Last Minute Holiday Recipes – Quickies From Presidents Choice – Part 1


Grab a Few Items From Presidents Choice For Quick Holiday Dishes

We attended a little holiday party at Ritual this month hosted by Presidents Choice and Thea VanHerwaarden , a local food and lifestyle expert and we have some of the recipes she created to share. These are quick ones and can rescue you from holiday stress with big flavour and little effort. Brussels Sprouts, Gnocchi and Smoked Salmon Yorkies!

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Sautéed Brussels Sprouts with Sage Bread Crumbs

One-skillet sides make all the difference when preparing multi-course holiday meals – no jostling over oven space and fewer dishes to tackle at the end of the night. This colourful dish is made using frozen Brussels sprouts, which take just minutes to cook, and gets topped with crispy herbed bread crumbs for a hit of crunch.

Makes: 8 servings                                                  
Prep time: 10 minutes
Cook time: 20 minutes
Ready in: 25 minutes                  
Difficulty Level: Easy

Per serving: 140 calories, fat 8 g (3 g of which is saturated), sodium 300 mg, carbohydrate 14 g, fibre 5 g, sugars 3 g, protein 7 g


  • 1 tbsp (15 mL) PC® Unsalted Country Churned Butter
  • 1/3 cup (75 mL) panko bread crumbs
  • 2 tbsp (25 mL) finely chopped fresh sage
  • 2 tbsp (25 mL) olive oil
  • 2 pkg (500 g each) frozen PC® Baby Brussels Sprouts
  • 1/2 tsp (2 mL) each salt and freshly ground black pepper
  • 3 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) PC® Italian Diced Pancetta (about half 150 g pkg)
  • 2 tsp (10 mL) sherry vinegar


  1. Melt butter in large nonstick skillet over medium heat. Add bread crumbs and sage; cook, stirring occasionally, until bread crumbs are golden, about 5 minutes. Transfer to small bowl; set aside. Wipe out skillet.
  2. Heat 1 tbsp oil in same skillet over medium heat. Add frozen Brussels sprouts, salt and pepper; cook, stirring often, until beginning to soften, 6 to 8 minutes.
  3. Add remaining 1 tbsp oil, shallots, garlic and pancetta; cook, stirring often, until shallots and Brussels sprouts are softened and pancetta is crispy, about 5 minutes.
  4. Add vinegar; cook, stirring often, 1 to 2 minutes. Transfer to serving dish. Sprinkle with bread crumb mixture.
  5. Chef’s Tip: If you don’t have sherry vinegar, use red wine vinegar or cider vinegar instead.

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Double-Smoked Salmon and Sweet Pea Yorkies

A creamy sweet pea purée (conveniently made with frozen peas) nestled into crispy Yorkshire puddings adds fresh flavour and colour to your holiday spread. The extra-long slices of smoked salmon are especially easy to roll into elegant rosettes for an impressive finishing touch.

Makes: 12 servings                                                   
Prep time: 15 minutes
Cook time: 6 minutes
Ready in: 20 minutes                  
Difficulty Level: Easy

 Per serving: 100 calories, fat 5 g (2 g of which is saturated), sodium 270 mg, carbohydrate 9 g, fibre 1 g, sugars 2 g, protein 6 g


  • 1 cup (250 mL) frozen PC® Small Sweet Peas
  • 1/2 cup (125 mL) fresh mint
  • 1/2 cup (125 mL) PC® Ricotta Whey Cheese
  • 1 tbsp (15 mL) PC® Creamy Horseradish Sauce
  • 1 tbsp (15 mL) each grated lemon zest and fresh lemon juice
  • 1/4 tsp (1 mL) salt
  • 1 pkg (185 g) PC® Yorkshire Pudding
  • Half pkg (300 g pkg) frozen PC® Double Smoked Oak-Smoked Long-Sliced Scottish Atlantic Salmon (about 6 slices), thawed and halved lengthwise


  1. Preheat oven to 400°F (200°C). 
  2. Bring small saucepan of water to a boil. Add frozen peas; reduce heat to a simmer. Cook 2 to 3 minutes. Drain and rinse under cold water until chilled. Drain well. 
  3. Combine peas, mint, ricotta, horseradish sauce, lemon zest, lemon juice and salt in food processor. Pulse, stopping to scrape down bowl if necessary, until smooth. Transfer to small bowl; cover and refrigerate until needed.
  4. Arrange frozen puddings in single layer on baking sheet. Bake 4 minutes. Transfer puddings directly to rack to cool completely
  5. Spoon pea mixture into cooled puddings, dividing evenly. Beginning at 1 short end, loosely roll up each piece of salmon to make 12 rosettes. Arrange 1 rosette in centre of each pudding.
  1. Chef’s Tip: Garnish with pea shoots and sprinkle with cracked black pepper.
  2. pc hol17 gnocchiwgorgonzolasauce p h 6038319034

Crispy Gnocchi with Bruschetta and Arugula Salad

Gnocchi is traditionally prepared by simmering the dumplings in water or sauce, but searing them in garlic-infused oil gives a crispy exterior and adds rich caramelized flavour. Enjoy with toasted baguette for a light main, or divide into smaller portions and serve as an appetizer or first course.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ready in: 20 minutes
Difficulty Level: Easy

Per serving: 310 calories, fat 18 g (4 g of which is saturated), sodium 610 mg, carbohydrate 31 g, fibre 3 g, sugars 7 g, protein 8 g

• 1/4 cup (50 mL) olive oil
• 3 cloves garlic, thinly sliced
• 1 pkg (350 g) PC® Gnocchi Potato Dumplings NEW
• 1 tbsp (15 mL) PC® Splendido White Condiment With Balsamic Vinegar of Modena
• 1/4 tsp (1 mL) each salt and freshly ground black pepper
• 6 cups (1.5 L) lightly packed PC® Organics Baby Arugula
• 1/2 cup (125 mL) PC® Tomato Basil Bruschetta Topping
• 1/4 cup (50 mL) shaved PC® Splendido Parmigiano Reggiano Cheese
1. Heat 2 tbsp oil in large nonstick skillet over medium heat. Add garlic; cook, stirring often, until golden, 3 to 4 minutes. Transfer garlic with slotted spoon to small bowl, leaving oil in skillet. Set garlic aside.
2. Heat same skillet over medium heat. Add gnocchi; cook, turning occasionally, until golden and crispy, 6 to 8 minutes.
3. Meanwhile, whisk together remaining 2 tbsp oil, white condiment, salt and pepper in large bowl. Add arugula and garlic; toss to coat. Divide among serving plates. Top with gnocchi, dividing evenly.
4. Heat same skillet over medium heat. Add bruschetta topping; cook, stirring often, until heated through, about 1 minute. Spoon over gnocchi mixture and top with cheese, dividing evenly.
Chef’s Tip: Keep a close eye on the sliced garlic as it’s cooking – it can quickly go from golden to burned.

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