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Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint

BT Calgary | posted Tuesday, May 24th, 2016

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint
Pair this gluten-free seafood linguine dish with a glass of white wine to complement the rich flavours.

Preparation Time: 10-15 minutes Cook Time: 15 minutes Servings: 4


  • 1 pkg. (375 g) Catelli® Gluten Free® Linguine (375g)
  • 1/3 cup (85 mL) olive oil
  • 1/2 cup (125 mL) shallot, peeled and sliced (1 large shallot)
  • 2 cups (500 mL) zucchini, thinly (1 large zucchini)
  • 2 cups (500 mL) corn kernels (frozen or fresh)
  • 3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
  • pinch dried chili flakes (optional)
  • 240 g (0.5 lb) large shrimp, each one cut into three pieces
  • 12 large fresh mint leaves – thinly sliced
  • Salt and black pepper to taste


1. Add 4 litre of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil. In a large pot or frying pan, heat olive oil over medium heat.

2. Add sliced shallots and cook until tender and fragrant, about 3 minutes.

3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.

4. Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.

5. Add shrimp and turn heat down to low.

6. Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.

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Catelli Bistro® Fusilli, Cauliflower and Cream Corn

BT Calgary | posted Tuesday, May 3rd, 2016

Catelli Bistro® Fusilli, Cauliflower and Cream Corn
Courtesy Chef David Flegel

Prep time: 15 min
Cook time: 20 min
Servings: 6


  • 1 pkg (375 g) Catelli Bistro® Fusilli
  • 24 cups (6 litres) water
  • 2 tsp (10 ml) salt
  • 2 cups (1/2 head) cauliflower florets
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 g) curry powder
  • 1 can (398 ml) cream corn
  • 1 can (400 ml) kidney beans
  • 1 red bell pepper, diced
  • 1 cup (250 ml) 10% cream
  • salt and pepper to taste


  • 2 Roma tomatoes, diced
  • ¼ cup (10 g) chopped parsley
  • 2 tbsp (30 ml) olive oil



  1. Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.
  2. Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.
  3. Add the cream corn, kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.
  4. Add the cauliflower to the sauce and toss.
  5. Add the pasta to the sauce and toss.
  6. In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly. Sprinkle on top of the pasta. Serve immediately.
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Year of Pulses: Black Bean Pico de Gallo Salsa

BT Calgary | posted Wednesday, Feb 17th, 2016


Black Bean Pico de Gallo Salsa


2016 is International Year of Pulses as declared by the United Nations. Take the Pulse Pledge www.pulsepledge.com



  • 19 fl oz (540 mL) canned black beans, drained and rinsed
  • 4 medium tomatoes, diced
  • 1 medium sweet onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup (50 mL) lime juice
  • 1/2 cup (125 mL) chopped fresh cilantro
  • salt to taste


  1. Combine all ingredients in serving bowl and toss to mix.
  2. Refrigerate until ready to serve.

Watch the segment:


Courtesy Sue Spicer, www.foodbydesign.ca

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Grilled Pizza with Slow Roasted Tomatoes & Aged Cheddar

BT Calgary | posted Friday, Aug 21st, 2015


Courtesy Chef Judy Wood, Meez Cuisine

Pizza Dough


  • 1 2/3 cup flour
  • 1 tsp salt
  • 1 Tb  yeast
  • 1 tsp honey
  • 2 tsp lemon juice
  • 1 Tb olive oil
  • 1 ¼ cup warm water
  • Cornmeal


  1. Place the yeast & honey in a small bowl with warm water, stir it together and allow to sit for 3 – 5 minutes until is foams up a little.
  2. Place the flour onto the cutting board and form a well in the middle.
  3. Carefully, pour the water and yeast mixture into the well.
  4. Add the lemon juice, olive oil and salt. U
  5. Using your hands, start mixing the yeast mixture incorporating the flour in. Eventually it should form a soft dough.
  6. Knead the dough until it’s smooth and elastic, about 10 minutes.
  7. Place it in a lightly oiled bowl and set in a warm spot to rise, about 1/2 hour.

Pizza Sauce


  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1.5lb grape tomatoes
  • Salt & pepper


  1. Place all the ingredients into a bowl, toss and then place onto a parchment covered baking sheet,
  2. Place into a preheated oven @ 400 degrees and cook until golden brown about 15-20 minutes.
  3. Place back into the bowl, once it’s cooked and mash up with a fork.

Grilling Pizza


  • 8 oz aged cheddar, grated
  • 1 bunch fresh basil
  • Good quality olive oil for drizzling!


  1. Cut the dough into small pieces and using olive oil push it out into a circles.
  2. Heat the grill on high and then toss the dough onto the grill and cook for about 1-2 minutes, flip it over and repeat the cooking time.
  3. Transfer it to a parchment covered baking sheet, which has been sprinkled with cornmeal.
  4. Spread the sauce on top, then cheese.
  5. Bake ( using your BBQ) for 10-12 minutes in a 425°F oven or until the crust is golden.
  6. Remove from the BBQ, and sprinkle the basil and good quality olive oil.
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KAMUT® Capellini with a Sweet Tomato Pesto

BT Calgary | posted Monday, Apr 6th, 2015


KAMUT® Capellini nests

KAMUT® Capellini nests


  • 20-25 organic grape/cherry tomatoes
  • 1/2 cup organic olive oil
  • 1 handful organic fresh basil
  • 1 large organic garlic clove
  • 1 tsp balsamic vinegar
  • 2-3 drops stevia
  • Salt and pepper to taste
  • Freshly grated organic parmigiano-reggiano



  1. Bring a large pot of water to a boil. Add salt.
  2. Cook 2 Artesian Acres KAMUT® Capellini nests per person for 3-4 minutes or until al dente. Drain.


  1. In a food processor blend half or 10 of the tomatoes, olive oil, basil, garlic, balsamic vinegar, salt, pepper and stevia.
  2. Cut the remaining tomatoes in thirds. Toss the sauce, pasta and fresh tomatoes in a bowl. Top with freshly grated cheese and serve.


Serves 4.

Courtesy Martine Carlina – The Kamut Association


Available in Calgary at…..


Mrs. Greens

Planet Organic

Amaranth – Lake Dr. NW

Community Natural Foods

Federated Co Op

Green Earth Organics 

Watch the segment!

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Grilled Prosciutto and Cantaloupe Salad

BT Calgary | posted Wednesday, Jan 21st, 2015


Grilled Prosciutto and Cantaloupe Salad


  • 4 slices of fresh cantaloupe
  • 100 grams of prosciutto, thinly sliced
  • Shaved parmesan
  • Mixed baby greens
  • 4 cherry tomatoes
  • Wedge of lemon
  • Splash of olive oil
  • Nonna Pia’s Classic Balsamic Reduction


  1. Wrap cantaloupe with 2-3 slices of prosciutto
  2. Place wrapped cantaloupe on a hot grill or griddle to brown and slightly warm
  3. Place grilled cantaloupe on plate with baby greens, fresh tomato and shave parmesan
  4. Garnish salad with a splash of olive oil and a squeeze of fresh lemon juice
  5. Drizzle Nonna Pia’s Classic Reduction on cantaloupe and serve


Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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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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Tomato Salad with Romesco Sauce

BT Calgary | posted Wednesday, May 28th, 2014

tomato and romescoHealthy eating comes easy with a no-fail recipe and fresh, local ingredients! Chef Darren Maclean of downtownfood creates a summer favourite: Tomato Salad with Romesco Sauce- the Spanish version of pesto!



  • 1 cup roasted or sun-dried tomatoes
  • 1/2 cup toasted almonds
  • 1/4 cup olive oil
  • 3 tbsp parmesan
  • 1 tbsp sherry vinegar
  • 1 tsp paprika
  • 2 cloves roasted garlic
  • Salt & pepper to taste


  1. Put all ingredients into food processor and blend until smooth.
  2. Serve under cut cherry tomatoes, sliced Parmesan and greens.
  3. Enjoy!

Courtesy of  Chef Darren Maclean, downtownfood

Watch the segment.



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