Spicy Bell Pepper Sauce & Chimichurri Topping for Hot Dogs

May 22, 2017

Forget plain old mustard and ketchup! Your hot dogs deserve to be topped with exceptional sauces made from fresh ingredients that pack a flavour punch!

Spicy Bell Pepper Sauce

2 large onions, shredded
4 medium red bell peppers, shredded
2 cups sugar
1 cup white wine vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon crushed red pepper

To make: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers, and refrigerate until ready to use.

Chimichurri Sauce

2 tablespoons fresh oregano leaves
½ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
½ teaspoon freshly ground pepper
1 teaspoon salt
3 tablespoons red wine vinegar
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced

To make: Place all ingredients in a food processor. Pulse until finely chopped, but not pureed.
Transfer to an airtight container. Refrigerate 2 hours, or overnight before use. Makes ¾ cup.

Note: Both sauces can be stored the refrigerator in airtight containers to use within 3 days.

Salmon Sliders with Ginger Miso Sauce & Asian Slaw

May 22, 2017

These mini sandwiches are a delicious departure from average burgers. They’re perfect for entertaining and seafood lovers.

Makes: 16 sliders

Ingredients

For the Ginger Miso Sauce
1/4 cup white miso
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 small garlic clove, minced
1/2 teaspoon minced ginger
water

Our butcher would be happy to remove any bones and skin – just ask!

For the Salmon Burgers:
2 pounds fresh salmon fillets, skin and bones removed
2 tablespoons minced shallots
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup panko breadcrumbs
Oil, for frying

For the Asian Slaw
1 tablespoon creamy peanut butter
6 tablespoons vegetable oil
1/2 teaspoon dark sesame oil
4 tablespoons seasoned rice vinegar
8 cups thinly sliced cabbage – use a mix of green and red cabbage
2 radishes, julienned
1 carrot, peeled & julienned
1 tablespoon black sesame seeds

16 slider buns

Directions

For the Sauce
1.  Add all ingredients except water to a blender. Blend until smooth.
2. Transfer sauce to a small bowl. Gradually add water, stirring well after each addition, until the dressing reaches desired consistency. Set aside.

For the burgers
1. Add roughly chopped salmon (about 1-inch chunks) to a food processor along with shallots, parsley, dill, lemon zest, salt, and pepper.  Pulse 3-4 times, just until coarsely ground (you don’t want paste).  Transfer mixture to a bowl. Stir in panko breadcrumbs. Using your hands, form patties 3/4-inch thick and 21/2-inches wide.  Place patties on a parchment-lined baking sheet and refrigerate for 1 hour.
2. Add about a tablespoon of oil to a large skillet. Heat oil over medium-high heat. When oil is hot, cook the burgers for 3-4 minutes per side, until completely cooked through.

For the Slaw
1. Place peanut butter in a medium bowl. Add the vegetable and sesame oil and whisk until smooth. Add the seasoned rice vinegar and whisk until combined.
2. In a large bowl, toss together cabbage, carrots, radish, sesame seeds. Add the dressing, tossing until coated.

Assemble burgers by spreading ginger miso sauce on bottom buns. Add salmon patties and top with slaw. Cover with top buns. Serve and enjoy!

Beetroot Hummus

May 1, 2017

The earthy flavour, creamy texture, and bright colour makes this spread a delicious alternative to your everyday hummus. With added spices and tahini, but minus chickpeas, this recipe focuses on the unique flavour of beets. Great as a dip, or for using as a spread.

Note: You can roast or microwave beets to cook. If you want to save time you can find prepared beets (cooked and peeled) in the produce section in either of our stores.

Ingredients

4 medium size beets, washed, cooked, peeled and cubed
2 tablespoons tahini paste
1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon lemon zest
Salt and pepper to taste
Extra Virgin Olive Oil, optional
Greek yogurt, optional
Chopped walnuts, optional
Toasted sesame seeds, optional

Directions

1. In a food processor pulse together beets, tahini paste, lemon juice, garlic cloves, and cumin until smooth and creamy. Stir in lemon zest. Season with salt and pepper to taste.
2. Transfer mixture to a serving bowl. Chill for 1 hour. Garnish with olive oil, yogurt, walnuts and sesame seeds, if desired. Serve.
3. Store in the refrigerator for up to 3 days.