THE MAGAZINE FOR COSTCO MEMBERS

January 2025

90 mL (6 Tbsp) olive oil, divided

4 garlic cloves, minced and divided

15 mL (1 Tbsp) parsley, finely chopped, plus more for topping

Salt and pepper, to taste

200 g (about 3½ cups) bread, cut into

2-cm (¾-inch) cubes

1 onion, finely chopped

350 g (about 3½ cups) celery, roughly chopped

1 potato, peeled and roughly chopped

1 rosemary sprig

1 bay leaf

1 L (4 cups) vegetable stock

25 g (0.88 oz) roasted hazelnuts, chopped (optional)

Dried chili flakes (optional)

Heat the oven to 205 C (400 F). In a pan over medium, heat 60 mL (4 Tbsp) olive oil, 2 minced garlic cloves and 15 mL (1 Tbsp) parsley. Stir and season with salt and pepper. Add the bread cubes and turn them over to coat evenly. Spread them out in a single layer on a baking sheet and bake for 20 minutes, or until golden and crunchy. Remove from the oven and set aside to cool.

In a large pot over medium heat, fry the onion in the remaining 30 mL (2 Tbsp) olive oil until softened. Add the remaining 2 minced garlic cloves and cook for 1 to 2 minutes, stirring to prevent the garlic from burning. Add the celery, potato, rosemary, bay leaf and vegetable stock. Bring to a boil, then cover and reduce to a simmer for 25 to 30 minutes, or until the vegetables are soft. Take the soup off the heat and then remove the bay leaf and rosemary sprig. Blend the soup until smooth. Serve with parsley, hazelnuts and chili flakes, if desired. Scatter the croutons on top. Makes 4 to 6 servings.

Recipe and photo courtesy of Veganuary (Veganuary.com)

Serves 6 people

6 pieces Olivia Atlantic Salmon

45 mL (3 Tbsp) olive oil

45 mL (3 Tbsp) grainy mustard

15 mL (1 Tbsp) maple syrup

1 lemon, thinly sliced

Salt and freshly ground black pepper to taste

Preheat oven to 200C (400F).

In a small bowl, mix the mustard and maple syrup. Place the thawed Olivia Atlantic salmon fillets on a lined baking sheet. Season with salt and pepper and spread the mustard mixture over each fillet. Garnish with lemon slices.

Bake until just cooked through, about 10 minutes. Serve with roasted vegetables.

OLIVIA

ATLANTIC SALMON

Itm. 308937

Serves 1

2 mL (½ tsp) of fresh ground ginger

180 mL (¾ cup) Nature’s Touch Frozen Mangoes

15 mL (1 Tbsp) honey

60 mL (¼ cup) oats

2 mL (½ tsp) ground turmeric

60 mL (¼ cup) coconut yogourt

180 mL (¾ cup) coconut milk or unsweetened almond milk

3 ice cubes

Place all ingredients in a blender and mix until smooth and well blended with no chunks of fruit.

NATURE’S TOUCH

FROZEN MANGOES

Itm. 425487

525 g (3 cups) cooked black beans, drained and rinsed

55 g (⅓ cup) medium yellow onion, grated

2 garlic cloves, minced

2 canned chipotle peppers in adobo sauce, diced

30 mL (2 Tbsp) adobo sauce

15 mL (1 Tbsp) tamari

15 mL (1 Tbsp) balsamic vinegar

5 mL (1 tsp) ground cumin

2 mL (½ tsp) sea salt

2 mL (½ tsp) freshly ground black pepper

1 large egg, beaten

60 g (1 cup) panko

Extra-virgin olive oil, for brushing

Hamburger buns, for serving

Desired fixings, for serving

In a large bowl, combine the beans, onion, garlic, chipotle peppers, adobo sauce, tamari, vinegar, cumin, salt and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Fold in the panko.

Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, refrigerate for 20 minutes to firm up or mash the beans a bit more.

Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. Alternatively, preheat an outdoor grill to 205 C (400 F). Lightly brush the patties with olive oil, prepare the grill with cooking spray and grill for 8 minutes on the first side and 4 minutes on the second side. Serve with hamburger buns and desired fixings. Makes 6 servings.

Tip: For a vegan version, instead of the egg use 15 mL (1 Tbsp) ground flaxseed mixed with 37 mL (2½ Tbsp) warm water that has sat and thickened for 5 minutes. Increase burger cooking time by 2 minutes, if grilling.

Recipes and photos courtesy of Jeanine Donofrio (loveandlemons.com)

555 g (3 cups) cooked quinoa

150 g (1½ cups) roasted tomatoes

40 g (2 cups) arugula

105 g (1 cup) cucumber, sliced

60 g (1 cup) mixed basil and mint leaves

115 g (¾ cup) feta, crumbled

100 g (¾ cup) kalamata olives, pitted and sliced

80 g (½ cup) red onion, diced

45 g (⅓ cup) pine nuts, toasted

2 garlic cloves, grated

250 mL (1 cup) Italian dressing, divided

2 mL (½ tsp) sea salt

Freshly ground black pepper, to taste

Red pepper flakes, to taste

165 g (1 cup) chickpeas, roasted

In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumber, basil and mint, feta, olives, onion, pine nuts and garlic. Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve. Makes 6 servings.

Tip: Make this recipe vegan by omitting the cheese.

Recipes and photos courtesy of Jeanine Donofrio (loveandlemons.com)

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