The Cookbook Co. Cooks

✨ The weekend is here and so is the Recipe of the Week! Legumes are really having a moment, so we decided to revisit a favourite recipe from a while back.

Bright citrus, fresh herbs, and salty, briny accents come together with rich beans and wilted greens for a flavourful summery dish. We hope you make and enjoy these Lemony White Beans with Anchovy and Parmesan. Yum!

For the recipe, along with more delicious news—including this week’s produce box info and the Bistro Nights at Our Daily Brett—click the link in our bio. Cool beans!

✨These beautiful new cookbooks recently arrived at the shop, and both of them are inspiring accompaniments to spring, summer, and beyond.

“Midnight Sun” is the latest book from bestselling author Trine Hahnemann, Danish chef and food writer. A celebration of Scandinavian cooking, the pages are filled with simple, summer recipes to enjoy at home. Fresh, flavourful cuisine that makes the most of the season’s abundance!

“Honey & Co. Daily” is the most recent book from Itamar Srulovich and Sarit Packer, the couple behind the Honey & Co. restaurants in London. Focusing on food that looks and tastes sensational, but doesn’t take all day to make, the recipes are joyful, generous, and delicious!

✨If you like breadsticks, you’ll love Famiglia Favuzzi focaccina!

These crisp, golden focaccia sticks are delicate and delicious, and their fine texture makes them an irresistible snack for any time of day.

An excellent appetizer, they can be enjoyed on their own or with cheese, antipasti, and dips like our selection of whipped fetas. They are also a wonderful accompaniment to our house-made soups—think of them like a giant crouton! Choose from Olive, Sea Salt, and Garlic flavours. Yum!

✨🌈 It’s the first Friday in June and the Recipe of the Week is sweet, delicious fun! Don’t you just love sprinkles? They are so utterly joyful! Add a handful to this classic white cake and make the birthday / graduation / Pride Month dessert of your dreams. From Jane’s Kitchen: Funfetti Cake. Yum!

For the recipe, along with more delicious news—including this week’s produce box info and our fall class calendar—click the link in our bio. Happy Pride, babes!

✨Produce Box season is in full swing!

🍓🥬 This is the ninth year of our program, and we are so excited to bring you high-quality produce!

Our harvest boxes feature Alberta and BC produce, as well as some specialty items from across Canada. Each bundle includes a changing mix of seasonal fruit and vegetables, along with a recipe to highlight one of the featured items.

June 6 Produce Box
Tarragon
Mini Cucumbers
Orange Vine Tomatoes
Pea Shoots
Black Kale
Asparagus
Rhubarb
Red Potatoes
Strawberries
Eggplant

🍅🥒Produce boxes are $70 each and orders must be placed in advance. For the June 6 box, please order by 12 pm on Tuesday, June 2. Boxes are available for pick up on Saturdays any time between 10 am and 6 pm at our location, 722 11 Avenue SW. Call 403-265-6066 to place your order!

✨Can you believe it is already the end of May? We are officially entering “Dips for Dinner” season, and our Recipe of the Week is a zesty little number that you can serve all summer long. It’s light, creamy, herbaceous, and it’s lovely with crusty bread, and lightly cooked vegetables. From Gail’s Kitchen: Cervelle de Canut. Yum!

For the recipe, along with more delicious news—including this week’s produce box info—click the link in our bio. Cheers!

✨Can you believe it is already the end of May? We are officially entering “Dips for Dinner” season, and our Recipe of the Week is a delicious little number that you can serve all summer long. It’s light, creamy, fresh, and herbaceous, and it’s lovely with crusty bread, and lightly cooked vegetables. From Gail’s Kitchen: Cervelle de Canut. Yum!

For the recipe, along with more delicious news—including this week’s produce box info—click the link in our bio. Cheers!

✨Have you tried small-batch salami?

Made right here in Alberta, each salami ferments for 3 days, and is then dry-aged for up to 28 days in a controlled aging room, giving the cured meats a distinct and refined flavour.

Choose from:

•Truffle
•Chilies & Garlic
•Fennel
•Black Pepper & Wine
•Caraway & Coriander

Each one is a delicious addition to your charcuterie board. Come by and give them a try! Yum!

✨Hooray for Asparagus! The Recipe of the Week celebrates the best of the season with a recipe from the pages of Samin Nosrat’s most recent book “Good Things.” We hope you enjoy the simple, balanced flavours of the good thing that is Warm Asparagus Vinaigrette. Yum!

If you are a fan of Samin’s recipes and writing style, join us this Sunday for “Off the Pages of Samin Nosrat,” a cooking class with chef Adam Hayman. Adam will demo a couple of recipes, and guests will work together in small groups to prepare a delicious meal. Registration includes a copy of either “Salt Fat Acid Heat” or “Good Things.” Fun!

For more information on this class, along with this week’s recipe, and the details of our Produce Box Program, click the link in our bio. Enjoy the weekend!

✨Kitchen parties are the best!

Are you looking for a unique team-building activity? Consider a cooking class!

Get out of the office, roll up your sleeves, and cook with your colleagues. Prepare a fabulous multi-course meal as a group, then sit back and enjoy the fruits of your labour, along with some great conversation and optional wine pairings.

Feature menus include:

French
Italian
Moroccan
Thai
Spanish
Korean
Cocktail Party

Our private events are fun, interactive, and delicious! For more details and to book a private function, please click the link in our bio or call 403-265-6066.