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Discover Burgers - My Epicure

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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 />

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