Fuzzy Navel Smoothie
With its refreshing combination of fresh orange juice and peach yogurt, this fuzzy navel smoothie is the perfect addition to a breakfast or brunch menu.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 Servings 1x
Ingredients
Scale
- 1 tub (175 g) peach yogurt container
- 1/2 cup (125 ml) orange juice
- 1/2 cup (125 ml) 2% milk
- orange rind, grated
Instructions
- Combine yogurt, orange juice and milk in a blender.
- Pour into serving glasses and garnish with grated orange rind.
Notes
Pineapple Caesar Pitcher with Grilled Halloumi
Shake up the classic Canadian cocktail by adding tart pineapple, potent tequila, fresh lime juice and jalapeà±o hot sauce for a Mexican-inspired sipper. The best part? Grilled halloumi!
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 4–6 Servings 1x
Ingredients
Scale
Rimmer:
- 2 tbsp (30 ml) coarse sugar
- 2 tbsp (30 ml) kosher salt
- 2 tbsp (30 ml) lime zest, finely grated
- 1 tbsp (15 ml) lime juice
Garnish:
- 6 oz (175 g) Salerno Halloumi Cheese
- 2 tbsp (30 ml) Gay Lea Unsalted Butter
- 1/2 pineapple, peeled, cored and cut into chunks
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) lime juice
Pitcher:
- 2 cups (500 ml) Clamato juice
- 1 cup (250 ml) pineapple juice
- 4 oz (125 ml) lime juice
- 4 oz (125 ml) tequila
- 2 oz (60 ml) vodka
- 10 dashes hot sauce, jalapeà±o
- 4 dashes Worcestershire sauce
- ice cubes
Instructions
Rimmer:
- Stir together sugar, salt and lime zest. Spread out on small rimmed plate.
- Pour lime juice into separate small rimmed plate.
- Dip rims of 4 to 6 highball glasses in lime juice, then into sugar mixture. Set aside.
Garnish:
- Thread halloumi and pineapple alternately onto small wooden skewers.
- Whisk together honey, melted butter and lime juice; brush all over skewers.
- Grill over medium-high heat for 3 to 5 minutes or until well marked and glazed.
Pitcher:
- In large pitcher, stir together Clamato juice, pineapple juice, lime juice, tequila, vodka, hot sauce and Worcestershire sauce.
- Fill rimmed glasses with ice and pour cocktail over top.
- Garnish with grilled skewers.
Note: Simply replace the tequila and vodka with additional Clamato and pineapple juice for a virgin version of this drink.
Notes
Mango Lassi
Cardamom, an exotic spice that imbues piney, fruity, and almost menthol-like flavours all at the same time, adds an international flair to this refreshing Mango smoothie!
- Prep Time: 2
- Total Time: 2 minutes
- Yield: 1-2 1x
Ingredients
Scale
- 1 cup (250 ml) plain yogurt
- ½ (125 ml) cup milk
- 1 cup (250 ml) frozen chopped mango
- 4 tsp (20 ml) honey or sugar
- Dash of cardamom
Instructions
- Add all ingredients to a food processor and blend until smooth.
- Serve & enjoy!
Notes
Tabbouleh Salad with Chicken
Tabbouleh, a classic Lebanese salad recipe, has been bumped up to a main dish by the addition of crispy chicken! The chicken perfectly complements the traditional mix of fresh parsley, tomatoes, scallions, bulgur wheat and olive oil lemon dressing.
- Total Time: 35
- Yield: 10 1x
Ingredients
Scale
Tabbouleh Salad:
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) lemon juice
- 1 tsp (5 mL) each salt and pepper
- 3 cups (750 mL) cooked bulgur
- 3 cups (750 mL) chopped tomato
- 1 cup (250 mL) crumbled feta cheese
- 1 1/2 cups (375 mL) chopped fresh parsley
- 1 cup (250 mL) chopped green onions
Assembly:
- 30 oz (900 g) Reuven Fully Cooked Battered Chicken Breast Chunks (Product Code 10500
- 10 lemon wedges
Instructions
Tabbouleh Salad:
- Whisk together olive oil, lemon juice, salt and pepper.
- Add cooked bulgur, tomato, feta, parsley and green onions; toss to combine.
Note: Salad can be made up to 4 hours in advance.
Assembly:
- Prepare Battered Chicken Breast Chunks according to package directions for baking.
- For each serving, spoon 3/4 cup (175 mL) salad onto plate. Top with 3 oz (90 g) cooked chicken chunks (about 4 pieces).
- Serve with lemon wedge.
Notes
Nutrition
- Serving Size: 1
- Calories: 257
- Sugar: 3 g
- Sodium: 728 mg
- Fat: 12 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 72 mg
Chicken Pad Thai
Chicken Pad Thai, a traditional Thai street food dish, is made with small chunks of cooked chicken, rice noodles, an assortment of veggies and seasonings, tossed in a savoury sauce.
- Total Time: 70
- Yield: 5 1x
Ingredients
Scale
Pad Thai Sauce:
- 4 tbsp (60 ml) fish sauce
- 4 tbsp (50 g) granulated sugar
- 3 tbsp (45 ml) tamarind paste
- 1 pc lime, juice and zest
- 1 tbsp (15 ml) rice wine vinegar
- 1 tbsp (15 ml) sriracha
- 1 tsp (5 ml) paprika
Pad Thai:
- 4 cups (700 g) rice noodles, 1/4″ thickness
- 2 tbsp (30 ml) vegetable oil
- 4 pcs garlic cloves, roughly chopped
- 10 shrimp, peeled and cleaned
- 1/2 cup (95 g) red pepper, julienne
- 3 cups (375 g) Reuven Fully Cooked Oven Roasted Chicken Breast Strips (Product Code 11102)
- 1 cup (240 g) bean sprouts
- 3 eggs
- 1/4 cup (50 g) peanuts, unsalted, crushed
- 4 garlic chives (or scallions), cut into 2″ strips
- 1/2 cup (95 g) baked tofu (optional)
- 1 lime (garnish)
Instructions
- Soak rice noodles in enough warm water to cover for 1 hour.
- Pad Thai Sauce: In a small bowl, mix together fish sauce, paprika, sugar, tamarind, vinegar, sriracha lime juice and zest, set aside.
- Pad Thai: In wok or large skillet, heat oil; add garlic, tofu (optional) and chicken, stir-fry for 2 to 3 minutes. Push chicken mixture to one side of the pan; pour eggs in on the other side. Lightly scramble eggs, mix into chicken. Mix in drained softened rice noodles and cook for 2-3 minutes. Add shrimp and cook for 1 minute, then add red pepper and pad thai sauce mixture toss until absorbed and reduced. Add half beansprouts, half peanuts, and garlic chives, mix and steam for 30 seconds.
- Transfer to serving plate and garnish with remaining bean sprouts, peanuts and lime.
Notes
Nutrition
- Serving Size: 1
- Calories: 449
- Sugar: 15 g
- Sodium: 1,014 mg
- Fat: 13 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 184 mg