Find articles written by our owners, staff and partners, new monthly products and recipes too!
From finding ways to persevere in remembrance to supporting local Albertan businesses, we all have opportunities to give back and to contribute to our community. This month diversify your choices to help Canadian businesses by shopping with us at Amaranth Foods!
Leche de Tigre is not just for ceviche, it is a sauce packed full of antioxidants, anti-inflammatories and antivirals. I use Leche de Tigre to make a classic ceviche using haskap berries and Atlantic scallops! I also make a crave-able, gluten-free and vegetarian Peruvian Huancina inspired Mac and Cheese, easy to make ahead of time and reheat throughout the week!
Read MoreI’ll be using butternut squash and local honey to make a delicious puree, broccolini, which is perfect for the grill and to top it off some crispy quinoa for crunch to pair with Bayside Seafood pre-marinated salmon! Also using sourdough starter discard with a touch of baking soda makes a very light airy batter, perfect for Lion's Mane tempura!
Read MoreTuna melts are an easy classic. Quick and cheap to make, these were always a summer afterschool staple! Placing it on a tostada makes it perfect for a hors d’oeuvres, appetizer or lunch. Also for this lasagne, skip the layers and the time decreases significantly! This recipe is an easy, gluten-free, one-pot, healthier version of traditional lasagne.
Read More“Anticuchos de Corazon” translates to barbecued heart skewers in Spanish. My recipe uses local Albertan beef heart, a spicy vinegary chipotle marinade and local vegetables. Nothing screams summer more than fresh tomatoes! The most versatile fruit makes for a very delicious fresh salad.
Read MoreEmpanadas are a form of hand pie that are baked or deep fried and can be found with a myriad of sweet and savoury fillings. I have put my Amaranth spin on it by using local grass-fed beef, potatoes, zante currants and red fife flour from Scottish Mills. Aquachile is a traditional dish hailing from Sinola, Mexico it describes the process of marinating shrimp with limes until cooked.
Read MoreA relative of the famous Patatas Bravasfrom Spanish cuisine, these little boiled potatoes will make for the perfect snack, appetizer or side dish served with a red or green mojo sauce! Celebrating Children’s Health this month, we also showcase Callaloo, a leafy green West African dish that has spread to the Caribbean and Latin America!
Read MoreI use jerk Jamaican marinade toinfuse Caribbean flavour into beef oxtail. Try my recipe with butterbeans and curry dumplings (recipe also included)! Afterwards, savour this Nicuatole, a popular corn-based dessert popular in Oaxaca, Mexico. My recipe is vegan, dairy-free, and no bake but you can experiment and enjoy!
Read MorePurple barley is an heirloom grain that is grown on the prairies but was originally discovered in Tibet over 100 years ago. Using Canadian ingredients, classic Italian cuisine and immigrant inspiration, this dish results in a creamy, crunchy, nutritious bowl of goodness. This recipe also includes my take on the famous Pollo Campero signature fried chicken, using a brine method!
Read More
