Our Rediscovery Collection is designed for inviting people into our homes. Passing food. Sharing our voices strengthened by timely social issues.
With this theme in mind, we've rounded up our team's favourite dinner-party-ready recipes. From authentic Spanish paella to refreshing summer salads, these recipes serve as the foundation for reconnecting with friends and loved ones.
Esther's Spanish Paella
Paella is recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).
Paella is my favourite dish, and while I try to cook it often because it makes me feel closer to my dad and family in Spain, my paella will never be as good as his. – Esther, Buyer and Merchandise Planning Manager
- 1 medium onion
- 1 green bell pepper
- 3 carrots
- 4 cloves garlic
- 1 small tomato
- 1/2 cup green olives (pitted)
- Fresh parsely
- 1 lemon (cut into wedges)
- 1 teaspoon saffron
- Salt & pepper
- 10-12 jumbo shrimp
- 200g mussels or clams
- 100-200g calamari
- 500g chicken thighs, not on bone
- Good quality olive oil
- 450g short-grain Spanish (Bomba) rice
- If necessary, you can substitute it for medium grain rice, which can be found at most grocery stores. I don’t recommend using Arborio rice or long-grain rice for paella. Don’t wash the rice before cooking because we want to keep the outer layer of starch.
- 1.5 L seafood or chicken broth
Serves: 6 people
- Add 2 tbsp olive oil to a skillet over medium heat. While traditional paella is cooked in a large paella pan because it allows the rice to be spread out into a thin layer and cook more evenly, you can simply use a regular large skillet.
- Add the garlic and chicken. Once the meat starts to darken, add the
- onion, bell pepper, carrots and chopped tomato. Stir and cook for 8 minutes.
- Add the calamari in the centre of the pot and let it cook. Once it starts to get soft, add the broth, saffron, salt and pepper. Let it cook for a few minutes and then add the rice.
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
- Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels, clams and green olives into the mixture, and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still uncooked, add ¼ cup more water or broth and continue cooking).
- Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Photo credit: A Nerd Cooks
Jessica's Stone Fruit Salad
This salad is one of my favourite dishes to make during the summer – it's extremely light and refreshing, and can be modified to be a bit more filling by adding romaine lettuce and toasted bread. – Jessica, Pop-Up and Marketplace Lead.
- 1 kg heirloom or cherry tomatoes
- 3 stone fruits (plums, white or yellow nectarines)
- 225g burrata or fresh mozzarella cheese
- 1/2 cup fresh basil leaves
- Salt & pepper
- 1 tbsp extra virgin olive oil
- Balsamic vinegar (balsamic reduction works too!)
Serves: 4 people
- Cut the tomatoes and fruit into bite-sized wedges and arrange on a platter or large bowl.
- Add small, torn pieces of cheese to the dish.
- Add basil over top and sprinkle salt and pepper to taste.
- Drizzle the olive oil and balsamic. Serve immediately.
Recipe adapted from A Nerd Cooks.
Photo credit: Half Baked Harvest.
Marina's Antipasto Skewers
Tortellini is one of my favourite foods, and this recipe is a great way to incorporate them into a sharable, appetizer-style dish. It can also be adjusted to include your favourite extras and cheese! – Marina, Community and Social Lead.
- 2 cups ciabatta bread, cut into small pieces
- 2 tbsp olive oil
- 450g fresh tortellini, cooked
- 1 cup olives, pits removed
- 1 cup cherry or grape tomatoes
- 1 cup marinated artichokes, cut into bite-sized pieces
- 1 large roasted red pepper, cut into bite-sized pieces
- 225g prosciutto
- 1 cup mozzarella boccincini balls
- 1 cup fresh basil
- 1.5 cup fresh basil
- 2 tbsp fresh thyme
- 2 tbsp toasted pine nuts
- 1/4 cup fresh parmesan
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/3 cup olive oil
- Salt & pepper
Serves: 20 individual skewers
- Preheat the oven to 375° F. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt and pepper.
- Meanwhile, make the vinaigrette. Combine all ingredients in a blender. Season with salt and pepper flakes.
- In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.
- Assemble: thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese, and basil onto skewers. This doesn't need to be perfect–you can make each skewer different!
- Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.
Recipe adapted from Half Baked Harvest.