SIAL Canada 2022 Back Better Than Ever in Montreal Post Pandemic!

North America’s largest food innovation trade show has made its much anticipated in-person return to Montreal after going 100% virtual over the past few years due to the Covid-19 pandemic. After participating in SIAL Canada back in 2018 and 2019, it’s become my favourite trade show to attend in the food industry and I’ve been itching to go back in person to witness all the marvellous food innovations and technological and sustainable advancements that many of the participating food companies have excitingly achieved.

Read a recap of my Montreal SIAL Canada 2018 experience here.
Read a recap of my Toronto SIAL Canada 2019 experience here.

SIAL Canada is the only national trade show that offers a complete range of food products under one roof with more than 1,200 national and international exhibitors from 50 countries, alternating host cities between Montreal and Toronto. It’s become a key to the Canadian agrifood industry and acts as an entryway to the US and international markets with over 25,000 buyers from all around the world attending. It’s pretty simple here, the exposure you get when you have a booth at SIAL Canada is unparalleled to any other trade show you’ll find in Canada.

This year in 2022, SIAL Canada was back in Montreal (and in person as well, no more zoom meetings!) from April 20th to April 22nd at the always lovely Palais Des Congres in the heart of the downtown core. I was so ecstatic to be invited back to the trade show this year and quite simply just be back with people! It was the first flight I’ve taken in two years since the pandemic began, and I couldn’t be happier that it was going to be in the world-class city of Montreal.

If you are planning to one day visit SIAL Canada in Montreal, choosing a convenient accommodation is going to be one of the first important decisions you will have to make. Since SIAL Canada runs over a span of 3 days, you’re going to want easy access to the Palais Des Congres. The first time I was in Montreal, my hotel was about a 10 minute Uber ride away. Although that may not sound too far, being mere minutes away walking wise from the facility was a total game changer this year and a huge convenience to have. I was able to quickly go back to my hotel room for breaks and recharge whenever I felt like it, and then being able to quickly go right back to the action whenever I wanted was amazing. With all that being said, if you’re looking for a modern and affordable hotel that is literally a one minute walk to the Palais Des Congres in downtown Montreal, look no further than Hotel Le Dauphin - Montreal Centre Ville. You don’t even need to bring your own laptop with you because every room is equipped with your very own Macbook!

During the first day of SIAL Canada, my favourite event happens in the early morning which is the annual SIAL Innovation Awards! In its 14th edition this year, the top finalists are each trying to take home the Gold ($10,000 prize), Silver ($5,000 prize), Bronze ($5,000 prize), and Sustainability ($3, 750 prize) awards for being the most innovative products of the year. This is always measured on four criteria: packaging, manufacturing process, merchandising, and recipe. This competition is open to all exhibitors where the winners will undoubtedly receive international recognition thanks to the World Champion Tour where they will be showcased in other SIAL trade shows around the world, and is why winning this prestigious honour can really catapult a product’s reach from a national audience to world-wide.

Read a recap of the 2019 SIAL Innovation Awards here.

Here are this year’s 2022 Finalists and Winners!

GROUNDUP - GROUNDUP ECO-VENTURES - CANADA (GOLD AWARD)

Range of flours and baking mixes made of upcycled ingredients. Selected as a new example of circular economy made accessible by the valorization of rejected ingredients into convenient, nutritious and tasty products.

TEMPEHINE - LES ALIMENTS MERJEX INC. - CANADA (SILVER AWARD)

Range of organic marinated and precooked ground tempeh. Selected for the quality of composition and the use of a new process to make tempeh a ready-to-use and versatile ingredient, enabling the addition of vegetable proteins to a wide variety of meals.

LA PRESSERIE - LA PRESSERIE - CANADA (BRONZE AWARD)

Range of raw and unpasteurized vinaigrettes made from cold pressed fruits and vegetables. Selected for their simple and natural composition, the use of fresh ingredients and the cold pressing process which adds culinary appeal to the products

GOOD CHIPS - PARAMO SNACKS - COLOMBIA (SUSTAINABILITY AWARD)

Organic beet and yacon chips with no added oil or sugar. Selected for the naturalness and authenticity of the product resulting from the origin of the ingredients, for the transformation process and the manufacturer's relevant commitments to sustainable development.

FARO - BRÛLERIES FARO ROASTING HOUSES - CANADA

Coffee beans aged in microbrewery oak barrels. Selected for the manufacturing process using an ageing technique that is unusual for coffee, for the sophistication of the product and the original packaging.

CLUB SÉLECT - CLUB KOMBUCHA - CANADA

High-end kombucha presented as wine. Selected for the premiumization of the kombucha offer and the proposed varieties. This product reinvents kombucha as a shared experience to be enjoyed over a nice meal.

ALTERNATIVE KITCHEN - LOC INDUSTRIES - CANADA

Range of products made from organic textured vegetable proteins. Selected for the diversity of the range allowing multiple applications as meat or carbohydrate substitutes, as well as the more ecological transformation process.

SIGNÉ CAMÉLINE - OLIMÉGA SIGNÉ CAMÉLINE - CANADA

Roasted camelina oil. Selected for the new taste experience due to the roasting of the camelina seed, offering a local, gourmet and allergen-free alternative to sesame oil

BAR TO COOK - THE FOODIE FAMILY - CANADA

Bars of sauce with world recipes. Selected for the originality of the format that makes the creation of culinary experiences very easy and accessible to all home cooks. Simple ingredients make it all the more appealing.

Once the SIAL Innovation Awards are handed out, the world was than my oyster here as I had three days to walk around the trade show floors, booth-to-booth, exhibitor-to-exhibitor, from one country to the next learning and finding what the next big food product is. If you’re one of those people who are trying to get their step counter in for their fit bit, coming here will definitely grant you those 12,000 steps you are looking for. This place is huge and you’ll have no problem filling up your day with things to do.

Besides the exhibitor’s booths here at SIAL Canada where if you’re lucky enough you may even be able to take some samples home with you, there are also a variety of other activities scheduled throughout the three days for you to enjoy.

You’re able to book some conferences in where you can take a sharp look within the food industry by sitting in on a variety of talks hosted by expert trend hunters in the agri-food industry. A selection of experts from various backgrounds speak at SIAL Canada each year to share with us the most up-to-date information on the food industry such as the any concerning issues, innovation, market trends and opportunities, and changes in purchasing behaviour.

If you’re a bit more of a thrill-seeker, you can also attend one of the many exciting competitions that play out throughout the trade show (outside of the SIAL Innovation Awards). Pick from the International Cheese Competition, the Olive d’Or Competition, and the Start-Up Pitch Competition. And of course you’ll be able to also see some live cooking demos while mingling with some other culinary professionals at the La Cuisine and the Inspire Drink workshops. There’s something here for everyone to enjoy!

One of the great perks of also going to SIAL Canada is that you’re in a world-class city of Montreal, and if you’re like a foodie like me, you’ll have nothing short of a laundry list of wonderful places to go eat out at when you’re not walking the trade show floors and want to satisfy those cravings you may be having after seeing all the food at the exhibitor’s booths.

Here are some of my top cafes to eat at while you’re visiting Montreal for SIAL Canada that is all in walking distance from the Palais Des Congres. I didn’t use any form of public transportation or car sharing services during my time here in Montreal, just my two feet!

La Finca Cafe (Two Minute Walk from SIAL Canada)

Mandy’s (Six Minute Walk from SIAL Canada)

Olive et Gourmando (Six Minute Walk from SIAL Canada)

Patrice Patissier (Thirty Minute Walk from SIAL Canada)

The planning for SIAL Canada 2023 is already under way. Next year it’ll be back in Toronto at the Enercare Centre from May 9th to May 11th, 2023 where we get to do this all over again! Hope to see you all there!

Indian Style Butter Halloumi - Meals Made Easy with Chef's Table

Is there anyone like me who is always running out of fresh ideas on what to cook at home? I mean the same pasta dish can only go so far! Meal-kit deliveries in 2022 are definitely not a new idea anymore, and in fact there are countless companies to choose from. I’m sure by now whether it may be yourself or a friend, you know someone that’s currently enrolled in a meal-kit delivery program. I was before as well with various companies that I tried, but would often cancel the subscription because for the most part I just got tired of the same old recipes that were being offered week after week.

Having tried many meal-kit delivery services, I’m usually on the hunt for one that is of great value, but I’ve also learned that you need to pick a company that doesn’t always just recycle the same old recipe. In today’s culinary climate, I need more than just the convenience factor. I need innovation and excitement. I want to learn new techniques and be exposed to different flavours and combinations of ingredients that I didn’t think would go well together, yet can be pleasantly proven wrong once I took that risk of trying a recipe out of my comfort zone.

That’s why I’ve always gravitated towards Chef’s Plate, one of the very first meal-kit delivery companies in Canada, and in my opinion the very best one when it comes to a combination of value, service, and meal variety. However, there are probably still people out there who have never heard of Chef’s Plate before or know what this type of service is, so if that is you, here’s a quick run down of what Chef’s Plate is all about.

Chef’s Plate is a meal-kit delivery service where you order off a weekly menu from their website, pick various recipes you want to try and make for yourself, and within a few clicks of your mouse you’ll have set up a drop-off time where a box of all the necessary ingredients needed for your recipes will be picked out and delivered straight to your door! You can skip going to the grocery store and have a full meal prepared in a fraction of the time because the ingredients are also pre-portioned. Just follow the simple laid-out steps in the accompanying recipe cards and have a delicious home-made meal prepared in 15 to 30 minutes!

As I mentioned earlier, one of the strengths of Chef’s Plate is they don’t have just generic recipes. The revolving door of weekly recipes to try are always innovative and delicious, that touches upon every cultural cuisine possible. You’ll never get bored because there’s always something new and unique you haven’t seen before.

For example, take one of the most popular dishes out there - Butter Chicken. Most people have eaten Butter Chicken before or at least have heard of the dish, but the great thing about Chef’s Plate is they often times love to put their own unique spin on a classic dish. Now of course there are times where you need to stick with the classic formula, but when you’re at home and want to experiment and get exposed to new flavours and ingredients, why not choose something that you probably would have never made yourself. And it’s fool proof when you have step-by-step instructions in your recipe card to follow.

And for those reasons that’s why I was immediately drawn to their “Indian Style Butter Halloumi with Basmati Rice” recipe. A vegetarian twist on Butter Chicken (and I’m not even vegetarian!), but I do love me some Halloumi cheese! If you’re just as intrigued as me, I’m here to share one of my favourite Chef’s Plate recipes I’ve come across. And the great thing about ordering from Chef’s Plate is you get to keep those recipe cards and re-make the dish again and again for friends and family. Have a try for yourself and let me know if you like this Butter Chicken recipe - with a twist!

Indian-Style Butter Halloumi with Basmati Rice

Ingredients

Halloumi Cheese - 200 g
Sweet Bell Pepper - 160 g
Garlic Cloves - 1 unit
Crushed Tomatoes - 200 ml
Tomato Sauce Base - 2 tbsp
Cream - 56 ml
Basmati Rice - 3/4 cup
Yellow Onion - 113 g
Indian Spice Blend - 1 tbsp
Cilantro - 7 g
Mild Curry Paste - 2 tbsp

Directions

1) Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice and 1 1/4 cups water (double for 4 portions). Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Stir in 2 tbsp butter (double for 4 portions). Set aside for 5 min, off heat and still covered.

2) Meanwhile, rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes. Peel, then cut onion into 1/2-inch pieces. Cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Finely chop cilantro.

3) In a large non-stick pan, heat 1 tbsp butter over medium-high heat. When the pan is hot, add halloumi. NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 portions, using 1 tbsp butter per batch!) Cook for 1-2 min per side, until golden-brown. Transfer halloumi to a plate and set aside.

4) To the same pan, add 1 tbsp oil (double for 4 portions), onions and peppers. Cook for 2-3 min, stirring occasionally, until tender-crisp. Add Indian Spice Blend, curry paste and garlic. Cook for 30 sec-1 min, stirring often, until fragrant.

5) To the same pan, add tomato sauce base, crushed tomatoes, cream and 1/2 cup water (double for 4 portions). Bring to boil over high. Once boiling, reduce heat to medium-low. Simmer for 3-4 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

6) To the curry, stir in halloumi. Season with salt and pepper. Serve rice with halloumi and butter sauce over top. Sprinkle with cilantro. Enjoy!

Smoked Salmon Carpaccio Using Acme Smoked Fish - A Brooklyn Staple

It’s very rare these days to find a company with over 100 years of history and experience, especially ones that are still surviving and thriving. Frankly,. it’s a dog-eat-dog world out there and any company that can even stay afloat for 10 years should be considered a huge success let alone any company with over 100! For Acme Smoked Fish, it’s a company that was founded all the way back in 1906 in Brooklyn, New York by Harry Brownstein and is now a fourth-generation, family-owned smokehouse that specializes in smoked salmon and other types of smoked fish that has literally been feeding its customers for over a century! A Century!!!!

Their smoked salmon and other specialty smoked fish can already be found in restaurants, retailers, and bagel shops alike from coast to coast in the United States, and just last year they also launched their e-commerce business where they are now able to deliver fish from their smokehouse directly to homes all around the U.S. From keeping up with their traditions that have marked their past, inspire their present, and shape their future, the fact that they are able to adapt with the changing times and modern technologies have allowed Acme Smoked Fish to continue to find success decade after decade after decade.

With their stellar reputation in the seafood industry in having some of the best smoked fish in the world, not only do our neighbours down south get to enjoy these great products, we can now enjoy them here in Toronto as Acme has just recently expanded their reach to the Great White North. You’ll now be able to find some of their signature smoked fish in several retailers here across the city!

In fact, I thought Smoked Salmon was really just of one variety. A rookie’s mistake. If you visit their website you will literally see an endless variety to choose from. Options for all kinds of taste buds. Some of which can now be obtained in Toronto which includes:

Smoked Atlantic Salmon

Lox or Nova or Smoked Salmon, whatever you call it, this is the gold standard of smoked fish. Each succulent ribbon of smoked salmon reveals the perfect balance of a rich yet delicate smoked fish flavor as it melts away in your mouth with its buttery smooth texture and light hint of hardwood smoke. This family smoked salmon recipe, perfected and passed down through generations, uses carefully selected salmon prepared with a traditional dry curing method and then cold smoked over blends of natural hardwoods. This renowned Acme Classic Smoked Salmon is a result of true Brooklyn smoked fish craftsmanship. Enjoy this classic smoked fish taste of New York all the way here in Toronto.

Smoked Atlantic Salmon with Gravlax Seasoning

The tantalizing aroma of a traditional Scandinavian specialty with a Brooklyn smoked fish twist, Acme’s Gravlax smoked salmon is a delectable contrast of rich color, flavor and texture to add to any smorgasbord. Lightly smoked salmon is enveloped in fresh dill and carefully sliced for a bright and delicate savory smoked fish bite.

Smoked Atlantic Salmon with Togarashi Seasoning

Inspired by the Japanese seasoning shichimi togarashi, meaning “seven-flavor chili pepper”, Acme Smoked Fish’s Smokehouse Exclusive Togarashi Smoked Salmon is a multifaceted flavor experience! Lightly spicy, with a tang of citrus and ginger, and rounded out with umami notes that hint of seaweed, this delightfully complex spice complements Acme’s delicate smoked salmon.

Smoked Atlantic Salmon with Pastrami Seasoning

Combining two iconic tastes of New York, traditional pastrami spices are added to the signature smoked salmon of Acme Smoked Fish. The result is a peppery, tangy, smoked fish flavor experience with just a hint of smoke. Enjoy this smoked salmon on a bagel, cracker, or classic rye bread for the full pastrami experience.

Smoked Whitefish (bone-in, fully cooked)

Acme’s hot smoked wild caught whitefish is bursting with rich flavors steeped in tradition. This golden, white-fleshed, fresh water fish from the Great Lakes provides a delectable smokey flavor that is perfect for any meal.

With all of these amazing smoked salmon varieties at my finger tips, you just know I had to create a recipe that would showcase Acme’s family tradition of quality. What better way to do that then making a Smoked Salmon Carpaccio! Normally a carpaccio just uses one type of fish, but because I have the luxury this time of having four different types, this smoked salmon carpaccio is elevated to another level where I have incorporated their classic Smoked Atlantic Salmon and with the other three Smoked Atlantic Salmon seasonings of Gravlax, Togarashi, and Pastrami. Literally something for everyone!

This recipe is then topped off with fried capers and herbs to make the ultimate appetizer to share with your friends and family. Not only does this recipe only take around 15 minutes to make, most of the ingredients you need for this are staple pantry items. Using the Acme Smoked Salmon as the star ingredient, it then gets lightly marinated in a lemony-shallot dressing which is then topped off with crispy pan-fried capers and fresh dill to truly make this dish a stand-out favourite.

Smoked Salmon Carpaccio (Four Ways) With Crispy Capers and Dill

Time: 15 minutes
Serves: 6 people

Ingredients

For The Dressing:

1/4 cup extra virgin olive oil
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grainy dijon mustard
1 small shallot, thinly sliced

For The Crispy Capers:

2 tablespoons drained capers
1 teaspoon flour
2 tablespoons extra virgin olive oil

For The Salmon:

100 gram Acme Smoked Atlantic Salmon
100 gram Acme Smoked Atlantic Salmon with Gravlax Seasoning
100 gram Acme Smoked Atlantic Salmon with Togarashi Seasoning
100 gram Acme Smoked Atlantic Salmon with Pastrami Seasoning
1 tablespoon loosely chopped fresh dill to garnish
Freshly cracked black pepper to garnish

Instructions:

For the Dressing:

• In a bowl, combine all the dressing ingredients and whisk until well combined. Set aside while you prepare the capers.

For the Crispy Capers:

• In a small bowl, toss the drained capers in the flour until evenly coated.

• Heat a small nonstick skillet over medium heat with olive oil. When the skillet is hot, add the capers to the skillet and cook until golden brown and crisp, about 3 minutes, tossing half way through. Transfer the capers to a paper towel lined plate and let cool.

For the Smoked Salmon:

• Cut the four varieties of Acme Smoked Salmon into 2-inch pieces and arrange on a large plate in a single layer.

• Spoon the dressing over the salmon evenly. Next, top with crispy capers. Lastly, finish the dish with fresh dill and cracked pepper.

Bonus:

• Serve with a side of ready-to-eat Acme Smoked Whitefish! Enjoy!

List of Toronto Retailers Carrying Acme Smoked Fish Products

PRIMROSE BAGEL
SUE’S DONHEAD
KOSHER SOBEYS
VINCENZOS
NU BAGEL
MCEWANS
NEW YORK BAGEL
KIVAS BAGEL
NU AGE FISH
NORTOWN MEATS EGLINTON
NORTOWN MEATS PROMENADE
NORTOWN MEATS YORK MILLS
SAVOURS SOUTH
SAVOURS NORTH
THE KOSHER GOURMET
UNITED BAKERS
CONCORD FOOD CENTRE
HARBORD BAKERY
MENCHENS CATERING
YOSEF MOKIR
OCTAGON REST
ABAS BAGELS
SOUL BAGEL
CAFÉ SHELI
D-LITES
TORONTO KOSHER
NO FRILLS WILSON

The Stella Supper Club is the Stella Artois x HYR Live Collaboration We've All Been Waiting For!

There are many different clubs out there in the world. The night club where you dance the night away. The book club where you can get lost in an imaginary universe. Or just a school club where you join not always because you’re interested in it, but because all your friends are there (been there, done that!). Now where is the club for foodies? The club for learning by interacting with seasoned professionals? Well folks, I’m here to invite you to the best foodie club there is. It’s called the Stella Supper Club and it just might be the club you’ve all been waiting and searching for to join!

Stella Artois and HYR Live have partnered together to create The Stella Supper Club, where it brings a variety of all-inclusive live and on-demand cooking classes with Canada’s top Chefs right into your kitchen. All of the ingredients are then delivered straight to your door within the Stella Supper Club meal kit to make this interactive cooking class as stress-free and easy as possible. All you need is an internet connection, some basic cooking utensils, maybe one or two kitchen helpers, and just an appetite to not only feed your stomach but also your mind as you learn from some of the very best chefs in our country.

With great skill in eating a diverse range of food, but not so much in the actual creation of it, I was very excited in getting a chance to take part in one of these live cooking classes. I mean I need all the help I can get when it comes to the kitchen, and who better to teach me then acclaimed Chef Nuit Regular from the highly acclaimed Thai restaurant Pai Northern Kitchen in Toronto!

In preparation for my live cooking tutorial, Stella Artois also sent me a beautiful Home Chef essentials kit to give me a taste of what was to come. Within this package was a beautiful leather Stella Artois apron, a marble charcuterie board, and a couple of their iconic chalices to go along with a 6-pack of beer. As you can see, it was a perfect way to spend a day out on the balcony with some delicious charcuterie and a cold glass of Stella Artois.

As the much anticipated day of the cooking class finally arrived, I had a knock on my door and a fresh delivery of produce and ingredients was dropped off at my doorstep thanks to Chefdrop. For anyone that signs up for a Stella Supper Club experience, you’ll not only get all the required ingredients to make your dishes that night, everyone will also receive a 6 pack of Stella Artois and two Stella Artois chalices. It’s safe to say you can never have enough of those beautiful chalices in your home. Such a simple way to elevate your kitchen!

Once your box of ingredients arrives that morning/afternoon, open it up and refrigerate any items in your box right before the event starts that evening. On the menu for me that evening with Chef Nuit Regular was getting to turn up the heat inside by learning how to make her signature Thai Red Curry Chicken (Gaeng Phed Gai), complemented by her bold Thai Green Papaya Salad (Som Tum Thai). Two dishes that I loved ordering whenever I visited her restaurant, so being able to make it at home was absolutely incredible!

Once it was 7PM it was time to go! I laid out all the necessary ingredients in front of me, hooked up my laptop and laid it out on the kitchen counter, opened up the email link that contained the direct link to the cooking class, and voila - class was in session! It was a seamless process with Hyr’s interactive chat and video capabilities making it super easy to ask any questions live to Chef Nuit Regular whenever I needed any clarification to a step. I also loved the fact that they really seemed to care about the participants who signed up for the class as they called out and thanked individuals by name who was part of the class which I think was a very nice touch.

The first part of the class was learning how to make the Red Curry and man oh man if you guys could smell the aromas in the kitchen when this was being cooked on the stove top. The scent of the red curry paste, thai basil mixed in with the Chinese eggplant, coconut milk, and fresh red spur chili was phenomenal! It really was a restaurant quality dish being made at home. And then to top it off with the homemade Papaya Salad was just a great way to end the night as the sweetness and sourness of the signature Pai salad dressing perfectly cut the heat of the spicy red curry. At the end of the night I just kept repeating to myself…. “I can’t believe I made this!”

One of my favourite parts of The Stella Supper Club is after the class is over, you can then watch the entire class all over again. On-Demand. Stream anytime, anywhere. It’s so convenient to have that capability because if you decide to re-create the dish at a later time on your own, you can easily pull up the video again of the cooking class you attended and follow along once more.

The Stella Supper Club is something I would highly recommend anyone to join, because not only do you get to learn from some of the very best chefs in the country, it’s also a great excuse to start downing some Stella Artois beers because hey… it’s all part of the cooking experience!

To see all the upcoming cooking classes and to register for one of their live tutorials, please visit the website here. Cheers!

Italpasta Introduces a New Artisan Pasta Line with Big Impact!

If you’re anything like me, craving a comforting bowl of pasta is always on my radar. Pasta is one of my favourite things to eat, and also one of my go-to dishes to make at home just because for the most part you can whip up a bowl of pasta quite quickly that would also leave you with leftovers for days! So as you can imagine I’m always walking up and down the grocery aisle grabbing more boxes of my pasta to restock my pantry.

Italpasta has always been a brand of pasta that I bought frequently. If this brand doesn’t sound familiar to you yet, just think of the blue pasta packaging with the cellophane window, and more than likely the image of this brand will come rushing back to you. Italpasta has been a staple in homes of Canadian families since 1989. I love that they are inspired by the age-old Italian way of making high-quality pasta, yet I’m still supporting a Canadian company that uses 100% Canadian wheat. This results into what I think to being a rougher texture that helps the pasta sauce cling to the pasta for a fuller and more delicious bite.

Italpasta has also recently launched a new Artisan pasta range, and surprisingly that’s actually not the most impactful change for their company. In an effort to be more conscious of food waste, they have made a commitment to encourage a zero food waste approach to cooking as part of the company’s sustainability commitment to fully transition their signature cellophane window boxes and bulk plastic bags to 100% recyclable packaging by 2030! So not only is this new Artisan pasta line made with 100% Canadian wheat, it also uses 100% recyclable packaging with the removal of the cellophane window. And honestly to me, the packaging looks even better now with a more modern and sleek look wrapped in this beautiful darker blue hue. This might be a small change, but it makes a huge impact as we all strive to become more environmentally conscious in protecting our mother Earth.

This Italpasta Artisan pasta range comes in six different varieties. There is the Artisan Fusilli, Artisan Maccheroni, Artisan Gemelli, Artisan Penne Rigate, Artisan Spaghetti, and the Artisan Spaghettini. There’s literally something to like for everyone! Every one of these pasta varieties are made in Canada, certified kosher, non-GMO, and vegan. Of course when it comes to new and shiny things, I obviously had to give one of these new artisan pastas a whirl and test a recipe out. You know…. for science.

I was immediately drawn to the Artisan Gemelli just by it’s beautiful shape and decided to make a cold pasta dish with it from one of the Italpasta recipes on their website. I love a good pesto as well, so making their “Gemelli & Asparagus With Watercress Pesto” recipe was a no-brainer for me. I did add my own twist to it as I couldn’t find watercress at my local grocery store, so I substituted that with Arugula which is very similar to the taste and texture of watercress. It came out absolutely delicious and a beautiful dish to look at with the pop of green that comes out from the pesto and asparagus. As it’s a cold pasta, it can be eaten as a quick appetizer or even a hearty lunch. It’s fresh, light, and healthy and if you squint your eyes just a bit you’ll be thinking you’re even eating a salad! I highly, highly recommend making this recipe as it’s so easy to make and only 20 minutes total to whip it up! A perfect dish to impress your family and friends with at your next gathering.

Gemelli & Asparagus with Arugula Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 6

Ingredients

• 1 pkg (450 g) Italpasta Artisan Gemelli

• 1/2 lb (250 g) asparagus spears, trimmed and cut into 1-inch (2.5 cm) pieces

• 1/2 cup (125 mL) toasted walnuts, divided

• 2 cloves garlic, whole

• 1 1/2 cups (375 mL) arugula, packed

• 1/2 cup (125 mL) packed fresh parsley, chopped and divided

• 1/3 cup (75 mL) extra virgin olive oil

• 2 tbsp (30 mL) lemon zest

• 3/4 tsp (4 mL) salt

• 1/2 tsp (2 mL) pepper

• 1/4 cup (60 mL) Pecorino cheese, grated

• 2 tbsp (75 mL) Parmesan cheese, grated

• 1/3 cup (75 mL) Parmesan cheese, shaved

Instructions

1. Cook pasta according to package directions, adding asparagus in the last 2 minutes of cooking time. Drain and refresh under cold running water; drain well and set aside.

2. In food processor, pulse 1/4 cup (60 mL) walnuts and garlic until finely ground. Add arugula, half of the parsley, olive oil, lemon zest, salt and pepper; pulse until smooth. Stir in Pecorino and Parmesan until blended.

3. In bowl, toss together pasta, asparagus and watercress pesto. Serve at room temperature or refrigerate for 1 to 2 hours to serve chilled.

4. Just before serving, garnish with shaved Parmesan, and remaining walnuts and parsley.