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

Jul 09

Recipe: Grilled Flank Steak with Grapes and Stilton

Grilled Flank Steak with Grapes and Stilton

Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops.

With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavours, textures and colours with this delicious flank steak recipe below. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp and green contrast from watercress. Stilton cheese boosts the savory umami of this delectable summer dish.

Grilled Flank Steak with Grapes and Stilton

Ingredients:

• 1 flank steak (2 pounds)

• Kosher salt and freshly ground black pepper

• 1 1/2 tbsp red wine vinegar

• 1 tbsp shallot, chopped

• 1/4 tsp Dijon mustard

• 1/4 cup extra virgin olive oil

• 2 bunches watercress, trimmed (8 cups)

• 1/2 cup crumbled stilton or other blue cheese

• 2 cups red California grapes, halved

Directions:

1. Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.

 2. In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.

3. In a large bowl, combine watercress, salt and pepper and enough dressing to coat.

4. Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.

Nutritional information: Calories 376; protein 29 g; carbohydrates 10 g; fat 24 g (57% calories from fat); saturated fat 8.5 g (20% calories from saturated fat); cholesterol 73 mg; sodium 299 mg; fibre .8 g.

www.newscanada.com

Jul 09

Recipe: Sesquicentennial Salt Cured Maple Salmon

Sesquicentennial Salt Cured Maple Salmon

Canada’s 150th birthday is a time to celebrate all things Canadian. Being Canadian brings on thoughts of salmon swimming upstream to spawn, peameal bacon sizzling in a pan, beavertails on Ottawa’s Rideau Canal, and tapping maple trees for fresh syrup when the cold winter starts to break.

Sifto is celebrating its 150th anniversary along with Canada’s milestone birthday. Sifto commissioned leading Canadian gastro chef Mike Shedden to create a perfect Canadian dish of salt-cured maple Canadian Atlantic salmon. This dish is best served cold on top of a dill crème fraiche with fried capers on French bread.

Sesquicentennial Salt Cured Maple Salmon

Serves: 25 1-oz slices

Ingredients:

• 1 kg Atlantic salmon, skin on

• 1 kg Sifto table salt

• 1/2 kg granulated sugar

• 2 oranges, zested

• 250 g cracked and roasted black pepper

• 1/4 cup smoked paprika

• 3/4 cup real maple syrup

Directions:

1. Mix all dry ingredients together in a mixing bowl until completely combined.

2. Coat salmon in cure, and reserve 40 per cent of mixture.

3. Lay salmon skin side down on a baking sheet with half of remaining cure underneath.

4. Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.

5. Wrap tightly in cellophane and leave in refrigerator for three days.

6. Flip salmon once every 24 hours for best results.

7. Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.

www.newscanada.com

Jul 08

Recipe: Lamb Loin Chops with Mushroom Marsala Sauce

Lamb Loin Chops with Mushroom Marsala Sauce

Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.

Lamb Loin Chops with Mushroom Marsala Sauce

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 5

Ingredients:

• 5-6 lamb loin chops

• 2 tbsp (30 mL) all-purpose flour

• 2 tbsp (30 mL) olive oil

• 2 tbsp (30 mL) butter

• 8 oz (227 g) fresh crimini mushrooms, sliced

• 2 shallots, thinly sliced

• 2 cloves garlic, minced

• 1/2 cup (125 mL) Marsala wine (or dry white wine)

• 1/2 cup (125 mL) chicken stock

• 1 tsp (5 mL) Dijon mustard

• Fresh thyme

• Salt and pepper

Directions:

1. In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.

2. In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.

3. In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.

4. Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.

5. Sprinkle with fresh thyme and serve over hot mashed potatoes.

Find more impressive weeknight meals online at mushrooms.ca.

www.newscanada.com

Jul 08

Recipe: Thai-style Baked Spring Rolls with Mushrooms and Chicken

Thai-style Baked Spring Rolls with Mushrooms and Chicken

Who doesn’t love spring rolls? Feed your loved ones these guilt-free baked spring rolls that pack in your favourite Asian flavours.

Thai-style Baked Spring Rolls with Mushrooms and Chicken

Ingredients:

• Store-bought phyllo pastry slices roughly 8×16 inches

• 200 grams ground chicken

• 200 grams mushrooms, thinly sliced

• 1 small carrot, grated

• 3 tbsp minced ginger

• 2 tbsp garlic, finely chopped

• 2 tbsp sesame oil

• Olive oil

• Pinch of salt

• Canola or vegetable oil

• Sweet chili sauce

Directions:

1. Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Sauté until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool.

2. Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll.

3. Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 400⁰F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.

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

www.newscanada.com