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EPICURE SELECTIONS®<br />
MAGAZINE<br />
BURGERS & SAUCE<br />
BEST COMBOS<br />
<strong>Discover</strong> <strong>Burgers</strong><br />
EASY SUMMER<br />
SALADS & SIDES IN-SEASON:<br />
RASPBERRIES<br />
JULY 2011<br />
epicureselections.com
9 4<br />
23<br />
100% CANADIAN<br />
10555 West Saanich Road, North Saanich, BC Canada V8L 6A8 hometeam@epicureselections.com For thousands of recipes, visit epicureselections.com<br />
All pricing obtained from Victoria, BC, as of May, 2011.<br />
13 19<br />
IN THE<br />
DISCOVER BURGERS ISSUE<br />
4 Sylvie’s Cornmeal-crusted Salmon <strong>Burgers</strong><br />
6 Best New Summer <strong>Burgers</strong><br />
10 Easy Summer Salads and Sides<br />
16 Grill Guide<br />
IN EVERY ISSUE<br />
3 Trends Watch from Sylvie & Amelia<br />
5 5 Ways: Seasoning for <strong>Burgers</strong><br />
14 In-Season: Raspberries<br />
15 A Healthier You: Nutrient-Boosters for Summer Foods<br />
20 Home-Chef Must-haves<br />
22 Fine Dining at Home: Showcase Summer Produce<br />
24 Hostess Specials (back cover)<br />
Trends Watch from<br />
Sylvie & Amelia<br />
Summer is here and we’re seeing lots of twists on old favourites: the<br />
gourmet burger is in season, inventive new side dishes are hitting<br />
the grill and low-calorie drinks are replacing sweet sodas.<br />
A North American family favourite, the burger, has been<br />
appearing on upscale menus and in gourmet burger shops the<br />
world over. ey have become much more than plain beef<br />
patties on a bun. We’re seeing a range of exciting new ways to<br />
create the perfect burger, using seasonal ingredients, global<br />
seasonings and gourmet homemade toppings that are lower<br />
in fat and sodium than store-bought. We’re delighted to<br />
bring the best burger trends home to the backyard grill!<br />
With Spices, Rubs, fresh Salsas and Dips, there are many<br />
ways to spice up healthy summer salads and side dishes.<br />
Try serving hot items cold and vice-versa! Try chilled<br />
herbal Teas and Ice Pops as avourful substitutions<br />
for sugary pops to cool down (and maybe slim down!)<br />
this summer.<br />
With long, warm evenings and the availability of<br />
an abundance of fresh, local fruits and vegetables,<br />
it really is the perfect time to try new recipes<br />
and experiment with old favourites. From our<br />
backyard barbecue to yours, bon appétit!<br />
Sylvie Rochette<br />
President and Founder<br />
Amelia Warren<br />
CEO<br />
For your health, limit fat, sugar and salt! 3
4<br />
SYLVIE’S RECIPE<br />
OF THE MONTH<br />
For your health, get active!<br />
Sylvie’s Cornmeal-crusted Salmon <strong>Burgers</strong><br />
Prep Time: 15 minCook Time: 8 minMakes: 4 servings<br />
2 — 7.5 oz (213 g) cans salmon<br />
2 green onions, chopped<br />
1 cup (250 ml) soft breadcrumbs<br />
¼ cup (60 ml) milk<br />
2 eggs, lightly beaten<br />
1 Tbsp (15 ml) <strong>Epicure</strong>'s Roasted Red Pepper Dip Mix<br />
1 tsp (5 ml) <strong>Epicure</strong>’s Seasoning for <strong>Burgers</strong><br />
1 cup (250 ml) cornmeal<br />
1 Tbsp (15 ml) vegetable oil<br />
1. Drain cans of salmon, reserving approximately 2 Tbsp (30 ml)<br />
liquid. Flake salmon into a large bowl. Add reserved liquid and<br />
remaining ingredients, except cornmeal and oil.<br />
2. Gently mix, then form into patties. Coat patties with cornmeal.<br />
3. Heat <strong>Epicure</strong>’s large Eclipse ® Coated Professional Frying Pan or<br />
<strong>Epicure</strong>’s Eclipse ® Coated Grill Pan to medium. Add oil and panfry<br />
patties for approximately 4 minutes per side, until crisp and<br />
brown on the outside and warmed through.<br />
Per serving: Calories 320, Fat 18 g (Saturated 4 g, Trans 0 g), Cholesterol 135 mg, Sodium 280 mg,<br />
Carbohydrate 14 g (Fibre 1 g, Sugars 2 g), Protein 24 g<br />
5 WAYS WITH<br />
<strong>Epicure</strong>’s Seasoning for <strong>Burgers</strong><br />
Not just for burgers!<br />
A few pinches of this<br />
fragrant herb and<br />
spice blend livens<br />
up any dish.<br />
Maximize avour without the added<br />
sodium! Our blend has 3 times less<br />
sodium than leading store brands. *<br />
BURGER FRITTATA: Season ¼ lb (112 g) ground<br />
beef or chicken with pinches of Seasoning for<br />
<strong>Burgers</strong> and pan-fry until cooked through. Pour in<br />
6 beaten eggs and a handful of chopped sweet<br />
peppers. Bake in preheated 350° F (175° C) oven for<br />
10–15 minutes, until cooked through.<br />
2 1<br />
GRILLED CHICKEN SANDWICH: Season skinless,<br />
boneless chicken breasts with generous pinches<br />
of Seasoning for <strong>Burgers</strong>. Grill over medium-high<br />
heat for 4–6 minutes per side. Tuck into buns and<br />
top with shredded lettuce and your favourite<br />
prepared <strong>Epicure</strong>'s Dip.<br />
3<br />
4<br />
5<br />
GRILLED PORTOBELLO MUSHROOMS: Choose<br />
large caps and discard stems. Brush both sides<br />
with olive oil, sprinkle gill sides with Seasoning<br />
for <strong>Burgers</strong>, then fill with grated cheese. Grill over<br />
medium heat until soft and cheese is melted.<br />
BURGER SAUCE TOPPER: Stir spoonfuls of<br />
mayonnaise with grainy Dijon mustard,<br />
dashes of hot sauce and 1–2 tsp (5–10 ml)<br />
Seasoning for <strong>Burgers</strong>.<br />
TOMATO BURGER SAUCE: Season your favourite<br />
prepared <strong>Epicure</strong>'s pasta sauce with pinches of<br />
Seasoning for <strong>Burgers</strong>. Dish up with spaghetti<br />
and meatballs, or use to sauce grilled beef<br />
or chicken.<br />
* Based on major store-brand seasoning.<br />
For your health, enjoy everything in moderation! 5
6<br />
EPICURE'S BEST<br />
<strong>Burgers</strong><br />
From kids to adults, everybody loves<br />
burgers. They’re economical, effortless<br />
and an easy hand-food for outdoor and<br />
indoor feasts. Create a brand new burger<br />
every night all summer long with endless<br />
flavour combinations for seasonings,<br />
sauces and toppings.<br />
For your health, eat at least 5 servings of vegetables and fruit each day!<br />
<strong>Epicure</strong>’s Classic Beef Burger with Big Burger Sauce<br />
Prep Time: 15 minCook Time: 10 minMakes: 6 servings<br />
Cost per serving: $0.96<br />
Using extra-lean ground beef is a great way to reduce artery-clogging<br />
saturated fat.<br />
<strong>Burgers</strong>:<br />
1 egg<br />
2 Tbsp (30 ml) water<br />
2 Tbsp (30 ml) <strong>Epicure</strong>’s Seasoning for <strong>Burgers</strong><br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s 3 Onion Dip Mix<br />
2 tsp (10 ml) <strong>Epicure</strong>’s Sweet & Spicy Mustard<br />
1 ½ lbs (675 g) ground beef<br />
¼ cup (60 ml) breadcrumbs<br />
Big Burger Sauce:<br />
¼ cup (60 ml) prepared <strong>Epicure</strong>’s Italian Dressing – creamy version<br />
¼ cup (60 ml) light mayonnaise<br />
1 Tbsp (15 ml) sweet green relish<br />
1 Tbsp (15 ml) ketchup<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s 3 Onion Dip Mix<br />
1. Whisk first 5 burger ingredients together in a bowl.<br />
2. Crumble in beef and sprinkle with breadcrumbs. Mix to combine.<br />
Wet hands to prevent sticking and form mixture into 6 patties.<br />
3. Stir sauce ingredients together. Let stand at room temperature<br />
to blend flavours while grilling burgers.<br />
4. Grill patties on the barbecue over medium-high heat with<br />
lid closed for 5 minutes. Flip and continue grilling for about<br />
5 more minutes.<br />
5. Serve burgers with generous dollops of sauce.<br />
Per serving: Calories 260, Fat 16 g (Saturated 3 g, Trans 0 g), Cholesterol 105 mg, Sodium 320 mg,<br />
Carbohydrate 7 g (Fibre 1 g, Sugars 3 g), Protein 24 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Herb & Garlic Dip Mix or<br />
<strong>Epicure</strong>’s Roasted Red Pepper Dip Mix in the burger mix instead of<br />
3 Onion Dip Mix.<br />
Dare to Compare: Compared to typical fast food burger sauces,<br />
<strong>Epicure</strong>’s version saves you over 25 calories, 2.5 g of fat and almost<br />
10 mg sodium per serving.<br />
EPICURE’S BEST BURGERS<br />
<strong>Epicure</strong>’s Grilled Salmon Burger with Cucumber<br />
and Lemon Dilly Sauce<br />
Prep Time: 10 minCook Time: 10 minMakes: 4 servings<br />
Cost per serving: $2.93<br />
Salmon is a great source of omega-3 fatty acids, important for heart<br />
health, healthy skin and hair. Try consuming fish at least twice weekly.<br />
<strong>Burgers</strong>:<br />
4 — 4 oz (113 g) skinless salmon fillets<br />
1 Tbsp (15 ml) olive oil<br />
4 tsp (20 ml) <strong>Epicure</strong>’s Salmon & Fish Rub<br />
<strong>Epicure</strong>’s Sea Salt and <strong>Epicure</strong>’s Pepper, to taste<br />
8 lettuce leaves<br />
4 whole-wheat buns<br />
Sauce:<br />
½ recipe prepared <strong>Epicure</strong>’s Lemon Dilly Dip<br />
½ cup (125 ml) chopped cucumber<br />
1. Brush salmon with oil, then sprinkle Salmon & Fish Rub overtop.<br />
Season with Sea Salt and Pepper. Grill on the barbecue over<br />
medium heat for 10 minutes, until cooked through. Flip half-way<br />
through cooking.<br />
2. For sauce, stir Lemon Dilly Dip with cucumber.<br />
3. To assemble, spread Lemon Dilly sauce over bottom half of buns.<br />
Top with lettuce, then salmon. Cover with top bun halves and serve.<br />
Per serving: Calories 570, Fat 40 g (Saturated 8 g, Trans 0 g), Cholesterol 85 mg, Sodium 590 mg,<br />
Carbohydrate 85 g (Fibre 4 g, Sugars 5 g), Protein 28 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Dijon Tarragon Dip Mix in the<br />
sauce instead of Lemon Dilly Dip Mix. Top burger with red onion rings.<br />
For your health, limit fat, sugar and salt! 7
EPICURE’S BEST BURGERS<br />
<strong>Epicure</strong>’s Rancho Bean,<br />
Mushroom and Feta Burger<br />
with Smoky Slaw<br />
Prep Time: 25 minCook Time: 10 min<br />
Makes: 6 servingsCost per serving: $2.34<br />
Eating meatless meals just once a week is<br />
good for your health and our environment.<br />
<strong>Burgers</strong>:<br />
8 slices whole-wheat bread, toasted, crusts<br />
trimmed<br />
1 Tbsp (15 ml) oil<br />
1 onion, chopped<br />
8 oz (227 g) sliced mushrooms<br />
3 Tbsp (45 ml) <strong>Epicure</strong>’s Smoky Ranch Dip Mix<br />
2 Tbsp (30 ml) <strong>Epicure</strong>’s Herb & Garlic Dip Mix<br />
<strong>Epicure</strong>’s Sea Salt and <strong>Epicure</strong>’s Pepper, to taste<br />
1 — 14 oz (398 ml) can kidney beans, drained<br />
and rinsed<br />
1 cup (250 ml) crumbled low-fat feta cheese<br />
Slaw:<br />
2 cups (500 ml) shredded cabbage<br />
1 carrot, grated<br />
½ recipe prepared <strong>Epicure</strong>’s Smoky Ranch Dip<br />
1. Tear toast into small pieces. Whirl in a<br />
food processor until coarse crumbs form.<br />
Set aside.<br />
2. Heat oil in <strong>Epicure</strong>’s Eclipse ® Coated<br />
Professional Frying Pan over mediumhigh<br />
heat. Add onion, mushrooms and<br />
<strong>Epicure</strong>'s seasonings. Stir often for 6-8<br />
minutes, until mushrooms are soft. Drain<br />
any remaining liquid, as the mixture<br />
should be as dry as possible.<br />
3. Pour mixture into food processor and<br />
add beans. Pulse until combined, but<br />
slightly chunky. Scrape into a bowl and<br />
stir in breadcrumbs and feta. Form into<br />
patties. If you have time, refrigerate<br />
patties a few hours before cooking so<br />
they hold their shape.<br />
4. Heat Frying Pan over medium heat. Add<br />
patties and cook for 5 minutes, then<br />
carefully and gently flip over. Continue to<br />
cook for 5 more minutes.<br />
5. For the slaw, stir cabbage and carrot<br />
with Smoky Ranch Dip. Spoon over<br />
cooked burgers and serve.<br />
Per serving: Calories 330, Fat 16 g (Saturated 4.5 g, Trans 0 g),<br />
Cholesterol 20 mg, Sodium 790 mg, Carbohydrate 32 g (Fibre 7 g,<br />
Sugars 6 g), Protein 16 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s<br />
Sun-dried Tomato & Herb Dip Mix or <strong>Epicure</strong>’s<br />
Pueblo Bean Dip Mix instead of Smoky Ranch<br />
Dip Mix.<br />
<strong>Epicure</strong>’s Montreal Chicken Burger<br />
with French Onion Sauce<br />
Prep Time: 15 minCook Time: 10 min<br />
Makes: 6 servingsCost per serving: $1.48<br />
<strong>Burgers</strong>:<br />
1 egg<br />
2 Tbsp (30 ml) water<br />
1 ½ lbs (675 g) ground chicken or beef<br />
2 Tbsp (30 ml) <strong>Epicure</strong>’s Montreal Chicken Rub<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s French Onion Dip Mix<br />
¼ cup (60 ml) dry breadcrumbs<br />
1 red onion, sliced into rings<br />
Sauce:<br />
½ recipe prepared <strong>Epicure</strong>’s French Onion Dip<br />
1. Whisk egg with water.<br />
2. Place chicken in a large bowl and add<br />
Montreal Chicken Rub, French Onion<br />
Dip Mix and breadcrumbs. Pour egg<br />
mixture overtop.<br />
3. Wet hands to prevent sticking and form<br />
mixture into 6 patties.<br />
4. Grill on the barbecue over mediumhigh<br />
heat with lid closed for 5 minutes.<br />
Flip patties and continue grilling for an<br />
additional 5 minutes. Add onions to grill<br />
for the last few minutes of cooking.<br />
5. Serve topped with grilled onion rings and<br />
dollops of prepared French Onion Dip.<br />
Per serving: Calories 440, Fat 35 g (Saturated 4 g, Trans 0 g),<br />
Cholesterol 140 mg, Sodium 220 mg, Carbohydrate 8 g (Fibre 1 g,<br />
Sugars 1 g), Protein 22 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s<br />
3 Onion Dip Mix or <strong>Epicure</strong>’s Seasoning for<br />
Cheese, Chives & Bacon Dip in the burger mix<br />
instead of French Onion Dip Mix.<br />
EPICURE’S BEST BURGERS<br />
8 For your health, get active! Find recipes online at epicureselections.com 9
Easy Summer Salads<br />
Freshen up your backyard barbecue with summer salads the whole family will love! From nowilt<br />
grain salads (perfect for potlucks!) to light and airy greens laden with summer produce,<br />
experience a fresh taste every day of the season!<br />
<strong>Epicure</strong>’s Watermelon, Feta and Spinach Salad<br />
Prep Time: 15 minMakes: 8 servingsCost per serving: $1.43<br />
Watermelon is a good source of Vitamin C and contains the antioxidant<br />
lycopene, which provides cancer and cardiovascular protection.<br />
1 cup (250 ml) crumbled feta cheese<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Tzaziki Dip Mix<br />
¼ watermelon, cut into triangles<br />
½ English cucumber, sliced into rounds<br />
¼ red onion, thinly sliced<br />
1 cup (250 ml) pitted black olives – optional<br />
<strong>Epicure</strong>’s Sea Salt and <strong>Epicure</strong>’s Pepper, to taste<br />
8 cups (2 L) baby spinach<br />
½ head radicchio, thinly sliced – optional<br />
¼ — ¹/ ³ cup (60–80 ml) prepared <strong>Epicure</strong>'s Dressing – your choice<br />
1. Toss feta with Tzaziki Dip Mix.<br />
2. In a large bowl, toss watermelon with cucumber, onion, olives, Sea Salt<br />
and Pepper. Add spinach and radicchio.<br />
3. Drizzle with prepared Dressing and toss to mix.<br />
Per serving: Calories 100, Fat 7 g (Saturated 0 g, Trans 0 g), Cholesterol 5 mg, Sodium 290 mg,<br />
Carbohydrate 12 g (Fibre 2 g, Sugars 7 g), Protein 5 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Pesto Herb Mix or <strong>Epicure</strong>’s<br />
Bruschetta Herbs instead of Tzaziki Dip Mix.<br />
<strong>Epicure</strong>’s Italian Tuna Quinoa Salad<br />
Prep Time: 20 minCook Time: 15 min<br />
Makes: 8 servingsCost per serving: $1.14<br />
Packed with protein, this salad makes a healthful option at summer<br />
barbecues.<br />
1 cup (250 ml) quinoa, rinsed and drained<br />
2 cups (500 ml) water<br />
1–2 Tbsp (15–30 ml) <strong>Epicure</strong>’s 3 Onion Dip Mix<br />
½ recipe prepared <strong>Epicure</strong>’s Italian Dressing<br />
10 cherry tomatoes, cut in half<br />
1 cup (250 ml) pitted black olives, coarsely chopped<br />
2 Tbsp (30 ml) capers – optional<br />
1 — 6 oz (170 g) can water-packed tuna, drained<br />
<strong>Epicure</strong>’s Sea Salt and <strong>Epicure</strong>’s Pepper, to taste<br />
1. Combine quinoa, water and 3 Onion Dip Mix in <strong>Epicure</strong>’s Multi-Purpose<br />
Pot over medium-high heat. Bring to a boil, reduce heat and simmer,<br />
stirring occasionally, for about 15 minutes, until water is absorbed.<br />
Remove from heat and let stand 5 minutes.<br />
2. Turn into a large bowl and stir in Italian Dressing, tomatoes, olives,<br />
capers and tuna. Taste and season with Sea Salt and Pepper. Serve<br />
warm or at room temperature.<br />
Per serving: Calories 200, Fat 12 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 180 mg,<br />
Carbohydrate 19 g (Fibre 3 g, Sugars 1 g), Protein 9 g<br />
Creative Cooking: For a twist, try any prepared <strong>Epicure</strong> Dressing instead<br />
of Italian Dressing. If you like it spicy, add generous shakes of <strong>Epicure</strong>’s<br />
Crushed Chilies.<br />
What is Quinoa? Quinoa looks like a grain, but it is actually the seeds<br />
of a broad leaf plant. Often called a “super grain,” quinoa has about<br />
50% more protein than other common grains: 8 g per cup (250 ml). It’s<br />
gluten-free, high in calcium and iron, and a good source of Vitamin B.<br />
EASY SUMMER SALADS<br />
<strong>Epicure</strong>’s Summer Greens with<br />
Balsamic Berry Dressing<br />
Prep Time: 15 minMakes: 8–10 servings Cost per serving: $1.38<br />
Raspberries provide a rich source of antioxidants called anthocyanins,<br />
which offer cancer prevention properties. The seeds also provide a<br />
source of fibre, important for controlling blood sugars.<br />
Dressing:<br />
½ cup (125 ml) raspberries<br />
3 Tbsp (45 ml) <strong>Epicure</strong>’s Balsamic Vinegar<br />
3 Tbsp (45 ml) olive oil<br />
1 Tbsp (15 ml) honey<br />
2–3 tsp (10–15 ml) <strong>Epicure</strong>’s Dijon Tarragon Dip Mix<br />
Salad:<br />
1 head Romaine lettuce, torn<br />
1 head red leaf lettuce, torn<br />
2 peaches, sliced<br />
½ cup (125 ml) crumbled goat cheese<br />
½ cup (125 ml) toasted almonds<br />
½ cup (125 ml) sunflower seeds or green pumpkin seeds – optional<br />
1. Whirl all dressing ingredients in a blender until puréed. If dressing is too<br />
thick, stir in 1–2 Tbsp (15–30 ml) water.<br />
2. Place lettuce in a bowl with peaches and goat cheese. Drizzle half the<br />
dressing overtop, then toss to mix. Add more dressing, if needed, or<br />
cover and refrigerate remaining dressing for another day.<br />
3. Sprinkle with almonds, sunflower seeds and pumpkin seeds, if desired.<br />
Per serving: Calories 190, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 65 mg,<br />
Carbohydrate 16 g (Fibre 5 g, Sugars 9 g), Protein 5 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Lemon Dilly Dip Mix instead<br />
of Dijon Tarragon Dip Mix.<br />
10 For your health, consume alcohol in moderation! For your health, drink at least 8 glasses of water a day! 11
SummEr SidES<br />
Don’t forget those delicious,<br />
hot-o-the-grill summer veggies<br />
when rounding out your backyard<br />
barbecue! ey make hearty side<br />
dishes, or with a little creativity,<br />
can easily transform into a<br />
meatless entrée.<br />
<strong>Epicure</strong>’s Grilled Summer Vegetables<br />
Prep Time: 10 min 6-8 min<br />
Makes: 4–6 servings$1.50<br />
2 bell peppers, cut into thick strips<br />
2 medium zucchinis, sliced ¼” (0.625 cm) thick<br />
1 medium onion, sliced ¼” (0.625 cm) thick<br />
3 Tbsp (45 ml) olive oil<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Balsamic Vinegar<br />
1–2 Tbsp (15–30 ml) <strong>Epicure</strong>’s Tuscan Rub<br />
<strong>Epicure</strong>’s Sea Salt, to taste<br />
<strong>Epicure</strong>’s Black Pepper, to taste<br />
1. Preheat barbecue to medium-high.<br />
2. Toss vegetables with oil. Place in <strong>Epicure</strong>’s<br />
Rectangular Mesh Grilling Pan.<br />
3. Cook for 5 minutes and then turn using <strong>Epicure</strong>’s<br />
Locking Silicone Tongs. Continue cooking, shaking<br />
pan frequently, to lightly char vegetables.<br />
4. Drizzle with Balsamic Vinegar. Liberally shake<br />
Tuscan Rub overtop and season with Sea Salt and<br />
Black Pepper. Remove from heat and serve.<br />
Per serving: Calories 100, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg,<br />
Sodium 5 mg, Carbohydrate 8 g (Fibre 2 g, Sugars 3 g), Protein 3 g.<br />
Preparation Tip: Other vegetables that are delicious<br />
grilled include mushrooms, eggplant, asparagus, and<br />
even green onions.<br />
Chef Tip: Grilling vegetables takes a little time, so make<br />
a big batch and enjoy for a few days as a side dish, pizza<br />
topping, in a salad or for a rustic grilled sandwich. Perfect<br />
for pastas, omelettes and quiches.<br />
Find delicious grilled summer sides and more<br />
online at epicureselections.com<br />
12 For your health, eat a least 5 servings of vegetables and fruit each day!<br />
<strong>Epicure</strong>’s Grilled Zucchini and<br />
Eggplant Stacks<br />
Prep Time: 10 min 6 min<br />
Makes: 6 servingsCost per serving: $1.69<br />
Also called “summer squash,” zucchini provides a good<br />
source of Vitamin C and manganese, which offer cancer<br />
protection, keep bones strong and healthy, and help<br />
the body synthesize fatty acids and cholesterol.<br />
2 tomatoes, each sliced into 6 rounds<br />
2 Tbsp (30 ml) prepared <strong>Epicure</strong>’s Pesto<br />
2 green zucchinis, each cut into 6 thick rounds<br />
1 small eggplant, cut into 6 thick rounds<br />
2 Tbsp (30 ml) prepared <strong>Epicure</strong>'s Dressing – your choice<br />
1 cup (250 ml) light cream cheese<br />
2–3 Tbsp (30–45 ml) prepared <strong>Epicure</strong>’s Lemon Dilly Dip<br />
1. Spread tomato slices with Pesto and set aside.<br />
2. Brush zucchini and eggplant with <strong>Epicure</strong>'s Dressing.<br />
3. Grill zucchini and eggplant on the barbecue<br />
over medium-high heat for 2–3 minutes per side<br />
until lightly charred.<br />
4. Blend cream cheese with Lemon Dilly Dip. Place<br />
warm eggplant slices on plates and spread with<br />
a little cream cheese mixture. Top with a slice of<br />
zucchini, then more cream cheese. Cover with a<br />
slice of tomato and continue layering one more<br />
time. Great warm or at room temperature.<br />
Per serving: Calories 430, Fat 42 g (Saturated 9 g, Trans 0 g), Cholesterol 30 mg,<br />
Sodium 250 mg, Carbohydrate 11 g (Fibre 4 g, Sugars 3 g), Protein 5 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>'s Smoky<br />
Ranch Dip, or any of your favourite prepared <strong>Epicure</strong>'s<br />
Dips instead of Lemon Dilly Dip.<br />
SUMMER SIDES<br />
For your health, get active! 13
IN-SEASON:<br />
Raspberries<br />
14 For your health, enjoy everything in moderation!<br />
TRY THIS:<br />
Place 1 cup (250 ml) raspberries<br />
in a food processor or blender.<br />
Pour in ½ recipe prepared<br />
<strong>Epicure</strong>’s Italian Dressing and<br />
pulse to mix thoroughly. In a<br />
bowl, stir 1 cup (250 ml) cooked<br />
orzo or couscous with 6 cups<br />
(1.5 L) mixed salad greens.<br />
Drizzle with dressing and toss<br />
to mix. Sprinkle with crumbled<br />
goat cheese or feta and<br />
chopped almonds or walnuts.<br />
Summer’s tiny ruby jewels abound this time of<br />
year. With their sweet, tart avour, raspberries<br />
are our favourite in the berry patch. One of<br />
the softer berries, they need careful handling<br />
to avoid bruising. Raspberries can spoil<br />
quickly and also tend to be pricier<br />
than other berries, so enjoy<br />
while they’re in season!<br />
WHAT TO MAKE<br />
(with fresh or frozen berries):<br />
Raspberry smoothies, pies,<br />
muffins and tarts.<br />
Raspberry dessert sauce:<br />
purée with a little orange<br />
juice and <strong>Epicure</strong>’s Vanilla<br />
Extract. Add any of <strong>Epicure</strong>'s<br />
baking spices or blends:<br />
Cinnamon, Ginger or Poudre<br />
Douce. Be sure to strain seeds.<br />
Raspberry margaritas!<br />
Raspberry freezer jam<br />
(no canning!) – season with<br />
<strong>Epicure</strong>’s Nutmeg.<br />
<strong>Epicure</strong>’s Raspberry Salsa<br />
(see recipe online).<br />
Raspberry vinaigrette: blend<br />
raspberries with prepared<br />
<strong>Epicure</strong>’s Italian Dressing.<br />
TYPES TO LOOK FOR:<br />
Dark purply-black, salmoncoloured<br />
and classic red.<br />
HOW TO BUY:<br />
Choose plump, brightly<br />
coloured berries. The riper the<br />
berry, the darker the blush.<br />
Avoid pale berries as they<br />
won’t ripen after picking – the<br />
flavour will remain tart but<br />
never sweet.<br />
HOW TO STORE:<br />
Don’t wash berries until ready<br />
to eat. Store in a moistureproof<br />
container in the<br />
refrigerator for up to 2–3 days.<br />
Raspberries spoil quickly, so<br />
don’t let them linger!<br />
HOW TO FREEZE:<br />
Freeze berries in a single layer<br />
until firm, then portion into<br />
small freezer bags.<br />
BOOST THE NUTRITION OF<br />
FAVOURITE SUMMER FOODS<br />
Crystal MacGregor, RD<br />
The heat is on! It's time to take advantage of all the incredible tastes, textures<br />
and health benefits of fabulous fresh summer foods. In-season vegetables and<br />
fruits picked at their peak not only taste amazing, they’re jam-packed with<br />
maximum nutrition.<br />
Use the simple chart below to sneak more wholesome, natural ingredients into<br />
all your summer burgers, condiments and sides for great flavour without the<br />
added sugar, sodium or fat!<br />
NUTRIENT<br />
BOOSTERS<br />
Tomatoes Savoury Tomato<br />
Crumble as a side dish<br />
fresh for topping burgers<br />
Raspberries dressings<br />
soups<br />
Blueberries to <strong>Epicure</strong> Salsas:<br />
try <strong>Epicure</strong>’s Mango and<br />
Blueberry Salsa for a<br />
winning combination<br />
SNEAK IT IN HEALTH BENEFITS<br />
to salads and sides<br />
<strong>Epicure</strong>’s Salsa with<br />
fresh tomatoes and serve<br />
as a burger topper<br />
Salsa<br />
(see recipe online)<br />
ground beef for<br />
antioxidant-rich beef<br />
or bison burgers<br />
Oatmeal into burger mixture for extra nutrients. It absorbs<br />
moisture and helps hold your burger together better when<br />
grilling<br />
Carrots for a burger topping to fresh green, potato<br />
and pasta salads<br />
Beets for a burger topping<br />
to fresh green, potato and pasta salads<br />
Cabbage coleslaw essential<br />
Flax meal<br />
(ground<br />
flax seed)<br />
Herb<br />
Seasonings:<br />
Lemon Dilly<br />
base for spicy<br />
tuna salad<br />
with <strong>Epicure</strong>’s<br />
Ultimate Asian Sauce for an<br />
amazing fish burger and<br />
pulled pork topper<br />
an egg in recipes and burger mixtures: simply combine<br />
1 Tbsp (15 ml) flax meal with 3 Tbsp (45 ml) water, let sit, then<br />
mix into meat. Also helps keep burgers together while grilling!<br />
Lemon Dilly Dip Mix with non-fat Greek<br />
yogurt for a creamy veggie dip, burger spread, and a dressing<br />
for green, potato and pasta salads<br />
Onions French Onion<br />
or 3 Onion Dip Mix to burger<br />
mixtures – they’ll absorb<br />
juice, keeping burgers moist<br />
during grilling<br />
Calcium Make <strong>Epicure</strong>’s Smoky Ranch<br />
Dip with non-fat Greek yogurt<br />
for an amazing addition to<br />
pasta and potato salads, and<br />
a calcium-rich condiment for<br />
burgers<br />
French Onion or 3<br />
Onion Dip Mix with non-fat<br />
Greek yogurt for a creamy<br />
veggie dip or dressing for<br />
potato and pasta salads<br />
Melt low-fat grated cheese<br />
on top of burgers. Mix it up!<br />
Try low-fat goat cheese, feta<br />
and marble cheddar<br />
A HEALTHIER YOU<br />
Find <strong>Epicure</strong>’s Raspberry<br />
Salsa (pictured above) recipe<br />
at epicureselections.com.<br />
Tomatoes contain the antioxidant lycopene, which gives<br />
tomatoes their red colour. Lycopene is important for cancer<br />
prevention and is linked to eye health.<br />
Raspberries are a rich source of antioxidants called anthocyanins,<br />
which offer cancer preventive properties. Raspberry seeds provide<br />
a source of fibre, important for controlling blood sugars.<br />
Blueberries are high in antioxidants that help protect the body’s<br />
cells from damage, promote heart health and aid in cancer<br />
prevention.<br />
Oatmeal is a source of soluble fibre, important for lowering<br />
cholesterol.<br />
Carrots contain powerful pro-Vitamin A carotenoids, important<br />
for night vision and heart health.<br />
Beets are a great source of folic acid, potassium, calcium and<br />
antioxidants (betacyanin), which gives them their rich red colour.<br />
Beets also contain betalains, which may offer detox and antiinflammatory<br />
support.<br />
Cabbage contains glucosinolates, which offer powerful cancerprevention<br />
properties.<br />
Flax meal is a source of heart-healthy omega-3s and soluble<br />
fibre, important for lowering cholesterol.<br />
Lemon provides a source of Vitamin C, a powerful antioxidant.<br />
Dill provides antioxidants and helps to promote healthy<br />
bacterial levels.<br />
Onions contain polyphenols, which offer cancer provention<br />
properties and may help protect the body from bacterial infection.<br />
Dairy products such as yogurt and cheese are a great source of<br />
Vitamin D and calcium, important for strong bones and teeth.<br />
Noteworthy: Non-fat Greek yogurt contains only 120 cal, 0 g fat<br />
and 18 g protein per ¾ cup (180 ml) serving – a great way to get<br />
calcium and extra protein!<br />
Find recipes online at epicureselections.com 15
GRILL GUIDE<br />
Making the ultimate burger may end with the<br />
perfect seasoning, but it starts at the grocery store.<br />
BEEF BUYING TIPS:<br />
<br />
contaminate<br />
other groceries).<br />
stocked all<br />
summer long. Portion hamburger mix into patties using <strong>Epicure</strong>’s<br />
Burger Press. Place family-sized stacks into freezer bags, label<br />
and freeze for up to 4 months.<br />
GUIDE TO MAKING PERFECT BURGERS<br />
1 2 3 4<br />
Insert a divider disc into<br />
<strong>Epicure</strong>’s Burger Press.<br />
Add ground meat seasoned<br />
with <strong>Epicure</strong>’s Seasoning for<br />
<strong>Burgers</strong> and place a second<br />
disc on top. Firmly press<br />
plunger to compress. Repeat.<br />
Remove bottom of cylinder.<br />
Use plunger to push formed<br />
burgers out of Press.<br />
BE BURGER-SAFE:<br />
<br />
Burger Press makes it easy!<br />
recommends cooking<br />
burgers to 160° F (71° C) to kill any harmful bacteria.<br />
Safe<br />
temperatures. Insert Thermometer at least 1” (2.5 cm) through<br />
side of burger (towards the middle) to check that a Food Safe<br />
temperature has been reached.<br />
have one platter<br />
for raw patties and another one for cooked burgers.<br />
Separate burgers and<br />
remove discs. Cook as<br />
desired, or wrap individually<br />
and freeze.<br />
Blog Update<br />
Check out <strong>Epicure</strong>’s<br />
Burger Blog on Everyday<br />
<strong>Epicure</strong> for more tips and<br />
tricks on mastering the<br />
grill this summer!<br />
SUMMER FOOD SAFETY<br />
Backyard barbecues and picnics mean food is in and out of the<br />
fridge – keep it Food Safe with these tips:<br />
<br />
often with ice to maintain temperature.<br />
the<br />
drinks cooler with drinks and non-perishable snacks since the lid<br />
will be opened and closed often and the temperature will not<br />
<br />
maintain proper temperature.<br />
<br />
sized containers rather than bringing the whole jar.<br />
<br />
before handling food.<br />
<br />
remainder cold in cooler.<br />
storage.<br />
With food, follow the rule: when in doubt, throw it out!<br />
<br />
have come into contact with raw meats or marinades.<br />
<br />
cleaning products: Liquid Dish Soap, Dish Cloth, All-Purpose<br />
<br />
natural ingredients.<br />
GRILL GUIDE<br />
WHEN IS IT DONE?<br />
As recommended by Health Canada, these are the magic numbers<br />
that let you know when food is properly cooked. Use <strong>Epicure</strong>’s<br />
Pocket Thermometer for the most accurate readings.<br />
FOOD INTERNAL COOKING TEMPERATURE<br />
Whole birds 85° C (185° F)<br />
16 For your health, consume alcohol in moderation! For your health, drink at least 8 glasses of water a day! 17<br />
Ground poultry<br />
Poultry parts<br />
Chicken nuggets and other<br />
poultry products<br />
Beef, veal and lamb<br />
(pieces and whole cuts)<br />
Medium-rare<br />
74° C (165° F)<br />
63° C (145° F)<br />
Medium 71° C (160° F)<br />
Well-done 77° C (170° F)<br />
Ground red meat (burgers,<br />
sausages, meatballs,<br />
meatloaf and casseroles)<br />
71° C (160° F)<br />
Pork (pieces and whole cuts) 71° C (160° F)<br />
Seafood 74° C (165° F)
Flaming Dets<br />
<br />
dessert! Finish your meal<br />
with something sweet...with<br />
smoky heat!<br />
EPICURE'S<br />
CAMPFIRE<br />
S'MORES<br />
HOW-TO:<br />
STEP 1:<br />
Blend cream cheese<br />
with Tiramisu Dessert<br />
Dip Mix. Spread<br />
flat side of graham<br />
crackers with mixture.<br />
STEP 2:<br />
Gently split<br />
marshmallows<br />
without ripping<br />
entirely in half and<br />
fill with Dark Belgian<br />
Chocolate. Seal<br />
marshmallow edges<br />
by firmly pressing<br />
together before<br />
roasting.<br />
STEP 3:<br />
Place roasted<br />
marshmallows<br />
between two graham<br />
cracker halves. Enjoy!<br />
18 For your health, enjoy everything in moderation!<br />
<strong>Epicure</strong>’s Tiramisu S’mores<br />
Prep Time: 15 minCook Time: 5 minMakes: 8 servingsCost per serving: $0.89<br />
½ cup (125 ml) light cream cheese<br />
2–3 Tbsp (30–45 ml) <strong>Epicure</strong>’s Tiramisu Dessert Dip Mix<br />
16 graham crackers<br />
8 large marshmallows<br />
½ cup (125 ml) <strong>Epicure</strong>’s Dark Belgian Chocolate<br />
1. Blend cream cheese with Tiramisu Dessert Dip Mix. Break crackers in<br />
half, then spread Tiramisu Dip on each half.<br />
2. Using your fingers, gently split marshmallows without ripping<br />
entirely in half. Fill with Dark Belgian Chocolate. Seal marshmallow<br />
edges by firmly pressing together.<br />
3. Place marshmallows between two prepared cracker halves. Wrap in<br />
foil. Make individual packets or bunch a few together.<br />
4. Place packets on the grill on medium-low heat and cook for 4-6<br />
minutes, turning packet halfway through until marshmallows and<br />
chocolate start to melt.<br />
Per serving: Calories 190, Fat 9 g (Saturated 4 g, Trans 0 g), Cholesterol 5 mg, Sodium 115 mg,<br />
Carbohydrate 24 g (Fibre 2 g, Sugars 13 g), Protein 4 g<br />
Creative Cooking: For a twist, try any of <strong>Epicure</strong>’s Belgian Chocolates: Milk,<br />
Dark or White.<br />
<strong>Epicure</strong>’s Grilled<br />
Raspberry Shortcakes<br />
Prep Time: 15 min Cook Time: 1–2 min<br />
Makes: 8 servings Cost per serving: $1.34<br />
¹/ ³ cup (80 ml) butter, melted<br />
1 tsp (5 ml) <strong>Epicure</strong>’s Cinnamon (ground) or<br />
<strong>Epicure</strong>’s Ginger (ground)<br />
1 recipe prepared <strong>Epicure</strong>’s Quick Everyday<br />
Biscuits (find recipe online)<br />
½ recipe prepared <strong>Epicure</strong>’s Summer Berry Fruit Dip<br />
2 cups (500 ml) raspberries<br />
1. Stir butter with Cinnamon. Split biscuits<br />
in half. Lightly brush cut-sides with<br />
butter mixture.<br />
2. Grill biscuits, cut-sides-down, over<br />
medium-high heat for 45 seconds,<br />
until lightly toasted.<br />
3. Place on plates and spoon Summer<br />
Berry Fruit Dip over bottom halves and<br />
sprinkle with raspberries. Cover with top<br />
halves and serve immediately.<br />
FLAMING DESSERTS<br />
Per serving: Calories 300, Fat 16 g (Saturated 7 g, Trans 0 g),<br />
Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 34 g (Fibre 3 g,<br />
Sugars 11 g), Protein 5 g<br />
Creative Cooking: For a twist, try prepared<br />
<strong>Epicure</strong>’s Tiramisu Dessert Dip or Tropical Fruit<br />
Dip instead of Summer Berry Fruit Dip.<br />
Make Ahead: Make biscuits the day before for<br />
a quick and easy grilled dessert.<br />
Chef Cheat: No biscuits? No problem! Simply<br />
buy individual pre-made angel food cake cups.<br />
For your health, get active! 19
F<br />
E<br />
F<br />
B<br />
A – EPICURE’S CRUET<br />
Ideal for preparing, storing and transporting<br />
<strong>Epicure</strong>’s Dressings, marinades and sauces.<br />
#6271 $6.95<br />
B – EPICURE’S BURGER PRESS<br />
Make perfect quarter-pounders every time,<br />
quickly and easily. Comes with 8 re-usable<br />
divider discs.<br />
#6900 7 ¼” x 4 ¼” (18.5 cm x 10.8 cm) $19.95<br />
C – EPICURE’S LOCKING SILICONE TONGS<br />
Padded handle and food-grade silicone<br />
grips make it easy to handle meat, chicken,<br />
fish and vegetables without damaging<br />
food. The ideal companion piece to <strong>Epicure</strong>’s<br />
Eclipse ® Coated Grill Pan.<br />
#8221 Length 12" (30.5 cm) $13.95<br />
C<br />
HOME-CHEF<br />
MUST-HAVES<br />
D – EPICURE’S RECTANGULAR MESH<br />
GRILLING PAN<br />
This pan’s generous, versatile cooking<br />
surface lets you barbecue an entire meal,<br />
or grill even the smallest ingredients.<br />
Stainless-steel grilling basket.<br />
#6171 15” x 11” x 2” (38 cm x 28 cm x 5 cm)<br />
$49.95<br />
E – EPICURE’S POCKET THERMOMETER<br />
This small, storable thermometer gives<br />
accurate Celsius and Fahrenheit readings<br />
in under 20 seconds. An essential tool for<br />
ensuring Food Safe temperatures.<br />
#7705 1.25" (3.2 cm) -40 to 180˚ F / -40 to 80˚ C<br />
$9.95<br />
F – EPICURE’S SILICONE BASTING BRUSHES<br />
Flexible, food-grade silicone picks up and<br />
transfers liquids without retaining odours or<br />
losing bristles. Perfect for roasted or grilled<br />
meats, as well as pies and tarts.<br />
#6234 Black (barbecue)<br />
15.75" x 2" (40 x 5 cm) $9.95<br />
#6231 Turquoise (kitchen)<br />
9" x 16" (23 x 4.3 cm) $6.95<br />
Ask your <strong>Epicure</strong> Consultant about these products or nd them online.<br />
H<br />
A<br />
I<br />
D<br />
G – EPICURE’S ULTIMATE BURGER COLLECTION<br />
Includes <strong>Epicure</strong>’s 3 Onion Dip Mix, Italian<br />
Dressing Seasoning, Seasoning for <strong>Burgers</strong>,<br />
PLUS a full-colour Recipe Booklet FREE!<br />
#4087 Retail Value $26.85<br />
On July Customer Special for $20.95<br />
H – EPICURE’S OVAL AU GRATIN DISH<br />
Make family-sized, one-dish meals simple<br />
and beautiful with this exclusive Hostessonly<br />
special! Breakfast, dinner, dessert – this<br />
dish does it all. Just bake and serve.<br />
Retail Value $29.95<br />
On July Hostess Special for $17.95 – 40% off!<br />
See back cover for more details on this amazing<br />
Hostess special! Don't miss out – book your party<br />
today!<br />
I – EPICURE’S WHITE BALSAMIC VINEGAR<br />
The delicate taste of this clear Italian<br />
vinegar pairs perfectly with poultry and fish<br />
dishes. Also delicious sprinkled on tender<br />
greens and steamed vegetables.<br />
#3040 284 ml 10 oz $12.95<br />
G<br />
Tired of missing the sunny days of<br />
summer while stuck in an office?<br />
Wishing you could spend more time with the kids during their school break? Want to save for that<br />
summer vacation at the lake? Looking for a career you really love? <strong>Discover</strong> an amazing business<br />
opportunity in your own backyard, at the campsite – wherever summer takes you!<br />
Jo Epice and launch a lucrative new career!<br />
<br />
or save up for a winter getaway<br />
<br />
summer break and beyond<br />
<br />
you’re at it: be there for family picnics,<br />
baseball games, or just relax on the beach!<br />
Start an <strong>Epicure</strong> career and earn the next incentive trip:<br />
a Hawaiian cruise!<br />
All you need to launch your lucrative new career is in this kit!<br />
Start your new business for only $175.<br />
<br />
<br />
service, health, communities, our planet, and you!<br />
<br />
vacations on top of your earnings<br />
20 For your health, limit fat, sugar and salt! Find recipes online at epicureselections.com 21
<strong>Epicure</strong>'s Savoury Tomato Crumble<br />
Prep Time: 18 min 20 min8 servings<br />
Cost per serving: $0.69<br />
4 large tomatoes, halved<br />
¼ cup (60 ml) olive oil, divided<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Bruschetta Herbs<br />
<strong>Epicure</strong>’s Sea Salt and <strong>Epicure</strong>’s Black Pepper, to taste<br />
2 cups (500 ml) fresh, soft breadcrumbs<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Parsley<br />
2 tsp (10 ml) <strong>Epicure</strong>’s Pesto Herb Mix<br />
2 Tbsp (30 ml) grated Parmesan cheese<br />
1. Preheat oven to 400° F (205° C).<br />
2. Gently toss tomato halves with 2 Tbsp (30 ml) oil and<br />
sprinkle with Bruschetta Herbs.<br />
3. Arrange tomatoes, cut-side up, in <strong>Epicure</strong>’s Oval Au Gratin<br />
Dish. Coarsely grind Sea Salt and Black Pepper overtop.<br />
4. Combine remaining ingredients with remaining oil in a<br />
small bowl.<br />
5. Sprinkle tomatoes with breadcrumb mixture. Bake for<br />
20 minutes, or until topping is golden.<br />
Per serving: Calories 110, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 100 mg,<br />
Carbohydrate 8 g (Fibre 1 g, Sugars 2 g), Protein 2 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Tapenade Herbs or<br />
<strong>Epicure</strong>’s Focaccia Bread Spices instead of Bruschetta Herbs.<br />
22 For your health, consume alcohol in moderation!<br />
FINE DINING<br />
at home<br />
Savour summer’s best, most tender produce,<br />
and showcase it at a long weekend barbecue!<br />
<strong>Epicure</strong>’s Sante Fe Chicken Skewers<br />
Prep Time: 20 min (plus 3 hours marinating time)<br />
Cook Time: 10 min6 servings$1.20<br />
Be sure to leave time for marinating – it adds so much<br />
flavour and makes the chicken meltingly tender.<br />
1 Tbsp (15 ml) olive oil<br />
1 Tbsp (15 ml) <strong>Epicure</strong>’s Taco Seasoning<br />
1 Tbsp (15 ml) frozen limeade, defrosted, or margarita mix<br />
1 Tbsp (15 ml) tequila – optional<br />
2 boneless, skinless chicken breasts, cut into large cubes<br />
6–8 <strong>Epicure</strong>'s Bamboo Skewers<br />
2 bell peppers, cut into large pieces<br />
1 red onion, cut into thick strips<br />
1. Mix oil with Taco Seasoning, limeade and tequila, if<br />
desired. Add chicken and turn to coat evenly. Cover<br />
and refrigerate for at least 3 hours, or overnight.<br />
2. Soak <strong>Epicure</strong>’s Bamboo Skewers in water for 10<br />
minutes. Alternately thread with marinated chicken,<br />
peppers and onion.<br />
3. Grill over medium-high heat, turning often for<br />
10-15 minutes, until chicken is cooked through.<br />
Per serving: Calories 90, Fat 3.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 25 mg,<br />
Sodium 30 mg, Carbohydrate 6 g (Fibre 1 g, Sugars 4 g), Protein 10 g<br />
Creative Cooking: For a twist, try <strong>Epicure</strong>’s Fajita Seasoning or<br />
<strong>Epicure</strong>’s Cheese & Jalapeño Dip Mix instead of Taco Seasoning.<br />
Coming Next Month<br />
In the Magazine: <strong>Discover</strong> how to preserve<br />
summer’s best produce.<br />
Online: <strong>Discover</strong> blackberry and blueberry recipes,<br />
pretty holiday preserves, and Sylvie's latest<br />
inspiration, travels and trends watch.<br />
Visit <strong>Epicure</strong> online at epicureselections.com,<br />
Everyday <strong>Epicure</strong> and Sylvie’s <strong>Epicure</strong> Blog.<br />
Find <strong>Epicure</strong>’s Grilled Summer<br />
Fruit Salad recipe and more<br />
easy gourmet grilling recipes<br />
at epicureselections.com.<br />
FINE DINING AT HOME<br />
For your health, eat at least 5 servings of vegetables and fruit each day! 23
EPICURE SELECTIONS ®<br />
JULY 1–31, 2011 JULY 1–31, 2011<br />
HOSTESS EXCLUSIVE<br />
Oval Au Gratin Dish<br />
Make family-sized, one-dish meals simple and<br />
beautiful! Breakfast, dinner, dessert – this dish does it<br />
all. Just bake and serve.<br />
EPICURE SELECTIONS®<br />
July 2011<br />
Hostess Specials<br />
Have an <strong>Epicure</strong> Tasting Party and, as a Hostess in July,<br />
enjoy these special offers. If your Tasting Party had total sales<br />
of over $750, you can choose both Specials!<br />
EPICURE SELECTIONS®<br />
E PICURE’ S<br />
SALAD-TO-GO COLLECTION<br />
As the Hostess of a Qualified <strong>Epicure</strong> Tasting Party held between July 1–31, 2011 with retail sales over $400, you will receive a Red Hot Silicone Collection in addition to regular Hostess Benefits.<br />
HOLD A<br />
$500<br />
PARTY AND<br />
RECEIVE<br />
E PICURE ’S<br />
OVAL AU GRATIN DISH RECIPES<br />
1 16/03/11 10:29 AM<br />
JULY 1–31, 2011<br />
At least<br />
$50 FREE<br />
Product<br />
(10% of Party<br />
sales)<br />
40%<br />
OFF!<br />
<strong>Epicure</strong>’s Oval Au Gratin Dish<br />
Recipe Booklet<br />
Hostess Price<br />
$17.95 (1 Oval Au Gratin Dish)<br />
Regular price $29.95<br />
12” x 8½” x 2” (30 cm x 21.5 cm x 5 cm)<br />
As the Hostess of a Qualified <strong>Epicure</strong> Tasting Party held between July 1–31, 2011, you may choose one of the above two Hostess Specials. If your Tasting Party had total sales of over $750,<br />
you can choose both Specials.<br />
BONUS: Red-hot Silicone<br />
COLLECTION<br />
Get a Grip on Your Red-hot Party!<br />
Hold a $400 Party and get our<br />
Red Hot Silicone Collection FREE!<br />
Red Silicone Lids<br />
Red Silicone Funnel set<br />
Red Cool Pad & Grip<br />
Red Cool Pinch<br />
Exclusive Hostess<br />
Tote Bag<br />
Salad-To-Go<br />
COLLECTION<br />
Make a flavour-packed salad with <strong>Epicure</strong>’s<br />
delicious products for scrumptious salads.<br />
White Balsamic Vinegar<br />
Italian Dressing<br />
Cruet<br />
Full-colour Recipe Booklet FREE!<br />
2 – 110 ml<br />
Herb & Spice Blends<br />
($11.90 value)<br />
2<br />
HALF-PRICED<br />
items<br />
OVER<br />
40%<br />
OFF!<br />
Hostess Price<br />
$16.95<br />
Regular price $29.85<br />
PLUS 1<br />
monthly<br />
Hosting<br />
Special!