Recipes
Authentic Italian recipes from the old country and modern twists on old classics.
Here are some of our favourite ways to delight your family & friends. And please, send us your favourite recipes too, we’ll post them here.
Happy Birthday Canada! Here's a special brunch full of Canadian favourites, a full meal of red & white-themed goodness - maple bacon, strawberries, raspberry & feta salad, Alberta potato & eggs. You can sing the anthem if you like.
Easy to prep this smoked fish, wild rice bowl is versatile, packed full of your favourite veggies and exceptionally nutritious. Great when it's too hot to cook.
Chef Doreen Prei from Get Cooking lets the ingredients talk to her. Inspired by simplicity, Mother Nature & the great variety of hard-to-find, good-on-your-wallet ingredients at our stores.
Pesto Number 4, last one in the series. Bound to cause controversy amongst the purists, this recipe shows how versatile any definition of pesto can be.
Pesto Number 3.Toasted hazelnuts and sundried tomatoes are the main ingredients of this modern twist on the old classic. Nonna might not like the idea of it at all...until she tries how good it is.
Pesto Number 2. In ancient times Genoese sailors coming from the East landed at the Sicilian port of Trapani bringing their version of pesto with them. The islanders adapted it to include local bounty - sun-dried tomatoes and almonds.
Pesto, the sauce loved for its fragrance and how easy it is to make anything taste delicious when this is on top. Try our classic Genovese recipe. Or any of the three others in this series.
We won't tell the family if you don't. Who knew dairy & gluten free chocolate pudding could taste so good! Lick the bowl if you must. Gluten nut & dairy free.
Benediction means blessing–as is anyone who has North America's favourite breakfast/brunch cooked for them. With bacon or for vegetarians. Especially for Mother's Day.
A complete meal in one recipe. Bursting with perfectly paired flavours and all-natural ingredients.
For Chef Brad Smoliak, Italian and Ukrainian (his heritage) recipes are simple comfort foods. The beef & polenta in this recipe are staples in both cuisines.
All you need to know to build your own antipasto platter. The perfect start to any Italian meal. Now trendy also as a full blown social event. Meat, cheese & all the accompaniments.
Bauli Colomba Easter Cake - a decadently moist, Saskatoon syrupy, spicy French Toast. A fusion of flavours to celebrate Easter. And use up any leftovers.
A welcome favourite alternative to lasagne for Easter Sunday lunch. Gnocchi made from Semolina. Did you know Italy didn't have potatoes until the 15th Century?
An Italian favourite for Easter Monday picnics, this crumbly pastry, egg salad tart & seasonal asparagus is great for sharing outdoors.
A Tuscan la cucina povera or poor kitchen recipe, using budget ingredients to make substantial hearty food for hard-working farmers.
Chef Lino Oliveira, from Sabor and Bodega restaurants, is a master with fish. Celebrating his Portuguese roots with a traditional take on salted cod.
Sonny Sung is one of Edmonton s most reknowned Italian Chefs. One of his daughter's favourite dishes is this simple risotto.
So romantic. Home-made chocolate-flavoured pasta with gorgonzola, walnuts & fresh pear is an unusal dish of luxurious flavours and velvety, crunchy textures. Best make the pasta together, the sauce is done in seconds.
Chef Sean OConnor transforms a world-class chocolate into a romantic, velvety work of art. Then adds an almond cookie.
You would never believe cooked beets and cake dough could create such a decadent and moist delectable cupcake. Add vanilla bean mascarpone frosting and tasting is believing.
Chef James Szutarski s go to meal after a day traveling around the Tuscan Hills and a quick trip to the local market for the freshest ingredients.
Struffoli are a classic Christmas dessert, typical of Naples but widespread throughout Italy with different names according to the Region.
Chestnuts are part of an Italian Christmas. These appetizers are a great way to start the feast, scented with rosemary, all encased in a smoky, pancetta crust. Topped wih a drizzle of honey.