Sunterra Market Easter 2018 by Sunterra Market

Sunterra Market EASTER 2018

TRY OUR EASTER BREAD RECIPE ON THE BACK COVER

AMAZING MAINS Our top picks (with recipes!) for your family feast

CHEF P R E PA R E D MEALS An Easter dinner you only have to reheat and eat

CARROT CAKE Three layers of lusciousness! Our lightly spiced cake is sandwiched with fluffy cream cheese frosting and coated in crunchy walnuts and pecans. $8.99/4 inch | $21.99/7 inch | $29.99/10 inch

Earn Fresh Rewards points for every dollar you spend

T R E AT Y O U R S E L F

1. PIE TAR TS Lemon meringue, key lime, fresh berry and lemon $4.29/4 inch

2. MINI MERINGUE DROP COOKIES Passion fruit, pistachio, strawberry $3.49/12 pack

3. RASPBERRY DOUBLE COOKIES A classic sandwich cookie with raspberry preserves $3.99 each

4. HOT CROSS BUNS Brimming with currants, dried fruit and spices $0.89 each $3.99/6 pack

5. CUPCAKES Topped with perfectly pastel whipped cream cheese icing $5.99/6 pack

SUNTERRA FARMS HAM

PINEAPPLE MUSTARD GLAZE Makes 1 cup

FRESH FROM OUR FARMS, SUNTERRA'S GRAIN FED PORK IS LEAN YET FLAVOURFUL; A QUALITY YOU

1½ cup

HAVE TO TASTE TO BELIEVE!

¼ cup

pineapple, puréed maple syrup

3 tsp

grainy Dijon mustard

¾ tsp

garlic, chopped

¼ tsp

lemon zest

to taste

freshly cracked black pepper

Combine all ingredients in a small saucepan. Bring to a boil then reduce heat and simmer for 10 to 12 minutes. Remove from heat and let the glaze cool to room temperature.

Roasted coloured cauliflower $1.29/100g Appletree smoked cheddar $4.19/100g

March Stockboy Special

$4.99/100g

regular

Bacon and cheese double baked potatoes $1.39/100g Sunterra Farms pineapple mustard glazed ham $1.99/100g cooked Sunterra Farms gammon ham $11.99/kg uncooked

We deliver for $8! Order groceries online at sunterramarket.com

WESTERN CANADIAN LAMB SUNGOLD LAMB IS GRAIN FINISHED F O R A M I N I M U M O F 4 5 D AY S , R E S U LT I N G I N T E N D E R , J U I C Y MARBLED MEAT WITH A MILD TASTE.

ROSEMARY LAMB LOIN CHOPS Serves 4 2 tbsp

olive oil

2 tsp

garlic, minced

1 tbsp rosemary, chopped to taste sea salt and freshly cracked black pepper 12

SunGold lamb loin chops

In a small bowl, make a marinade with olive oil, garlic, rosemary, salt and pepper. Coat lamb chops in the marinade and refrigerate for four hours or overnight. Preheat the oven to 350F. Preheat a skillet on high heat and sear the lamb chops until brown, about 1Â˝ minutes per side. Finish cooking the chops in the oven until desired internal temperature (145F for medium-rare, 170F for well done). Remove from heat and let rest a few minutes before serving.

SunGold lamb short loin chop $34.99/kg uncooked Roasted rainbow carrots $1.29/100g Swiss Chard with Soleterra d'Italia Calabrese piccante salami and goat cheese $1.99/100g

Read more about SunGold Meats at sunterramarket.com/vendors

WHOLE ROASTED CHICKEN Serves 4

RAISED ON THE LONE PINE COLONY FARM NEAR

1 whole chicken, dressed 1 tbsp

H U M A N E LY R A I S E D C H I C K E N STETTLER, ALBER TA, LONE PINE CHICKEN IS

olive oil

to taste sea salt and freshly cracked black pepper Â˝ lemon 4 sprigs thyme, chopped 3 cups

baby potatoes, cut in half

Whole Lone Pine chicken $8.29/kg uncooked March Stockboy Special

$9.49/kg uncooked regular

Maple glazed Brussels sprouts $1.29/100g

4 sprigs rosemary, chopped

Roasted garlic

6 cloves garlic, skin-on, split in half horizontally

$1.29/100g

Preheat oven to 375F. Season the inside and outside of the chicken with olive oil, salt and pepper. Tuck the chicken wings behind the back and place the lemon and two sprigs of thyme in the cavity. Tie the legs with butcher twine and set aside. Place potatoes on the bottom of a shallow roasting pan. Add the garlic, rosemary and the rest of the thyme on top and season with salt and pepper. Place the chicken on top and roast for 30 minutes. Turn the potatoes over and baste the chicken with pan juices. Continue roasting until the internal temperature at the thickest part of the leg is 180F. Remove from heat and lest rest 10 minutes before carving. Serve with pan roasted potatoes.

CERTIFIED HUMANE RAISED AND HANDLED.

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P R E PA R E D M E A L S

T H E S E F O U R - C O U R S E C H E F P R E PA R E D M E A L S A R E R E A D Y T O E N J O Y.

Cream of carrot and ginger soup Kale and strawberry salad with goat cheese Pineapple mustard glazed Sunterra Farms ham with bacon and cheese double baked potatoes and spring vegetables OR

Rosemary roasted chicken breast with Yukon Gold mashed potatoes and spring vegetables Fresh berry and lemon pie tart

$25.99 or redeem 1,040 Fresh Rewards points per person. Available for pickup or delivery March 31 and April 1.

EASTER BREAD Makes 1 loaf 5 tbsp

raisins, sultana or golden

5 tbsp

sugar

1½ cup

butter, unsalted

milk

5 tbsp

lemon, chopped in ¼ inch pieces

1¾ cups bread flour

4 tbsp

almond paste

eggs

2 tbsp

sliced almonds

¾ tsp

salt

1 tbsp

icing sugar

cup 1 tsp

instant yeast

Rinse raisins under cold water and set aside. Heat milk in a pot until it starts to steam (about 100F) then let cool slightly (about 75F). In a large bowl, add the warmed milk, yeast, flour and 1 egg. Beat with an electric mixer until smooth and let rest for 20 minutes. With the mixer on low speed, add salt, sugar, butter and lemon and mix until the dough comes together. Let rest for another 20 minutes. Flatten the dough into a square and sprinkle the raisins on top. Roll the dough up like a jelly roll. Cut the log into three equal pieces, cover and let rise for 90 minutes. On a floured surface, roll each piece of dough into a

long strip and let relax for 10 minutes. Roll the strips again until they’re 10 inches long and place beside each other for braiding. Start braiding in the middle of the dough, braid to the end and tuck the end piece under the braided dough. Repeat on the other side. Cover the dough and refrigerate overnight. Remove dough from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 325F. In a small bowl, heat almond paste in the microwave for 10 seconds. Beat with an electric mixer on low and slowly add in the whites of 1 egg until the mixture becomes a spreadable paste. Place the dough on a baking sheet, brush with almond paste mixture and top with sliced almonds and icing sugar. Bake for 25 minutes. Easter bread $5.99 each

CALGARY Bankers Hall +15, 855 2nd St SW (403) 269-3610

Gulf Canada Square +15, 401 9th Ave SW (403) 263-9755

TransCanada Tower +15, 450 1st St SW (403) 262-8240

Britannia Plaza 803 49th Ave SW (403) 287-0553

Keynote 200 12th Ave SE (403) 261-6772

WestJet Campus 22 Aerial Place NE (403) 648-6454

West Market Square 1851 Sirocco Dr SW (403) 266-3049

EDMONTON

C AT E R I N G

Commerce Place 201, 10150 Jasper Ave (780) 426-3791

Calgary (403) 263-9759 Edmonton (780) 426-3807

Lendrum Shopping Centre 5728 111 St (780) 434-2610

GROCERY DELIVERY Calgary (403) 287-0553 Edmonton (780) 434-2610