Sobeys Okotoks

05/29/2026

Happy National Burger Day. How are you celebrating?!?

05/20/2026

Local Asparagus Tapas with Crisp Chorizo & Lemon Feta Crema
Serves 4 as a small plate
Lemon Feta Crema - blend all ingredients
150 g feta
¼ cup sour cream
zest of 1 lemon
1–2 tsp lemon juice
1–2 tbsp olive oil
black pepper to taste
Asparagus & Chorizo
1 bunch local asparagus
120–150 g dry-cured chorizo
1–2 tbsp olive oil
2 garlic cloves, thinly sliced
splash red wine vinegar
kosher salt
fresh cracked black pepper
Bring a pot of heavily salted water to a boil. Trim asparagus and slice on a sharp bias into 2–3 inch lengths. Blanch asparagus for 60–90 seconds depending on thickness. Immediately transfer to ice water. Drain very well.
Slice dry-cured chorizo into thin strips. Heat a sauté pan over medium heat. Add a small drizzle of olive oil if needed. Cook chorizo until crisped, lightly rendered and edges are caramelized. The oil should become red and fragrant.
Add drained asparagus to the pan. Season lightly with salt and pepper. Toss in the rendered chorizo fat for about 1 minute. Add sliced garlic and continue tossing briefly until fragrant.
Finish with a splash of red wine vinegar. Taste and adjust seasoning.
Spread or swipe lemon feta crema onto the plate.
Pile asparagus and chorizo overtop. Garnish with spicy pepperoncini and lemon zest.
Serve with rustic bread and sangria

05/19/2026

Our selection of plants, flowers, hanging baskets, herbs and the likes is extensive! Stop by for colourful garden and patio inspiration.

05/19/2026

05/19/2026

Cast Iron Strawberry Rhubarb Cobbler
with Lemon Cornmeal Drop Biscuits
Serves 6
Fruit Filling
4 cups rhubarb, 1-inch pieces
4 cups strawberries, halved if large
3/4 cup sugar - This can be adjusted depending on rhubarb tartness
3 tbsp cornstarch
Zest of 1 lemon
1 tbsp lemon juice
1 tsp vanilla
1/2 tsp fresh grated ginger (optional but excellent)Pinch salt
Lemon Cornmeal Drop Biscuit Topping
Ingredients

1 1/2 cups flour
1/2 cup fine cornmeal
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
Zest of 1 lemon
1/2 cup butter, frozen
3/4 cup + 2 T buttermilk
1 tsp vanilla
Turbinado sugar
Melted butter for brushing

To prepare the fruit, combine the rhubarb, strawberries, sugar, cornstarch, lemon zest and juice, vanilla, ginger, pepper, salt In a large bowl. Toss well. Let sit 10–15 minutes while preparing biscuits.
To make the Biscuit Dough combine the flour, cornmeal, sugar, baking powder, salt, lemon zest. Grate in frozen butter and toss to evenly dispersed. Stir in buttermilk and vanilla just until combined. It should look rustic and slightly sticky — not smooth.
Butter or lightly oil a 10–12 inch cast iron pan. Add fruit mixture.
Spoon rough mounds of biscuit dough over top, leaving some fruit exposed between them.
Brush biscuit tops with melted butter. Sprinkle generously with turbinado sugar.
Bake in the oven at 375°Ffor 35–45 minutes or indirectly on the bbq
Place pan on side turned off burner, Lid closed temp around 375°F
Bake until fruit bubbles thickly around edges and the biscuits are golden
Allow to cool slightly before serving with vanilla ice cream

05/14/2026

Garlic Salt Crusted Picanha
1 whole picanha or top sirloin cap (2–3 lb ideally)
2.5 tbsp coarse kosher salt
1 tsp garlic powder
2 tsp cracked black pepper
1 tsp smoked paprika

Score shallow crosshatch cuts into the fat (do NOT cut into the meat itself). This helps to render the fat, prevent curling, create more crispy edges and hold seasoning
Mix together seasoning, then rub seasoning heavily into the fat and meat on all sides. Let sit at room temperature for 30-40 minutes

Preheat the grill to around 500 F. Then reduce one burner or zone slightly before the meat goes on. You want aggressive heat but controlled flare-ups

Place picanha fat side down first. Cook 8-10 minutes, moving as needed to manage flames.
You’re looking for bubbling rendered fat, golden crisp edges and definite light char
It should smell beyond good at this point. Trust me your guests are excited and the neighbors are jealous at this moment.
Flip meat side down and continue cooking over medium-high heat until and internal temp of 125–130°F . Rotate occasionally for even crusting.
Rest for 10–15 minutes VERY important!
Slice against the grain into thin strips. You’ll notice the grain changes direction near the tip, so adjust your slicing angle as you go.

05/09/2026

Basic Crepe Batter
Ingredients:
1 cup flour
2 eggs
1 ¼ cups milk
2 tbsp melted butter
1 tbsp sugar (optional, but helps for sweet crepes)
Pinch of salt
Method:
Blend everything until smooth (30–45 seconds).
Rest 10–15 minutes (important for texture).
Cook in a lightly buttered nonstick pan over medium heat.
Pour thin, swirl, cook ~30–45 seconds per side.
Stack and keep warm.

Blender Hollandaise
Ingredients:
3 egg yolks
1 tbsp lemon juice
½ cup melted butter (hot but not browned)
Pinch salt
Blend yolks + lemon + salt.
Slowly stream in hot butter while blending.
Sauce thickens instantly. Adjust with a tiny splash of warm water if too thick.
Crepe → ham + Swiss → fold
Top with poached egg
Spoon over hollandaise
Optional: cracked pepper, chives

05/06/2026

BC Halibut Tacos with Lareina’s chili lime crema and mango salsa
Ingredients:
1 lb fresh halibut (skin removed if preferred)
1–2 tbsp neutral oil
Salt
Pepper
1-2 tsp Tajin seasoning
1 tsp smoked paprika
2 T butter
1 lime to squeeze over at end of cooking
Method:
Pat halibut dry and place into an oiled pan along with salt, pepper, tajin, smoked paprika and butter scattered over top. Place onto a preheated 450F grill. Close lid and cook for 12-15 minutes or until just cooked in the thickest part. Squeeze fresh lime over and remove to rest.
Mango Salsa
Ingredients:
1 ripe mango, diced
1 small tomato, diced
¼ red onion, finely diced
1 jalapeño, finely chopped (seeded for less heat)
Juice of 1 lime
Small handful cilantro, chopped
Salt to taste
Method:
Combine everything in a bowl.
Season with salt and lime.
Let sit 10–15 minutes to develop flavor.
Lareina’s Chili Lime Crema
Ingredients:
½ cup sour cream
2 T mayonnaise
Juice of 1 lime
Zest of ½ lime
Pinch of salt
Small clove garlic, finely grated
2 tsp minced chipotle in adobo
Method:
Mix until smooth.
Adjust lime and salt to taste.
Chill until ready to use.
Grilled Corn Tortillas
Method:
Place directly on a hot grill.
Heat until warm and slightly charred.
If they puff—perfect. Flip and lightly press.
Keep wrapped in a towel to stay warm.
Slaw
For the slaw I simply, shave cabbage on the mandoline and grate a carrot.toss with salt and pepper plus a squeeze of lime.
Assembly
Corn tortilla
Flaked halibut
Slaw
Mango salsa
Lime crema drizzle
Optional finish: extra cilantro, squeeze of lime

04/22/2026

Available in our award winning produce department. Black radish (Raphanus sativus var. sativus) is a pungent, winter-hardy root vegetable with thick, black skin and crisp white flesh. Known for its intense, spicy flavor similar to horseradish, it is a versatile, nutrient-dense food rich in fiber, vitamin C, and antioxidants. Primarily available from fall to early spring, it is eaten raw in salads or cooked to mellow its heat.

Food52 +4