From our Family to Yours
Aswewrapupanotherincredibleyear,Iwanttotakea momenttothankyouforyourpartnershipandtrust.Your collaborationhasbeeninstrumentaltoourshared success,andwedeeplyvaluetheconnectionswe’vebuilt alongtheway.
Toshowourappreciation,ourteamhascometogetherto createaspecialholiday-themedcookbook,filledwith recipesthatofferapersonaltouch.It’sourwayofsharing apieceofourselveswithyou atokenofgratitudefor yourongoingsupport.
Wehopetheserecipesbringwarmthandjoytoyour celebrations,andperhapsinspirenewtraditionsinyour kitchens.Thankyouforbeingsuchanintegralpartofour journeythisyear.
Wishingyouaseasonfullofhappinessandgood company!
MelindaZoccoli VP,MarketingandSupplier Services
Mains
Sweet Potato, Chickpea & Spinach Coconut Curry
shared by Betty Balkowski
Ingredients:
4 tsp virgin coconut oil
1 tbsp cumin seeds
1 medium onion, finely chopped
Fine sea salt (to taste, plus a pinch)
3 large cloves garlic, minced
4 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
1/4 tsp red pepper flakes
1 medium/large sweet potato, peeled and diced (about 3 cups)
14-oz can chickpeas, drained and rinsed
14-oz can diced tomatoes, with juices
14-oz can light or full-fat coconut milk (I used full-fat)
5-oz packaged baby spinach
Freshly ground black pepper
Instructions:
In a large saucepan, heat the oil over medium heat Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color
Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent
Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste Serve on a bed of cooked grains, garnished with cilantro and coconut (I topped mine with toasted almonds) Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
Slow Cooker Chicken Cacciatore
shared By Melanie Vigneault
With two boys in hockey, we are at a rink every day of the week, and dinner time typically ends up being at 4:00pm or 9:00pm. This recipe allows us to have something healthy, and delicious ready for everyone with minimal effort!
Ingredients:
8 chicken thighs (you can use breasts as well)
28 oz can crushed tomatoes
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 large onion, sliced
1 tsp dried oregano
1 bay leaf
Instructions:
Season chicken with salt and black pepper and place in the slow cooker
Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover
*Tip: I like to sauté the peppers and onions first, it helps remove a lot of the water and enhances the flavours
Set crock pot to LOW 8 hours or HIGH 4 hours
Remove lid and keep the crock pot on HIGH one hour to help it thicken
Serve over pasta, rice or polenta
Holiday Beef Brisket
shared by Stacey Kravitz
In our home, Hanukkah is a time for cherished traditions, and this recipe is one of our favorites for celebrating the season. These crispy delights are a family staple, perfect for gathering around the table and savoring the holiday spirit. We love them paired with sour cream, but they’re equally delicious with applesauce—try both and see which you prefer!
Ingredients: Instructions:
5–8 lb beef brisket
Paprika and garlic salt (for seasoning)
2–3 packages of dry onion
soup mix
4–6 cups water
Day 1
Season: Rub paprika and garlic salt generously on both sides of the brisket
Prepare Pan: Fill a roasting pan halfway with water Add the onion soup mix and stir to combine
Bake: Place the seasoned brisket in the pan, cover with foil or a lid, and bake at 350°F for 3 hours
Refrigerate: Remove from the oven, let it cool, and refrigerate overnight in the pan
Day 2
Slice: Remove the brisket from the pan and slice it into 0 5-inch slices with an electric knife
Reassemble: Return the slices to the pan If needed, add more water and onion soup mix
Bake: Bake uncovered at 350°F for most of the day, basting and turning the slices occasionally until the meat is tender
Serve: Keep warm at 200°F until ready to serve
Ingredients:
2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 cup mild salsa verde (medium for a kick) (I use Herdez in the jar)
1/2 cup honey
1/2 cup lime juice (about 6 limes)
1/2 teaspoon chili powder (more or less depending on how spicy you like it)
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
Slow Cooker Salsa Verde Chicken Tacos
shared by Rachel Martins
We are real pet people with two cats and a dog (and a history of other lovable friends). My most favourite Christmas tradition is putting up our tree - mainly because I know how much our cats love to play in it. It feels like an early gift just for them!
Instructions:
Rub chicken breasts with olive oil and place in the bottom of your slow cooker
Add all of the remaining Slow Cooker ingredients Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining) Return shredded chicken to slow cooker and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices Drain excess liquid before serving or use tongs to remove shredded chicken Taste and add more honey for sweeter, lime for more tang, hot sauce/cayenne for spicier
Stuff taco shells with chicken and top with desired taco toppings! ENJOY
Sides
Celery Casserole
shared by Brianne Arnott
My family goes crazy for this recipe. I know right, celery! But WOW it’s yummy. My Momma has made this dish for our family Christmas dinner for as long as I can remember I hope you’ll give it a try!
Ingredients:
1 stalk of celery (8 sticks) crosscut
1 can cream of chicken soup
1 can water chestnuts drained 1/2 cup toasty seasoned bread crumbs
Instructions:
Preheat oven to 375 degrees
Fill 1 1/2 qt casserole with celery and water chestnuts in ungreased dish. Add soup and stir Sprinkle with bread crumbs. Bake 45 minutes.
Bread crumbs
4 slice fresh bread grated
1/2 tsp salt
1/2 tsp garlic salt or powder
Pinch of thyme, basil, oregano, parsley
2 tbsp butter
Melt butter add everything, stir often
Hummus
shared by Rami Qurbashi
250g dried chickpeas
1 teaspoon baking soda
1 cup plus 2 tablespoons tahini paste
Ingredients:
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
Salt
100ml water
Instructions:
Soak chickpeas in cold water, twice their volume over night
The next day, drain in a medium saucepan over high heat and add the drained chickpeas and baking soda
Cook for 3 minutes, stirring constantly
Add the water and bring to a boil
Cook for 20-40 minutes until very tender Skim off any foam and skins while cooking
Drain remaining water
Place chickpeas in a food processor and process until stiff
Add tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt and continue to process
Slowly drizzle in the water and mix for 5 minutes, until smooth and creamy
Transfer hummus to a bowl, cover and let it rest for at least 30 minutes
It can be garnished with a drizzle of EV olive oil, finely chopped parsley, sumac, Sesame seeds, pine nuts, fresh mint leaves, or smoked paprika would be good too
Pickled Beets
shared by Mary Lam
I was inspired by the colourful Heirloom beets and preserves at the farmers market. Knowing beets have tremendous health benefits, I started to try out recipes. Pickling beets can be a little messy but worth it as it became a favourite side dish for summer barbecues with my family, plus this time of year the colour matches the holiday!
Ingredients:
6-8 Beets
1 Cup White Vinegar
2/3 Cup Water
1/2 Cup Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Cloves
1 Red or White Onion
Instructions:
Wash and trim leaves but leave the tail on 6-8 medium Beets. Cook in boiling water 40 min (test with knife blade to slide in easily)
Drain and cool. Then slice into ¼” thick rounds. Make pickling sauce:
Combine 1 cup White vinegar with 2/3 cup water + stir in ½ cup Sugar + ¼ teaspoon Salt + ¼ tsp Cloves and bring to a boil in a heavy pot. Slice 1 large Red or white onion and add beets to simmer 10 min.
Remove from heat. Transfer to glass bowl. Cool and refrigerate overnight.
Sweet Potato Cornbread
shared by Michelle Williams
Ingredients:
1/2 cup unsalted melted butter
1/4 brown sugar
1/4 white sugar
2 eggs
1 tsp vanilla
1 large sweet potato
1 cup milk
1 cup flour
1 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Instructions:
Preheat the oven to 400°F.
In a medium bowl, whisk the cornmeal, flour, brown sugar, white sugar, baking powder, baking soda, salt. Whisk thoroughly to fully combine and set aside.
In a large bowl, whisk the eggs, milk, melted butter, vanilla and mashed sweet potato/puree together until fully combined. You can also use a blender or mixer.
Then pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together until just combined. Pour into greased 9x9 inch baking pan or muffin tray
Bake the cornbread for 35-40 minutes or until a toothpick inserted into the center of the cornbread comes out clean
Allow the cornbread to cool down for 10 minutes
Classic Potato Latkes
Ingredients:
1-1/2 cup of Bob’s Gluten
Free Flour
½ cup of Sugar
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 Eggs
½ cup of Vanilla Yogurt
1 tsp Cinnamon
2 cups of mashed ripe
Bananas
¼ cup of Vegetable Oil
¼ cup of Water
Instructions:
Preheat oven to 350F
Mix Flour, Sugar, Baking Powder, Baking Soda, Salt and Cinnamon in a large bowl
Beat eggs in a small bowl. Add Bananas, Yogurt, Vegetable Oil and water and mix well.
Add Flour Mixture to the wet ingredients. Still until all moistened (Batter will be lumpy)
Grease a baking tin and add mixture.
Bake for 55-65 mins.
Cool for 10 mins.
Desserts
Gluten Free Banana Bread
shared by Melinda Zoccoli
This recipe is a cherished family favourite. One of my daughter’s has Celiac so having a gluten-free option is a must. Each Christmas morning, I prepare it bright and early so it’s warm and ready when everyone gathers in the kitchen. The rich, inviting aroma fills the house, setting the tone for a cozy and festive day. It’s the perfect treat to kick off the holiday and a tradition we all look forward to each year.
Ingredients:
1-1/2 cup of Bob’s Gluten
Free Flour
½ cup of Sugar
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 Eggs
½ cup of Vanilla Yogurt
1 tsp Cinnamon
2 cups of mashed ripe
Bananas
¼ cup of Vegetable Oil
¼ cup of Water
Instructions:
Preheat oven to 350F
Mix Flour, Sugar, Baking Powder, Baking Soda, Salt and Cinnamon in a large bowl
Beat eggs in a small bowl Add Bananas, Yogurt, Vegetable Oil and water and mix well
Add Flour Mixture to the wet ingredients Still until all moistened (Batter will be lumpy)
Grease a baking tin and add mixture
Bake for 55-65 mins
Cool for 10 mins
Nanaimo Bars
shared by Rachel Marshall
With two boys - 5 and under - our house is always
buzzing with activity! This recipe has become one of my sweet treat go to's it’s easy to prepare in batches, fills the house with the glorious smell of chocolate as it cooks, and best of all, my whole family loves it. Even my picky eater has a hard time saying no to this flavour combination!
Ingredients: Instructions:
Bottom Layer
1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
2 cups graham wafer crumbs
1 cup coconut
Second (Middle) Layer
1/2 cup unsalted butter (slightly melted)
2 Tbsp. and 2 Tsp. cream
2 Tbsp. custard powder
2 cups icing sugar
Third (Top) Layer
8 squares semi-sweet
chocolate (8 oz) or
3 Tbsp. unsalted butter
Bottom Layer
Melt first 3 ingredients in double boiler Add egg and stir to cook and thicken – do NOT over stir or the egg will start to scramble!
Remove from heat Stir in graham crumbs and coconut until mixed Press firmly into an ungreased 8" x 8" pan
Place in freezer to set
Second (Middle) Layer
Cream butter, cream, custard powder, and icing sugar together well
Beat until light and fluffy Remove bottom layer from freezer and spread second layer evenly over Try to get this as flat as possible quickly Put back in the freezer
Third (Top) Layer
Melt chocolate and butter over low heat
Remove from freezer and pour top layer evenly over the middle layer Spread with a spatula as quickly as possible so it doesn’t melt the middle layer
Place in fridge until top layer is set – recommended at least 2-3 hours
Ingredients:
Pastry shell homemade or bought
Ingredients
1/3 cup butter
3/4 cup brown sugar
1 cup corn syrup
3 eggs
1 tsp vanilla
1 cup broken pecans
Pecan Pie
shared by Jamie Hoare
Spending time with family is what makes the season so special to me. Plus I’m especially excited for my nephew’s second Christmas Santa Claus is coming to town! This year, I’ll be experimenting with some new recipes while still honoring the classics we love.
The recipes hold a special place in my heart as they were featured in my grandmother’s church bake sale cookbook, which became an instant best seller. She was an incredible baker, and her ability to bring people together continues to inspire me as I carry on her traditions.
Instructions:
Heat to boiling- butter, brown sugar and syrup, then remove from heat
Break eggs into bowl, remove 1 tsp egg white and brush inside of pastry shell with egg white.
Beat eggs with a fork until well broken up. Gradually stir eggs into hot syrup, then add vanilla and pecans.
Pour into shell
Bake at 425 for 10 mins then reduce heat to 325 and bake for 25-30 mins
Double Chocolate Peppermint Cookies
shared by Calvin Seguin
Ingredients: Instructions:
1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached allpurpose flour (or wholewheat pastry)
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup dark, bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F
In a large bowl, cream the butter and sugar together. Add egg, peppermint extract and beat until light and fluffy.
Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift over the wet ingredients mixing as you go. Mix until combined. Add chocolate chips and stir in, then chill in the freezer for 10 minutes.
Form the dough into small balls and place on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes but sprinkle crushed candy cane on immediately. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Gluten and Egg Free Peanut Butter Cookies
shared by Megan Johnson
Ingredients:
2 Cups Almond Flour
1 Cup Peanut Butter (smooth or chunky)
¼ Cup Maple Syrup
Instructions:
Pre-heat the oven to 350º. Line a baking sheet with parchment paper. Combine the almond flour, peanut butter and maple syrup. Stir well and make sure to break all the almond flour clumps. Scoop 2 tablespoons of batter at the time, roll the dough into balls and place on the baking sheet. Then, using a fork, flatten them by creating an X over the cookies. Bake for 10 minutes, then let them cool for 10 minutes so they can firm up.
Pumpkin Cheesecake
shared
by Peter Holland
Ingredients:
1 graham cracker crust
24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
¾ cup brown sugar packed
½ cup sugar
⅓ cup sour cream
1 ½ teaspoon vanilla extract
1 cup pumpkin puree¹
2 ½ teaspoons pumpkin pie spice
3 large eggs lightly beaten, room temperature preferred
Instructions:
Preheat oven to 350F
Prepare graham cracker crust in a 9″ springform but do not bake, instead place in the fridge
Beat softened cream cheese and sugars
Add sour cream and stir well
Add vanilla extract, pumpkin puree, pumpkin spice and stir until well-combined
Add eggs, one at a time, beating until just mixed after each addition
Spread batter evenly over prepared crust
Transfer pan to a foil lined baking sheet and place in center rack of oven Bake for 40 minutes or longer, until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked)
Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight
