Meal Type: Lunch

Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

This lush, summery grilled corn salad takes humble bologna to new, elevated heights. No one will believe how flavourful it is – or how easy it was to pull together.

Servings

6

Preparation

25 Mins

Cook Time

25 Mins

Level

Ingredients

3 ears corn, husks removed

5 slices (250 g) Schneiders® Blue Ribbon Thick Sliced Bologna 

½ cup cherry tomatoes, halved

½ red onion, thinly sliced

1 ripe avocado, diced

⅓ cup chopped fresh cilantro, divided

2 romaine hearts, torn into bite-size pieces

½ cup goat cheese, crumbled

Sweet and Smoky Vinaigrette:

¼ cup olive oil

¼ cup lemon juice

2 tsp Dijon mustard

2 tsp honey

1 clove garlic, finely grated

¼ tsp each salt, smoked paprika and black pepper

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill corn, turning occasionally, until grill-marked all over, about 20 minutes. Grill bologna slices until grill-marked and heated through, about 3 minutes per side. Remove from grill; set aside.

Honey Vinaigrette: In large bowl whisk together oil, lemon juice, mustard, honey, garlic, salt, paprika and pepper.

Slice corn kernels off cobs; add to vinaigrette in bowl. Cut bologna into bite size pieces; add to bowl. Add cherry tomato, red onion, avocado and ¼ cup of the cilantro; toss lightly to coat. On platter or in large bowl, arrange romaine. Top with bologna mixture, Sprinkle with goat cheese and remaining cilantro.

Tips: Substitute baby arugula, butter lettuce or any mixed greens for the romaine.

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Grilled Ham and Couscous Salad

Grilled ham and couscous salad

Grilled Ham and Couscous Salad

Grilled Ham and Couscous Salad

Our succulent ham, warmed and lightly caramelized on the grill, is the delicious base for a flavourful mix of couscous, vegetables, feta, and herbs. It’s the perfect summer salad to add a taste of adventure to your meal.

Servings

4-6

Preparation

25 Mins

Cook Time

60 Mins

Level

Ingredients

1 700g Schneiders Original Applewood Smoked Ham, sliced 1/2” thick

1 Tablespoon vegetable oil

1½ cups Israeli couscous, cook per package instruction, cooled

½ cup black olives, pitted, roughly chopped

1 English cucumber, quartered then cut into ½” pieces

1 lg heirloom tomato, core removed, diced

½ cup feta, crumbled

½ cup Italian parsley, roughly chopped

¼ cup basil, roughly chopped

¼ cup dill, roughly chopped

Vinaigrette:

¼ cup olive oil

¼ cup red wine vinegar

Juice of one lemon

1 clove garlic, finely grated

½ teaspoon kosher salt

Pepper

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Directions

In a small bowl whisk together all the ingredients for the vinaigrette. Adjust the seasoning if necessary. Reserve.

In a large bowl combine couscous, cucumber, tomato, olives, feta and herbs. Mix thoroughly then add the vinaigrette. Mix another couple of times so everything is dressed. Check the seasoning again, it might need a splash more vinegar and a little more salt.

Cover and refrigerate until needed.

Preheat grill to 400 F.

Brush the slices of ham with vegetable oil and grill for 1 to 2 minutes a side until warm and lightly caramelized.

On a large platter, lay out the grilled ham and top with the couscous salad.

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Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

A savoury base of our naturally hardwood smoked sausages adds heightened flavour and texture to a fresh summer salad. Topping it all might be the tastiest, creamiest homemade dressing you’ve ever tried. Summers were made for incredible food like this.

Servings

4-6

Preparation

15 Mins

Cook Time

25 Mins

Level

Ingredients

6 Schneiders® Italian Parmesan Smokies 

2 romaine hearts, shredded in ½” thick strips

2 cups baby arugula

½ cup red onion, finely sliced

10 cherry tomatoes, halved

2 Persian cucumbers, sliced in 1/4” rounds

1 avocado, peeled, pit removed and cut into ¼” pieces

Green Goddess Dressing:

½ cup sour cream

½ cup full fat Greek yogurt

1 cup Italian parsley

½ cup dill

½ cup mint

¼ cup cilantro

1 Tablespoon olive oil

3 Tablespoons lemon juice

1 Tablespoon capers, drained

1 teaspoon kosher salt

1 clove garlic

Fresh pepper

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Directions

In a blender, or food processor add all the ingredients for the green goddess dressing and blend until smooth about 30 seconds. Transfer to a small bowl and adjust the seasoning if needed. Reserve. This dressing can be made up to 2 days in advance and kept in the fridge until needed.

In a large bowl combine romaine, arugula, cherry tomatoes, avocado and cucumber. Mix everything together.

Preheat BBQ to 350 F.

Grill sausages per package instructions.

Dress the salad to your liking and give a good toss to coat everything in dressing.

Slice sausages and scatter on a platter. Top with the salad and serve immediately.

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Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Bibimbap, a Korean dish meaning “mixed rice” is a great way to use up any veggies you have kicking around in the fridge. Look for the gochujang pepper paste and some Korean “banchan” or mixed appetizers, to serve alongside, at your local Korean market. Be sure to use large serving bowls, as bibimbap is meant to be mixed up before eating.

Servings

4

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages, cooked according to package instructions and sliced into 1/2-inch chunks

1 zucchini, sliced

1 cup julienne-cut carrot

2 cups bean sprouts

1 red bell pepper cut into thin strips

1 cup shiitake mushrooms, sliced

2 tbsp sesame oil, divided

½ tsp salt, divided

2 cups baby spinach

3 cloves garlic, minced

1 tbsp vegetable oil

4 large eggs

4 cups cooked medium-grain white rice

2 teaspoons sesame seeds black and white, toasted

Gochujang Sauce:

¼ cup gochujang (Korean fermented chili paste)

2 tbsp sesame oil

2 tbsp honey

2 tbsp water

2 tbsp rice vinegar

2 tbsp reduced-sodium soy sauce

2 cloves garlic minced

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Directions

Gochujang Sauce: In medium bowl, whisk together gochujang, sesame oil, honey, water, vinegar, soy sauce and garlic; set aside.

In steamer basket set over gently simmering water, arrange zucchini, carrot, bean sprouts, peppers and mushrooms in separate piles; steam until tender-crisp or desired doneness, 4 to 8 minutes, removing each type of vegetable to platter as it’s ready. Sprinkle steamed vegetables with ½ each of sesame oil and salt, tossing each pile lightly to combine; set aside.

In nonstick skillet, heat remaining sesame oil over medium-high heat; sauté spinach and garlic until wilted, about 2 minutes; sprinkle with remaining salt, tossing to combine. Remove to platter with other vegetables.

In same skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Place hot rice into 4 wide, deep bowls. Top with piles of each type of cooked vegetable, sausage and fried egg. Drizzle with gochujang sauce and sprinkle with sesame seeds.

Tips: Serve with assorted banchan, (Korean pickles and side dishes), such as kimchi.

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Crispy Chicken Power Bowl

Crispy Chicken Power Bowl

Crispy Chicken Power Bowl

Crispy Chicken Power Bowl

Break time can’t come soon enough with this tasty bowl waiting for you. The flavourful medley of our delicious chicken with a homestyle crispy coating, healthy vegetables, and a zesty ginger tahini dressing has what you need to power through your day.

Servings

4

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

8 pieces Schneiders Crispy Chicken Strips, cooked per package instructions

1 1/2 cups cooked farro

1 cup carrot, grated

1 cup red cabbage, shredded

1 cup edamame, cooked per package instructions, cooled

1 lg avocado, quartered, sliced 

2 scallions, thinly sliced

2 T sesame seeds, lightly toasted

For the Ginger Tahini Dressing:

¼ cup dill

¼ cup olive oil

2T fish sauce

1/3 cup tahini

¼ cup lime juice

2 t red wine vinegar

1 small clove garlic, finely grated

1” piece of ginger, finely grated 

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Directions

For the dressing:

Combine all the ingredients for the dressing in a blender and blend for a minute until smooth.

For assembly:

Divide farro evenly amongst the bowls. Add carrot, cabbage, edamame, and avocado and generously dress with the tahini dressing.

Top each bowl with 2 chicken strips and finish with scallions and sesame seeds. Add more dressing if desired.

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Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

A creamy soup, packed with smoky bacon, sharp cheddar, broccoli, and mushrooms can only be improved by adding one thing: homemade pillowy dumplings. They’re surprisingly easy to make and a guaranteed crowd-pleaser!

Servings

6

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

6 slices Schneiders® Thick Cut Bacon, sliced into ½-inch strips

3 carrots, diced

1 large onion, diced

4 stalks celery, diced

3 cloves garlic, minced

¼ tsp salt

¼ tsp black pepper

¼ cup all-purpose flour

1 tsp picked thyme leaves

1 (354 mL) can evaporated milk

1 L reduced-sodium chicken broth

2 cups frozen broccoli florets

1/2 cup shredded Cheddar cheese

Dumplings:

1-1/2 cups all-purpose flour

4 tsp baking powder

1 tsp garlic salt

1 tsp granulated sugar

¼ tsp picked thyme leaves

1/8 tsp black pepper

¾ cup milk

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Directions

Heat large soup pot over medium

heat; cook bacon, stirring, until

rendered and crisp, about 6 minutes.

With slotted spoon, remove bacon to

paper towel-lined plate and reserve.

Spoon out 2 tbsp of the fat and

reserve. Add carrots, onion, celery,

garlic, salt and pepper to pan; sauté

until tender, about 5 minutes.

Add flour and thyme; cook, stirring, for

1 minute. While stirring constantly,

gradually add evaporated milk and

then stock; bring to boil. Reduce heat

to simmer.

Dumplings: Meanwhile, mix flour,

baking powder, garlic salt, sugar,

thyme, and black pepper in medium

bowl. With fork, stir in milk and

reserved bacon fat until just

combined.

Using cookie scoop or tablespoon,

drop dough by rounded 1

tablespoonfuls into simmering soup.

Cover the pot partially with lid;

simmer on low until dumplings are

firm and no longer doughy inside, 15

to 18 minutes.

Add broccoli and cheddar and cook,

stirring gently, until heated through

and cheese is melted, about 3

minutes. Sprinkle with reserved bacon.

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Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

Bacon Sorgotto with Watercress and Peas

An electric pressure cooker cooks this delicious twist on risotto to tender perfection, all in one pot. Watercress, peas, and herbs add a pop of freshness that makes this savoury dish special enough for guests.

Servings

6

Preparation

10 Mins

Cook Time

90 Mins

Level

Ingredients

1 tbsp olive oil

6 strips Schneiders® Butchers Cut Bacon, sliced into ½-inch strips

1 white onion, chopped

1½ cups sorghum

3-1/2 cups chicken broth

1/2 tsp salt

4 tsp lemon juice

3 tbsp chopped fresh mint

1 tbsp chopped fresh dill

1 cup frozen peas

1 bunch watercress, trimmed and tough stems removed

¼ cup freshly grated Parmesan cheese

Schneiders Thick Cut Bacon

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Directions

Set an electric pressure cooker to sauté function on medium heat; add olive oil and bacon to pot.  Cook, stirring, until the bacon is rendered and crisp, about 5 minutes. With slotted spoon, remove from pan to paper towel-lined plate.

Add onion and sauté until softened, about 3 minutes. Add sorghum and toast for about 3 minutes. Stir in broth and salt.

Close and seal lid; set manually to cook on high pressure for 40 minutes. Allow pressure to release naturally for 10 minutes; turn steam vent to venting position to release remaining pressure. Open lid and stir well.  

Stir in lemon juice, herbs and peas; top with watercress without stirring. Close lid and let stand until greens are tender, about 10 minutes.

Serve topped with reserved bacon and Parmesan cheese.

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Beet, Apple and Fennel Salad with Frizzled Bologna

Beet, Apple and Fennel Salad with Frizzled Bologna

Beet, Apple and Fennel Salad with Frizzled Bologna

Beet, Apple and Fennel Salad with Frizzled Bologna

Gorgeous and colourful fall produce pan-roasts up with an easy grainy mustard and tarragon vinaigrette. A salty hit of sizzling frizzled bologna strips on top brings a depth of flavour to this sweet, tangy salad.

Servings

4

Preparation

10 Mins

Cook Time

17 Mins

Level

Ingredients

2 tbsp butter

5 slices Schneiders® Blue Ribbon Thick Cut Bologna, cut half, then cut into thin strips

2 red-skinned cooking apples or pears, cored and cut into wedges

2 cooked, peeled beets (red, golden or candy-cane variety), cut into wedges

142 g baby arugula

1 small fennel bulb, thinly sliced

1 small head Treviso or radicchio, shredded

Vinaigrette:

2 tbsp extra-virgin olive oil

2 tbsp apple cider vinegar or lemon juice

1 tbsp honey

1 tbsp grainy mustard

1 tbsp chopped tarragon

¼ tsp each salt and pepper

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Directions

In a large skillet melt 1 tbsp of the butter over medium heat; cook, stirring, until ends are curled and browned, 3 to 4 minutes.  Remove with slotted spoon to plate. 

Add apples to pan; cook, stirring occasionally, until light golden and tender-crisp, about 5 minutes. Remove to plate. Add remaining butter to skillet; add beets. Cook, stirring, until warmed through and lightly golden, about 5 minutes.

In small bowl, whisk together vinaigrette ingredients. 

Arrange arugula, fennel, treviso, beets and apples on large platter or onto individual plates; drizzle with vinaigrette and top with frizzled bologna. Garnish with lemon wedges, if desired.

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Caesar Dog Lettuce Wraps

Caesar Dog Lettuce Wraps

Caesar Dog Lettuce Wraps

We’ve wrapped up our juicy all-beef wieners with all the classic Caesar salad ingredients, including our hickory smoked bacon. Equal parts crunchy, salty, creamy and crisp, this recipe blends two of our favourites into one instant summer classic.

Servings

6

Preparation

10 Mins

Cook Time

5 Mins

Level

Ingredients

6 Schneiders® Original Recipe All Beef Wieners

6 leaves of Romaine lettuce, trimmed

¼ cup Caesar or Ranch dressing

¼ cup Fresh bread crumbs

¼ cup Parmesan cheese, coarsely grated

3 slices Schneiders® Hickory Smoked Classic Cut Bacon, diced

1 tbsp Olive oil

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Directions

Preheat grill to 350°F.

In a small pan on medium heat, add olive oil and bread crumbs and fry until golden. Place on a piece of paper towel to drain.

Wipe out pan. Add bacon and fry until crisp. Drain onto the same paper towel.

Grill wieners to package instructions.

Using the lettuce as “buns” lay wiener down the middle of the leaves.

Add dressing, bread crumbs, bacon, and top with cheese.

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Canadian Bacon & Onion Soup

Canadian Bacon and Onion Soup

Canadian Bacon & Onion Soup

Canadian Bacon & Onion Soup

This twist on French onion soup combines a rich beef stock with caramelized onions and a gooey Oka and crispy bacon-topped crouton.

Servings

6

Preparation

15 Mins

Cook Time

130 Mins

Level

Ingredients

6 strips Schneiders® Thick Cut Bacon, cut into 1-inch pieces

¼ cup unsalted butter

2 each large yellow, white, and red onions, sliced ¼-inch thick

4 shallots, sliced ¼-inch thick

1 tsp kosher salt

6 cloves garlic, minced

2 tsp granulated sugar

½ tsp freshly grated nutmeg

2 cups stout or dark ale

¼ cup all-purpose flour

8 cups low-sodium beef broth

¾ cup dry sherry

4 sprigs fresh thyme

2 fresh or dried bay leaves

Black pepper to taste

250 g Oka cheese, shredded

¾ cup grated Parmesan

12 slices baguette (¾-inch thick)

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Directions

Heat large Dutch oven or soup pot over medium heat; cook bacon, stirring often, until crisp. Remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pot.

Add butter, onions, shallots, and 1 tsp salt. Increase heat to medium-high; cook, stirring occasionally, until beginning to caramelize, about 30 minutes. Reduce heat to medium; add garlic, sugar, and nutmeg, stirring often, 30 to 45 minutes until dark golden brown, adding 1 to 2 tbsp water to pan if onions start to stick or get too dark.

Add stout to pan, scraping up any brown bits; increase heat to medium-high. Cook, stirring, until liquid is evaporated, about 10 minutes. Sprinkle in flour and cook, stirring, for 1 minute.

Gradually stir in beef broth, then dry sherry; add thyme, and bay leaves. Bring to boil; reduce heat to medium-low. Simmer partially covered for 30 minutes. Remove thyme sprigs and bay leaves; stir in pepper.

Preheat broiler. Line a sheet pan with foil and place 6 oven proof soup bowls on it.

Ladle soup into bowls and place 2 slices of baguette into each bowl. Combine Oka, parmesan. Top each with ½ cup cheese mixture. Broil until cheese is caramelized about 3 minutes. Sprinkle with reserved bacon.

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