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.
Grilled Shrimp and Mango Salad
454g Sensations uncooked Extra Jumbo Black Tiger Shrimp
1/4 C Canola Oil
1 lemon, juiced and zested
1 tsp cumin, ground
1 tsp corriander, ground
2 ripe mangos, peeled and thinly sliced
½ jalapeno, seeded, diced
1 lime, juiced and zested
¼ C honey
½ C cilantro, chopped
½ C red onion, thinly sliced
2 C arugula
- Thaw shrimp and pat dry
- Whisk together canola, lemon juice and zest, cumin, and coriander. Mix well with shrimp to coat.
- Grill shrimp over high heat until just cooked through, no more than 2 min per side.
- Whisk together the lime juice and zest and honey. Season well with salt and pepper.
- Mix together the mango, jalapeno, cilantro, and red onion. Pour in the dressing and toss to coat. Gently toss with arugula.
- Adjust seasoning with lemon juice and salt and pepper to taste.
- Serve the shrimp on a bed of mango salad.
Pho Inspired Pork Loin
Serves : 4-6
1kg pork loin, sliced into thin strips
1 tsp five spice
1 tsp ground ginger
1 tsp ground coriander
2 tsp kosher salt
2 Tbsp canola or grapeseed oil
1 box Campbells Pho broth
1 onion, chopped
1 carrot, thinly sliced (julienne)
2 C Nappa cabbage, sliced
2 Tbsp green onion, sliced
1 Tbsp basil, fresh, sliced
1 Tbsp cilantro, fresh, chopped
1 tsp mint, fresh, chopped
200g rice noodles (flat) cooked as per directions
Fresh lime wedges, sriracha and hoisin sauce to serve
- Combine five spice, ginger, coriander and salt. Season the pork generously with this mixture and let marinate during the next steps.
- Over medium high heat sautee the onion and carrot in a bit of canola oil until just starting to soften.
- Remove the veggies from the pan and reserve. Add a splash of oil to the pan and increase the heat to high. Cook the pork strips until just cooked through, about 5 minutes. Remove from heat and reserve.
- In a pot, bring the Pho broth to a simmer.
- To serve, place the noodles, meat, onion, carrot and cabbage in a bowl and pour in the broth.
- Garnish with fresh lime, basil, cilantro, mint, and your choice of condiments.
Tip: Not a pork fan?, try substituting chicken or even shrimp.
Jamaican Haddock Stew (Rundown Stew)
Serves : 4-6
1 Kg fresh haddock fillets
2 cans Compliments coconut milk
1 onion, diced
3 garlic cloves, minced
1 bunch green onions, sliced
1 habanero, Scotch Bonnet or jalapeno, diced (optional)
1 tsp cumin
2 Tbsp butter
2 Tbsp flour
1 can diced tomato
2 C vegetable stock
2 limes, juiced and zested
Salt and Pepper to taste
- Over medium heat, sautee the onion, garlic, habanero, cumin, and the whites of the green onion in butter until softened. Reserve the green part of the green onion to garnish.
- Stir in the flour to form a roux, and cook for another 2-3 minutes.
- Whisk in the vegetable stock until smooth, then stir in the coconut and tomato. Bring to a simmer.
- Add in the fish and cook at a simmer until the fish just begins to break up.
- Stir in the lime zest. Season to taste with the lime juice, salt and pepper.
- Garnish with the reserved green onion.
- Serve over rice, or in a bowl with some crusty bread.
Oven roasted Salmon with Sundried Tomato gremolata with Lemon &Pea Risotto
6 Salmon portions
1 bunch parsley
2 Tbsp thyme
8-10 leaves basil
2 cloves garlic
2 lemons, zested
1/4 C sundried tomato, chopped
2 Tbsp olive oil
Salt, pepper to taste
- Preheat your oven to 400 F
- Finely chop all of the herbs
- Grate the garlic cloves with a microplane
- Combine the chopped herbs with the garlic, lemon zest, and sundried tomato
- Place the salmon portions on a baking sheet lined with parchment paper
- Drizzle the salmon with olive oil and season with salt and pepper
- Pack the herb mixture onto each portion of salmon
- Bake for 10-15 minutes, or until the fish flakes easily and is opaque
- Serve with lemon and pea risotto, or fresh pasta with a light herb cream sauce
Lemon & Pea Risotto
1 1/2 L vegetable stock
2 Tbsp canola oil
2 shallots, diced
2 C arborio rice
1 C white wine
1 C peas
2 lemons, zested
2 Tbsp lemon juice
1 C Sensations asiago cheese, grated
1 Tbsp butter
2 Tsp mint, chopped
Salt, pepper to taste
- Bring stock to simmer in a saucepan and set aside
- Add the shallots and garlic to the oil and cook over medium-low heat until the shallots are softened and translucent. Increase heat to medium.
- Pour in the rice and gently stir until the rice is coated with fat. Continue cooking over medium heat for 3-4 minutes, until the rice begins to smell toasty.
- Add the wine and stir gently. Let it cook until almost all the liquid has evaporated and the pan is nearly dry.
- Add a ladle-full of stock, stir and cook unitl almost dry. Continue this process until the rice is almost cooked. We're looking for an "al dente" texture, not a porridge.
- Stir in the peas and cook for another minute or two.
- When your rice is cooked and almost all the liquid has evaporated, turn off the heat, stir in the butter, cheese, lemon zesst and juice, and mint and let the dish rest for a minute or so.
- Season if needed with salt and pepper and adjust the consistency with a splash of stock if needed.