Jul 1, 2013
This Canadian brand, owned by the Loblaw Companies, included a wide range of grocery products with a twist: high quality and originality. President’s Choice dropped out of sight here in Bermuda in 2007, much to the chagrin of many of us.
We’re glad to announce that they’re back, available at our stores; and we’re starting with President’s Choice Cookies, featured this month, often described as “Canada’s favourite”,
“the best in the world”, even “decadent”!
Jun 26, 2013
The small but mighty Kiwifruit is one of nature’s nutrition powerhouses. The fuzzy brown fruit is not only flavourful, it’s loaded with a bounty of vitamins, minerals and antioxidants to boost energy and keep you healthy.
Containing more potassium than one banana, kiwifruit is excellent for maintaining fluid and electrolyte balance and for releasing energy during exercise – making this smoothie perfect for summer workouts!
Ingredients:
- 2 cups cubed honeydew melon, frozen or well-chilled
- 1 ripe kiwi, peeled and sliced
- 2 Tbsp. fresh lime juice
- 1 Tbsp. agave nectar (or honey)
- 2 mint sprigs, optional, for garnish
Directions:
In blender, whirl melon, kiwi, lime juice and sweetener until smoothly blended. If using frozen melon, divide smoothie between 2 tall, narrow glasses or martini glasses. If using chilled melon, pour the smoothie into glasses filled with crushed ice cubes. Garnish each glass with mint sprig or kiwi slice, if desired, and serve immediately.
Makes 2 servings.
Per serving: 120 calories, 0 g fat (0 g saturated fat), 32 g carbohydrate ,
2 g protein, 3 g dietary fiber, 35 mg sodium.
Recipe By Dana Jacobi for the American Institute for Cancer Research from her book “Something Different”.
Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
Kelly Godell, host of MDiTV’s Natural Forces, explains why Kiwi Fruit are a healthy, tasty snack for everyone.
Jun 26, 2013
Recipe from Chef Renato from Mid Ocean Club
Serves 4
Pancetta is pork belly meat that is salt cured. Often associated with Italy, pancetta is also found in Slovenia, Spain and Croatia but its production varies by region. Like bacon, pancetta is full of rich flavour and is often cubed, and used for rendering or simply added as is to dishes.
- 4 skinless chicken breast fillets (5 oz)
- 4 tablespoons of low-fat cream cheese
- Olive oil
- 12 sundried tomatoes, roughly chopped
- 4 slices of pancetta
- 1 small chopped onion
- 15 oz green cabbage, cored and finely shredded
- A squeeze of lemon juice
- 2 garlic cloves
Directions:
- Preheat the oven to 390 F. Remove the small fillet from the underside of each chicken breast and set aside. Make a vertical cut down the length of each chicken breast to form a pocket, make sure you do not cut all the way through. (more…)
Jun 19, 2013
Recipe by Chef Ian from Bermudaful Catering
Bermuda Spiny Lobster – a Bermudian seafood delicacy only available from September to March 31st annually.
Read more…..
Lobster:
Ask your butcher to clean and split lobster.
Season with salt and pepper and place the lobster in a frying pan and sear, meat side down.
Add shrimp & mushroom stuffing, place in a 400 degrees oven for about 15 minutes checking regularly, do not overcook.
Citrus rice:
Rice
Chicken stock
Onion
Orange and lemon zest
Cook off onion in a little oil and add the rice, stir well. Add chicken stock and citrus zest. Cook until the rice is tender.
Asparagus:
Trim the bottom ends of the asparagus, drizzle with olive oil, season with lots of salt and pepper roast in a hot 400 degrees oven about 9 minutes.
Stuffing:
Baby shrimp
Panko Breadcrumbs
Wild mushrooms
Butter
Cook onion off in a saucepan, add mushrooms, cook for another few minutes, add shrimp, season with salt and pepper add butter. When this has melted, add the breadcrumbs, mix all together.
Gosling’s Wine of the Week
KENDALL JACKSON AVANT CHARDONNAY
Chef Ian’s lobster recipe is complemented by Kendall Jackson Avant Chardonnay from Gosling’s.
The wine, from California’s cool coastline, reveals slight oak flavours. It is vivid, crisp, bright, refreshing and is lean on the palate. This wine achieves a balance of vibrancy and complexity through gentle whole-cluster pressing and fermentation.
The retail price is $21.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 18, 2013
Jun 19, 2013
Lindo’s is pleased to introduce Certified Organic Dakota Beef in our stores.
“Dakota Organic Beef provides the purest, most flavorful organic beef around. The only thing you’ll taste is simply natural beef because we never use hormones, antibiotics or harmful chemicals. And we believe in the importance of sustainable farming, respecting the land and animals, to provide healthy food for your family”.
– http://www.dakotaorganic.com
Dakota Beef’s ranches are located in the high country of Eastern Oregon. The ranches span 150,000 acres over Oregon’s grasslands, providing unrivaled cattle and feed resources to cattle.
The cattle are born and raised on certified organic pastures and vegetarian fed and finished on a diet of certified organic grains, giving it the natural marbling that you’ve come to expect.
To ensure their cattle receives a high quality feed over the winter months, Dakota Beef’s ranches grow the best alfalfa hay in the USA. The pristine grass pastures are never overgrazed and synthetic fertilizers, pesticides or herbicides are never used on the land or hay, guaranteeing customers are always getting healthy, high quality beef they expect.
The USDA certifies that all Dakota Beef’s cattle are:
- Born and raised on certified organic pasture
- Never receive antibiotics
- Never receive growth-promoting hormones
- Fed only certified organic grains and grasses
- Have unrestricted outdoor access
- Receive humane treatment
The result is beef in its purest form – full of flavour and nothing else.
Visit our butchers at either store to find out more about
prime cuts of Certified Organic Dakota Beef.
Jun 19, 2013
Join Chef Peter Jovetic and guest chefs from Bermuda’s finest restaurants every Tuesday on Seasoned to Taste. Watch as seasoned chefs demonstrate their culinary skills creating elegant dishes you too, can prepare at home.
Filmed by VSB TV11 exclusively at the beautiful Bermuda Gas showroom, the series also features Gosling’s Wine of the Week who offer a perfect wine pairing for each dish.
Look for our show Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. Each recipe televised can be found on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
Suggested recipes for light summer dining: Pan Seared Tuna, Chef Antonio’s Bistro Mussels, Tuscan Arugula Salad, Amarula Chocolate Mousse
Visit our YouTube Channel for
previous episode videos
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
