THE MAGAZINE FOR COSTCO MEMBERS

December 2024

1 box frozen puff pastry

1 wheel brie cheese

180 mL (¾ cup) canned or homemade cranberry sauce

(or use 1 jar of fig jam)

60 mL (¼ cup) Wolfe Creamed Raw Organic Honey

Sprigs of fresh rosemary, to garnish

Preheat the oven to 190 C (375 F).

On a floured surface, roll out the semi-thawed puff pastry into a rectangle. Cut the dough into 24 equal squares.

Press a square of dough into each cup of a mini muffin tin.

Press a small slice of brie into each well and top with a dollop of cranberry sauce.

Bake for 15 minutes, or until golden. Drizzle with Wolfe Creamed Raw Organic Honey while warm from the oven. Garnish with a sprig of rosemary to serve.

Wolfe Creamed Raw Organic Honey

ITM. 1572878

Serves 3 people

6 eggs

15 mL (1 Tbsp) white vinegar

125 mL (½ cup) beet juice

1 container (565 g) Fontaine Santé traditional hummus

15 mL (1 Tbsp) green onion, chopped

2 dill pickles, finely chopped

5 mL (1tsp) fresh dill, finely chopped

30 mL (2 Tbsp) pickle juice

Salt and pepper

Dill pickle chips, crumbled, for garnish (optional)

Add water and vinegar in a saucepan and boil the eggs over high heat. As soon as it starts to boil, reduce the heat to minimum. Cook for 11 to 12 minutes, drain the boiling water and fill the saucepan with cold water. Cool down for 1 hour. Peel the eggs, then put them in a large airtight bag with the beet juice.

Leave to turn purple in the refrigerator for at least 1 hour.

Drain the eggs and pat them dry. Slice them in half lengthwise. Using a spoon, remove the egg yolks and place them in a bowl. Reserve the whites.

Mash the egg yolks with a fork, then add the Fontaine Santé traditional hummus, green onion, chopped pickles and dill. Add the pickle juice to make the mixture more malleable. Season with salt and pepper, then mix well.

Stuff the egg whites with the Hummus mixture.

Store in the fridge until ready to serve.

When serving, garnish eggs with crumbled potato chips, if desired.

FONTAINE SANTÉ

TRADITIONAL HUMMUS

Itm. 358234

Serves 8 people

2 small skinless, boneless chicken breasts

Salt and pepper to taste

1 container of Fontaine Santé roasted red pepper

hummus, 482g

Panko breadcrumbs

1 packet of halloumi, 160g, cut into eight slices

8 slider buns

1 tomato, sliced

8 pieces of romaine lettuce (size of slider bun)

Split the chicken breasts in half lengthwise and cut to size

of the slider buns. Salt and pepper the chicken.

Prepare two deep plates. First, place half of the Fontaine Santé roasted red pepper hummus. In the second, place the breadcrumbs.

Coat each chicken piece with hummus , then with breadcrumbs.

Set the air fryer to 205 C (400 F).

In the fryer basket, place the cutlets, then spray them with oil.

Cook for 6 minutes on each side, until the inside of the chicken flesh has lost its pink colour and the breading is crispy.

Meanwhile, heat a frying pan to medium-low. Brown the halloumi slices for 1 minute on each side. Reserve on a plate.

In the same pan, brown the inside of the slider buns for 30 seconds.

To assemble, add the tomato, halloumi, lettuce and top with the crispy chicken and hummus. Close with the top of the buns.

FONTAINE SANTÉ ROASTED

RED PEPPERS HUMMUS

Itm. 240154

Serves 4-6 people

2 rolls puff pastry

1 Egg yolk

60 ml (¼ cup) milk

Sesame seeds for decoration

125 mL (½ cup) cream cheese

12 slices Premier Seafoods Wild Smoked Sockeye Salmon

Fresh dill for garnish

Preheat the oven to 190 C (375 F).

Roll out puff pastry sheets and cut tablespoons out

of them. Place the spoons on a floured cutting board.

Brush each pastry spoon with egg wash (egg yolk whisked with milk) and top with sesame seeds.

Layer the spoons over a tube of foil. Bake for 15 minutes.

In the meantime, prepare the filling. Roll up the

small pieces of salmon.

Pipe cream cheese onto the spoon, then add fresh

dill for garnish. Top it off with a piece of rolled

Premier Seafoods Wild Smoked Sockeye Salmon.

PREMIER SEAFOODS WILD SMOKED SOCKEYE SALMON

Itm. 13675

Serves 5 people

30 x 10cm2 filo sheets

50 mL (3 Tbsp+1 tsp) butter, melted

5 slices Fratelli Beretta Prosciutto

Crushed walnuts, to serve

Grated Parmesan, to serve

Filling:

100 mL ( ⅓ cup + 1 ½ Tbsp) ricotta cheese

1 egg, beaten

Pinch grated nutmeg

30 mL (2 Tbsp) grated Parmesan cheese

30 mL (2 Tbsp) chopped walnuts

30 mL (2 Tbsp) chopped basil leaves

100 mL( ⅓ cup + 1 ½ Tbsp) whipping cream

45 mL (3 Tbsp) green pesto

Pinch black pepper

Preheat oven to 180 C ( 350 F).

Grease moulds of a cupcake tray with melted butter.

Brush squares of filo pastry with melted butter and carefully push into each mould. Repeat with two more squares of filo pastry until you have 10 pastry cases, each three layers thick.

Combine all ingredients for filling and carefully divide between pastry cases.

Bake for 13-16 minutes until tops are firm to the touch and golden brown.

Allow to cool then top each with crushed walnuts, grated Parmesan and half a slice of the Fratelli Beretta Prosciutto.

FRATELLI BERETTA

PROSCIUTTO

Itm. 349155

Serves 6-8 people

⅓ block (250 g) Balderson Aged 2 Years Cheddar Cheese

1 package (250g) cream cheese

5 mL (1 tsp) sugar

2 mL (½ tsp) dried basil

Salt (to taste)

Black pepper (to taste)

125 mL (½ cup) olive oil

125 mL (½ cup) white wine vinegar

60 mL (¼ cup) diced pimentos, drained

45 mL (3 Tbsp) chopped fresh parsley

45 mL (3 Tbsp) minced green onions

3 garlic cloves, pressed

Cut Balderson Aged 2 Years Cheddar Cheese and cream cheese into ¼ inch slices, then again in half.

Using a small dish, place cheese slices on end alternating cheddar and cream cheese.

Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.

Pour marinade over cheese, cover and refrigerate overnight.

Serve with crackers.

BALDERSON AGED 2

YEARS CHEDDAR CHEESE

Itm. 88964

Serves 8-10 people

500 mL (2 cups) all-purpose flour

7 mL (1 1/2 tsp ) baking powder

1 mL (1/4 tsp ) baking soda

2 mL (1/2 tsp) salt

1 large egg (room temperature)

180 mL (3/4 cup) granulated sugar

60 mL (1/4 cup) packed brown sugar

180 mL (3/4 cup) buttermilk (room temperature)

80 mL (1/3 cup) vegetable oil

10 mL (2 tsp) pure vanilla extract

375 mL (1 1/2 cups) Snowcrest Farms Organic Frozen

Sliced Strawberries, chopped and tossed in

15 mL (1 Tbsp) of flour

125 mL (½ cup) vanilla icing (homemade or store bought)

Preheat oven to 180 C (350 F). Grease an 8×4-inch loaf pan. Set aside.

In a large bowl, whisk flour, baking powder, baking soda, and salt together until combined. Set aside.

In a medium bowl, whisk egg, granulated sugar, brown sugar, and buttermilk until combined, add oil and vanilla.

Pour wet ingredients into dry ingredients, whisk until there are no more lumps. Gently fold in Snowcrest Farms Organic Frozen Sliced Strawberries. Pour batter into loaf pan.

Bake for 55–70 minutes, covering with aluminum foil

halfway through to prevent it from getting too brown.

Remove bread from oven and let it cool in the pan for

1 hour. Remove bread from pan and drizzle vanilla icing over bread.

SNOWCREST FARMS ORGANIC FROZEN SLICED STRAWBERRIES

Itm. 5430233

Serves 6 people

4 Beyond Burger Plant-Based Burgers

1 medium onion, chopped

3 celery stalks + 3 carrots, chopped

30 mL (2 Tbsp) seasoning salt

30 mL (2 Tbsp) chili powder

5 mL (1 tsp) cayenne pepper

30 mL (2 Tbsp) garlic, minced

2 large cans of diced tomatoes

2 cans of kidney beans, drained

Cheddar cheese, sour cream, chives to garnish

Prepare and chop the vegetables; sauté until soft.

In a pan on medium heat, fry the Beyond Burger Plant-Based Burgers for 7 minutes. While cooking, break up the meat into

pieces and add the seasoning salt, chili powder and cayenne.

Add 1 cup of water, 2 cans of diced tomatoes and 2 cans of kidney beans to the mixture and bring to a boil.

Reduce the heat to medium-low and simmer about 30 minutes until the liquid reduces. Garnish and serve.

BEYOND BURGER

PLANT-BASED BURGERS

ITM. 2338620

Serves 24 people

1 ripe avocado, roughly chopped

1 jalapeňo, seeds removed, roughly chopped

375 mL (¾ cup) sour cream

Zest of 1 lime

Juice of ½ lime

2 garlic cloves

5 mL (1 tsp) granulated onion

3 mL (¾ tsp) salt

1 mL (¼ tsp) black pepper

60 mL (¼ cup) cilantro leaves

24 El Monterey Chicken Taquitos

Place all ingredients into the bowl of a food processor, and process until completely smooth and well combined; set aside in the fridge until ready to serve with the El Monterey Chicken Taquitos.

EL MONTEREY CHICKEN

AND CHEESE TAQUITOS

ITM. 393667

Serves 6 people

6 Minh Pork Egg Rolls

15 mL (1 Tbsp) dipping sauce of your choice

15 mL (1 Tbsp) meat of your choice (bacon shown)

15 mL (1 Tbsp) vegetable of your choice

(asparagus and green onions shown)

15 mL (1 Tbsp) shredded cheese of your choice

Set the air fryer to 180 C (350 F).

Fry the Minh Pork Egg Rolls according to package instructions. Once cool enough to handle, split egg rolls length-wise, making sure not to cut all the way through the egg roll.

Spoon into each egg roll, the prepared filling, top with shredded cheese and bake at 180 C (350 F) until the cheese is melted, about 2 minutes.

Serve with your favourite dipping sauce.

MINH PORK EGG ROLLS

ITM. 1210029

Serves 6 people

1 box of Sunrise Farms Salt and Pepper Chicken Wings

DIPPING SAUCE

125 mL (1/2 cup) sour cream

60 mL (1/4 cup) mayonnaise

45 mL (3 Tbsp) fresh dill, chopped

5 mL (1 tsp) lemon juice

Salt and pepper to taste

Mix sour cream, mayonnaise, dill, lemon juice, salt and pepper together in a small bowl. Cover and refrigerate for

1 to 2 hours before serving.

Preheat the oven to 220 C (425 F) and line a large rimmed baking sheet with parchment paper, cook the Sunrise Farms Salt and Pepper Chicken Wings according to the cooking instructions on the package.

Once the wings are done, remove from the oven and serve with the creamy dill dipping sauce.

SUNRISE FARMS SALT AND

PEPPER CHICKEN WINGS

ITM. 2415107

Serves 6 people

5 Bosc, Asian or Cold Snap Pears, finely chopped

2 Gala, organic Gala, Ambrosia, Honeycrisp or SweeTango

Apples, finely chopped

1 onion, chopped

1 bell pepper, chopped

250 mL (1 cup) raisins, Thompson or Golden

310 mL (1 ¼ cup) coconut sugar (any granulated sugar)

250 mL (1 cup) apple cider vinegar

30 mL (2 Tbsp) lemon juice

30 mL (2 Tbsp) fresh ginger root, grated or minced

10 mL (2 tsp) yellow mustard seeds

10 mL (2 tsp) salt

5 mL (1 tsp) ground nutmeg

2 mL (½ tsp) ground cinnamon

1 mL (¼ tsp) ground cloves

In a large pot over medium heat, add all of the above

ingredients. Mix well.

Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.

Let simmer for 1 hour, or until the ingredients have softened, reduced considerably and there is an overall thick, smooth, gel-like consistency to the chutney.

GALA, ORGANIC GALA, AMBROSIA, HONEYCRISP,

SWEETANGO APPLES; BOSC, ASIAN, COLD SNAP PEARS

ITM. 49118, 969425, 214203, 1459115, 808661; 407980, 1478344, 1010709

Serves 4 people

500 mL (2 cups) Nature’s Touch Frozen Broccoli Florets

125 mL (½ cup) fresh basil, roughly chopped

2 cloves garlic, roughly chopped

45 mL (3 Tbsp) Parmesan, grated

15 mL (1 Tbsp) freshly squeezed lemon juice

125 mL (½ cup) olive oil

Salt and black pepper, to taste

340 g long or short pasta

Cook pasta according to instructions on package. Bring another large pot of water to a boil, add Nature’s Touch Frozen Broccoli Florets. Cook for 3 minutes. Drain.

In a blender, combine basil, garlic, Parmesan, lemon juice, salt and black pepper. Pulse until everything is

finely blended. With blender still running, slowly drizzle

oil until pesto is smooth. Scrape down sides if necessary.

Coat cooked pasta with pesto, add broccoli and serve

immediately. Garnish with chopped basil and Parmesan petals.

NATURE’S TOUCH

BROCCOLI FLORETS

ITM. 725236

2.5-cm (1-inch) piece fresh ginger, peeled and thinly sliced

750 mL (3 cups) apple cider

250 mL (1 cup) ginger ale

Ice

4 cinnamon sticks

Apple slices, for garnish

Using a muddler, press the ginger in the bottom of a wide-mouth carafe until the ginger is fragrant and releases its juices. Add the cider and stir well. Place ice in glasses. Add 180 mL (¾ cup) of the mixture to each glass. Top each with 60 mL (¼ cup) of ginger ale. Garnish with a cinnamon stick and apple slices. Serve immediately. Makes 4 servings.

Recipe and photo courtesy of Marisa Moore (marisamoore.com)

3 ripe medium-size bananas, mashed (approximately

312 g/1¼ cups)

100 g (½ cup) sugar

60 mL (¼ cup) soy milk

5 mL (1 tsp) pure vanilla extract

280 g (2½ cups) almond flour

64 g (½ cup) cornstarch

5 mL (1 tsp) ground cinnamon

10 mL (2 tsp) baking powder

2 mL (½ tsp) sea salt

90 g (½ cup) semi-sweet chocolate chips, plus a handful

for topping (optional)

Preheat the oven to 180 C (350 F). Line the bottom of a 11.5 x 21.5-cm

(4½ x 8½-inch) loaf pan with parchment paper and spray with

cooking spray. In a large bowl, mix the bananas, sugar, soy milk and

vanilla extract. In a separate bowl, whisk the almond flour, cornstarch, cinnamon, baking powder and salt. Gradually add the dry ingredients

to the wet mixture, stirring until just combined. Fold in 90 g (½ cup) chocolate chips.

Pour the batter into the prepared loaf pan. Sprinkle remaining

chocolate chips on top, if desired. Bake for 50 to 60 minutes, or until

a toothpick inserted in the centre comes out clean. Cool the bread

in the pan for 10 minutes, then remove and transfer to a wire rack to

cool completely. Cut into slices and serve. Makes 12 slices.

Recipe and recipe photo courtesy of Marly McMillen (namelymarly.com)

15 mL (1 Tbsp) apple cider vinegar

375 mL (1½ cups) soy milk, at room temperature

80 mL (1/3 cup) applesauce

10 mL (2 tsp) pure vanilla extract

240 g (1½ cups) potato starch

448 g (4 cups) almond flour, plus more for dusting pan

300 g (1½ cups) sugar

2 mL (½ tsp) sea salt

10 mL (2 tsp) baking powder

5 mL (1 tsp) baking soda

GLAZE

170 g (1½ cups) powdered sugar

30 mL (2 Tbsp) coconut oil, melted

30 to 45 mL (2 to 3 Tbsp) soy milk

2 mL (½ tsp) pure vanilla extract (optional)

Preheat the oven to 180 C (350 F). In a small bowl, stir together apple cider vinegar, soy milk, applesauce and vanilla extract. Set aside. In a medium bowl, whisk starch, almond flour, sugar, salt, baking powder and baking soda. Add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter evenly into a 2-L (8-cup) Bundt pan generously greased and dusted with almond flour. Bake for 50 to 60 minutes, or until a tooth-pick inserted into the centre comes out

clean. Cool the cake in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

Prepare the glaze: Sift the powdered sugar into a bowl. Add the coconut oil and 30 mL (2 Tbsp) soy milk. Whisk until smooth. Add the vanilla extract, if desired. Gradually add more soy milk, 15 mL (1 Tbsp) at a time, until the desired consistency is reached. The glaze should be thick but pourable. Pour the glaze over the cooled Bundt cake, allowing it to drip down the sides. Let the glaze set before slicing and serving. Makes 12 slices.

Recipe and recipe photo courtesy of Marly McMillen (namelymarly.com)

COOKIE BASE

120 g (1 cup) pecan halves

112 g (1 cup) almond flour

32 g (1/4 cup) cornstarch

45 mL (3 Tbsp) coconut oil, melted

45 mL (3 Tbsp) agave syrup

CARAMEL LAYER

200 g (1¼ cups) Medjool dates, pitted

125 g (½ cup) almond butter

75 mL (5 Tbsp) agave syrup

15 mL (1 Tbsp) pure vanilla extract

1 mL (¼ tsp) sea salt

60 to 75 mL (4 to 5 Tbsp) water

TOPPING

180 g (1 cup) semi-sweet chocolate chips

30 mL (2 Tbsp) almond milk

5 mL (1 tsp) flaky sea salt (optional)

Preheat the oven to 180 C (350 F). Line a 23-cm (9-inch) square baking pan with parchment paper and spray with cooking spray.

Prepare the cookie base: Spread pecans on a baking sheet and bake for 5 minutes, or until lightly toasted. Cool, then reserve 16 pecan halves for the top and finely chop the rest. In a mixing bowl, combine almond flour, corn-starch, coconut oil, agave and half of the chopped pecans. Stir until combined. Press the mixture evenly into the prepared pan. Bake for 15 to 17 minutes, or until lightly golden brown. Remove from oven and set aside to cool.

Prepare the caramel layer: If the dates are firm or dry, soak them in hot water for 5 minutes, then drain and pat dry. In a food processor, combine dates, almond butter, agave, vanilla extract and sea salt. Pulse in short bursts, scraping down the sides as needed. Add water, 15 mL (1 Tbsp) at a time, pulsing between each addition until smooth. Spread caramel evenly over the cooled cookie base. Top with remaining chopped pecans. Transfer to the freezer for 30 minutes.

Prepare the topping: Microwave chocolate chips and almond milk in a microwave-safe bowl for 60 seconds, and then stir until creamy. Spread most of the melted chocolate over the caramel layer, reserving 30 to 45 mL (2 to 3 Tbsp) for drizzling.

Arrange the reserved pecans on top and drizzle with the remaining chocolate. Sprinkle with flaky sea salt, if desired. Return the pan to the freezer for another 10 minutes to set the chocolate. Cut into squares and serve. Makes 16 servings.

Recipe and recipe photo courtesy of Marly McMillen (namelymarly.com)

115 g (½ cup) butter, plus more for shaping cookies

1 (283 g/10 oz) package marshmallows

5 mL (1 tsp) green food colouring, or as desired

168 g (6 cups) cornflakes

Red cinnamon candies, for topping

In a large saucepan or Dutch oven over low heat, melt

the butter. Add the marshmallows and cook, stirring constantly, until the mixture is melted and syrupy.

Remove from the heat. Stir in 5 mL (1 tsp) food colouring.

Add additional food colouring as desired. Add the

cornflakes and stir until well coated.

Rub a small amount of butter between your hands to

avoid sticking. Shape the cornflake mixture into wreaths.

Garnish each wreath with cinnamon candies. Allow to

cool completely before storing. Makes about 16 wreaths.

Tip: When storing, separate layers of wreaths with

parchment paper to avoid sticking.

Recipe courtesy of Kimberley Suchomel

15 mL (1 Tbsp) olive oil

50 g (1/3 cup) red onion, diced

35 g (½ cup) mushrooms, sliced

65 g (½ cup) asparagus, chopped

75 g (½ cup) red bell pepper, chopped

75 g (1½ cups) packed spinach leaves

2 garlic cloves, minced

Kosher salt and black pepper, to taste

10 large eggs

170 g (3/4 cup) cottage cheese

50 g (½ cup) Parmesan, grated, plus more for garnish

30 mL (2 Tbsp) basil leaves, chopped Chives, chopped,

for garnish

Preheat the oven to 190 C (375 F). In a 25-cm (10-inch) oven-safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus and bell pepper. Cook until vegetables are tender, about 4 minutes, stirring occasionally. Add the spinach and garlic, and cook for 1 minute, or until spinach is wilted. Season with salt and pepper and turn off the heat.

In a large bowl, whisk the eggs, cottage cheese, Parmesan and a little salt and pepper. Pour the egg mixture over the

cooked vegetables in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set.

Place the skillet in the oven and cook until the frittata is set and the eggs are cooked, about 12 to 15 minutes. Be careful not to overbake or the frittata can become rubbery. Remove from the oven and garnish with chives and Parmesan. Cut the frittata into wedges and serve warm. Makes 6 servings.

Recipe courtesy of Maria Lichty (twopeasandtheirpod.com)

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