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.
Calling Nonna and Nonno - WE WANT YOUR RECIPES! Like this one for Lemon Cookies, a tradition handed down and perfected across generations. Perfect for breakfast or bedtime snack.
Celebrating local pulses, some of the world's finest. Locally grown lentils laced with fragrant spices, this soup cleanses from the inside and warms up cold days. Two recipes in one.
A hearty, comforting bowl of rosemary -infused beans, vegetables and pasta. Handed down the generations, this is a perfect go-to recipe on cooler days, that your wallet will love.
A rich, velvety aromatic tomato soup found in Tuscany's tradtional cucina povera ('poor kitchen'). An economical feast for your tastebuds and great way to use harvest tomatoes from your garden.
Honouring seasonal blueberries, basil & balsamic into a fragrant purple-power sauce for Alberta pork & barley. Packed with colourful veggies this hearty meal delights the senses & delivers sensational flavour as well as seriously healthy nutrition.
Celebrate seasonal sweet & juicy cherries partnered with light pancakes & an Italian twist–a velvet mascarpone topping. Perfect for breakfast, brunch and any sunny day on the patio.
A fusion of flavours from the backyard BBQ, marinated pork, herbs, balsamic make this a moist and tender taste bud tantaliser, sure to be a hit at your next party.
Range Road s Blair Lebsack is passionate about local foods & using every part of the animal. All the ingredients in this recipe are made locally and to be found in our stores.
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.
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?