Category Archives: Holiday Meals

Thanksgiving Recipes With Almond Breeze

So you’ve got your turkey ordered and your silver’s polished, now what to serve on the side?  Almond Breeze has some great recipes for side dishes packed with nutrition and flavour. Sweet Potato Hummus to start, a Cream of Carrot Soup, Moroccan Quinoa Salad and a smoothie!

thanksgiving almond breeze

Sweet Potato Hummus
Roasted sweet potatoes and shallots are puréed with chickpeas for a sweet and savoury homemade hummus.
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 12 servings
1 sweet potato, peeled and chopped (about 2 cups)
3 shallots, peeled and halved
4 cloves garlic, peeled
1/3 cup (75 mL) olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (540 mL) chickpeas, drained
1/2 cup (125 mL) Almond Breeze® Vanilla
1/4 cup (60 mL) tahini
1/4 tsp (1 mL) each paprika and ground cumin
Carrot and celery sticks
Whole grain crackers
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp each salt and pepper. Spread on baking sheet; bake in 400°F (200°C) oven for 20 to 30 minutes until tender. Let
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until smooth. Sprinkle with extra paprika
before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.

cream of carrot soup with almond croutons

Cream of Carrot Soup with Almond Croutons
Simple, warming and delicious. The perfect creamy soup made even better with crunchy almond croutons!
Yield: 4 Servings
2 1/2 lbs (1.125 kg) carrots, peeled and chopped
2 slices whole grain bread*
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) sliced almonds
1/2 cup (125 mL) Almond Breeze® Unsweetened Original
1/2 tsp (2 mL) fresh tarragon, finely chopped
1/2 tsp (2 mL) fresh sage, finely chopped
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
Preheat oven to 350˚ F (180˚C).
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then
reduce to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to
cool. Reserve 1 cup (250 mL) of the cooking water.
Meanwhile, slice bread into 1/4 inch (5 mm) cubes to make croutons. Add cubed bread to a large mixing bowl with
olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for
15-20 minutes or until golden brown and crunchy.
Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond beverage, tarragon,
sage and remaining sea salt and pepper; puree soup until well combined. Transfer soup to four serving
bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread

moroccan quinoa salad with sweet potatoes and spinach 009

Moroccan Quinoa Salad with Sweet Potato and Spinach
Prep Time: 15 Minutes Cook Time: 30 Minutes
Yield: 4 servings
1 sweet potato, peeled and chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground
pepper 2 cups (500 mL) cooked quinoa
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) sliced dried apricots
1/4 cup (60 mL) sliced natural almonds
1/4 cup (60 mL) pomegranate seeds (arils)
2 tbsp (30 mL) chopped fresh cilantro
1/2 cup (125 mL) Almond Breeze® Unsweetened Vanilla
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
Dressing: In blender, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper;
blend until smooth.
Toss together sweet potato, olive oil, salt and pepper; spread on baking sheet. Bake in 400°F (200°C)
oven for about 30 minutes or until fork-tender; let cool.
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and
cilantro; toss with 1/3 cup (75 L) Dressing. (Refrigerate remaining dressing for another use.)

Pomegranite Smoothie

Pomegranate Pow
Yield: 2 Servings
Fresh pomegranates are a holiday season favourite, but this fresh smoothie lets you indulge in the sweet, tart taste
of pomegranate all year round!
1 cup (250 mL) Almond Breeze® Vanilla
1/2 cup (125 mL) pomegranate juice
1 cup (250 g) frozen unsweetened strawberries, partially thawed
1 ripe banana, peeled, sliced
Blend all ingredients in a blender until smooth. Pour into a glass and serve immediately.

*Sponsored by Almond Breeze

Apple Cider sweetened with Xyla® 

Brrr folks. It is January and it’s not getting any warmer anytime soon. After those days on the mountain, or just around the block, be sure to warm up with this delightful and healthier cider!

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 Xyla®, is a natural sugar alternative made from North American hardwood, that looks and tastes just like sugar, and replaces it 1:1 in any recipe. Xyla® xylitol has a myriad of health benefits including 40% fewer calories and 75% fewer carbs than sugar.  It also promotes good dental health and prevents ear infections in children.

1L apple cider (we recommend Taves Family Farms)
1L cranberry juice
¼ cup Xyla®
2 cinnamon sticks
1 tsp. cloves
1 lemon thinly sliced


Combine all ingredients in a pot, bring to a boil and simmer for 15 mins.  Remove lemon, clove and cinnamon and serve hot in cool mugs. For kids leave out some of the spice.

Chef Dino Renaerts’ Turkey Recipes

We’ll be publishing some recipes over the holidays to help make your holiday food prep easier. We’ll have some of our own of course, but we just had to post some from our pal Chef Dino Renaerts as he has teamed up with President’s Choice for these great turkey recipes. The Turkey Sous-Vide recipe is a sure fire way to keep your turkey moist and can be prepared a week in advance. (A bake-alternative method is also included in the recipe for those who don’t have the immersion circulator).

As for those tasty turkey leftovers the next day: Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes captures comfort and the flavours of the season.

Cedarlane Sous Vide

If you do not yet have an immersion circulator, we have the SousVide Supreme from Cedarlane and LOVE IT! They currently have the unit on sale and it makes a great gift for the chef in your life.

Let us know what you are cooking over the holidays!

Dino Renaerts

Here’s Chef Renaerts, who, along with his partner Nessa van Bergen, own Bon Vivant, a catering and culinary arts company whose dished we’ve had the pleasure of sampling several times.  Might be too late to book them for this holiday season, but at least you’ve got his turkey recipes.

Turkey Sous-Vide Created by Chef Dino Renaerts


1 (7-9 kg) PC® Free From Air-Chilled Whole Turkey
2 cups white wine
¼ cup PC® Dijon mustard
2 tbsp PC® black label Lucques olive oil
1 pkg PC® Thyme
1 pkg PC® Sage
1 PC® Organic onion, julienned
3 cloves garlic, peeled and smashed
3 shallots, diced
To taste PC® sea salt
To taste PC® Telicherry Peppercorns
¼ lb unsalted butter
1 pkg PC® Free From Prosciutto

To taste PC® Holiday Sauce – Cranberry with Port Wine


  1. Mix PC® Dijon mustard, white wine and PC® black label Lucques olive oil together in a bowl. Add julienned onion, garlic and mix together. Season generously with sea salt and cracked pepper and set aside.
  2. Debone the turkey leg: split the leg to separate the drumstick from the thigh. Bone-out thighs and set meat aside in refrigerator. Drumstick and bones can be reserved to roast to make stock and soup separately.
  3. Trim remaining PC® Free From Air-Chilled Whole Turkey to make a turkey crown: chop the back bone so as to leave the carcass rounded with breasts still attached.
  4. In a deep dish or a large re-sealable freezer bag, add dijon marinade, de-boned turkey thigh meat and turkey crown. Refrigerate and marinate overnight.
  5. When ready, remove from refrigerator, discard marinade and pat dry.
  6. Assembly of turkey thigh roulade: in a pan on medium heat, melt 3 tbsp. of butter, and sauté diced shallots until translucent and just starting to brown. Set these aside to cool. Lay two slices of PC® Free From Prosciutto on a clean work surface. Lay turkey thigh meat in a single layer on top, season generously with salt and pepper, and add a sprinkling of chopped PC® Thyme and PC® Sage. Roll thigh meat into a tight roll – prosciutto should be on outside of roll. Tie with butchers twine and place in vacuum seal bag.

To Sous Vide

  1. You will need an immersion circulator and vacuum sealer.
  2. Vacuum seal turkey thigh roulades. Cut the turkey breast from the marinated turkey crown to remove from bone and place in vacuum pack, seal.
  3. Prepare circulator with water, and preheat circulator to 150oF. Place vacuum sealed turkey (thighs and breast) into the water bath. Cook breasts for 2 hours and thighs for 2.5 hours.
  4. Carefully remove vacuum packs and place into an ice bath (a bowl filled with cold water and ice cubes). Do not open the vacuum packs: once chilled, turkey can be kept in refrigerator for up to a week.
  5. When ready to serve, remove breasts and thighs from vacuum bags, pat dry with paper towels and season with salt and pepper. Pre-heat oven to 350oF.
  6. Heat a skillet on medium-high heat and add the turkey pieces, searing skin side down, until skin is crispy and golden. Remove from skillet and place on a baking sheet with a drip rack. Place in oven and bake for 15 minutes, until warm all the way through.
  7. Carve and serve with PC® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Alternative Preparation: Bake

  1. Pre-heat oven to 400oF.
  2. Place turkey crown into roasting rack with a drip tray. Rub room-temperature butter over turkey skin and season with salt and pepper. Place the prosciutto wrapped thighs on drip tray also.
  3. Brown turkey and thighs for 15-20 minutes or until skin is golden. Reduce temperature to 350oF and cook turkey until it reaches an internal temperature of 150oC (using a meat thermometer), about 1-1.5 hours.  Remove from oven and cover with foil and a dish towel let rest for half an hour before carving. The internal temperature of the turkey will keep rising while it rests.

Carve and serve with PC® Cranberry with Port Wine Holiday Sauce, and home-made gravy. 

Turkey Popovers, Chef Dino Renaerts, President's Choice

Turkey Stuffed Yorkshire Pudding served with roasted mini sweet potatoes Created by Chef Dino Renaerts


250 ml water
250 ml milk
500 ml whole eggs
2 eggs, whites only
500 ml all-purpose flour
1 tsp each of chopped PC® Thyme and PC® Sage
Salt and pepper to taste
4 slices PC® Free From Prosciutto, chopped roughly
1 cup PC® black label Isle of Man cheddar, grated
2 cup PC® Mini Sweet Potatoes, halved
2 Tbsp PC® New World EVOO
Leftover PC® Free From Air-Chilled Whole Turkey, shredded and warmed
To taste PC® Cranberry with Port Wine Holiday Sauce


  1. In a blender, place water, milk, whole eggs, egg whites, flour, thyme, sage and salt and pepper. Blend on high speed for 2 minutes. Allow batter to rest in the fridge for half an hour.
  2. Pre-heat oven to 375oF.
  3. In a muffin tin, pour reserved turkey drippings from day before to fill to the ¼ mark. Place in oven and heat until hot, approximately 5 minutes. Remove from oven.
  4. Remove batter from fridge, give it a stir, and pour into hot tins, filling to just below the top of the muffin tin. Add chopped PC® Free From Prosciutto and grated PC® black label Isle of Man cheddar to each tin.
  5. On a baking sheet, place halved PC® Mini Sweet Potatoes and toss with 2 tbsp. olive oil. Season with salt and pepper.
  6. Place both the yorkshire puddings and the sweet potatoes in the oven. Bake until yorkshire puddings have risen and are browned, approximately 35 to 40 minutes, and the sweet potatoes are golden and crisp. Turn oven down to 300oF, and continue to bake for 10 more minutes. Remove from oven.
  7. Fill each yorkshire puddings with warmed shredded turkey leftovers. Serve with PC® Cranberry Port Wine Sauce, and roasted PC® Mini Sweet Potatoes, roasted to perfection.