Recipes | Grimm's Fine Foods
 

Recipes

Grimm's, Brunch Recipe, Sunday Brunch, Torta Rustica, Ham Recipe

Layers upon layers of delicious Ham, Egg, Spinach, Peppers & Cheese baked inside a flaky pastry. An absolute must for Sunday brunch.

Preparation time: 
40 Minutes
Cooking time: 
1 Hour
Servings: 
8-10
Ingredients: 

300g Grimm’s mozzarella cheese, sliced thinly

400g Grimm’s Old Fashioned ham, sliced thinly

1 Tablespoon olive oil

1 Tablespoon unsalted butter

1 350ml jar roasted red peppers, drained

1 small onion, finely chopped

1 clove garlic, finely chopped

4 300g packets chopped spinach, defrosted and squeezed dry

¼ teaspoon Freshly grated nutmeg

Sea salt and freshly ground black pepper to taste

1 egg beaten

2 tablespoons fresh breadcrumbs

30g (½ oz) freshly grated parmesan

675g frozen, rolled puff pastry, defrosted

Egg wash, made from egg yolk beaten with 2 teaspoons with water

 

Egg mixture

12 large eggs

1½ tablespoons unsalted butter

Preparation: 

 

  • Preheat oven to 375F.  Heat oil and butter in large sauté pan and add onion and garlic to pan, cook two to three minutes. Squeeze excess moisture from spinach, add to pan, cook for approximately five minutes, add nutmeg, salt, pepper to taste. Remove to bowl, stir in egg, breadcrumbs and 30g parmesan, set aside to cool.
  • Beat the eggs. Heat half of the butter in 9 inch sauté pan and make flat omelette with half mixture, carefully place on a plate. Make sure the eggs are still loose and not too cooked, as you will be baking them a second time.  Make another omelette with remaining butter and eggs, place on plate, set aside to cool.

While omelette and spinach are cooling; prepare pastry. 

  • Unroll pastry and cut out 2 circles by tracing the bottom of the spring form pan. Make sure the circle is about ½ an inch wider than the bottom of the pan.  Spray the entire inside surface of the spring form pan with cooking spray.  Place one of the circles on the bottom of the pan and brush with the egg wash. 
  • Cut out strips of the pastry, about ½ inch deeper then the sides of the pan, to line the sides of the Torta.  Create the sides of the Torta, pressing together the pastry and sealing the edges together with the egg wash.
  • When all ingredients have cooled, begin to layer the Torta.
  • Place one omelette in base on top of pastry. Spread with all of the spinach, then half cheese, then half ham and all the red peppers. Repeat layering in reverse, using remaining ham and cheese; finish with the other omelette.
  • Place the remaining pastry circle on top of the filling, brush with egg wash around edges. Fold over extra dough from the sides and make sure edges are tightly sealed.  Pinch the pastry between thumb and forefinger. Glaze with egg wash and with point of knife mark decorative pattern on top - try to avoid cutting through pastry. Decorate with pastry offcuts if you like. 
  • Bake for approximately one hour or until crust is deep golden. Remove and let settle at least 20 minutes. Serve either warm or at room temperature. Cut into wedges.
Grimm's Moroccan Salad, Ham Salad, Left over recipes, Ham recipe

This salad is bursting with fragrant spices and a sweet and citrusy finish, great for lunch, a light dinner or delicious inside of a wrap.  

Preparation time: 
10 minutes
Cooking time: 
12 minutes
Servings: 
4
Ingredients: 

250 gram Grimm’s Old Fashioned Ham, cubed

½ cup feta, crumbled 

1 small eggplant, cubed

1/3 cup, plus ¼ cup canola oil

½ small jalapeno pepper, seeded and finely chopped

1 – 19 oz can of chickpeas, drained and rinsed

2 tsps kosher salt

10 sprigs fresh cilantro, finely chopped

5 fresh mint leaves, finely chopped

10 grape tomatoes, halved

Dressing

½ cup extra virgin olive oil

2 tsp sherry vinegar

1 lemon, zested on a microplane

2 Tbsp fresh lemon juice

1 small clove garlic, finely minced

1 small shallot, finely minced

1 tsp honey

½ tsp ground cumin

½ tsp ground ginger

¼ tsp cinnamon

¼ tsp ground allspice

ground black pepper and kosher salt to taste

Preparation: 
  1. Heat large non-stick skillet over medium/high heat and add 1/3 cup of canola oil. Add the cubed eggplant, and 1 tsp kosher salt. Cook the eggplant until nicely browned, (about 7 minutes). Remove from the pan and set aside in a bowl. 
  2. Add the rest of the canola oil to the pan and add the jalapeno, chickpeas, 1 tsp kosher salt and sauté for 4 minutes.  Remove from the pan and add to the bowl.
  3. In a separate bowl, whisk together all ingredients for the dressing. Add the Grimm’s Old Fashioned Ham, grape tomatoes, cilantro and mint to the eggplant and chickpeas. Combine all of the ingredients with the dressing and mix well.
  4. Top with crumbled feta and serve warm or at room temperature.
Product(s) used: 
Taco Night, Gluten Free, Corn Tortillas, Mexican Entree, Gluten Free Tacos

These incredible taco night entrees were created by Chanelle Saks of Calgary AB. 
Enjoy blackened tilapia or vegetarian Halloumi & charred vegetable on top of our gluten free corn tortillas for an authentic Mexican fiesta. 

Preparation time: 
20 Minutes
Cooking time: 
25 minutes
Servings: 
12 Tacos (each recipe)
Ingredients: 

Blackened Tilapia Tacos

  • 4 6oz Tilapia fillets
  • 1-1/2 tsp brown sugar
  • 1-1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 tbsp grapeseed oil (for blackening)
  • 1 package of 12 Grimm’s Corn Tortillas
     

    Creamy Classic Coleslaw

  • 6 cups shredded cabbage (if desired, a mix of red and green)
  • 1/2 cup of mayo
  • 2 tsp honey
  • 2 tsp vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon Mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
     

    Fresh Pico de Gallo Salsa:

  • 3 large, ripe and firm tomatoes, chopped
  • 2 tbsp red onion, finely chopped
  • 1-2 jalapeño peppers, deseeded and finely chopped* (1 pepper for mild-medium salsa, 2 peppers for medium salsa)
  • 3 tbsp cilantro, chopped
  • 2 tbsp lime juice
  • Salt and Pepper to taste
     

    Vegetarian Halloumi with Charred Pepper & Onion Tacos

  • 1 8oz package of Halloumi, drained
  • 2 peppers, deseeded and sliced *I like to use red and green peppers, but its your preference
  • 1 large onion, sliced
  • 3 tbsp grapeseed oil, divided
  • Salt and pepper to taste
  • 1 package of 12 Grimm’s Corn Tortillas
     

    Guacamole:

  • 2 ripe avocados, pitted and mashed *
  • Juice from 1 lime
  • 2 tbsp chopped red onion
  • 1 garlic clove, minced
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
Preparation: 

Blackened Tilapia Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Mix herbs together and rub into both sides of each fillet.
  3. In a cast iron pan, heat grapeseed oil over medium-high heat.
  4. As soon as it starts to smoke - add the fillets and blacken each side for approximately 4 minutes - until the outside is blackened and the inside is flaky. *I often do two fillets at a time in order to keep my pan as hot as possible!
  5. Break up the tilapia fillets into 2-3 inch pieces and serve immediately in warmed tortillas with Creamy Coleslaw & Fresh Salsa (recipes below)

Creamy Classic Coleslaw

  1. Combine all ingredients (except cabbage) and mix well.
  2. Once well combined, add in the cabbage and stir mix until fully combined.
  3. Refrigerate for at least 30 minutes prior to serving.

Fresh Pico de Gallo Salsa

  1. Mix all ingredients and refrigerate for at least 30 minutes prior to serving.

     

Vegetarian Halloumi with Charred Pepper & Onion Tacos

  1. Preheat the oven to 350° and wrap 3 stacks of 4 tortillas in aluminum foil. Place in preheated oven for 15-20 minutes, until warm.
  2. Preheat a grill to medium-high heat.
  3. Toss peppers and onions with 2 tbsp of Grapeseed oil and salt and pepper, and place in aluminum pan or foil.
  4. Place pan on the preheated BBQ and cook for about 10-15 minutes, until slightly charred and cooked through.
  5. In a non-stick pan, heat 1 tbsp grapeseed oil to medium-high heat.
  6. Slice halloumi into slabs of about 1/4’’ to 1/2’’ thick.
  7. Place slices into the heated pan and grill for about 3 minutes each side, until the outside is browned and inside warm and soft. Serve hot.

Guacamole

  1. Combine all ingredients and enjoy immediately! 
    *Tip: I like my guacamole cold, so I often place my ripe avocados in the fridge in the morning prior to making guac so I can enjoy cold & fresh guacamole in the evening!
Product(s) used: 
Polenta, Capicolli, Roasted Cauliflower, Vancouver Chef

Another gorgeous dish by Executive Chef Josh Gale (@thechefoutwest).
This eye-catching polenta recipe features Grimm's Capicolli, roasted purple and green cauliflower, pistachio pesto, and herbs. 

Preparation time: 
15 Minutes
Cooking time: 
15 Minutes
Servings: 
1-4
Ingredients: 

Grimm’s Capicolli
½ cup cornmeal
1 purple cauliflower
1 white cauliflower
1 romanesco or green cauliflower
½ cup shelled pistachios
1 cup basil leaves
1 cup mint leaves
1 cup olive oil
½ clove garlic
1 lemon

Preparation: 
  1. Start by making the pesto. To a blender, add ¾ cups each mint and basil leaves, ½ clove garlic and most of a ½ cup of shelled pistachios. Slowly add the olive oil while blending on high speed and season with a pinch of salt and pepper.
  2. Cut the cauliflowers into florets, drizzle with olive oil and a pinch of salt, place into a preheated oven at 475 for 10-12 minutes, until browned and cooked through.
  3. To make the polenta, start by thinly dicing the capicolli. Add a splash of olive oil to a pot over medium high heat and cook the capicolli until crispy, reserve. Bring 1 cup of water to a boil, slowly whisk in ¼ cup of cornmeal and the oil from the capicolli, cook for 10 minutes at a simmer until tender, season with salt and pepper.
  4. To finish, spoon the polenta onto the plate. Toss the cauliflower with the crispy capicolli, a splash of lemon juice and olive oil and spoon over the polenta. Add a few dollops of the pesto, some crushed pistachios and cover the dish in fresh mint and basil leaves.
Product(s) used: 
Grimm's, Sliced Meats, Deli Meats, Sandwiches, Pretzel Bun

This delicious and tangy sandwich has ham, cheese, mustard & pickles on top of a pretzel bun for added German flair.
Created for Grimm's in the Foodess Kitchen. 

Preparation time: 
5 Minutes
Servings: 
1
Ingredients: 

1 pretzel bun
1 tsp mustard
3 slices Grimm’s Carved Classic Ham
2 slices cheddar cheese
2 leaves iceberg lettuce
Pickle slices, optional
1 tsp butter

Preparation: 
  1. Split the bun in half lengthwise and spread bottom half with mustard.
  2. Top with ham, cheese, lettuce and pickles.
  3. Butter the top half of the bun, then place on top. 
  4. Enjoy! 
Product(s) used: 
Hot Capicolli Primavera Pasta, Vancouver Cuisine, Vancouver Chef

This beautiful pasta dish was created by Vancouver’s own Executive Chef Josh Gale.
Broccoli, mint and basil provide vibrant colour while our Hot Capicolli pairs perfectly with the toasted pine nuts.

Preparation time: 
10 minutes
Cooking time: 
25 Minutes
Servings: 
4
Ingredients: 

Grimm's Hot Capicolli
1 bunch Broccolini or Broccoli
1 small yellow onion
2 cloves garlic
1 bunch basil
1 bunch mint
1/2 cup olive oil
1 box of pe
1/4 cup toasted pine nuts
1 lemon

 

Preparation: 
  1. To start, trim the ends off the broccoli. Next, use a pairing knife to remove the broccoli florets. Dice the stalks and Capicolli along with the onion and garlic.
  2. Get a large pot of salted water up to a boil, add your pasta and cook according to package directions.
  3. To a pan over medium high heat, add a splash of canola oil and roast the broccoli florets for 3-4 minutes, just until they are golden brown, season with salt and pepper, remove and reserve.
  4. Next, add another small splash of oil and the diced stalks, Cappicoli, onion and garlic. Reduce the heat to medium and cook for about 7-8 minutes, until the onions are translucent and fragrant.
  5. When the pasta is cooked, strain it and add it directly to your pan, along with 2 TBSP of the pasta cooking water. Add your roasted florets, along with a splash of good quality olive oil and a sprinkle of salt and pepper. Toss a few times to bring the pasta together with the sauce.
  6. To serve, garnish simply with torn mint and basil, a sprinkle of toasted pine nuts and a generous pour of olive oil.
Product(s) used: 
Grimm's, Sliced Meats, Sliced Turkey, Croissant, Chutney, Foodess

Our flavourful Tuscan Style Turkey Breast, crisp apple, tangy chutney and creamy brie, nestled inside a delicious buttery croissant. Created by the lovely Foodess

Preparation time: 
5
Servings: 
1
Ingredients: 

1 Lg. croissant 
1 Tbsp. mango chutney
3 Slices Grimm's Tuscan Style Turkey Breast 
2 Slices brie cheese
1/4 apple, thinly sliced 
Small handful of sprouts 
 

Preparation: 

Split the croissant in half lengthwise and spread the bottom half with mango chutney,
Top with turkey breast, brie, apple, and sprouts and then the top half of the croissant.  

Product(s) used: 
winter squash recipe with meatloaf and sausage

A simple yet impressive recipe using our French Herb Meat Loaf and Double Smoked Ukrainian Sausage that can be whipped up any day of the week.

Made for #GrimmsGivesBack by Top Chef Canada judge, Follow Me Foodie

Preparation time: 
20 Minutes
Cooking time: 
30 Minutes
Ingredients: 

1 acorn squash
1 apple
1/4 cup frozen cranberries
1/4 cup toasted pistachios
1/4 cup sliced toasted almonds
1/4 cup maple syrup
1/4 cup diced Grimm’s French Herb Meat Loaf
2 rings Grimm’s Double Smoked Ukrainian Sausage
6 thyme sprigs
salt & pepper to taste

Preparation: 

1) Slice squash and apples in wedges, brush with olive oil, season with salt and pepper & bake for 15-20 min. at 400F until tender and lightly brown.

2) Slice smoked Grimm’s Double Smoked Ukrainian Sausage on a diagonal and pan fry on medium-high heat until edges are slightly crisp and browned. Remove from pan and set aside. Reserve pan drippings.

3) Dice Grimm’s French Herb Meat Loaf and pan fry on medium high heat in the same pan as the sausage with the pan drippings until sausage is crisp and golden. Remove from pan and set aside. Reserve pan drippings.

4) Arrange the squash, apples, and sausage in alternate layers in a baking dish. 

5) Sprinkle with diced meatloaf, pistachios, sliced almonds and frozen cranberries.

6) Add maple syrup to the remaining pan drippings and heat on medium heat until the liquid mixture starts to bubble. Remove from heat & pour in the baking dish over top of all the ingredients.

7) Place thyme sprigs over top of ingredients. Salt and pepper the dish.

8) Place baking dish in a 400F oven for 7 min or until cranberries burst and everything is heated through. Serve immediately.

smokies pot pie with biscuit topping

This Smokies and Veggies Pot Pie is a tasty, comforting dish full of flavorful our Bavarian Original Smokies and tender vegetables, all nested under a tender-crisp biscuit topping. Made for #GrimmsGivesBack by Manitoba based blogger and baker, Woman Scribbles.

Preparation time: 
30 Minutes
Cooking time: 
25 Minutes
Servings: 
8
Ingredients: 
  • 1 450 g package Grimm’s FIne Original Bavarian Smokies sliced into rounds
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • ½ cup sliced celery
  • 1 cup frozen green peas
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 and ½ cup chicken stock
  • 1 cup milk
  • 2-3 tbsp olive oil
  • 4 tbsp all-purpose flour
  • 3 tbsp butter
  • 2 340g tube refrigerated biscuits dough or make your own
Preparation: 
  1. Preheat oven to 400 F. Heat 2 tbsp of olive oil in a wide pan and cook the sliced Bavarian Original Smokies until they are lightly browned. Transfer to a plate and set aside.

  2. To the same pan, saute the garlic and onion until they are soft. Add more oil if needed and cook the potatoes, celery and carrots until the carrots and potatoes are fork tender. Add the butter to the skillet and stir it into the vegetables. When the butter is bubbly, add in the flour and keep stirring until no white streaks remain.
  3. Once the flour has turned slightly brown, gradually pour in the chicken stock and the milk. Stir constantly until the liquid bubbles and thickens. Add the cooked smokies back to the pan with the peas. 

  4. Stir everything for a few minutes more. Turn off heat and evenly divide the filling mixture into two 9 inch pie plates. Top with rounds of biscuits and bake for 20-25 minutes, or until the biscuits are golden and the sauce is bubbly.
Product(s) used: 
sweet potato sausage bites grimm's fine foods

A sweet and savoury appetizer made by Sweet Peas & Saffron. Grimm's Fine Foods Sausage Bites nestle in between gooey brie and slices of sweet potato in this gluten free appetizer. 

Preparation time: 
10
Cooking time: 
15
Servings: 
20
Ingredients: 

2 medium sweet potato, sliced into ¼ inch thick rounds

1 tablespoon olive oil

1 package Grimm’s Fine Foods Sausage Bites (pictured are the Mennonite Style Farmer Sausage Bites), sliced

1 round of brie, cut into 1 inch chunks

¼ cup dried cranberries

¼ cup pecans

2 tablespoons fresh rosemary, chopped

honey for drizzling
 

Preparation: 
  1. Heat oven to 425°F.
  2. Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
  3. Bake for 15 minutes or until cooked through (smaller rounds cook faster).
  4. Top sweet potato rounds with a slice of brie.
  5. Slice Grimm’s Sausage Bites and add 3-4 pieces to each sweet potato round.
  6. Garnish with cranberries, chopped pecans and fresh rosemary.
  7. Apply a drizzle of honey to each round.
  8. Serve immediately.

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