Circulaire actuelle Co-op Food - Valable à partir du 18.05 au 14.06 - Page n° 3

Les produits de cette circulaire

organic salmon trout sheet grill oven oil juice fresh olive bowl fillet cheese slice prosciutto boneless shrimp bbq pumpkin arugula lemon

SALE CO-OP GOLD Pine Nuts ÉCA 1009 = DID YOU KNOW? When making pesto, you can replace pine nuts with sunflower or pumpkin seeds. DID YOU KNOW? Steelhead trout is an excellent substitute CO-OP GOLD forsalmon. CO-OP GOLD Prosciutto PURE Shrimp 1259 2859 EYNR 3 SALE Locally Farmed Steelhead Trout Fillets Value Pack A 13°: s PROSCIUTTO PRAWN To prepare the salmon and prawns, cut salmon into 16 AN D SALMON KEBABS two-inch cubes and lightly salt. Pat prawns dry with paper towels. SERVES: 8 | PREP: 30 MINS | TOTAL TIME: 35 MINS 2. Put the salmon and prawns into a medium bowl. Add the parsley, lemon zest and garlic and toss gently. INGREDIENTS 3. Lay prosciutto flat on a cutting board and cut each piece in KEBABS half lengthwise down the middle. Wrap each prawn with a 21b. CO-OP Fresh Atlantic Salmon Fillets, skinless slice of prosciutto. and boneless _ 4. Run a bamboo skewer through each prawn through the 16 21/25 CO-OP GOLD PURE Organic Black tail end and out the meaty side so the prawn forms a “C” Tiger Shrimp = = —— on the skewer. Add a piece of salmon, another prawn, 8slices CO-OP GOLD Prosciutto, full thin slices and end with a piece of salmon. Repeat with remaining # cup fresh Italian parsley, very finely chopped skewers. 2large garlic cloves, peeled and finely chopped 5. To make the arugula pesto, preheat oven to 350°F. Place 2 lemons, zest only the pine nuts on a baking sheet and bake until lightly _- canola oil browned. Transfer pine nuts to a food processor. = salt to taste PESTO 4 cups arugula leaves 6. Add the remaining pesto ingredients, reserving the lemon juice, and process until smooth. If the pesto seems too thick, add a little more olive oil. It should be the consistency of a thick mayonnaise. Taste for seasoning and add more salt as desired. Set aside to serve with the skewers. 3 tbsp capers, drained 2small garlic cloves, peeled 1med lemon, zest and juice 7. To cook skewers, turn on BBQ to high. Brush each kebab % cup CO-OP GOLD Pine Nuts very lightly with canola oil. Grill each side of the kebabs #4 cup CO-OP GOLD Shaved Parmesan Cheese approximately 3 minutes, then flip and cook for 3 minutes or until prawn is completely pink. Squeeze the reserved lemon juice over the skewers. Serve with arugula pesto. % cup CO-OP GOLD Extra Virgin Olive Oil CO-OP GOLD PURE Walleye Fillets CO-OP GOLD Grated Parmesan Cheese 2509 SALE FE PICK UP A FREE COPY OF TABLE MAGAZINE AT YOUR LOCAL CO-OP FOOD STORE OR VIEW ONLINE »