Canadian Maple Spice Mix

Summer Kitchen introduces a refreshing new concept in spice mixes designed to help consumers take back control of their food preparation with convenience and minimal fuss. Not shying away from premium ingredients, Canadian Maple Spice Mix is made up of 35% natural Canadian maple sugar combined with mustard powder, rosemary, coriander seeds, allspice, chives and spices. This product was developed to give unique flavour to marinades and salad dressings alike, without the use of fillers, refined sugars, artificial flavours, colours and/or preservatives.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SUGAR FREE, TRANS FAT FREE, SOY FREE, CORN FREE

Recipe Ideas

It makes an exquisite salad dressing as well as a marinade for salmon, chicken and pork. Try making a dressing for tender boiled baby carrots. Mix together, Canadian Maple Spice Rub with olive oil, white wine and apple cider vinegar then toss with the carrots.

Carrot and Toasted Walnuts w. Canadian Maple Spice Mix Vinaigrette

• 1 bag baby carrots, boiled until tender but firm
• 1/3 cup (75 g) walnuts, lightly toasted and coarsely chopped
• 1 tbsp (15 ml) finely chopped parsley

Dressing

• 2 tsp (10 ml) Canadian Maple Spice Mix
• 1/2 cup (125 ml) olive oil
• 3 1/2 tbsp (45 ml) apple cider vinegar
• Salt and pepper to taste

Combine salad dressing ingredients and set aside for a minimum of 4 hours or overnight for flavours to develop.

In a bowl, combine baby carrots, parsley and walnuts. Toss with dressing and adjust seasoning if necessary. Serve as part of a buffet and/or picnic.

Makes 6-8, 1/2 cup servings

Rosemary Rush Spice Rub

Rosemary Rush Spice Rub is an absolute must for anyone wanting the best of the Mediterranean. It is an essential in the kitchen as it is suitable for all kinds of meats: beef, veal, pork, lamb, chicken, fish, vegetables and breads/foccacia.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SUGAR FREE, TRANS FAT FREE, SOY FREE, CORN FREE

Recipe Ideas

Chicken, beef, lamb or pork call out for this richly flavoured rub. The rosemary, combined with other spices gives this rub a truly Mediterranean appeal. Mix equal amounts of the rub with olive oil and generously rub onto meat and roast. For best results marinate meat in wine overnight. Toss various root vegetables (parsnip, potatoes, carrots, beets, sweet potatoes and onions) with some olive oil and Rosemary Rush Spice Rub, and roast for a delicious side dish.

Chicken Breasts Stuffed with Goat Cheese Enrobed in Rosemary Rush Spice Rub

• 4 boneless, skinless chicken breasts, butter-flied
• 3-4 tbsp (40-50 ml) Rosemary Rush Spice Rub
• 4-6 tbsp (50-75 ml) goat cheese, cut in 4 equal pieces and formed into logs
• 2 tbsp (25 ml) melted butter for brushing over breasts
• salt to taste

Preheat oven to 400F (205C).

Place Rosemary Rush Spice Rub in the centre of a plate or on waxed paper. Coat each goat cheese log with the spice rub and set aside.

On a clean surface, lay flat the butterflied chicken breasts. Place 1 goat cheese log in centre of each chicken breast and enclose filling by folding other half of breast over top of stuffing. Brush the stuffed chicken breasts with the melted butter and season to taste. Arrange the stuffed breasts in a casserole dish. In preheated oven, bake stuffed chicken breasts for 20 minutes or until cooked through.

Chicken breasts can be served hot or cold.

Serves 4

Hot To Trot Spice Rub

A cross between the African Piri-Piri sauce and jerk sauce, this spice rub will not disappoint! Unlike so many other commercial spice rubs, this one delivers flavour, in spades, because it is blended with more than just paprika and cayenne. It is enriched with allspice, oregano and thyme! Infuse meats with flavour by turning any of the Summer Kitchen Spice Rubs into a wet marinating rub by adding equal amounts of each: spice rub, wine and oil of choice. For more heat, throw in some fresh scotch bonnets and/or thai chilies.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SOY FREE, CORN FREE, SUGAR FREE, FAT FREE

Recipe Ideas

A mixture of bold spices, that will tantalize your taste buds with real flavour, this spice rub is true to its name and is a little on the hot side. For best results mix equal parts spice rub, olive oil and wine and brush on beef, chicken, pork or lamb and grill, BBQ, or simply broil in the oven. Exceptional with flank steak for using in fajitas.

Pork Back Ribs with Hot to Trot Spice Rub

• 1 lb (454 g) baby pork ribs
• 2 tbsp (25 ml) Pear Ginger Jelly
• 2 tbsp (25 ml) red wine
• 2 tbsp (25 ml) Hot to Trot Spice Rub
• salt to taste

Preheat oven to 325F (160C).

In a stockpot large enough to accommodate the ribs, bring salted water to a boil and parboil ribs for 10 minutes. Drain well.

In the meantime in the microwave oven, melt the Pear Ginger Jelly and add red wine and Hot to Trot Spice Rub. Transfer the ribs to an oiled ovenproof dish and brush with the glaze. Cover and bake in 325 F oven for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes to dry the glaze. Serve immediately. This recipe can be easily doubled.

Serves 2-3

Twisted Tarragon Spice Mix

Take a whiff of the Twisted Tarragon Spice Mix, excite all your senses and transport yourself back to a farmhouse in Provence. Summer Kitchen's commitment to flavour is beautifully demonstrated when Twisted Tarragon Spice Rub transforms paltry chicken into a delectable dish. The combination of tarragon, mustard powder, roasted onions, roasted garlic, and spices has long had a connection to all things French. To carry on the custom, mix equal parts spice rub, wine and olive oil and revel in French tradition.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, FAT FREE, CORN FREE, SOY FREE, SUGAR FREE

Recipe Ideas

Twisted Tarragon Spice Mix is ideal as a salad dressing, but equally delicious as a vegetable dip and a marinade for veal, lamb, fish and chicken. For a tasty treat, create a Béarnaise sauce with Twisted Tarragon Spice Mix.

Summer Kitchen Bearnaise Sauce w. Twisted Tarragon Spice Mix

• 1/2 lbs (225 g) clarified butter
• 1 large shallots, thinly sliced
• 4 oz (125 ml) white wine vinegar
• 2 tbsp (25 ml) Twisted Tarragon Spice Mix
• 1/2 tsp (2 ml) black peppercorns, crushed
• 3 egg yolks
• 1/2 tbsp (7 ml) fresh tarragon, chopped (optional)
• Salt to taste
• fresh lemon juice to taste

Mix together shallots, vinegar, Twisted Tarragon Spice Mix and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly. (Optional: Can use vinegar reduction as is or can be strained for a smooth béarnaise sauce.) In another sauce pan, clarify butter by bringing to a boil until butter is completely melted. Remove pan from heat and allow foam to subside.

In a food processor, add egg yolks and process for 30 seconds until thick and creamy. Add vinegar reduction and process for 15 seconds. With the motor running, pour the hot clarified butter in a thin steady stream into egg yolks. (As clarified butter is blended into yolks, the mixture will become thicker.) Continue until all clarified butter is incorporated. If too thick, add lemon juice or warm water to thin out. Adjust seasonings. Add the fresh tarragon if using.

Serve warm on eggs, on steak or as a dip for steamed asparagus.

Makes 3/4 cups

Gone Fishing Seafood Rub

Gone Fishing Seafood Rub celebrates all that’s simple with fish. Following in Yucatan tradition, Gone Fishing Seafood Rub bursts with colour and flavours of coriander, cumin, garlic, chilies and tumeric. The aforementioned flavours also lend themselves beautifully to other meats such as pork, beef or chicken. The fundamental difference when cooking with fish is that with its subtle flavours and texture, it requires simpler and more unpretentious preparation. Mix equal parts: spice rub, olive oil and citrus juice and/or wine and marinate fish for no more than 1 hour, any longer may "cook" the fish.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SOY FREE, CORN FREE, SUGAR FREE, FAT FREE

Recipe Ideas

Gone Fishing Seafood Rub is a refreshingly bold flavoured rub ideal for fish and seafood as well as other meats. Whether using it for fish, chicken or pork, the same simple techniques apply; make a paste by mixing equal amounts of spice rub, wine and/or citrus juices, and oil. Be more creative; customize every dish by using different vinegars and oils each time. Why not try any one of a number of fish, such as shrimp, mussels, grouper, tilapia, perch or swordfish, and make healthy tortillas.

Steamed Grouper Infused with Gone Fishing Seafood Rub

• 1/4 cup (50 ml) cilantro, finely chopped
• 3 tbsp (40 ml) fresh ginger, minced
• 3 cloves of garlic, minced
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) Gone Fishing Seafood Rub
• 3 tbsp (40 ml) fresh lime juice
• 1 1/4 lbs (575 kg) Grouper or halibut steaks

In a small bowl combine all ingredients to a make a paste. (Alternatively, use a food processor to make a smoother paste.) If paste is too thick, thin out with 1-2 tbsp of water.

In a skillet large enough to hold halibut steaks, spread 3-4 tbsp. of marinade on bottom on pan. Transfer fish to skillet and cover with remaining marinade. (Dish can be made up ahead of time at this point and refrigerated.) To cook fish, place skillet over medium low heat and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).

Serves 4

Sweet Horseradish

The humble horseradish has been turned into a thing of beauty. This Sweet Horseradish spread starts with freshly grated unbleached horseradish which is cooked with organic sugar, vinegar, wine and spices to yield its palatable sweet flavour. The "acrid" heat associated with horseradish has been transformed to a sweetness which gives it versatility.

ALL NATURAL, DAIRY FREE, GLUTEN FREE, SOY FREE, CORN FREE, TRANS FAT FREE

Recipe Ideas

From breakfast toast to lamb to wild game to ice cream, this spread has been featured in many dishes and on many menus. An alternative to a honey mustard and pepper jelly, Sweet Horseradish boasts unique bold flavours ideal for topping cheeses and hors d'oeuvres. For an instant cocktail sauce, microwave and brush this ambrosial liquid on cooked cocktail shrimp. The exceptional Sweet Horseradish has been known to turn a tuna salad sandwich into a gourmet experience. Add 1 tbsp. to your tuna salad, top with old cheddar and broil. Guaranteed to have your kids ask for seconds. With just a little more effort, dilute Sweet Horseradish with white wine and/or soy sauce and use this to marinate seafood. Tasty? Absolutely! Easy? Without a Doubt!

Meat Loaf with Sweet Horseradish

• 2 lbs (900 g) lean ground beef
• 2 tbsp (25 ml) vegetable oil
• 1/2 cup (125 ml) cooking onions, finely chopped
• 2 stalks celery, finely chopped
• 3/4 cup (175 ml) button mushrooms, chopped
• 1/4 cup (50 ml) Sweet Horseradish
• 1/4 cup (50 ml) tomato paste or ketchup
• 1/2 cup (125 ml) bread crumbs
• 1 tbsp (15 ml) Fresh thyme, finely chopped
• 1/2 cup (125 ml) parsley, finely chopped
• salt and pepper to taste

Preheat oven to 350F (175C).

In a large skillet, heat oil over moderate heat. Add onions, celery, and thyme. Cook until vegetables are soft. Add mushrooms and continue to cook about 10 minutes or until mushroom liquid has evaporated. Add Sweet Horseradish to mushrooms and allow to coat. Set aside to cool.

In a large bowl, combine beef, tomato paste, breadcrumbs and parsley. Add the cooked vegetables, season to taste and mix well. Pat the meat mixture into a greased 9" x 15" loaf pan. Cover with foil and bake at 350 F for 1 hour. Let stand for 10 minutes before slicing.

Serves 6-8

Caramalized Onion

The ever increasing popularity of Caramalized Onions comes to you without the fuss and odour of making this at home. Crack open the jar and indulge in this languidly creamy and smooth reduction of onions, balsamic vinegar, marsala wine, and brown sugar. A hint of cream is added to round out and smoothen the texture and flavour. Even after it is opened, and under optimal conditions, this product is good for 6-8 months refrigerated. I challenge anyone to keep it that long!

ALL NATURAL, GLUTEN FREE, SOY FREE, CORN FREE, TRANS FAT FREE

Recipe Ideas

Caramelized Onion is ideal for roasted meats of all kinds. Try it on brie or blue cheese or why not use to top a pizza. Also makes wonderful appetizers. Top gorgonzola crostini with Caramelized Onion, or add to a Beef Wellington recipe. Make a wilted spinach salad with Caramelized Onion and brie for something different. Brie melt with Caramelized Onion on brioche will impress as will walnut and feta tarts with Caramelized Onion.

Mushroom Spinach Ricotta Tartlets w. Onion Caramalized & Walnuts

• 1 sheet purchased puff pastry (8 oz), thawed
• 1 egg yolk, beaten with 1 tbsp. water
• 1/2 tbsp olive oil
• 1/2 tbsp butter
• 6 mushrooms finely chopped
• 1/4 bunch of fresh spinach
• Ricotta cheese
• Caramalized Onion
• Walnut pieces for garnish

Preheat the oven to 375F (190C).

On medium high, heat butter and oil in a medium fry pan. Add mushrooms and brown until all the liquid has evaporated. Transfer to a small bowl and set aside. In the same pan, sauté spinach until wilted, remove from heat and set aside. Using a 2" (5 cm) round cookie cutter, cut out 18 rounds or more pastry rounds. Transfer the pastry rounds to an ungreased baking sheet and pierce several times with a fork. Brush pastry tops with egg wash.

To assemble: Leaving a very narrow border spread heaping teaspoon of Caramalized Onion on pastry. Top with sautéed mushrooms, wilted spinach and 1/2 tsp of ricotta cheese. Garnish with walnut pieces. Bake tartlets for 10 – 12 minutes or until browned.

Yield 18 to 20 tartlets

Cranberry Conserve with Port and Pecans

The most deluxe Cranberry Conserve on the market. The term conserve refers to fruit mixtures, generally containing a citrus fruit, with dried fruits and nuts. Besides the addition of raisins and pecans, we have cooked the cranberries in freshly squeezed orange juice and port wine; with absolutely NO WATER! Our Cranberry Conserve can accompany any roast turkey, veal or pork; but it is equally delicious with brie, cream cheese, waffles, toast, or cheesecake.

ALL NATURAL, DAIRY FREE, GLUTEN FREE, CORN FREE, SOY FREE, TRANS FAT FREE

Recipe Ideas

The much-loved Cranberry Conserve bursts with flavour. To turn an everyday meal into a gourmet treat, mix the conserve with mayonnaise and make a deluxe turkey sandwich. For special meals, take a jar and mix it in with your favourite bread stuffing - use this tasty bread stuffing for veal, pork and the ubiquitous turkey. Now to take it out of the savoury realm, why not use it in desserts? It's luscious as a filling for shortbread cookies or linzertorte, a topping for cheesecake or even on ice cream.

Cranberry Conserve Smoked Turkey & Brie Sandwiches

• 8 tbsp (125 ml) Cranberry Conserve with Port & Pecans
• 1/2 lb (225 g) Brie, sliced thinly into 8 pieces
• 4-5 inch (10 cm) thick slices baguette, split horizontally in half
• 1 lb (454 g) smoked turkey, thinly sliced
• 4 large leaves curly endive

On a clean surface, lay open the baguette slices (be careful not to break the bread apart). Spread both sides of the bread with the Cranberry Conserve with Port and Pecans. Top one side of bread with slices of brie, smoked turkey and lastly, top with curly endive leaves. Close the sandwiches. With a serrated knife, cut the sandwiches in half on the diagonal. Wrap in waxed paper or cling film and refrigerate up to a minimum of 1/2 hour to a maximum of 3 hours.

Serves 4

Mango Mint Chutney

The culmination of many South East Asian culinary influences helped to shape this delicious chutney. Not at all traditional, Summer Kitchen's Mango Mint Chutney is infused with wine, lime and sesame oil to heighten its flavour. The magnificent golden yellow colour is accented with specks of peppery mint and black peppercorn.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SUGAR FREE, TRANS FAT FREE, SOY FREE, CORN FREE

Recipe Ideas

Subtle flavours does not mean bland! On the contrary, the not-too-sweet fruit chutney pops with flavour and makes it a natural partnership as a side dish for pork, lamb, fish and poultry. The clean complex flavours also lend themselves to all things Thai, Malaysian or Vietnamese, not to mention springs rolls and noodles. Some people have even ventured to serve with ice cream as a dessert.

Apricot Goat Cheese Stuffed Chicken Breast with Mango Mint Chutney

• 2 tbsp (25ml) finely chopped dried apricots
• 2 tbsp (25ml) coarsely chopped pistachios
• 2 tbsp (25ml) Mango Mint Chutney
• 2 oz (60g) soft goat cheese
• 4 – 6oz boneless, skinless chicken breasts
• 1 tbsp (15ml) melted butter

Preheat oven to 375F (190C).

Make a slit along the length of the boneless chicken breast to create a pocket. Set aside.

In a medium sized bowl, combine goat cheese, apricots, pistachio and Mango Mint Chutney. This can be made ahead of time and refrigerated until needed. (Can be refrigerated for up to 1 week or frozen up to 3 months.)

When ready to stuff, divide the goat cheese stuffing into 4 equal parts. Open up the chicken breast and stuff with goat cheese mix. Place in a butter casserole dish, brush chicken breasts with melted butter.

Bake for 20 minutes or until golden.

Allow to cook 10 minutes and then cut into 1/2 inch (1.25cm) slices.

Serve with Mango Mint Chutney. Can be served warm or at room temperature.

Serves 4

Onion Salsa With Lime and Coriander

This product has the invitingly sweet taste of freshly fried onions. Fresh lime juice, rice vinegar, fresh cilantro and fresh jalapeno give it its distinctive Asian flavor. Although not an extremely spicy product, it can often have a "bite" depending on the varying degree of heat of the jalapeno.

ALL NATURAL, DAIRY FREE, CORN FREE, TRANS FAT FREE

Recipe Ideas

Do you like the taste of fried onions but can't be bothered to make them? No sweat, here comes Onion Salsa with Lime and Coriander to the rescue! Accompany with grilled sausages, grilled fish, chicken, and steak. Make an addictive chip dip that’s sure to become a party favourite. Is "Egg Rancheros and Grilled Sausages" your usual at your favourite breakfast hangout? We can help put it on the menu at home. Summer Kitchen will provide the Onion Salsa with Lime and Coriander and you can easily handle the rest. Lest we forget the vegetarians, combine it with your favourite grains for an uplifting nutritious dish.

Onion Salsa Dip

• 1 cup (250 ml) sour cream or yogurt
• 1/2 cup (125 ml) Onion Salsa with Lime and Coriander
• corn chips and/or pita triangles

In a bowl, mix the Onion Salsa with Lime and Coriander and sour cream well. Put in a bowl and serve with corn chops and/or pita triangles.

Makes 1 1/4 cups

Sundried Tomato Chutney

Two great cuisines in one jar. Using meticulous Indian cooking techniques with premium Italian ingredients, the Sundried Tomato Chutney is born! With only 25 calories per 1 tbsp, Sundried Tomato Chutney is not coy but robust with flavour. Often compared to "grandma's" chili sauce, use it as a staple to perk up hundreds of dishes.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SOY FREE, CORN FREE, TRANS FAT FREE, FAT FREE

Recipe Ideas

Sundried Tomato Chutney makes a great accompaniment to curries, rice and cheese. It can be mixed with yogurt to make a Tandoori marinade. The next weekend you are hankering for scrambled eggs, reach for the Sundried Tomato Chutney. I'll bet you won't go back to ketchup!! Bored with brown-bagged lunches? The sinful Sundried Tomato Chutney on smoked turkey or ham sandwiches will prompt you to pick up a few extra jars to have on hand for the next holiday dinner. But, here's to customers' ingenuity!! One of our "'junkies' stir-fries baby bok-choy with garlic and then just before it's done, adds a couple of tablespoons of Sundried Tomato Chutney to finish it off.

Sunday Morning Scambled Eggs w.Sundried Tomato Chutney

• 6 whole eggs
• 2 tbsp (25 ml) unsalted butter
• 1/4 cup (50 ml) crumbled goat cheese
• 2 tsp (10 ml) snipped fresh chives or green onions
• 2 tsp (10 ml) finely chopped parsley
• Sundried Tomato Chutney
• salt & pepper to taste

In a bowl lightly whisk the eggs, 1/4 cup (50 ml) goat cheese, herbs and pepper to taste. In a large heavy skillet melt butter over moderate heat, add the egg mixture and reduce the heat to moderately low. Cook for 6 - 8 minutes, stirring constantly to achieve scrambled texture.and desired consistency. Season to taste. The scrambled eggs will have large curds and appear very creamy.

Serve the eggs with Sundried Tomato Chutney.

Serves 3-4

Ole! Chilean Hot Pepper Sauce

Responding to the overwhelming request for a "hot" sauce, Summer Kitchen markets a fiery accoutrement with "loads" of flavour. Inspired by a traditional Chilean hot pepper sauce, it is made of wholesome natural ingredients. On its own, its flavours build to deliver a noticeable but pleasant heat sensation and refreshing finish.

ALL NATURAL, GLUTEN FREE, DAIRY FREE, SUGAR FREE, TRANS FAT FREE, SOY FREE, CORN FREE

Recipe Ideas

Versatility is the order of the day with Ole! Chilean Hot Pepper Sauce. Marinate shrimp, chicken and other meats; perk up soups and stews; top an omelette, rice and pasta; use as a sandwich spread; or turn to it as your dip of choice.

Spicy Shrimp Cocktail with Ole! Chilean Hot Pepper Sauce

• 1 lb. (454g) raw tiger shrimp (26-30 count) peeled, deveined, pat dry
• 2 tbsp. (25ml) olive oil
• 1/2 cup (125ml) Ole! Chilean Hot Pepper Sauce
• Guacamole
• Tostito Scoops!
• cilantro to garnish

In a large sauté pan, heat olive oil over high heat. Add the shrimp in a single layer in the pan and sear on both sides for 1-2 minutes. Remove from heat, transfer to a bowl & toss with Ole! Chilean Hot Pepper Sauce. Serve immediately.

Optional: create hors d'oeuvres by filling Tostito Scoops with 1 tsp (5 ml) guacamole, top with 1 shrimp tossed in Ole! Chilean Hot Pepper Sauce and garnish with coriander. Serve immediately.

Makes 26-30 hors d'oeuvres

Rosemary Mustard Marinade

A Dijon based marinade with its inherently sharp mustard flavour is complemented with the earthy notes of fresh rosemary, thyme and garlic. If that's not complex enough, white wine and honey are added to help to balance the flavour profile. Use as you would other mustards, or use as the wonderful marinade it was intended to be. As a natural preservative, it gives this product an exceptionally long shelf life of more than 3 years.

ALL NATURAL, DAIRY FREE, GLUTEN FREE, CORN FREE, SOY FREE, EGG FREE, TRANS FAT FREE

Recipe Ideas

Fresh rosemary and thyme are really meant to go on all types of meats and so is our Rosemary Mustard Marinade. Simply marinate or baste any meat then roast or grill them. For extra flavour, serve roasted meats with the award winning Sweet Horseradish. For a vegetable dish, toss mini potatoes, button mushrooms, shallots and garlic cloves with Rosemary Mustard Marinade and roast in a hot oven. With Summer Kitchen, you will impress your family and friends with "no-fuss" dishes.

Swordfish, Mango and Red Pepper Brochettes with Rosemary Mustard Marinade

• 1 1/2 lbs (700g) Swordfish (or any firm fish), skinned & cut into 24 cubes (1 1/2" x 1 1/2")
• 2 mangos, cut into 24 cubes (1 1/2" x 1 1/2")
• 2 medium red peppers, cut into 24 cubes (1 1/2" x 1 1/2")
• 6–8 tbsp (75-125 ml) Rosemary Mustard Marinade
• salt & pepper to taste
• 8-16 bamboo skewers, soaked in water for 30 minutes

Preheat grill to medium high or preheat oven to 400F (205C).

Place the swordfish in a medium bowl and toss with 2 tbsp Rosemary Mustard Marinade. Set aside. In separate bowls, toss the mango and red pepper cubes with Rosemary Mustard Marinade and set aside. On each skewer, thread a cube of fish, followed by mango then red pepper. Repeat this pattern 2 - 3 times depending on size of skewer. Rotating skewers season with salt and pepper.

Grill: Place skewers on grill, cover and cook until the fish is opaque throughout – about 10-12 minutes. To brown evenly, turn at least once.

Oven: Place skewers on an aluminum foil lined baking sheet and bake for about 12 minutes.

Serve immediately with wedges of lemon.

Yields 8-16 skewers

Spicy Korean Citrus Marinade

Korean foods have gained momentum and things like "Kim chi" are less foreign in the marketplace. Sharing some similarity with Japanese cuisine, Korean cuisine is more robust because of its abundant use of garlic and chilies. Spicy Korean Citrus Marinade captures the essence of Korean cuisine with use of garlic, ginger, orange juice and a hint of heat. It is prefect for marinating, basting, stir-frying, making dips, or a salad dressing. A little of this sauce goes a long way. It is low calorie, perfect for those dieting. Simply add 1 tbsp. to perk up steamed vegetables.

ALL NATURAL, DAIRY FREE, CORN FREE, NUT FREE, TRANS FAT FREE

Recipe Ideas

Spicy Korean Citrus Marinade complements all meats, seafood and, yes, vegetables… stir fried or steamed! Stir fried chicken with green beans, beef fajitas, grilled lamb loins, roasted stuffed pork loin, pan seared scallops and shrimp, grilled salmon or cod filets, chickpea and couscous salad are more than do-able with Spicy Korean Citrus Marinade. Try mixing Spicy Korean Citrus Marinade with peanut butter to make a quick and easy satay sauce.

Grilled Chicken Wings Marinated in Spicy Korean Citrus Marinade

• 3/4 cup (175 ml) Spicy Korean Citrus Marinade or as needed
• 2 scallions, cut into 1 Inch lengths and crushed with the side of a cleaver
• 3 lbs. (1.5 k) Fresh meaty chicken wings, wing tip removed and cut into 2
• juice of 1 lime
• salt and pepper to taste

In a bowl large enough to hold all chicken wings, pour enough Spicy Korean Citrus Marinade to cover. Toss with lime juice. Cover bowl with plastic wrap and marinate for a minimum of 4 hours or overnight for best results. While marinating, turn wings occasionally to ensure marinade penetrates meat thoroughly.

To cook, bring wings to room temperature. Grill the wings over a medium hot grill until brown, about 6-8 minutes. Turn them over and grill the second side until the juices run clear when pierced with a fork.

Makes 24 hors d'oeuvres

Savoury Ginger Dressing

For ginger lovers and dieters alike, Savoury Ginger Dressing packs a flavour punch. With only 30 calories per tablespoon, this may very well replace other Japanese dressings. As with Oshii Miso Japanese Sauce, the pickled ginger that makes this dressing undeniably appealing, is not available without "aspartame". Apart from this ingredient, Summer Kitchen continues to use the purest of ingredients.

DAIRY FREE, CORN FREE, EGG FREE, TRANS FAT FREE, FAT FREE, NUT FREE

Recipe Ideas

Looking to consume more fish but can't find a marinade to your liking? Why not try Savoury Ginger Dressing? It adds heaps of flavour to ordinary steamed fish, such as red snapper. Cut a piece of foil large enough to make a pouch to hold the fish, top fish with julienned vegetables such as red pepper, green onions, carrots and bean sprouts. Pour Savoury Ginger Dressing over top. Close the pouch, ensuring juices do not run out, and bake. A delicious, impressive and easy to make dish!

Pineapple, Avocado and Cherry Tomato Salad w. Savoury Ginger Salad Dressing

• 1 avocado, peeled, quartered and sliced lengthwise into 1/2-inch (1.2 cm) slices
• 4 whole slices sweet pineapple, cut into halves
• 8 grape tomatoes, quartered
• 1/4 head of iceberg lettuce, julienned
• Savoury Ginger Dressing
• coarsely chopped peanuts to garnish
• freshly ground pepper to taste

To assemble the salad, line 4 salad plates or a large platter with julienned iceberg lettuce. On top of lettuce, alternate a slice of avocado with a slice of pineapple. Continue pattern until avocado and pineapple are used up. Top with tomatoes, drizzle with Savoury Ginger Dressing and season with pepper. Garnish with chopped peanuts. Serve immediately.

Makes 4 appetizers sized salads

Sweet Curried Dipping Sauce

A dipping sauce like no other! Made with bananas, this is Summer Kitchen's funky version of a plum sauce. Although most of you may think this to be quite unusual, it is no more unusual than using "squash" in the ubiquitous commercial plum sauces already on the market. Don't believe it?? Next time you pick up a commercial plum sauces, read the ingredient list and see for yourself.

ALL NATURAL, DAIRY FREE, NUT FREE, GLUTEN FREE, CORN FREE, SOY FREE, TRANS FAT FREE

Recipe Ideas

Right from the start, Summer Kitchen's Sweet Curried Dipping Sauce delivers bursts of flavour to complement spring rolls, samosas, chicken fingers or coconut shrimp. No more adulterating commercial grade plum sauce to make it your own. Equal amounts of Sweet Curried Dipping Sauce, sour cream and mayonnaise give raw vegetables a real lift. For pork, 15 minutes before it is completely cooked, mix pan juices with Sweet Curried Dipping Sauce and baste pork. For another combo, take 2 slices of whole wheat bread, pour on Sweet Curried Dipping Sauce, top with your favourite old cheddar and toast in a griddle or non stick pan. Summer Kitchen's grilled cheese sandwich extraordinaire… Yummy!!!!! At this rate, you will have to replenish this sauce more frequently than your eggs.

Fusilli Salad with Smoked Salmon in Creamy Sweet Curried Dipping Sauce

• 1/3 cup (75ml) Sweet Curried Dipping Sauce
• 2 tbsp (25 ml) lemon juice
• 1 1/2 cup (375 ml) sour cream
• 1 lbs (454 g) fusilli, cooked al dente, drained and refreshed
• 1/2 lbs (225 g) smoked salmon, coarsely chopped
• 1 small red onion, finely chopped
• 1/4 cup (50 ml) drained capers
• 1 1/2 cup (375 ml) cooked snow peas or asparagus spears
• salt and pepper

In a small bowl, combine Sweet Curried Dipping Sauce, lemon juice and sour cream. Mix well.

In a separate bowl, combine fusilli, salmon, curry sour cream mixture, red onion, capers and snow peas or asparagus spears and season to taste. Toss well and serve.

Serves 8

Pear Marsala Wine Sauce

The Pear Marsala Wine Sauce is a decadent sauce made with rich marsala wine, freshly pressed pear nectar, brown sugar spiced with black pepper and smoothened out with a hint of 35% cream. Hailed "Best in Show" at the Canadian Food and Beverage Show in 2006, the Pear Marsala Wine Sauce brought home $10,000.

ALL NATURAL, NUT FREE, CORN FREE, SOY FREE, TRANSFAT FREE AND GLUTEN FREE

Recipe Ideas

Versatility is one of the outstanding features of this product. This grown up version of a caramel sauce gives the cook the option of using it as dessert sauce for ice-creams, cheese, crepe, and fruit. Alternatively, and equally delicious, it can be used as a glaze for vegetables, poultry, salmon and richer meats such as duck. The "pièce de résistance", however, comes in the way of a finishing sauce for creamy cheese such as brie, camembert, mascarpone, ricotta or even a picante pecorino. The only limitation comes from your unlimited imagination.

Baked Brie w. Caramelized Pear and Pear Marsala Wine Sauce

• 1 small round ripe Brie, sliced in half horizontally
• 3 pears, peeled, cored and cut into 1/8" (.25 cm) slices
• 3 tbsp (40ml) Pear Marsala Wine Sauce
• 1 1/2 tbsp (20ml) butter for browning pears
• 2 tbsp (25 ml) lemon juice
• 2-3 tbsp (25-40ml) walnuts, coarsely chopped

Preheat oven to 300F (150C).

Over medium heat, melt butter in a sauté pan. Add single layer of pears, brown on one side. Pour in 1 tbsp (15 ml) Pear Marsala Wine Sauce and 2 tsp (10 ml) lemon juice. Flip pears to brown on other side. Repeat this process until all pear slices are browned. (Avoid overcrowding to brown evenly.) Remove from heat and set aside.

To assemble, place bottom round of brie on baking sheet. Top with caramelized pears, drizzle with additional Pear Marsala Wine Sauce and top with walnut pieces. Top with other Brie half to form a "sandwich" and bake for 15 minutes or until warmed through nut not melted.

Serve with baguettes, walnut bread and/or crackers.

Serves 6 as an appetizer

Oishii Miso Japanese Sauce

This Japanese inspired sauce is reminiscent of a Thai peanut sauce without the peanuts. The unmistakably, nutty note is the result of the miso intensifying the sesame essence. The addition of sushi gari or pickled ginger, has a sweet cooling affect. Undoubtedly, you may be wondering what "aspartame" is doing appearing on the label. In short, sushi gari without aspartame is not available in Canada. In the name of flavour, we conceded and use it until something better comes along. Ideal for seafood, sushi, stir-fries, salad dressing and dips.

NUT FREE, DAIRY FREE, CORN FREE, TRANS FAT FREE

Recipe Ideas

Oishii Miso Japanese Sauce is one of two of Summer Kitchen's condiments transforming the simplest of ingredients into Japanese food wonders. For a refreshing dipping sauce, use Oishii Miso with sushi, tempura, or dumplings. A stir-fry of spring asparagus or broccoli, red peppers, purple onions and chicken breasts with Oishii Miso makes for a comforting, healthy and delicious meal. Dress buckwheat noodles and finely julienned vegetables with Oishii Miso. For the "pièce de résistance", marinate a salmon fillet with Oishii Miso Japanese Sauce, grill and then garnish with thinly sliced cucumber dressed with Savoury Ginger Dressing.

Grilled Miso Infused Salmon Fillets (Oishii Miso Sauce)

• 6 – 4 oz.(125 g) salmon fillet, skin left on
• 1/4 cup (50 ml) Oishii Miso Japanese Sauce or as needed
• English cucumber, thinly slice for garnish
• toasted black and white sesame seeds for garnish

Completely line a baking sheet with foil and arrange salmon fillets on the baking sheet skin side up. Pour Oishii Miso Japanese Sauce on fillets and make sure both sides of fillets are coated. Marinate no longer than 1 1/2 hours.

To grill salmon, flip the fillets so that the skin side is down on the same baking sheet. Preheat an outdoor grill or broiler grill on high heat. Turn the heat down to medium, place the baking sheet on grill and cook salmon for 8-10 minutes or to your liking. Do not turn salmon over. Allow cooked salmon to cool. Using spatulas, remove fish from baking sheet and place onto a serving platter. Garnish on a bed of English cucumber, sesame seeds and drizzle more Oishii Miso Japanese Sauce on fish if desired.

Makes 4 appetizers sized salads

Cherry Almond Jam

Mon "Cheri" Cherry Almond Creamsicles

• 1 1/2 - 1 2/3 cup (375 - 425 ml) Good quality Vanilla Ice Cream
• 3-4 tbsp (40 - 50 ml)Cherry Almond Jam
• 3 Ramekins

In a food processor fitted with a stainless blade, add Summer Kitchen Cherry Almond Jam and ice cream. Using pulse buttons, gently mix 2 ingredients together to obtain "swirl" like appearance. Pour into ramekins. Refreeze until quite solid.

Yields 3 ramekins

Banana Patch Jam

Banana Patch Jam, Peanut Butter Chocolate Mousse Pie

• 1 3/4 cups (425mL) graham cracker crumbs
• 1/2 tsp (2 mL) Vanilla essence
• 1/2 cup (125mL) melted butter

• Mousse
• 1/3 cup (75 mL) creamy peanut butter
• 2/3 cup (175 mL) Summer Kitchen Banana Patch Jam
• 3/4 lb (325 g) natural cream cheese
• 2 egg whites
• 1/2 tsp (2 mL) Vanilla essence
• 6 oz (175 g) Good quality chocolate, chopped
• 1/2 cup (50 mL) whipping cream
• 1 tbsp (15 mL) butter

For crust: In a large bowl, stir all ingredients together. Press into 9" pie plate and bake at 350F (175F) for 10 minutes. Set aside and allow to cool.

For Filling: Cream peanut butter, cream cheese, Summer Kitchen Banana Patch Jam and vanilla until smooth and creamy. In a separate bowl, whip egg whites until stiff peaks form. Fold into peanut butter mixture. Spoon into cooled crust; smooth top and refrigerate until set.

For chocolate topping: Put chopped up chocolate into a stainless steel bowl. Bring whipping cream to a boil with 1 tbsp. of butter. Pour over the chocolate. Stir mixture until melted and smooth, if necessary warm over low heat. Pour chocolate mixture over topping. To decorate, whip cream and pipe rosettes or top with sliced almonds or roasted peanuts.

Pear Ginger Jelly

Pork Back Ribs with Pear Ginger Jelly Glaze

• 1 lb (454 g) baby pork ribs
• 2 tbsp (25 ml) Pear Ginger Jelly
• 2 tbsp (25 ml) red wine
• 2 tbsp (25 ml) Hot to Trot Spice Rub
• salt to taste

Preheat oven to 325F (160C).

In a stockpot large enough to accommodate the ribs, bring salted water to a boil and parboil ribs for 10 minutes. Drain well.

In the meantime in the microwave oven, melt the Pear Ginger Jelly and add red wine and Hot to Trot Spice Rub. Transfer the ribs to an oiled ovenproof dish and brush with the glaze. Cover and bake in 325 F oven for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes to dry the glaze. Serve immediately. This recipe can be easily doubled.

Serves 2-3

CLICK TO ADD THIS PAGE TO YOUR FAVOUTIE SOCIAL MEDIA PAGE.

•  
• SPICES & RUBS
• CONDIMENTS
• MARINADES & DRESSINGS
• SAUCES
• SEASONAL PRESERVES
• HOME
• STORES
• ABOUT
• CONTACT
• RECIPES
• SITE MAP