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Top Local Food Ideas

Local Flavour Fusion: Must-try summer food hacks you’ve got to try!

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Top Summer Grilling Ideas

Elevate Your BBQ: Tips and tricks for a flavorful backyard feast.

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Blueberry prosciutto pizza on a cutting board with one slice cut out of it.

10 BC Fresh recipes perfect for the summer season

To help you savor the season, we’re sharing some of our very best recipes that perfectly highlight the tastes of BC.

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10 Holiday Happy Mains

When it comes to holiday menu planning, the main and entrée has to be a showstopper.

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10 Fun Fueling Snacks to Keep you Full all Season Long

From backpack-ready granola bars, sweet and spicy trail mix and no-bake peanut butter balls. You’ll find all the snack recipes you need right here to keep the fun fueled.

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10 Berry Good Recipes for Local BC Blueberries

Here in British Columbia, blueberry season runs from July through to the end of September. And of course, it’s one of the best times of the year because it supplies us with plump and juicy blueberries to snack on!

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10 Best BBQ Recipes for Summer Grilling

Fire up the BBQ, because we’ve got the best grilling recipes for your next patio party!

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BAKED HALIBUT STEAKS WITH HOMEMADE TARTAR SAUCE

10 Easy Halibut Recipes!

With a mild, sweet flavour, halibut is a versatile white fish ready to be reeled in for several dinner dishes!

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3 Ways to Stuff Potatoes

Make a meal of these earthy vegetables by topping them in these diverse, tasty and inviting ways.

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3 Ways to Use Aquafaba Vegan Topping

Make the Aquafaba Vegan Topping recipe, then try these 3 ways to enjoy it.

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3 Ways to Use Bottled Pasta Sauce

Here are 3 ways to use bottled pasta sauce to create tasty dishes.

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Thrifty Foods | Three Ways to Use Bruschetta

3 Ways to use Bruschetta

Three appetizing ways to use the versatile bruschetta spread we sell in our Produce Department.

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Baked Eggs with Stuffing and Goat Cheese

3 Ways to Use Thanksgiving Dinner Leftovers

Turkey sandwiches are great, but here are three other ways to use leftover Thanksgiving turkey, stuffing and cranberry sauce.

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5 Ways to Top a Gourmet Hot Dog

These tasty BC inspired ideas will take your hot dog from "pretty good" to "hot diggity dog!"

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Boiled Eggs 101

Learn to perfectly boil an egg with these quick and easy tips.

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Cooking on a Cedar Plank

Cooking fish and other foods on a cedar plank imparts and exudes a wonderful smoky taste and aroma.

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Deli Salad Hacks

Four inspiring ways to use our Deli salads!

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Deli Side Hacks

7 inspiring ways to use our new deli sides!

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Five Ways to Use Cooked Turkey

If you have leftover turkey from Thanksgiving, Christmas, Easter or Sunday dinner, here are five ways to use the meat to create other tasty dishes.

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Homemade Breadcrumbs

Turn stale bread into crumbs. Use them in breaded coatings and to lighten meatloaf. Or toast the crumbs and sprinkle onto pasta for a savoury crunch.

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How to Bake Halibut in Parchment Paper

Cooking fish in parchment paper seals in its delicious flavour and provides visual appeal at the table.

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How to Build a Better Salad

Want to up your salad game? Follow these five simple steps to build a better salad.

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How to Build a Dinner Bowl

Dinner Bowls are a food trend that has really taken off. They can be a well balanced, meal solution tailored to meet your family’s needs. They can also be a quick-to-make, mid-week meal, when you combine tasty, ready to eat items you buy, with items you cook at home, such as simply prepared grains, starches and vegetables.

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How to Check Meat for Doneness

Use our chart to ensure your meat is cooked perfectly & safely every time.

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How to Clean a Cooked Dungeness Crab

Cooked Dungeness crabs are available in our Seafood Department. To clean and prepare them for eating, follow these step-by-step instructions.

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How to Cook Dried Pulses

Cooking dried pulses is not just cost effective it also enhances the flavour and texture!

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How to Cook Live Lobster and Tails

The secret to cooking lobster isn't hard to crack!

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How to Cook our Kabobs and Sausages

Here are some tips and tricks to grill our kabobs and sausages to perfection.

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How to Cook Scallops

Here’s a simple, but splendid way to cook and deliciously flavour large East Coast scallops.

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How to Cook Steel Cut Oats

Cooking versatile steel cut oats is simple, but does require a bit of patience!

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How to Grill a Nectarine

Grilled nectarines not only look beautiful but make perfect ice cream bowls and add a touch of smoky sweetness to a savoury salad.

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How to Grill a Whole Lobster on the BBQ

Par-boiling live lobster before grilling makes it easier to split in half and gives it a creamier texture when cooked.

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How to Grill Corn on the Cob

Grilling corn is easy to do and creates a sweet, smoky flavour.

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How to Grill Pizza

Use the photos and steps to guide you when making our Grilled Margherita Pita Pizza recipe.

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How to Make a Roux and Other Thickeners

Use these techniques to thicken liquids used for sauces, stews, soups and other dishes.

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How to Make Apple Ring Pancakes

Dipping cored apple slices in batter and frying until puffed and golden are how these tasty pancakes are made.

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How to Make Bone Broth

Nutritious bone broth differs from stock or regular broth in that it simmers much longer. You also use collagen-rich meat and bones to make it and when slowly simmered their gelatin, protein, vitamins and minerals release into the liquid.

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How to Make Cauliflower Rice

Use this technique to turn cauliflower into grain-like pieces that resemble rice when cooked.

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How to Make Cauliflower Steak

Sneak in your veggies with a slab of cauliflower seared and then roasted until tender, similar to a steak.

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How to Make Chinese-Style Steamed Buns

Use the steps and photos below to help you form bao. They are the steamed Chinese-style buns used in our Bao with Hoisin Chicken Chestnut Filling recipe.

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How to Make Croutons

If you have leftover bread to use up, make these tasty croutons.

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How to Make Falafel

Making falafel is simple and only uses a few ingredients that you probably already have in your pantry!

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How to Make Italian Sausage Bacon Onion Bombs

Learn to make these rich and juicy stuffed onions on the barbecue.

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How to Make Pan-Roasted Apples

Roasting apples richly enhances their flavour, creating a fine side dish to serve with savoury foods, such as sausages.

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How to Make Roasted Bacon

Making a breakfast for a crowd? Free up stovetop space by cooking the bacon in the oven.

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How to Make Signature Sauces

Use classic condiments, such as ketchup, relish and mustard, as the base for a signature sauce you can use on your favourite barbecued foods.

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homemade sriracha with fresno and thai chilis

How to Make Sriracha

It takes a few days to make this condiment, but your reward will be a spicy sauce you can add to just about any food needing a spicy kick.

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How to Make Tahini

Use this homemade version of tahini in hummus and other dips, sauces for kebabs, and salad dressings.

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How to Make the Best Banana-Cocoa Oatmeal

Bananas and cocoa give your plain-Jane oatmeal an easy flavor makeover while packing a nutritional punch to your breakfast.

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How to Make Vinaigrette

Vinaigrette is a tangy blend of oil and vinegar or other acidic liquid, such as lemon juice, traditionally in a three to one ratio. Depending the vinegar’s tartness, such as when using sweeter-tasting balsamic, this ratio can go slightly lower. Below is a three-step guide for making vinaigrette.

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grating parmesan cheese on wonton ravioli

How to Make Wonton Ravioli

Simple ravioli filled with cheese and arugula made using wonton wrappers instead of pasta.

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How to Make Wontons

Simmer and add homemade wontons to a soup, or deep-fry until cooked and golden and serve with a dip.

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How to Make Zucchini Noodle Roll-Ups

Use the steps and photos below to guide you when making our Cheesy Zucchini Noodle Roll-Ups recipe.

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How to Pan Sear Steak

We love a good steak! But once the BBQ goes away and summer is long gone, many find other alternatives. Learn how to perfectly pan-sear a steak to enjoy year round.

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How to Poach an Egg

A perfectly poached egg, with its smooth, shiny white exterior & pocket of golden yolk inside can be a bit intimidating to create. Follow these 5 steps to ensure poaching perfection!

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How to Roast, Serve and Preserve Garlic

Roasting garlic sweetens and mellows its flavour, creating an ingredient that can be used in many tasty ways.

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How to Roast Veggies Without Oil

Vegetables are often coated with oil before roasting, but this method uses stock which reduces the calorie count, yet still creates rich tasting, colourful vegetables.

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How to Score, Glaze and Bake Ham

Scoring the top of ham before baking gives it a festive look and allows the tasty glaze to flavour the meat.

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How to Shuck, Stuff and BBQ Oysters

Here’s a flavourful way to cook bacon-stuffed oysters right on your grill.

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How to slow-grill brisket on the BBQ

Make your very own mouth-watering brisket at home with these tips to create a slow-smoked, tender and packed full of flavour BBQ meal that will always be memorable.

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Wood Chips used for smoking foods with a smoker or bbq.

How to turn your BBQ into a Smoker

Here’s how you can add the extra flavour to your grill favourites by turning your BBQ into a smoker.

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How to Use and Store Coconut Oil

Coconut oil is great for sautéing, baking & enhancing your favourite recipe.

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Veggie Noodles

Here are 3 tasty ways to flavour the fresh fettuccini-shaped vegetable noodles sold in our Produce Department.

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How to Use Vegetable Trimmings

Instead of composting vegetable trimmings, prepare and add them to other dishes.

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Mashed Potatoes 101

Starchy baking or russet potatoes are the best types to mash because of their light, floury texture when cooked. Yellow-fleshed potatoes have a medium starch level and can also be mashed, yielding denser, but still appealing mashed potatoes.

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No-Bun Burgers

Here are three tasty ways to serve burger patties without the bun!

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No-fuss Yorkshire Pudding

Yorkshire pudding is a traditional English food, often served with roast. This method for Yorkshire pudding does not require preheating the pan.

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Perfecting Prime Rib

The accurate way to gauge doneness is to insert an instant-read meat thermometer into the centre of the thickest part of the roast. The numbers below are based on a roasting temperature of 450°F. Remember that the prime rib will continue to cook during the resting period.

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