snacks

Portions:  4
Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients

• 30 mL (2 tbsp.) olive oil
• 3-4 cloves of garlic, chopped
• 1 bag frozen extra-fine green beans
• salt and hot pepper flakes to taste
• 225 g (1/2 lb) northern shrimp
• 750 mL (3 cups) penne
• 375 to 500 mL (1 ½ to 2 cups) cherry tomatoes, cut in half
• 80 mL (1/3 cup) chopped fresh dill

Preparation

1. In a saucepan, heat oil over medium-high heat and sauté garlic for 2 minutes.
2. Add green beans, salt and hot pepper flakes and cook for 2 minutes. 
3. Add shrimp and penne and cook for 2 minutes more, stirring.
4. Pour 560 mL (2 ¼ cups) boiling water into the pan, cover and cook for 10 minutes, stirring frequently.
5. Add the cherry tomatoes and continue cooking until the pasta is done.
6. Add dill, adjust seasoning and serve.

Portions: 4-6
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

• 1 bag (750g) Thai-style frozen vegetable mix
• 30 ml (2 tbsp) sesame or vegetable oil
• 450 g (1 lb) skinless boneless chicken breast, cut into strips
• 125 ml (1/2 cup) water
• 1 pouch (28 g) Suwong Oriental Stir-Fry Mix

Preparation

1. In a large skillet, heat 15 ml (1 tbsp) oil; over high heat, stir-fry chicken strips about 6 minutes. Remove chicken from skillet and keep warm.
2. In the same skillet, heat 15 ml (1 tbsp) oil; stir-fry the vegetable mix for about 5 minutes, or until completely thawed.
3. Add water. Sprinkle Oriental seasoning over vegetables, in skillet. Cook and stir until sauce is thickened and vegetables are tender, 2 to 3 minutes.
4. Return chicken strips to skillet. Combine with vegetables and serve.

Variation: for a homemade oriental sauce, replace one 28 g pouch of Suwong Oriental Stir-Fry mix and 125 ml (1/2 cup) water by the following: 1 garlic clove, minced; 2 ml (1/2 tsp) ground ginger or 10 ml (2 tsp) finely chopped ginger root; 20 ml (1 1/2 tbsp) cornstarch; 125 ml (1/2 cup) chicken broth; 30 ml (2 tbsp) soy sauce, or to taste; 15 ml (1 tbsp) roasted sesame seeds. Suggestion: serve with vermicelli rice or white rice. 

Portions: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
 

Ingredients

• 1 bag of 500g of frozen riced cauliflower
• 2 tsp (10 ml) olive oil
• Salt and freshly ground pepper
• 2 eggs
• 1 tsp (5 ml) chili powder
• ½ cup (125 ml) breadcrumbs
• ½ cup (125 ml) grated cheese, your choice
• 2 tbsp (30 ml) olive oil
• 4 hamburger or 8 mini hamburger buns
• 1 cup (250 ml) baby arugula

Spicy lime mayo:

• ⅓ cup (80 ml) mayonnaise
• 1 tbsp (15 ml) lime juice
• 1 tsp (5 ml) lime zest
• 1 tsp (5 ml) sriracha

Preparation

1. Preheat oven to 425 oF (210 oC). Spread cauliflower onto a baking sheet lined with parchment paper. Drizzle with olive oil and season generously. Roast for 30 minutes, turning halfway through cooking. Let cool.
2. In the meantime, mix together all ingredients for spicy lime mayo. Set aside in the fridge.
3. Beat eggs with chili powder. Add cooled cauliflower, breadcrumbs and grated cheese.
4. Make 4 or 8 patties.
5. Heat a pan to medium and add olive oil.
6. Cook mini hamburgers for 2 to 3 minutes each side or 4 to 5 minutes each side for larger burgers.
7. Reheat buns in a frying pan or in the oven. Top each with a burger, spicy lime mayo and arugula.

Portions: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
 

Ingredients

• 1 bag frozen extra-fine green beans
• 500 mL (2 cups) frozen small peas
• 125 mL (1/2 cup) sliced radishes
• 15 mL (1 tbsp.) lemon juice
• 1 mL (1/4 teaspoon) salt
• 1 mL (1/4 teaspoon) sugar
• 250 mL (1 cup) basmati rice
• 15 mL (1 tablespoon) olive oil
• 2 mL (1/2 teaspoon) ground turmeric
• Salt and pepper from the mill
• 250 mL (1 cup) red grapes, quartered
• 1 French shallot, chopped
• 125 mL (1/2 cup) coarsely chopped fresh parsley
• 80 mL (1/3 cup) walnuts, pecans or crushed almonds
• 125 mL (1/2 cup) feta cheese
• 45 mL (3 tbsp.) tahini
• 45 mL (3 tbsp.) maple syrup
• 45 mL (3 tablespoons) lemon juice
• 5 mL (1 tsp.) zaatar

Preparation

1. Place the radishes in a bowl, add the lemon juice, salt and sugar. Let marinate while preparing the recipe.
2. Rinse rice under cold water and drain.
3. In a large, deep skillet or saucepan, heat oil over medium-high heat. Add rice and stir to coat. Add 430 mL (1 3/4 cups) water, turmeric, salt and pepper. 
4. Bring to a boil, reduce heat to low, cover and cook for 10 minutes.
5. Add peas and beans to rice and continue cooking for 10 minutes or until rice has absorbed all water and beans are tender.
6. Meanwhile, in a bowl, combine grapes, shallot, parsley, walnuts and feta cheese.
7. In another bowl, mix tahini with syrup, lemon juice and zaatar. Add water if necessary and season to taste.
8. Remove pan from heat, top with grape and nut mixture and tahini sauce and drained pickled radishes.