World Cup Recipes

For two weeks in June, the Red Apron will be celebrating the Women’s World Cup by featuring menus inspired by the cuisine of the visiting teams.  Visit our website for the full menus.

Sign up for all three days of either week before the 12th of June & your name will be entered into a draw to win two tickets to the games on Wednesday June 17. Mexico will play France at 4pm. Korea will play Spain at 7pm. Tickets get you into both games. Draw will held on Saturday June 13th.

We thought we would share with you some recipes from the menu for Wednesday, June 17 – Tapas Night in honour of the visiting team from Spain.

Red Apron Gazpacho – Available weekly in our retail store!


1 English cucumber, halved but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes, cored
1 small red onion, peeled and sliced
1 garlic clove, minced
3 cups of tomato juice
1/8 cup of balsamic vinegar
1/8 cup of lime juice
1/4 cup good quality olive oil
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet smoked paprika
1 small bunch each of basil and mint (stems removed)

In a blender, blend the vegetables to desired consistency. We enjoy it with some texture remaining so do not over process. Season with salt and pepper, and serve cold.

Spanish Potato Tortilla – Available by pre-order on June 17



3 to 4 large Yukon Gold potatoes, peeled and sliced thinly
1 large onion, peeled and sliced
1 cup olive oil
7 large eggs
Salt and freshly ground black pepper

Pre-heat oven to 350 degrees.

In the bottom of a large bowl, lightly beat eggs with pinch of salt and freshly ground black pepper.

Heat oil half the oil in an 8- to 10-inch oven proof skillet. Add the onions on medium heat and sauté until caramelized and soft. Remove from the skillet and set aside.

Heat the remaining oil in the skillet over medium-high until hot, about 3 minutes.  Turn off heat and add potatoes and onions in even layers, seasoning lightly with salt and pepper in between the layers. Pour over the egg and flatten everything with a spatula, packing the potatoes tightly. Place in the pre-heated oven for 30-40 minutes. Potatoes are done when they are tender when pierced with a sharp knife.

Let cool for 10 minutes. Loosen the tortilla with a spatula then flip it onto a large dinner plate.

To serve, slice in wedges, and enjoy hot, cold or at room temperature, plain, or with a dusting of smoked paprika and/or dollop of aioli or mayo.


Ontario Berkshire Chorizo with Chickpeas & Spinach

1 tablespoon olive oil
2 chorizo sausages, sliced
1 red onion, chopped
1 red pepper, seeded and chopped
3 garlic cloves, finely chopped
1 1/2 teaspoons dried oregano
540g can chickpeas, rinsed, drained
1/2 cup (125ml) dry white wine
1 large can (750ml) diced tomato
1 teaspoon smoked paprika
1 bag of baby spinach
1 tablespoon chopped flat-leaf parsley

Heat oil in a casserole or large, ovenproof fry pan over medium-high heat. Cook chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel.

Return the pan to medium heat. Add the onion and pepper and cook, stirring, for 5 minutes or until softened. Return chorizo to the pan with the garlic, oregano & paprika. Add canned chickpeas, wine and tomatoes. Season, bring to the simmer, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Just before serving add the spinach to wilt and garnish with parsley. Serve with crusty bread.