Kirkland Signature Recipes
Raisin Oatmeal Cookie Muffins
California Raisins are naturally sweet, made for healthy eating & snacking, and a versatile addition to your cooking & baking.
Makes 18 mini-muffins
- ½ cup all-purpose flour
- ½ cup quick oats, uncooked
- ½ cup California raisins*
- ⅓ cup sugar
- ¾ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup low fat vanilla yogurt
- ⅓ cup canned pumpkin
- 2 tbsp vegetable oil
- 1 egg white
Directions
Preheat oven to 400°F and spray 18 mini-muffin tins with non stick cooking spray.
Stir together raisins and all dry ingredients in a medium bowl. Combine and stir remaining ingredients all together; add to dry ingredients, stirring just until incorporated.
Divide and spoon into prepared muffin tins and bake at 400°F for 12 to 14 minutes or until toothpick inserted into center comes out clean.
*Product only available online in certain regions. May also be available for purchase in-warehouse.
Grilled persiMon® Crostini with Manchego and Wine Reduction
Makes 16 servings
- 2 persiMon®, topped and sliced into 12 wedges
- 16 slices of baguette
- 2 tbsp (30 ml) Kirkland Signature organic extra virgin olive oil
- 1 cup (250 ml) spinach leaves
- 50g (2oz) Kirkland Signature manchego cheese, shaved
- freshly ground Kirkland Signature black pepper
Wine Reduction
- 1/2 cup (125 ml) Tempranillo wine
- ¼ cup (50 ml) Kirkland Signature organic sugar
- 5 Kirkland Signature black pepper, whole peppercorns
- half cinnamon stick
Instead of the reduction you can melt a 1/4 cup (60 ml) of apricot jam in a saucepan and drizzle over the crostini.
Wine Reduction
- Preheat oven to 400°F.
- Place all of the ingredients for the wine reduction in a small saucepan. Bring to a boil and simmer until reduced by half, approximately 15 minutes.
- Brush each bread slice with olive oil and place on a bake sheet. Bake for 5 minutes.
- Heat a grill pan on high and brush with olive oil. In batches, grill the persiMon® wedges 2 minutes per side.
- To assemble, place a few leaves of spinach on the crostini, top with Manchego cheese, followed by a grilled persiMon® wedge. Drizzle with wine reduction and serve immediately.
Tips
Grown in the heart of the Ribera del Xúquer Valley in Spain, persiMon® is the only persimmon brand certified by the Protected Designation of Origin (PDO) and is ready-to-eat as is.
To choose the perfect persiMon®, look for a beautiful bright orange exterior and seedless orange flesh with a distinctive star. It has a delicate mango/peach flavour and freckles are a sign of extra sweetness!
PER SERVING (1 crostini): 81 calories, 3 g fat, 1 g saturated fat, 4 mg cholesterol, 92 mg sodium, 10 g carbohydrates, 1 g fibre, 5 g sugars, 2 g protein. % RDI: 4% calcium, 0% iron, 0% vitamin A, 4% vitamin C
Smashed Dynamic Duo Potatoes
Makes 6 to 8 servings
- 1 kg (2 lb) Dynamic Duo potatoes
- A light spray of olive oil
- 45 mL (3 Tbsp) Tbsp melted butter
- 10 mL (2 tsp) tsp minced garlic cloves
- 15 mL (1 Tbsp) Tbsp fresh chopped parsley
- Salt and black pepper to taste
- 30 mL (2 Tbsp) Tbsp Parmesan cheese
Directions
Preheat your oven to broil (or grill) settings to medium-high heat (about 200 ºC | 400 ºF).
Place potatoes in a large pot of salted water. Bring to a boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to lightly flatten the potatoes in one piece (not too hard or they will end up mashed).
Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper.
Broil (or grill) until they are golden and crispy (about 10 to 15 minutes). Remove from oven, sprinkle the Parmesan cheese over the potatoes and return to the oven until the cheese is melted.
To serve, season with a little extra salt and parsley, and serve immediately.
Stuffed Mini Bella Mushrooms
Makes 4 to 6 servings
- 1 pack Mini Bella mushrooms
- 125 ml (½ cup) cup shredded mozzarella cheese
- ⅓ of an onion, minced
- 15 mL (1 Tbsp) olive oil
- Pinch of salt and pepper
- Garnish with chives, parsley or minced red peppers
Directions
Wash the mushrooms, and separate caps from the stem.
Keep half of large mushroom caps. In a bowl, mince remaining mushroom caps and stems. Combine onion and mushroom stems.
Season with a pinch of salt and pepper. Add olive oil and mix well. Add shredded cheese to the mixture. With a fork, press and mix all together. Preheat the oven to 190 °C | 375 °F.
Stuff all the mushroom caps with the mixture, then sprinkle more cheese on top. Line them up the pan (use parchment paper or non-stick aluminum foil). Bake for 15 minutes. After baking, place on kitchen paper towel to absorb all unnecessary liquid that mushrooms produced while baking (3-5 minutes).
Fish Tacos with Baja Chopped Salad Topping and Taco Sauce
Makes 24 small tacos
Taco Filling
- 24 small white corn tortillas
- 680 g (1 1/2 lb) tilapia (Kirkland Signature frozen Tilapia)
- 2 mL (1/2 tsp) ground cumin
- 2 mL (1/2 tsp) cayenne pepper
- 5 mL (1 tsp) salt
- 1 mL (1/4 tsp) black pepper
- 15 mL (1 Tbsp) olive oil
- 15 mL (1 Tbsp) butter
Taco topping
- Baja chopped salad
Taco sauce
- 125 mL (1/2 cup) sour cream
- 80 mL (1/3 cup) mayonnaise
- 30 mL (2 Tbsp) lime juice
- 5 mL (1 tsp) garlic powder
- 5 mL (1 tsp) Sriracha sauce or to taste
Directions
Line a large baking sheet with a parchment or silicone liner. Place pieces of fish on the lined baking sheet. In a small dish, combine seasonings: cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of tilapia. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 190 °C | 375 °F for 20 to 25 minutes. To brown edges, broil for 3 to 5 minutes at the end if desired. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended. To serve the tacos, quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat. To assemble: start with pieces of fish then add the taco topping finishing with a generous sprinkle of cotija cheese and finally the taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Bocconcini and Grape Tomato Salad
Makes 4 to 6 servings
- 1 container of grape tomatoes (variety of colours or red)
- 125 g (4.4 oz) small bocconcini
- 125 mL (1/2 cup) of packed basil leaves
- 30 mL (2 Tbsp) pesto
- 80 mL (1/3 cup) extra virgin olive oil
- Pinch of sea salt and black pepper
- 15 mL (1 Tbsp) white wine vinegar
- Salt and pepper to taste
Directions
Slice the larger tomatoes in half, and leave little ones whole. Do the same with the bocconcini; tear some carefully in half and leave others whole. Blend together the basil, pesto, olive oil and white wine vinegar until it is a quite smooth and bright green dressing. Salt and pepper to taste.
Avocado Toast 5 Ways
Avocado toast with smoked salmon
- Kirkland Signature 21-grain bread
- Avocado
- Smoked salmon
- Lemon
- Salt and pepper
- Red onions
Avocado toast with bacon and eggs
- Kirkland Signature 21-grain bread
- Avocado
- Bacon
- Egg
- Lemon
Avocado toast with goat cheese and hemp seeds
- Kirkland Signature 21-grain bread
- Avocado
- Goat cheese
- Hemp seeds
Avocado toast with pesto tomatoes
- Kirkland Signature 21-grain bread
- Avocado
- Grape tomatoes
- Pesto
- Lemon juice
Avocado toast with pine nuts, hemp seeds and balsamic vinegar
- Kirkland Signature 21-grain bread
- Avocado
- Hemp seeds
- Balsamic vinegar
- Pine nuts
Mediterranean Quinoa-stuffed Peppers
- 60 mL (¼ cup) Kirkland Signature extra virgin olive oil
- 1 medium red onion, finely chopped
- 1 garlic clove, minced
- 30 mL (2 Tbsp) Kirkland Signature organic tomato paste
- 5 mL (1 tsp) dried oregano
- Crushed red chili flakes, to taste (optional)
- 250 mL (1 cup) Kirkland Signature organic chicken broth
- 5 mL (1 tsp) Kirkland Signature honey
- 500 mL (2 cups) fresh spinach, chopped
- 1 L (4 cups) Kirkland Signature quinoa, cooked
- 125 mL (½ cup) feta cheese or goat cheese, crumbled
- 3 sweet bell peppers, halved and seeded
- Parmesan cheese
- Fresh parsley, chopped
- Salt and pepper to taste
Preheat oven to 190°C (375°F). In a sauté pan over medium heat, add 45 mL (3 Tbsp) olive oil. Add onions and sauté until translucent. Stir in garlic and sauté another minute. Add tomato paste, oregano, chili flakes, honey and broth; continue cooking for 2 minutes. Toss in spinach and cooked quinoa and stir until combined. Remove from heat and gently stir in crumbled cheese. Season with salt and pepper to taste. Lightly grease a 9 × 13-inch baking dish. Arrange the peppers in the dish, cut sides up. Generously stuff the peppers with the quinoa filling (approximately 125 mL to 180 mL / ½ cup to ¾ cup, for each pepper). Sprinkle the peppers with parmesan cheese and drizzle with remaining olive oil. Bake for 30 minutes. Remove from oven and garnish with freshly chopped parsley. Serve warm.
Grilled Chicken Tacos
- 12 Kirkland Signature chicken breasts fillets, thawed and marinated (recipe follows)
- 6 - 8 taco-sized flour tortillas, corn tortillas or whole lettuce leaves (Butter, Iceberg or Romaine)
- Toppings: Corn salsa (recipe follows), sliced avocados, fresh cilantro leaves, sour cream, Kirkland Signature shredded Tex-mex cheese
Marinade
- 30 mL (2 Tbsp) Kirkland Signature balsamic vinegar
- 60 mL (¼ cup) Kirkland Signature orange juice
- 60 mL (¼ cup) freshly squeezed lime juice
- 15 mL (1 Tbsp) Kirkland Signature honey
- 125 mL (½ cup) Kirkland Signature extra virgin olive oil
- 1 garlic clove, minced
- 5 mL (1 tsp) chili powder
- Salt and pepper to taste
Whisk together all the ingredients for the marinade. Place chicken in a large resealable bag, add marinade and seal bag. Refrigerate for at least 30 minutes, or up to 2 hours. Remove chicken from bag and discard excess marinade. Grill over medium heat 3 to 5 minutes on each side, until cooked through. Transfer chicken to a platter and cover with foil. Allow to rest 5 minutes. Slice and serve in tortillas or lettuce leaves with your favourite toppings.
Corn salsa
- 500 mL (2 cups) fresh or frozen and defrosted corn niblets
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 125 mL (½ cup) fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
In a bowl, mix together all ingredients until well blended. Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 4 days.
Grilled Chicken Fajitas
MAKES 4 SERVINGS
- 8 small regular flour tortillas
- 15 mL (1 Tbsp) prepared fajita seasoning
- 15 mL (1 Tbsp) Kirkland Signature olive oil
- 2 large chicken breasts, boneless, skinless
Salsa
- 3 ripe tomatoes, roughly chopped
- 30 mL (2 Tbsp) lime juice
- 1 small red onion, finely chopped
- 30 mL (2 Tbsp) coriander, washed, finely chopped
- Salt and freshly ground pepper, to taste
- 1 ripe avocado, diced
Topping
- 250 mL (1 cup) Kirkland Signature Mozza Cheddar shredded cheese
Tightly wrap the tortillas in aluminum foil, and warm in a 150°C (300°F) oven for 10 minutes. Mix together fajita seasoning and olive oil, and coat the chicken breasts. Grill the chicken breasts over medium heat in a grill pan or on a BBQ (about 12 to 15 minutes). When just cool enough to handle, slice thinly and reserve. Combine the salsa ingredients in a bowl and toss, except the avocado (add it just before serving). Serve the warmed tortillas, chicken slices, salsa and Mozza Cheddar shredded cheese in a manner that allows diners to assemble their own fajitas.
Pizza Margherita
MAKES 2 PIZZAS
- 4 Italian plum tomatoes, peeled, seeded and sliced
- Salt and freshly ground pepper, to taste
- Kirkland Signature olive oil, in sufficient quantity
- 2 thin commercial pizza crusts, 20 cm (8 in) each
- 125 mL (½ cup) olive and dried tomato pesto
- 30 mL (2 Tbsp) Saputo grated Parmesan cheese
- 500 mL (2 cups) Kirkland Signature pizza mozzarella shredded cheese
- 12 grape tomatoes
- Fresh basil, shredded, to taste
Preheat the oven to 225°C (450°F). In a bowl, toss the tomato slices with the salt, pepper and 30 mL (2 Tbsp) olive oil. Set aside. Place the pizza crusts on a baking sheet and brush each one with 60 mL (¼ cup) of the pesto. Arrange the tomato slices evenly on top and sprinkle with Parmesan cheese. Divide the pizza mozzarella shredded cheese between the two pizzas and place 6 grape tomatoes in the middle of each one. Bake on the lower rack for 8 minutes. Remove from oven, sprinkle with basil and serve.
TIP
Peeled tomatoes are always more pleasant to eat. To peel, plunge the tomatoes in boiling water for 15 seconds. Immediately transfer to a bowl of ice water. The skin will come off easily. Never bake fresh basil. The residual heat from the pizza when it comes out of the oven will be enough to bring out the flavour of this fragrant herb.
Spinach Cannelloni
MAKES 6 TO 8 SERVINGS
- 500 g (1 lb) fresh baby spinach, blanched, drained, roughly chopped
- 325 mL (3 cups) Kirkland Signature Italian shredded cheese blend
- 400 g (1 container) Saputo Ricotta di Campagna
- 2 mL (½ tsp) lemon zest
- 1 mL (¼ tsp) ground nutmeg
- Salt and freshly ground pepper, to taste
- 796 mL (2 cans) Kirkland Signature tomato sauce
- 10 to 15 dried or fresh cannelloni
Preheat oven to 175°C (350°F). In a large bowl, combine the baby spinach, 500 mL (2 cups) Italian cheese blend, Saputo Ricotta di Campagna, lemon zest and nutmeg. Season to taste and reserve. Add the tomato sauce to a rectangular 22 × 33 cm (9 × 13 inch) baking dish. Fill a piping bag or use 2 spoons to stuff the cannelloni with the spinach and cheese mixture. Place cannelloni in a single layer over tomato sauce. Garnish cannelloni with remaining Italian cheese blend. Bake in centre of oven for 35 minutes.
Macaroni and Cheese
MAKES 4 TO 6 SERVINGS
- 500 g (1 lb) dried macaroni
- 80 mL (⅓ cup) salted butter
- 60 mL (¼ cup) all-purpose flour
- 875 mL (3½ cups) whole milk (3.25%)
- 1 bay leaf
- Small pinch ground nutmeg
- 500 mL (2 cups) Kirkland Signature double cheddar shredded cheese
- 2 mL (½ tsp) dry mustard
- Salt and freshly ground pepper, to taste
Cook macaroni according to manufacturer’s instructions. Melt butter in a saucepan over medium heat. Add flour and whisk to blend. Cook, while whisking, for 1 minute. Whisk in the milk until smooth. Add bay leaf and nutmeg. When mixture comes to a boil, turn heat down to low. Remove from heat and discard baby leaf. Add double cheddar shredded cheese and dry mustard. Stir until cheese has melted. Season to taste.
Individual Mexican Pizzas
MAKES 4 SERVINGS
- Fine cornmeal (polenta), as required
- 450 g (1 lb) pizza dough
- Salt and freshly ground pepper, to taste
- 375 mL (1½ cups) hot or mild salsa
- 250 mL (1 cup) cooked chicken, diced*
- 375 mL (1½ cups) Kirkland Signature Tex-Mex shredded cheese
- 80 mL (⅓ cup) black olives, sliced
Preheat the BBQ on high to maintain a temperature of about 250°C (500°F). Place some parchment paper on a baking tray and sprinkle with cornmeal. Divide the pizza dough into four equal pieces. Roll each piece into a circle about 15 cm (6 in) in diameter and transfer to parchment paper. Make sure the dough does not stick to the paper. Sprinkle dough with salt and pepper. Place the pizzas and the rest of the ingredients within easy reach, by the BBQ. Toss the 4 pizzas onto the grill. If necessary, reposition them by lifting from the edges. Close the lid and grill about 2 minutes. Check to prevent overbrowning by lifting the dough with a spatula. Pierce any bubbles that form. Using a large spatula, turn the dough over. Spoon the salsa over all the pizzas and divide the meat, the shredded cheese and olives evenly among them. Close the lid, reduce heat to the lowest setting and cook about 8 minutes, or until cheese is melted and crust is golden brown. Transfer to a board and serve immediately.
*Instead of chicken, you can substitute cooked ground beef seasoned with chili powder.Oven-dried Tomato and Artichoke Stuffed Chicken
MAKES 4 SERVINGS
- 45 mL (3 Tbsp) Kirkland Signature extra virgin olive oil
- 125 mL (½ cup) finely chopped sweet onion
- 180 mL (¾ cup) chopped Kirkland Signature artichoke
- 125 mL (½ cup) chopped Kirkland Signature oven-dried organic roma tomatoes or sun-dried tomatoes
- 15 mL (1 Tbsp) Kirkland Signature basil pesto
- 2 mL (½ tsp) Kirkland Signature mediterranean sea salt
- 2 mL (½ tsp) Kirkland Signature tellicherry black pepper
- 15 mL (1 Tbsp) Kirkland Signature minced california garlic
- 125 mL (½ cup) white wine, divided
- 60 mL (¼ cup) grated Parmesan cheese
- 15 mL (1 Tbsp) butter
- 4 Kirkland Signature boneless, skinless chicken breasts, pounded to approximately ¼-inch thick
In a sauté pan over medium heat, add 15 mL (1 Tbsp) olive oil. Add onions and sauté until translucent. Stir in artichokes and tomatoes and sauté 3 to 5 minutes. Add pesto, salt, pepper and garlic. When garlic begins to lightly brown, deglaze with 60 mL (¼ cup) wine. Toss in Parmesan cheese. Remove from heat and allow to cool before stuffing chicken.
Put ¼ of the mixture at one end of a chicken breast. Gently roll the breast, folding the ends in to help keep the stuffing from coming out during cooking. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing. Heat remaining oil on high. Add the chicken, with the secured side first. Brown the chicken on all sides, add remaining butter and deglaze with remaining wine.
Reduce heat to low and cover pan. Cook until internal temperature reaches 74°C (165°F) on an instant-read thermometer, or about 10 minutes. Place cooked chicken on a cutting board and discard the toothpicks. Slice each breast into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, sprinkle with Parmesan cheese and serve.
Kirkland Signature Three-Berry Blend Delicious Smoothie
MAKES 2 SERVINGS
- 250 mL (1 cup) Kirkland Signature three-berry blend
- 1 banana
- 125 mL (½ cup) vanilla yogurt
- 250 mL (1 cup) Kirkland Signature organic orange juice
Blend ingredients for 30 seconds.
Kirkland Signature Goat Cheese Salad with Chicken
- 250 mL (1 cup) Kirkland Signature quinoa
- 500 mL (2 cups) water
- 1 L (4 cups) kale, cut into strips
- 10 mL (2 tsp) Kirkland Signature extra virgin olive oil
- Sea salt
- Juice of half a lemon
- 225 g (½ lb) roasted beets, chopped
- 60 mL (¼ cup) dried cranberries
- 1 apple, diced
- 60 mL (¼ cup) toasted walnuts
- 2 scallions
- 113 g Kirkland Signature unripened goat cheese log, crumbled
Dressing
- 15 mL (1 Tbsp) flax-seed oil and 15 mL (1 Tbsp) Kirkland Signature olive oil
- 10 mL (2 tsp) Kirkland Signature honey
- 60 mL (¼ cup) apple cider vinegar
- 5 mL (1 tsp) Dijon mustard
- 5 mL (1 tsp) prepared horseradish
- 1 clove garlic, minced
- Sea salt and ground black pepper
Directions
Rinse quinoa and place in saucepan with 500 mL (2 cups) water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15 to 20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let cool to room temperature. Combine kale, olive oil and salt in a bowl and massage until soft, about 3 to 4 minutes. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, scallions and crumbled goat cheese.
Kirkland Signature Organic Mexican Tomato Soup
MAKES 8 SERVINGS
- 30 mL (2 Tbsp) Kirkland Signature olive oil
- 1 onion, finely chopped
- 1 red pepper, diced
- 2 garlic cloves, minced
- 30 mL (2 Tbsp) ground cumin
- 20 mL (4 tsp) chili powder
- 30 mL (2 Tbsp) Kirkland Signature organic tomato paste
- 860 mL (3½ cups) Kirkland Signature organic marinara sauce
- 398 mL (1⅔ cups) Kirkland Signature low sodium tomato sauce
- 540 mL (2¼ cups) red kidney beans, drained and rinsed
- 375 mL (1½ cup) frozen corn, thawed
- 946 mL (3¾ cups) Kirkland Signature organic chicken broth
- 20 mL (4 tsp) Kirkland Signature organic sugar
- Salt, pepper and cayenne pepper to taste
Garnish
- 40 Kirkland Signature organic que pasa tortilla chips
- 125 mL (½ cups) plain Greek yogurt or sour cream
- 125 mL (½ cup) cheddar cheese, grated
- 1 mango, diced
- 60 mL (¼ cup) red onion, finely diced
- 1 avocado, diced
- 75 mL (⅓ cup) diced cucumbers
- 75 mL (1/3 cups) diced fresh cilantro
Directions
Heat oil in a heavy stainless steel or cast iron pot; add onion and red pepper and sauté over medium heat until the onion has softened, around 3 minutes. Add garlic, cumin and chili powder; continue cooking for 2 minutes. Add the rest of the ingredients and let simmer for 15 to 20 minutes. When it’s time to serve, fill bowls with soup. Add garnishes to each as desired.
Prep time: 15 minutes
Cooking time: 20-25 minutes