Tag: half your plate

Jul 14, 2016

Grilled Watermelon Steak Pickled Red Onions & Mint Almond Feta Pesto

By Chef Michael Smith 2016 This is a delicious way to fill Half Your Plate during grilling season with a…

Jul 13, 2016

Celebrate National Pickle month with us!

July is National Pickle month and we think that’s just great!  Cucumbers are in season (and maybe even growing in…

Jul 12, 2016

Enter to be the SUNSET® Sliced Champion

Industry partners Sunset are asking you if you think you’ve got what it takes to be the next SUNSET® Sliced…

Jul 7, 2016

All About Watermelon and Twitter Party

Watermelon Twitter Party

Summer heat is really on and what better way to cool down than with delicious, juicy watermelon! Here is the…

Jun 30, 2016

Colourful Nachos

With the sun coming out, what is more fun than sharing a meal with friends! I’m not sure about you…

Jun 23, 2016

Summer Corn on the Cob

Corn on the cob from Yummily Yours

With the arrival of summer and beautiful hot weather comes delicious fresh corn.  Corn on the cob is a perfect…

Jun 20, 2016

Pasta and veggies: a winning pair!

It isn’t always easy to fill half your plate with veggies when you’re eating pasta.  It’s always possible to include…

Jun 17, 2016

International Picnic Day – June 18

Now that it’s summertime there’s nothing like a really fun picnic!  And luckily tomorrow is International Picnic Day.   It’s a…

Jun 15, 2016

Grilled Asparagus Salad

Grilled Asparagus Salad

Recipe by Chef Michael Smith During grilling season you can easily fill Half Your Plate with grilled vegetables. Every time…

Jun 9, 2016

All About Strawberries

Strawberries

Sweet juicy strawberries are one of our favourite fresh summer treats!  This is why we’ve decided to feature them for…

May 30, 2016

National Salad Month

Cucumber Tomato Rice Noodle Salad sm

May is National Salad Month and we absolutely love that!  A simple salad is a perfect easy side to fill…

May 27, 2016

Yes to veggies in your smoothies!

Avocado Melon Breakfast Smoothie

Drinking a smoothie is a great way to start your day or to keep up your energy in between meals. …

May 17, 2016

Step up your veggie game with Chef Michael Smith

Did the winter stunt your kitchen creativity?  Well we’ve got the solution! On May 26th we are very excited to…

May 16, 2016

Basil Caesar Salad

When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.

Recipe from Chef Michael Smith, 2016 – Basil Caesar Salad When I toss romaine hearts into my shopping cart, chances…

May 13, 2016

National Salad Month

Roast Beet Salad with Orange and Feta

May is National Salad Month and we absolutely love that!  A simple salad is a perfect easy side to fill…

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