Yisu's Fall Menu

By: Yisu Park

Recipes and Photos: http://www.presidentschoice.ca/

With the coming fall season, it’s always a good idea to have a meal handy to prepare for friends and family. Here is a tasty and creative way to spice up your fall!

Appetizer

Serves: 9

Ready in: 25 minutes

Ingredients

• 2 cans (each 142 g) PC Blue Menu Seasoned Chunk Chicken Breast, drained

• Half English cucumber, diced (peel on)

• 1 cup (250 mL) grape tomatoes, cut in half

• 1 cup (250 mL) baby spinach, torn

• 1/4 cup (50 mL) PC Blue Menu Dressing - Light Ranch

• 9 PC Crispy Lettuce Wraps, halved crosswise

Instructions

1. In a large bowl, toss chicken, cucumber, tomatoes and spinach together. Add

dressing; toss to coat.

2. Spoon about 1/4 cup (50 mL) into each crispy lettuce leaf half. Serve immediately.

Main

Serves: 4

Ready in: 25 minutes

Ingredients

• 1 tbsp (15 mL) grated ginger root

• 1 clove garlic, minced

• 1/4 cup (50 mL) PC 100% Pure Maple Syrup

• 1 tbsp (15 mL) PC MEMORIES OF Thailand Fiery Chili Pepper

• 4 fresh boneless skinless salmon fillet portions (about 1 lb/500 g)

Instructions

1. Spray nonstick frying pan with PC Canola Oil Cooking Spray and heat over medium

heat. Cook ginger and garlic for 3 to 5 minutes, stirring. Remove pan from heat. Stir

in maple syrup and Memories sauce.

2. Preheat broiler. Line baking sheet with foil and spray with cooking spray.

3. Place fillets on prepared baking sheet. Divide sauce among fillets, brushing over

tops and sides. Broil salmon 4 inches (10 cm) under broiler for 10 minutes per

inch (2.5 cm) thickness or until fish flakes easily when prodded with a fork. Serve

immediately.

Dessert

Serves: 8

Ready in: 60 minutes

Ingredients

• 1-1/2 cups (375 mL) canned pumpkin purée

• 2/3 cup (150 mL) packed dark brown sugar

• 1/4 cup (50 mL) PC 100% Pure Maple Syrup

• 1-1/2 tsp (7 mL) cinnamon

• 1 1/2 tsp (7 mL) ground ginger

• 1/2 tsp (2 mL) nutmeg

• 1/2 tsp (2 mL) salt

• 1 cup (250 mL) 35% whipping cream

• 3 PC Organics Free Run Large Eggs

• 1 pre-baked homemade pie crust or pre-baked store-bought pie shell

Instructions

1. Preheat oven to 325°F (160°C).

2. In medium saucepan, whisk together pumpkin, sugar, syrup, cinnamon, ginger,

nutmeg and salt; cook over medium heat for 6 to 8 minutes or until heated through.

Whisk in cream. Bring to a simmer; remove from heat immediately.

3. Transfer pumpkin mixture to blender; add eggs. Blend on medium for about 1 to 2

minutes or until smooth and well combined. Pour into prebaked piecrust. Bake in

bottom third of oven for 35 to 40 minutes or until set around edges with slight jiggle

in center. Let cool on cooling rack for at least 1 hour; refrigerate. Pie can be served

cold or warmed up.