PC Insiders Make Entertaining Easy With This Seasons Must Try Products
Each season the PC Insiders Collection selects “Must Try” Products, so we do what you would do if you were told you must try something, we try it. We head to the farmers markets for lots of our products, but it’s great to also have your fridge and freezer stocked with some handy foods that make entertaining easy. Here’s a few that we’ve enjoyed.
The PC Thick and Smokey Pork Burger along with their PC Brioche Buns made a delicious Sunday BBQ easier. Many times we make our own paties but we had last minute guests and needed something quick and these were delicious.
PC® Sea Salt and Pepper Dry Rub Ribs were super tender and great with tossed veggies and some roasted turnips and potatoes.
We also love the Vegan Cheesecake and served it up with some brandied cherries. We didn’t get a picture of this one, which is sad because it did look good together!
The Roasted Red Pepper Cashew Dip was great with Naan Bread.
You might also want to try a couple recipes this summer.
Berry Kombucha “Fauxito” Mocktail
Makes: 1 serving Prep time: 10 minutes Ready in: 20 minutes Difficulty Level: Easy
With sweet-tart berries, notes of floral hibiscus and Mojito influences of mint and lime, this bubbly kombucha-based mocktail is a refreshing summer sipper. We’ve used unrefined Demerara sugar, rather than white, for its richness and molasses-like finish. If using berries that are more sour than sweet, stir in a few drops of honey to help balance out the tartness.
Per serving: 90 calories, fat 0 g (0 g of which is saturated), sodium 20 mg, carbohydrate 21 g, fibre 3 g, sugars 15 g, protein 1 g
● 3 each fresh blackberries and raspberries, plus additional for garnish
● 10 fresh mint leaves
● 2 tsp (10 mL) packed Demerara sugar
● 2 tbsp (25 mL) fresh lime Juice (1 oz)
● 1/4 cup (50 mL) PC Organics 100% Coconut Water Not From Concentrate (2 oz)
● 1/2 cup (125 mL) PC Organics Raspberry Hibiscus Kombucha
● 1 cup (250 mL) ice cubes
● 1 sprig fresh mint, for garnish
1. Place blackberries and raspberries in highball glass. Add 5 mint leaves and the sugar; muddle with muddler or handle of wooden spoon until mint is bruised and fragrant and berries are mashed.
2. Pour in lime juice, coconut water and kombucha. Stir in ice cubes and remaining 5 mint leaves.
3. Garnish with additional berries and mint sprig.
Chef’s Tip: To turn this mocktail into a cocktail, substitute the coconut water with white rum.
Charred Axiany Tomatoes with Lemony Skyr Dip
Makes: 4 servings Prep time: 10 minutes Cook time: 15 minutes Ready in: 25 minutes Difficulty Level: Easy
Hot blistered tomatoes are scattered over cool, creamy skyr in this summer-inspired starter. The contrast of hot and cold and the array of flavours – fragrant lemon and thyme, smoky charred tomatoes, fiery chili flakes and sweet brown sugar, to name a few – are a feast for the senses. Serve with crackers or warmed pita wedges for dipping, and garnish with fresh thyme leaves or sprigs, if desired.
Per serving: 140 calories, fat 7 g (1 g of which is saturated), sodium 270 mg, carbohydrate 13 g, fibre 1 g, sugars 9 g, protein 8 g
● 1 pkg (255 g) PC Axiany Cherry Tomatoes
● 2 cloves garlic, thinly sliced
● 2 sprigs fresh thyme
● 2 strips lemon zest (about 3 inches/8 cm each)
● 2 tbsp (25 mL) PC New World EVOO Extra Virgin Olive Oil
● 2 tbsp (25 mL) packed brown sugar
● ½ tsp ( 2 mL) hot pepper flakes
● ½ tsp kosher salt
● Pinch (0.5 mL) black pepper Lemony Skyr
● 1 cup (250 mL) PC Plain Skyr Ocelandic Style 0% M.F. Yogurt
● ¼ tsp (1 mL) grated lemon zest
● Pinch (0.5 mL) kosher salt
1. Arrange oven rack in top third of oven. Preheat oven to 425°F (220°C).
2. Prepare tomatoes: Toss together tomatoes, garlic, thyme, lemon zest, oil, brown sugar, hot pepper flakes, salt and pepper in large bowl until coated. Spread onto parchment paper–lined baking sheet. Bake in top third of oven until tomatoes are blistered and charred and juice is syrupy, about 15 minutes.
3. Meanwhile, prepare skyr: Stir together skyr, lemon zest and salt in small bowl. Spread onto serving platter.
4. Scatter tomatoes over top skyr. Drizzle with juices. Garnish with or discard thyme and lemon zest. Serve immediately.
Chef’s Tip: If the tomatoes aren’t charred and the juices haven’t become syrupy after baking for 15 minutes, broil for about 3 additional minutes. This should be enough time to achieve the desired result.
Mango Melba Shake
Makes: 2 servings Prep time: 10 minutes Ready in: 10 minutes Difficulty Level: Easy
Brilliantly bright red raspberry is the star in this vegan shake inspired by the peach Melba, a dessert of vanilla ice cream, poached peaches and raspberry Melba sauce. The dairy-free coconut base makes it enjoyable for all, and frozen mango is a fitting substitute for the favourite stone fruit, delivering a pretty peachy hue while complementing the tropical undertones of this cool, creamy thirst-quencher.
Per serving: 260 calories, fat 5 g (3.5 g of which is saturated), sodium 25 mg, carbohydrate 53 g, fibre 1 g, sugars 37 g, protein 3 g
● 1 cup (250 mL) frozen PC® Mango Chunks
● 1 cup (250 mL) PC® Dairy-Free Vanilla Cultured Coconut Milk Probiotic Yogurt Alternative – Stirred
● 6 tbsp (90 mL) fresh orange juice (approx)
● 6 tbsp (90 mL) PC® Plant-Based Mango Coconut Milk Frozen Dessert
● 1 cup (250 mL) frozen PC® Whole Red Raspberries
● 4 fresh raspberries, for garnish
1. Combine mango, 1/2 cup yogurt alternative, 3 tbsp orange juice and 2 tbsp frozen dessert in blender; blend until smooth and creamy, adding up to 2 tbsp water or additional orange juice as needed to reach desired consistency. Pour into 2 tall 1-cup (250 mL) glasses, dividing evenly.
2. Combine frozen raspberries and remaining 1/2 cup yogurt alternative and 3 tbsp orange juice in same blender; blend until smooth and creamy. Pour over top mango mixture, dividing evenly. Stir to create ombré effect.
3. Top each shake with 2-tbsp scoop remaining frozen dessert. Garnish with fresh raspberries, dividing evenly.
Chef’s Tip: Use a fine-mesh strainer to remove any pulp from the orange juice before pouring it into the blender.
