Tag Archives: Real Canadian Superstore

Picnicking in Style on Global TV

June 30 Global TV talking picnicking in style.

****In the interest of getting some reference material up this is just in point form for now. Check back for full story***

1) Canadian Tire – outdoor Shelter, portable coolers, picnic blanket

2) Picnic Items from Bacci’s on 12th and Granville – Place Settings & Cutler and Picnic food from Dirty Apron

3) Picnic Items from Real Canadian Superstore and Picnic food from Presidents Choice and Pete’s Meats on 12th and Arbutus

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Start at Canadian Tire where you can pick up a shelter, coolers and picnic table clothes.

ShelterBeach Blanket, Picnic Coolers, Table Cloth

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If you are looking for some unique items, head to Bacci’s on 12th and Granville.

Picnic Blanket, Plates, Bowls and Cups, Tablecloth and Napkins, Picnic cutlery.

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Dirty Apron has a complete picnic, everything you need in Gourmet Picnic.

Sandwiches  Prosciutto with figs, watercress, Brie cheese, and balsamic onions on fresh-baked baguette and  Confit albacore tuna with citrus mayonnaise, smoked paprika, fennel, basil, Parmesan on fresh-baked baguette

Salads Roasted mushrooms with puffed black rice, shallots, Thai style chimichurri and a sherry vinaigrette – Israeli cous-cous, fire roasted peppers, cherry tomatoes, grilled eggplant, asparagus, zucchini and lemon vinaigrette

Desserts Triple chocolate chip cookie, Oatmeal coconut raisin cookie, Chocolate pistachio cream cheese brownies

Charcuterie + Cheese Boards – Oyama Meat’s Italian prosciutto and mild soppresata salami – Comte and Brie cheese from France – Elsa’s Story Rosemary & Olive Oil Crackers – House-made hummus Organic fruit

Beverages – Flavoured San Pellegrino – Limonata and Aranciata

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Real Canadian Superstore a great place to pick up picnic essentials

PC Home Essentials Salad caddie, bamboo plates, glasses, napkins, tray and serving tongs.

PC Insiders Collection PC Organics Lemonade, PC Beet Hummus, PC Pico De Gallo and PC Chia & Quinoa Baked Pita Crackers

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Stop in at Pete’s Meats for some bread, cheese, rillettes, charcuterie and mustard and you are set.

Real Canadian Superstore Last Minute Thanksgiving Rescue

PC Melamine Rustic Collection from $3 - $14Suddenly it’s Thanksgiving and you haven’t ordered the turkey, you’re short on plates and don’t want to break the bank just to host a memorable Thanksgiving Feast that people will actually be thankful for.

No worries at all. We walked the isles of the Real Canadian Superstore and found a few items that will be sure to make you the hostess with the mostest.

PC Melamine Rustic Dinner Plate (11) - $4

Firstly let’s get the table set. Not enough plates? Fear not this rustic plate set has everything from salad plates to platters and ranges in price from $3 for the salad plates to $14 for the platters. Main plates are merely $4.

PC Ceramic Casserole Collection from $10 - $18

What to bake all those Brussels Sprouts, Green Beans, Potatoes and Stuffing in? Caserole dishes range merely from $10-$18 and go from over to table.

PC Melamine Batter Bowl (4 qrt) - $12

Bake a pie, whip potatoes, make a pancake breakfast in this mixing bowl. Just $12 – we have this in Tiffany blue and love it!

PC Gravy Strainer -02-Final

Never forget to strain your gravy. $12 for this fat separator and yes they work!

PC Round Serving Platter Set - $14PC Square Serving Platter Set - $14PC Bamboo Cheeseboard - $14

Gorgeous cheese and serving platters for appies or the after dinner course. Make great hostess gifts too!

Life At Home Porcelain Leaf Side Plates - $7

And finally some funky fall-themed side plates for an extra festive feel.

Now all that’s left is the cooking!

Vancouver Chefs Support The Food Bank – Recipes

Real Canadian Superstore® Celebrity Chef Challenge supports The Greater Vancouver Food Bank Society

Jean-Francis Quaglia, Chef/Owner Provence Restaurants and Dino Renaerts, Executive Chef, Pier 7 Restaurant and Bar

The Greater Vancouver Food Bank Society, in partnership with Loblaw Companies Limited, hosted te Real Canadian Superstore® Celebrity Chef Challenge, a competition between local chefs to encourage Vancouver citizens to donate the most needed, nutritious, non-perishable items during the Extra Helping™ National Spring Food Drive in support of local families.

A lively cooking competition between two local chefs, each of whom were given 30 minutes to create a nutritious, easy-to-prepare and delicious meal with five of the most needed food items as identified by The Greater Vancouver Food Bank Society.

YOU CAN – Support the food bank by bringing in a donation or cash to  Real Canadian Superstore®Independent – Your Independent
Grocer®
No Frills®Extra Foods®, and Wholesale Club™(West). UNTIL MAY 5

http://goodlifevancouver.com/support-the-food-bank-with-presidents-choice/

Chef Jean-Francis Quaglia, Provence Restaurants –  Mediterranean Asian Chicken Salad

Serves 6

Ingredients:

 

1 cup PC® Blue Menu Chick Peas, strained and rinsed
1 cup Canned Whole kernel crisp corn, strained and rinsed
1/4 cup Canned Diced Tomatoes, strained, rinsed, and chopped fine
2 cans PC® Blue Menu™ Seasoned Chunk Chicken Breast (284g), strained and rinsed
2 slices Canned pears strained, rinsed and diced
1 clove Garlic, finely chopped
½ apple, cored and diced
Cilantro, finely chopped
Parsley, finely chopped
1 Lime, juice only
1 Lemon, juice only
2 Carrots, shaved thinly using a vegetable peeler
1 stalk Celery, shaved thinly using a vegetable peeler
¾ cup Olive oil
2 tbsp Soya sauce
2 tsp White vinegar
Salt and Pepper to taste

  Instructions:

In a saucepan, heat 3/4 cup of olive oil, with three slices of lemon, rind removed. On low, heat on the stove for 8-10 minutes. When ready, remove lemon rind.

In a bowl, mix the PC® Blue Menu™ Seasoned Chunk Chicken Breast (strained and rinsed) and soy sauce. Add 1 tablespoon of regular olive oil, and also a splash of the lemon infused olive oil, the diced apple, and chopped pear. Allow to sit and marinate.

Meanwhile, to make the tomato vinaigrette, chop the diced tomatoes finely.  In a bowl mix the tomatoes with 2 teaspoon of white vinegar and the minced garlic clove. Toss to mix. Add half a cup of the lemon infused olive oil to the tomato mixture and allow to rest for 10 to 15 minutes, until cool. To finish, add minced cilantro and parsley to taste — 1 to 2 tablespoon is recommended – and season with salt and pepper. Set mixture aside.

Mix together in a separate mixing bowl the PC® Blue Menu Chick Peas, corn, minced cilantro, parsley, salt and pepper to taste. Add most of the tomato vinaigrette, keeping a few tablespoons for garnish later, to this mixture and toss to combine. As a final touch, add a pinch of chili flakes and mix.

In a different mixing bowl, combine the carrots and celery, and drizzle with 1 tablespoon of the remaining lemon infused olive oil, half a teaspoon of lemon juice and half a teaspoon of lime juice, and salt and pepper to taste. Toss to coat.

To the marinated chicken mixture that was set aside, add in 1 teaspoon of lemon juice, and 1 teaspoon of lime juice, and also add chopped parsley and cilantro.

To serve the dish, using a spoon, place each of the three salads individually on the plate: the chicken salad, carrot celery slaw, and the chickpea corn salad. To garnish, drizzle some vinaigrette around plate.

 

Chef Dino Renaerts, Pier 7 restaurant + bar  Pear chicken salad on a garlic crouton with a duo of potato salad & Mediterranean chickpea corn salad

Serves 8

Ingredients:

 

4 Medium potatoes, diced
2 Carrots, diced
2 stalks Celery, diced
2 tbsp Mayonnaise
1 can PC® Blue Menu Chick Peas (540 ml), drained and rinsed
1 can Whole kernel crisp corn
A handful Fresh cilantro, chopped
2 tbsp Olive Oil
half Medium onion, diced
2 cloves Garlic, chopped finely
1 tbsp White vinegar
¼ tsp Chili flakes
½ tsp Dried basil
¼ tsp Dried oregano
1 Lemon, zest only
1 can Diced Tomatoes (796 ml)
1 can PC® Blue Menu™ Seasoned Chunk Chicken Breast (284g)
1 pinch Nutmeg
1 can Pear halves, diced
1 Lime, juiced
5 Slices of bread, crust removed, oiled, rubbed with garlic, and lightly toasted
Salt and pepper, to taste

 Instructions

For the Potato Salad, blanche the potatoes and carrots: bring a medium pot of water to boil, add potatoes and carrots and allow to boil for 3 minutes. Drain, and rinse with cold water. Set aside.In a bowl, mix together potatoes, carrot, celery and mayonnaise. Season with salt and pepper to taste and set aside.

For the Mediterranean chickpea corn salad, in a separate mixing bowl, mix PC® Blue Menu Chick Peas, corn, cilantro. Set aside.Heat a pan to medium-high on the stove and add 2 tbsp. olive oil. Add the onions and garlic and cook until translucent. Once onions are soft, stir in the pan the white vinegar, chili flakes, basil, oregano and lemon zest. Add in the tomatoes, and the chickpea mixture prepared. Sautee until mixture is hot. Remove from heat and set aside.

For the pear chicken salad, drain PC® Blue Menu™ Seasoned Chunk Chicken Breast. In a bowl toss together chicken, pinch of nutmeg, olive oil, salt and pepper. Add in the pears and the lime juice

To serve, on a rectangular plate, spoon the potato salad onto one side. In the center place the grilled toast, place the chicken mixture on top of the toast. Lastly spoon the warm chickpeas & tomato corn salad on the far side.