Foodie Swellness: Sobeys x Jamie Oliver Discovers Canada

You may have heard Jamie Oliver has partnered up with grocery chain Sobeys on a line of food, Jamie Oliver Discovers Canada.

A few weeks ago, I attended a lunch with Sobeys where I got to taste test much of the line. I didn’t have high expectations. Not because I’m not a fan of Jamie’s — I am! No, the reason I had low expectations was because I assumed the line was entirely frozen foods and it’s rare that I’ve tried prepared frozen foods and thought it was anything more than OK.

The line, though, includes many freshly prepared foods and hello, many are downright delicious. We tried many different items (hence the small sampler sizes of each one and my favourites? The Beef Blade Pot Roast, which comes with a rub and herbs you simply massage onto the meat and then pop into the oven. (the beef is certified humane, in case you were wondering.) It was so tender and I wanted more of it — and this is saying a lot as I don’t even like pot roast! Well, until now.

My other top pick? The focaccia with roasted garlic and rosemary (although the one with dried cherries is very good if you’re into sweet breads — I’m more of a savoury girl myself). With whole cloves of roasted garlic baked it, this bread is incredible.

Oh, also tasty is the Red Pepper and Garlic Flattened Chicken. Not a top favourite, but it wins points because if you hate handling raw chicken, this product is for you: you simply remove the outside wrapping and pop the entire tray into the oven. You never have to touch the chicken; prep a few simple sides and dinner is ready! For me, this would be perfect to pick up on the way home from a long flight — my fridge is always empty when I get home, but I hate ordering in; this way I get a fresh meal that sorta feels like I’ve cooked

Honourable mentions go to the dips. I make hummus from scratch but I wouldn’t hesitate to pick up any of the dips from this line the next time I have people over.

Leave a Comment November 27, 2013

Just peachy

(Peach, Ontario Tender Fruit) 

We’re about four to six weeks away before peaches (and other stone fruit such as  plums and nectarines) are in season here, but when they are, if you need another reason to gobble ‘em up, check this out:

Stone fruit have bioactive compounds that potentially help battle off metabolic syndrome, says new research from Texas Agrilife Research. Metabolic syndrome is a collection of conditions that include high blood presssure, high blood sugar levels, excess belly fat and high cholesterol (which in combination can raise your risk of diabetes, stroke or heart attack).

One of my all-time favourite summer salads is Jamie Oliver’s roast peach and Parma ham salad (except I’m usually lazy and skip roasting the peaches). And now having been to Parma, Italy, it will hold an even more special place in my heart (and belly! Yummers!).

(Jamie Oliver Roast Peach and parma ham salad)

Leave a Comment June 19, 2012

Peachy keen

Peaches are in season–hallelujah! Why the excitement? I’ve anxiously been waiting for weeks to pick up a ripe batch of this fuzzy fruit as I’ve been seriously craving this salad. It’s from Jamie Oliver–I can’t find the exact recipe but you essentially just combine all of the ingredients and whisk up some balsalmic or lemon vinaigrette. Easy peasy, as Jamie would say.

The ingredients you need: peaches (sweet!), prosciutto (salty!), mint (adds a fresh, unexpected flavour), arugula (I adore this peppery green) and bocconcini (cheese makes everything better).

If you prefer your peaches in a more dessert-y form, you may enjoy this  recipe for buttered crepes with caramel Ontario peaches from chef Marc Picone. I’m a savoury-brunch kinda girl myself, but with a side of bacon, I could probably be convinced to eat a plate of these crepes.

1 Comment July 19, 2010