Korean pork ribs with gochujang glaze

Ingredients

The ribs

• 2 racks ribs - meaty ones are good here

• 1 tsp salt

• 1 tsp ground black pepper

• 2 tsp granulated garlic

• 1 tsp paprika

The gochujang glaze

• 2-3 cloves garlic - crushed

• 1 inch ginger - grated (a microplane works great for this)

• 1/2 cup gochujang

• 1/4 cup mirin

• 1/4 cup brown sugar

• 1 Tbs sesame oil

• 1 Tbs soy sauce

• 2 Tbs rice wine vinegar

• 1 Tbs fish sauce - optional but it really brings it together

• 1 Tbs vegetable oil

Instructions

Cook the ribs

1. Pre-heat your oven to 350F.

2. Season the ribs with salt, pepper, paprika and granulated garlic.

3. Place ribs on a sturdy cookie sheet and bake until they reach an internal temperature of 185F, about an hour to 75 minutes. Start checking after 45 minutes.

Make the gochujang glaze

1. Heat a small saucepan over low heat.

2. Add the vegetable oil, then the garlic and ginger and cook, stirring constantly, for about 90 seconds. You don't want it to colour - just get cooked through.

3. Add the remaining ingredients and simmer over low heat for 15 minutes.

Finish the ribs

1. Once your ribs have reached an internal temperature of 185 brush them generously with the glaze and return them to the oven. Let cook an additional 10 minutes.

2. If you want extra sticky individual ribs let the ribs rest briefly. Cut them into individual ribs and coat all 4 sides with sauce. Return to the oven as above.

*In flyer January 26 - February 1, 2025
Recipe and photo credit: Glebe Kitchen

Extra Vegetable Fried Rice

Ingredients

• 1 ½ tsp + 2 tbs safflower oil, divided

• 2 eggs, whisked together

• 1 small white onion, finely chopped

• 2 medium carrots, finely chopped (about ½ cup)

• 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)

• ¼ tsp salt, more to taste

• 1 tbs grated or finely minced fresh ginger

• 3 large cloves garlic, pressed or minced 

• Pinch of red pepper flakes

• 2 cups cooked brown rice

• 1 cup greens (optional), such as spinach, baby kale or tatsoi

• 4 green onions, chopped

• 1 tbs  soy sauce

• 1 tsp toasted sesame oil

• Chili-garlic sauce or sriracha, for serving (optional)

Instructions

1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

4. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 4 to 6 minutes.

6. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

7. Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).

*In flyer January 26 - February 1, 2025
Recipe and photo credit: Cookie and Kate

Easy Mexican Beans & Rice Soup

Ingredients

• 3 plum tomatoes

• 1 onion

• 5 garlic cloves

• 1/3 cup uncooked white rice

• 1 can beans (drained and rinsed)

• 3 cups stock

• 1 chipotle in adobo (or jalapeno)

• 2 tsp Mexican oregano

• pinch of cumin

• 1/2 tsp salt (plus more to taste)

• freshly cracked black pepper

• Garnished (optional):

• squeeze of lime

• Queso Fresco

• freshly chopped cilantro

Instructions

1. As the tomatoes roast, roughly chop the onion and peel the garlic cloves. Cook the onion and garlic in oil over medium heat in your soup pot. I usually leave the garlic cloves whole as all of this will be blended eventually. 

2. When the onion is starting to brown add the onion-garlic mixture to a blender along with the roasted tomatoes and a single chipotle in adobo (or 1/2 chipotle for a milder version). Combine well and add this mixture back to the soup pot, cooking over medium heat for a couple minutes. 

3. Add the remaining ingredients: 3 cups stock, 1/3 cup uncooked white rice, 1 can beans (drained and rinsed), 2 teaspoons Mexican oregano, pinch of cumin, 1/2 teaspoon salt, freshly cracked black pepper. Combine well and bring this mixture up to a boil. Reduce heat to a simmer (low on my stove), cover, and let cook for 15 minutes or until the rice is fully cooked. Note: try to keep a close eye on it starting around the 20 minute mark because the rice will continue to absorb the stock if left unattended. 

4. Take a final taste for seasoning. I added pinches of salt and Mexican oregano at this point. Note: I used approx. 1 teaspoon of salt for this entire batch, but if using store-bought stock you may not need to use as much as I did. 

5. Serve immediately and top with your choice of garnish. A squeeze of lime is really all you need, but I also topped with some Queso Fresco and freshly chopped cilantro. 

6. This soup does not store well! Enjoy same day.

*In flyer January 19 - 25, 2025
Recipe and photo credit: Mexican Please

Vegetarian Fajitas

Ingredients

Fajita Seasoning

• 2 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Pinch of cayenne pepper

• 1 tsp kosher salt

• ¼ tsp black pepper

For the Fajitas

• 2 tbs olive oil or avocado oil

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium red onion, sliced

• 8 oz mushrooms, sliced

• 4 cloves garlic, minced

• 1 tbs fresh lime juice

For Serving

• Tortillas, corn or flour

• Guacamole

• Pico de Gallo

• Cilantro

• Lime wedges

• Crumbled queso fresco or shredded cheese, optional

• Sour cream or plain Greek yogurt, optional

Instructions

1. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper.

2. In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers, onion, and mushrooms and stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the garlic and lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.

3. Serve the veggie fajita filling with tortillas and desired toppings.

*In flyer January 19 - 25, 2025
Recipe and photo credit: Two Peas and Their Pod

Nicoise Salad

Ingredients

• 8 oz small potatoes

• 4 oz fresh green beans, trimmed

• ¾ cooked white beans, drained and rinsed

• 3 hard boiled eggs, halved

• 4 artichoke hearts, drained and halved

• 1 cup quartered radishes and/or sliced cucumber

• 1 cup cherry tomatoes, halved

• ½ cup Niçoise or Kalamata olives, pitted and halved

• 2 tbs capers, drained

• Lemon Vinaigrette, for drizzling

• 2 tbs chopped parsley

• Flaky sea salt, such as Maldon

• Freshly ground black pepper

Instructions

1. Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 tsp of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 20 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

2. Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 3 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

3. Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

*In flyer January 12 - 18, 2025
Recipe and photo credit: Love & Lemons

Pork Medallions with Blue Cheese Sauce

Ingredients

• 2 lbs pork tenderloin

• 2 Tbs olive oil

• 2 Tbs butter, divided

• 2 shallots, finely chopped

• 1/4 cup white wine

• 5 oz blue cheese, cubed 

• 3/4 cup heavy cream

• Salt

• Freshly ground black pepper

• 1 tsp chopped fresh parsley

Instructions

1. Trim the tenderloin of the silverskin and any excess fat. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.

2. Heat the olive oil and 1 Tbs butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 3 to 4 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 3 min. Transfer to a plate and repeat with the remaining pork.

3. Melt the remaining tbs butter in the pan. Add the shallots and a pinch of salt and sauté for about 1 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

4. Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.

5. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.

*In flyer January 12 - 18, 2025
Recipe and photo credit: Plated Cravings

Salmon Chowder

Ingredients

• 4 tbs unsalted butter, 

• 8 oz bacon, cut into 2-inch pieces

• 1 bunch green onions, white and green parts, finely chopped

• 3 celery ribs, minced

• 1  yellow onion, minced

• 1 jalapeno thinly sliced, plus more for garnish

• 6 garlic cloves, minced

• 1 quart seafood or chicken stock

• 2 large russet potatoes, peeled and cut into 1-inch pieces

• 1 tsp fine sea salt

• 2 tsp freshly cracked black pepper, plus more for serving

• 1 tbs cornstarch

• 2 cups frozen corn

• 2 cups heavy cream

• 1 Lb salmon, preferably wild, skin discarded & cut into 1 inch pieces

Instructions

1. In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

2. Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and garlic and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 18 minutes.

3. In a small bowl, whisk together the cornstarch and 2 tbs water to form a slurry. Stir the slurry into the broth and bring to a boil over high heat. Cook until slightly thickened, about 3 minutes. Reduce the heat to a gentle simmer and stir in the corn and cream, then return the chowder to a simmer. Add the salmon and season it with the remaining ½ tsp salt. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt as needed.

4. To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.

*In flyer January 5 - 11, 2025
Recipe and photo credit: The Modern Proper

Apple Cake

Ingredients

• 3/4 cup dark brown sugar

• 2 large eggs

• 1/3 cup olive oil

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp kosher salt

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)

• 1/2 cup toasted walnuts, chopped

• 1 tbs whiskey, optional

• 1/2 tsp instant espresso powder, optional

Instructions

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.

2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.

3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Use a rubber spatula to fold in the apples and ¼ cup of the nuts.

5. Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.

6. Bake until puffed and golden, and a tester inserted into the center comes out clean, 35 to 405minutes. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it’s puffy side up, if desired.

7. Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.

*In flyer January 5 - 11, 2025
Recipe and photo credit: Love and Lemons

Seafood Paella

Ingredients

• 1/4 cup Extra virgin olive Oil 

• 1 Onion, diced

• 1 bell pepper, diced 

• 6 cloves Garlic

• 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)

• Bay leaf

• 1 tsp smoked paprika

• 1 pinch saffron threads*

• Salt and pepper

• ¼ cup white wine

• 4 boneless , skinless chicken thighs, cut into pieces*

• ¼ cup fresh chopped parsley chopped, divided

• 2 cups Spanish Rice*

• 5 cups Chicken Broth*

• 1/2 cup frozen peas

• ½ lb prawns, abt.12 peeled, tail on

• 1/2 lb Mussels (about 10-12), cleaned properly (beards off)

• 8 oz calamari rings

• Lemons, for garnish

Instructions

1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 6 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. We don’t ever stir the rice, so that a crispy crust forms at the bottom.

5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 6 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

7. Garnish with fresh parsley and lemon slices. Serve.

*In flyer December 22 - 28 2024
Recipe and photo credit: Tastes Better from Scratch

Easy Lemon Vanilla Bean Panna Cotta

Ingredients

• 2 cups heavy cream

• 2 cups half and half

• ½ cup granulated sugar

• 1 ½ tsp vanilla bean paste, 

• finely grated zest from 2 medium lemons

• 2 4-inch springs rosemary, optional

• 2¼ teaspoons unflavored powdered gelatin

• ¼ cup cold tap water

Instructions

1. In a medium saucepan, combine the cream, sugar, vanilla bean paste, and lemon zest (add the optional rosemary sprigs at this point, if using). Heat the mixture over med. heat until it’s just beginning to simmer. Remove from heat, cover, and let steep for 16 minutes.

2. After 10 minutes, place the ¼ cup of water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let it sit for 5 minutes until evenly moistened. At this point, the mixture will be thick and opaque.

3. Place the bowl with the gelatin mixture in the microwave and cook for 30 sec. on high power. Stir to make sure all of the gelatin is dissolved. The mixture should now be thinned out and clear.

4. Bring the cream mixture back to the simmering point over moderate heat. Remove from heat, add the gelatin/water mixture and stir well. If you used a whole vanilla bean pod, remove it now and discard.

5. Divide the panna cotta mixture between six small ramekins, glass jars, bowls cocktail glasses. Cover with plastic wrap and refrigerate for at least 8 hours or up to 48h.

*In flyer December 22 - 28, 2024
Recipe and photo credit: The Cafe Sucre Farine

Lemon Biscotti

Ingredients

• 1/2 cup shelled and peeled raw pistachio nuts

• 2⅓ cup all purpose plain flour

• 1 cup superfine granulated sugar castor sugar 

• 1 tbs lemon zest 

• 1 tsp baking powder

• ½ tsp fine salt

• 2 eggs at room temperature

• 2 tbs fresh lemon juice

• ½ cup unsalted butter melted 

Lemon Glaze

• 1 cup powdered sugar

• 1-2 tbs fresh lemon juice

Instructions

1. Bring Preheat oven to 350°F/180°C.

2. Spread pistachio nuts onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.

3. Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.

4. Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.

5. Make a well in the center of the dry ingredients.

6. Break the eggs into the well and add lemon juice and melted, cooled butter

7. Whisk together the wet ingredients and the dry ingredients.

8. Before the dry ingredients are completely mixed in, switch to a wooden spoon to finish incorporating the dry ingredients.

9. As the mixture starts to come together add the pistachio nuts.

10. Turn out onto a lightly floured surface and knead very lightly to form a ball

11. The mixture can be sticky and so refrigerated for 45 minutes to make the dough easier to handle. Otherwise, you can go right onto the next step.

12. Divide the dough into two equal portions.

13. Roll each portion into a 12in. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.

14. Bake for 25-30 minutes until browned and firm.

15. Removed from the oven and cool on baking sheets for 12 minutes.

16. Reduce the oven to 300°F/150°C.

17. While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.

18. Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.

19. Cool on a wire rack.

20. Once the biscotti are completely cool, they can be drizzled with the lemon glaze. Arrange the biscotti in a single layer on wire racks and place the racks over baking sheets to catch any extra lemon glaze.

21. Using a teaspoon, drizzle the lemon glaze over the biscotti. The best way to do this is to hold the teaspoon high over the biscotti. Move the teaspoon back and forth rather quickly drizzling the lemon glaze in a thin stream on the biscotti.

Lemon glaze

1. Place the powdered sugar in a small bowl.

2. Add the lemon juice slowly until to achieve drizzling consistency.

3. Trial the glaze on a biscotti. If it’s too thick, add a little more lemon juice. If it’s too thin, a little more powdered sugar.

*In flyer December 15 - 21 2024
Recipe and photo credit: Marcelliina in Cucina

Cajun Chicken Pasta

Ingredients

• 8 oz uncooked linguine

• 1 lb chicken breast, cut into strips

• 1-2 tsp Cajun seasoning, or more 

• 2 tsp garlic powder

• 1 tbs olive oil

• 1 med. red bell pepper, thinly sliced

• 1 medium yellow bell pepper, thinly sliced

• 8 oz fresh mushrooms, sliced

• 1/2 red onion, sliced

• 5 cloves garlic, minced

• 2 tomatoes, diced

• 1 cup low sodium chicken broth

• 1/3 cup skim milk

• 1 tbs flour

• 3 tbs light cream cheese

• fresh cracked pepper

• 2 scallions, chopped

• kosher salt to taste

• olive oil spray

Instructions

1. Prep all your vegetables.

2. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.

3. Season chicken generously with Cajun seasoning, garlic powder and salt.

4. Prepare pasta in salted water according to package directions.

5. Heat a large heavy nonstick skillet over medium-high heat; spray with oil and add half of the chicken.

6. Sauté 5 to 7 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

7. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

8. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.

9. Season with 1/4 tsp salt, garlic powder & cracked pepper to taste.

10. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

11. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

12. Top with chopped scallions and enjoy!

*In flyer December 15 - 21, 2024
Recipe and photo credit: Skinny Taste

Tourtiere (Meat Pie)

Ingredients

• 1 lb lean ground pork

• ½ lb lean ground beef

• 1 small onion finely diced

• 4 cloves garlic minced

• 1 large russet potato peeled & cubed

• 1 tsp salt

• 1 tsp black pepper

• ¼ tsp ground sage

• ¼ tsp dried thyme leaves

• ½ tsp ground allspice

• ⅛ tsp ground cloves

• ½ cup beef broth or stock

• 1-2 tbs  bread crumbs if needed

• 1 double pie crust 9 inch

Instructions

1. Bring potato cubes to a boil in salted water. Simmer for 15 minutes or until tender. Drain well and mash.

2. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.

3. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tbs  of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.

4. Preheat oven to 425°F.

5. Line a deep-dish pie plate with the dough and add the meat pie filling.

6. Add top crust and seal edges with a fork or your fingers. Add a few slits to allow steam to escape. If desired, whisk 1 egg with 1 tablespoon of water and brush the egg wash over the crust.

7. Bake for 45-55 minutes or until bubbly and crust is golden.

*In flyer December 8 - 14 2024
Recipe and photo credit: Spend with Pennies

French Apple Cake

Ingredients

Cooking time: 60-70 minutes

• 6 apples, cored & sliced thinly (around 16 slices per apple)

• Juice of 1 lemon

• 4 eggs, at room temperature

• 5ozs. caster or superfine sugar

• 6ozs. plain all purpose flour

• 1.7ozs custard powder

• 2 tsp baking powder

• 1/2 tsp salt

• 4 fl ozs. vegetable oil

• 2.7fl ozs. milk

• 3 tsp vanilla extract 

Instructions

1. Step 1 - Grease and line a 8inch round springform tin and preheat oven to 180C/350F. Soak the apples in water with lemon juice until ready for them.

2. Step 2 - Beat the eggs and caster sugar well for 2-3 minutes. Add the flour, custard powder, baking powder and salt into the mixture in 2-3 lots. Add the oil, milk and vanilla to the mixture-when the beaters are lifted it should leave a ribbon of batter.

3. Step 3 - Take out around 1/3 of the apples and drain well and mix with the batter. Spoon into the prepared tin. Then drain the rest of the apples and place them skin side up on top of the cake. To get a little bit of custard mixture in the centre, bake for 60 minutes. Otherwise bake for 70 minutes to cook through. Dust with icing sugar and serve warm with cream or custard.

*In flyer December 8 - 14, 2024
Recipe and photo credit: Not Quite Nigella

Korean BBQ Pork Ribs

Ingredients

For each marinade

• 2 slabs baby back ribs (5 to 7 pounds)

Sweet and Savory Marinade

• 1/2 cup soy sauce

• 1/2 cup water

• 1/4 cup rice wine (or mirin or white wine)

• 2 tbs sesame oil

• 4 tbs honey

• 2 tbs brown sugar 

• 5 tbs minced garlic 

• 2 tbs finely grated ginger (note 1)

• 1/2 medium onion, grated 

• 1/2 medium sweet apple, grated 

• 1 tsp black pepper

Spicy Marinade:

• ⅔ cup Korean red pepper paste 

• 1 to 3 tsp Korean red chili pepper flakes 

• 1/4 cup soy sauce

• 1/4 cup rice wine or white wine)

• 2 tbs sesame oil

• 4 tbs honey

• 2 tbs brown sugar Use regular sugar if unavailable 

• 3 tbs minced garlic See note 1

• 2 tbs grated ginger 

• 1/2 medium onion, grated 

• 1/2 medium sweet apple, grated 

• 1 black pepper

Instructions

For the marinade

1. Prepare the ingredients for the marinade of your choice. Mix all the ingredients well.

Preparing the ribs

1. Trim the ribs. Cut each slab of the ribs into two pieces for easier handling. Rinse the ribs and drain. Coat the ribs well with the marinade and marinate them overnight. Turn them over once after half of the marinating time has passed. Use large zip lock bag.

Cooking the ribs

1. Preheat the oven to 325°F. Line a baking sheet with aluminum foil. I used 2 baking dishes. Arrange the ribs, meat side down. If using the mild marinade, pour some marinade into the baking sheet or dish. Cover the baking sheet/dish tightly with aluminum foil. Bake them for 2 hours. Remove the foil cover.

2. If used the mild marinade, you will have a lot of liquid in the baking sheet/dish. Pour it out into a sauce pan along with any reserved marinade, and bring the liquid to a boil and reduce by about half or until it turns into a thick consistency. You don’t need to do this with the spicy marinade as it doesn’t have as much liquid. Brush the sauce onto the ribs.

Finishing the ribs

1. Change the oven setting to broil (500°F) and preheat for a few minutes. Then broil the ribs until the ribs are lightly caramelized and charred, about 6 minutes on each side. Baste the ribs with the sauce a couple of times while broiling.

2. *In flyer December 1 - 7, 2024
   Recipe and photo credit: Korean Bapsang

Lettuce Tomato Avocado Salad

Ingredients

Salad

• 1 large lettuce

• 1/3 cup cilantro

• 1 avocado

• 1 cup cherry tomatoes

• ½ English cucumber

• ½ red onion

Dressing

• 4 Tbs olive oil

• 2 Tbsp fresh squeezed lemon juice*

• ½ tsp salt

• ¼ tsp ground black pepper

Instructions

For the Salad

1. Chop romaine and cilantro. Slice onion, avocado and cucumber. Half tomatoes. Lightly mix. 

For the Dressing

1. Combine olive oil, lemon, salt and pepper. Drizzle over salad and combine. 

   Serve immediately. Enjoy!

*In flyer December 1 - 7, 2024
Recipe and photo credit: Valentina’s Corner

Best Ever Chili Recipe

Ingredients

• 4 strips bacon, sliced ½-in thick

• 1 ½ pounds ground beef

• 1 medium yellow onion, diced

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• 2 tbs chili powder

• 1 tbs ground cumin

• 2 tsp smoked paprika

• 2 tsp dried oregano

• 1 tsp salt

• 2 tbs  tomato paste

• 1 (28-ounce can) fire-roasted diced tomatoes

• 1 (15-ounce can) black beans, drained and rinsed

• 1 (15-ounce can) red kidney beans, drained and rinsed

• 2 cups beef broth

• 1 bay leaf

• Optional garnish: avocado, red onion, shredded cheese/sour cream

Instructions

1. Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.

2. Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.

3. Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.

4. Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.

5. Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.

6. Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I’ve got ideas above).

*In flyer November 24 - 30, 2024
Recipe and photo credit: Downshiftology

Broccoli slaw

Ingredients

• 3 cups julienned broccoli stems

• 2 cups small broccoli florets

• 1 cup julienned carrots

• 1 cup sliced red cabbage

• 1/2 cup thinly sliced red onion

• ½ cup toasted sliced almonds, reserve some for garnish

• ⅓ cup dried cranberries, reserve some for garnish

• 1 recipe Coleslaw Dressing, omit the celery seed

Coleslaw Dressing Recipe

• Scant ¾ cup mayo  

• 2 tbs apple cider vinegar

• 1 tbs Dijon mustard

• 1 tbs pure maple syrup

• ¾ tsp celery seeds

• ¼ tsp sea salt

• Freshly ground black pepper

Instructions

For the Dressing

1. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.

2. Serve with about 8 cups cabbage coleslaw mix.

For the Slaw

1. In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.

2. Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.

*In flyer November 24 - 30, 2024
Recipe and photo credit: Love and Lemons

Classic Cajun Gumbo

Ingredients

For the Gumbo

• 1 medium green bell pepper

• 1 medium yellow onion

• 3 stalks celery

• 7 cloves garlic

• 1/2 bunch fresh parsley 

• 2 to 3 tbs salt-free Cajun seasoning divided

• 2 tsp thyme

• 2 bay leaves

• 1/2 tsp cayenne pepper, plus more as needed

• 1lb boneless, skinless chicken thighs

• 1 1/2 tsp salt, plus more as needed

• 1 1/2 tsp fresh ground black pepper

• 14 ounces andouille sausage

• 1/4 cup plus 1 tbs neutral cooking oil eg. canola/vegetable, divided

• 6 cups low-sodium chicken broth, at room temperature

• 4 tbs unsalted butter

• 1/2 cup all-purpose flour

For Serving

• 1 bunch medium scallions

• 3 cups cooked white rice

• Crystal or Tabasco hot sauce

Instructions

1. Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper, onion and celery stalks .

2. Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince garlic cloves; coarsely chop the parsley, Cajun seasoning, thyme, bay leaves, and cayenne pepper; stir to combine.

3. Cut the chicken: If using raw chicken, dice the chicken thighs into 1-inch pieces. Season with salt, black pepper, and the Cajun seasoning. 

4. Cook the sausage: Cut the sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.

5. Brown the chicken: If using raw chicken, add 1 tbs of the cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. 

6. Cook the roux: Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add unsalted butter, the remaining 1/4 cup oil, and cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn!

7. Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 12 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.

8. Simmer: Add chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.

9. Serve: Taste and season with more salt as needed. (You’ll likely need to add more salt.  The gumbo can be served immediately or the day after. Serve with a scoop of cooked white rice, scallions.

*In flyer November 17 - 23, 2024
Recipe and photo credit: The Kitchn

Easy Creamy Coleslaw

Ingredients

• 1 medium cabbage, about 2 pounds, outer leaves removed

• 3 medium carrots, peeled and shredded

• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped

• 1 cup mayonnaise 

• 2 tbs apple cider vinegar

• 2 tbs Dijon mustard

• 1 tsp celery seeds

• 1/4 tsp fine sea salt

• 1/4 tsp fresh ground black pepper

• 1 tsp honey

Instructions

1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.

2. Add the shredded carrot and parsley to the cabbage and toss to mix.

3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional honey

4. Pour two-thirds of the dressing over the cabbage and carrot, then mix well. 

5. If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.

*In flyer November 17 - 23, 2024
Recipe and photo credit: Inspired Taste