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Recipes

Air-Fryer Pecan Chicken Sliders:

Ingredients

  • 900g/2lb Brussels sprouts, trimmed12 small boneless skinless chicken thighs (about 2 pounds)
  • 4 cups finely chopped pecans
  • 1 large egg, beaten
  • 1/4 cup 2% milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2-3 dashes hot pepper sauce, such as Tabasco
  • Cooking spray
  • BOURBON BERRY JAM:
  • 1 package (16 ounces) frozen unsweetened mixed berries
  • 1 cup sugar
  • 1/3 cup bourbon
  • 1/4 cup cornstarch
  • SLAW:
  • 1 package (16 ounces) tri-color coleslaw mix
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 3 tablespoons lime juice
  • 2 packages (12 ounces each) Hawaiian sweet rolls, split


Method

  1. Preheat air fryer to 375°
  2. Flatten chicken to 1/2-in. thickness; cut each thigh in half. Place pecans in a shallow dish. In another shallow dish, whisk together egg, milk, salt, pepper and pepper sauce. Dip chicken in egg mixture, then coat with pecans. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray.
  3. Cook until golden brown, turning once, 8-10 minutes.
  4. Meanwhile, combine jam ingredients in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick, 1-2 minutes.
  5. Remove from heat; crush berries to desired consistency.
  6. For slaw, in a large bowl, combine coleslaw mix, mayonnaise, sugar and lime juice. To assemble, spoon 1 heaping tablespoon jam onto bottom of each roll. Layer with hot chicken and slaw; replace tops.


ALMONDS:
Brussels sprouts gratin with bacon, cream and almonds

You won't hear any protests at this sprouts dish - almonds, double cream, bacon and parmesan make for a luscious accompaniment for traditional turkey. By Sophie Grigson 

Ingredients

  • 900g/2lb Brussels sprouts, trimmed
  • 20g/¾oz butter
  • 4 tsp sunflower oil
  • 150g/5oz bacon lardons (or rindless back bacon, cut into short fat strips)
  • 20g/¾oz flaked/diced almonds
  • 400ml/14fl oz double cream
  • 2½ tsp lemon juice
  • 5 tbsp fresh white breadcrumbs
  • 4 tbsp freshly grated Parmesan
  • salt and freshly ground black pepper


CASHEWS: 
Cashew-crusted salmon with bok choy

Recipe courtesy of Robin Miller

Ingredients

  • 2 tablespoons olive oil, divided
  • 6 salmon fillets
  • 1/3 cup honey mustard
  • 2 tablespoons onion flakes
  • Freshly ground black pepper
  • 1/2 cup finely chopped dry-roasted cashews
  • 2 cloves garlic, minced
  • 1 bunch bok choy, rinsed well and chopped

Method

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
  2. Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
  3. Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.

    Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.