Recipes

After much deliberation, and sampling of course! We are excited to announce the winner of our mixology contest...the purple vixen. Gin, lemon, lavendar...need we say more. Katy created this amazing purple cocktail and you have just got to try it.

Purple Vixen Cocktail

Ingredients:

• 1.5 oz gin
• .5 oz cointreau
• .5 oz lemon juice
• .75 oz lavender simple syrup
• .5 oz blue curacao
• .5 oz pomegranate juice
• Dash of Hella Citrus Bitters
• Lemon California Crisp (for garnish)
• Hibiscus sugar (rim)
• Sprig of lavender (garnish)

Instructions:

Combine the first 6 ingredients in a cocktail shaker filled with ice. 

Wet the rim of your martini glass and rim with hibiscus sugar. 

Pour contents of cocktail shaker into the martini glass and garnish with lemon crisp and a sprig of lavender. Enjoy!

Carrot Hot Dogs ? FINALLY a veggie dog that doesn't taste like plastic! This recipe is so easy and it's really good (even if you aren't a vegetarian) Here is the recipe Angie did on CTV this morning in case you missed it.

Veggie "Dogs"

Ingredients:

• 4 thick carrots, peeled & trimmed
• 2 dashes of liquid smoke (about 2 eye droppers full)
• 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Black pepper

Instructions:

In ziploc bag, combine the liquid smoke, vinegar, soy sauce, maple syrup, onion and garlic powder. Add the carrots and let them marinate for at least 2 hours.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Transfer the carrots to the baking sheet & season with pepper.

Roast for about 35 minutes or until fork tender. Every five minutes, brush the carrots with the remaining marinade mixture. Once the carrot is just fork tender you can remove it from the oven & chill.

It can then be re-heated on the BBQ when you are ready to eat. Drop it into a bun and add any of your favorite toppings.

Avocado Popsicles

A great treat for Canada Day Celebrations!

Ingredients:

• 1 Cup of Water
• 1/2 Cup of Granulated sugar
• 3 avocados, peeled & pitted
• Juice and zest of 1 whole lime (2 if they are small)
• 1/4 tsp of salt

Instructions:

Bring water and sugar to a boil in a saucepan; stir continually until sugar dissolves. Set aside to cool

Pour mixture into a blender with remaining ingredients. Blend until smooth and pour the mixture into 10 ice pop molds.

Insert popsicle sticks and freeze until firm.

It's national pineapple day! Naturally, we had to share one of our favourite cocktails. Sangria is always a crowd pleaser, and this version with pineapple is no exception. It is definitely one of our favourite cocktails.

Pineapple Sangria 

Ingredients:

• 3 cups pineapple juice
• 1 bottle dry white wine
• 1 cup brandy
• ½ ripe pineapple, cut into 1-inch chunks
• 1 can club soda
• 1 bunch fresh mint, roughly chopped 
• 1 orange, sliced

Instructions:

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir.

Pour into large wine glasses and garnish with the mint and orange.

Sweet, spicy, and sticky, this chicken is perfect on the grill! The marinade can also be used on shrimp, salmon or any protein, it's a summer staple!

Spicy Pineapple Chicken 

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup brown sugar, packed
• 2 tablespoons ketchup
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha
• 4 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh cilantro leaves (optional)

Instructions:

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally.

Drain the chicken from the marinade. Preheat grill to medium high heat.

Add chicken to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.

Serve immediately, garnished with cilantro, if desired.

Did you catch Angie on Global TV this morning? She was celebrating all things pineapple, for National Pineapple Day. The versatile fruit is one of our favourites and we wanted to be sure to use it in a variety of ways, from cocktails to marinades, and in this recipe, its the perfect addition to a summer salad.

Pineapple Black Bean Salad 

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can chickpeas, drained and rinsed
• 2 heads of fresh romaine, chopped
• 1½ cups cherry tomatoes, halved
• 1 cup corn kernels
• 1 avocado, diced
• 1 cup fresh pineapple, finely chopped
• ½ cup cilantro, minced
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon pepper

For the vinaigrette:

• 4 tablespoons fresh lime juice
• 2 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 4 tablespoons extra-virgin olive oil

Mix in mason jar with a tight fitting lid.

In a large bowl, add black beans, chickpeas, tomatoes, edamame, corn, pineapple, and cilantro.

Stir until ingredients are mixed evenly. Stir to combine.

Toss with Romaine, generously dress with dressing & serve immediately.