Co-op Table Magazine - Grilling 2022

SPRING/SUMMER 2022

RIBFEST

FRUIT INFUSIONS

BBQ BAKING

Western Canadian raised pork and beef ribs are a classic for your summer barbecue.

Our chefs combine fresh fruits with savoury elements to elevate your main dish this season.

Complete your backyard dinner party with these delicious desserts made on the grill.

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GRAB YOUR FREE COPY

Grilling favourites available at your local Co-op Food Store

Outdoor furniture and BBQs available at your local Co-op Home Centre

Find your summer backyard oasis Propane available at your local Co-op Gas Bar

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Find your summer at the grill this season!

It’s that time of year when local produce is at its freshest and the weather is perfect for cooking and dining outdoors. Meat and BBQs were made for each other — it doesn’t take much more than a bit of seasoning to create a fantastic meal when a BBQ is involved.

Our chefs have developed some smoking recipes that you can use with whatever equipment you have, smoker optional. If you’re already at the grill for your main dish, why not grill a cheesy appetizer, some cocktail garnishes and dessert while you’re at it?

We’ve got tasty recipes for grilling cheeses and desserts, and ideas for how to top your favourite cocktails.

If you’re looking to try something new, check out Christopher Cho’s guidelines for a Korean BBQ gathering. It’s a fun way to gather over a meal by the grill. And if you’re interested in adding more fruit and vegetables to your diet, check out our chefs’ recipes for getting fruit onto the grill and into your main courses.

Co-op is always excited to introduce new locally sourced products. We work with western Canadian producers and food manufacturers to create locally sourced, clean ingredient foods.

Western Canada has so much to offer, and Co-op is bringing it to you. From new plant-based products to heritage breed meats, we’re sourcing products you can feel good about eating.

FOLLOW US @ CoopCRS

CO-OP® design, CO-OP®, CO-OP GOLD PURE® and MARKET TOWN® ®Registered trademarks of Federated Co-operatives Limited. CO-OP TABLE™ ™Trademark of Federated Co-operatives Limited. All others are trademarks of their respective companies.

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than our regular Häagen-Dazs ice cream.

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7.25” HÄAGEN-DAZS TRADEMARKS REPRODUCED UNDER LICENSE BY NESTLÉ CANADA INC., NORTH YORK, ON M2N 6S8, © HDIP 2022. *MADE FROM DOMESTIC AND IMPORTED INGREDIENTS.

Keep your Grill Clean all Summer!

+50% more absorbent* *vs. leading ordinary brand

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5X Faster grease cleaning

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vs non Ultra-Dawn

© 2021 P&G

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features

recipes

09 Ribfest

10 Slow Smoked Pork Back Ribs 11 Honey Garlic Beef Back Ribs with Crunchy Creamy Cucumber Salad

Rubbed, marinated, grilled, smoked or sauced, western Canadian raised pork and beef ribs are a summer staple during backyard barbecues.

16 Fruit Infusions Fruit can be much more than a snack or dessert — let it play a leading role in your next meal by putting it on the grill.

23 BBQ Baking No need to heat your oven to make dessert on hot summer days when your grill is already lit.

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13 Kalbi (Marinated Beef Ribs)

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NEW TO YOU TASTY TRAVELS MEET THE MAKERS APPETITE FOR LIFE

27 Grill Your Garnish

24 Brown Butter Honey Glazed Nectarine Kabobs 25 Cast Iron Raspberry Maple Clafoutis

Meal-sized cocktail garnishes are all the rage! Have some fun piling these on as you sip.

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There are so many cheeses — and so many ways to heat and serve them; especially during grilling season!

CONTRIBUTORS

17 Chuck Burger with Sweet and Sour Red Onion Jam 18 B BQ Chicken Thighs with Broccoli-Grilled Peach Slaw 19 Teriyaki Arctic Char with Grilled Plum Compote 20 G rilled Tri-Tip Steak with Blackberry Salsa 21 G rilled Cauliflower with Grilled Fruit Salad

Christopher Cho Regina, SK

Cho, a master of mixology and exceptional customer service, is a coowner of Grassroots Restaurant Group and sole owner of Traditional Bitters.

Nicole Gomes Vancouver, BC

Gomes, the first female winner of Top Chef Canada: All-Stars, owns Nicole Gourmet and with her sister Francine runs Cluck N Cleaver, a successful fried and roast chicken concept restaurant.

28 Big and Bold Caesar 29 Tropic Thunder 33 B BQ Baked Mediterranean Brie

Angie Quaale Langley, BC

Quaale, a North American BBQ competitor, is a champion for local and author of the best-selling cookbook Eating Local in the Fraser Valley.

Maria Koutsogiannis Calgary, AB

Koutsogiannis creates straightforward recipes that inspire vegans and nonvegans alike to embrace vibrant, wholesome, plant-based foods without sacrificing comfort or indulgence.

Dale MacKay Saskatoon, SK

MacKay, a culinary partner with Co-op since 2014, is the winner of Top Chef Canada and founder of Grassroots Restaurant Group, which includes five critically acclaimed restaurants.

Megan Stasiewich Leduc, AB

Stasiewich, a finalist on CBC’s The Great Canadian Baking Show, is an ambitious home baker who can make everything from bread to cake sculptures.

Mandel Hitzer Winnipeg, MB

Hitzer, former judge on Wall of Chefs, runs deer + almond, a restaurant that has received numerous accolades for the food, atmosphere and culture.

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Be part of something bigger.

Our members have a say in how our Co-op is run. And as a member, you can, too.

UNLOCK YOUR BENEFITS. Sign up at co-op.crs/membership, or visit your local Co-op today!

ORDER ONLINE WITH SHOP.CRS BUILD YOUR BASKET, CHOOSE PICK-UP OR DELIVERY AND WE’LL DO THE REST

GET STARTED AT PARTICIPATING CO-OP FOOD STORE LOCATIONS

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CO-OP GOLD PLANT-BASED GUMMIES Our plant-based gummies are a fun, guilt-free snack. Made with 100% plant-based vegan and gluten-free ingredients, each package contains 21g of fibre and only 3g of sugar.

They have all the tender, chewy sweetness you’ll remember from the original candy — but these are made with real fruit purées and natural flavours. Try Strawberry-Kiwi or Sour Watermelon for a tangy-sweet treat.

YOU MIGHT JUST FIND A NEW FAVOURITE! PG

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CO-OP GOLD PURE HUMMUS

CO-OP GOLD PURE MUSTARDS

CO-OP GOLD PURE CHICKPEA CHIPS

Made in Saskatchewan with locally sourced ingredients! Enjoy creamy texture and just the right squeeze of lemon in homemade style, preservativefree hummus. Choose from four flavours: Original, Mellow Roasted Garlic, Garlic and Dill, or Roasted Red Pepper. Perfect with olives and pita crackers, as a dip for veggie sticks, or spread over your favourite bread as the foundation of a fresh veggie sandwich.

Did you know Saskatchewan grows 80% of the world’s mustard? Or that CO-OP GOLD PURE® Mustard is made in Saskatoon from Western Canadiangrown mustard? Available in Classic Yellow or Honey Mustard, our jars of spreadable mustard are wonderfully fresh and mellow, blending beautifully on your hot dogs, hamburgers, and sandwiches. Keep a jar near your grill.

Enjoy that great chip crunch with all the health benefits of Canada-grown chickpeas. These better-for-you treats are vegetarian, gluten-free, kosher, packed with protein and available in a variety of flavours. Try Plain dipped in tzatziki or topped with antipasto.

Creamy Dill is a delicious potato chip alternative, while Black Pepper and Red Curry add a gourmet touch to your snack table.

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CO-OP GOLD PURE QUINOA Good health and local sourcing go hand in hand with our Western Canadian-grown quinoa. This super seed is a source of complete protein, fibre, iron, magnesium and other minerals. Co-op sources our quinoa from growers in Saskatchewan and Alberta to produce local quinoa that cooks up fluffy, nutty-tasting and delicious. Use it as a nutritious hot breakfast cereal, as a side dish pilaf, or in your favourite summer salads.

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NEW

EXPLORE GRILLING FLAVOURS 1 1/2 pounds (750 grams) medium Yukon gold potatoes

1/2 cup (125 mL) chopped red bell pepper

1 tbsp (15 mL) vegetable oil

1/2 cup (125 mL) shredded Cheddar cheese

5 tbsp (25 mL) Montreal Steak Spice Seasoning

1/4 cup (60 mL) sour cream

6 slices applewood smoked bacon, cut into 1/4 inch pieces 1 cup (250 mL) chopped yellow onion

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Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on HIGH 5 to 6 minutes or until fork-tender but still firm. Let stand until cool enough to handle. Toss potatoes, oil and 3 teaspoons (15mL) of the Seasoning in large bowl until well coated.

Grill potatoes over medium heat 4 to 5 minutes or until skin is crispy, turning frequently. Meanwhile, cook and stir bacon in large cast iron skillet on the grill 8 to 10 minutes or until crisp. Add yellow onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.

Push bacon mixture to one side of the skillet. Add potatoes to skillet on the other side. Smash each potato with heavy spatula, bottom of small sturdy bowl, or meat pounder. Sprinkle potatoes with remaining 2 teaspoons (10mL) Seasoning. Spoon bacon mixture over the potatoes. Sprinkle with cheese. Cover pan or close grill. Cook 3 to 5 minutes or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Visit clubhouse.ca for more recipe ideas.

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® Reg. TM/MD McCormick Canada, London, Canada N6A 4Z2.

GRILLED & LOADED SMASHED POTATOES

RIB FEST Rubbed, marinated, grilled, smoked or sauced, western Canadian raised pork and beef ribs are a summer backyard classic.

Maybe you’re already a convert to the joys of backyard smoke-cooking and use your smoker as often as possible.

Maybe you’re hoping your grill can do double duty as a smoker — and we’re happy to tell you the answer is yes!

Here’s a tip from our chefs: great ribs need indirect heat, either in your smoker, on the top rack of your BBQ, or heating one element of the BBQ and placing your meat on the unheated side.

Follow these recipes exactly for perfect ribs every time.

Or riff on these suggestions by trying new varieties of wood chips or pellets. Experiment with different marinades, spice rubs, steaming liquids and finishing sauces or pick up some pre-seasoned Montana or Swiss Chalet Fully Cooked Pork Back Ribs for a quick time saver. You may end up with a new family favourite.

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RECIPE BY CHEF ANGIE QUAALE LANGLEY, BC

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2 Tbsp CO-OP GOLD Yellow Mustard ½ cup LA GRILLE Cracked Pepper and Garlic All Purpose Seasoning 1 ½ cups CO-OP GOLD Apple Juice, divided 2 Tbsp CO-OP GOLD Apple Cider Vinegar ¾ cup brown sugar ¼ cup CO-OP GOLD Maple Syrup 1 ½ cups CO-OP GOLD BBQ Sauce

1. Preheat one side of the grill to 225-250°F. 2. Remove the ribs from the package, rinse under cold water and pat dry with paper towels. If the ribs still have the membrane (a thin layer on the underside of the bones), use the tip of a paring knife to gently lift one corner.

Grip the membrane with a piece of paper towel, peel off and discard.

3. Coat the ribs with the mustard and cracked pepper and garlic seasoning.

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4. Place 1 cup hickory, maple, cherry or apple wood chips in a smoker box or pouch made from a double layer of heavy-duty tin foil pierced with holes to allow the smoke to escape. Place the smoker box or foil pouch on the flame side of the grill so it can start to smoke.

Place the ribs on the unlit side of the grill, meat side up, and close the lid.

5. Combine 1 cup of the apple juice with the apple cider vinegar in a food-safe spray bottle. After about 45 minutes, open grill and spray the ribs.

6. Refill the smoker box or use a second foil pack with wood chips for the remaining hour of smoking, spritzing once or twice during the process.

7. After 2 hours in total, remove ribs from grill and transfer each rack, meat side down, to a double layer of tinfoil large enough to wrap the rack securely.

Sprinkle the brown sugar evenly over both racks of ribs. Pour the apple juice and maple syrup on top. Fold the foil to tightly seal the packets. Return wrapped ribs to grill, meat side down.

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2 full racks CO-OP Pork Back Ribs

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If you are unsure about removing rib membranes, ask your friendly Co-op butcher to do it for you. Removing the membrane allows smoke and spices to penetrate the meat. You will need an outdoor grill and hardwood or fruitwood chips for this dish.

Depending on rib weight, the cooking time can vary from 2.5–4 hours. Experiment with different dry rubs, sauces, and ingredients in the foil wrap: maybe hot sauce, maple sugar or your favourite preserves. – Chef Quaale

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8. After about 45 minutes, test for tenderness. Open one of the packets and wiggle a bone to see if it is loosened from the meat, or insert the tip of a sharp knife between the bones. If not yet tender, rewrap and continue cooking.

9. Check every 15 minutes until the ribs are tender and have reached an internal temperature of 71°C (160°F).

Then take the ribs off the grill, place the packets on a baking sheet and remove the foil.

10. Discard the juices and brush both sides with BBQ sauce. Return the ribs to the grill and increase the temperature on both sides to about 300°F to set the sauce. Watch closely, flip once or twice, and baste with more sauce if you like.

11. When you are happy with the sauce and the doneness, remove the ribs from the grill and let them rest for about 10 minutes. Slice into separate bones, transfer to a platter and serve.

RECIPE BY CHEF DALE MACKAY SASKATOON, SK

HONEY GARLIC BEEF BACK RIBS WITH CRUNCHY CREAMY CUCUMBER SALAD SERVES: 4–6 PREP: 20 MINUTES + 2–12 HOURS MARINATING TIME TOTAL: 1 HOUR 20 MINUTES + MARINATING TIME

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1 tsp salt

1 Rack CO-OP Beef Back Ribs

5 Tbsp sour cream

1 tsp salt

½ tsp lemon juice

1 tsp pepper 1 bottle (341 mL) VH Honey Garlic Marinade

CUCUMBER SALAD 2 cups Long English cucumber, thinly sliced ½ cup red onion, thinly sliced

1 Tbsp fresh dill, chopped ¼ tsp lemon zest ¼ tsp garlic powder ¼ tsp onion powder ⅛ tsp ground black pepper ½ tsp celery seed 2 Tbsp almonds, toasted and chopped

1. Season ribs with salt and pepper and place in a container or sealable bag. Add marinade, cover and place in fridge for 2–12 hours.

2. Remove ribs from marinade and drain, discarding the marinade. Preheat BBQ to medium heat.

3. Grill ribs, meat side down, for 10–15 minutes, until brown and well coloured.

4. Place cucumber and onion in a bowl and mix in salt. Let sit for 30 minutes. Squeeze the mix in your hand, discarding any liquid. Place on paper towel with more paper towel on top and press until as dry as possible.

5. Move the ribs to the top rack of the BBQ, bone side down.

Turn the heat down to the lowest setting and close the lid.

Cook for about 25–30 minutes, until tender and cooked through to an internal temperature of 71°C (160°F). Check every 10 minutes to make sure they are not getting too dark as they slowly caramelize.

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7. Remove ribs from grill and cover lightly with foil while they rest for 30 minutes.

Cut between bones and serve with cucumber salad.

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6. Transfer the cucumber and onion mixture to a clean bowl.

Add remaining ingredients except the almonds and mix well with a spoon. Cover and chill until ready to serve, then sprinkle almonds on top.

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TASTY TRAVELS

POTLUCK ON THE GRILL: KOREAN BBQ When Christopher Cho, co-owner of Grassroots Restaurant Group, remembers the family gatherings of his youth, he thinks of Korean BBQ. “It’s special to me because it reminds me of home,” he says. “Growing up, we would eat Korean BBQ with friends and family on Sundays after church. It’s a great way to feed a lot of people all at once.”

Christopher has transferred his love of Korean BBQ onto the menu at Sticks and Stones in Saskatoon and at the recently opened Dojo Ramen in Regina.

“Korean BBQ is an interactive way to eat,” Christopher says. He compares it to a mashup of potluck and musical chairs at the grill.

Guests get to choose, and cook, their own food. Often, one person at a time will take a turn at the grill, building their own signature combination of lettuce-wrapped grilled meats, side dishes and sauces.

Meats arrive raw or marinated at the table and guests assemble their dishes as the meat comes off the grill. Traditionally, BBQ meat is served with jjigae (soup or stew) and rounded off with banchan (side dishes).

Banchan includes a variety of seasoned vegetables, dipping sauces (a soy-chili paste called ssamjang is popular), and fermented foods and pickles such as kimchi. Dishes are served wrapped in lettuce, perilla leaves or cabbage.

“It’s like a choose your own adventure, selecting marinated meats or seasoning unmarinated meats with the dipping sauces that are served alongside,” says Christopher.

“Whoever is taking turns cooking the meat passes what they’ve cooked on to their guests. It’s customary to build wraps for your guests. It’s a fun, easy way to enjoy good food with good people.”

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RECIPE BY CHRISTOPHER CHO REGINA, SK

KALBI (MARINATED BEEF RIBS) Gochujang is Korean hot pepper paste.

Serve ribs with steamed short grain white rice and lettuce for wraps.

– Christopher Cho SERVES: 8 PREP: 3 HOURS MARINATION + 15 MINUTES TOTAL: 3.5 HOURS

8 garlic cloves 1 tsp ginger, chopped 1 large white onion, chopped 6 green onions, chopped ⅓ cup soy sauce ⅓ cup mirin ⅓ cup brown sugar ¼ cup gochujang or chili garlic paste ⅓ cup soybean paste or miso paste 2 tsp roasted sesame oil 1 tsp black pepper 3½ lb. CO-OP Beef Short Ribs, thin cut

1. Purée garlic, ginger, onion and green onions in a food processor until smooth. Transfer to a large mixing bowl.

Korean BBQ Inspirations Mix and match from the following dishes: Meats Bulgogi (marinated rib-eye) Kalbi (marinated beef ribs) Samgyeopsal (pork belly) Spicy marinated chicken Spicy marinated pork

Banchan Kimchi (spicy fermented cabbage pickle) Kongnamul (bean sprouts) Oi Muchim (spicy cucumber salad) Mu Saengchae (spicy radish salad) Goguma Mattang (candied sweet potato)

Kkaennip Jangajji (marinated perilla leaves) Lettuce/cabbage leaves Dipping sauces Ssamjang (soybean-chili paste) Sesame oil, pepper and salt Sweet and sour soy

2. Add the soy sauce, mirin, brown sugar, gochujang, soybean paste, sesame oil and pepper. Mix thoroughly with a spatula.

3. Add the beef short ribs to the marinade. Massage the marinade onto the beef until evenly coated.

Cover and marinate in the fridge for 3 hours before using.

4. Preheat a BBQ or stovetop grill.

Remove the ribs from the marinade, and grill on high heat for 2 minutes on each side.

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Take a quick tour across Western Canada to see all of the delicious delights being produced locally.

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Costantino “Chris” Loscerbo, Production Manager

CO-OP GOLD PLANT-BASED FROZEN DESSERT Mario’s Gelati, Vancouver, BC Thirty-five years ago, Mario’s Gelati in Vancouver, BC became the first company in North America to make a non-dairy ice cream. Now they’re releasing the next generation in plant-based frozen desserts in collaboration with Co-op. These chickpea-based frozen desserts are nut and soy-free, with the same creamy, sweet and delicious taste of dairy ice cream.

“Most people wouldn’t be able to tell that it contains no dairy if they tasted it and you didn’t tell them.

This is the way of the future,” says Costantino “Chris” Loscerbo, Production Manager at Mario’s Gelati. And with deluxe flavours like Salted Caramel Chocolate Flake, Cookies & Kreem and Raspberry Truffle, even die-hard dairy lovers will be tempted.

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Efenito Toledo, Mixing Operator

CO-OP GOLD PURE TRAIL MIX Trophy Foods Inc., Calgary, AB Our new line of trail mixes has no artificial colours or flavours, contains healthy nuts and dried fruits, and a delicious dose of deluxe morsels.

“Healthy eating can still feel indulgent,” says Mixing Operator Efenito Toledo. He suggests Monster Mix or Dark Cherry Chocolate for the perfect blend of nuts, dried fruit and chocolate. Try Peanut Butter Lovers for the added sweetness of milk chocolate peanut butter cups and Island Bliss for a medley of tropical fruits.

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Ben Carnevale, Vice President, Sales and Marketing

CO-OP GOLD PURE HEMP SEEDS Blue Sky Hemp Ventures, Saskatoon, SK Hemp seed is unlike any other grain. It is the highest quality plant-based protein in the world, contains polyunsaturated fat (the good kind), Omega-3 fatty acids, vitamins and minerals, is high in fibre and very low in carbohydrates. Hemp’s phenomenal nutritional benefits are only part of the amazing story of CO-OP GOLD PURE Hemp Seeds. Our hemp grower and processor, Blue Sky Hemp Ventures, is a farmer-owned company based in Saskatchewan and committed to sustainable farming and whole plant utilization.

“Our naturally grown hemp seed is grown primarily in SK using zero-till agriculture and no herbicides or pesticides,” says Ben Carnevale. “Blue Sky’s innovative Whole Plant Utilization sequesters up to 3–6 tonnes of carbon dioxide, per acre of hemp grown. This innovation allows our business to become a net negative carbon emitter.

We process the whole plant into seeds, hemp-derived extracts and fibre products — we really believe we can create a better world, fuelled by hemp.”

Dickson Gould, President

CO-OP BERKSHIRE SIRED PORK Valley Lea Farms Inc., Ste. Anne, MB Berkshire hogs are to pork what Wagyu cattle are to beef: the pinnacle of meat quality, in high demand in luxury markets. Berkshire sired pork, renowned for its exceptional marbling and tenderness, is now raised locally at Valley Lea Farms and available at your local Co-op fresh meat counter.

Dickson Gould, President of Progressive Group and Valley Lea Farms Inc., takes great pride in raising 100% grain fed hogs using the Co-op Nutrition Program.

“Being able to collaborate with Co-op on the nutrition side as well as the store side is a real dream come true for Valley Lea Farms, and hopefully for our customers as well.”

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fruit INFUSIONS

Fruit can be much more than a snack or dessert — let it play a leading role in your next meal by putting it on the grill. It will be a taste revelation!

Summer is a great time to explore new ways to enjoy fresh Canadian-grown fruit as part of your main dishes.

Combining fruit with savoury elements opens a whole new world of flavour. Our chefs use fruit grilled in salads or compotes to complement main dish flavours, as a fresh salsa on steak, and in a savoury jam to elevate burgers and sandwiches.

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6 slices CRACKER BARREL Monterey Jack Cheese

1. Place a medium sauté pan on the stove on medium heat. Add oil and onions.

Cook for 10 minutes without allowing onions to colour, stirring often.

5. Spread jam onto toasted bun and top with a freshly grilled burger and cheese.

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6 D'ITALIANO Brioche Hamburger Buns, split and toasted

4. Grill burgers until internal temperature reaches 71°C (160°F).

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2 cups blackberries, cut in half

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⅓ cup white vinegar

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⅔ cup CO-OP GOLD PURE Organic Balsamic Vinegar

3. Add berries and turn up heat to high.

Cook until liquid is mostly gone and it becomes a bit sticky, being careful not to let it burn. Take off heat and let cool completely. Use cold or at room temperature, removing rosemary before serving.

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2. Add sugar, vinegars and rosemary.

Cook until the liquid reduces by threequarters of its original volume.

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Stop by your local Butche r Counte r and pick up some delicio us, juicy burgers today.

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CHUCK BURGER WITH SWEET AND SOUR RED ONION JAM

Co-op Fresh Lean Ground Chuck Burgers are proudl y handm ade by our butche rs using fresh Wester n Canadi an beef ground in-store daily.

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RECIPE BY CHEF DALE MACKAY SASKATOON, SK

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RECIPE BY CHEF DALE MACKAY SASKATOON, SK

BBQ CHICKEN THIGHS WITH BROCCOLI-GRILLED PEACH SLAW SERVES: 6–8 PREP: 10 MINUTES TOTAL: 30 MINUTES

SLAW 1 peach 3 cups broccoli, roughly chopped ¾ cup carrots, grated 2 Tbsp fresh basil, chopped

½ tsp ground black pepper ½ cup red onion, thinly sliced 1 cup HELLMANN’S Mayonnaise

CHICKEN

¾ cup CO-OP GOLD White Cheddar Cheese, grated

8 CO-OP Boneless Skinless Chicken Thighs

3 Tbsp lemon juice

2 tsp salt

½ tsp lemon zest

½ cup CO-OP GOLD Old West Hickory BBQ Sauce

¾ tsp salt

1. Preheat BBQ to medium-high. Cut the peach in half, remove pit, then cut each half into 3 or 4 wedges. Grill on BBQ until pieces are tender and have nice grill marks. Remove from grill, cool slightly, and slice each piece in half.

2. Combine peaches with all slaw ingredients except the mayo. Mix well, then add mayo.

Mix well and chill until ready to serve.

3. Season chicken with salt. Place on grill and cook for 5 minutes to develop nice grill marks.

4. Turn chicken over and cook for 5 minutes, then brush with BBQ sauce.

5. Move the chicken to the top rack and brush with more sauce every few minutes, turning and brushing so they become well coated.

6. Remove chicken from grill when it reaches an internal temperature of 74°C (165°F) and allow to rest for 10 minutes loosely covered with foil.

Serve with broccoli slaw.

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VIEW RECIPE VIDEO

RECIPE BY CHEF NICOLE GOMES VANCOUVER, BC

TERIYAKI ARCTIC CHAR WITH GRILLED PLUM COMPOTE Use large ripe black plums and Japanese-style rice vinegar for the compote. If you think there will be a delay in serving, this dish is excellent at room temperature, but reduce the fish’s broiling time by one minute to avoid overcooking. – Chef Gomes SERVES: 4 PREP: 15 MINUTES TOTAL: 1 HOUR

TERIYAKI SAUCE 1 large garlic clove, minced 2 tsp ginger, minced ½ cup light soy sauce ½ cup mirin ½ cup sake 1 tsp toasted CO-OP GOLD PURE Organic Sesame Oil 3 Tbsp dark brown sugar 1 Tbsp CO-OP GOLD PURE Raw Unpasteurized Honey

FISH AND PLUM COMPOTE 4 fillets fresh Arctic char, skin on, boneless, ½-inch thick at thickest section 3 Tbsp CO-OP GOLD PURE Organic Canola Oil, divided 2 tsp salt 4 black plums 2 large shallots 2 Tbsp rice vinegar 1 Tbsp white sesame seeds ¼ cup green onions, thinly sliced on an angle

1. To prepare teriyaki sauce, put all the ingredients in a medium saucepan, bring to a boil, turn heat down to low and simmer for 10–15 minutes or until thick slow bubbles appear.

2. Pour the sauce into a clean jar and keep the jar open until cool. The sauce will thicken as it cools fully. Store in the refrigerator for up to 2–3 weeks.

3. To prepare plum compote, preheat grill on high. Slice each plum lengthwise on both sides, twist plum halves in opposite directions and remove the pit. Put plums in a small bowl.

4. Peel shallots. Cut ¼-inch off the tops, keeping root intact. Cut in half lengthwise. Add to the plums along with half the oil and salt. Toss gently to coat.

5. Grill plums and shallots for 3–5 minutes per side or until dark grill marks appear. Remove from grill and cool to room temperature.

water, bring to a boil and simmer for 5 minutes. Set aside.

7. To cook the fish, position the oven rack on the second level from the top.

Preheat oven on broil setting.

8. Season the fish with salt. Heat a 14inch ovenproof fry pan on medium high heat for 3–5 minutes. Add the remaining oil to the pan, then add the arctic char, skin side down. Turn heat down to medium-low. Gently press the fish fillets flat with a spatula several times while the fish cooks for 1½ minutes. Remove from heat but leave fish in the pan.

9. Glaze fish on the flesh side with the cooled teriyaki sauce. Place under the broiler for 3 minutes or until the glaze bubbles.

10. Remove from pan and top with plum compote, sesame seeds and green onions. Serve immediately.

6. Slice shallots thinly. Slice plums into wedges ½-inch thick. Put in a medium saucepan. Add rice vinegar and 2 Tbsp CO-OP® Table

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The salsa is best made just before eating. The tri-tip is lean yet well-marbled. “Air dry” steaks by seasoning with equal parts salt, pepper and sugar, and chilling for at least 24 hours before cooking. Air drying creates an incredibly flavourful crust, my favourite part. – Chef Hitzer

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GRILLED TRI-TIP STEAK WITH BLACKBERRY SALSA

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RECIPE BY CHEF MANDEL HITZER WINNIPEG, MB

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SERVES: 2–4 PREP: 20 MINUTES + 24 HOURS DRY RUB MARINATING TIME TOTAL: 30 MINUTES + 24 HOURS DRY RUB MARINATING TIME

STEAK

1 lime, juice and zest

2 CO-OP Tri-Tip Grilling Steaks

1 Tbsp CO-OP GOLD PURE Cold Pressed Canola Oil

¼ cup kosher salt ¼ cup black pepper ¼ cup sugar oil for grilling

SALSA ½ cup blackberries, halved if large ½ red bell pepper, small dice 2 serrano peppers, seeded and minced ¼ cup red onion, small dice ½ cup cherries, pitted and diced 2 Tbsp cilantro, chopped 2 Tbsp mint, chopped 20 CO-OP Table ®

salt to taste 4 cups arugula

1. Rub the meat with the salt, pepper and sugar. Put on a plate or tray and refrigerate uncovered for at least 24 hours. Remove from fridge 30 minutes before grilling and brush off any rub ingredients that cling.

2. Combine all the salsa ingredients except the arugula. Chill in fridge for 30 minutes.

3. Preheat the grill to medium-high. Oil the steaks. Grill meat for 3 minutes, then turn it and grill another 3 minutes.

4. Probe meat with instant-read thermometer. Grill until cooked to desired degree of doneness.

5. Rest meat for 5 minutes, slice and garnish with salsa and arugula.

BEEF COOKING TEMPERATURES RARE

57°C (135°F)

MEDIUM RARE

63°C (145°F)

MEDIUM

71°C (160°F)

WELL DONE

77°C (170°F)

RECIPE BY CHEF MARIA KOUTSOGIANNIS CALGARY, AB

GRILLED CAULIFLOWER WITH GRILLED FRUIT SALAD SERVES: 3 AS A MAIN DISH, 6 AS A SIDE PREP: 15 MINUTES TOTAL: 30 MINUTES

CAULIFLOWER 2 medium heads cauliflower 2 Tbsp olive oil 1 tsp sea salt ½ tsp black pepper 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp paprika ½ tsp ground coriander (optional)

1 plum, pitted, halved and quartered 1 large lemon, juice and zest 2 Tbsp melted honey 1 tsp sea salt 2 garlic cloves, grated 1 tsp garlic powder 1 tsp onion powder ½ tsp red chili flakes

FRUIT

1 large handful mint, chopped

2 large peaches, pitted, halved and quartered

1 large handful cilantro or parsley, chopped

2 nectarines, pitted, halved and quartered

1. Preheat BBQ to 500°F. 2. Remove the bottom core of the cauliflower but keep the cauliflower intact. Cut into 1-inch slices. You will end up with 3 pieces that stay together; the rest will fall apart, but add it to the fruit mixture. Set the cauliflower aside.

3. Combine the oil and seasonings in a bowl.

4. Put the fruit and remaining ingredients into a large bowl and gently toss to combine.

5. Brush one side of the cauliflower slices with the oil mixture and grill, oiled side down, for 5 minutes, or until golden and well-marked.

6. Brush the top of the cauliflower with oil mixture, flip and grill until golden.

7. Put the fruit and cauliflower remnants on the BBQ using tongs. Reserve the marinade.

Cook for 3 minutes on each side or until golden. Monitor them as they burn quickly.

8. Remove the fruit and vegetables from the grill. Drizzle with remaining fruit marinade and serve.

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MANGO CREAM CHEESE GRILLED DONUTS View recipe by Chef Megan Stasiewich, Leduc, AB

Baking

BARBECUE Dessert can go on the grill too!

No need to heat your oven to make dessert on hot summer days when your grill is already lit.

Pick up some fresh baked items such as bagels or donuts from your local Co-op Bakery to make prep even easier.

Our chefs have created these quick confections to please kids of all ages. If you’re new to the wonders of clafoutis (kla-FOO-tee) — a fruitfilled baked pancake best served out of a cast iron pan — be warned that it may become your new favourite dessert… and possibly breakfast. We won’t judge.

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RECIPE BY CHEF DALE MACKAY SASKATOON, SK

BROWN BUTTER HONEY GLAZED NECTARINE KABOBS Use wood, bamboo or metal skewers. If using wood or bamboo skewers, soak in water for 10 minutes beforehand to stop them from burning on the grill.

SERVES: 2–4 PREP: 10 MINUTES TOTAL: 20 MINUTES

GLAZE

KABOB

½ cup butter

3–4 nectarines, medium-ripe

½ cup CO-OP GOLD PURE Raw Unpasteurized Honey 1 ½ Tbsp fancy molasses 3 Tbsp lemon juice

1 CO-OP In-Store Baked Cinnamon Raisin Bagel vegetable oil for the grill 3 sprigs fresh thyme CO-OP GOLD Vanilla Ice Cream or whipped cream

1. Put butter in a small pot over medium-high heat.

Cook for 4 minutes, or until the butter splits and starts to brown and smell nutty.

2. Turn heat down to low. Add honey, molasses and lemon juice. Whisk well until it comes together and thickens a little. Set aside.

3. Cut nectarines in half, remove pits and cut each half into 3 or 4 pieces depending on the size. Cut bagel into 12 equal pieces.

4. Thread a piece of nectarine, then a piece of bagel onto each skewer, using 4 pieces of nectarine and 3 pieces of bagel on each of 4 skewers.

5. Pre-heat grill to medium, then reduce heat to low, and oil or spray grill. Place skewers on grill and grill until marks form.

6. Turn the skewers, then brush glaze all over the kabobs. Turn and glaze the other side. Repeat until the kabobs are nicely coloured and glazed on all sides.

7. Remove from grill, sprinkle with fresh thyme leaves and serve with vanilla ice cream or whipped cream.

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RECIPE BY CHEF DALE MACKAY SASKATOON, SK

CAST IRON RASPBERRY MAPLE CLAFOUTIS SERVES: 4–6 PREP: 10 MINUTES TOTAL: 30 MINUTES

butter or vegetable oil/spray for the pan ¾ cup sugar ½ cup ROBIN HOOD All Purpose Flour ¼ tsp salt 2 CO-OP GOLD PURE Organic Large Eggs ½ cup whole milk ¼ cup butter, melted ¼ cup CO-OP GOLD Almonds, toasted and finely chopped ¼ tsp lemon zest ½ tsp vanilla extract ¾ cup fresh raspberries 3 Tbsp CO-OP GOLD Pure Maple Syrup

1. Preheat BBQ on medium heat or oven at 350°F. Lightly butter or spray a 10-inch cast iron pan.

2. Mix sugar, flour and salt in a medium mixing bowl. Add eggs and milk and whisk well. Add remaining ingredients except raspberries and maple syrup.

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3. Pour mixture into the pan and evenly distribute the raspberries.

Place in oven or on BBQ’s top rack, close, and bake for 20 minutes or until just cooked in the middle. Allow to settle and cool slightly. Drizzle maple syrup over top and serve.

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SUMMER TASTES BETTER WITH ®Coca-Cola ltd, used under license.

ISN’T IT TIME FOR A CAESAR? For Caesar recipe inspiration,

visit MottsClamato.ca

®Trademarks, used under license by Canada Dry Mott’s Inc. Please enjoy responsibly if consuming with alcohol.

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GRILLyourGARNISH Is that a chicken wing on that Caesar?! You bet it is!

Meal-sized cocktail garnishes are all the rage. Whether your drink of choice is sweet or savoury, have some fun piling on these well-matched snacks as you sip.

When you’re out at the grill, throw on a fruit skewer to top a tropical cocktail. Thread a salty appetizer, such as a slider, chicken wing, bacon, pickle or beef stick, onto a skewer to finish your Caesar. Our favourite mixologist has some suggestions to get you started. After that, let your imagination run wild.

tropic thunder big and bold caesar

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RECIPE BY MIXOLOGIST CHRISTOPHER CHO REGINA, SK

BIG AND BOLD CAESAR SERVES: 1 PREP: 2 MINUTES TOTAL: 2 MINUTES

RIMMER 2 Tbsp coarse sea salt 2 Tbsp CO-OP GOLD Chipotle Mango Seasoning Mix 1 lime wedge

COCKTAIL 1 oz bourbon (optional) 3 dashes Worcestershire sauce 1 Tbsp lime juice, freshly squeezed 1 Tbsp CO-OP GOLD Hot Wing Sauce 1 Tbsp CO-OP GOLD Jalapeno Apricot Barbecue Sauce ½ cup Clamato juice

1. Choose a Collins or tall glass.

Prepare by adding coarse sea salt and CO-OP GOLD Chipotle Mango Seasoning Mix to a small bowl.

Give it a mix and rub the edge of the glass with a lime wedge, then dip the lime-moistened glass into the rimmer mixture.

2. Fill glass two-thirds full with ice.

Add the optional bourbon and remaining ingredients except for the clamato juice. Stir with a tall spoon.

3. Add the clamato juice.

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4. Choose your meal-sized garnish and enjoy.

BAIE D'URFE SE

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Choose one of the following meal-sized garnishes to complete your Big and Bold Caesar. On a skewer thread: • A smashed meatball slider on grilled focaccia topped with CO-OP GOLD Jalapeno Barbecue Sauce and coleslaw mix • CO-OP GOLD Fully Cooked Seasoned Chicken Wings in Buffalo Sauce, a CO-OP GOLD Pickled Baby Carrot and CO-OP GOLD Dill Pickle

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RECIPE BY MIXOLOGIST CHRISTOPHER CHO REGINA, SK

TROPIC THUNDER This recipe makes extra fruit syrup, which can be kept refrigerated for future use.

SERVES: 1 PREP: 2 MINUTES TOTAL: 2 MINUTES

SYRUP 2 cups CO-OP GOLD 100% Tropical Juice 2 cups granulated sugar

COCKTAIL 1½ oz gin ¾ oz lemon juice, freshly squeezed 4 basil leaves ¼ cup orange sparkling Italian soda

1. Make the syrup by combining the tropical juice with the sugar in a small pot. Bring to a boil, stirring until all the sugar crystals dissolve. Cool, then transfer to a jar and chill.

Measure out 1 oz of the syrup and reserve the rest in the fridge for other uses.

2. Combine the syrup, gin, lemon juice and basil leaves in a cocktail shaker.

3. Add ice and shake vigorously.

Double strain into a Collins or tall glass.

4. Top with soda.

5. Complete with the garnish of your choice.

For your meal-sized garnish, choose one of the following skewers: • Grilled pineapple, grilled mango and orange segments dusted with sumac or lemon zest • Mango Passionfruit Luxury Macaron and Meyer Lemon Luxury Macaron, basil leaves and a lemon wheel

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MASTER

THE GRILL …

LEAVE THE

SALADS TO US!

855_SummerGrilling_HALFPG_AD_FEDCOOP_ENG_FA_x1a.pdf

1

2021-12-29

1:08 PM

PROUD SPONSOR OF GOOD TIMES RESERS.COM

r e ! m m u S f o s r F lavou

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BBQS HEINZ ARE MADE WITH

Available in Crunchy and 45% Less Sugar* *Than Original Hazelnut spread

For mouth-watering recipes, visit KraftCanada.ca.

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Cheddar Grand Trunk Mozzarella

Fontina

Paneer

SO CHEEZY We all love a good grilled cheese sandwich. But there are so many cheeses, and so many ways to heat and serve them, especially during grilling season! Some cheeses are great smoked, some can go straight onto the grill, and still others need to have all their melty goodness contained in a cast-iron pan. Make cheese a part of your grilling adventure – your tastebuds will thank you.

Feta

Halloumi BOTHWELL Cheddar Cheese

Halloumi This Greek cheese is made from goat and sheep's milk. It has a high melting point that makes it ideal for direct grilling. It holds its shape and takes on nice grill marks.

Grilled halloumi is an excellent addition to salad or as a meat-free main served with CO-OP GOLD Garlic Naan bread and grilled veggies.

TRE STELLE Paneer A very firm Indian cheese that can be skewered with vegetables and served with chutney or dipped in CO-OP GOLD Butter Chicken sauce.

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Brie

SAPUTO Feta Best marinated overnight and grilled as a block. Feta will crumble if handled too much, so simply turn it once on the grill to avoid breaking the block.

Feta is also excellent cut in fingers, tossed in olive oil and roasted on the grill in a cast iron pan. Drizzle with CO-OP GOLD PURE Honey and fresh herbs for an impromptu appetizer.

CO-OP GOLD PURE Grand Trunk Cheese

CO-OP GOLD Brie

CO-OP GOLD PURE Fontina Cheese

CO-OP GOLD Camembert

Mozzarella

You can put a whole wheel of CO-OP GOLD soft washed-rind brie or camembert on the grill, but watch it very carefully. If it gets too hot, the rind will break open and you’ll have a mess.

Many cheeses, including gouda, fontina, mozza and cheddar, are too melty for direct grilling. Instead, use very low indirect heat (90°F) and fill a smoke tube with wood chips or pellets to infuse a block of any firm cheese with smoky flavour.

And of course, these cheeses, smoked or fresh, are delicious, sliced and melted over your favourite grilled burger or pizza!

These cheeses are also excellent prepared on the grill on a cedar plank (soak the plank for 30 minutes first).

Use a cast iron pan and cut your brie into pieces to make a gooey dip — see Chef MacKay’s recipe.

VIEW RECIPE VIDEO

RECIPE BY CHEF DALE MACKAY SASKATOON, SK

BBQ BAKED MEDITERRANEAN BRIE SERVES: 4–6 PREP: 10 MINUTES TOTAL: 20 MINUTES

2 Tbsp CO-OP GOLD Olive Oil 300g round CO-OP GOLD Brie

¼ tsp garlic powder ¼ tsp onion powder ½ cup artichoke hearts, chopped 2 Tbsp green olives, chopped 2 Tbsp black olives, chopped 2 Tbsp fresh basil, chopped 2 Tbsp CO-OP GOLD Olive Oil

2. Cut brie into 1-inch chunks. Spread brie and goat cheese on the bottom of a 10-inch cast iron pan. Season with garlic and onion powder. Sprinkle with artichokes and olives.

3. Bake on top rack of BBQ or in an oven at 350°F for 6–8 minutes, or until cheese melts and starts to bubble.

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½ cup CO-OP GOLD Goat Cheese, crumbled

1. Preheat oven or BBQ to 350°F. Slice baguette horizontally into 1-inch slices.

Drizzle with olive oil and lightly grill or toast on both sides.

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1 CO-OP GOLD PURE Artisan Baguette

ORA NGE VILL E

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BRIE

4. Remove from the oven or BBQ. Garnish with basil and olive oil. Serve with bread on the side.

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E AT I N G W E L L F O R M E N TA L H E A LT H The relationship between nutrition and mental health is complex, and each influences the other. Here are four ways to support your mental health through food and eating: 1) Eat Regularly — eating every 2–4 hours can help: • Prioritize nourishment during stressful or low times • Meet energy needs to help the brain function optimally (a hungry brain is an anxious and tired brain) • Minimize blood sugar lows that contribute to drastic mood swings 2) Include Omega-3s — recent studies show that Omega-3 fats from DHA prevent the onset of cytokine-induced (inflammatory) depression. Fatty fish such as wild salmon, Arctic char, sardines, mackerel, cod or canned light tuna are great sources of DHA. Aim for 5 ounces per week. If fish is not part of your diet, consider a daily Omega-3 supplement.

Looking for inspiration? Try Chef Gomes’ Teriyaki Arctic Char with Grilled Plum Compote on page 19.

3) Balance meals with fibre-rich foods — a high-fibre diet can help to stabilize blood sugars and increase production of mood-boosting neurotransmitters.

Include fibre-rich foods with meals throughout the day, such as whole fruit and vegetables, whole grains, potatoes with skin, nuts and seeds, and legumes (e.g., beans, chickpeas or lentils). For a fibre-rich meal, try Chef MacKay’s BBQ Chicken Thighs with Broccoli-Grilled Peach Slaw on page 18.

4) Top up your vitamin D levels — vitamin D is essential to neurodevelopment and function.

Maintaining optimal vitamin D levels may relate to management of depression, dementia, autism and schizophrenia.

Because of Canada’s northern latitude and inadequate food sources of vitamin D, supplementation is necessary. Talk to your pharmacist or dietitian about how much vitamin D is right for you.

Certain food, nutrients and eating patterns may support mental health.

Begin by considering what might be missing in your diet and focus on nourishing foods you can add to meals or snacks. A registered dietitian can support you with personalized nutrition planning.

Brooke Bulloch Saskatoon, SK Registered Dietitian

Note: this article is for informational purposes only. If you're struggling with mental health, connect with your healthcare provider.

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WHAT IS

DRY-AGED BEEF?

Your Co-op butcher starts with 100% AAA Western Canadian beef, then ages it for 28 days in a humidity and temperature controlled case.

The end result is a rich, flavourful and tender cut of beef.

Visit your local Co-op full service meat counter today!

AVAILABLE AT PARTICIPATING FOOD STORE LOCATIONS.

POSSIBLY THE BEST TASTING YOGURT

IN THE WORLD

Oikos® used under lic., © 2022 Danone US, LLC. All rights reserved.

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PROUDLY WESTERN CANADIAN Co-op was built on the idea of being truly local and the promise of staying that way.

Your Co-op supports local farmers, ranchers and manufacturers who grow, raise and produce our food right here in Western Canada.

Look for local!

Finding Western Canadian made products just got easier.

Look for these stamps on Co-op food store shelves today!