Can I Get the Recipe?

Week 31, Vol II, July 30, 2010

2010-07-29T20:21:00.000-07:00

This week’s recipes and shopping list includes…

Dinner One: Sweet and Tangy Pork Ribs

Recipe used with permission from Lacey of A Sweet Pea Chef.

Prep Time: 40 min/Total Time: 50 min. Serves 4.

Click Here to View and Print This Recipe

Dinner Two: Teriyaki Turkey Burgers

Recipe used with permission from Mags of The Other Side of Fifty.

Prep Time: 20 min/Total Time: 30 min. Recipe adjusted to serve 4.

Click Here to View and Print This Recipe

Dinner Three: Orzo Pilaf

Excerpted from "Thrifty Cookbook," (c) 2010, used by permission from
Ryland Peters Small.

Prep Time: 15 min/Total Time: 50 min. Serves 4.

Click Here to View and Print This Recipe

Dinner Four: Veggie Packed Beef Tacos

Recipe used with permission from Christy of The Girl Who Ate Everything.
Prep Time: 15 min/Total Time: 3 hours 15 min. Recipe adjusted to serve 4.
Click Here to View and Print This Recipe

Dinner Five: Pesto, Shrimp and Scallop Kebabs

Excerpted from “Shellfish,” by Karen Barnaby. (c) 2010, used by permission
from Whitecap Books.
Prep Time: 30 min/Total Time: 40 min. Serves 4.
Click Here To View and Print This Recipe

Summer Salad of the Week: Smoked Chicken and Orecchiette Salad with Fresh Corn and Pine Nuts

Excerpted from "Simply in Season," by Tony DeLuca. (c) 2010, used by permission
from Whitecap Books.
Prep Time: 20 min/ Total Time: 30 min. Serves 6.
Click Here To View and Print This Recipe

Dessert of the Week: Watermelon Popsicles

Recipe used with permission from http://www.watermelon.org/
Prep Time: 5 min/Total Time: 60 min. Serves 4-6.
Click Here To View and Print This Recipe

Snack of the Week: Seven Layer Dip

Excerpted from "Allergy Free Cookbook," by Alice Sherwood. (c) 2009, used by permission from DK Books.
Prep Time: 20 min/Total Time: 30 min. Serves 8.
Click Here to View and Print This Recipe

Get Your Kids Eating a Rainbow of Colours with “Today I Ate A Rainbow!™”

“Today I Ate A Rainbow!™” is an interactive nutritional chart that makes eating a rainbow of fruits and vegetables fun! Designed for children ages 3 and up, this product is made up of a colourful rainbow chart and bright cartoon magnets that allow up to 4 children (or two children and their parents!) to easily track the fruits and vegetables they eat throughout the day. Also included are four achievement magnets and a rainbow shopping list.

For more information about “Today I Ate A Rainbow!™”, visit their site here.

Need Groceries? $25 OFF SPUD!
Receive $25 OFF your first four orders when you register as a new customer with Spud.ca or Spud.com.

Simply enter the promo code: CIGTR10 when signing up.

Most orders over $35 include FREE DELIVERY!
Delivery Areas in Canada: Mainland BC, Greater Victoria, Vancouver Island, Calgary
Delivery Areas in USA: Seattle, Portland, San Francisco, Los Angeles

Providing fresh, organic and delicious produce and products, SPUD! is constantly expanding their delivery areas. If you live outside our current delivery areas but would like to be notified if we begin deliveries in your area, please click here.

Want to become a better and more confident cook?

Check out the Rouxbe Cooking School and click on the "Redeem Your Membership" link on Rouxbe.com to redeem your FREE 14-day full access pass courtesy of Can I get the Recipe?

After the trial, you can join for as little as just $15 per month; however, there is no obligation. What are you waiting for? Trust me, you'll love it.

Rouxbe Online Cooking School & Video Recipes

Week 30, Vol II, July 23, 2010

2010-07-22T23:23:00.000-07:00

This week’s recipes and shopping list includes…

Dinner One: Chicken with Noodles and Basil

Excerpted from “Illustrated Quick Cook,” (c) 2009, used by permission from DK Books.
Prep Time: 5 min/Total Time: 20 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Two: Halibut Fish Sticks

Recipe used with permission from Lucy of Hungry Cravings.
Prep Time: 30 min/Total Time: 60 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Three: Pasta with Bacon and Peas

Recipe used with permission from Rebecca of Cooking with My Kid.
Prep Time: 10 min/Total Time: 20 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Four: Quinoa with Charred Corn, Bell Pepper
and Spinach

Excerpted from "The Complete Light Kitchen," by Rose Reisman. (c) 2010, used
by permission from Whitecap Books.
Prep Time: 20 min/Total Time: 30 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Five: Queen of the Castle Sliders

Excerpted from “Hungry Girl 1-2-3,” by Lisa Lillien. (c) 2010, used by permission
from St Martin’s Griffin.
Prep Time: 10 min/Total Time: 20 min. Recipe adjusted to serve 4.
Click Here To View and Print This Recipe

Summer Salad of the Week: Chilled Shrimp and Watermelon Salad

Recipe used with permission from Kate of Framed.
Prep Time: 15 min/ Total Time: 45 min. Serves 4.
Click Here To View and Print This Recipe

Dessert of the Week: Key Lime Bars

Recipe used with permission from Tracey of Tracey’s Culinary Adventures.
Prep Time: 45 min/Total Time: *60 min plus overnight chilling time.
Makes 9 large or 12 small bars.
Click Here To View and Print This Recipe

Snack of the Week: Summer Fruit and White Chocolate Muffins

Excerpted from “Popina Book of Baking,” by Isidora Popovic. (c) 2010, used by
permission from Ryland Peters Small.
Prep Time: 15 min/Total Time: 45 min. Makes 6 muffins.
Click Here to View and Print This Recipe

Get Your Kids Eating a Rainbow of Colours with “Today I Ate A Rainbow!™”

For more information about “Today I Ate A Rainbow!™”, visit their site here.

Need Groceries? $25 OFF SPUD!
Receive $25 OFF your first four orders when you register as a new customer with Spud.ca or Spud.com.
Simply enter the promo code: CIGTR10 when signing up.

Most orders over $35 include FREE DELIVERY!
Delivery Areas in Canada: Mainland BC, Greater Victoria, Vancouver Island, Calgary
Delivery Areas in USA: Seattle, Portland, San Francisco, Los Angeles

Providing fresh, organic and delicious produce and products, SPUD! is constantly expanding their delivery areas. If you live outside our current delivery areas but would like to be notified if we begin deliveries in your area, please click here.

Summer's Here and Hatley Wants You to Celebrate!
Receive 20% off all gift and kitchen items using the Promo Code: GK20 until July 31, 2010.

Hatley has a wide selection of fun and fabulous products including water bottles, aprons, kitchen dishes, tote bags, oven mitts, tea towels, dish towels and a whole lot more! Get back to nature and have some fun in the kitchen with Hatley.

Want to become a better and more confident cook?

Check out the Rouxbe Cooking School and click on the "Redeem Your Membership" link on Rouxbe.com to redeem your FREE 14-day full access pass courtesy of Can I get the Recipe?

After the trial, you can join for as little as just $15 per month; however, there is no obligation. What are you waiting for? Trust me, you'll love it.

Rouxbe Online Cooking School & Video Recipes

Week 29, Vol II, July 16, 2010

2010-07-19T20:59:00.000-07:00

This week’s recipes and shopping list includes…

Dinner One: Asian Beef with Crisp Vegetables

Excerpted from “Family Favourites,” by Rose Reisman, (c) 2010, used by
permission from Whitecap Books.
Prep Time: 15 min/Total Time: 30 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Two: Herb Crusted Salmon

Excerpted from "This Is Why You’re Fat (And How To Get Thin Forever)," by Jackie Warner.
(c) 2010, used by permission from Hachette Books.
Photo from Cyclone Bill at Wikimedia Commons
Prep Time: 10 min/Total Time:20 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Three: Pasta with Italian Sausage, Sundried
Tomatoes and Broccoli

Recipe used with permission from Cari of Cari Cooks
Prep Time: 10 min/Total Time: 20 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Four: Easy Baked Eggplant Parmesan

Recipe used with permission from Susan of Food Blogga
Prep Time: 30 min/Total Time: 60 min. Serves 4.
Click Here to View and Print This Recipe

Dinner Five: Turkey Sloppy Joes

Recipe used with permission from Sue Ann of All Recipes
Prep Time: 10 min/Total Time: 30 min. Serves 4.
Click Here To View and Print This Recipe

Summer Salad of the Week: Quinoa Tabbouleh

Excerpted from "One Dish Vegetarian," by Robin Robinson. (c) 2007, used
by permission from Harvard Common Press.
Photo by Kiri Marr.
Prep Time: 30 min/ Total Time: 1 hour 30 min. Serves 4.
Click Here To View and Print This Recipe

Dessert of the Week: Sweet Blueberry Sauce

Excerpted from "Not Your Mother’s Microwave Cookbook," by Janet Hensperger, (c) 2010,
used by permission from Harvard Commons Press.
Prep Time: 5 min/Total Time: 10 min. Makes 2 cups of sauce.
Click Here To View and Print This Recipe

Snack of the Week: Nut Butter Buttons

Excerpted from "Mom’s Big Book of Baking," by Lauren Chattman, (c) 2008,
used by permission from Harvard Commons Press.
Prep Time: 5 min/Total Time: 15 min plus 2 hours cooling time.
Makes 30 cookies.

Click Here to View and Print This Recipe

Get Your Kids Eating a Rainbow of Colours with “Today I Ate A Rainbow!™”

For more information about “Today I Ate A Rainbow!™”, just click the logo below!

Need Groceries? $25 OFF SPUD!
Receive $25 OFF your first four orders when you register as a new customer with Spud.ca or Spud.com. Simply enter the promo code: CIGTR10 when signing up.

Most orders over $35 include FREE DELIVERY!
Delivery Areas in Canada: Mainland BC, Greater Victoria, Vancouver Island, Calgary
Delivery Areas in USA: Seattle, Portland, San Francisco, Los Angeles

Providing fresh, organic and delicious produce and products, SPUD! is constantly expanding their delivery areas. If you live outside our current delivery areas but would like to be notified if we begin deliveries in your area, please click here.

Summer's Here and Hatley Wants You to Celebrate!
Receive 20% off all gift and kitchen items using the Promo Code: GK20 until July 31, 2010. Hatley has a wide selection of fun and fabulous products including water bottles, aprons, kitchen dishes, tote bags, oven mitts, tea towels, dish towels and a whole lot more! Get back to nature and have some fun in the kitchen with Hatley.

Want to become a better and more confident cook?

Check out the Rouxbe Cooking School and click on the "Redeem Your Membership" link on Rouxbe.com to redeem your FREE 14-day full access pass courtesy of Can I get the Recipe?

After the trial, you can join for as little as just $15 per month; however, there is no obligation. What are you waiting for? Trust me, you'll love it.

Rouxbe Online Cooking School & Video Recipes