Recipe Contest at Bountiful Farmers' Market

Golomein Noodle House

1. Prepare all ingredients. Chop and dice as necessary.

2. Pre-heat avocado oil in wok on medium heat. Add garlic. Fry until garlic just starts to brown. Add onion and continue browning both garlic and onions together. Add 3 beaten eggs, peas, and diced bell pepper to the mixture and continue to fry until eggs are fried. Remove whole mixture from wok and keep aside.

3. Pre-heat wok. Fry chopped bacon in wok until golden brown. Add rice to the wok and continue frying on medium to high heat. Stir intermittently to ensure it does not burn (higher heat will require more stirring).

4. Once rice is thoroughly warmed add egg, pea, and pepper mixture. Add 1 beaten egg to mixture and continue to fry.

5. Add pinch of sugar, salt, and chicken broth powder to taste. Taste rice to ensure desired flavour is achieved.

6. Add BBQ pork to mixture and continue frying.

7. Add melted butter to mixture. Mix thoroughly.

8. Garnish with microgreens.

9. Enjoy!

Harvest PlantBased Foods

1. Add pasta to boiling water and cook to package specifications. Drain.

2. Wash and slice mushrooms. Heat frying pan on medium-low heat with 1 tsp. oil. Add mushrooms and cook until brown.

3. Warm cheeze in microwave for 2 minutes or until partially melted.

4. Add cheeze and mushrooms to pasta and mix.

Season with salt and pepper to taste.

Optional: Slice baguette and lightly toast. Allow to cool. Break apart and grind in food processor or spice grinder. Top pasta with homemade baguette panko and bake at 400F until brown on top.

Little Jack Horner Meat Pies

1. Place (2 ea.) frozen Cornish Pasties on a baking sheet in a pre-heated 375°F oven on the bottom rack. After 25 minutes, turn the Pasties around and place them on the top rack.

2. Warm the mushy peas in a pot on the stove, stirring often until heated through. Keep them on warm.

3. Remove Pasties from oven after 45 minutes and cool on a rack. When everything is at a desirable temperature, serve 2 Pasties, 1 cup of mushy peas, and a couple pickles on each plate!

4. Pour a glass of your preferred beverage and enjoy!


Bountiful’s Recipe Contest | Bountiful Farmers' Market

Bountiful Farmers’ Market CLICK HERE for the ONLINE Shopping Cart

Bountiful Farmers’ Markets is hosting a Chef Vendor’s Recipe Contest in honour of Edmonton’s celebrity chef and original foodie, Gail Hall. Every week, Bountiful Chefs will compete to win your vote for best recipe.

Let Gail’s legacy for making local, fresh, and healthy food inspire you too! Purchase ingredients for your favourite recipe and try it at home. Follow us as our chefs share the tips and tricks they use to take their recipes to the next level. Our Chef’s recipes are sure to inspire you as they go the extra mile for flavour while still sourcing everything locally.

Weekly Prizes: Market Vouchers, Tote Bags, and Twyla Campbell’s book: “Maps, Markets and Matzo Ball Soup: The Inspiring Life of Chef Gail Hall”!

Grand prize: $100 in Market Vouchers and a cooking class!

Remember to vote every weekend for your chance to win. Check out the prizes and rules here.

Vote Now!

Select your winner!(Required)

This week's competitors!

Golomein Noodle House
Family owned and operated, Golomein never starts the beef, but they sure know how to bring it. BBQ Pork too! Is their Market Fried Rice recipe proof that the House always wins... View Recipe
Harvest PlantBased Foods
Perhaps the Harvest-working vendors around, they're known for taking flavour to the Macs....& Cheeze, which is their recipe this week! You decide if it's your side dish or your main dish... View Recipe
Little Jack Horner Meat Pies
In this corner we have Little Jack Horner, serious contenders with their Cornish Pasty recipe! If they have you feeling plum full of satisfaction, click the link for further details. View Recipe

Great prizes and inspiration thanks to Gail Hall & Twyla Campbell!

Join us August 15 for Bountiful’s Recipe Contest Grand Prize Draw & have your book signed by author, Twyla Campbell!“Maps, Markets, and Matzo Ball Soup” is also available for purchase at the market!

Gail Hall

Gail Hall was a Red Seal chef, educator, entrepreneur, media personality, food writer, and trend setter in the Canadian food scene for over two decades. Edmonton’s celebrity chef and original foodie, her spirit lives on in all those she’s touched with her exuberant dedication to good food.

For more information, please see her full bio.

Twyla Campbell

Twyla Campbell has been writing about food, wine, cocktails and travel for 15 years. Twyla is CBC Edmonton Radio’s long-standing restaurant reviewer and food columnist. She is a seasoned traveller and an adventurous eater who proudly supports conscientious food growers who practice sustainable food production. Twyla sits on several national and local food judging panels and is a sought-after panelist when it comes to the topic of food and restaurants. Her book, “Maps, Markets and Matzo Ball Soup: The Inspiring Life of Chef Gail Hall '' was released in October 2018 and debuted at No. 1 on the Book Publisher Association of Alberta's Best Seller Nonfiction list.

Learn more about where to buy her book!