For many of us, great childhood memories include going to the country fair and enjoying a Pogo on a Stick. Did you know Pogos are a Canadian food? They are the Canadian version of a corn dog, usually served with regular mustard. While Pogos would make a great Canada Day treat, ramp things up by making Pogo Nachos. Just watch them fly off the plate!
In celebration of Canada Day, Conagra Brands has provided some recipes that include prepared-in-Canada foods such as Pogos, Hunt’s and Aylmer tomato products, VH Teriyaki Sauce the new Gardein ® Supreme Plant-Based Burgers. Canadians have become increasingly interested in shopping local and supporting their local economy by visiting Farmer’s Markets and local shops. We can also support Canadian companies by purchasing prepared-in-Canada foods.
Start your Canada Day BBQ or picnic off with Tomato Crostini with Brie &Thyme with Hunt’s Whole Tomatoes. Kids and adults alike will devour the homemade Italian Sausage and Ricotta Palmiers (a pastry that is shaped like ‘elephant ears’) that are filled with yummy sausage, ricotta and Aylmer Diced Tomatoes.
Meat lovers will enjoy the Teriyaki Beef Lettuce Cups featuring VH Teriyaki Sauce as a key ingredient, while vegans, vegetarians and flexitarians can enjoy the recipe for the Classic Plant-Based Burger made with the newly introduced Gardein ® Supreme Plant-Based Burgers. The plant-based burger “looks, cooks, smells and satisfies like real meat”, according to the Gardein ® website, with 20 grams of plant-based protein per serving.
From Pogos to Plant-Based Burgers, celebrate with Canadian made foods. Happy Canada Day!
Our thanks to Conagra Brands for supplying the following recipes.
- 8 Pogo® Originals
- 1 cup (250 mL) shredded Monterey Jack cheese
- 1/2 cup (125 mL) canned black beans, drained and rinsed
- 1/4 cup (60 mL) pickled jalapeño peppers
- 1/2 cup (125 mL) tomato salsa
- 1/2 cup (125 mL) guacamole
- 1/2 cup (125 mL) sour cream
- Step one Preheat oven to 400°F (200°C). Prepare Pogo® Originals according to package directions. Let cool slightly; remove sticks. Slice each Pogo in half.
- Step two Layer Pogos, Monterey Jack cheese, beans and pickled jalapeños on parchment paper–lined baking sheet. Bake for 6 to 8 minutes or until cheese is melted.
- Step three Serve with salsa, guacamole and sour cream.
- For a less-spicy option, substitute diced red bell peppers for jalapeño peppers.
Tomato Crostini with Brie and Thyme
- 1 can (398 mL) Hunt’s Heirloom® Whole Tomatoes
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 24 slices baguette (1/2-inch/1 cm thick slices)
- 5 oz (150 g) Brie cheese, cut into 24 pieces
- 2 tbsp (30 mL) finely chopped fresh thyme
- 2 tbsp (30 mL) finely chopped fresh chives
- Step one Preheat broiler to high and position rack in center of oven. Drain tomatoes; cut in half lengthwise and pat dry. Toss together halved tomatoes, oil, salt and pepper. Transfer to baking sheet; broil for 3 to 5 minutes or until golden.
- Step two Arrange baguette slices in single layer on foil-lined baking sheet. Broil for 1 to 2 minutes per side or until golden and toasted.
- Step three Top each baguette slice with tomatoes, Brie and thyme. Broil for 1 to 2 minutes or until cheese is melted. Sprinkle with chives before serving.
- Add a drizzle of balsamic glaze to tomatoes before broiling if desired. Reserve drained tomato juice; add to soups, stews or sauces.
Classic Plant-Based Burger
- 2 tablespoons mayo or vegan alternative
- 1 tablespoon ketchup
- 1 teaspoon prepared yellow mustard
- 1 teaspoon relish
- 1 pkg Gardein® Suprême™ Plant-Based Burgers 226 g (2 burgers)
- 2 slices cheddar cheese or vegan alternative
- 4 slices of tomato
- Half of a small onion, thinly sliced
- 4 slices Vlasic® Stackers Kosher Dill Pickles
- 2 lettuce leaves
- 2 hamburger buns, lightly toasted
- Step one Stir together mayo, ketchup, mustard and relish in small bowl.
- Step two Prepare Gardein® Suprême™ Plant-Based Burgers according to package directions. Top with cheese.
- Step three Spread sauce on each bun, add your burger with cheese, and layer with tomato, onion, pickles and lettuce. Enjoy!
Teriyaki Beef Lettuce Cups
- 1 lb. (500 g) rib eye, thinly sliced into strips
- 1 cup (250 mL) + 2 tbsp. (30 mL) VH® Teriyaki Stir-Fry Sauce
- 4 oz. (125 g) glass noodles or other Asian rice noodles
- 2 tbsp. (30 mL) vegetable oil
- 1/4 cup (50 mL) minced fresh ginger
- 4 green onions, sliced into 1-inch (2.5 cm) pieces, on diagonal
- 2 carrots, peeled, julienned
- 1/4 cup (50 mL) torn basil
- 4 large butter lettuce leaves
- 1 tsp (5 mL) white sesame seeds (optional)
- Step one Marinate rib eye with 1 cup (250 mL) VH® Teriyaki Stir-Fry Sauce for 25 minutes.
- Step two Meanwhile, cook noodles in large pot of boiling, salted water until just tender, about 1-2 minutes. Drain well; return to pot. Add 2 tbsp. (30 mL) VH® Teriyaki Stir-Fry Sauce, lightly toss. Set aside.
- Step three Heat vegetable oil in large heavy skillet over high heat. Add rib eye with marinade to skillet and sauté for about 5 minutes. Add ginger, sliced green onions and carrots. Stir-fry until vegetables are crisp-tender but still bright in colour about 1-2 minutes longer. Add noodles and basil; toss to blend well. Season with salt and pepper to taste.
- Step four Spoon Teriyaki mixture onto lettuce leaves, dividing equally. Garnish with white sesame seeds.
Italian Sausage and Ricotta Palmiers
- 1 tbsp (15 mL) olive oil
- 8 oz (250 g) mild Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (250 mL) Aylmer® Diced Tomatoes with Italian Spices
- 1 cup (250 mL) ricotta cheese
- 3/4 cup (175 mL) grated Parmesan cheese, divided
- 1/4 tsp (1 mL) red chili flakes
- 2 sheets frozen puff pastry, thawed but still cold
- 1 egg, beaten
- Step one Heat oil in large skillet set over medium heat. Cook sausage, onion and garlic for 5 to 8 minutes or until sausage starts to brown. Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce thickens and almost no liquid remains. Let cool completely. Stir in ricotta, 1/2 cup (125 mL) Parmesan and chili flakes; set aside.
- Step two Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. On lightly floured surface, unroll 1 pastry sheet into 10-inch (25 cm) square. Spread half of the sausage mixture in thin layer over pastry. Starting at one end, roll up halfway to centre of pastry. Repeat with other end, so both sides roll up and meet in centre. Repeat with remaining pastry sheet and sausage mixture.
- Step three Freeze rolls for 15 minutes on parchment paper–lined baking sheet. Cut into 1/2-inch (1 cm) thick slices. Lay slices flat, about 2 inches (5 cm) apart, on 2 parchment paper–lined baking sheets.
- Step four Whisk egg with 2 tsp (10 mL) water; brush over palmiers. Sprinkle evenly with remaining Parmesan. Bake for 20 to 25 minutes or until golden brown and puffed.
- Make these palmiers ahead of time, then reheat before serving for a stress-free appetizer.
by Laurie Wallace-Lynch with recipes and images courtesy of Conagra Brands