OCTOBER 2019

Available online at sunterramarket.com

Sunterra Market

FRESH PICK

Whether you’re trying your hand at pumpkin carving, making a

squash casserole or whipping up our pumpkin apple pie (recipe

on the back cover), our selection of gorgeous gourds will surely

suit your needs.

BY NATASHA COUSIN

FEATURE STORY

ourtière is a complicated dish. Most people can agree that it’s a spiced meat, double-crusted savoury

pie but after that almost anything goes. And while it’s a classic Canadian fare, there are about as many recipes for tourtière as there are people in Quebec. Which is where tourtière is from, in case you’re not familiar. Which brings us to another debate: how the heck does one pronounce it?

If you’re not from Quebec (like me), you’ll probably anglicize it as [tore-tyair]. If you are from Quebec, well then I don’t need to tell you how to pronounce it, but it’ll be something similar to [tore-tsyair] or [tore-chair]. These are all acceptable terms for what we can concur is a mouth-watering meat pie.

Traditionally made for the holidays, tourtière just may be the perfect cold weather dish. I mean it has not one, but two flaky pie crusts surrounding the filling which counts as comfort food in our books. Then there’s the filling itself: a highly seasoned (in a good way)

mixture of lean beef, pork, onions and potatoes. And it’s that seasoning that separates a tourtière from any old meat pie. We use a healthy dose of allspice; some recipes also call for nutmeg, cinnamon and cloves. You can see why it’s most often served around the holidays – those are the same spices in our favourite winter desserts.

So how does our take on tourtière measure up to something you might get in La Belle Province? We asked our friend Danny, originally from Napierville, Que., to taste it and let us know.

“It was really good,” he assured us. “The spices were quite good. It was really flavourful.”

Besides the spices, Danny told us he was a fan of the flaky crust (That was a nice touch! he declared), as well as the potatoes in the filling. Some tourtières are made without potatoes but as Danny said matter-of-factly: you have to have them. We couldn’t agree more.

Tourtière is our kitchen feature this month, look for it hot in our kitchens or grab one to take home for an easy, quick dinner. Just reheat it at 375F for about 15 minutes or until the filling is warm. Serve with Alberta-made Honey Bunny bodacious tomato ketchup, Cosman & Webb organic maple syrup or Mrs. Bridges onion marmalade.

TourtièreOur Take On

T

Tip!

Look for the “T” on the top crust to distinguish

tourtière from our other pot pies.

15% OFF

SALE PRICE: $4.24OCTOBER 1-31

20% OFF

SALE PRICE: $6.39OCTOBER 1-31

15% OFF

SALE PRICE: $4.92OCTOBER 1-31

CHOCOLOVE

CHOCOLATE BARS

SABLE & ROSENFELD

ANTIPASTO

ST. DALFOUR

JAMS

CAPE HERB & SPICE

SEASONING GRINDERS

15% OFF

SALE PRICE: $5.52OCTOBER 1-31

A SAMPLE OF OUR SAVINGS

perfect PairingsHoney Bunny Bodacious Tomato Ketchup

Cosman & Webb Pure Maple Syrup

Mrs. Bridges Onion Marmalade

Sweet and savoury? Yes please! Make your meal even more Canadian with a drizzle of pure maple syrup.

This organic ketchup is naturally sweetened with honey and made in Peace River, Alberta. Look for it in its signature stand up pouch.

Here are a few suggestions to top your tourtière if you’re craving that little somethin’ extra.

Amp up the onion with this tangy marmalade made from caramelized onions, black olives and balsamic vinegar.

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T R E N D S P O T T I N G

Ready-to-roast pork loin, an award-winning cheese from France and a new hybrid dessert are some of our favourite things this month.

BUTCHER’S P ICK

An impressive dinner doesn’t have to be difficult! Our ready-to-roast stuffed pork loin comes in three delicious flavours including this new cornbread and chorizo stuffed variety. Serve it with some roasted potatoes or Brussels sprouts for a simple yet satisying meal.

ARCTIC CHAR

Firm but delicately flaky, Arctic char is sure to be a hit among those who enjoy a sweet, light tasting fish. Though it comes from the same family as salmon, this fish has a much milder, more trout-like flavour that can handle stronger seasonings like dill, maple, or this citrus recipe you see here. 

DELI -ROASTED

MODENA HAM

We’ve taken Modena ham to the next level! Roasted in our markets, this ham has a crunchy, caramelly crust that adds a subtle sweetness to its otherwise full-bodied flavour.

Regular Price $1.99/100g

Oct. Stockboy Special $1.69/100g

PUMPKIN APPLE PIE

Pumpkin pie and apple pie — why choose when you can have both? We’ve added crunchy apples to our smooth pumpkin pie to bring you the ultimate pie-brid dessert. Top it with a dollop of vanilla ice cream or whipped cream and dig in.

SHOP ALL STOCKBOY SPECIALS ONLINE AT SUNTERRAMARKET.COM

OUR BEST PRICES, ALL MONTH LONG! Each month we work with our favourite suppliers to get special pricing on products we think you’ll love. We pass those savings to you, so you can try seasonal, up-and-coming or simply our best items. Deals change monthly, so stock up on your favourites before they’re gone!

LE CHATELAIN BRIE

This buttery French cheese is known for its superb quality and taste, so much so that it was awarded a gold medal at the 2010 Concours General Agricole in Paris, chosen from among 17,000 foods.

Regular Price $3.49/100g

Oct. Stockboy Special $2.89/100g

Earn free groceries fast! Members earn one Fresh Rewards point for every dollar spent. Redeem

those points for select items, gift cards and cooking classes! Offerings change monthly, visit

sunterramarket.com/FreshRewards for the full list.

EAT AND EARN WITH

F R E S H R E W A R D S

PAY WITH POINTS!

Redeem these October features at a cashier’s till or in our online shopping market:

Terra chips

Mitchell’s Soup Co. soup

RED

EEM FOR

216 POINTS

RED

EEM FOR

304 POINTS

REDEEM FOR

76–288POINTS

Soleterra d’Italia deli-roasted Modena ham (100g) ........................................................................68 pts

Fever-Tree soda and tonic water (200ml) ..................76 pts

Le Châtelain brie (100g) ..........................................116 pts

Vicky’s Artisan Bakery flatbread (130g) ....................136 pts

Vicky’s Artisan Bakery slim crisps (136g) ..................188 pts

Cookie It Up shorts cookies (140g) ..........................188 pts

Fever-Tree soda and tonic water (500ml) ................204 pts

Olivia’s Croutons (128–142g) ...........................212–236 pts

Terra Chips (165–170g) ............................................216 pts

Dalmatia fruit spreads (220–240g) ...........................236 pts

Smak Dab mustard (250ml) .....................................272 pts

Fever-Tree soda and tonic water (4x200ml) .............288 pts

Olivia’s Croutons stuffing (340g) ..............................304 pts

Mitchell’s Soup Co. soup (ea) ..................................304 pts

GIFT CARDS – Please order gift cards online, not at the till

$20 .............................................................................800 pts

$50 ..........................................................................2,000 pts

$100 ........................................................................4,000 pts

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OCTOBER 4

Garden salad

Bacon cheddar meat loaf with mashed potatoes

and vegetables

Apple galette

OCTOBER 18

Kale, lentil and chickpea soup

Moroccan chicken tajine

Chocolate pecan walnut pie

OCTOBER 11

Caesar salad

Bacon mac and cheese with garlic toast

Mini lemon meringue pie

OCTOBER 25 (PICTURED)

Tomato basil soup

Tourtière with mesclun salad and sun-dried tomato vinaigrette

Crème brûlée

PURCHASE YOUR FRIDAY NIGHT FEAST FOR PICKUP

OR DELIVERY AT SUNTERRAMARKET.COM

$16.99 or redeem for 680Fresh Rewards points per person

$1699 PER PERSON

Enjoy a three-course meal prepared from scratch. Just reheat and eat, simple as that.

Fever-Tree soda and tonic water

MAKES 1 PIE

Pumpkin Filling

1 egg1/2 cup dark brown sugar, lightly packed1/2 cup pumpkin purée1/4 cup milk1/4 cup cream, 36%1 tbsp flour1/4 tsp cinnamon, ground tsp ginger, ground tsp nutmeg, ground tsp clove, groundPinch salt

FEATURE RECIPE

EDMONTON

Lendrum Shopping Centre5728 111 St(780) 434-2610

Commerce Place201, 10150 Jasper Ave(780) 426-3791

CATERING

Calgary (403) 263-9759Edmonton (780) 426-3807

GROCERY DELIVERY

Calgary (403) 287-0553Edmonton (780) 434-2610

@SUNTERRAMARKET/SUNTERRAMARKET @SUNTERRAMARKET /SUNTERRAMARKET

CALGARY

Britannia Plaza803 49th Ave SW(403) 287-0553

Keynote200 12th Ave SE(403) 261-6772

West Market Square1851 Sirocco Dr SW(403) 266-3049

Bankers Hall+15, 855 2nd St SW(403) 269-3610

TC Energy+15, 450 1st St SW(403) 262-8240

Kensington Road2536 Kensington Rd NW(403) 685-1535

Preheat oven to 365F.

In a medium bowl lightly whisk the egg and brown sugar. Add the pumpkin purée, milk and cream and mix until well blended. Add the remaining pumpkin filling ingredients and stir to combine. Do not over mix.

To make the apple filling, peel the apples and cut into half-inch thick slices, removing the core. Set aside 12 slices for garnish. In a medium bowl, stir together tapioca, cinnamon and sugar, then toss the remaining apple slices in the mixture.

Fill the bottom of the pie shell with the apple filling, then pour the pumpkin filling

overtop of the apples. Place the pie on a large baking sheet to catch any spills. Bake for 50 minutes or until the filling is set and crust has browned.

While the pie is baking, heat butter in a frying pan over medium high heat. Combine the sugar and cinnamon and coat the 12 reserved apple slices. Sauté them in the pan until soft. Remove from heat and set aside.

Once the pie is baked, let cool on a wire rack. Garnish with the sautéed apples and serve with whipped cream or vanilla ice cream.

FIND THIS RECIPE AND

MORE ONLINE AT

SUNTERRAMARKET.COM

Apple Filling

2 cups Granny Smith apple (approx 11/2 apples)1 tbsp tapioca1/2 tsp cinnamon, ground1/2 tsp dark brown sugar

1 9-inch pie shell

Sautéed Apples

1 tsp butter1 tbsp dark brown sugarPinch cinnamon, ground