Sep 03

Shrimp Tacos with Kiwi Salsa

Shrimp Tacos with Kiwi Salsa

Hot summer days bring backyard get-togethers. If you want to impress your guests and attempt something different than burgers, give these colourful shrimp tacos a try. The salsa combines Zespri SunGold Kiwifruit and jalapeños for the perfect combination of sweet and spicy. The kiwifruit is rich in nutrients, including potassium and vitamin C, while using nonfat Greek yogurt cuts back on unwanted calories.

Shrimp Tacos with Kiwi Salsa

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 2


For Salsa

• 2 Zespri SunGold Kiwifruit

• 1 scallion, chopped

• 2 tbsp red onion, chopped

• 1/4 cup cilantro, chopped

• 1 clove garlic, minced

• 1/2 jalapeño, diced

• 1 lime

For Avocado Crema

• 1/2 avocado

• 1/4 cup nonfat plain Greek yogurt

• Salt and pepper

For Shrimp:

• 1/2 lb shrimp, peeled and deveined

• 4 whole wheat tortillas

• 1 tbsp olive oil


1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside.

2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside.

3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through.

4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.

Sep 03

Recipe: Homemade Ice Cream Cake

Ice Cream Cake

You don’t need to wait for a special occasion for this delicious ice cream cake. A perfect treat for any day, it can be made for less than $10, meaning big savings compared to store-bought versions.

This cake is a decadent finish to any meal. Plus, it’s a great make-ahead dessert that can be stored frozen in an airtight container for up to a week.

Birthday Bonanza Cake

Serves: 10

Prep time: 15 minutes

Total time: 6 hours and 15 minutes


• 4 cups Great Value Birthday Party Ice Cream

• 8 fudge crème-filled sandwich cookies, finely chopped

• 1/2 cup chocolate-flavoured topping

• 8 vanilla ice cream sandwiches

• 4 cups frozen whipped topping, thawed

• 2 tbsp rainbow sprinkles


1. Place ice cream in fridge to soften for 30 minutes.

2. In a small bowl, mix cookies with chocolate topping.

3. Invert a rimmed baking sheet (to act as a guide for cake layout) and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops) of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon.

4. Spoon chocolate mixture over top, spreading to within ½ inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours.

5. Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately.

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Sep 03

Cool Off with Churro-Inspired Deep Fried Ice Cream

Churro Ice Cream Sundae

Perfectly crispy and impeccably creamy, this dessert is a sweet summer treat. Paired with whipped cream, raspberries and pineapple, the cherry on top of this sundae is actually cinnamon-sugar for a delicious churro taste.

Churro Ice Cream Sundae

Serves: 4

Prep time: 15 minutes

Total time: 5 hours, 15 minutes


• 2 cups Great Value Cowmooflage

• 1 egg, yolk discarded or 1/4 cup egg white

• 2 cups Corn Flakes, finely crushed

• 1 tbsp sugar

• 1 tsp cinnamon

• Vegetable oil for frying

• 1 cup whipped topping

• 1 1/3 cups pineapple tidbits

• 1 1/3 cups raspberries


1. Line a rimmed baking sheet with plastic wrap.

2. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.

3. Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.

4. Stir sugar and cinnamon in a small bowl.

5. Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.

6. Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.

Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

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Sep 03

New York Strip Steak

Make mouth-watering barbecue steaks with this secret rub

New York Strip Steak

It’s easy to see why so many top chefs prefer to cook with natural gas. Natural gas barbecues allow you to cook with more even, direct and precise heat. They’re also energy efficient and hook up to your home’s natural gas connection, meaning you can say goodbye to those frantic moments when you’re low on propane and need to run out for a tank refill.

Get started with this delicious recipe, from grill master and renowned chef Rob Rainford.

New York Strip Steak


• 2 New York strip steaks

• 4 tbsp (60 mL) finely ground Jamaican Blue Mountain Coffee

• 4 tbsp (60 mL) packed brown sugar

• 1/2 tsp (2 mL) ground allspice

• Kosher salt

• Freshly ground black pepper


1. Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak.

2. Prep grill for cooking over indirect heat. You’ll need a medium-high temperature of around 350°F (180°C) to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat.

3. Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness.

4. Remove steaks from grill and let rest for five minutes before serving.

Sep 03

Summer Steak Tacos

Summer Steak Tacos

Setting up a DIY taco station is an easy way to host a small or large group of guests, while still enjoying the dinner party yourself.

Take tacos to the next level with tender, juicy 100% Canadian AAA Angus beef, a simple and affordable switch that is sure to impress.

Summer Steak Tacos

Serves 4

Prep Time: 5 min

Total Time: 15 min


• 1.5 lbs (680 g) 100% Canadian AAA Angus beef inside round sand steak

• Salt and pepper, to taste

• 1 tsp cumin

• 1/2 head of cabbage

• 2 avocadoes

• 1 lime

• 4 tomatoes, finely diced

• 1 bunch cilantro

• Tortillas (soft or crunchy)


1. Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking). Remove and slice thinly.

2. Using a mandolin or knife, thinly shave cabbage. Set aside.

3. In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.

4. Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.

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Sep 03

Beef, Mushroom & Chèvre Puff Pastry Tart

Simple summer entertaining with fewer calories

Beef, Mushroom & Chèvre Puff Pastry Tart

Store-bought pastry makes this savoury tart an easy, family-friendly meal. Blending mushrooms into the ground meat mixture means lower calories, but adds a lot more flavour. Created by Mike Ward, celebrity chef and dad, your family is sure to love this tasty home-cooked meal.

Beef, Mushroom & Chèvre Puff Pastry Tart


• Frozen puff pastry, defrosted

• 400 g ground beef

• 400 g mushrooms, finely chopped

• 2 tbsp Dijon mustard

• 3 tbsp olive oil

• 100 g chèvre (goat’s cheese)

• Bunch fresh thyme

• Pinch of salt


1. Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.

2. Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.

3. Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425⁰F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil.

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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


• 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


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.

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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


• 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


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.

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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


• 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


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.

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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


• 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.


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.

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