Treat yourself to a comforting pork belly roast
Our new Sage-Roasted Pork Belly is pure pleasure.
Our chefs made a magical marinade of dried sage, garlic, sea salt and garlic oil. Then scored the pork belly and rubbed the marinade all over before placing into our oven-proof tin, ready to pop in your home oven.
To cook to perfection, it takes exactly 2 hours at 300°F, then another 20 minutes at 400°F. The result is a succulent crisp char that surrounds the most meltingly delicious pork. But it’s the crispy skin that amps up the joy.
Look for Sage-Roasted Pork Belly in our meat department. Cook it, chop it up, and stuff into soft rolls, or serve on top of our chow mein or fried rice. For chic option, layer the pork on a platter, and style with fresh sage leaves.
Perfect for a cozy night in or dinner party starter—it’s sure to become a favourite. Pairs well with Riesling or a fruity Pinot Noir. Available in all stores, and online here. Enjoy!
Shrimp and avocado salad with cilantro vinaigrette
1 avocado, halved, pitted and sliced
1 package Haven Greens baby lettuce
2 pink grapefruits, cut in segments
1 package Summerhill’s Own Marinated Shrimp
Cilantro lime vinaigrette
3 tablespoons fresh cilantro, finely chopped
1 shallot, minced
Juice of 1 lime
1 tablespoon honey
¼ cup olive oil
Sea salt and freshly ground pepper, to taste
For vinaigrette, whisk together lime juice, cilantro, shallot, and honey. Drizzle in olive oil while whisking, to emulsify. Season with salt and pepper.
To assemble salad, layer baby lettuce, grapefruit segments, avocado, and shrimp on a platter. Drizzle with cilantro vinaigrette. Serves 4 as a starter or 2 as an entrée.
Kitchen note: To make the grapefruit segments, which are also called supremes, peel the whole grapefruit using a knife and remove all the pith. Then remove segments by cutting on either side of the membrane with a paring knife.
You might also like…
If you’re enjoying theses stories, please make sure you’re signed up for our newsletter, where we share our love of food, through food stories, recipes and weekly specials. And get a Free cookie. Sign Up!
Craving a treat that isn’t too sweet? We were too.
That’s why we came up with this amazing moist and indulgent cake, part of our new “Not So Sweet” program. And while it’s free of a lot of stuff, it's full of flavour. Really!