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The Grainry’s Tex-Mex Slow-Cooker Chicken

This Tex-Mex-seasoned chicken comes out tender and full-flavoured and with only three ingredients and three steps, you don’t have to be a chef to prepare it. Since it takes 8 hours, we suggest making it on a weekend so it will be ready to go for the week.

Seafood City Chow-Dah

Using white wine or sake, lots of fresh seafood, bacon, veggies, fresh herbs, and other seasonings, it’s a rich and hearty meal that’s best enjoyed on the coast.

Pan Seared Steelhead Trout with bacon & herb crusted squash and sautéed chanterelles

Sustainably-farmed at Lois Lake, BC – this steelhead trout contains more robust, full flavours and has a firmer texture than the more commonly eaten rainbow trout. If you’re looking for the perfect holiday dish that can take centre stage – look no further! Perfectly flaky, moist, and juicy, Brian at Seafood City shows us how a quick and simple recipe can demand attention at the dinner table.

SPRING FISH TACOS with kale tabouli salad

Tacos have been a part of Mexico's culinary heritage for well over a hundred years but fish tacos are said to come from Baja California, Mexico's northernmost state. Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed with any number of fillings.

Spot Prawn Ceviche

Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.

Spaghettini with Crisped Bacon, Garlic and Arugula

This is an everyday pasta that is easy to make and very tasty by itself or as a side dish to roasted meats. Substitute egg noodles or rotini for variety. Spicy or hearty greens like watercress or wilted chard and kale are also very good.     Serves 4

Cold Heirloom Tomato Soup

From Chef Ryan Gaultier of the Glowbal Group. Heirloom tomatoes are an exciting way to explore the countless different colours and flavours of the not-so-humble tomato. Use your favourite types of heirloom tomatoes, or use this recipe as an opportunity to try varietals new to you. This chilled soup, with dramatic flavours of vanilla, chilies and mangoes, is an extravaganza for your palate!

Roasted Wild Salmon, BC Blueberry ‘Pickle’

Roasted Wild Salmon BC Blueberry ‘Pickle’ Local Honey & Hazelnuts, SOLE Food Farms Greens From Four Seasons Hotel Vancouver Executive Chef Ned Bell This amazing dish serves up the best of local BC summer produce with fresh sockeye salmon, BC blueberries, local honey, hazelnuts and even the Venturi-Schulze balsamic vinegar is a BC local product!

Mesclun Salad with Feta cheese and Grapefruit Honey Vinaigrette

Mesclun Salad with Feta cheese and Grapefruit Honey Vinaigrette Dressings made from fruit juices are particularly good with flavourful mixed green salads that contain herbs and unusual greens, not to mention they are more wine-friendly than their vinegary counterparts. Try using tangerine, pineapple juice, peach nectar or unsweetened (non-alcoholic) apple cider for interesting variations. 

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