation and accelerate accessibility to

The Beyond Belief campaign will activate local BC Cancer experts, advance cutting-edge innovation and accelerate accessibility to

Nutritious & delicious Canadian bison

Find flavourful, nutrient-dense ground bison from Alberta’s The Craft Butcher in the freezer at your Country Grocer, waiting to be transformed into delicious dinner ideas for your table.

Fresh-pressed deliciousness

From straight-up orange juice to the oh-so-Canadian ‘Taking Care of Business’ – a tasty blend of apple, spinach, cucumber, celery, lemon and ginger – the Vancouver-based Chasers’ fresh-pressed juices are crafted from all-natural, fresh ingredients with no added sugars or preservatives.

Tip-top toppers

Whether you’re topping your salad or your fries, you won’t go wrong with delicious cheese! Take your greens or appies to the next level with these cubes of Greek-style ripened soft cheese, flavoured with oil, herbs and spices. For a richer indulgence, craft your own poutine with tangy cheese curds from Paradise Island, right here on Vancouver Island!

’Cheese’ please!

Love cheese but not the milk that goes into making it? Meet three vegan varieties, perfect for snacking, sandwiches or as the perfect ingredient for your favourite savoury dish. From Vitalite comes a selection of dairy-free, plant-based shredded and sandwich cheeses, and from cheesemaker Babybel?

A familiar and perfectly snackable peel-and-eat treat .

Pet-perfect treats

Proof that gourmet treats needn’t be bad for you – or in this case, your pet! Locally made in Victoria, these organic goodies from For the Love of Dogs and Cats offer all the taste your pet loves.

Smash, crisp + serve!

Looking for a simple side for tonight’s dinner? Arbutus Farms Kitchen has the perfect solution: Smash ‘ems. The fully cooked roasted nugget potatoes are packaged with tasty ingredients like rosemary, caramelized onion and roasted garlic, or roasted tomato and garlic – ready to be crisped up in the frying pan and served in minutes!

23 Varieties

Vietnamese-style Turkey Meatballs

Serves 4

High protein, high flavour and quick to put together – a perfect mid-week meal!

Ingredients

Meatballs:

30 g crustless white bread, cut or torn into pieces (approx. ¾ cup bread cubes)

45 ml (3 Tb) water

15 ml (1 Tb) brown sugar

30 ml (2 Tb) minced green onion

30 ml (2 Tb) minced cilantro stems

15 ml (1 Tb) minced fresh lemongrass

15 ml (1 Tb) fish sauce

¼ tsp cayenne

¼ tsp salt, or more, to taste

500 g ground turkey thigh

Dipping Sauce:

30 ml (2 Tb) fish sauce

30 ml (2 Tb) brown sugar

30 ml (2 Tb) water

30 ml (2 Tb) fresh lime juice hot thai chilis, sliced

METHOD

Preheat oven to 400°F. Cover a baking sheet with parchment paper.

Combine the bread and water in a large bowl and mash to a paste. Add the brown sugar, green onion, cilantro, lemongrass, fish sauce, cayenne and salt. Mix until thoroughly combined. Add the ground turkey and mix well, using your hands if necessary, until evenly mixed.

With wet hands, roll turkey mixture into golf-ball-sized meatballs and place on tray. You should have about 15 meatballs. Place tray in the oven and roast until the meatballs are browned slightly and their juices run clear. Their internal temperature should register 165°F on an instant-read thermometer.

To make the dipping sauce, combine all ingredients in a small bowl and stir to dissolve sugar. Taste to adjust, adding more lime juice, if desired.

Serve meatballs warm with dipping sauce, sliced cucumbers, thin carrot sticks and lettuce. These are great with rice noodles to make a full meal.

Lemon Butter Asparagus

Serves 4

A perfect recipe to bring out the best in this springtime treat!

INGREDIENTS

454 g (1 lb) asparagus, tough ends snapped off 22 ml (1½ Tb butter)

Finely grated zest of ½ lemon

1 ml (¼ tsp) salt

1 ml (¼ tsp) freshly ground pepper

Juice of ½ lemon

METHOD

Preheat oven to 400°F. Cover a baking sheet with parchment paper.

Melt the butter and lemon zest together, either in a small pot on the stove or in a microwave-safe dish in the microwave.

Place the trimmed asparagus spears in a large bowl. Sprinkle with salt and pepper, drizzle with the lemon zest-butter mixture, and toss well to combine. Spread asparagus on the parchment-lined tray and place in the oven. Roast for 7 to 10 minutes, until crisptender.

Transfer asparagus to a serving platter and sprinkle with the fresh juice from ½ lemon. Serve immediately.

Fresh Mango Salsa

Serves 4 to 8

This salsa is easy to make, beautiful to look at and so much more delicious than bottled salsa!

INGREDIENTS

2 large, ripe Ataulfo mangos (these are better for salsa because they have no strings)

2 to 3 large ripe tomatoes, cored, seeded and diced small – about 250 ml (1 cup)

½ red onion, peeled and diced finely, almost minced

3 jalapenos, seeded and minced

180 ml (2/3 cup) finely chopped fresh cilantro

5 ml (1 tsp) salt, or to taste

45 to 60 ml (3 to 4 Tb) freshly squeezed lime juice Optional – 30 ml (2 Tb) freshly squeezed orange juice

Method

Prepare the mango by cutting the two large sides off the flat pit, then peeling and dicing these small. Peel the remaining edges of the mango, cut off the two remaining strips of mango, and dice these small. You’ll end up with about about 500 ml (2 cups) of diced mango.

Place the diced mango in a medium bowl along with all other prepared ingredients. Mix well to combine.

Let sit for about 5 minutes before tasting to adjust the flavours. Your salsa may need more salt, or lime juice, or if your mangoes weren’t ripe enough (heaven forbid), you can add a pinch of sugar.

Eat and enjoy! Tortilla chips, tacos, quesadillas, bean soups, eggs and also Vietnamese and Thai snack foods are all amenable to this awesome salsa.