Recipe Contest at Bountiful Farmers' Market

Frida Urban Taqueria

Cooking Instructions

Beer batter:

In a bowl, mix flour, egg, salt, pepper, garlic and chili powder. Slowly add Troubled Monk Lager until batter is smooth.


Slice cabbage thinly. Shred carrot. Mix together with greek yogurt, dill, and lemon. Add salt and pepper to taste. Heat oil in medium pot to 350 F or 180 C. Mix shrimp in beer batter and add to oil. Fry for approximately 4 to 5 minutes, or until gold brown. Warm tortillas on pan with touch of oil. Serve fried shrimp on tortillas.

Add coleslaw, sliced avocado, and chopped cilantro. Add a squeeze of lemon.



1. Set oven to 400F. Place parchment paper on baking sheet.

2. Cut eggplant in half lengthwise. Brush with oil, and place oil side down on baking sheet along with garlic bulb. Place in the oven for 1 hour.

3. Once cooled, use a spoon to scrape out the eggplant flesh into a bowl/blender. Cut the top of the garlic bulb and squeeze the garlic cloves out. Mix together and add to blender.

4. Add tahini butter, banana peppers, salt, lemon juice, and paprika. Blend together.

5. Serve with Delissitude’s sweet potato focaccia bread or vegan chalpak. Enjoy!

Range Road Garden Farms


1. In a large bowl combine flour, salt and yeast.

2. Check temperature of water with a few drops on forearm. Too hot or cold will damage the yeast and pizza won’t rise. Tepid water will be the same temperature as your arm.

3. Make a hollow in the center of flour mixture and add water and olive oil.

4. Stir until thoroughly combined, then knead for 5 minutes until dough is smooth and elastic.

5. Cover the dough with plastic wrap and set aside in a warm, draft free spot. Proof dough until it doubles in size, approximately 2 hours. If you want an amazing crust, proofing overnight or for up to 24 hours in the fridge is even better. It develops a really rich aroma and taste.

6. While dough is raising, or warming, prepare remaining ingredients. Cold proofed dough needs about 2 hours to come to room temperature.

7. Peel, core and thinly slice the onion. Slice mushrooms.

8. Chop green peppers into ¼” pieces.

9. Heat a sauté pan until a drop of water bounces in pan. This will sear the chicken breast and keep it tender.

10. Add the chicken breasts. Cook first side until chicken lifts easily. Turn to sear the other side, then reduce heat. Chicken must reach 160F degrees to be safe.

11. Remove chicken breast and set aside to rest.

12. Do not wash the pan. In the same pan, add a bit of olive oil and sauté onions, green peppers and mushrooms.

13. Slice chicken into ¼” slices.

14. Preheat oven or smoker to 450 degrees. (The pizza in the photo was baked on a baking sheet in our smoker.)

15. When dough is ready to work, punch down and divide in two. Fold the dough in half a few times before rolling.

16. Sprinkle flour on the counter and on your rolling pin. Roll dough into 2 large circles or rectangles.

17. Place dough on lightly greased baking sheets or pizza pans.

18. Set the pizzas aside to rest for 15 to 20 minutes.

19. Combine Black Gold jam with cream cheese and divide between pizzas, spreading to cover dough from edge to edge.

20. Distribute chicken slices over Black Gold mixture on each pizza. Follow with the mushroom mixture.

21. Coarsely grate mozzarella and sprinkle overall. We prefer a thinner layer of ingredients as you really taste all the flavours, not just cheese.

22. Shake a bit of chili flake over top.

23. Bake pizzas for 12 to 15 minutes, or until pizza crust is golden brown.


Bountiful’s Recipe Contest | Bountiful Farmers' Market

Bountiful Farmers’ Market CLICK HERE for the ONLINE Shopping Cart

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

Let Gail’s legacy for making fresh, local, and healthy food inspire you too! Purchase ingredients for your favourite recipe and prepare it at home. Follow us as our chefs share the tips and tricks they use to take their recipes to the next level. Our chefs’ recipes are sure to excite your taste buds as they go the extra mile for flavour while still sourcing everything locally.
Weekly Prizes: Twyla Campbell’s book, “Maps, Markets and Matzo Ball Soup: The Inspiring Life of Chef Gail Hall,” donated by Jon Hall in memory of Gail Hall, $10 Market Voucher, and a Bountiful shopping bag.

Grand prize: $100 in Market Vouchers & 1 Cooking Class ($100 value)

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

Vote Now!

Sorry, this contest was closed as of Tuesday at noon.Next week's voting begins on Thursday!

This week's competitors!

Frida Urban Taqueria
We can taco for hours about how Frida's is Shrimply the best. Try their Shrimp Tacos recipe and let them spice up your life. View Recipe
You're going to want to faceplant this Eggplant Dip, it's so Paprikan good! View Recipe
Range Road Garden Farms
Eureka! This Pizza! They've hit Black Gold. Will their recipe make them king of the road or will they be stuck home on the range? View Recipe

Last Week's Winner

Thank you to last week's competitors: Mama G's Jams, Liam's Gourmet Food Company, and Lazareva!

Congratulations to Lazareva!

Their French Onion Soup was last week's winner!

Click here to see their winning recipe

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

Join us 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! (Date TBD).

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!