Canadian Maple Spice Mix


Summer Kitchen introduces a refreshing new concept in spice mixes designed to help consumers take back control of their food preparation with convenience and minimal fuss. Not shying away from premium ingredients, Canadian Maple Spice Mix is made up of 35% natural Canadian maple sugar combined with mustard powder, rosemary, coriander seeds, allspice, chives and spices. This product was developed to give unique flavour to marinades and salad dressings alike, without the use of fillers, refined sugars, artificial flavours, colours and/or preservatives.


Recipe Ideas

It makes an exquisite salad dressing as well as a marinade for salmon, chicken and pork. Try making a dressing for tender boiled baby carrots. Mix together, Canadian Maple Spice Rub with olive oil, white wine and apple cider vinegar then toss with the carrots.

Carrot and Toasted Walnuts w. Canadian Maple Spice Mix Vinaigrette

  • 1 bag baby carrots, boiled until tender but firm
  • 1/3 cup (75 g) walnuts, lightly toasted and coarsely chopped
  • 1 tbsp (15 ml) finely chopped parsley


  • 2 tsp (10 ml) Canadian Maple Spice Mix
  • 1/2 cup (125 ml) olive oil
  • 3 1/2 tbsp (45 ml) apple cider vinegar
  • Salt and pepper to taste

Combine salad dressing ingredients and set aside for a minimum of 4 hours or overnight for flavours to develop.

In a bowl, combine baby carrots, parsley and walnuts. Toss with dressing and adjust seasoning if necessary. Serve as part of a buffet and/or picnic.

Makes 6-8, 1/2 cup servings

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Rosemary Rush Spice Rub


Rosemary Rush Spice Rub is an absolute must for anyone wanting the best of the Mediterranean. It is an essential in the kitchen as it is suitable for all kinds of meats: beef, veal, pork, lamb, chicken, fish, vegetables and breads/foccacia.


Recipe Ideas

Chicken, beef, lamb or pork call out for this richly flavoured rub. The rosemary, combined with other spices gives this rub a truly Mediterranean appeal. Mix equal amounts of the rub with olive oil and generously rub onto meat and roast. For best results marinate meat in wine overnight. Toss various root vegetables (parsnip, potatoes, carrots, beets, sweet potatoes and onions) with some olive oil and Rosemary Rush Spice Rub, and roast for a delicious side dish.

Chicken Breasts Stuffed with Goat Cheese Enrobed in Rosemary Rush Spice Rub

  • 4 boneless, skinless chicken breasts, butter-flied
  • 3-4 tbsp (40-50 ml) Rosemary Rush Spice Rub
  • 4-6 tbsp (50-75 ml) goat cheese, cut in 4 equal pieces and formed into logs
  • 2 tbsp (25 ml) melted butter for brushing over breasts
  • salt to taste

Preheat oven to 400F (205C).

Place Rosemary Rush Spice Rub in the centre of a plate or on waxed paper. Coat each goat cheese log with the spice rub and set aside.

On a clean surface, lay flat the butterflied chicken breasts. Place 1 goat cheese log in centre of each chicken breast and enclose filling by folding other half of breast over top of stuffing. Brush the stuffed chicken breasts with the melted butter and season to taste. Arrange the stuffed breasts in a casserole dish. In preheated oven, bake stuffed chicken breasts for 20 minutes or until cooked through.

Chicken breasts can be served hot or cold.

Serves 4

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Hot To Trot Spice Rub


A cross between the African Piri-Piri sauce and jerk sauce, this spice rub will not disappoint! Unlike so many other commercial spice rubs, this one delivers flavour, in spades, because it is blended with more than just paprika and cayenne. It is enriched with allspice, oregano and thyme! Infuse meats with flavour by turning any of the Summer Kitchen Spice Rubs into a wet marinating rub by adding equal amounts of each: spice rub, wine and oil of choice. For more heat, throw in some fresh scotch bonnets and/or thai chilies.


Recipe Ideas

A mixture of bold spices, that will tantalize your taste buds with real flavour, this spice rub is true to its name and is a little on the hot side. For best results mix equal parts spice rub, olive oil and wine and brush on beef, chicken, pork or lamb and grill, BBQ, or simply broil in the oven. Exceptional with flank steak for using in fajitas.

Pork Back Ribs with Hot to Trot Spice Rub

  • 1 lb (454 g) baby pork ribs
  • 2 tbsp (25 ml) Pear Ginger Jelly
  • 2 tbsp (25 ml) red wine
  • 2 tbsp (25 ml) Hot to Trot Spice Rub
  • salt to taste

Preheat oven to 325F (160C).

In a stockpot large enough to accommodate the ribs, bring salted water to a boil and parboil ribs for 10 minutes. Drain well.

In the meantime in the microwave oven, melt the Pear Ginger Jelly and add red wine and Hot to Trot Spice Rub. Transfer the ribs to an oiled ovenproof dish and brush with the glaze. Cover and bake in 325 F oven for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes to dry the glaze. Serve immediately. This recipe can be easily doubled.

Serves 2-3

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Twisted Tarragon Spice Mix


Take a whiff of the Twisted Tarragon Spice Mix, excite all your senses and transport yourself back to a farmhouse in Provence. Summer Kitchen's commitment to flavour is beautifully demonstrated when Twisted Tarragon Spice Rub transforms paltry chicken into a delectable dish. The combination of tarragon, mustard powder, roasted onions, roasted garlic, and spices has long had a connection to all things French. To carry on the custom, mix equal parts spice rub, wine and olive oil and revel in French tradition.


Recipe Ideas

Twisted Tarragon Spice Mix is ideal as a salad dressing, but equally delicious as a vegetable dip and a marinade for veal, lamb, fish and chicken. For a tasty treat, create a Béarnaise sauce with Twisted Tarragon Spice Mix.

Summer Kitchen Bearnaise Sauce w. Twisted Tarragon Spice Mix

  • 1/2 lbs (225 g) clarified butter
  • 1 large shallots, thinly sliced
  • 4 oz (125 ml) white wine vinegar
  • 2 tbsp (25 ml) Twisted Tarragon Spice Mix
  • 1/2 tsp (2 ml) black peppercorns, crushed
  • 3 egg yolks
  • 1/2 tbsp (7 ml) fresh tarragon, chopped (optional)
  • Salt to taste
  • fresh lemon juice to taste

Mix together shallots, vinegar, Twisted Tarragon Spice Mix and peppercorns in a non-aluminum pan. Reduce by 3/4. Remove from heat and cool slightly. (Optional: Can use vinegar reduction as is or can be strained for a smooth béarnaise sauce.) In another sauce pan, clarify butter by bringing to a boil until butter is completely melted. Remove pan from heat and allow foam to subside.

In a food processor, add egg yolks and process for 30 seconds until thick and creamy. Add vinegar reduction and process for 15 seconds. With the motor running, pour the hot clarified butter in a thin steady stream into egg yolks. (As clarified butter is blended into yolks, the mixture will become thicker.) Continue until all clarified butter is incorporated. If too thick, add lemon juice or warm water to thin out. Adjust seasonings. Add the fresh tarragon if using.

Serve warm on eggs, on steak or as a dip for steamed asparagus.

Makes 3/4 cups

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Gone Fishing Seafood Rub


Gone Fishing Seafood Rub celebrates all that’s simple with fish. Following in Yucatan tradition, Gone Fishing Seafood Rub bursts with colour and flavours of coriander, cumin, garlic, chilies and tumeric. The aforementioned flavours also lend themselves beautifully to other meats such as pork, beef or chicken. The fundamental difference when cooking with fish is that with its subtle flavours and texture, it requires simpler and more unpretentious preparation. Mix equal parts: spice rub, olive oil and citrus juice and/or wine and marinate fish for no more than 1 hour, any longer may "cook" the fish.


Recipe Ideas

Gone Fishing Seafood Rub is a refreshingly bold flavoured rub ideal for fish and seafood as well as other meats. Whether using it for fish, chicken or pork, the same simple techniques apply; make a paste by mixing equal amounts of spice rub, wine and/or citrus juices, and oil. Be more creative; customize every dish by using different vinegars and oils each time. Why not try any one of a number of fish, such as shrimp, mussels, grouper, tilapia, perch or swordfish, and make healthy tortillas.

Steamed Grouper Infused with Gone Fishing Seafood Rub

  • 1/4 cup (50 ml) cilantro, finely chopped
  • 3 tbsp (40 ml) fresh ginger, minced
  • 3 cloves of garlic, minced
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (10 ml) Gone Fishing Seafood Rub
  • 3 tbsp (40 ml) fresh lime juice
  • 1 1/4 lbs (575 kg) Grouper or halibut steaks

In a small bowl combine all ingredients to a make a paste. (Alternatively, use a food processor to make a smoother paste.) If paste is too thick, thin out with 1-2 tbsp of water.

In a skillet large enough to hold halibut steaks, spread 3-4 tbsp. of marinade on bottom on pan. Transfer fish to skillet and cover with remaining marinade. (Dish can be made up ahead of time at this point and refrigerated.) To cook fish, place skillet over medium low heat and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).

Serves 4

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