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Embed code for: June 1-7 Everyday
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Theme: Summer Berry Entertaining
MIXED BERRY ARUGULA GRILL CHEESE
1 cup blueberries
1 cup strawberries, sliced
2 tbsp brown sugar
1 tbsp balsamic vinegar
2 cups Arugula
1 113g package Sensations by Compliments Honey Goat Cheese
3 slices of Sensations Prosciutto
1 cup of Compliments Shredded Mozzarella
salt/pepper to taste
1 stick of Lactantia Maple butter
12 slices of Multigrain Artisan Bread (found in the bakery)
In a bowl, mix blueberries, strawberries, brown sugar, and balsamic vinegar. Smash berries gently.
Take each slice of bread and spread 1-2 tsp of maple butter on the side you will be frying or grilling.
Divide Prosciutto slices, cheeses, berry mixture, arugula over each slice of bread.
Top with shredded mozzarella cheese and salt/pepper. Place other buttered bread slice on top and fry or grill on both sides until golden. Add more butter if necessary.
Chef Tip: Add a side salad to create a healthy and light lunch.
TORTILLA CHIP CRUSTED SALMON
6 fresh salmon filets ( 4-6 oz each)
3 cups of Compliments Tortilla chips
2 tbsp of ground cumin powder
2 tsp of ground chili powder
3-4 tbsp of honey
2 tbsp lime zest + 2 tbsp of juice
Preheat the oven to 400°F.
Spray a large baking sheet with cooking spray.
Add the tortilla chips, cumin and chili powder to a food processor and process until the chips are in small crumbs (should make about ¾-1 cup of crumbs). Transfer the crumbs to a shallow dish. *Add more chips if needed.
Pat the salmon dry with paper towels. Mix together zest, juice and honey. Brush one side of the salmon with the honey mixture.
Pick up the salmon (one at a time) and press the honey coated side down into the tortilla chips until evenly coated. Place the salmon tortilla side up on the baking sheet. Discard the unused tortilla chips.
Bake for 12 minutes, or until fish is firm and internal temp. Reads 158°F
* Serve with Maple Berry Chipotle Glaze and Sweet Potato Wedges.
Chef Tip: Grab some Compliments Flour Tortillas, Sensations Salsa and your favorite fixings for a delicious Fish Taco Fiesta.
SWEET POTATO WEDGES
4 large Sweet potato cut into wedges
1 1/2 tbsp. Italian seasoning (Litehouse brand)
2 tbsp olive oil
Freshly ground black pepper
Preheat oven to 400ºF.
Chop sweet potatoes in half then into equal size wedges.
Toss wedges in olive oil salt and pepper.
Roast for 15-20 min. or until crispy and fork tender.
Chef Tip: Sweet potatoes make a great substitute for potatoes in any dish. Add them to a potato salad recipe for a hint of sweetness.
MAPLE BERRY CHIPOTLE GLAZE
Makes approx. 2 cups
1 tsp of Serrano or jalapeño chili pepper, seeds and ribs removed, minced fine
1-2 tbsp of canned chipotle in adobo sauce Casa Fiesta brand (*rough chop chilies and mix well with sauce before measuring*). You can substitute 2 tsp of ground chipotle chili powder if canned chipotle is not available.
1/4 cup Sensations Red Wine Vinegar
1/8 cup of brown sugar
¼ cup maple syrup
2 cups of fresh (or thawed) Compliments Organic Frozen Raspberries
In a small sauce pan over medium heat add brown sugar and vinegar.
Bring to a gentle boil. Stir to dissolve sugar.
Stir in chipotle sauce, maple syrup and Serrano peppers.
Continue heating until liquid begins to thicken, about 5 min.
Add raspberries and gently cook until raspberries are soft, approximately 5-10 more minutes. Serve warm over salmon.
Chef Tip: Fruit and chili peppers are a great flavor combination. The sweet heat adds a great flavor profile to most dishes. Switch out raspberries for blueberries and try it with a pork dish.
BLUEBERRY WHITE CHOCOLATE AND ALMOND PULL-APARTS
1 can of Compliments Cinnamon Rolls
4 ounces Compliments Cream Cheese, softened
¼ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries
1/8 cup of Compliments Sliced Almonds
4 oz white chocolate chips
Preheat oven to 350°F
Line an 8” spring form pan or cake pan with parchment paper. Grease sides.
Open cinnamon roll container and layer bottom of pan. Let stand.
Add cream cheese, sugar and lemon zest and juice to the bowl of a standing mixer and beat until smooth.
Spread evenly over cinnamon roll layer
Top with blueberries, white chocolate chips and sliced almonds.
Bake for 20-30 minutes, or until rolls have risen to twice the size. Serve warm.
Chef tip: This is a great brunch idea to serve at your next family gathering. I predict it may become a dessert staple.
Entertaining goes from ordinary to extraordinary with these delightfully simple recipes. Berry flavors elevate these easy elegant dishes to take your summer from simple to sensational.
Sobeys Cooking Class - Everyday
Courtesy of Chef Stephanie O’Brien
lets ( 4-6 oz each)