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Chocolate Pistachio Hummus

BT Calgary | posted Tuesday, Sep 9th, 2014

Hummus 1 


  • 1 lbs (about 2.5 cups) dried chickpeas
  • 1 tsp baking soda
  • 1/4 cup Pistachio Cream
  • 4 dried dates
  • 1/2 cup cocoa powder
  • 2 tbsp honey
  • 2 tbsp skim milk
  • pinch of salt


  • Chocolate Extra Virgin Olive Oil
  • Date Vinegar Reduction
  • Chopped Dates


  1. Soak the chickpeas and 1/2 tsp of baking soda in warm water for 8 hours or overnight. Drain and rinse the chickpeas to rid of any debris. Add the chickpeas and the other 1/2 tsp of baking soda to a pot and cover with water. Bring the chickpeas to a boil then turn the heat down to low and simmer for an hour covered. The chickpeas are done when they crush easily and feel smooth.
  2. Drain the chickpeas and add to a food processor and blend until smooth (add a small amount of water to help make it smooth if needed).
  3. Add the rest of the ingredients to the processor and blend until smooth, about 2 minutes.
  4. Spread the hummus onto a flat serving dish and drizzle with the Chocolate EVOO and Date Vinegar Reduction and top with the chopped dates.
  5. (To make the reduction reduce 1/2 cup date vinegar on medium for 5-10 minutes until reduced by half, let cool before using)
  6. Serve with cinnamon spiced pita chips, biscotti, amaretti, sliced apples and other fruits.

Courtesy Oil & Vinegar  www.oilandvinegar.ca

Hummus Recipe

BT Calgary | posted Tuesday, Sep 9th, 2014

Hummas 2


  • 1 lbs (approx. 2 1/2 cups) dried chick peas
  • 4 gloves garlic
  • 1 tsp baking soda
  • 8 tbsp tahini paste
  • The juice and zest of one lemon
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/4 tsp paprika
  • Good Quality Olive Oil, example, Uruguay Novello


  1.  Soak the chickpeas with a 1/2 tsp of baking soda for 8 hrs or overnight in hot water (The baking soda will help tenderize the chickpeas as they cook).
  2. Once the chickpeas have soaked, drain and rinse from any debris.
  3. Add the chickpeas to a pot with the other 1/2 tsp of baking soda and cover with water (about 6 cups). Bring the chickpeas to a boil on high, then turn down the heat to low and simmer for about 1 hour with the pot covered. Check the chickpeas after 45 minutes to see if they are done, if the chickpea easily crushes and feels smooth then it is done. When done cooking drain the chickpeas and reserve a tbsp of the chickpeas for garnish.
  4. In a food processor, add the chickpeas with a couple tbsp of warm water and process for 3-5 minutes at low speed (slowly add more water if needed, for a smooth texture). Add the garlic, tahini, lemon juice and cumin and blend for 2 minutes until smooth and creamy. Add salt and pepper to taste.
  5. Spread the hummus onto a flat serving dish and garnish with a drizzle of EVOO and sprinkle the paprika on and top with the reserved chickpeas.


Jalapeno Lime and Cilantro

Omit the lemon juice and add the juice and zest of 1 lime, 1/4-1/2 cup chopped cilantro (depending on your taste), Jalapeno Grape Seed Oil to drizzle over top and 1 tbsp of roasted jalapeno for garnish.

Truffle and Honey

Omit the cumin and add 2 tbsp of Walnut Honey, drizzle with Tartufo e Chardonnay and garnish with Truffle Carpaccio.

Courtesy Oil & Vinegar

Roasted butternut squash and sweet pear soup

Cityline | posted Friday, Sep 5th, 2014

The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!

Roasted butternut squash and sweet pear soup 


  • 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
  • 3 shallots, quartered
  • 3 heirloom carrots, cut lengthwise and then in half
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup apple cider or water
  • 3/4 cup pear purée
  • Sour cream or Greek style yogurt for garnish


Preheat oven to 400F.

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

Vitality-Boosting Pasta Salad

BT Calgary | posted Thursday, Sep 4th, 2014


This pasta salad – developed by leading nutrition expert Rose Reisman – is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6


  • 1 pkg (375 g) whole wheat rotini, such as Catelli® Healthy Harvest®
  • 1 large red bell pepper, chopped
  • 2 cups (500 mL) peeled and chopped sweet potato
  • 3/4 cup (175 mL) shelled edamame beans
  • 1 cup (250 mL) dried cranberries
  • 3 oz (90 g) crumbled light feta cheese, about 1/2 cup (125 mL)
  • 1/3 cup (75 mL) chopped fresh basil or parsley


  • 2/3 cup (150 mL) zero fat Greek yogurt
  • 1/2 cup (125 mL) low fat milk
  • 1/4 cup (60 mL) balsamic vinegar
  • 3 tbsp (45 mL) light mayonnaise
  • 2 tbsp (30 mL) olive oil
  • 1 1/2 tbsp (22.5 mL) honey
  • 1 1/2 tsp (7 mL) crushed garlic


1. Preheat the oven to 425°F (220°C). Arrange the chopped pepper, in a single layer, on a parchment-lined baking sheet. Bake for 10 minutes or until softened and coloured around the edges. Cool completely.

2. Meanwhile, bring a large pot of water to a rapid boil. Add rotini and sweet potato. Cook for 8 minutes; add edamame beans during the last minute of cooking. Drain well and rinse with cold water until rotini is cold. Add to a large serving bowl. Stir in the cranberries, feta, basil and roasted peppers.

3. Dressing: Whisk the yogurt with the milk, vinegar, mayonnaise, oil, honey and garlic until well combined. Pour over the pasta mixture and toss until well combined.



Per serving (1 1/2 cups/375 mL): 529 calories, 14 g fat, 1.8 g saturated fat, 7.2 mg cholesterol, 373.2 mg sodium, 90 g carbohydrates, 12.5 g fibre, 18 g sugars, 21.8 g protein.


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Ned’s Sustainable Tuna Recipe

BT Calgary | posted Wednesday, Sep 3rd, 2014

Delicious OceanWise Tuna Recipe

Delicious OceanWise Tuna Recipe

BBQ Stone Fruits, Green Goddess Dressing



  • 1 loin Wild Albacore Tuna (1 lb) fresh or frozen and thawed (to be confirmed)
  • 3-4 ripe peaches, apricots, plums (halved, stones removed) or pitted cherries
  • 1 cup raw fresh corn


  1. Season the albacore tuna with sea salt and cracked black pepper.
  2. On a very hot pre-heated BBQ, grill the tuna for 30 seconds per side.
  3. Season the stone fruit and grill for 45 seconds to 1 minute until caramelized and charred.

Green Goddess Dressing


  • 3 ripe avocados
  • 2 limes, juice & zest
  • 1 cup fresh garden herbs (chives, parsley)
  • 1/2 cup extra virgin olive oil
  • 1 tsp sea salt


  1. In a bar blender or Vitamix, blend the herbs, avocado, lime juice, zest and olive oil, add sea salt.
  2. To serve, spread the dressing on a plate, add the grilled tuna and BBQ stone fruit to the plate.
  3. Serve with a small green summer salad and some grilled breads.
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Nut Free Pesto

BT Calgary | posted Monday, Aug 25th, 2014

Courtesy of The Farmer’s House

Nut Free Pesto


  • 6oz basil
  • 4oz parsley
  • 4oz spinach
  • 2 lemons (juice & zest)
  • 1/2 cup Parmesan cheese
  • 3 cloves garlic
  • 6 cloves roasted garlic
  • 1 cup olive oil
  • salt & pepper to taste


  1. Place all ingredients EXCEPT olive oil in food processor.
  2. Pulse to make a rough paste.
  3. Add olive oil in a slow stream (as with a vinaigrette) until incorporated.
  4. Season with salt & pepper to taste.

Spice of the Prairies burger: Bison burger with creamy spicy aioli, provolone and crunchy chips.

BT Calgary | posted Wednesday, Aug 6th, 2014

Alberta isn’t just about the beef. While this province does produce some of the best beef in the world, it also puts out delicious game meats like bison. Game meats and blueberries are a classic combination, and this burger takes that long-standing pairing and kicks it up a notch with a spicy aioli, and mellows the heat with gooey provolone cheese.

Serves 4
Prep Time: 30 minutes
Cook Time: 10 minutes

Spicy Blueberry Aioli


  • 2 shallots, diced
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tbsp grainy mustard
  • 2 tsp finely chopped fresh rosemary
  • 1 tbsp goat cheese
  • 1/4 cup PC mayo with olive oil


  1. In a medium saucepan over medium-high heat, add oil and cook shallots until softened, about 3 to 4 minutes.
  2. Add blueberries, water, cayenne and black pepper. Once mixture comes to a simmer, reduce heat to medium and let cook for another 10 minutes, stirring occasionally.
  3. Transfer to a medium bowl and place in refrigerator to cool. Once cool, add remaining ingredients to bowl and stir until combined. Keep in the fridge until ready to serve.

Bison Burgers


  • 4 patties PC bison burger
  • 4 slices provolone cheese
  • 4 PC round pretzel buns
  • 2 tbsp PC mayo with olive oil
  • 8 leaves butter lettuce
  • 1 tbsp PC Sweet Vidalia Onion Salad Dressing
  • 4 slices tomato, about 1/4″ thick
  • 2 cups crushed regular potato chips


  1. Follow barbecue instructions on box of PC bison burgers. Two minutes before the end of grilling time, top each patty with a slice of provolone and cook for the remainder of the suggested time, until cheese is hot and bubbly.
  2. Brush cut side of pretzel buns lightly with PC mayo (about 1/2 tbsp per burger) and grill, cut sides down until slightly crispy, about 1 minute.

To assemble:

  1. In a bowl, lightly toss lettuce with onion dressing.
  2. Brush the insides of each bun liberally with spicy blueberry aioli.
  3. Top with patty, tomato slice, butter lettuce and a couple spoonfuls of crushed potato chips.


Grilled Pork Belly with Charred “Ratatouille” Vegetables and Salsa Verde

BT Calgary | posted Friday, Aug 1st, 2014


Grilled pork belly


  • 1 lb pork belly
  • Rub:
  • 1/2 cup salt
  • 1/4 cup brown sugar
  • 2 bay leaf
  • 20 coriander seeds
  • 1 large cinnamon stick or bark



  1. Cover belly evenly with the mixture and place stick/bark on top; cover with plastic wrap.
  2. Allow to cure in the fridge overnight or up to 4 days (for more intensity).
  3. Rinse belly when curing is finished, place in braising pan with 2L water, 1 chopped onion, 10 peppercorns and parsley stems for 2.5-3 hours at 300 F.
  4. Allow to cool to room temperature before putting back in fridge for 6-8 hours.




  • 1 cup each of cherry tomato, zucchini, eggplant, red pepper
  • 1/2 cup red onion
  • 5 basil leaves
  • 1/4 cup olive oil
  • salt to taste



  1. Slice zucchini, eggplant and onions 1/2 inch thick length- or width-wise and place in a bowl with your tomatoes and pepper.
  2. Season well and add a touch of olive oil.
  3. This will help with the roasting process and prevent the vegetables from charring too much.
  4. Place all of the vegetables on the grill and roast for roughly two minutes per side or just until you achieve rich grill marks. (Each grill holds different amounts of heat so you must watch and check carefully!)
  5. You may cut your vegetables down, or present them in long whole manner, rustically, on a large presentation plate.
  6. It is a rustic dish so drizzle salsa verde on top or underneath to your liking.

Salsa Verde:


  • 10 sprigs tarragon
  • 20 sprigs parsley
  • 5 sprigs mint
  • 2 garlic cloves
  • 1 shallot
  • 4 small gherkins
  • 1 tbsp capers
  • 2 tbsp sherry vinegar
  • extra virgin olive oil
  • salt to taste



  1. Add everything except oil to blender on high speed. Slowly add the oil to emulsify until smooth and thick.

Courtesy Executive Chef Dilan Draper, Avec Bistro


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