Category: Food & Drink

What: Halo Top Creamery is debuting its first ever seasonal flavour, Pumpkin Pie, for Canadian fans to enjoy. The new flavour delivers the perfect pumpkin spice-infused taste complete with pie crust pieces and will be available for a limited time beginning in September to mid-November.

About: To celebrate the first day of fall, September 22, the company is offering fans a chance to get their hands on this brand new flavour or any other Halo Top flavours for FREE! Check back here on September 22 at 12:01 am (EDT) to print out a coupon and to redeem a FREE pint (473 ml container). There are 10,000 coupons available for print – so get yours while they last!

Bonus: Each serving of Halo Top has 80-100 calories and only 6-8 grams of sugar. You can enjoy this premium treat without any of the guilt.

Where: The coupon is only redeemable on September 22 at select stores nationwide. Check the store locator at halotop.ca. Visit halotop.ca or join the conversation at Facebook  Instagram and Twitter.

Summer is the season of patios, simple meals and outdoor cooking. This season, Master Chef Canada’s Julie Miguel has partnered with Maple Leaf foods to create simple family-favourite recipes to inspire summer entertaining. From hot dogs to ham and everyone’s breakfast favourite, bacon, all of these recipes have been made with real simple ingredients you can feel good about feeding to the whole gang. Here’s our favourite recipe pick!

Big Batch Ham, Cheese and Vegetable Pancakes (Makes 25 pancakes)

Ingredients:
3 cups Maple Leaf Smoked Black Forest Ham, chopped into 1⁄4-inch cubes
1 small cabbage, very thinly sliced (about 5-6 cups)
4 medium carrots, peeled and finely grated (about 2 cups)
1 bunch asparagus, sliced into thin rounds (about 4 cups)
4 scallions, thinly sliced
1 cup all-purpose flour
24 eggs, lightly beaten
2 cups cheddar cheese, finely shredded
kosher salt and pepper, to taste
canola oil, for frying

Directions:
In a large bowl, combine ham, cabbage, carrots, asparagus and scallions. Add in flour and toss to coat evenly the vegetables. In a separate bowl, add eggs, cheddar, salt and pepper. Whisk to combine. Pour the egg mixture over the cabbage mixture. Stir to combine and evenly coat the vegetables. Heat a large, heavy frying pan to high heat. Add canola oil and let the pan continue to warm up. Pour mixture, 1⁄2 cup at a time, into the pan, making sure they do not overlap in the pan. Using a spatula, slightly flatten pancakes so they spread out slightly. Cook until the edges turn golden brown, about 2 minutes. Flip pancakes and cook for another 2 minutes or until golden brown and cooked through. Continue cooking pancakes in batches, removing any stray crispy vegetable or egg pieces. Refresh the oil every few batches to avoid getting burnt bits in your pancakes. Remember to allow the oil to heat before adding in your next batch. Store in a sealed container, refrigerated, for up to 4 days. Serve pancakes hot, warm or even cold – they taste great any way you serve them!

TIPS

-Because of the big batch, you might find it easiest to do the mixing with clean hands versus a wooden spoon or spatula.

-Depending on the size of your frying pan, you can make the pancakes in batches of 3 to 4 at a time.
-You can reheat the pancakes in a toaster oven, microwave or frying pan until warm.

Maple Leaf Foods is removing all artificial preservatives, flavours, colours and sweeteners from its products as the company advances its commitment to be a leader in sustainable protein. The change is grounded in Maple Leaf’s largest ever consumer research project which showed that Canadian consumers are increasingly interested in their food and its production, seeking responsible food options that they can feel good about.

For more info and recipes visit www.mapleleaf.ca  @MapleLeafFoods @Julie_Miguel_

Yogurt, Mixed Berries and Dark Chocolate Parfait. Recipe courtesy of Lisa Canning

With Mother’s Day fast approaching, it’s time to remind mom about the importance in taking a well-deserved time out. From decadent and nutritious snack ideas, to taking a moment for mom, Green & Black’s has partnered with Canadian moms and celebrated foodies. Here’s our favourite foodie recipe courtesy of Lisa Canning – full-time designer, lifestyle expert and mom of six!

Yogurt, Mixed Berries and Dark Chocolate Parfait
Prep time: 20 minutes
Serves: 4

Ingredients:
2 cups (500mL) vanilla Greek yogurt, divided
1 cup (250mL) roasted walnuts, coarsely chopped and divided
1 cup (250mL) granola, optional, divided
3 cups (750mL) mixed berries, divided
100 grams (1 bar) Green and Black’s 70% Dark Chocolate, coarsely chopped
4 mint leaves for garnish (optional)
4 glass jars with tight sealing lids

Directions: Spoon 1/4 cup (60mL) yogurt into each of 4 glass jars. Top each with 2 Tbsp (30mL) walnuts, 2 Tbsp (30mL) granola and 1/4 cup (60mL) berries. Repeat to make another layer using remaining ingredients or until jar is approximately 3/4 full. Sprinkle 25 grams (1/3 bar) chocolate to cover the surface. Top with more mixed berries and a mint leaf for garnish. Refrigerate until ready to eat.

For more info visit www.greenandblacks.co.uk @greenandblacks @lisa_canning

Where: Zibi, Albert Island, 6 Booth Street, Ottawa
When: April 30, 2018 from 6pm to 11pm
Cost: Tickets 55$ available online via www.enjoymadewithlove.com  
**Only 300 tickets available. All tickets include access to all the cocktails as well as delicious treats offered in collaboration with some great local restaurants.**

Details: The 2017-2018 tour of Made With Love, the most extravagant mixology competition in Canada, comes to its conclusion with the ultimate and most spectacular stage of the competition:  the National Finals! On April 30th, Ottawa will be hosting the final event, which will challenge the 17 finalists who achieved to carve out their place competing at the nine Regional Finals across the country this year!

For this final challenge, which brings together Canada’s most passionate cocktail-makers, the event will take on the vibe and feel of a show inspired by music! The barchefs will have to create the best cocktail they can imagine by drawing upon a soundtrack of their choice.

Here Are The Finalists For The 2017-2018 Tour:
Quebec City
Judges’ Choice: Marie-Alexe St-Cyr/ Le Sam – Bistro Évolutif
Public’s Choice: Pier-Olivier Dumont/ Shaker Charlesbourg

Winnipeg
Judges’ Choice: Justin Cyr/ Cornerstone Bar And Restaurant
Public’s Choice: Adam Kowal/ Kingshead Pub Winnipeg

Edmonton
Judges’ Choice: Tyler Gushaty/ Independent
Public’s Choice: Leland Morrison/ The Black Pearl

Calgary
Judges’ Choice: Ian storcer/ Proof
Public’s Choice: Andrew Derksen/ Charbar

Vancouver
Judges’ Choice: Chelsea Rose Schulte/ Cocktails & Canapés
Public’s Choice: Dylan Williams/ Westin Bayshore

Halifax
Judges’ Choice: Marika Bouchard/ Black Sheep Restaurant

Montreal
Judges’ Choice: Antoine Vendette/ Barraca Rhumerie Montréal
Public’s Choice: Isaac Bédard/ Crowd Bar & Flair

Ottawa
Judges’ Choice: Eric Romolock/ Fauna Food + Bar
Public’s Choice: Jason Frederick/ Common Eatery

Toronto
Judges’ Choice: Axl Gonzalez/ Los Colibris
Public’s Choice: Harrison Lee/ The Diplomat

More Info: www.enjoymadewithlove.com @_MadeWithLove_

You have probably heard of Blue Diamond Almond Breeze, a delicious non-dairy beverage perfect for versatile sweet and savoury dishes, but we’re betting you might not know just how well Almond Breeze knows almonds. Here are a few interesting facts…

– The Blue Diamond Growers cooperative has been growing almonds on the beautiful orchards in Sacramento, California, for over 100 years.

-Blue Diamond’s 3,000+ growers range from first-to-fourth-generation almond-growing families. Having perfected their craft, each carton of Almond Breeze is delivered with carefully selected almonds you can trust and family pride in every drop.

-California produces over 80% of the world’s almond supply.

-Almonds are 100% dependent on honey bee pollination. When the California almond orchards bloom, more than a million colonies of honey bees are placed in the orchards to pollinate the crop.

Here’s one of our favourite recipes from Almond Breeze, Courtesy of A Beautiful Mess:
Frozen Almond Spiced Chai
Ingredients:
1 cup Vanilla Almond Breeze milk
2 chai tea bags 
Frozen yogurt
Ground nutmeg
Ground cinnamon
Ground ginger
Pure vanilla extract
Honey
Cinnamon sticks, for garnish (optional)

Directions: The day before, freeze some Almond Breeze into ice cubes. An hour (or more) before making your shake, heat 1 cup Almond Breeze and let it cool in the fridge with 2 chai tea bags to infuse.

In a blender, combine the infused Almond Breeze; 4 scoops frozen yogurt; 6 Almond Breeze ice cubes; 1 pinch each ground nutmeg, cinnamon, and ginger; 1/4 teaspoon pure vanilla extract; and 1 tablespoon honey. Blend to perfection! Top with whipped cream and cinnamon. Garnish with a cinnamon stick. Enjoy!

To learn more on why Almond Breeze products are the perfect choice for your cooking needs or for full recipes, please visit www.almondbreeze.ca @AlmondBreeze