SUBMISSION: CO-OP TABLE™ Magazine COMPANY: Federated Co-operatives Limited SEPTEMBER 21, 2023 GRILLING 2023 GRAB YOUR FREE COPY ® A portion of the proceeds support cultural education programs at Wanuskewin Heritage Park. GOLD Bison Products TRULY WESTERN CANADIAN Featuring artwork created by Linus Woods, a Dakota/ Ojibway artist from Long Plain First Nation. Processed by Drake Meats. Brought to you in collaboration with Wanuskewin Heritage Park, Saskatoon. SUMMER ON A STICK Fire up the grill for some creative combos on a skewer. pg 18 SUMMER SALADS The best salads happen when local produce is at its freshest. pg 9 SMOKE & GRILL Smoked and grilled meats take centre stage this summer. pg 24 21849 2023 Table Grilling Magazine_PRINT.indd 1 2023-04-10 8:19 AM INTEGRITY EXCELLENCE RESPONSIBILITY
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 2 GRILLING 2023 GRAB YOUR FREE COPY ® the proceeds support education programs at Wanuskewin Heritage Park. created Dakota/ Long Nation. SUMMER ON A STICK Fire up the grill for some creative combos on a skewer. pg 18 SUMMER SALADS The best salads happen when local produce is at its freshest. pg 9 SMOKE & GRILL Smoked and grilled meats take centre stage this summer. pg 24 21849 - 2023 Table Grilling Magazine_PRINT.indd 1 CO-OP TABLE™ MAGAZINE SPRING/SUMMER EDITION Take a quick tour across Western Canada to see the delicious delights being raised, grown and produced locally. CO-OP GOLD SLICED SALAMI For the past three generations, Sunterra Farms has built their business around pork. They are committed to producing pigs with superior genetics and apply strict processing standards to all their products. When you pick up dry-cured salami and hams under the CO-OP GOLD label, you’re benefitting from their commitment to quality. Scott says, “This is true gate-to-plate story. We start with excellent homegrown Duroc-Landrace cross pork, fed with 100% Western Canadian wheat and barley, creating juicy, marbled pork. Then we produce Italian salamis right here in Acme, Alberta. It’s the best of both worlds.” CO-OP GOLD PURE BLUEBERRY HASKAP FRUIT SPREAD PRODUCED: SASKATOON, SK Many of Co-op’s fresh and frozen blueberries, as well as the berries in CO-OP GOLD PURE fruit spreads, come from Driediger Farms in BC’s Fraser Valley. Fresh berries are individually quick frozen right on the farm to lock in freshness. Rhonda Driediger says, “We are proud Co-op members, and respect the way they work with Western Canadian producers. When the first pallet of fresh berries is available each summer, we know they are always there to purchase it.” RHONDA DRIEDIGERDRIEDIGER ACME AB O-O LD SL E SA AM SASKATOON SK CO-O GO U BER P EAD GROWERS EDITION SCOTT SUNTERRA 14 1 2 3 4 BROCK, J.J. LUKE CO-OP GOLD PURE FREE RUN EGGS SIEMENS FARMS RAISED: ROSENORT, MB ROSENORT, MB Siemans Farms have been in the egg business since 1955 they’re currently raising their fifth generation of egg farmers. Their goal has always been to bring the best quality food to their customers. Besides supplying freerun eggs to Co-op locations in Manitoba, the family also offers farm tours so people can meet the chickens that lay their eggs. Kurt says, “When Co-op purchases eggs from our farm, they’ll be on the table within three to five days of being laid. It’s the same farm-fresh egg you would get from our farmgate.” Sourcing eggs from one grader in each province means that all of Co-op's eggs are locally sourced. CO-OP GOLD PURE HUMMUS From hockey to farming to music, Hunter Farms is family operation. Five brothers, their families and their mom and dad farm together near Shaunavon, and actively support processing their crops into value-added products. “We’re very pleased that our Saskatchewan grown chickpeas are being used in Hummus. It just makes sense to create products in Saskatchewan from the crops we grow,” says J.J. Hunter. Hunter Farms has been growing chickpeas since they were introduced to Canada. They’re committed to sustainable practices and believe in efficiencies in inputs and outputs wherever possible. “This land has been ours since 1905, and it’s our future. Our success is based on the health of our soils and the management choices we make every year on the farm,” says Lorne Hunter. WESTERN CANADA O -OP PU F E R N GGS SASKATOON SK CO-O GO U HU S SIEMENS FARMS The best salads happen when local produce is at its freshest. Our chefs have put some tasty twists on salad classics of the pasta, potato and tomato varieties. Experiment with our tips to develop your own signature salad, or go fresh and fast with our ready-made options in-store. This salad is vastly better made with fresh bread cubes that are toasted deliberately RECIPE BY CHEF DALE MACKAY SASKATOON, SK Make the dressing by whisking all the ingredients in a measuring cup or small bowl. 2. Preheat oven to 350°F. Toss olive oil and bread together in bowl, place on a baking sheet and toast for 4–6 minutes, or until golden brown and fully dried all the way through. Set aside and let cool. 3. Place all salad ingredients in large serving bowl with dressing, mixing thoroughly. Serve chilled or CO-O D AM N GAR ITALY Did you know that The Cucumber Man grows hot house tomatoes and cucumbers in Western Canada 12 months of the year? Improved greenhouse technology and partnership with Co-op have made it possible. In the past, Western Canada’s short winter days meant that cucumbers and tomatoes had to be imported between November and the end of February. But with advances in LED lights, The Cucumber Man can supplement natural light and harvest Western Canadian cucumbers and tomatoes on the vine 52 weeks year. WESTERN CANADIAN YEAR-ROUND! TOMATOES ¼ cup red onion, thinly sliced salt Virgin Olive Oil ½ tsp minced garlic ½ tsp ¼ tsp TOMATO PANZANELLA SALAD WITH BALSAMIC DRESSING SERVES: 4 AS A SIDE PREP: 5 MINS tbsp Virgin Olive Oil Cocktail Tomatoes Alberta Grown, quartered beefsteak tomato, thickly sliced ⅔ cup cucumber, halved and INGREDIENTS WAYNE STIGTER Greek mezze (which means ‘to share’) is the quintessential combination of fresh flavours and simple ingredients, perfect for summer gatherings with friends and family. North Vancouver’s Anatoli Souvlaki has been specializing in mezze-style dining for 40 years. They now have three locations, with more in the works. General manager Bryan Jacob shares his thoughts on creating your own mezze platter. “Family and gatherings are so important in Greek culture,” Bryan says. “Dining Mediterranean style is very generous and hospitable — the ouzo shots flow freely. You feel like you’re dining at family member’s house.” Bryan also points out that the flavours of Greece, like olives, feta, oregano, dill, lemon and tomatoes, work well for sharing from large platter. “There aren’t a ton of ingredients in Greek food, but they are all so flavourful, and they all really work together,” he says. Bryan loves all the ways Greek cuisine works with summer produce. “Of course, there’s the classic village salad (cucumbers, onions, tomatoes and peppers) that everyone is familiar with, but we also add fried chickpeas or orzo pasta to make fresh combinations.” Add a couple of hot items, like grilled souvlaki or calamari, and some make-ahead items to keep preparation simple… and to keep you out of the kitchen on a hot day. The recipe for mezze is as fresh and simple as Greek cuisine. “First, gather family and friends,” Bryan says. “Put together a bunch of smaller things that people could share on a large platter — ultimate family style. There’s no wrong way to do it. Add salad, hummus and pita, calamari, keftedes (meatballs), dolmades (rice-stuffed grape leaves), spanakopita (spinach and feta-stuffed phyllo pastries), skewers of souvlaki, rice and potatoes. Everyone shares, everyone interacts. It’s great way to have party.” TASTY TRAVELS Flavours like olives, feta, oregano, dill, lemon and tomatoes were meant to be shared! For maximum impact, place them on large platter with our CO-OP Green Olives, available stuffed with jalapeños, garlic or red peppers. CO -O O D UR O E GREECE FLAVOURS OF GREECE 16 21849 2023 Table Grilling Magazine_PRINT.indd 16 Heat oil in large sauté pan. Add shallots and garlic. Sautée until softened and fragrant, about 5 minutes. 3. Add spinach, parsley, mint and dill, using tongs to turn the greens until wilted and reduced. Remove from heat and drain. Let cool for 10–15 minutes. Squeeze by the handful to remove excess water, then roll up in paper towels to remove any liquid. Chop the greens. 5. In the meantime, beat eggs in large bowl. Add ricotta, feta, salt and lemon juice to taste. Add spinach-herb mixture. 6. Unwrap the phyllo and lay the stack of sheets on the counter. Cover with plastic wrap and damp towel to keep the dough from drying out. Remove one sheet from the stack and lay it flat on a large cutting board or knife-proof work surface, positioned so that the long edge of the phyllo is at the top and parallel to the counter edge. Brush with melted butter. Add seven more sheets, brushing each with butter. Use a large sharp knife to slice the phyllo stack lengthwise into six 3-inch by 14-inch strips. positioning the filling on the bias. Fold one corner diagonally across to enclose the mixture. Fold the packet straight up, then across on the opposing diagonal. Repeat until the entire strip has been folded into a tidy triangle. Repeat with the remaining phyllo strips. Transfer to parchment-lined baking sheet. 9. Lay out another stack of phyllo sheets, buttering each layer. Slice, fill and fold as directed in steps 7 and 8. Transfer triangles to the baking sheet. You should have 12 triangles. Repeat if there any filling left. Bake uncovered for 30 minutes. Turn each pie over halfway through baking to get an extra-crispy crust on the bottom. Cool for 15 minutes before serving. Cut in half and serve with tzatziki for dipping. SERVES: 6 AS A SIDE PREP: 10 MINS TOTAL TIME: 60 MINS NORTH VANCOUVER, BC SPANAKOPITA 2 lb. fresh spinach leaves 1 cup flat leaf parsley ½ cup 8 garlic cloves, minced 2 cups feta cheese, crumbled 2 tsp kosher salt (or to taste) 3 tbsp lemon juice (or to taste) – CO-OP GOLD PURE Tzatziki CO-O GO UR T A K KELOWNA BC SPANAKOPITA HOW TO FOLD 17 21849 2023 Table Grilling Magazine_PRINT.indd 17 Smoked and grilled meats are the stars of the show at any summer gathering. Whether you already have smoker in your backyard or you’re looking for ways to add smoke flavour to the food on your BBQ, these recipes for cooks with different levels of smoking experience will let you shine. 24 21849 2023 Table Grilling Magazine_PRINT.indd 24 SMOKED BEEF BRISKET 1. Unwrap brisket and pat dry. 2. Use a sharp knife to remove hard, dense fat from the top and the bottom. Leave ¼ inch of fat on the meat to render during the cooking process and add moisture and flavour. For 14-lb. packer, trim away about lb. of fat. Carve out some of the large fat pocket that attaches the flat and the point. 3. When the fat cap is evenly trimmed, liberally season brisket with seasoning, salt and pepper. Rub the seasoning into the meat evenly. Let stand at room temperature for an hour. Meanwhile, heat smoker to 225°F. 4. Place brisket directly on the smoker’s grill, fat-side down, so the point is on top. Cook for about 7 hours, or until the internal temperature reaches 160°F. Remove brisket from the grill and wrap it tightly in a double layer of foil, sealing all the edges. This allows the brisket to steam in its own juices and render off more of the fat. 6. Put the brisket back on the grill and cook until the internal temperature reaches 200°F, about hours. Remove it, open the foil slightly to let steam off and let it rest for about an hour. Transfer the brisket to cutting board. Use very sharp knife to slice it into ¼-inch slices, about the width of pencil. Serve as-is or with BBQ sauce. LANGLEY, BC BBQ BAKED McCormick La Grille Smokey Ranchero Seasoning ¼ cup kosher salt ¼ cup black pepper THE HEARTBREAK MEAT Smoking whole brisket is a labour of love! Competition BBQers call brisket the “Heartbreak Meat” it’s difficult to master but when you get it, you get it. – Chef Quaale To feed large group, ask your Co-op butcher for 12–16 lb. “full packer” brisket. A full packer contains two distinct parts that cook differently: the point (the oddly shaped, more marbled smaller part on top) and the flat. For a smaller group, ask for the flat, which weighs 6–10 lb. The cooking instructions remain the same, but the cooking time will decrease significantly. In my opinion, cooking the whole packer is worth the extra effort: the point is really delicious because of that marbling! Use a charcoal, wood or pellet smoker. In my pellet smoker, use a combination of cherry, hickory and oak pellets. Experiment with different kinds of wood and create your own signature blend. Hickory and mesquite are very strong and can taste acrid or over-smoked, so mix with mellow fruit wood like apple or cherry. If you are using charcoal smoker, have four–five fist-size pieces of wood on hand to add for the smoking process. Check wood supply or fuel source regularly, so smoker temperature remains constant. If you are cooking over charcoal, add more smoking chunks as they run out. 25 21849 2023 Table Grilling Magazine_PRINT.indd 25
CO-OP TABLE™ SPRING/SUMMER EDITION MINI MAGAZINES
GRILLING 2023
JULY 6–JULY 26
CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 3
ORGANIZATION: FEDERATED
27–AUG 16
ON NOW! As the sun sinks low and the sand starts to cool, easy and delicious sips and dips will add excitement to your snack table.
and grilled meats are the stars of any summer gathering. No matter your skill level, we have a recipe to let you shine.
ON NOW!
2023
15–JULY 5 21849 2023 Table Grilling_Smoke and Grill Mini Mag.indd 1 2023-05-01 9:21 AM
GRILLING 2023 JULY
EVENT
Smoked
EVENT
GRILLING
JUNE
meal
meal
Opportunities are endless with kebabs — whether a
or a snack, kebabs are the best way to keep your summer
fresh! EVENT ON NOW!
14 LOOK FOR THESE INTERACTIVE ICONS THROUGHOUT WATCH VIDEO READ MORE RECIPE BY CHEF MARIA KOUTSOGIANNIS CALGARY, AB 21849 2023 Table Grilling_Summer on a Stick Mini Mag.indd 1 2023-05-01 9:12 AM
GRILLING 2023 MAY 18–JUNE
EVENT ON NOW!
The best salads happen when local produce is at its freshest. Our chefs have put tasty twists on classic summer salads.
IN-STORE POINT OF PURCHASE (POP) MATERIALS
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 4
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 5
AISLE BLADES IRON MAN POSTERS COOLER HEADERS EVENT ON NOW! EVENT ON NOW! EVENT ON NOW! HICKORY-SMOKED PULLED PORK SANDWICH LOW AND SLOW BRISKET CHEESY BERKSHIRE PORK CHOP EVENT ON NOW! EVENT ON NOW! EVENT ON NOW! LOW AND SLOW SMOKED BEEF SANDWICH CHEESY EVENT ON NOW! SKEWERS WITH PINEAPPLE SALSA GREEK-STYLE VEGAN KOFTA PROSCIUTTO PRAWN & SALMON KEBABS EVENT ON NOW! EVENT ON NOW! PROSCIUTTO PRAWN & SALMON KEBABS EVENT ON NOW! EVENT ON NOW! PLANT-BASED PEPPER POTATO SALAD TOMATO PANZANELLA SALAD WITH BALSAMIC DRESSING PEPPER POTATO SALAD TOMATO PANZANELLA SALAD WITH BALSAMIC DRESSING EVENT ON NOW!
Event POP
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 6 SOCIAL MEDIA
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 7 DIGITAL ADS
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 8 EMAIL
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 9 DIGITAL FLYER INSERTS THE GRILLING EDITION OF CO-OP TABLE ® MAGAZINE IS HERE! GRAB YOUR FREE COPY IN-STORE OR VIEW ONLINE! READ THE MAGAZINE » JERK CHICKEN SKEWERS WITH PINEAPPLE SALSA EVENT ON NOW! PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » VH Sauces 341–355 mL 3 FOR 9 99 SALE CO-OP Boneless Skinless Chicken Thighs 8 99 /lb 19.82 kg PROSCIUTTO PRAWN & SALMON KEBABS EVENT ON NOW! PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » CO-OP GOLD PURE Shrimp 285 g SALE 1399 ea SMOKED BEEF BRISKET WITH BBQ BAKED BEANS PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » EVENT ON NOW! La Grille Seasonings or Spices 120–203 g SALE 6 49 ea CO-OP GOLD Beans 540 mL 4 FOR 7 00 PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » EVENT NOW! CHEESY VEGETABLE BERKSHIRE PORK CHOPS With melted cheese on top of sautéed veggies and apples on top of Berkshire Sired Pork, this dish for two is perfect for date night on the deck. VIEW RECIPE » TOMATO PANZANELLA SALAD WITH BALSAMIC DRESSING PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » EVENT ON NOW! CO-OP GOLD PURE Balsamic Vinegar 500 mL SALE 5 49 PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » EVENT ON NOW! BACON & RED PEPPER POTATO SALAD With bacon and colourful vegetables, this potato salad will have everyone wanting more — and asking for the recipe. VIEW RECIPE » 2 FOR Philadelphia Cream Cheese 227–250 g 9 98 PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE » EVENT ON NOW! EASY-BAKED ONION DIP Hellman’s Real Mayonnaise 890 mL 2 FOR 1098
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 10 2023 GRILLING EVENT FLYER PRINT PAGES Co-op Gold Prosciutto Sliced 125 Co-op Gold PURE Shrimp Frozen Selected Varieites 19.82/kg Co-op Boneless Skinless Chicken Thighs Grain Fed, Free Run, Air Chilled Value Pack Bick's Pickles or Hot Pepper Rings or Pickled Beets 750 mL 2 749 /ea 699/ea Steelhead Trout Fillets Farmed Locally Sourced Value Pack 399/100 g 750 /ea 2 FOR 998 JERK CHICKEN SKEWERS WITH PINEAPPLE SALSA PROSCIUTTO PRAWN & SALMON KEBABS KEBAB INSPIRATION Co-op Gold Olive Oil 999 /ea Co-op Gold Grated Parmesan Cheese 250 g 899 /lb 1399/ea 3 FOR 999 VH Sauces Selected Varieties 341 355 mL Nebula Cherry Snacking Tomatoes Greenhouse Grown Produce of Western Canada Dry Pint (551 mL) Fresh Beef, Pork or Chicken Kabobs With or Without Vegetables Glazed Selected Varieties Also sold per tray $15.00 raised in WESTERN CANADA WESTERN CANADA 2 FOR $7 GLUTEN-FREE Our Savings will keep your pantry full GLUTEN-FREE grown in WESTERN CANADA CO-OP 02 Week 25 Large Our Savings will keep your pantry full 2 Co-op Premium Berkshire Sired Boneless Pork Capicola 100% Traceable to the Farm, Renowned for its Exceptional Marbling and Tenderness Random Cryovac Wrapped Co-op Gold Sliced Side Bacon 375 La Grille Seasonings or Spices 120 203 g Green Onions Imported No. Grade Co-op Gold 100% Apple Juice 1 Co-op Gold Mustard 400 mL D'Italiano Gusto Brioche Buns Package of 6 2 FOR $7 649/ea 499/ea 179 /ea 99¢ 599 /lb 4 FOR $7 LOW AND SLOW SMOKED BEEF WITH COLESLAW & GRILLED KALE BBQ BAKED BEANS made 3.21/kg Green Kale Produce of Western Canada Bunch 149 /ea Co-op Gold PURE Honey 500 g 799 /ea ANADA CANADA CO-OP Week 28 Base Enjoy a Lifetime of benefits 2 Co-op Gold Olive Oil Extra Virgin 999 /ea Co-op Gold PURE Artisan Baguette Baked In-store 330 299 /ea Co-op Gold Croutons Selected Varieties 125 2 FOR $5 Red Onions Produce of U.S.A. No. Grade 169 /lb 3.73/kg EVENT ON NOW Look for these recipes in the Table Magazine! Cocktail Tomatoes Greenhouse Grown Produce of Western Canada lb (454 g) 349 /ea WESTERN Beefsteak Tomatoes Greenhouse Grown Produce of Western Canada Canada No. 249 /lb 5.49/kg CANADA Medley Snacking Tomatoes Greenhouse Grown Produce of Western Canada 1 Dry Pint (551 mL) 349 /ea CANADA Co-op Gold PURE Organic Balsamic Vinegar 500 mL 549 /ea 2 FOR 898 Garofalo Specialty Pasta 500 g CANADA Mini Cucumbers Greenhouse Grown Produce of Western Canada Package of 6 399 /ea PLANT-BASED PASTA SALAD CO-OP Week 31 Large Our Savings will keep your pantry full 2 Co-op Gold Juice Co-op Gold Chicken Wings Frozen 750 840 g Philadelphia Cream Cheese Selected Varieties 227 250 Co-op Gold Sour Cream 500 mL Hellmann's Mayonnaise 1.42 998/ea 1299/ea MOCKTAIL ONION DIP 399 /ea 349 /ea 998 2 FOR $6 4 FOR $7 Co-op Gold PURE Artisan Sourdough Baked In-store 400 Co-op Gold PURE Artisan Rosemary Olive Oil Loaf Baked In-store 400 Vadiya Naan Bites 500 499 Co-op Gold Potato Chips 180 200 CUCUMBER SMASH MOCKTAIL 2 FOR $4 Green Onions Produce of Western Canada Canada No.1 Bunch Co-op Gold PURE Hummus 227 349/ea 99¢/ea made grown
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 11
BISTRO LUNCH
hygge holidays
ORGANIZATION: FEDERATED CO-OPERATIVES LIMITED SUBMISSION: CO-OP TABLE ™ MAGAZINE 12 FESTIVE 2022 GRAB YOUR FREE COPY FESTIVE FEASTS Colourful and comforting dishes to gather around this season. pg 18 EASY & ELEVATED Appetizers and cocktails that take celebrations to the next level. pg 9 LET THEM EAT CAKE Sweet treats infused with classic flavours for dessert. pg 30 ® 21659 - 2022 Table Festive Magazine.indd 1 CO-OP TABLE™ MAGAZINE FALL/WINTER EDITION CO-OPERATIVE COFFEE CANTERBURY COFFEE RICHMOND, BC Quality is top priority for Tim Cole, developer of our Co-operative Coffee line. Tim is one of only 38 people in Canada certified by the Coffee Quality Institute to analyze Arabica coffees by their flavour and aroma. “It has been an honour to work closely with Co-op to develop line of coffees that represents every region of the coffee belt,” he says. Tim’s team has developed A+ and AA grade 100% Arabica coffees for every type of coffee drinker and in every format. Choose from 100% biodegradable coffee pods, ground coffee or whole beans, with many fair-trade and organic options — hand-picked at the source and roasted in Richmond, BC. Take a quick tour across Western Canada to see the delicious delights being produced locally. COLE GRADER NANTON AB - GO M C D - A BC 16 CO-OP GOLD SPRING WATER CO-OP GOLD OAT BEVERAGE & OAT BEVERAGE FOR COFFEE PLAINS PROTEIN PROCESSING SASKATOON, SK Introducing Oat Beverage & Oat Beverage for Coffee made from single-sourced oats grown near Tisdale, SK — the first product to carry the Grown with Purpose® (GWP) logo. GWP is an agronomic sustainability program that recognizes Western Canadian producers who incorporate sustainable production practices into their operations. Whether you enjoy the plain, vanilla or chocolate Oat Beverage straight out of your glass, GROUMOUTIS CASAVANT C-MERAK CHARLES GORANSON BUSINESS DEVELOPMENT, SASKATOON SK OOPG P RE OAT E AGE MB - GOD N W T SERVES 4–6 TOTAL TIME: HR, 20 MIN Marinate beef a day in advance. When cutting up the meat, bigger cubes are preferable to smaller to prevent 1. Cut the steak into 1½ to 2-inch chunks. You should end up with 16 pieces. Put the meat in medium mixing bowl with the remaining marinade ingredients except overnight. 2. Lay half the bacon slices on cutting board. Cut in half piece of bacon and roll up tightly. Prick toothpick into the overlapping piece of bacon on each piece of beef three quarters of the way through, just enough to hold the piece of bacon in place. Repeat with the remaining bacon and beef. 4. To make the salsa, put garlic, anchovies, capers, lemon zest, lemon juice and sugar in a food processor. Process for minute until smooth. Add the oil and herbs and pulse for 30 seconds. Add horseradish and Dijon mustard. Pulse for 15 seconds. Taste for seasoning: adjust required with more lemon juice, Dijon, horseradish, pepper or salt. Heat large cast iron pan on high heat. When the pan just starts to smoke, place a single layer of steak bites in the pan 2 inches apart. Cook for 1 minute, then flip and cook an additional 30–40 seconds on remaining sides, until the bacon is golden brown, still pliable and not too 7. Transfer to plate and repeat with the rest of the pieces. Allow rest for 5–7 minutes before serving with RECIPE BY CHEF NICOLE GOMES VANCOUVER, BC BACON STEAK BITES WITH HORSERADISH SALSA VERDE STEAK AND MARINADE 1 lb. CO-OP Tri-Tip Steak finely chopped 1 small clove garlic, finely chopped 1 tsp freshly ground black 2 tbsp CO-OP GOLD 100% Extra Virgin Olive Oil 8 slices CO-OP GOLD SALSA VERDE 1 small garlic clove 2 anchovy fillets tbsp capers Zest of ¼ lemon pinches sugar ½ cup CO-OP GOLD 100% Extra Virgin Olive Oil cups fresh basil leaves, loosely packed cup fresh Italian parsley leaves, loosely packed cup fresh mint leaves, loosely packed tbsp CO-OP GOLD tbsp CO-OP GOLD Dijon Mustard elevated WINNIPEG MB CO-O GO D HARDWOOD A N Rillettes are typically made with duck or pork, but the walleye really shines in this recipe, complemented by lots of fresh herbs and citrus. It makes a delicious first course or appy, enjoyed with friends and a glass of local wine. Serve with slices of fresh baguette, crostini or your favourite crackers. This can be kept in the refrigerator for up to five days. 1 lb. CO-OP GOLD PURE Walleye Fillets, 2 tbsp CO-OP GOLD Olive Oil Salt and pepper to taste 1 shallot, minced 1 garlic clove, minced 2 tbsp capers 2 tbsp chives, minced 1 tbsp fresh dill, minced 1 lemon, juice and zest ⅓ cup crème fraîche (or ¼ cup softened cream cheese with tbsp sour cream) 1. Preheat oven to 350°F. Line baking sheet with parchment paper. 2. Place the walleye fillets on the sheet, generously with salt and pepper. Bake until just cooked through, about 12–15 minutes or until internal temperature reaches 70°C (158°F). Remove from the oven and set aside to cool. 3. Meanwhile, combine the shallot, garlic, capers and herbs in medium bowl. Add the lemon juice and zest and the crème 4. Using forks or your fingers, gently break the walleye fillets into small pieces. Add the cooled fish to the crème fraîche season with salt and pepper as necessary. 5. Transfer the rillettes into pretty glass jar or serving dish and refrigerate for before serving to to come together. WALLEYE RILLETTES RECIPE BY CHEF ANGIE QUAALE LANGLEY, BC easy elevated ILE CROSSELA SK CO-O DPUR WA E ON CO-O G D C T S TORONTO ON CO-O G D CHC WNGS ACME AB COG D ME CK temperature before cooking. 21659 2022 Table Festive Magazine.indd 19 YEMISTA sure to become favourite! Choose very round fresh eggplant or elongated Asian eggplant will work. While slicing the vegetables, save the tops and sides you trim off, as these will serve as lids during baking. Likewise, save the insides you scoop out, as they will be chopped into stuffing. While this meal bakes, your house will smell amazing, and your stomach will be growling! large yellow onion, peeled and quartered garlic cloves large tomatoes large eggplants large zucchinis large red bell peppers can (398 mL) roma tomatoes medium russet potatoes, peeled and coarsely chopped, cut into medium wedges ⅓ cup fresh mint, finely chopped ⅓ cup fresh parsley, finely chopped vegetable stock cube or 1 tbsp vegetable stock paste 1⅓ cups CO-OP GOLD Jasmine Rice Salt and pepper to taste tbsp CO-OP GOLD Extra Virgin Olive Oil, divided tbsp oregano Water for the baking sheet or gratin dish Preheat the oven to 375°F and have a large baking sheet or gratin dish available. Put the onion and garlic in food processor. Pulse until the mixture looks grated (you can coarsely grate instead you prefer). Transfer the mixture to a large mixing bowl. 3. Cut off the tops of the tomatoes and gently remove the insides with spoon or melon baller, leaving ½-inch walls. Reserve the Find the side of the eggplant that sits flattest and cut a thin slice from the opposite side’s entire length and reserve it. Gently Reserve the insides and outer slices. Repeat with the zucchini. Cut off the red peppers’ tops and reserve them, then use a small knife to remove the interior veins and seeds. Arrange the hollowed-out tomatoes, eggplant, zucchini and peppers on the baking sheet or gratin dish. 6. Put the reserved vegetable inside trimmings (not including the vegetables’ tops or sliced-off sides) in food processor and process for 30 seconds, or until there are no lumps. Transfer to the 7. Put the potato chunks in the food processor and pulse into small pieces. Transfer to the mixing bowl. Add the mint and parsley. Crumble the stock cube and add or add the optional vegetable stock paste. Add the rice and stir well. Season with salt and pepper and drizzle with half of the olive oil; stir well. 8. Spoon the stuffing mixture into the tomatoes, eggplant, zucchini and peppers. Fill to the brim, then cover each vegetable with its reserved top or sliced side. Place the potato wedges around the 9. Pour any liquid left in the bowl into the baking dish and add 1 cup of water. Drizzle the remaining olive oil over all the vegetables. 10. Bake uncovered in the oven for 1½–2 hours, until the rice cooked, and the potatoes are tender. Replenish the water from time to time as needed. O-O GO D THAILAND A M N RCE 21659 2022 Table Festive Magazine.indd 20 TASTY TRAVELS Scandinavian food is a perfect match for the holiday season. When better to appreciate the simple things in life — to get cozy with great baking and good cup of coffee? Jane Beck, owner of The Lefse House in Camrose, fallen in love with Scandinavian food and culture. While The Lefse House offers many Scandinavian specialties, such as rosettes, krumkake and the infamous lutefisk (lyesoaked preserved cod considered delicacy in Scandinavia), their namesake is their specialty. Lefse is a soft potato-based flatbread that looks like a tortilla, but has a delicious, savoury potato flavour. “Historically, all Scandinavians had lefse on Dinner,” Jane says. The Lefse House sells their lefse in several Alberta Co-op Stores and ships individual lefse orders from coast to coast through their online store. During the holiday rush, they use CO-OP Gold butter and locally sourced potatoes to produce more than 3,800 lb. of hand rolled and flipped lefse (which works out to over 30,000 rounds). There’s a friendly debate about how to eat lefse. “My mom says spreading it with just butter is the only way,” Jane says. “My father says white sugar and butter. Another friend says it needs to be brown sugar and cinnamon, and thick enough sugar to crunch your teeth.” However you like your lefse, consider making some yourself with this never-before-shared Lefse House family heirloom recipe.
FOR THE 24 21659 2022 Table Festive Magazine.indd 24 Cook and mash the potatoes a day ahead to bring the moisture down, making rolling easier. Cook the lefse hot and fast for softer texture. Spread with butter and sugar and roll up to eat or use it as wrap or hot dog bun substitute. Store in sealed bag in the fridge for 3 days or in PREP: HR HR CHILLING 3½ lb. russet potatoes, peeled and cubed tbsp CO-OP GOLD butter 1½ tsp white sugar 1½ tsp baking powder tbsp salt cups CO-OP GOLD all-purpose flour Put potatoes into a medium-large pot and cover with cold water. Put lid on the pot and bring to boil. Reduce heat to simmer and cook until potatoes through a ricer while still hot. Refrigerate potatoes until cool. Combine potatoes with the rest of ingredients. Mix just until blended. Cover and chill thoroughly overnight. 3. Use an ice cream scoop to separate dough into 20 balls of equal size. Dust the counter with flour and roll out the balls, one at a time, into 12 to 13-inch rounds, lightly dusting with additional Heat a flat griddle to 500°F. Grill lefse, flipping mid-way through, 30 seconds POTATO LEFSE without sticking, but not using too much covers on the rolling pin and rolling board surface without working extra flour into the dough. SK CO-OP D URE F T E DS sense of coziness and well-being that comes when you appreciate the the fire, enjoying an excellent cup of coffee and some lefse. 21659 2022 Table Festive Magazine.indd 25