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Frozen Blueberry Lime Squares

BT Calgary | posted Thursday, Jul 31st, 2014


  • 7 graham cracker squares
  • 2 cups fresh blueberries
  • 4 ounces reduced-fat cream cheese, softened
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup lime juice
  • 2 teaspoons lime zest
  • Blueberry-Pineapple Salsa (recipe below)


Blueberry- Pineapple Salsa

1-1/2 cups fresh blueberries
1 cup chopped fresh pineapple3 tablespoons chopped fresh mint
2 tablespoons lime juice
1 tablespoon brown sugar
In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar. Cover and chill until serving time.



  1. Lightly oil a 9-inch square pan.
  2. Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit.
  3. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well.
  4. Spoon blueberry mixture onto the graham crackers and spread evenly.
  5. Cover and freeze until solid, about 2 hours.
  6. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes.
  7. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to the pan, cover tightly and freeze.)


Courtesy BC Blueberry Council


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Vodka-Infused Cherry Tomatoes

BT Calgary | posted Tuesday, Jul 29th, 2014

Cherry Tomatoes


  • 20 cherry tomatoes (a mixture of red, yellow, and green looks amazing, but if you can only find the red ones, that will work just fine)
  • A few sprigs of herbs (rosemary or thyme work wonderfully)
  • 1 tsp. dry sherry
  • ½ tsp. each Worcestershire sauce, Tabasco sauce, and horseradish
  • 500 ml vodka



  1. Sterilize your jar. Clean the tomatoes, and dry them off, then pierce them a few times each with a toothpick or the end of a knife. Place the tomatoes and the herbs in the jar.
  2. Mix up your spices. Pour this over the tomatoes, then cover with vodka and gently mix.
  3. Cover with a lid, and swirl the jar to ensure that you have an even mixture.
  4. Put the jar in the fridge overnight to marinate. In the morning, they’re ready to eat!
  5. These tomatoes have about a two-week shelf life.
  6. If you’ve still got some left over, you can blend them with the vodka in the jar for a Bloody Mary.


Courtesy SPUD.ca (adapted from Larder Love)

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Grilled BC Salmon

BT Calgary | posted Friday, Jul 25th, 2014

salmon resized
with miso maple glaze and spring asparagus
  • 4 x 5 oz. salmon fillets
  • Canola oil
  • Salt and pepper to taste
  • 4 oz. miso paste
  • 2 oz. maple syrup
  • 1 oz. hot water
  • 1 pound fresh asparagus spears
  • 2 Tbsp. canola oil
  • Salt and pepper to taste
  • Juice of one lemon
1)     Rub the fish with oil, salt and pepper
2)     Place the fish on a hot grill and cook for 6-8 minutes flipping once
3)     Meanwhile, in a small pot combine the miso, maple and hot water and reduce on low heat by 1/3
4)     Once the salmon is just about cooked, brush with the glaze and remove from the grill
5)     Oil the asparagus spears lightly and season with salt and pepper
6)     Place the spears onto the grill and cook until tender
7)     Remove onto a serving platter and squeeze the lemon over top of it
8)     Place the glazed fish on top of the asparagus and serve immediately
9)     The fish should be cooked medium, and have a bright red center
Courtesy Chef Kyle Groves, Catch & The Oyster Bar

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BT Calgary | posted Tuesday, Jul 22nd, 2014

Waldorf Berry Salad_480

Preparation time: 20 minutes

Yield: 6 servings

An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing – using half and half cream, sour cream and Greek yogurt. Chef’s Tips: For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!



  • ¼ cup (60 mL) 10% half-and-half cream
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) Greek yogurt
  • 1 tbsp (15 mL) fresh lemon juice
  • 1-½ cups (375 mL) diced celery
  • 1 cup (250 mL) toasted walnuts, lightly crushed, divided
  • 1 red delicious apple, cored, quartered and diced (skin on)
  • 1-2/3 cups (400 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
  • Salt and black pepper
  • 8 to 10 whole butter lettuce leaves
  • 10 to 12 celery leaves (Celery leaves can be found in the heart of the celery.)


  1. In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
  2. In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.



Nutritional Information

Per serving

196 Calories

Protein: 5 g

Carbohydrate: 13 g

Fat: 15 g

Fibre: 4.2 g

Sodium: 59 mg


Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 6% / 70 mg

Vitamin C: 29%

Folate: 21%

Magnesium: 19%

Phosphorus: 11%


Courtesy Chef Michael Allemeier

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BT Calgary | posted Tuesday, Jul 22nd, 2014

Berry Delicious Potato Salad_480

Classic summer yellow fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist. Chef’s Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes – all of these are perfect for this salad.


Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 8 servings



  • 5 medium yellow-fleshed potatoes (about 2 lbs/1 kg)
  • 2 hard cooked eggs, peeled
  • ½ cup (125 mL) mayonnaise
  • 1/3 cup (75 mL) 35% whipping cream
  • ¼ cup (60 mL) sour cream
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh lemon juice
  • 4 green onions, green parts only, thinly sliced
  • ¼ cup (60 mL) loosely packed, thinly sliced fresh mint
  • Salt
  • 2 cups (500 mL) mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup (250 mL) firmly packed baby arugula leaves, stems removed
  • 1 tbsp (15 mL) balsamic vinegar




  1.  Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
  2. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
  3. To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.


Nutritional Information

Per serving

Energy: 271 Calories

Protein: 5 g

Carbohydrate: 26 g

 Courtesy Chef Michael Allemeier

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5 ways to make the best s’mores ever + our fave recipes

Suzanne Gardner | posted Monday, Jul 21st, 2014


Soft, gooey marshmallows. Sweet, melted chocolate. Crispy, honeyed cookies. When it comes to everyone’s favourite campfire treat, some might wonder why you’d mess with perfection, but we’re always interested in pushing the boundaries of deliciousness! If you want to make your s’mores extra special this summer, check out our five ways to update this classic dessert.

Chocolate: To make great s’mores, you’ve got to start with great chocolate. Hershey’s is a great, affordable choice, but we also love splurging on gourmet brands like Ghiradelli. For a fun flavour boost, try using flavoured or filled chocolate such as peanut butter chocolate (or a peanut butter cup!), mint chocolate, caramel chocolate, or raspberry chocolate.

Cookies: Who says you have to stick with plain graham crackers? Try mixing things up a bit with chocolate graham crackers, or try using your other favourite cookies like peanut butter, gingersnaps, or even chocolate chip.

Fruit: We love the idea of adding sweet fruit to your s’mores! Strawberries, raspberries, or bananas would be obvious choices to pair with chocolate, but we think some fresh, summer peaches or juicy pineapple would also be delicious! Don’t have any fruit on-hand? A swipe of your fave jam would also be yummy!

Spreads: Nutella, peanut butter (or your fave nut butter), dulce de leche, lemon curd…any of your favourite spreads are totally fair game for trying out on your s’mores!

Toppings: Sometimes a little sprinkle of salt or cinnamon can go a long way! Toasted coconut or crushed nuts also add a nice crunchy texture and a big flavour punch.

With so many great options to add into your s’mores, we really don’t think you can make a bad combo! But if you need some help to push you in the right direction, here’s a few of our faves:

  • Strawberry banana s’more: Graham crackers + sliced strawberries + sliced bananas + chocolate + marshmallow
  • PB & chocolate s’more: Chocolate graham crackers + peanut butter cup  + sliced bananas + marshmallow
  • Mint chocolate s’more: Chocolate graham crackers + mint chocolate + marshmallow
  • Strawberry nutella s’more: Graham crackers + sliced strawberries + Nutella + marshmallow
  • Ginger peach s’more: Gingersnaps + sliced peaches + marshmallow
  • Chocolate salted caramel s’more: Chocolate graham crackers + dulce de leche + dark chocolate + sprinkle of salt + marshmallow
  • Lemon meringue s’more: Graham crackers + lemon curd + marshmallow
  • Tropical s’more: Graham crackers + toasted coconut + pineapple + marshmallow

What kind of s’mores will you be making ’round the campfire this summer? Share your fave combos in the comments below!

Sesame Miso Dressing

BT Calgary | posted Monday, Jul 14th, 2014

SAIT Culinary Campus whipped up some post-Stampede dinner ideas to help us detox and get back on the health train.


  • 1/3 c rice vinegar
  • ¼ c canola oil
  • 3 T sesame oil
  • 3 T honey
  • 2 T miso paste
  • 1 T soy sauce
  • 2 garlic cloves
  • 1 T fresh ginger
  • 1/2 t chilli flakes


  1. Blend all ingredients together.
  2. Can be made ahead and keeps well refrigerated.


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Grilled Steak and Soba Noodle Salad

BT Calgary | posted Monday, Jul 14th, 2014

Want to get back on the health track after mini donuts and corn dogs? We enlisted the help of SAIT Culinary Campus for healthy entrees salads to help  you detox.


  • 1 x 363 gr package of soba noodles
  • ½ c cooked shitake mushroom slices
  • ½ c carrot julienne
  • ½ c red pepper julienne
  • ¼ c green onion chopped
  • ¼ c fresh cilantro chopped
  • 1 c cooked steak slices
  • Toasted sesame seeds for garnish


  1. Cook soba noodles according to directions on package.
  2. Rinse well with cold water.
  3. Mix noodles and all other ingredients together with miso dressing.
  4. Garnish with toasted sesame seeds.

Tips: Chicken or salmon would both go well in this salad. Using edamame or fried tofu instead of meat would be a nice vegetarian option.

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