Cooking

Instructions

Vegan Lentil Stew

1. In a large soup pot. Sauté over medium heat onions and garlic in a TBSP of olive oil.
2.  Add celery & carrots and continue to sauté.
3.  As this is sautéing cube your potatoes and add to the pot.
4.  Create your vegetable broth by adding 3cups of water to the dry broth
5. Pour broth into pot and then add lentils and sauce mixture to pot. Stir ingredients and turn up heat to high, bringing stew to a boil. Once boiling, turn heat down to low and let simmer for 30 minutes, stirring occasionally.
6.Toward end of simmer time, mash potatoes slightly to thicken the stew. After 30 mins stir in peas. Add salt to taste.
7. Serve with a warm, fresh baguettini (bake as directed on label).

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!

Cooking

Instructions

Soon To Be Added

Cooking

Instructions

Will be added soon!

Cooking

Instructions

Salmon & Asparagus with lemon herb butter
1. Thaw completely in refrigerator. Soften butter mash in a small bowl
2. Line a cookie sheet with foil.
3. Preheat oven broiler to 450 degrees with oven rack in top third of the oven.
4. Set salmon on foil. Arrange asparagus around salmon and drizzle 1 TBSP Olive oil on to salmon & Asparagus – roll asparagus lightly to coat the oil. Sprinkle Salmon and Asparagus with a pinch of salt & pepper.
5. Spoon and spread butter mixture over salmon and dot asparagus with butter. Scatter with slices of lemon if you have some.
6. Bake for 10-12 mins, broil for 2-3 to give salmon a golden glow

Cooking

Instructions

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Cooking

Instructions

DFC FRIED CHICKEN
Will be released soon!

Cooking

Instructions

Maggie’s Maple Pork Tenderloin

1. Thaw completely in the fridge.
2. Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered at 350ºc for 40 minutes. Pork should be slightly pink in the middle.
3. Let pork stand 5 minutes and then slice thinly, Drizzle extra sauce over pork and serve immediately.

Cooking

Instructions

Capelli with Prawns in Creamy Tomato Sauce

Not necessary to thaw ahead of time!  Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water.  Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel.  Preheat a wide pan over med–high heat.  Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen).  Once garlic heats, add prawns.  Cook just until they’re pink on all sides, 2-4 minutes.  Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer.  Add the cream.  Heat until thickened slightly, 2 to 4 minutes.  Take sauce off heat.  Add pasta to boiling water, STIR until pasta moves freely.   Cook angel hair pasta about 3 minutes. Drain pasta.  Immediately mix some sauce with pasta to prevent clumping.  Serve the sauce over the pasta.

Cooking

Instructions

Aussie Chicken

1. Thaw completely in the fridge. Preheat oven 350ºF.
2. In a large skillet pan cook your bacon until crisp and then set aside. Remove bacon fat from skillet leaving approx 1 Tbsp.
3. Brown the marinated chicken breasts for approx 5-7 minutes per side (or until browned)- discard the excess marinade. Remove chicken from skillet and place in a 9×13 baking dish.
4. In the same skillet sauté your mushrooms, parsley and minced garlic.
5. Cut your bacon into small pieces. Pour your honey mustard sauce over each chicken breast, then layer each breast with mushrooms and bacon pieces.

Sprinkle cheese over top.  Cover with tin foil and bake for 25-30 minutes (you can uncover it for the last 5 minutes.   While your chicken is baking cook your spinach linguini.

Cooking

Instructions

LICK YOUR CHOPS
1. Prep your Spanish rice (as per directions on the bag)
2. Place chops on a grill rack over a cookie sheet (make sure rack is sprayed with cooking spray.)

3. Grill porkchops for about 6 mins per side (should be slightly pink in the centre).

4. Brush pork generously with the sauce during the last 5 minutes

Cooking

Instructions

Please call us at 780-470-3463 and we can always email you the cooking directions, if your directions happen to fall off!