Sep 03

Fresh Halibut, Pistachio & Cherry Tomato Fusilli

Fresh Halibut, Pistachio & Cherry Tomato Fusilli

Canada turns 150 this year and families can feel fortunate for the many healthy and delicious local foods that inspire gatherings with great friends. In fact, more than eight out of 10 Canadians want to cook with more fresh, local or regional ingredients according to a recent study. Fortunately, celebrated Canadian chefs, like Toronto’s Cory Vitiello, make it easy with delicious recipes for any kind of family gathering.

For an easy-to-share reunion winner made with wholesome ancient grains pasta, try this effortless dish Cory created for Catelli Pasta’s 150th anniversary recipe collection in honour of its shared birthday with Canada.

Fresh Halibut, Pistachio & Cherry Tomato Fusilli

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 4-6

Ingredients:

• 1 pkg. (340 g) Catelli Ancient Grains Fusilli

• 10 oz. Pacific halibut fillet (cut into one-inch cubes)

• 1/2 cup (125 mL) pistachios, shelled and chopped

• 2 cups (500 mL) cherry tomatoes

• 2 handfuls of washed baby arugula

• 10 slices pancetta

• 12 Brussels sprouts

• 1 clove of garlic

• 1/4 cup (60 mL) extra virgin olive oil

• 1/3 cup (83 mL) flat leaf parsley, chopped

• Salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil.

2. Slice pancetta into half-inch pieces. Over medium heat, cook pancetta in large sauté pan until it begins to brown and tender. Add garlic, cherry tomatoes and olive oil and cook until tomatoes begin to blister and burst.

3. Add pasta to boiling water and cook fusilli according to package instructions.

4. Add halibut to pan; lightly season with salt and sauté over medium heat, turning pieces over for 3 to 4 minutes until lightly browned and just cooked. Fish should be flaky and fork tender.

5. Roughly chop pistachios and thinly slice Brussels sprouts, removing root ends.

6. Add pistachios, Brussels sprouts and arugula to sauté pan and stir on medium heat until greens are wilted — no more than two minutes.

7. Drain cooked pasta and add to sauté pan; gently stir in chopped parsley and a pinch of salt. Add pepper to taste. Drizzle with olive oil and garnish with extra parsley leaves.

Find more recipes at www.catelli.ca.

www.newscanada.com

Sep 03

Portobello Mushroom BLTs

These healthy Portobello mushroom BLTs are a delicious spin on your favourite sandwich, and are easily packed as a work lunch or enjoyed as a tasty last-minute dinner.

Portobello Mushroom BLTs

Prep time: 10 minutes

Total time: 30 minutes

Serves: 4

Ingredients:

• 4 tsp olive oil, divided

• 12 slices turkey bacon

• 2 Portobello mushrooms, sliced

• 1 large field tomato, sliced

• 1 small red onion, thinly sliced

• 1 package arugula

• 4 whole wheat ciabatta buns

• Mayonnaise

Directions:

1. Heat half of the olive oil in a large frying pan over medium-high heat. Add turkey bacon, cooking slices for 4 to 5 minutes per side. Remove from heat. Add remaining olive oil and then add mushrooms, sautéing until just cooked.

2. Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy.

Find more seasonally-inspired recipes online at mushrooms.ca.

www.newscanada.com

Sep 01

Egg-Stuffed Portobello Mushroom Burgers

Egg-Stuffed Portobello Mushroom Burgers

There’s nothing quite like a glorious summer day spent dining outdoors and cooking up a classic burger over the barbecue. Taste the season with these ultimate egg-stuffed Portobello mushroom burgers, which provide a modern and mouth-watering twist on an old favourite and are perfect for this summer’s family adventures.

Ideal for vegetarians and high in protein, they’re great for a quick bite while at the cottage, a brunch staple on your staycation or even a delicious dinner on a camping trip.

Egg-Stuffed Portobello Mushroom Burgers

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 4 servings

Ingredients:

• 4 Portobello mushrooms

• 1 red onion, sliced in quarter-inch rounds

• 2 tbsp olive oil

• 250 mL Egg Creations Whole Eggs Mushroom and Spinach

• 4 slices Swiss or mozzarella cheese

• 4 hamburger buns

• 2 cups arugula

• 1/4 cup mayonnaise

Directions:

1. Remove mushroom stems and scrape out black ribs from inside the caps; this recipe works best with mushrooms that have exaggerated curved caps, as this helps keep the egg mixture in.

2. Brush mushrooms and onion slices with olive oil, then place them on the grill at 350⁰F. Fill each mushroom with 60 mL Egg Creations and cook until the eggs set.

3. Melt cheese over each mushroom and toast buns until golden.

4. Divide arugula among buns, add mushrooms and onions, and finish with mayonnaise.

Tip: Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.

Find more delicious summer recipes at www.burnbraefarms.com.

www.newscanada.com

Aug 27

Mexican Chorizo Breakfast Tacos

Mexican Chorizo Breakfast Tacos

Most of us centre our calendars around the summer months — it’s the time of year we get to enjoy basking in the sunshine and exploring the great outdoors. And when it’s camping, cottage and festival season, who wants to be stuck in the kitchen?

Cooking on the grill, outdoor stove or over a roaring campfire is the perfect way to spend time with friends and family while enjoying delicious dishes. So why not heat up your next summer soiree or weekend brunch with these on-trend and spicy Mexican chorizo breakfast tacos?

Mexican Chorizo Breakfast Tacos

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 12 tacos

Ingredients:

• 250g mild / spicy chorizo sausage, sliced and casing removed

• 3/4 cup finely diced onion

• 500 mL carton Burnbrae Farms’ Egg Creations Whole Eggs Veggie and Feta

• 1 tsp ground cumin

• 1 tsp paprika

• 12 6-inch corn / wheat tortillas

• 2 cups diced tomato

• 1/3 cup chopped cilantro

• 2 tbsp lime juice

• 1 tbsp vegetable oil, divided

• Salt and pepper

• 1 avocado, sliced

• Optional: For a healthier alternative, replace corn tortillas with lettuce leaves.

Directions:

1. Cook chorizo, onions and Egg Creations in a large cast-iron pan on the grill at 375⁰F, mixing in cumin and paprika, until eggs are set. Remove from heat and keep warm.

2. Wrap tortillas in tinfoil and place over an indirect heat or grill until warm.

3. To make tomato salsa, mix onions with tomatoes, cilantro, lime juice and 2 tsp vegetable oil, then season with salt and pepper. Set aside.

4. Divide chorizo mixture among warm tortillas, then garnish with tomato salsa and avocado slices.

Tip: Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.

Find more delicious recipes at www.burnbraefarms.com.

www.newscanada.com

Jul 31

Pan Seared Salmon Paired with a Grapefruit Summer Salad

Pan Seared Salmon Paired with a Grapefruit Summer Salad

Warmer weather calls for lighter meals rich in protein and complemented with refreshing seasonal salads. Try this dish the next time you’re looking for dinnertime inspiration and enjoy al fresco on your patio or balcony.

Pan Seared Salmon Paired with a Grapefruit Summer Salad

Serves 4

Prep Time: 5 min

Total Time: 15 min

Ingredients:

• 4 6-oz (170 g) salmon filets

• ¼ cup olive oil, divided

• Salt and pepper, to taste

• 2 zucchini, shaved

• 1 red onion

• 2 carrots, shaved

• 2 tbsp grainy mustard

• 1 tbsp honey

Option: Replace zucchini and carrots with 2 fennel bulbs, shaved and 2 pink grapefruits, quartered

Directions:

1. Pre-heat oven to 350F. Place in salmon in a baking dish seasoned with salt, pepper, and 1 tbsp of olive oil. Cook for 8 minutes, or until cooked through.

2. Using a mandolin or sharp knife, shave zucchini, red onion and carrots into a medium mixing bowl and set aside.

3. In a small mixing bowl, combine mustard, honey, and the remaining olive oil. Drizzle into the zucchini mix and toss.

4. To serve, arrange the salad mixture on a platter and top with salmon.

Find more fresh recipes ideas online at walmart.ca/recipes.

www.newscanada.com

Jul 09

Mediterranean Style Grilled Rib Steak

Mediterranean Style Grilled Rib Steak

This fresh take on a classic steak features a flavourful combination of garbanzo beans, tomato, onion, balsamic vinegar and basil. It’s easy to prepare and even easier to enjoy.

Mediterranean Style Grilled Rib Steak

Serves 4

Prep Time: 5 min

Total Time: 15 min

Ingredients:

• 4 6-oz (170 g) 100% Canadian AAA Angus beef rib steaks

• Salt and pepper, to taste

• 4 cups canned garbanzo beans

• 3 tomatoes cut into quarters

• 1 red onion, shaved

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• 1 bunch fresh basil

Directions:

1. Pre-heat grill on high.

2. Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).

3. Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.

4. Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.

5. Garnish with fresh basil.

Find more fresh recipes ideas online at walmart.ca/recipes.

www.newscanada.com

Jul 09

Beef Strip Loin with Creamy Blue Cheese Spinach

Beef Strip Loin with Creamy Blue Cheese Spinach

The ultimate steak experience is enhanced with the perfect accompaniments. Pair a perfectly grilled strip loin with this tangy and creamy combination of spinach and blue cheese and allow the steak’s texture and flavour to shine through.

Beef Strip Loin with Creamy Blue Cheese Spinach

Serves 4

Prep Time: 5 min

Total Time: 15 min

Ingredients:

• 4 100% Canadian AAA Angus strip loin steaks

• Salt and pepper, to taste

• 1 lb (453 g) Russet or Yukon potatoes

• 1/4 cup olive oil

• 12 oz (340 g) frozen spinach, thawed

• 1 cup heavy cream

• 4 oz (113 g) blue cheese, crumbled

Directions:

1. Pre-heat oven to 350°F.

2. Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).

3. Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 min.

4. In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.

5. To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.

Find more fresh recipes ideas online at walmart.ca/recipes.

www.newscanada.com

Jul 09

Recipe: Beef Strip Loin Medallion Stroganoff

Beef Strip Loin Medallion Stroganoff

Try your hand at restaurant-quality beef stroganoff with this simplified version featuring tender 100% Canadian AAA Angus beef, flavourful Portobello mushrooms and fresh garden herbs.

Beef Strip Loin Medallion Stroganoff

Serves 4

Prep Time: 5 min

Total Time: 15 min

Ingredients:

• 1.5 lbs (680 g) 100% Canadian AAA Angus beef strip loin medallions

• Salt and pepper, to taste

• 2 tbsp canola oil

• 1 white onion, diced

• 4 packages Portobello mushrooms, sliced

• 1 cup Greek yogurt

• 1 lb (453 g) egg noodles, cooked

• 2 tbsp fresh parsley or dill, chopped

Directions:

1. Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 min on each side (or to your liking).

2. In another pan, heat canola oil then add onions and mushrooms and sauté for 7 min. Slowly mix in yogurt and reduce heat to simmer for 5 min. Add egg noodles and stir to combine the mixture.

3. To plate, spoon stroganoff mixture onto the centre of the plate. Top with beef medallions and sprinkle fresh herbs on top.

Find more fresh recipes ideas online at walmart.ca/recipes.

www.newscanada.com

Jul 09

Recipe: Blended Mushroom Burgers

Blended Mushroom Burgers

A mushroom blend is one of the easiest things you’ll ever do to create healthier, more delicious and sustainable meals. Combine finely chopped mushrooms with ground meat to help lighten favourite family recipes.

In addition to the drool-worthy flavour of blended burgers, adding mushrooms to your meat-based meals also helps trim fat and calories, decreases salt intake and adds a serving of vegetables.

Blended Mushroom Burgers

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 6

Ingredients:

• 8 oz (226 g) fresh button mushrooms

• 1/4 cup (22.5 g) oats

• 1 lb (453 g) lean ground beef

• 1/2 tsp (0.5 g) dried thyme leaves

• 1/2 tsp (0.5 g) dried oregano leaves

• 1/4 tsp (0.25 g) dried minced garlic

• 1/4 tsp (0.25 g) dried minced onion

• 1 tsp salt (5.69 g)

• 6 slices cheddar cheese

• 6 hamburger buns

• Traditional toppings such as lettuce, tomato, onion, pickles, ketchup and mustard

Directions:

1. Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties.

2. Set a greased grill pan over medium-high heat. Place the burgers on pan and cook without turning for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes.

3. Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.

Find more nutritious and delicious recipes online at mushrooms.ca.

www.newscanada.com

Jul 09

Recipe: Moroccan Quinoa Salad with Sweet Potato and Spinach

Moroccan Quinoa Salad with Sweet Potato and Spinach

This colorful take on a classic quinoa salad is the perfect dish for your next summer get together. It’s easy to make in the kitchen and is a healthy alternative to your usual barbecue sides.

Moroccan Quinoa Salad with Sweet Potato and Spinach

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

Salad:

• 1 sweet potato, peeled and chopped

• 2 tbsp (30 mL) olive oil

• 1/4 tsp (1 mL) each salt and freshly ground pepper

• 2 cups (500 mL) cooked quinoa

• 2 cups (500 mL) fresh baby spinach

• 1/4 cup (60 mL) diced red onion

• 1/4 cup (60 mL) sliced dried apricots

• 1/4 cup (60 mL) sliced natural almonds

• 1/4 cup (60 mL) pomegranate seeds (arils)

• 2 tbsp (30 mL) chopped fresh cilantro

Dressing:

• 1/2 cup (125 mL) Almond Breeze unsweetened vanilla

• 1/4 cup (60 mL) olive oil

• 2 tbsp (30 mL) lemon juice

• 1 tbsp (15 mL) Dijon mustard

• 1 clove garlic, minced

• 1/4 tsp (1 mL) each salt and freshly ground pepper

Directions:

1. Preheat oven to 400°F (200°C).

2. To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.

3. Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.

4. Bake in oven for about 30 minutes or until fork-tender. Let cool.

5. Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.

6. Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.

Nutrition facts per 1/4 recipe: Calories 370, fat 25g, cholesterol 0mg, sodium 440mg, carbohydrates 31g, fibre 5g, sugars 9g, protein 6g.

www.newscanada.com

Older posts «

» Newer posts