Risotto with Lemon Rinds, Shrimp and Seeds of Pomegranate


Shrimp 200 g
Carnaroli or Arborio rice 240 g
Dry white wine 2 tbsp
Parmesan cheese 50 g
Butter 40 g
Lemons 2
Onion 30 g
Pomegranate (seeds) 1
Vegetable broth 1 ltr
Extra virgin olive oil 1 tbsp

Mussels with Shaved Fennel and Saffron


5 lbs / 2.27 kg fresh blue mussels
1 fennel bulb
2 tbsp / 30 ml butter
1 tbsp/ 15 ml olive oil
1 medium onion, finely sliced
3 cloves garlic, finely sliced
Pinch saffron strands, soaked in a tbsp warm water (a pinch of turmeric can be substituted)
1 bay leaf
Sea salt and black pepper to taste
1 cup / 250 ml white wine
Zest and juice of 1 lemon
1 loaf of crusty bread to soak up juices

Italian fish ragout
Preparation time: 10 min
Cooking time: 35-40 min
6 serving

2 tbsp olive oil
2 onions (cut in rings)
2 garlic cloves (finely chopped)
175g bacon (cut in cubes)
2 bell peppers (1 yellow and 1 red, cut in rings)
125ml red wine
450g tinned tomatoes
450g new potatoes
1 tea spoon thyme
2 bay leaves
salt and pepper to taste
450g any white fish
225g squid (cut in thick rings)
3 tbsp chopped parsley

Mussels with pasta
Preparation time: 30 min
Cooking time: 25 min
4 servings

1.8 kg fresh mussels
150 ml white wine
250g pasta
1 finely chopped onion
50g mushrooms
pinch of cayenne pepper and saffron
225ml cream
1 egg yolk
basil for decoration
bouquet garni

Lemon and Herb Shrimp

4 servings

All you need:

• 2 tbsp (30 mL) olive oil
• ½ cup (125 mL) each sliced onion, celery and red pepper
• 3 slices bacon, chopped (raw)
• 1 lb (500 g) large shrimp
• 1 pouch (28 g) Club House Lemon Thyme Pork Flavourful Recipe Mix
• 1 cup (250 mL) low sodium vegetable broth
• Juice from 1 lemon
• 1 tsp (5 mL) cornstarch

Recipe for the Fresh Seafood Lover's Delight: Green Curry Halibut


• 1 Jar (400 mL) PC® Thai Green Curry Cooking Sauce
• 4 Carrots, thinly sliced
• 2 Sweet red peppers, thinly sliced
• 2 Green Onions, thinly sliced
• 280 g PC® Blue Menu® Wild Skinless Halibut Fillets (thawed)

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