Honey Fennel and Grapefruit Glazed Chicken

Cure winter woes with seasonal sweetness

Florida Grapefruit supports our bodies with the essential nutrients and high amounts of vitamin C and vitamin A we crave in the winter. Harvested in subtropical growing conditions, the versatile super fruit adds a splash of sunshine to bland winter dishes.

Honey Fennel and Grapefruit Glazed Chicken

Prep time: 1 hr 30 minutes

Serves: 4 to 6


• 2 Florida Grapefruits

• 1 whole fresh organic chicken

• 1 tbsp fennel seeds

• 1 tsp black peppercorns

• 1/2 tsp coarse salt

• 2 tsp garlic powder

• 1/2 cup honey


1. Pre-heat oven to 350°F. Place chicken into a roasting pan and set aside.

2. Toast fennel seeds and pepper in a small pan over high heat for two to three minutes until fragrant.

3. Transfer to a mini food processor. Add salt and garlic powder and pulse until granular.

4. In a small mixing bowl, stir together spice mixture, 1/4 cup grapefruit juice and honey. Drizzle chicken with half the glaze, reserving the rest for basting.

5. Slice second grapefruit into thin rounds and place on top and around chicken.

6. Roast for 1.5 hours until golden brown and internal temperature reaches 165°F.

7. Re-glaze after 45 minutes.8. Serve with pan juices if desired and a side of roasted fennel.


Vegetarian Mushroom Miso Soup

The secret to perfect homemade soup

Starting with a flavourful broth made with natural ingredients is essential to creating a sensational pot of soup. “Quality recipes start with quality ingredients,” explains Park. “The broth really is the foundation that will set the flavour stage for every soup.”

Park recommends home chefs try his vegetarian mushroom miso soup, made with quality ingredients and all natural flavours. The base for this soup, Campbell’s Ready To Use Mushroom Broth, is infused with hints of cabernet sauvignon, sherry wines and essential oils from thyme, rosemary and bay leaves.

Vegetarian Mushroom Miso Soup

Prep time: 10 min

Cook time: 10 min

Serves: 4


• 1 carton (900 mL) Campbell’s Ready to Use Mushroom Broth

• 2 tbsp (30 mL) white miso “fermented soy bean paste”

• 1 tbsp (15 mL) sake (rice wine)

• 1/4 cup (60 mL) dried wakame seaweed, sliced

• 1/2 cup (125 mL) hard or soft tofu, cut in 1/4” (0.6 cm) cubes

• 1/3 cup (80 mL) shiitake mushrooms, thinly sliced

• 1/3 cup (80 mL) white mushrooms, thinly sliced

• 1/3 cup (80 mL) enoki mushrooms, whole

• 1/3 cup (80 mL) king oyster mushrooms, thinly sliced

• 1/2 cup (125 mL) chopped green onion


1. Pour broth into a medium saucepan, and bring to a low simmer.

2. Add miso paste and sake and whisk until smooth.

3. Add dried wakame seaweed, tofu, shiitake, white, enoki and king oyster mushrooms to the pan and cook for another 5 min.

4. Ladle into bowls and garnish with chopped green onions.

Recipe Tip:

1. Add more miso instead of salt to season to taste.

2. Garnish with cracked black pepper before serving.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.


Cream Of Bacon Corn Salsa Soup

Cream Of Bacon Corn Salsa Soup

Mixing cultures through food is a delicious trend that lets both professional chefs and home cooks get creative in the kitchen.

As a judge on Chopped Canada and the owner of two successful restaurants, acclaimed chef Antonio Park is an expert in fusion cuisine. Raised by Korean parents, Park grew up in Argentina before moving to Canada and later training in Japan. His culinary creations are a reflection of this culturally diverse background.

Pulling favourite flavour combinations from his heritage, Park loves to create unique recipes that inspire people to make their own creations, using ingredients and garnishes that suit their personal tastes. For colder days, try this tasty fusion soup.

Cream Of Bacon Corn Salsa Soup

Prep time: 15 min

Cook time: 20 min

Serves: 4



• 2 cans (568 ml) Campbells’s Condensed Cream of Bacon Soup

• 1 can (284 mL) milk • 2 cups (500 ml) no salt added whole kernel corn


• 3 medium roma tomatoes, seeded and finely diced

• 1/2 cup (125 ml) finely chopped cilantro

• 1/2 cup (125ml) finely chopped parsley

• 1/4 cup (60 ml) finely chopped chives

• 1 tbsp (15 ml) finely chopped mint

• 1/2 cup (125 ml) finely chopped red onion

• 1 tbsp (15 ml) lime juice

• 1 tbsp (15 ml) lemon juice

• 1 tbsp (15 ml) extra virgin olive oil

• 1 tbsp (15 ml) maple syrup


1. In a large pot, combine Campbell’s Condensed Cream of Bacon Soup, milk and sweet corn. Boil over medium high heat for 5 minutes.

2. In a separate mixing bowl, combine all the fresh salsa ingredients.

3. Gently pour the hot soup mixture into serving bowls. Top soup with the salsa mix.

Recipe Tip:

1. If available, garnish with 1 tbsp (15 mL) of crème fraiche, 1 tsp (5 mL) of olive oil and black pepper to taste

2. For extra flavour, add chopped cooked bacon and croutons to the soup before topping with the salsa.

3. For a creamier texture, replace the milk with 1 can (284 mL) of Campbell’s Condensed Cream of Bacon Soup or Campbell’s Condensed No Salt Added Cream of Chicken Soup.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.


Creamy Tomato Hot And Sour Soup

Creative twists for soup season

“Once the days grow shorter and the temperature drops, there is nothing I crave more than a hearty bowl of soup,” says chef Antonio Park, Chopped Canada judge and restaurant owner.

“The child of Korean parents, I grew up in Argentina before moving to Canada, so I tend to fuse tastes and concepts from parts of my unique background into my recipes,” he explains. Park’s favourite bowls this season is Creamy Tomato Hot and Sour soup — try his mix of classic and tangy flavours below.

Creamy Tomato Hot And Sour Soup

Prep time: 15 min

Cook time: 10 min

Serves: 4


• 1 can (540 mL) Campbell’s Ready to Serve Creamy Tomato Soup

• 2 cups (500 mL) Campbell’s Ready To Use No Salt Added Vegetable Broth

• 1/2 cup (125 mL) shiitake mushrooms, thinly sliced

• 1 can (550 mL) bamboo shoots, thinly sliced

• 1 cup (250 mL) firm tofu cut in 1/4” (0.6 cm) slices

• 2 garlic cloves, grated

• 2 tsp (10 mL) ginger, grated

• 1 tbsp (15 mL) balsamic vinegar

• 3 tbsp (45 mL) rice vinegar

• 2 tsp (10 mL) sambal oelek

• 2 tbsp (30 mL) tamari soy sauce

• 2 tsp (10 mL) brown sugar

• 4 medium green onions, sliced

• 2 tsp (10 mL) black pepper

• 2 eggs


1. In a large pot, combine Creamy Tomato Soup and Vegetable Broth.

2. Add in shiitake mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic and rice vinegars, sambal oelek, tamari soy sauce, brown sugar, green onions and black pepper.

3. Bring to a boil over medium-high heat. Reduce and simmer for 5 minutes.

4. In a small mixing bowl, lightly beat 2 eggs.

5. While stirring the soup, gently pour in beaten eggs, rotating the bowl while you pour.

Recipe Tip:

1. Garnish with sesame oil, enoki mushroom and crumbled fortune cookie.

2. If bamboo shoots are unavailable, use hearts of palm.

3. A generous amount of black pepper added to the soup while boiling will help increase spice.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.


Mushroom Tapas

Simple appetizers for stress-free entertaining

Mushroom Tapas

Prep Time: 5 minutes

Cook: Time: 30 minutes

Makes: 4 servings


• 1 1/4 cup olive oil, divided

• 1 lb. cremini mushrooms, cleaned and stems removed

• 1/2 tsp red chili flakes

• 1 head garlic, cloves removed and peeled

• 1/2 tsp sea salt

• 1/4 cup flat leaf parsley, chopped

• 1 tsp lemon zest

• 1 tbsp lemon juice


1. Heat 1/4 cup oil in a large skillet over medium-high heat. Add mushrooms and cook, shaking occasionally until they’re deep brown, about 5 minutes. Add chili flakes, garlic, remaining oil, and sea salt. Once oil is bubbling, reduce heat to a gentle simmer and cook until mushrooms are tender, about 25 minutes.

2. Stir together parsley, lemon zest, and juice. Stir in 2 tbsp oil from the mushrooms. Season to taste with salt and pepper. Serve mushrooms warm in all or some of the oil. Drizzle with parsley sauce.

Tip: The mushroom garlic oil can be refrigerated for later use. Use in a salad dressing or drizzle on pasta, pizza, or just about anything.

Find more easy holiday appetizers at www.mushrooms.ca.


Candy Cane Pavlova

Delight with a peppermint candy cane dessert

Candy Cane Pavlova

Serves: 8


• 6 egg whites

• 1 3/4 cups (425 mL) granulated sugar

• 1 tsp (5 mL) white vinegar

• 1 tsp (5 mL) cornstarch

• 2 cups (500 mL) whipping cream

• 3 tbsp (45 mL) granulated sugar

• 1/4 tsp (1mL) peppermint extract (optional)

• 12 to 15 mini candy canes (about 100 g)

• Dark chocolate curls


1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Trace a 10 inch (25 cm) circle with a marker on the parchment, then add a 4 inch (10 cm) inner circle. When marker dries, flip it over so that the marked side is facing down.

2. Whisk egg whites using an electric mixer until foamy. With mixer running, gradually add sugar. Increase speed to high and whisk until egg whites are glossy, thick, and hold stiff peaks; about 4 to 7 minutes. Stir vinegar with cornstarch until smooth. Whisk into egg whites.

3. Spoon mixture onto prepared sheet following the marker lines to create a wreath. Use the back of a large spoon to create indentations for the whipped cream.

4. Place pan in the oven and reduce temperature to 250°F (120°C). Bake 90 minutes or until meringue is golden and cooked through. Let cool completely.

5. Using an electric mixer on high, whip cream with sugar and peppermint until it forms soft peaks. Spoon into indentations in meringue. Roughly crack 4 candy canes into large pieces and sprinkle over whipped cream, then place 8 whole ones evenly apart so each serving gets a candy cane.

Find more delicious holiday recipes at www.walmart.ca/recipecentre.


Slow Cooker Corned Beef, Barley, and Cabbage

Slow cooker meals perfect for cozy winter nights

Slow Cooker Corned Beef, Barley, and Cabbage

Makes: 4 servings


• 1 cup (250 mL) pot or pearl barley

• 1 large onion, cut into thick slices

• 3 large carrots, quartered

• 1 bottle (12 oz/341 mL) beer

• 1 can (10 oz/284 mL) low sodium beef broth

• 3 cups (750 mL) water (approximately)

• 1 bay leaf

• 2 lb (1 kg) prepared uncooked corned beef brisket, rinsed

• 1 small cabbage, cut into 1 inch (2.5 cm) slices

• 2 tbsp (30 mL) Dijon mustard

• 2 tbsp (30 mL) mayonnaise

• 1/2 tsp (2 mL) freshly ground black pepper


1. Add barley, then onion and carrots to slow cooker. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch (2.5 cm). Add bay leaf.

2. Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.

3. Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.

4. Remove corned beef from slow cooker and carve into 1/2 inch (1 cm) slices.

5. In a small mixing bowl, blend Dijon mustard, mayonnaise, and ground pepper.

6. In individual shallow serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Serve with sauce to drizzle over corned beef.

Nutritional information (per serving): Calories: 799, protein: 43 g, carbohydrate: 62 g, fibre: 14 g, sugars: 11 g, fat: 40 g, saturated Fat: 11 g, trans Fat: 0 g, cholesterol: 125 mg, sodium: 3251 mg, potassium: 1401 mg.


Gluten-Free Sweet Potato & Cranberry Stuffing

Spectacular stuffing for gluten-free diets

Gluten-Free Sweet Potato & Cranberry Stuffing

Serves: 8


• 500 g gluten-free honey garlic turkey sausages, casings removed

• 1 cup (250 mL) fresh cranberries

• 1 onion, chopped

• 2 tsp (10 mL) fresh thyme, chopped

• 2 tbsp (30 mL) balsamic vinegar

• 1 tbsp (15 mL) Dijon mustard

• 2 tsp (10 mL) brown sugar

• 1 cup (250 mL) gluten-free vegetable broth

• 3 medium sweet potatoes, peeled and cubed; about 6 cups (1.5 L)

• 1/2 cup (125 mL) toasted walnuts, chopped


1. Heat oven to 375°F (190°C). Spray a 9×13 inch (3 L) baking dish with cooking spray.

2. Heat a large frypan over medium-high. Add sausage meat and cook breaking up meat until browned, about 7 minutes. Remove to a plate and set aside. Add cranberries, onion, and thyme to frypan and cook until onions soften, about 2 minutes. Stir in vinegar, Dijon mustard, and brown sugar, cooking until almost absorbed. Add broth, sweet potatoes, and reserved sausage, tossing to combine.

3. Spoon into baking dish. Cover with foil and bake until sweet potatoes are tender, about 50 minutes, stirring and leaving uncovered after 25 minutes. Sprinkle with walnuts.

Find more delicious holiday recipes at www.walmart.ca/recipecentre.


Chicken Barley Biryani

Reimagine favourite recipes with this culinary trend

“Barley is a nutritious superfood and delicious grain that can truly transform a recipe,” says Kara Barnes, director of grower and industry programs at the Barley Council of Canada. “Barley dishes also pair perfectly with beer, since the grain is a key natural ingredient in the beverage.”

Barnes recommends chef Mike Ward’s Canadian take on a classic Indian dish, Chicken Barley Biryani. It’s a one pot meal that’s packed with fusion flavour and is best enjoyed with a tall glass of India Pale Ale.

Chicken Barley Biryani

Makes: 6 servings


• 6 chicken thighs

• 2 onions, finely chopped

• 1/2 tsp (2 mL) chili flakes

• 2 tbsp (30 mL) tomato paste

• 2 1/2 cups (625 mL) chicken stock

• 1 1/2 cups (375 mL) barley

• 1/4 cup (62.5 mL) fresh thyme

• Olive oil

• Salt and pepper for seasoning


1. Season chicken thighs with salt and pepper.

2. On stovetop, heat a splash of olive oil at medium-high in an ovenproof pan with high sides. Sear chicken thighs on both sides until golden brown. Remove chicken to a plate.

3. Add chopped onion and chili flakes to the pan. Sauté until onions are brown and crispy. Mix in tomato paste and chicken stock. Stir in barley, then return chicken thighs to pan and sprinkle with fresh thyme.

4. Cover with lid and bake for 40 minutes at 350°F.


Cauliflower Gratin

Treat guests to a decadent holiday side dish

Cauliflower Gratin

Serves: 8


• 1 large cauliflower, cut into florets (about 8 cups)

• 1/4 cup plus 1 tbsp (75 mL) butter, divided

• 2 cloves garlic, minced

• 1/4 cup (60 mL) flour

• 1 tsp (5 mL) mustard powder

• 2 cups (500 mL) milk

• 1 cup (250 mL) Swiss cheese, grated

• 1/2 tsp (2 mL) salt

• Pepper to taste pepper

• 1/3 cup (80 mL) panko breadcrumbs

• 1/4 cup (60 mL) Parmesan cheese, grated


1. Preheat oven to 350°F (175°C).

2. Boil cauliflower in a large pot of salted water until tender-crisp, about 5 to 6 minutes. Drain and set aside.

3. Melt 1/4 cup (60mL) butter in skillet over medium. Add garlic and cook 2 minutes. Whisk in flour and mustard powder and cook 1 minute. Whisk in milk and cook until thickened, about 5 minutes. Stir in cheese and salt and cook until melted, about 1 minute. Season with fresh pepper. Add cauliflower and toss to coat.

4. Pour skillet contents into 2 L baking dish and bake, covered, until the cheese mixture is bubbling at the sides of the dish; about 40 minutes.

5. Stir remaining butter with bread crumbs and Parmesan. Sprinkle mixture over cauliflower and broil until golden, about 2 minutes.

Find more delicious Christmas recipes at www.walmart.ca/recipecentre.


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