Epicure’s Grilled Vegetable Kebabs Prep time: 15 minutes Makes: 8 servings
Cook Time: 10 minutes
Potatoes on the Grill. Potatoes are delicious when grilled to perfection. Adding potatoes to veggie kebabs is a great way to enjoy gardenfresh spuds. 2 zucchinis, cut into 1" (2.5 cm) rounds 3 bell peppers, cut into coarse chunks 16 small potatoes, cut in half and boiled until barely tender 16 mushrooms Epicure’s Bamboo Skewers, pre-soaked 2 Tbsp (30 ml) vegetable oil 2–3 Tbsp (30–45 ml) Epicure’s Bacon Potato Topper or Epicure’s Cheese Potato Topper ½ cup (125 ml) recipe prepared Epicure's Smoky Ranch Dip
Taterganza Backyard Feast
Outdoor summers mean great food with family and friends! Serve up your barbecue favourites with our best potato recipes in celebration of Epicure’s Taterganza sale! Round out your menu with a garden-fresh salad, grilled meats, and a thirstquenching glass of Epicure's Agua Fresca Sangria or "Sunsational" Sangria.
1. Thread vegetables onto Bamboo Skewers. 2. Lightly brush vegetables with oil. Shake liberally with Potato Topper. 3. Grill for 10 minutes over medium-high heat, turning frequently. 4. Serve with Smoky Ranch Dip. This recipe provides 100% of your daily recommended Vitamin C, thanks to the bell peppers. Per serving: Calories 270, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 46 g (Fibre 6 g, Sugars 7 g), Protein 8 g
Chef Tip: Leftover potatoes? Make Tater Nachos! Thinly slice potatoes, and bake until crisp. Serve instead of tortilla chips for Nachos. Simply top with cheese, Epicure’s Salsa, Epicure’s 3 Onion Dip Mix, and serve with Epicure’s Guacamole and your favourite dipping sauces.
Cost per Serving: $1.18
Epicure’s Smoky Ranch Potato Salad Prep time: 5–10 minutes
Makes: 6 servings
Not Your Typical Potato Salad. Give your classic potato salad a twist! Epicure's recipe gives you subtle smokiness with rich ranch flavour! ½ cup (125 ml) light mayonnaise ½ cup (125 ml) light sour cream 1–2 Tbsp (15–30 ml) Epicure's Smoky Ranch Dip Mix Epicure's Black Pepper, to taste 4 cups (1 L) cooked diced potatoes, peels on 2 Tbsp (30 ml) Epicure's 3 Onion Dip Mix 3 hard-boiled eggs, sliced 1. Whisk mayonnaise, sour cream, Smoky Ranch Dip Mix and Black Pepper in a large serving bowl. 2. Add remaining ingredients. Toss to combine and serve. This creamy, low-sodium potato salad has a ton of flavour! Potatoes are a good source of Vitamin C, fibre, and potassium – important for heart health. Per serving: Calories 80, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 115 mg, Sodium 55 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 5 g
Chef Tip: Make the day before – it’s perfect for backyard cookouts, family reunions, and midafternoon picnics. Serve with grilled white fish and veggies drizzled with Epicure’s Balsamic Vinegar.
Cost per Serving: $1.29 For recipes and to shop online, visit epicureselections.com
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Cost per Serving: $0.94
Epicure’s Potato Baskets with Cheese
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Prep time: 20 minutes Makes: approx 20 pieces
Epicure’s Cheese, Chives & Bacon Dip Mix
Cook time: 45 minutes
Perfect Potato Appy. Delicious made with fresh-out-of-the-garden new potatoes! Make ahead: prepare the day before, and then grill in Epicure’s Rectangular Mesh Grilling Pan. 15–20 small new potatoes 1 cup (250 ml) low-fat ricotta cheese, or cottage cheese ¼ cup (60 ml) grated low-fat cheddar cheese ¼ cup (60 ml) grated Parmesan cheese 1–2 Tbsp (15–30 ml) Epicure’s 3 Onion Dip Mix, or Epicure's Cheese, Chives & Bacon Dip Mix, or a combination of Epicure’s Bacon Potato Topper and Epicure’s Cheese Potato Topper
Epicure’s Herbs & Spices Epicure’s 3 Onion Dip Mix
Epicure’s Bacon Potato Topper Epicure’s Cheese Potato Topper Epicure’s Black Pepper Epicure’s Chives Epicure’s Smoky Ranch Dip Mix
Epicure’s Cookware Epicure’s Parchment-lined Baking Sheet Epicure’s Parchment Paper Epicure’s Bamboo Skewers
Epicure's Black Pepper, to taste Oil, for spraying or brushing Epicure's Chives, for garnish 1. Preheat oven to 400° F (205° C). Boil or steam potatoes for 10 minutes, or until just tender. Test with a skewer, being careful not to overcook. Drain well and cool completely. 2. Meanwhile, combine ricotta, cheddar, Parmesan, and 3 Onion Dip Mix or Cheese, Chives & Bacon Dip Mix (or mix of Potato Toppers) in a small bowl. Season with Black Pepper and set aside. 3. Cut potatoes in half. Use a melon baller or large tablespoon to scoop out insides, leaving a ¼” (6.3 mm) border. Mash insides and combine with cheese. Set aside. 4. Lightly brush or spray potato shells with oil, and bake on Epicure’s Parchment-lined Baking Sheet for 30–45 minutes, or until crisp and golden. 5. Fill each potato shell with 1 tsp (5 ml) of cheese and potato mixture and broil for 5–8 minutes, or until tops are lightly golden and cheese has melted. 6. Arrange on a serving dish and garnish each potato with a sprinkling of Chives. Serve immediately. Per 2 pieces: Calories 220, Fat 1.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 43 g (Fibre 4 g, Sugars 4 g), Protein 9 g
Chef Tip: After potatoes are cooked and filled, place under the broiler to warm just before serving.
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