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IGA Grocery List

View listings of the various local products available to you year-round and seasonaly at your local IGA store.

British Columbia’s Edible Flowers

Submitted by: TwoBie Creek Farm

Edible flowers not only add beauty to the plate, they also add interesting flavours.

Nasturtiums, both the beautiful flowers and the leaves, can be added to salads to add a layer of mild pepper flavour. All edible flowers are used raw, as cooking will destroy any colour or flavour that the flower has.

Besides Nasturtiums, other flowers can be added to any uncooked dish for flavour and colour. The list includes Rose petals, Pansy, Calendula, Batchelor Buttons, Snapdragons, Scented Geranium flowers, Marigold petals and the flowers from the Borage plant.

For a savoury flavour, try using chive blossoms or the blossom from a traditional vegetable that is about to go to seed – for example, radish flowers or broccoli flowers. These are also used raw and can be used to garnish a warm vegetable just before serving. Next time you have new potatoes, try snipping some fresh chives blossoms over them while they are steaming hot.

For a presentation that will keep the dinner conversation going, take a squash blossom or a tulip, dip them into a tempura batter and deep fry and serve while hot. Both of these blossoms can be stuffed. A tulip blossom can be stuffed with something cold, possibly a chicken salad, and presented just like that but the squash blossom can be stuffed and baked.

The possibilities are only limited by your imagination. Edible flowers are also used to decorate sweet things – they can be sugared or just placed on top of a cake or desert to offer a beautiful presentation. Next time you are planning a special occasion, consider cascading flowers from the top of your cake, down the side and then onto the plate. Your guests will be amazed at your creativity and unique presentation!

Garden Fresh Turkey Stir-Fry – SERVES 4-6 PEOPLE

Submitted by: BC Turkey Marketing Board

• 1/2 tsp. EACH: salt, pepper, garlic powder & paprika
• 3 tbsp. vegetable oil
• 1 lb turkey breast, cut in 1/2 inch (1 cm) strips
• 1 EACH: yellow & green peppers, thinly sliced

• 1 cup snow peas
• 1/2 tsp. italian seasoning
• 8-10 cherry tomatoes

In a plastic bag combine salt, pepper, garlic powder and paprika; mix well. Add turkey strips and coat with seasonings. In a skillet or wok, heat 2 tbsp. (25 mL) oil; stir-fry turkey 3-4 minutes or until no longer pink inside. Remove from skillet, keep warm. Add remaining oil, yellow peppers, green peppers and snow peas. Stir-fry 1 minute. Sprinkle with italian seasoning; reduce heat and cook 2 minutes until vegetables are tender crisp. Add turkey and tomatoes. Heat 2 minutes longer until warmed through.

Slice turkey and vegetables ahead of time for fast preparation. Serve over hot boiled rice.

Honey Dijon Turkey – SERVES 4 PEOPLE

Submitted by: BC Turkey Marketing Board

• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1 tbsp. lemon juice

• 1 clove of garlic, minced
• 4 turkey cutlets/steaks*
• fresh ground pepper, to taste

In a shallow dish, combine vegetable oil, honey, dijon mustard, lemon juice, garlic and pepper. Add cutlets and marinate at least 2 hours or overnight. Turn cutlets occasionally. Preheat grill to medium heat, brush with oil, if desired. Grill cutlets 4-6 inches above coals for 5-6 minutes per side or until no longer pink in centre.

*If cutlets are not available, cut 1 pound (500 g) boneless, skinless turkey breast into 1/3 (6 mm) slices.

Phuket Salmon (Crispy Skin Spring Salmon with Laksa Sauce and Herb Thai Bouquet) – SERVES 4 PEOPLE

Submitted by: Mahdinas Restaurant

• 4-6oz fillet wild spring salmon (skin on)
• For Laksa sauce:
• 50 g finely diced shallots
• 50 g finely chopped garlic
• 100 g lemongrass, sliced
• 15 ml sambal oelek
• 30 ml tamarind paste
• 60 ml fish sauce
• 2 bulbs galangal, peeled and sliced
• 8 kaffir lime leaves
• 100 g palm sugar
• 1 L coconut milk
• 500 ml fish stock
• 120 g roasted peanuts
• 1/2 cup chiffonade cilantro
• 250 ml whipping cream
• 6 strands saffron

• For Herb Bouquet:
• 2 cups sushi rice
• 30 ml mirin
• spearmint leaves
• thai basil
• cilantro leaves
• julienne peppers
• julienne shallots
• sea salt for seasoning

For Salmon:
Sear in grapeseed oil at medium heat, salmon skin side down. Cook until crispy, not burned. Bake at 400˚F for 3-4 minutes until medium rare and take out of oven.

For Laksa Sauce:
Sauté onions, garlic and lemongrass at medium temperature. Add kaffir lime leaves, sambal oelek, tamarind paste and fish sauce. Then add palm sugar and allow to turn syrupy. Add galangal, coconut milk, fish stock, peanuts, whipping cream and simmer at low temperature for 10 minutes. Add saffron. Take off heat, add cilantro and let chill overnight to infuse flavours.

For Herb Bouquet:
Wash sushi rice and add 3.5 cups of water in medium pot. Bring to simmer. Cook rice to one-third doneness and remove from heat. Cover and steam for remainder of cooking, stir once and place lid on pot to continue cooking. When fully cooked add 30 ml mirin for flavour. Toss herbs together as salad in separate bowl.

To assemble and serve:
Line bowl with laksa sauce. Place serving of rice on top of sauce. Add portion of cooked salmon. Add portion of Thai herb bouquet. Serve.

Queen Charlotte Halibut with Kootenay Wild Huckleberry Reduction

Submitted by: Dueling Oaks Restaurant

• 6 oz. Filet of Halibut
• 2 oz. clarified butter
• 1/4 cup fresh huckleberries
• 3 oz. Mandarin orange juice
• splash Oscar's Huckleberry Syrup

• splash white wine
• 1 tsp. Fraser Valley Butter
• TT white pepper
• TT salt
• Lemon Zest

Sauté halibut on both sides in 1pz. clarified butter. Finish in oven. Sauté berries in rest of butter on medium heat. Add remaining ingredients except butter. Cook until only a few berries left whole. Add butter. Plate halibut, drizzle with sauce. Top with lemon zest.

Serve with jasmine rice, medley of roasted vegetables and garnish with fresh tarrigon.

Turkey Teriyaki – SERVES 4 PEOPLE

Submitted by: BC Turkey Marketing Board

• 4-6oz (175 g) each turkey breast, or pieces of turkey breast
• For Marinade:
• 1/2 cup soy sauce
• 1/4 cup dry sherry or rice wine
• 2 tbsp. honey

• 2 tsp. grated fresh ginger
• 1 tsp. grated orange rind
• 1/2 tsp. sesame oil
• 2 cloves of garlic, minced
• Toasted sesame seeds (optional)

Pound turkey steaks to 1/2 inch (1 cm) thickness; place in large plastic bag. In small bowl mix together soy sauce, sherry, honey, ginger, orange rind, sesame oil and garlic.

Pour marinade over turkey; refrigerate at least 2 hours or up to 8 hours. Remove from marinade and broil or grill 3-5 minutes on each side or until cooked through. Slice thinly on diagonal and place over rice. Garnish with toasted sesame seeds, if desired.

Vancouver Island Wild Chantrelle Mushroom and Local Scallop Chowder – 12 PORTIONS

Submitted by: Kingfisher Oceanside Resort & Spa

• 908 g Qualicum Beach island scallops meat (cleaned)
• 750 g wild Vancouver Island fresh chanterelle mushrooms
• 180 g eatmore sprout Walla Walla onion small diced
• 120 g organic Pattison Farms carrot, small diced
• 80 g organic Pattison Farms celery, small diced
• 100 g organic Pattison Farms leek, small diced
• 75 g organic Pattison Farms baby fennel, small diced
• 50 g organic Pattison Farms poblano pepper, small diced
• 400 g Yukon gold potato, small diced
• 1.5 L halibut stock (or any white fish stock)
• 10 ml organic Pattison Farms minced fresh garlic
• 10 ml minced fresh ginger root

• 10 ml minced lemongrass
• 3 ml sambal oelek
• 30 ml chopped fresh parsley
• 15 ml chopped cilantro
• 5 ml fish sauce
• 20 ml fresh ground cumin
• 30 ml organic extra virgin olive oil
• 30 ml Okanagan Canados apple brandy
• 130 ml Sumac Ridge riesling wine
• 30 ml cornstarch
• 150 ml Island Farm whipping cream
• Salt and pepper to taste

Clean the chanterelle mushroom using a brush or a damp towel to remove dirt and evergreen needles. With your finger or a knife, split the mushroom lengthwise in bit size pieces.

In a large pot on a medium heat, put the oil, lemongrass, onions, garlic, sambal and ginger root. Sauteed for one minute, add chanterelles, all vegetables, accept the potato and fresh herbs , sweat for five minutes.

Flambe with the Okanagan Canados apple brandy. Deglace with Riesling wine and cook for five minutes at meduim heat, do not reduce dry.

Dilute the cornstarch in one cup of cold halibut stock, set aside. Add the remaining of the stock, potatoes, fish sauce, cumin and bring to a simmer for about 10 minutes.

Stir in the cornstarch mixture, cook at high heat to bring to a boil and add the scallop meat, parsley and cilantro. Finish with cream. Season to taste, bring to a simmer and serve immediately.

West Coast Salmon and Saltspring Mussels (with saffron bouillabaisse sauce and couscous) – SERVES 4 PEOPLE

Submitted by: This Old Steakhouse

• 4 cloves garlic, crushed
• 2 organic shallots, minced
• 1 lb fresh BC mussels
• 2 cups dry white BC wine
• 1/4 tsp saffron
• 1/4 tsp each dried basil, marjoram, savory, thyme, sage
• 2 organic tomatoes, peeled, seeded, chopped
• 3/4 lb butter, melted

• 1/2 tsp Tabasco
• 3 T. minced Italian parsley
• Freshly ground pepper
• 4  6 ounce portions of fresh BC salmon
• 3 T. extra virgin olive oil
• Sea salt
• 2 cups cooked couscous

Rinse and scrub mussels and cook in 1/2 cup white wine and 1/2 cup water. Cover, bring to a boil for 2-4 minutes until they open. Remove mussels and strain liquid through a fine sieve. Add remaining wine, 3 cloves minced garlic, shallots, saffron and herbs to the strained mussel liquid and simmer to reduce to 1/2 cup. Strain the reduction into a food processor. Add one tomato and remaining garlic. Process and slowly add melted butter. Add Tabasco and ground black pepper. Transfer to bowl and add mussels. Set aside.

Add 3 T. extra virgin olive oil to a frypan and heat until almost smoking. Sprinkle salmon pieces with sea salt, and pan fry (about 2 minutes on each side) until crisp.

To Serve: Place salmon on 1/2 cup couscous on warmed plate. Place mussels around salmon and couscous. Ladle saffron sauce over salmon and mussels, garnish with tomato and parsley.

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