Recipe Search Results | Blue Flame Kitchen

Zesty Grilled Pork Chops

These grilled pork chops get a zesty kick thanks to a marinade made with red wine vinegar, red pepper flakes and grated lime peel.

Yield: Serves 4.

Tags: Quick
Holiday Salad with Fennel

This green salad, packed with dried cranberries, is suitable for a Christmas dinner. Shaved fennel and a Dijon balsamic dressing give it loads of flavour.

Yield: Serves 8.

Tags: Vegetarian, Nut-Free
Braised Red Cabbage with Apples

This traditional way of cooking red cabbage and red apples creates a sweet and tangy side dish that goes perfectly with roast pork.

Yield: Serves 8.

Tags: One Pot, Cooking for a Crowd, Dinner
Moroccan Chickpea Soup

The flavour of this soup comes from the Ras el Hanout, a Moroccan blend of spices that you can easily put together at home. This vegetarian soup makes for a hearty lunch or a light supper.

Yield: Serves 8.

Tags: Vegan
Three Pepper Frittata

This colourful egg dish features both red and yellow peppers as well as green pepper sauce. Serve it as a vegetarian brunch or lunch entrée.

Yield: Serves 4.

Tags: Vegetarian
Grilled Potato Wedges

You may be tempted to try these wedges with ketchup, but they’re so much better with our Honey Garlic Mustard.

Yield: Serves 6.

Tags: Gluten-Free, Cooking for a Crowd
Artichoke Olive Dip

A good artichoke dip is always a party pleaser! This tasty dip includes sliced olives and Parmesan cheese for a new take on an old classic.

Yield: Serves 8.

Tags: Vegetarian, Quick
Roasted Butternut Squash and Red Pepper

Roast squash, parsley, rosemary and red pepper together in the same pan to make this fall side dish. We finish it with a sprinkle of Parmesan cheese.

Yield: Serves 8.

Tags: Vegetarian, Nut-Free, Flourless
Baked Ham with A Gingersnap Crust

Baked ham is always a holiday favourite. This ham gets a little extra oomph from a crust made of spiced gingersnap crumbs and apricot jam. Serve it with our delicious Hot Buttered Raisin Sauce.

Yield: Serves 8.

Tags: Nut-Free, Dinner
Brined Dill Pickles

Brined or fermented pickles go through a curing process for one or more weeks. Attention to cleanliness, measurements, time and temperature are essential to the success and safety of brined pickles. This recipe has not been tested in the ATCO Blue Flame Kitchen. It is an adaptation of Brined Dill Pickles, Bernardin Ltd.

Yield: Makes 6 quart (L) jars

Tags: Make Ahead, Few Ingredients