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Embed code for: Dec 10-16 Everyday
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Dates: Dec 10-16
Asparagus, Prosciutto, and Provolone Phyllo RollsYield: 12
12 large Fresh Asparagus Spears6 slices Compliments Sensations Sliced Prosciutto6 slices Compliments Provolone Cheese1 package Compliments Basil Pesto1 Package Compliments Phyllo PastryAs needed - Fresh Cracked Black Pepper 1/2 cup (as needed) Compliments Extra Virgin Olive Oil
Place frozen Phyllo dough in refrigerator to defrost over night.
Preheat oven to 350ºF.
Blanch asparagus by plunging the spears into boiling salted water for 2-3 minutes. Remove from water directly to an ice bath to cool completely.
Carefully unroll the pastry from the package. Place one sheet on a clean dry work surface, brush with olive oil. Place another sheet on top, brush with more oil and season this layer with salt & pepper. Place the last pastry layer. Cut this triple layer pastry sheet into 4-6 strips that are just slightly shorter than the asparagus spears.
Start with a strip of pastry, brush/spread a small amount of pesto on the pastry. Lay a half slice of cheese, a half slice of prosciutto, and finally a spear of asparagus. Roll tightly, ensuring the asparagus tip is just poking out. Brush with olive oil one last time.
Place these rolls on a parchment lined sheet pan. Bake for 12-15 minutes until golden brown and the cheese is just melting out.
* Serve with a dipping sauce of your choice; spiced chutney, marinara sauce, Compliments aioli, or Compliments pesto *
Roasted Mushroom, Onion, & Bacon StrudelYield: 2 strudels
Ingredients: 1 box Compliments Frozen Puff Pastry (2 sheets of puff pastry)1 large Red Onion, sliced/diced1 package Cremini Mushrooms1 package Organic Portobello Mushrooms1 package Oyster or Shitake Mushrooms1 package Garlic & Chive Boursin Cheese (or any other flavor of Boursin cheese)4 sprigs Fresh Rosemary2 tbsp Whole Unsalted Butter½ cup Cooked Bacon Salt & Pepper to taste
Thaw Pastry in refrigerator overnight before using.
Preheat oven to 350ºF. Wash, dry, and slice all of the mushrooms. Melt the butter in a stainless steel/non-stick frying pan on medium-high heat, sauté the onions until cooked/caramelized; add the mushrooms and sauté until cooked; set aside to cool slightly.
In a medium/large mixing bowl, mix the mushrooms and onions, bacon, and cheese together. Season with salt and pepper as needed.
Cut the pastry in two halves, making one a cm or so wider than the other. Carefully spoon mushroom mixture into centre of pastry and form into a log shape, leaving a 1 cm border to seal the pastry. Place the wider piece of pastry on the top, pressing down the edges and removing any trapped air. Seal edges by crimping with your fingers or a fork.
Spray with cooking spray and garnish with salt, pepper, and chopped rosemary. Bake for 20-30 minutes until golden brown. Serve with fresh greens and a little roasted garlic aioli drizzled over top.
* Try substituting the mushroom filling with 1 ½ cups of 50/50 Compliments Apple Pie Filling/Pumpkin Pie Filling. Top with fresh pecans and brown sugar, follow the same cooking times*
Mediterranean Style Meatball Skewers
Ingredients:12 Sobeys Fresh Italian Style Meatballs (divided and rolled into 24 small balls)12 Kalamata Olives, pitted200 ml Nova Scotia Feta Cheese (24 x small cubes)1 medium Red Onion2 medium Red Bell Peppers1 container Fresh Oregano1 Fresh LemonAs needed - Olive OilAs needed - Nona Pia’s Cabernet Balsamic ReductionAs needed – Kosher Salt & Cracked Black Pepper24 oven safe hosting skewers/picks
Preheat oven to 350º. Space meatballs out and bake for 10 minutes. Remove from oven and allow cooling enough to handle.
While the meatballs bake, prepare vegetables. Cut onion and peppers into 1.5-2 cm uniform pieces. Pick the oregano leaves and set aside.
Build the skewers by layering the ingredients in this order. Feta on top, onion, pepper, baked meatball on the bottom; place them on a parchment lined sheet pan. Squeeze fresh lemon juice and drizzle with olive oil. Bake for 5-7 minutes.
Serve hot/warm on a platter. Garnish with fresh oregano, cracked black pepper, a drizzle of olive oil and the balsamic Cabernet reduction.
Sobeys ChefsBetter Food For All
Courtesy of Chef Tom Emmott, Sobeys Bedford, NS
- Fresh Cracked Black Pepper 1/2 cup (as needed) Compliments Extra Virgin Olive Oil
Build the skewers by layering the ingredients in this order. Feta on top, onion, pepper, baked meatball on the bottom; place them on a parchment lined sheet pan. Squeeze fresh lemon juice and d