Spring recipes from the Stampede’s culinary team

What better way to welcome the warmer temperatures then by trying out a few spring recipes from Stampede executive sous chef Darcy Genest.


The Stampede catering team prepares meals for thousands of Stampede functions and corporate events on and off Stampede Park each year, making the Calgary Stampede one of the largest caterers in Western Canada.


Strawberry Spinach and Mushroom Salad with Sweet Citrus Vinaigrette

A burst of spring freshness. Serves four



1-pound flat leaf spinach, washed and well dried
1 cup sliced button mushrooms
1 pint strawberries, trimmed and quartered or sliced
1/4 cup slivered almonds
3 tbsp lemon juice
1 tbsp honey
1/4 cup olive oil
salt and pepper to taste



• Place spinach in large salad bowl
• Arrange mushroom slices and strawberries on top
• Combine all ingredients for salad dressing
• Toss dressing with salad just before serving
• Sprinkle with toasted almonds. Enjoy this wonderful strawberry spinach salad!


Lemon Garlic Pork Roast

A treat for the taste buds. Serves six



3 to 3 1/2 pounds boneless pork loin roast
3/4 tsp lemon zest (grated lemon rind)
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
3 garlic cloves, minced
1 cup chicken broth



• Trim excess fat from pork
• Stir rest of the ingredients except the chicken broth together well and rub evenly over the pork
• Place pork in small roasting pan fat side up and add broth to the pan. Bake at 350° for 1 and half hour or until a meat thermometer registers about 160°
• Thicken pan juices into gravy if desired


Garlic Mashed Potatoes

A twist to a classic. Serves four



2-pounds potatoes 
3 cloves garlic ground
1/4 cup milk
2 tbsp butter
salt and pepper to taste



• Peel the potatoes and cut into large chunks about 2 inches in size
• Cook potatoes and garlic together in pot of boiling salted water for 15 to 20 minutes or until potatoes are tender when pierced with a fork
• Drain the potatoes well and return to the pot with the cooked garlic
• Mash potatoes and Garlic together and add milk
• Mash until potatoes are fluffy salt and pepper to taste


Sugar Cookies

A flashback to a simpler time. Serves 24



1 pound butter 
1 cup granulated sugar 
3/4 cup brown sugar
2 eggs 
1 1/2 pounds all-purpose flour
1 tsp baking soda
1/4 tsp salt 
2 tsp crème of tartar



• In a large mixing bowl beat the butter on medium to high speed for about 30 seconds or until softened
• Add granulated sugar, and brown sugar, cream together till smooth, add in eggs and mix
• Fold in salt, crème of tartar, and baking soda and flour. On a lightly floured surface, roll dough to 1/8 inch thickness. Using 2 1/2 inch cutters, cut dough into cookie shapes
• Place 1 inch apart onto ungreased cookie sheets
• Bake in a 375 degree F oven for 7 to 8 minutes or until the bottoms are very lightly browned