CTV News at 5 is helping you prepare for mealtime with some delicious dishes!

Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.

Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.

Asian Inspired Beer can Chicken with Cold Noodle Salad

Serves: 4



4 Tbsp hoisin sauce

1 Tbsp honey

1 ½ Tbsp Chinese five spice

1 Tbsp Gourmet Garden basil paste

1 Tbsp Gourmet Garden lemongrass paste

4 cloves garlic, finely chopped

1 Tbsp ginger, finely minced

2 green onions, green and white parts, finely sliced

1 whole chicken (1- 1½ Kg)

1 can beer


  1. Preheat oven to 400F, or your grill to medium-high using indirect heat (1 burner off).
  2. In a food processor or blender puree the hoisin, honey, five spice, pastes, garlic, ginger and green onion whites.
  3. Rub your hoisin paste all over the inside and outside of the chicken.
  4. Open the beer and take a drink or two so that the can is left ¾ full.  Place the bird on the can, so the beer can sits just in the cavity.  Place your beer-bird onto a baking tray and pop it into the oven, or on the unlit portion of your grill (no fire underneath the pan, we’re using indirect heat).
  5. After 30 minutes, drop the oven temp to 350F, or your grill to medium.
  6. Baste the chicken often with any drippings that accumulate in the pan.
  7. Cook for about 2 hours, or until the internal temperature of the chicken reaches 185F.
  8. Remove the beer can before carving (careful, it’ll be hot), and garnish with the sliced green onion greens.  Serve with a cold noodle salad.


4 Tbsp lime juice

1 C sweet chili sauce

4 Tbsp soy sauce

4 Tbsp rice vinegar

1 Tbsp sesame oil

2 C rice noodles, cooked and cooled

1 C carrots, shredded

1 cucumber, cut into matchsticks

4 green onions, thinly sliced

2 Tbsp sesame seeds, toasted


  1. Whisk together the lime, chili sauce, soy, vinegar and sesame oil.
  2. Toss the noodles, carrots, cucumber, cilantro and onion with the dressing.
  3. Garnish with sesame seeds

Grilled Shrimp - Nicoise Salad

Serves: 4


8 Compliments Shrimp skewers

1 Tbsp canola oil

1 lemon, zested and juiced

2 lb Cavendish New potatoes (or baby potatoes)

½ lb fresh local green beans, trimmed

4 eggs, hard boiled, cut into quarters

½ C olives, pitted and sliced

1 butterleaf lettuce head, torn into bite-sized pieces

6 Tbsp extra virgin olive oil

4 Tbsp red wine vinegar

2 Tbsp whole grain Dijon mustard

1 shallot, finely minced

4 anchovy filets, rinsed, chopped


  1. Pre heat BBQ or grill, season the thawed shrimp skewers with salt and pepper, and brush with canola oil. Place on grill or BBQ and cook until done.  Drizzle with lemon zest and juice. Set aside.
  2. Cook potatoes in boiling salted water until tender.  Drain and let cool to room temperature.  Cut into quarters or eights, depending on the size of the potatoes.
  3. Blanch green beans in boiling water until tender but still crisp.  Shock in an ice-bath to prevent over-cooking.  Cut beans into thirds.
  4. Whisk together vinegar, mustard, shallot and anchovy.  While whisking, slowly pour in the olive oil to form a dressing.  Season to taste with salt and pepper.
  5. To assemble, gently toss together the potatoes, lettuce, beans and dressing.  Top with olives, eggs, and two shrimp skewers each.

Asian-style Pork Burgers with Sesame-Beet Slaw

Serves 4



454g ground pork

1 Tbsp five spice

2 Tbsp soy sauce

1 Tbsp garlic, minced

1 Tbsp ginger, minced

½ C green onion, sliced

1 Tbsp brown sugar

1 egg, beaten

To assemble:

Sensations Mini Naan Buns

Lee kum Kee Sriracha Mayo


Fresh sliced cucumber soaked for 15 minutes in rice vinegar with a pinch of salt


  1. Combine all of the burger ingredients together.
  2. Divide mixture into 4 equal portions and form into patties
  3. Grill over medium heat until cooked to 165F
  4. Serve on a warm naan bun with sriracha mayo, arugula and fresh quick pickles

Sesame Beet Slaw:

2 C red beets, peeled and grated

2 C green appple, cut into matchsticks

1 C fennel, very thinly sliced

½ C green Onion, sliced

¼ C orange juice

1 Tbsp orange zest

2 tsp ground coriander

1 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp toasted sesame seeds

Salt and pepper to taste

Combine all the ingredients in a bowl and mix well.

Beef and Mushroom Kebabs with Sweet Potato Wedges




¼ C olive oil

¼ C Worcestershire Sauce

3 Tbsp soy sauce

1 Tbsp cumin

1 Tbsp smoked paprika

1 Tbsp lemon juice

1 Tbsp dijon mustard

1 Tbsp garlic, minced

2 tsp brown sugar

2 tsp ground black pepper

900g beef sirloin tip, cut into 1 ½ ‘’ cubes

250g cremini mushrooms, cleaned and halved

1 lg red onion, sliced into 1 ½ ‘’ cubes


1)      Whisk together the oil, Worcestershire, soy, cumin, paprika, lemon, Dijon, garlic, sugar and pepper.  Place the beef and mushrooms into a large resealable freezer bag and pour in the marinade.  Let marinate for at least 1 hour, overnight if possible.

2)     Thread beef onto pre-soaked skewers, alternating with the mushrooms and onions.

3)     Cook over a medium-high grill until the beef is cooked to your desired doneness.

Sweet potato wedges:

4 lg sweet potatoes, washed and cut into wedges

1 ½ Tbsp Italian seasoning

2 Tbsp olive oil

Salt and pepper to taste


  1. Toss the wedges with Italian seasoning, olive oil and salt and pepper.
  2. Grill over medium high heat, or bake at 400F until crisp and tender.


Tortilla Chip crusted Salmon with Grilled Pineapple Salsa

Serves: 4



4 skinless-boneless salmon portions (3-4oz each)

3 C Compliments yellow tortilla chips

2 Tbsp cumin, ground

2 tsp chili powder

4 Tbsp honey

1 lime, zested and juiced


  1.        Preheat oven to 400F.       
  2. Add tortilla, cumin and chili to a food processor and blitz until the chips are crushed to a small crumb.
  3. Whisk together the honey, lime zest and 2 Tbsp of lime juice.  Brush the top side of your salmon with this mixture.
  4. Press the crushed chips onto the coated side of your salmon and place tortilla side up on a parchment lined baking sheet.
  5. Bake for 12-15 minutes, or until the salmon is firm and flakes easily.


1/2 pineapple, cut into ½’’ rings

1 lg onion, cut into ¼’’ rings

1 C local tomato, diced

2 tsp olive oil

1 lime, zested and juiced

½ C basil, chopped


  1. Preheat grill to high.
  2. Brush pineapple and onion rings with olive oil and season with salt and pepper.
  3. Grill each ring until marked, about 5 minutes per side.
  4. Chop grilled pinapple and onion and toss with lime, tomato, and basil.


Steak Tacos with Argentinean Chimichurri

Serves 4


600g top sirloin steak (or striploin, or ribeye,)

1 Tbsp Kosher salt

1 Tbsp finely ground coffee bean

1 Tbsp ground cumin

1 tsp brown sugar

1 Tbsp smoked paprika

1Tbsp lime zest and juice                         

2 tsp ancho chili powder (or other chili powder)

1 C smoked cheese (cheddar, gouda or jack works great)

½ C sour cream

1 cup sliced red onion

1 cup corn

1 Tbsp ginger, finely minced    

2 Tbsp butter

1 cup chimichurri sauce [Recipe to follow]

4 (or more) tortillas


  1. Combine salt, coffee, sugar, paprika and chili powder to form a rub.  Season your steaks generously with this.
  2. Preheat your grill to high, and oil well.  Cook steaks until your preferred doneness is reached. About 4 minutes per side for medium rare.
  3. Let steaks rest for at least five minutes before slicing thinly across the grain.
  4. Sautee red onion, corn and ginger in butter over medium high heat until tender, about 6 minutes.
  5. To assemble the tacos, spread each tortilla with some sour cream, a sprinkle of cheese and a handful of the sliced steak.  Top with the sautéed corn mixture and a dollop of chimichurri.  Finish with a good shot of hot sauce, if you like it hot.

For Chimichurri sauce:

¼ C Compliments red wine vinegar

¼ C olive oil

1 garlic clove, minced

1 shallot, minced

1 red chili finely chopped

½ C parsley, chopped

½ C cilantro, chopped

2 Tbsp oregano, chopped

Salt and pepper to taste

Combine all the ingredients in a bowl and mix well.  This could also be made in a blender.  

*Make this sauce the day before for best results.

Cheesy Mediterranean Style Burgers



4 Store-made turkey burgers

1 Tbsp dried oregano

2 tsp Kosher salt

4 Tbsp tapenade mayo (recipe follows)

4 Tbsp roasted red pepper, drained and sliced

1 C arugula

½  red onion, very very thinly sliced

4 smoked mozzarella slices

1 C feta cheese

1 Tbsp mint

1 Tbsp lemon zest

4 store-made cheese hamburger buns

4 Tbsp butter, room temperature


  1. Season burgers with oregano, salt and oregano
  2. Grill (or pan fry) over medium heat until cooked to 160F, about 5-8 minutes per side.
  3. Top with mozzarella slices and let burgers rest under some foil while you dress the buns.
  4. Mix the feta, mint and lemon zest together and spread over the bottom of a lightly toasted and buttered bun.
  5. Place the cooked burger onto the feta, and top with a tablespoon or so of the tapenade, some red onion a slice of pepper and a handful of arugula.
  6. Place the top half of your bun on top, and skewer the whole thing to keep it together.

Tapenade Mayo

1 C Compliments mayonnaise

½ C kalamata olives, pitted

1 Tbsp capers

2 tsp whole grain mustard

1 Tbsp lemon juice

*Place everything into a blender or food processor and blitz until smooth.

Honey-Cumin Salmon with Fresh Thai Salad

Serves: 4



4 skinless-boneless salmon portions (3-4oz each)

2 Tbsp roasted garlic seasoning paste

2 Tbsp lemongrass paste

3 Tbsp olive oil

1 Tbsp ground cumin

¼ C local honey

1 tsp ground black pepper

¼ tsp salt

Thai Salad:

4 C mixed lettuce

1 C carrot, julienned (matchstick cut)

1 C red bell pepper, julienned (matchstick cut)

1 C bean sprouts (mung bean), washed

½ C crispy chow mein noodles

2/3 C green onion, sliced

2 Tbsp cilantro, chopped

3 Tbsp Thai Salad Dressing (recipe to follow)

Thai Salad Dressing:

¼ C                         Soy Sauce

¼ C                         Canola oil

4 Tbsp                   Sweet Chili Sauce

2                              Limes, juiced and zested


  1. Combine salmon and marinade ingredients in a large ziplock bag.  Allow to marinade for 20 minutes, or up to 1 hour.  Grill salmon over medium high heat for 4-5 minutes per side.
  2. Toss all salad ingredients in a large bowl.
  3. Whisk together soy sauce, canola, sweet chili and lime juice and zest.  Dress the salad with your preferred amount of dressing.