Sunterra MarketT H A N K S G I V I N G 2 0 1 6

FOUR

ENTREES

THAT

AREN'T

TURKEY

p. 12

Thanksgiving dinner's in the bag.

Chef-prepared take home meals

p. 4

Cuisine

that ch

arms

Make Brussels sprouts

better by roasting

and sauteing

them.Recipe p. 16

Shop this catalogue online at

sunterramarket.com! Grocery delivery is $8

within Calgary and Edmonton city limits.

2

regular retail prices shown

P R O D U C T S

5. From the shelf favourites

6. Soleterra d'Italia salami

7. Canadian cheese

8. Breakfast

10. Sides

12. Entrees

14. Desserts

S E R V I C E S

3. Order Belwood turkey

Cook & carve

4. Prepared meals

18. Gift baskets

20. Catering

R E C I P E Sp. 16-17

Bacon pecan Brussels sprouts

Brioche stuffing

Chimichurri sauce

Deep dish pumpkin pie

Ginger whipped cream

Cranberry sauce

Smoked salmon and brie quiche

Turducken roll

Fresh Belwood turkey cooking guide

Sunterra Farms ham cooking guide

Order o

nline at

sunte

rramar

ket.c

om or c

all:

Britannia Plaza

403-287-0553 | Keyn

ote 403-261-6772

West

Market S

quare 403-266-3049 | Lendru

m 780-434-2610

Order n

ow for p

ickup or d

elivery

beginning on Octo

ber 6.

$30 cook a

nd carve

fee ad

ditional

to th

e price of y

our turke

y.

Order o

nline at

sunterra

market.c

om, call

403-263-9759 in

Calgary

, 780-426-3807 in

Edmonton or e

mail

caterin

goffice@su

nterra.ca

.

3

$8.79/kg whole uncooked

We're making dinner so you don't have to. Four-course meals come ready to reheat, plate and enjoy!

SOUP

Sweet potato ginger bisque

SALAD

Beet and vine-ripened tomato salad with goat cheese

ENTREE

Fresh herb-rubbed turkey breast with buttermilk mashed Yukon Gold potatoes, traditional stuffing, made-from-scratch cranberry sauce, giblet gravy and medley of fall vegetables

or

Bourbon mustard glazed Sunterra Farms spiral ham with scalloped potatoes and medley of fall vegetables

DESSERT

Deep dish pumpkin pie with ginger whipped cream

$25 .99or 1,040 Fresh Rewards points per person.

Available for pickup or delivery October 7 – 10.

Order online at sunterramarket.com

Fresh Rewards is our way of saying

thank you for your continued support.

sunterramarket.com/FreshRewards

P R E P A R E D M E A L S

Find our turkey and Sunterra Farms ham cooking guides on p. 17

5

F R O M T H E S H E L F F A V O U R I T E S

1. Mediterranean Terra ChipsOctober Stockboy Special $5.79/100g

2. Bottlegreen Elderflower Sparkling PresséOctober Stockboy Special$2.19/250ml $4.69/750ml

3. Simply West Coast:

Wild Shrimp$8.99/300g

Classic Tartar Sauce$6.29/250ml

Swingin' Cocktail Sauce$6.29/250ml

4. Fiasco Madagascar Bourbon Vanilla Bean Gelato$8.79/562ml

5. Patissier Suisse Biscuits:

Japonais$3.99/100g

Nuss-Nougat$3.99/100g

6. Sable & Rosenfeld Olive Bruschetta$9.99/500ml

Made with batata, parsnip, sweet potato, taro and yuca.

Japonais

Canadian!

Canadian!

Nuss-Nougat

from Calgary!

1

4

2

3

5

6

Soleterra d'Italia imports cooked and

cured authentic Italian meats direct from

the Simonini family of Modena, Italy.

This mace and pepper-flavoured salami has a very large grain, which makes it fantastically meaty and chewy. Serve on a charcuterie board.

Toscano

This salami is made with indulgent pieces of black truffle for a pungent

garlicky flavour. Serve with mild cheese.

Tartufo

Southern Italy = spice. So this southern salami is made with chili peppers and paprika. Serve on pizza and sandwiches.

Calabrese Piccante

This smoky, garlicky salami has a super fine grain, meaning it will melt in your mouth. Serve on a charcuterie board.

MilanoThe quintessential salami, Milano

has a slightly porky flavour and smooth texture. Serve with olives and bread.

Ungherese

October Stockboy Special$9.39/250g salami

S O L E T E R R A D ' I T A L I A S A L A M I

C A N A D I A N C H E E S E

Bleu d'ElizabethA fruity organic blue, this cheese is beautifully streaked with blue-green veins and capped with an ochre rind.

October Stockboy Special $7.09/100g

Alfred le Fermier

An organic farmstead cheese,

Alfred le Fermier has a flowery and nutty flavour that

pairs well with apples, pickled

onions or full-bodied red wine.

October Stockboy Special

$7.59/100g

Salt Spring Island ChèvreThese irresistibly soft and creamy goat cheeses are adorned with basil leaves, edible wild flowers, hot chilies, roasted garlic or white truffle.

$11.59-14.59/150g RiopelleRiopelle is a

presumptuously luscious triple cream cheese with a buttery,

slightly nutty flavour and

lingering taste of fresh cream.

October Stockboy Special

$6.79/100g

Applewood Smoked CheddarSmoked with hardwood for eight hours, this two-year aged cheddar pairs perfectly with almost anything, but we love it on apple pie.

$4.99/100gTake cheese out of the fridge 30 minutes before serving. As it warms up, the cheese will release more flavour.

8

2. Savoury Danishes$2.99/each$5.49/2 pack

3. Brioche cinnamon buns$1.89/each$6.99/6 pack

1. Muffins$1.79/each$3.09/2 pack$5.49/6 pack

5. Croissants$1.49/each$2.79/2 pack

4. Rosso coffee$18.99/300g

Bacon and

cheddar

Spinach and feta

Our Danishes, cinnamon buns, muffins

and croissants are baked daily in house.

from Calgary!

Ham and pineappleSavoury Danishes

B R E A K F A S T

1

4

2

3

5

6

Breakfast is arguably the best meal of the day. Sticky-sweet pastries, sophisticated savoury Danishes or even just a cup of coffee – it's all good.

Charm your house guests with a blissful breakfast in bed.

Wayne's Bagels$5.29/6 pack

Fresh squeezed orange juice$3.99/470ml$6.99/970ml

Smoked salmon and brie quiche$6.99/6 inch$12.99/9 inch

Sunterra Farms bacon$19.99/kg

We make fresh orange juice everyday with only one ingredient - oranges.

from Calgary!

recipe p. 16

Bacon pecan Brussels sproutsThese green gems are roasted for a beautifully caramelized flavour before being sautéed with onion, bacon, toasted pecans and olive oil.

$1.29/100g

recipe p. 16

Roasted

rainb

ow car

rots

Simply roasted with fresh thyme

and cracked black pepper, the sweet

earthy flavour of the carrots speaks for itself.

$1.29/100g

Brioche stuffingRich, buttery brioche is perfectly accented with tart cranberries, onion, garlic and herbs.

$1.29/100g

recipe p. 16

Green beansCrunchy beans with sweet

peppers and onion add colour, flavour and texture to the table.

$1.39/100g

10

Sides

Roasted corn on the cobLate season corn is roasted in

the husk for a sweet and stylish side. Serve with garlic butter or

tarragon butter.

Corn $1.39/eachGarlic butter $1.39/100g

Tarragon butter $1.39/100g

Seasonal squash slices are drizzled in maple, sprinkled with salt and pepper and then roasted.

$1.29/100g

Cran

be

rry sauce

Fresh cranberries simmer with cinnamon and sugar in this house made version of a classic Thanksgiving sauce.

$1.09/100g

recipe p. 16

Maple roasted squash

To roast corn on the cob in the husk, first peel the husk back and remove the stringy silks so they don't burn. Then soak the husk in water,

place it back over the cob and roast.11

For the best texture when reheating, warm prepared foods up in an oven at 350

Entrees

Sweet apple is balanced with sage, cranberries, onion and

garlic in this seasonal stuffing, cooked inside Alberta-raised

Sunterra Farms pork.

$2.49/100g

Apple and sage stuffed

pork loin

12

Baked with lemon zest, capers, cracked black pepper and dill, just add a squeeze of lemon or dollop of butter before eating this meaty fish.

$3.99/100g

Our butchers layer boneless turkey, chicken and duck breasts with our traditional market made stuffing and

then roll it up into a soul-satisfying poultry party.

$3.29/100g

recipe p. 17

Covered in Cajun spice and basted with butter in a skillet, this steak is best when cooked to medium. Slice against the grain for best taste.

$3.29/100g

Blackened

Cajun flank steak

Tu

rducke

n roll

Lemon caper salmon

This steak tastes grea

t

with an herb-filled

chimichurri

sauce. Recipe p.16

13

Whole cored apples are baked inside puff pastry and topped with cottage cheese

and raspberry jam. Serve warm to fill your house with a mouth-watering aroma.

$3.99/each

Apple puffPu

mp

kin cheesecake

All the pumpkin dessert flavours you love – nutmeg, ginger, cinnamon and cloves – in a creamy cheese cake with a graham cracker crust.

$21.99/7 inch

If you're serving

more than one dessert

after a meal, choose contrasting flavours,

textures and temperatures.

14

Our signature dessert is piled high with pumpkin purée and fall spices.

$2.79/slice | $16.99/7 inchrecipe p. 16

Warm this French-style pastry up and serve with Fiasco

Madagascar bourbon vanilla bean gelato or Cows Creamery

applewood smoked cheddar.

$3.99/4 inch | $6.99/6 inch

This portable puff pastry is filled

with cinnamon, nutmeg and clove

spiced apples and sprinkled

with sugar.

$1.79/each$3.29/2 pack

Apple cranberry

galette

Apple tu

rnover

Ginger whipped cream $1.39/100g | recipe. p. 1

6

Apple cranberry strudelThese pastries are stuffed full of apples, cranberries and bread crumbs and sprinkled with sugar.

$2.99/each

15

B A C O N P E C A N B R U S S E L S S P R O U T S

Serves 8 to 10

2 lbs Brussels sprouts3 strips Sunterra Farms bacon, diced into 1-inch pieces2 tbsp canola or olive oil1 red onion, sliced1 cup pecans, toasted

Trim the bottoms of the Brussels sprouts. Cut large sprouts in half, leave small sprouts whole. Spread them on a sheet tray, season with salt and pepper and sprinkle with a few drops of olive oil. Roast at 350F for 25 minutes until tender and golden brown. Set aside.

Brown bacon on high heat in a skillet. Remove and set on a paper-toweled plate. Add oil to the skillet and sauté onions until translucent. Add the Brussels sprouts and sauté on medium until evenly heated. Add the toasted pecans and cooked bacon and mix.

B R I O C H E S T U F F I N G

2 strips Sunterra Farms bacon, chopped 3 tbsp butter 1 medium red onion, chopped¼ tsp garlic, chopped½ tsp fresh sage, chopped 1 large red apple, diced (keep the skin-on)1 celery stick, diced 5 cups brioche bread, cubed¼ cup pecans, walnut or cashews 1 tbsp toasted pine nuts¼ cup dry figs, chopped¼ cup dried cranberries1 cup turkey or chicken stockSalt and freshly cracked black pepper to taste

Heat a non-stick pan and cook the bacon until crisp, drain and set aside. In the same pan, add butter and sauté the onions and garlic until golden brown. Next add the sage, apples and celery and sauté until apples start to caramelize.

Add the brioche, nuts and dry fruit and sauté over low heat while adding enough stock until well coated but not soggy. Add the crisp bacon and transfer the stuffing to a greased, deep oven tray. Bake for about 20 minutes until the top is crisp.

C H I M I C H U R R I S A U C E

3 garlic cloves½ cup extra virgin olive oil2 cups fresh parsley leaves, packed¼ cup cilantropinch ground cumin¼ cup lime juice

Pulse garlic and oil in a food processor. Add parsley, cilantro and cumin. Pulse until finely chopped. Stir in lime juice and season with salt and red pepper flakes.

D E E P D I S H P U M P K I N P I E

Serves 6 to 8

3 eggs1½ cups packed brown sugar 2 cups pumpkin purée¾ cup homogenized milk¾ cup whipping cream5¼ tbsp all purpose flour1 tbsp ground cinnamon1 tsp ground ginger½ tsp ground nutmeg¾ tsp ground mace½ tsp ground cloves¼ tsp salt1 10 inch unbaked pie crust (unformed)

In a large bowl lightly whisk the eggs and brown sugar. Add the pumpkin purée, milk and cream and mix until well blended. Add the remaining dry ingredients and stir to combine. Do not over mix.

Preheat the oven to 350F.

Butter or spray a 7x4 inch round baking pan or ring mould. Lay the pie crust in it and press gently on the bottom and halfway up the mould.

Pour the mixture into the pie crust and place on a large baking pan to catch any spills. Bake the pie for 45 to 55 minutes or until the filling is set and the crust has browned (the centre will still look wet).

Place the baked pie on a wire rack to cool. Unmould and serve with ginger whipped cream or vanilla ice cream.

G I N G E R W H I P P E D C R E A M

1 cup heavy whipping cream 1 tbsp granulated sugar 1 tsp ground ginger

Whip all ingredients together in a bowl until soft peaks form.

C R A N B E R R Y S A U C E

4 cups fresh cranberries1/2 cup granulated sugar2 tbsp water1 tsp lemon juice1 cinnamon stick2 tsp clovesSalt to taste

Preheat a large saucepan over medium-high heat. Place all ingredients in the pan and cook until the berries

are soft, about 10 minutes, or 15 minutes if using frozen cranberries.

Bring to a boil and then simmer for five minutes till sauce begins to thicken.

Store in the fridge until ready to serve.

S M O K E D S A L M O N A N D B R I E Q U I C H E

1 pie shell, 9 inch deep dish unsweetened½ tbsp canola oil½ tsp puréed garlic1 cup yellow onion, diced8 slices smoked salmon½ cup mozzarella and cheddar, shredded½ cup double cream brie, diced6 eggs½ cup buttermilk

Pre-bake the pie shell for 8 minutes at 350F. Cool to room temperature.

In the meantime, heat oil in a small pan on medium-high heat. Add garlic and onion and sauté until the onions are translucent. Cool to room temperature.

Once the pie shell is cooled, fill it with the cooled onion and garlic mixture. Slice the salmon into strips and spread evenly on the mixture. Sprinkle the cheese on top.

In a large bowl, whisk the eggs then add buttermilk, salt and pepper. Pour the mixture gently over the rest of the ingredients in the pie shell. Bake at 350F for 25 to 30 minutes until the crust is golden and the centre is firm but not overcooked.

16

G I F T B A S K E T S

Bakin' Brie | $29.99

Includes: Natural Pastures Comox Brie, Petite Maison Brie Baker

Munch and Mingle | $49.99

Includes: Effervé Sparkling Lemonade, Gone Crackers, Joseph's Nutless Clusters, Lavazza Coffee, Sable & Rosenfeld Vegetarian Antipasto, Serious Cheesy Puffs, Simply 7 Kale Chips, Three Farmers Roasted Chickpeas

Add Grana Padano Cheese $5

Thankful for Family | $69.99

Includes: Effervé Sparkling Lemonade, Gone Crackers, Joseph's Nutless Clusters, Lavazza Coffee, Preferisco Pasta, Rao's Pasta Sauce, Sable & Rosenfeld Vegetarian Antipasto, Serious Cheesy Puffs, Simply 7 Kale Chips, Three Farmers Roasted Chickpeas

Add Grana Padano Cheese $5

F R E S H B E L W O O D T U R K E Y C O O K I N G G U I D E

Portion size per person: 16oz (1lb / 0.45kg)

Remove the giblets and neck from the body cavity, then rinse and wipe. Sprinkle with salt and pepper inside and out. Place the turkey breast-side-up on a wire rack in a 2½-inch deep roasting pan. Brush with canola oil or melted butter.

Cover loosely with aluminum foil and roast in a preheated oven at 325F (165C). Follow the roasting time chart. Baste the turkey with pan drippings every hour.

Turkey is fully cooked and ready to eat when the meat thermometer reads 170F (77C) for an unstuffed turkey. Remove the foil in the last hour of roasting to get a lovely golden brown colour. For a crispy caramel touch, brush with maple syrup in the last 30 minutes.

Once the turkey is done, transfer to a carving board, keep covered and let sit for 20 to 30 minutes.

8 to 12lbs(3.6 to 5.4kg)

3 to 3.5 hrs

12 to 14lbs(5.4 to 6.3kg)

3.5 to 4 hrs

14 to 18lbs(6.3 to 8.2kg)

4 to 4.5 hrs

18 to 20lbs(8.2 to 9kg)

4.25 to 4.75 hrs

20 to 24lbs(9 to 10.8kg)

4.75 to 5.25 hrs

W E I G H T T I M E *

*Approximate roasting times. Actual times may vary depending on oven.

S U N T E R R A F A R M S H A M C O O K I N G G U I D E

Portion size per person: Boneless - 8oz (0.5lb / 0.23kg) Bone-in - 10oz (0.63lb / 0.29kg)

Diagonally score the surface of the ham. Brush the ham with glaze, allowing the flavours to penetrate. Place the ham in a 2½-inch deep roasting pan. Add ½ cup to 1 cup of water at the bottom of the roasting pan and cover with aluminum foil to retain moisture.

Roast in a preheated oven at 325F (165C) following the roasting time chart. Baste the ham with glaze every 30 minutes until it has reached an internal temperature of 140F (60C). Remove the foil in the last 15 minutes to get a crisp outer layer.

For spiral hams, cover with foil and roast at 135F (165C) for 14 minutes per pound or until the internal temperature reads 140F (60C). Brush with glaze in the last 10 minutes.

2 to 3lbs(0.9 to 1.4kg)

3 to 5lbs(1.4 to 2.3kg)

5 to 8lbs(2.3 to 3.6kg)

8 to 10lbs(3.6 to 4.5kg)

W E I G H T

50 to 60 mins

1.5 to 2 hrs

2 to 2.75 hrs

3 to 3.25 hrs

T I M E *

*Approximate roasting times. Actual times may vary depending on oven.

T U R D U C K E N R O L L

Serves 8 to 10

1 medium turkey breast, skin-on1 large duck breast, skin-on1 large chicken breast, skin-on2½ cups bread stuffing1 cup cranberriesSalt and freshly cracked black pepper to taste

Butterfly the turkey, duck and chicken breasts. Place each of them between two pieces of plastic wrap and pound them flat using a meat mallet or the bottom of a pan.

Place the turkey breast on a cutting board with the skin side down. Season with salt and pepper. Mix the cranberries into the bread stuffing and spread 1½ cups of it on the turkey breast. Lay the duck breast on top of the stuffing with the skin side down. Season with salt and pepper, then spread the remaining stuffing on the turkey breast. Finally, lay the chicken breast on top with the skin side down and season with salt and pepper.

Roll the turducken up along the wider side to create a rectangular pinwheel. Tie with butcher twine and brush with olive oil. Place the turducken roll in a roasting pan and cook at 350F for 60 to 90 minutes until the internal temperature reaches 185F. Baste with pan juices every 20 minutes.

Once the turducken is done, rest for 15 minutes before carving.

17

Thankful for Family | $69.99

Bakin' Brie | $29.99 Munch and Mingle | $49.99

It's easy to give with these party-ready baskets filled with sweet and savoury drinks and snacks. Choose from our three most popular options, or make your own custom basket.

full basket content listings on p. 17

G I F T B A S K E T S

The stronger our roots, the higher we grow and the further we can reach. The Sunterra ROOTS program defines our behaviour and commitment to the community. We believe in Reciprocity, Opportunity, Openness, Trust and Service.

R O O T S

We are proud to partner

with E4C, a 45-year-old

organization that provides services to Edmontonians

in need, and Inn From The Cold,

Calgary’s original and largest

emergency family shelter.

You can help support them, too!

Purchase a $20 food donation bag in our Britannia, Keynote,

Lendrum or West Market Square

locations and all the contents will go to

feed hungry kids and families.

19

C A L G A R Y

Britannia Plaza803 49th Ave SW403-287-0553

Keynote200 12th Ave SE403-261-6772

West Market Square1851 Sirocco Dr SW403-266-3049

Bankers Hall+15, 855 2nd St SW403-269-3610

TransCanada Tower+15, 450 1st St SW403-262-8240

WestJet Campus22 Aerial Place NE403-648-6454

Gulf Canada Square+15, 401 9th Ave SW403-263-9755

E D M O N T O N

Lendrum Shopping Centre5728 111 St780-434-2610

Commerce Place201, 10150 Jasper Ave780-426-3791

C A T E R I N GCalgary 403-263-9759Edmonton 780-426-3807

G R O C E R Y D E L I V E R YCalgary 403-287-0553Edmonton 780-434-2610

Ten person minimum. Prices do not include GST, rentals, service staff or delivery. Calgary Catering 403-263-9759 | Edmonton Catering 780-426-3807 | Email cateringoffice@sunterra.ca

Order hors d’oeuvres and catering entrees online at sunterramarket.com!

CateringTurkey and all the trimmings

Herb-roasted turkey breast with gravy, made-from-scratch cranberry sauce and traditional

stuffing. The quintessential holiday meal.

$37.99 per person

Bourbon mustard glazed Sunterra Farms ham

Thinly sliced pieces of spiral-cut ham with a scrumptious bourbon mustard glaze. It’s

perfectly savoury with just the right amount of sweet.

$31.99 per person

Turducken roll

Layers of duck, chicken and traditional brioche stuffing with cranberries rolled into boneless turkey breast and slow-roasted. The perfect

dish for a memorable meal.

$40.99 per person

Roasted prime rib

Juicy prime rib seasoned with rosemary and thyme and served with Merlot reduction jus.

A dazzling dish to impress all palates.

$38.99 per person

T H A N K S G I V I N G D I N N E R E N T R E E S :

I N C L U D E D W I T H D I N N E R E N T R E E S :

Your choice of two salads:

mesclun greens, spinach, Caesar, marinated vegetable or

tomato basil

Your choice of:

buttermilk mashed potatoes, roasted fingerling potatoes,

scalloped potatoes or rice pilaf

Plus:

garden vegetables, fresh bread and rolls, desserts, fresh fruit

and cheese tray, coffee and tea