Sunterra Market THANKSGIVING 2019
STOVETOP SIDES Including our new cornbread and chorizo stuffing P. 1 8
Six Simple Appetizers P. 1 0
See what's new this season
The Best Dishes to Bring to Friendsgiving
P. 2 3
P. 1 4
HOW TO DO
ZERO WORK THIS THANKSGIVING
New!
k c o c h c t a p S key Tur
P. 4
Roasting instructions on back
INSIDE
3 Prepared Thanksgiving Meals 4 How to Do Zero Work This Thanksgiving (and still host an awesome dinner) 6 All About Our Pumpkins
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Seasonal Recipes
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Cheese & Deli
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Six Simple Appetizers to Serve This Thanksgiving
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A Thanksgiving Sheet Pan Dinner
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The Best Dishes to Bring to
Friendsgiving 16 Our Chefs' Thanksgiving Traditions 18
Stovetop Sides
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Seasonal Sweets
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Giving Thanks
23 Trendspotting 24
Cook the Cover
Regular retail prices shown unless indicated.
Seve n
P R E PA R E D M E A L S
salad n i gra
with cranberries and walnuts on a bed of greens
sugar n w o r B rd glaze ta d,Ita d s u m oleterra lia
with buttermilk mashed potatoes, roasted vegetables, traditional stuffing and giblet gravy
S
am
Stone fru it cobble r
d e b b u r rb- key e H r
M odena h
tu
with buttermilk mashed potatoes, roasted vegetables, traditional stuffing, giblet gravy and cranberry sauce
bis butternut que
with ginger whipped cream
P um p ki n ands h squa
Four-course meals for you to reheat and enjoy
$25.99 or redeem for 1,040 Fresh Rewards points per person.
Available for pickup or delivery October 11−14. Order online at sunterramarket.com.
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HOW TO DO
ZERO WORK THIS THANKSGIVING
( and still host an awesome dinner ) The only thing better than Thanksgiving dinner is Thanksgiving dinner you didn’t have to cook, amirite? Even if you’re hosting, we can help make those dreams come true. Here are three services that will let you choose how much (or how little) time you want to spend in the kitchen.
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HAVE DINNER C AT E R E D
Sounds fancy, doesn’t it? Well it’s tasty too, and totally convenient! All you have to do is choose from our Thanksgiving meal packages (see next page) and we’ll do the rest. You can even have chefs, servers and bartenders come to your house so you don’t have to lift a finger. Pro tip: rent china and linens from us too so you don’t have to worry about those pesky dishes or laundry after the feast. And if you don’t want to clean your house beforehand? Sorry, we don’t offer cleaning service – but you can rent venue space in MARKETbar and Sunterra Market, TC Energy in Calgary and in Sunterra Market, Commerce Place in Edmonton! To order just email cateringoffice@sunterra.ca or call (403) 263-9759 in Calgary or (780) 426-3807 in Edmonton.
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ORDER COOK & CARVE SERVICE
Yep, that’s a thing. Our chefs will expertly cook and carve your fresh Belwood turkey, turducken roll, Sunterra Farms ham, duck, prime rib or Sunterra Farms porchetta so that you can save your oven space for sides or dessert. This is assuming you want to make your own sides and desserts but don’t worry, our kitchens are fully stocked with ready-to-eat deli salads, roasted vegetables, mashed potatoes and other sides. Just grab what you need and reheat at home for delicious dinner in seconds. Order cook & carve service on our website or call your local market. $30 cook & carve fee additional to the price of your protein option.
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GET YOUR GROCERIES DELIVERED
Maybe you want to do the cooking yourself but can’t handle wall-to-wall people all shopping for stuffing at once. We get it. That’s why we’ll deliver groceries to your door for only $8 inside city limits. Sit back, put your feet up and order everything you need online at sunterramarket.com/shopgrocery. We even offer same day delivery on orders placed before noon!
C AT E R I N G
Thanksgiving Dinner
Choose one mouth-watering entree, two delicious salads, plus
potatoes or rice and all the fixin's for a fabulous Thanksgiving dinner!
YOUR CHOICE OF ENTREE:
Bourbon mustard glazed Sunterra Farms ham | $31.99 per person Turkey and all the trimmings | $37.99 per person Roasted prime rib | $38.99 per person Turducken roll | $40.99 per person
COMES WITH:
Your choice of two salads
Your choice of potatoes or rice
And all these fixin's
mesclun greens – spinach – Caesar – marinated vegetable – tomato basil
buttermilk mashed potatoes – roasted fingerling potatoes – scalloped potatoes – rice pilaf
garden vegetables – fresh bread and rolls – desserts – fresh fruit and cheese tray – coffee and tea
Order catering entrees, hors d’oeuvres and fresh Belwood turkeys at S U N T E R R A M A R K E T. C O M / O R D E R C AT E R I N G Ten person minimum. Prices do not include GST, rentals, service staff or delivery. Calgary Catering (403) 263-9759 | Edmonton Catering (780) 426-3807 | Email cateringoffice@sunterra.ca
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ALL ABOUT
OUR PUMPKINS Pumpkin season is just around the corner and as always, we’re bringing in some smashing squashes for fall. Here are a few favourites.
(BE MY) SUGAR PIE The quintessential baking pumpkin, sugar pies are quite small with sweet firm flesh that is less stringy than carving pumpkins. To make purée, first wash the pumpkins then cut into halves or quarters. Scoop out the insides then roast until fork tender. Remove the skin and purée.
( YA B I G ) KNUCKLEHEAD This wart-covered pumpkin is spooky enough as is, but you can also carve through its scabs and bumps for a hauntingly unique jack-o'-lantern. Although you probably wouldn’t buy them just for eating, knucklehead pumpkins have a nice sweet flavour when cooked that works well in both sweet and savoury dishes.
(LIFE’S A) F A I R Y TA L E Fairytale pumpkins are both decorative and delicious. This French heirloom variety has a squat, flattened shape and light brown colour worthy of the best fall displays. But slice a wedge off and you’ll also be treated to thick, mildflavoured flesh that stands up to sautéing, boiling or roasting.
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Pumpkins subject to seasonal availability.
QUINOA AND
BACON PECAN
APPLE SALAD
BRUSSELS SPROUTS
Makes 4 servings 2½ cups quinoa, white or red 5 cups water ½ cup apple, julienned with skin on ¼ cup dried cranberries ½ cup corn kernels ½ cup red bell pepper, finely chopped ½ cup green bell pepper, finely chopped ¼ cup red onions, finely diced ¼ cup sunflower seeds 1 tbsp mint, chopped 1 tbsp parsley, chopped
Makes 6 servings 1 kg
Brussels sprouts, trimmed (small sprouts left whole, larger spouts halved) 3 strips Sunterra Farms bacon, cut into 1-inch dices 2 tbsp canola or olive oil 1 red onion, peeled and sliced 1 cup pecans, toasted Salt and pepper to taste
Vinaigrette 2 tbsp 5 tbsp 3 tbsp 3 tbsp ¼ tsp pinch Salt and
lemon juice apple juice apple cider vinegar olive oil garlic, finely chopped chili flakes pepper to taste
Rinse quinoa thoroughly a couple of times to remove the naturally occurring bitter saponin coating. Bring quinoa to a boil in salted water. Reduce heat and simmer gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork. Meanwhile prepare the vinaigrette by whisking together all the vinaigrette ingredients in a bowl. In a separate bowl, combine the remaining ingredients with cooked quinoa and toss with the vinaigrette. Serve on a bed of radicchio or green leaf lettuce. Available in our kitchen deli | $2.19/100g
Blanch the Brussels sprouts in salted water and then shock them in ice water, drain and set aside. Alternatively, you can roast the Brussels sprouts on a sheet tray seasoned with salt and pepper and drizzled with few drops of olive oil. Roast in preheated 350F oven for 25 minutes until tender and golden brown. Meanwhile sauté the bacon on high heat in a skillet, remove to a paper toweled plate. Add the oil to the skillet and sauté the onion until translucent, then add the cooked Brussels sprouts and sauté on medium heat until evenly heated. Add the pecans and browned bacon and toss all items together. Available in our kitchen deli | $1.49/100g
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L E C H AT E L A I N B R I E When this cheese won a gold medal at the Concours General Agricole years ago it was remarkable for two reasons: first, it was at France’s biggest food competition and second, it was a pasteurized milk cheese that beat traditionally-made raw milk cheeses. Most turophiles agree that raw milk cheeses have a richer, more complex taste than their pasteurized counterparts, but due to import laws this brie must be made with pasteurized cow’s milk. Luckily for us, the fromagers behind Le Châtelain have re-created that luscious, rich, buttery flavour you’d expect in an award-winning French brie. Slather it on a baguette or melt it ever-so-slightly and top with preserves. $2.89/100g Oct. Stockboy Special regular $3.49/100g
S A U N D E R S F A M I LY FA R M S P I C Y S O U R CHERRY PEPPER J E L LY $7.49/250ml ACE BAKERY CRISPS $5.09/180g Sept. Stockboy Special regular $5.99/180g
SUNTERRA CANDIED PECANS $5.99/100g
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CHEESE Show us your best cheeseboard! Tag @sunterramarket on Instagram or Twitter for a chance to be featured.
KOZLIK'S CANADIAN M U S TA R D $7.49/ 250ml
SOLETERRA D ' I TA L I A UNGHERESE SALAMI $9.99/250g
D A L M AT I A F I G SPREAD $5.99/240g Oct. Stockboy Special regular $6.99/240g
whole salami
CAMBOZOLA TRIPLE CREAM BLUE CHEESE
from Germany $6.49/100g
SOLETERRA D ' I TA L I A MODENA ROASTED HAM $1.69/100g Oct. Stockboy Special regular $1.99/100g
COWS CREAMERY APPLETREE SMOKED CHEDDAR
VA L B E L L A LANDJAEGER $5.89/pair
from P.E.I. MANCHEGO SHEEP'S MILK CHEESE
$4.19/100g
Sept. Stockboy Special regular $4.99/100g
from Spain $6.19/100g
SOLETERRA D ' I TA L I A FINOCCHIO SALAMI $3.29/100g
DRIZZLE HONEYCOMB $27.99/200g
deli sliced
Use this cheeseboard as a guide, or make your own by choosing varied textures and flavours for guests to mix and match.
& DELI
VICKY'S ARTISAN SLIM CRISPS $4.59/163g Oct. Stockboy Special regular $5.49/163g
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SIX SIMPLE TO SERVE THIS
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S AV O U RY S P I N A C H D I P Garlic, spinach, cream cheese – this dip has all the good things! If your guests are a fan of flavour, you need to serve this snack. We blanch fresh spinach then mix it into a smooth, creamy dip for those who aren’t afraid of garlic. Pair it with our crispy pita chips, baked with an irresistible blend of butter and Cajun spices. Find both items plus pre-made pita and dip trays in the Grab ‘n’ Go section. Savoury Spinach Dip $1.69/100g Sunterra Pita Chips $1.49/100g
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SKEWERS Finger food at its finest! Meat on a stick is a classic bite and we’ve got a ton of possible flavour combos. Our butchers marinate beef, chicken, salmon or Sunterra Farms pork skewers in our delectable Cajun, chimichurri, Maui, southwestern or tandoori sauces. You can get them in the meat department to cook at home, or head over to our kitchen deli for pre-cooked skewers that only need a quick reheating. Just slather some additional sauce onto the skewers and place on a hot griddle or grill until the sauce starts to caramelize. Southwestern Chicken Skewers $2.69/100g cooked | $21.99/kg uncooked
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New! Spinach Dip with Pita Chip Tray $12.99 each
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C H E R R Y T O M AT O AND BOCCONCINI SKEWERS There’s a reason that tomato, mozzarella and basil is one of the world’s most favourite flavour pairings. These stab-ulous appies have fresh, sweet tomatoes and bocconcini drizzled with olive oil, fresh basil chiffonade and white balsamic for a little tang. Assemble them yourself or pick up pre-made skewers in our kitchen deli. Cherry Tomato and Bocconcini Skewers $2.39/100g
APPETIZERS THANKSGIVING
6 OLIVES
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Antipasto Bar $2.99/100g
SAMOSAS
CRAB CAKES Everybody loves crab cakes but nobody wants to make them. So how happy will people be when you pull these golden brown babies out of the oven? Our crab cakes are made with sweet crab meat, peppers, herbs and a splash of lime juice to brighten the flavours. Get them precooked in our kitchen deli cases or uncooked from the seafood department. To cook at home, preheat a pan and fry the cakes in oil for a few minutes per side until golden brown. Transfer to a lined baking sheet and cook another 10 minutes at 400F. Serve with aioli for dipping. Crab Cakes $4.59/100g
It doesn’t get any simpler than a tray of olives. But trust us, they’ll go as fast as any other appetizers on this list. To get a good variety without having to fill your fridge with jars, swing by our antipasto bar and pick up exactly the amount that you want. We have the tastiest Italian and Turkish olives, like classic Gemlik: renowned for their sweet, meaty flesh; orange or almond stuffed olives: hand stuffed with marinated orange rinds or blanched almonds; Edremit split: uniquely savoury olives with a legume-like flavour; and sun-dried Gemliks: sun-dried and smoked for a sweeter, lower salt olive.
uncooked
| $4.99/100g
cooked
Stonewall Kitchen Lemon Herb Aioli $11.99/314ml
We deliver! Order groceries online at sunterramarket.com.
Comfort food in an appetizer. Curry spiced samosas will warm their taste buds and fill their bellies. Choose from veggies or meat wrapped in a delicious dough. Bake the samosas at 350F for 10 to 12 minutes until they’re nice and crispy and warm, then serve right away with chutney dip. Samosas $1.99/each $5.79/3 pack Zinter Brown Peachy Mango Chutney $8.99/250ml
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A Thanksgiving
Sheet Pan Dinner
Thanksgiving doesn’t have to be fussy (just don’t invite Aunt Susan for dinner
). But really, sheet pan dinners are
great for at least three reasons: they’re easy to prepare, you don’t have to fit a whole turkey into your oven and there’s only one pan to clean. We’ve made a delicious duck dinner but you can use your favourite meats and veggies to create your own holiday feast.
YA M S
Tip! We prechop yams and other veggies in our produce department so you don't have to. Does it get any easier?
SEVEN GRAIN SALAD
with orange sesame seed dressing Mix 2 cups seven grain rice and 4½ cups water in a medium pot, season with salt and bring it to a boil. Turn heat to low, cover with aluminum foil and cook over low heat until the rice is done. Let stand for a few minutes then transfer the rice to a flat tray to let it cool. Combine ¼ cup olive oil, ½ cup fresh orange juice, ½ tsp chopped ginger, ¼ tsp chopped garlic, 1 tbsp sesame oil, 2 tbsp rice wine vinegar, 1½ tsp soy sauce, 1 tbsp sesame seeds and
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Makes 8 servings salt and black pepper to taste in a mixing bowl and whisk until evenly blended. Set aside. Once the rice is cooled, combine with 2 cups diced oranges and 3/4 cup each of diced red peppers, green peppers and red onions. Pour in the desired amount of dressing and toss everything together. Available in our kitchen deli | $1.79/100g
BEETS
Tip! Make a tinfoil boat for the red beets so their ruby juices don't stain other foods. Peel beets before roasting and cut them into thin wedges to help cook faster.
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BRUSSELS SPROUTS
Did you know? We carry Brussels sprouts on the stalk (yes, that’s how they grow)!
P R E H E AT O V E N TO 350°F Peel yams and beets. Dice yams into 1/2-inch pieces and slice the beets into 1/2-inch wedges. Peel carrots and cut Brussels sprouts in half. Place on a parchment lined baking sheet, coat liberally with oil, salt and pepper and roast for 30 minutes. Meanwhile, season duck legs with salt and pepper and poke the skin with a fork. In a hot pan, sear each side for about 4 minutes. Add duck and tomatoes (still on the vine) to the baking sheet and roast for another 20 minutes. Prep time: 15 min Total cook time: 50 min Nefiss Lezizz Extra Virgin Olive Oil $28.99/750ml
D U C K L E G S $23.99/kg uncooked
Tip! Marinate the duck for 24 hours with Sunterra fresh herb rub made with fresh sage, rosemary and thyme. Sunterra Fresh Herb Rub | $2.09/100g
C H E R R Y T O M AT O E S
Complete the meal CARROTS
Tip! If your carrots are
thicker than half an inch, slice them lengthwise to help cook faster.
FEVER-TREE ELDERFLOWER T O N I C W AT E R $1.89/200ml | $7.19/4 pack
Fresh from the bakery New!
SUNTERRA PULL A PA R T B U N S
$0.99 each | $5.49/6 pack
Oct. Stockboy Special regular $2.29/200ml | $8.49/4 pack
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S O L E T E R R A D ’ I TA L I A MODENA HAM
New!
$1.99/100g cooked $14.99/kg uncooked
SAUTEED GREENS
We love this locally-made ham because you pretty much can’t screw it up. Score in a diamond pattern, cover with foil and roast at 325F until the internal temperature reaches 140F. Remove the foil, brush liberally with your favourite glaze and continue roasting until the internal temperature reaches 160F (baste with glaze as many times as you want). You’ll end up with a deliciously caramelized crust and amazingly tender ham!
$1.99/100g Bring veggies everyone will want to try! Our chefs sauté Swiss chard, kale and beet greens with shallots and sweet roasted garlic in this new dish. CANDIED MIXED NUTS $3.99/100g
New! B.C. STONE FRUIT COBBLER $8.99/400g (serves 4) $15.99/1.1kg (serves 8)
The Best Dishes to Bring to
Friendsgiving
Nobody ever says no to a cobbler! We’ve taken sweet peaches, apricots and plums, baked them with a few spices and topped them with our shortbread biscuit dough. Just reheat and serve.
Whether you’re celebrating with friends or heading to a community potluck, hearty fall foods will always be a hit. The more carbs, the better!
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GRUYERE MAC N’ CHEESE
This melty mac n, cheese is packed with flavour from sharp aged Gruy re. Make the sauce from scratch to impress guests! 2 tbsp olive oil 2 garlic cloves, peeled and diced 2 tbsp all-purpose flour 2 cups chicken or beef stock 1 cup cream
1 cup
cheddar, shredded 1 cup Gruyère, shredded 2 cups macaroni pasta 1 cup baby spinach
Makes 4 servings Heat oil in a saucepan over medium heat. Add the garlic and sauté until browned. Add the flour and stir for 1 minute. Then add the stock and cream and simmer until the sauce is reduced to about 2 cups, whisking while the sauce is cooking. Add half the cheddar and half the Gruyère and stir until smooth. Season with salt and pepper and remove from heat. In the meantime, cook the pasta al dente in a large pot of salted water. Add the pasta and spinach into the sauce and mix thoroughly. Transfer the pasta to an oiled casserole dish. Top with the remaining cheese and bake at 350F for 12 to 15 minutes until the cheese is melted. Available in our kitchen deli | $18.99/1.1kg
S W E E T P O TAT O CASSEROLE WITH WALNUTS AND BACON
New!
$7.99/400g (serves 2) $15.99/1.1kg (serves 6) Pillowy soft sweet potatoes, crunchy walnuts and crisp, salty bacon – this side is potluck perfection. Make sure you dish up first because there won’t be leftovers!
DEEP DISH PUMPKIN PIE $16.99/7-inch Somebody has to bring pie, these are the rules. Might as well make it sweet pumpkin piled high in a shell with warm fall spices like cinnamon, ginger, nutmeg and cloves. Recipe online at sunterramarket.com.
Sign up for Fresh Rewards at sunterramarket.com/freshrewards.
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OUR CHEFS’ THANKSGIVING TRADITIONS
RONA
Bankers Hall Because I’m from the Philippines, I never celebrated Thanksgiving until I moved to Canada. Now I spend Thanksgiving with my friends who have become my family. We always have a turkey, stuffing, ham and pancit – Filipino fried noodles.
Brioc h
u ff
es t
ing
KACEY
Kensington Road Usually we’re so busy at work that I don’t have time to do a ham or anything, but I always make a sweet potato pie with marshmallows and candied pecans on top. DAWN
West Market Square CHRIS
West Market Square I go to my parents' place – my family gets together for the weekend and we have the standard turkey dinner. If the weather is nice I go fishing with my dad.
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I work and then I order a pizza afterwards. I'm also all about the pumpkin pie. Usually I buy Sunterra’s deep dish pumpkin pie with a little ginger whipped cream.
Call your local market to order turkey or shop online at sunterramarket.com.
FRESH B E LW O O D TURKEY $9.99/kg
whole uncooked
Order now for pickup or delivery beginning October 9. MOUHA
Keynote I have to have Brussels sprouts. I make a salad with shredded Brussels sprouts, cabbage, red onion and cranberries with balsamic dressing — my friends and family always like it.
JANET
Commerce Place In the Philippines we don’t have Thanksgiving but we have similar festivities. I don’t have family here but sometimes my friends have Thanksgiving parties. We prepare lots of food and everybody comes and it’s good to spend time together. We usually eat roasted pork. And of course, the rice. We cannot eat without rice.
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STOVETOP CORNBREAD AND CHORIZO STUFFING Makes 6 servings 2 tbsp
canola oil
1 cup
yellow onion, chopped
2 tsp
garlic, minced
¼ cup
celery, chopped
1 cup
chorizo, ground*
1 tsp
fresh thyme, chopped
1 tsp fresh sage, chopped 1
Sunterra 7-inch cornbread, cubed
¾ cup
chicken stock
*uncooked chorizo sold in the meat department as Spanish chorizo sausages
Heat oil in a sauté pan over medium-high heat. Add the onions, garlic and celery and sauté until the onions are translucent. Remove chorizo from the sausage casing, crumble and add to the pan. Sauté until fully cooked, then add the herbs and cook for a minute more. Add the cornbread and sauté over low heat, slowly adding stock as the stuffing dries out. Add enough stock to keep the stuffing moist but not soggy. Season to taste with salt and freshly cracked pepper. Serve as is or transfer the pan to a 350F oven to get a crisp top before serving. Available in our kitchen deli | $1.99/100g
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SIDES ROASTED SQUASH AND PUMPKIN SOUP $5.99/500ml
BUTTERMILK MASHED P O TAT O E S $1.19/100g
MUSHROOM MEDLEY
MAPLE GLAZED CARROTS
$2.49/100g
$1.49/100g G I B L E T G R AV Y $1.39/100g
CRANBERRY SAUCE $1.49/100g
Find recipes for cranberry sauce,
mushroom spinach medley and more at sunterramarket.com/recipes.
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B.C. CHERRY PIE $7.49/6-inch
SEASONAL 20
Follow us on social for tips, recipes and specials.
GINGER WHIPPED CREAM $1.39/100g
New! APPLE AND PUMPKIN MOUSSE JAR $4.99/230g
New!
APPLE CRANBERRY GALETTE
PUMPKIN APPLE PIE
Makes 4 servings 4 apples 2 tsp lemon juice 1 tsp cinnamon, ground ½ tsp orange rind, zested 4 6x6 inch puff pastry squares
$8.99/6-inch $13.99/9-inch
½ cup
cream cheese ¼ cup cranberries, roughly chopped ½ cup sugar 3 tbsp butter, cubed 1 egg, beaten
Core the apples and slice them thinly. You can peel them or leave the skin on. Toss apples in a bowl with lemon juice, cinnamon and orange rind. Cover with plastic wrap and set aside. Trim the puff pastries to make them round. Place on a lined sheet tray. In a small bowl, whip the cream cheese into a smooth consistency. Spread onto the pastries, leaving an inch around the edge. Fan the sliced apples in a concentric circle on top of the cream cheese. Sprinkle the cranberries and sugar evenly over the apples and then dot with small cubes of butter. Fold the edges of the pastry over on top of the filling. Brush the pastry lightly with a beaten egg. Bake in a preheated oven at 375F for 25 to 35 minutes until the apples are tender and the pastry is golden brown.
DEEP DISH APPLE PIE $16.99/7-inch
Available in the bakery | $7.49/6-inch
SWEETS @sunterramarket
LEMON MERINGUE MASON JAR $4.99/230g
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GIVING
THANKS Whether you make your own basket or pick up one of our ready-to-go gifts, make sure you give thanks to your family and friends this year.
PA R T Y FAV O U R I T E S $49.99 Cookie It Up Shortbread | Dalmatia Spread | Neal Brothers Salsa | Neal Brothers Tortilla Chips | San Pellegrino Sparkling Water | Snack Factory Pretzel Crisps | Terra Chips | Vicky’s Artisan Slim Crisps | Whittaker’s Chocolate Bar
THE ART OF E AT I N G $34.99 Ace Bakery Mini Crisps | Brie or Camembert | Dalmatia Spread | Terra Chips | Vicky’s Artisan Slim Crisps
MUNCH AND MINGLE $64.99 Cookie It Up Shortbread | Covered Bridge Chips | Dalmatia Spread | Effervé Lemonade | Neal Brothers Salsa | Neal Brothers Tortilla Chips | Popcorners Snacks | San Pellegrino Sparkling Water | Snack Factory Pretzel Crisps | Terra Chips | Vicky’s Artisan Slim Crisps | Whittaker’s Chocolate Bar
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TRENDSPOTTING Some of our new favourites this season.
WIZE MONKEY COFFEE LEAF TEA
SHE DEVIL DELIGHTS CRACKIN’ CRANBERRY CONSERVE
$11.99/15 pack SMAK DAB M U S TA R D
$10.99/375ml Spicy sweet jellies are great for the entertaining season and we’re loving this Okanagan-made conserve. Full of bright, juicy B.C. cranberry flavour with a little heat from fresh organic chilies, sub it with your traditional cranberry sauce on turkey or use it to add a kick to cheese plates and desserts.
$7.99/250ml After graduating culinary school in Edmonton, Smak Dab founder Carly Minish began crafting condiment flavours in her kitchen and now makes some of our favourite mustards. Each jar gives you pairing suggestions: for fall we love Canadian maple on roast pork and sweet potatoes, curry Dijon with glazed ham and grilled chicken as well as honey horseradish on grilled cheese sandwiches and glazed salmon.
There are a lot of teas on the market, but we’ve never had one like this before! Although the flavour is similar to traditional teas, coffee leaf tea is lightly caffeinated and doesn’t get bitter if steeped for a long time; you can throw a sachet in your mug and forget about it. The Arabica leaves are directly sourced from a coffee farm in Nicaragua, making use of the plants in the off-season (harvesting the leaves doesn’t affect the coffee beans).
TIBERINO PA S TA MEALS DRIZZLE BERRY BLISS RAW HONEY $15.99/350g The newest offering from Calgary-based Drizzle Honey is here and we couldn’t be happier. This antioxidant blend combines Canadian raw honey with wild blueberry, organic goji, Schisandra, açai and more for a deliciously energizing bite. We’re enjoying it with herbal teas, on top of cookies and pastries and drizzled over yogurt in the morning.
N O R A’ S D A I R Y F R E E I C E C R E A M
$7.49/150-250g
$8.99/473ml
These upscale one-pot meals are as tasty as they are effortless. Tiberino is a fourth-generation family business in Bari, Italy, and let’s just say they know their pasta. Each gourmet meal makes three large servings in under 20 minutes. All you have to do is boil a specified amount of water, add the package contents and cook until the water is absorbed – perfect for those busy fall nights.
Nora’s ice cream is made with a combination of coconut and cashew milk to create a luscious, creamy dessert we can’t get enough of. Pair it with just-baked pies, brownies or cookie sandwiches – pints come in mint chip, peanut butter & chocolate, strawberries & crème and vanilla bean flavours so you can get creative with your combos.
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S PAT C H C O C K T U R K E Y
cooking guide
Portion size per person: 16oz (1lb/0.45kg) uncooked
Remove the turkey from its bag and place it skin-sideup on a flat roasting sheet. Roast the turkey for about 50 to 75 minutes* until the internal temperature is 170F in the breast and 180F in the thigh.
Cook a delicious turkey in no time flat with our new spatchcock turkeys. Spatchcock is a unique method of preparation where the bird is split and laid flat by removing the backbone. This process allows the legs to cook fully while the breast stays juicy. You’ll get more evenly cooked meat and crisp skin in less time versus a whole turkey.
CALGARY Bankers Hall +15, 855 2nd St SW (403) 269-3610 (Temporarily closed for renovation)
Britannia Plaza 803 49th Ave SW (403) 287-0553 Kensington Road 2536 Kensington Rd NW (403) 685-1535
Once the turkey is done, transfer to a carving board and let rest for about 20 minutes before carving.
Keynote 200 12th Ave SE (403) 261-6772 TC Energy +15, 450 1st St SW (403) 262-8240
To roast a spatchcock turkey, preheat your oven to 350F. FRESH B E LW O O D S PAT C H C O C K TURKEY
West Market Square 1851 Sirocco Dr SW (403) 266-3049
$11.99/kg uncooked
EDMONTON Commerce Place 201, 10150 Jasper Ave (780) 426-3791 Lendrum Shopping Centre 5728 111 St (780) 434-2610
C AT E R I N G Calgary (403) 263-9759 Edmonton (780) 426-3807 cateringoffice@sunterra.ca
GROCERY DELIVERY Calgary (403) 287-0553 Edmonton (780) 434-2610 Order now for pickup or delivery beginning October 9.
*Approximate roasting times. Actual times may vary depending on oven.
sunterramarket.com
