Chicken and Dumplings

Submitted by: Chef Jason Lynch

Stew

• 1/2 reserved chicken breast, cubed
• 1/2 cup butter or oil
• 1 cup onion, diced
• 1 cup carrot, sliced
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• 2 bay leaves
• 2/3 cup flour
• 6 cups chicken stock
• 2 cups frozen peas

Dumplings

• 3/4 cup flour
• 3/4 tsp baking soda
• pinch of salt
• 4 tbsp butter, grated
• 2 tbsp vegetable oil
• 2/3 cup milk

• Preheat oven to 350F

Dumplings:

• combine dry ingredients and mix in grated butter until well combined.
• Add wet ingredients and stir until the batter comes together, set aside until ready to place in oven.

Stew:

• In a large pot or dutch oven heat 2Tbsp of butter or oil over medium heat.
• Add onion and carrot and cook for 3-4 minutes stirring occasionally, add garlic and cook 1 minute more while stirring.
• Reduce heat to medium-low and add remaining butter or oil. Add flour, thyme and bay leaves and stir constantly for 3 minutes to help prevent lumps. Slowly add the chicken stock stirring occasionally while pouring it. Bring pot to a simmer and add your chicken (any left over chicken from other meals and picking the carcass can be added as well) and frozen peas. Any other left over vegetables or potatoes can also be added as well as any of the pan sauce from the roasted chicken.
• Cook for about 10 minutes.
• Take the dumpling batter and drop spoonful’s on chicken mixture (should get 8 dumplings from the batter)
• Place pot in preheated oven for 10-12 minutes until dumplings are golden on top and cooked through.

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Tuscan White Bean and Chicken Pasta

Submitted by: Chef Jason Lynch

• 8oz dried pasta of choice
• 1Tbsp Olive Oil
• 2Tbsp Butter
• 2Tbsp Flour
• 3 cloves Garlic, minced
• 1 pint Cherry Tomatoes
• 1/2 tsp Dried Basil Reserved chicken leg meat, picked
• 1 can White Beans (Cannellini/White Navy)
• 4oz Spinach
• 8 Mushrooms, sliced
• 1/4cup Milk
• 1/4cup Chicken Stock
• 1/2cup Grated Parmesan Cheese

• Fill large pot with water and bring to a boil, heavily salt the water and add pasta. Cook according to package directions (8-10 minutes depending on style and brand).
• While waiting for the pot to boil and pasta to cook, open the can of beans, strain and rinse.
• Heat a large pan over medium heat, add half of the butter and all of the olive oil, add the mushrooms once the butter is melted, cook stirring occasionally for 3-4 minutes, reduce heat to medium-low and add the garlic, cook for about a minute, add cherry tomatoes and continue to cook until the skins start to burst and they start to release their juices.
• Add your flour and basil and stir into pan, slowly add the milk and stock and bring pan to a light simmer, add the spinach and beans, once spinach has begun to wilt add the picked chicken meat, remaining butter and your cooked pasta of choice. Season with salt and pepper.
• Top with grated Parmesan to serve.

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Chicken and Black Bean Quesadillas

Submitted by: Chef Jason Lynch

• 1/2 reserved chicken breast (from your roast chicken), shredded
• 1 can black beans
• 1/2 medium onion sliced
• 1 red pepper sliced
• 1cup frozen corn
• 1 medium sweet potato
• 1/2cup chicken stock
• 1tsp chili powder
• 1tsp ground cumin
• 1/2 tsp dried oregano
• 2cups shredded cheddar
• 4 flour tortillas

• Preheat oven to 425F
• Drain and rinse black beans.
• Peel sweet potato and cut into small cubes. Heat a small amount of oil in a pan on medium heat, add cubed sweet potatoes and cook 3-5 minutes. Add onion and red pepper to pan with sweet potato and cook 1-2 minutes.
• Add the spices and cook for about a minute until fragrant. Add chicken stock and allow to come to a simmer. Add shredded chicken, drained black beans, and corn continue to simmer until pan is nearly dry. Remove from pan and place in bowl to cool.
• Place parchment on a baking sheet and place tortillas on parchment. Divide filling among tortillas
• covering half of the tortillas surface and then top with cheese. Fold the empty half over and press down gently but firmly.
• Quickly spray the top of each quesadilla with cooking oil and place in oven. Bake 8 minutes then flip, hinging on the folded side, bake an addition 6-8 minutes until crispy. Serve with salsa or sour cream.

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Roasted Chicken and Potatoes

Submitted by: Chef Jason Lynch

• 1 Chicken 7-8#s
• 4 large potatoes, cut in large pieces
• 2 Tbsp olive oil
• salt and pepper
• 1oz white wine
• 6 large cloves garlic, peeled
• 2cups stock or water
• 1 medium onion, sliced

• Preheat oven to 450F
• Place chicken in roasting pan, drizzle with olive oil and rub into skin of bird. Season well with salt and pepper (you can add other spices and seasonings if you wish). Place garlic and onion in base of pan around the chicken.
• Once oven is hot place chicken in oven and roast for 10-15 minutes, reduce heat to 350F and cook for approximately 20 minutes per pound. Juices should run clear and a thermometer should read 165F when inserted behind the thigh.
• While chicken is cooking prepare potatoes by peeling and cutting them and placing them in a pot with cold salted water to cover. Boil for 10 minutes or until tender then strain and set aside.
• With an hour left through the chicken cooking add the potatoes to the roasting pan with the chicken and toss in the juices. Return to oven until chicken is ready. When the chicken is ready remove it to a cutting board or platter large enough for it, turn oven back up to 425F and return the potatoes in the roasting pan to the oven for another 10 minute or so, add a bit of water if necessary so that the pan doesn’t run completely dry and burn. Allow the chicken to rest in a warm spot loosely tented with foil while potatoes are cooking.
• Remove potatoes from the pan once they have crisped.
• Add wine to the hot roasting pan and scrape the bottom with a wooden spoon to deglaze the pan, add stock or water and strain into small pot or serving vessel.
• Carve and plate the chicken. Only serve half of the chicken for this meal 1 large breast and 1 leg reserving the other pieces for later meals.
• Serve with lots your favorite seasonal vegetables.

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Blueberry Belleville

Submitted by: Benjamin Bridge

• 1.5 oz Blueberry Syrup
• 1 can Piquette Zero

Blueberry Syrup

• 1 1⁄3 cups blueberries
• 300 g sugar
• 450 g water
• 6 fresh sage leaves
• 5 cloves
• 2 tsp black pepper
• 2 tbsp red balsamic vinegar
• 1 lemon

Blueberry Syrup

• Add blueberries to saucepan and lightly muddle, add all ingredients minus vinegar and lemon and bring to a rolling boil.
• Juice half the lemon into syrup and combine well.
• Allow to cool, then add vinegar and lemon to taste.

Blueberry Belleville

• Mix syrup with Piquette Zero and serve neat or over ice.

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Seafood Chowder

Submitted by: Huybers Dairy Farm

• 1 LB of fresh seafood mix (bay scallops, lobster, haddock)
• 1/2 bag shelled and veined shrimp, cooked
• 2 tablespoons olive oil
• 1 shallot of small onion, finely diced
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 2 cups water
• 2 cups chicken or vegetable stock
• 2 medium potatoes, diced medium fine
• 2 cups heavy (whipping) cream
• salt and pepper

• In a large stock pot, sauté the shallots, carrots and celery in the olive oil over medium heat until tender and translucent.
• Add the water and stock to the pot and bring to a simmer.
• Add the potatoes and cook until softened.
• When all of the vegetables are tender add the seafood to the pot as well as the cream. Let simmer until seafood is cooked.
• Season to taste.

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Caesar Salad

Submitted by: Vermeulen Farms Ltd.

Ingredients- Dressing

• 1/2 cup mayo
• 2 clove garlic minced
• 2 tbsp lemon
• 1 tsp Worchestershire sauce
• 1 tbsp Dijon
• Salt and pepper

Ingredients- Salad

• 6 cups torn or chopped romaine
• 4 slices thick sliced bacon crisped and broken

• Mix together all ingredients together.
• Then whisk in ¼ – 1/3 cup olive oil, whisking continuously to ensure the oil is emulsified
• Add ½ cup grated parmesan (or just sprinkle the parmesan through the romaine
• Mix dressing into greens and bacon just before serving.

Top with croutons if you like.

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Garlic Scape Pesto

Submitted by: Seven Acres Farm

• 10 (154 grams) Garlic Scapes
• 1/3 cup Walnuts
• 2 TBSP (12 grams) Nutritional Yeast
• 1/2 Lemon, juiced
• 1/4 TSP Sea Salt
• 1/8 TSP Ground Black Pepper
• 1/3 cup (73 grams) Extra Virgin Olive Oil

• Cut the scapes in about 1 inch pieces
• In a food processor, add the scapes, walnuts, nutritional yeast, lemon juice, salt and pepper. Processing by pulsing until the mixture begins to breakdown.
• With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about 30-45 seconds.
• Store in a covered container in the fridge and enjoy within a week. You can also freeze the pesto for later enjoyment.

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Kohlrabi Slaw

Submitted by: Good Clean Farm

Slaw

• 2 large kohlrabi (you can sub some or all of the kohlrabi for any other crisp vegetable like summer turnip, radish, carrot, cabbage, etc.)
  1/2 cup cilantro, chopped
• 1/4 cup green onion, chopped
• 1/4 of a jalapeno pepper, finely minced (or more depending how hot you want it)
• zest of one lime

Dressing

• 2tbsp olive oil
• 2tbsp orange juice
• 2tbsp lime juice
• 2tbsp honey
• 1/4tsp salt

• Peel and chop the kohlrabi into fine matchsticks (easiest with a mandolin; you could also grate it) and combine with the other slaw ingredients.
• Whisk together the dressing ingredients and toss to combine with the veg.
• Garnish with some sprigs of cilantro and lime zest and serve or stick it in the fridge – the flavours mingle with time, and it is even better the next day!

Good Clean Farm loves to make variations of this recipe with whatever crispy veggies are in season. It’s great as a fish taco topping or a side salad to any barbecue!

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Cheese Dip

Submitted by: Folly River Farm

• 8-ounce package spreadable cream cheese
• 1/2 cup grated cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1 cup low-fat mayonnaise
• 1 tsp Epicure’s Cheese Chives & Bacon Dip Mix
• 1 tsp Epicure’s Lemon Dilly Dip Mix
• 1 tsp Epicure’s 3-Onion Dip Mix

• Preheat oven to 350° F (175° C).
• Mix all ingredients together until smooth.
• Spoon into Epicure’s Dip Baker.
• Bake for 20–30 minutes, or until heated through

Serving Suggestion: Serve in a sourdough loaf, scooped out to make a bread bowl.

Original recipe from: https://www.keyingredient.com/recipes/1155029/epicures-extraordinary-cheese-dip/

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Roasted Root Vegetables

Submitted by: Small Holdings Farm

• beets
• carrots
• salad turnips
• parsnip
• sweet potato
• onion
• garlic
• olive oil
• salt

• Preheat your oven to 350 degrees.
• Prepare your veggies by cutting them in similar sized pieces such that they cook at the same time. Make vegetables into about 1.5 inch pieces which take about 45 minutes to cook. I don’t peel anything for this but that’s up to you and your household tastes. I love the skin of sweet potato in the mix! For the onion, I tend to shop in larger chunks as it cooks more quickly and I don’t want it to burn. For the garlic, simply crush a clove or two for each baking sheet of veggies.
• Once chopped, toss the veggies with olive oil and salt – and then lay them out on a baking sheet or multiple baking sheets. The key is that you want just one layer of vegetables – don’t overcrowd the baking sheet.
• When your oven is up to temperature, slide the baking sheet/s into the oven and set a timer for 20 minutes. At 20 minutes, toss the veggies around on the baking sheet and then bake another 25 minutes or so.
• Enjoy hot from the oven.

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Pioneer Pancakes

Submitted by:

• 1 ¼ Cups all Purpose Flour
• ½ Cup Graham Wafer Crumbs
• 3 TSP Baking Powder
• ¼ TSP Salt
• 1 TBSP Sugar
• 1 Egg
• 1 ¾ Cups Milk
• 1 TBSP Vegetable Oil

Toppings:

• MacRae’s Rocky Ridge Maple pure maple syrup
• Whipped cream, fresh berries, chocolate, or other topping of choice.

• Combine dry ingredients in a large bowl. In a separate bowl, whisk together the egg, milk and vegetable oil. With a fork gradually mix the liquids into the dry ingredients until slightly lumpy.
• Preheat a non-stick frying pan or griddle and ladle on the pancake batter to create the size of pancake you want. Turn the pancake over once you see the edges starting to bubble.
• Once the pancake is cooked, serve with MacRae’s Rocky Ridge Maple’s pure maple syrup and any other topping of your choice

For more delicious recipes visit their website: https://www.macraesmaple.ca/

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Sautéed Spinach and Mushrooms

Submitted by:

• 2 bags baby spinach
• 2 tablespoons olive oil
• 3 cloves garlic smashed
• 450 g oyster mushrooms trimmed and torn
• 1 teaspoon lemon juice
• 1/4 teaspoon each salt and pepper

• In large pot of boiling water, blanch spinach, in batches, for 30 seconds. Using slotted spoon, transfer to bowl of ice water to chill. Drain well; squeeze out excess water. Coarsely chop; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
• In large skillet, heat oil over medium-high heat; cook garlic until golden and fragrant, about 1 minute. Stir in mushrooms; cook, stirring often, until tender and light golden, about 7 minutes.
• Stir in spinach, lemon juice, salt and pepper; cook, stirring, for 1 minute.

Recipe from: https://www.canadianliving.com/food/lunch-and-dinner/recipe/sauteed-spinach-and-mushrooms

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Apple Cinnamon Peanut Butter Breakfast Toast

Submitted by: Nichols Farm

• 2-4 slices of your favourite bread (fresh local is our favourite!)
• 2-4 tablespoons of peanut butter
• 1 of your favourite Scotian Gold Apples, sliced
• 2 teaspoons of cinnamon
• 1/4 cup of oats or granola of your choice
• 2 tablespoons of pecans (or any type)
• Honey drizzled (optional)

• Toast the slices of bread to your pleasing
• While you are waiting for your toast, thinly slice your Scotian Gold Apples
• Top each piece of toast with peanut butter, apple slices, cinnamon, granola, pecans, and honey (optional) and ENJOY!

Total cook time: 5 minutes

Serves 2-4

This recipe and more apple inspired dishes can be found at: https://scotiangoldapples.com/recipes/

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Cauliflower Pizza Crust

Submitted by: Melvin Farms Limited

• 1 large head cauliflower, roughly chopped
• 1 large egg
• 2 cup shredded mozzarella, divided
• 1/2 cup freshly grated Parmesan, divided
• kosher salt
• 1/4 cup marinara or pizza sauce
• 2 cloves garlic, minced
• 1 cup grape or cherry tomatoes, halved
• Torn fresh basil, for serving
• Balsamic glaze, for drizzling

• Preheat oven to 425°. In a large skillet, bring about 1/4″ water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water.
• Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.
• Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.
• Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.
• Top crust with marinara, remaining mozzarella and parmesan, garlic and tomatoes and bake until cheese is melted, and crust is crisp, 10 minutes more.
• Garnish with basil and drizzle with balsamic glaze.

From: https://www.delish.com/cooking/recipe-ideas/recipes/a47565/cauliflower-crust-pizza-recipe/

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Matzah Ball Soup

Submitted by: Chef Jennifer Crawford

Matzah balls-

• 1 1/2 c matzah meal
• 6 eggs
• 1/3 c canola oil or schmaltz
• 1/3 c water or additional chicken stock
• 1 tbsp grated ginger, or to taste
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tsp kosher salt

Chicken stock-

• 1lb or so of chicken bones (necks, backs, wingtips, a leftover carcass — it’ll all work!)
• 1 onion
• 2-3 cloves garlic
• 1 carrot
• 1 tsp apple cider vinegar

Directions:

Chicken Stock-

• Optional: roast bones at 400f for 20m or until browned (a quick saute in a hot pan would work as well!)
• Put into a large stock pot with aromatics (a sliced onion, carrot, any herbs you might like to include!)
• Add a tsp or so of vinegar — this helps to break down the bones and pull more good stuff & flavour into the stock.
• Fill pot with water until everything is just-covered, a litre or two should do.
• Bring to a boil, cover, reduce to a simmer, and let cook at least 20 minutes, up to a couple hours. If the liquid gets low, simply add a bit more water to top it back up.
• Season with kosher salt at the end, to your tastes!

Matzah Balls-

• With a big spoon, combine all ingredients well in a big bowl! Set aside for 10-15 minutes, to allow all of the liquids to be absorbed by matzah meal.
• During this time, you can start in on your chicken stock, or just have a nap, pat a dog, whatever you like!
• Time to form matzah balls! Using a 1/4c or 1/3c measure (depending on your preference), measure out and roll equal sized matzah balls and let rest on a sheet covered in parchment. If you’re still waiting on your chicken stock, pop them in the fridge until you’re ready to cook them.
• You can cook the matzah balls in lightly salted water, or directly in the chicken stock. Cooking separately in lightly salted water then adding to hot chicken stock helps to maintain the clarity of your final broth, and is optional.
• Drop matzah balls one-by-one with a slotted spoon into the boiling chicken stock, until they’re all submerged. Give a little stir to make sure none are stuck on the bottom!
• Reduce to a simmer, cover, and let cook for 30 minutes before serving.
• Add sliced carrot in the last 7 minutes, if you like!
• To serve, garnish with chopped parsley and dill.

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Ashcroft Angus Burgers

Submitted by: Ashcroft Angus Farms

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Chicken Fried Steak

Submitted by: South River Ranch

• 1 ½ cups of whole milk
• 2 large eggs
• 2 cups of all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• ¾ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
• Kosher salt
• ½ cup canola or vegetable oil
• 1 tablespoon butter

Gravy

• 1/3 cup all-purpose flour
• 3 to 4 cups of whole milk
• ½ teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

For the steak:

• Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one, the flour mixed with seasoned salt, 1 ½ teaspoons black pepper, paprika and cayenne in another; and meat in the third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (Dry mixture-> wet mixture-> dry mixture). Place breaded meat on a clean plate, and then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper-towel lined plate and keep them warm by covering lightly with another plate or sheet of foil. Repeat until all of the meat is cooked.
• After all of the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add ¼ cup of the grease back into the skillet and allow it to heat up.

For the gravy:

• When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy: add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden-brown colour.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole dish.

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Creamy Mac’N’Cheese

Submitted by: Belcher Holsteins Ltd.

Creamy Mac’N’Cheese

• 1 lb (450 g) macaroni
• 2 tbsp (30 mL) butter
• 2 tbsp (30 mL) all purpose flour
• 2 cups (500 mL) 18 % cream
• 1 cup (250 mL) Milk
• 2 tsp (10 mL) Dijon mustard
• 1 1/2 cups (375 mL) Canadian Cheddar shredded
• 1/2 tsp (2 mL) ground nutmeg
• Salt and freshly ground black pepper to taste

Topping

• 1/2 cup (125 mL) dried breadcrumbs
• 1/2 cup (125 mL) Canadian White Cheddar shredded

Cook pasta in a large saucepan of boiling water for 10 to 12 minutes or until tender; drain well.

Heat butter in large saucepan over medium heat. Add flour and stir for 1 minute. Remove from the heat and gradually stir in cream and milk. Return to medium heat and stir until sauce boils and thickens about 5 min. Simmer, uncovered, stirring occasionally, for 5 minutes; remove from heat. Stir in remaining ingredients and macaroni. Spoon into a buttered large oven proof casserole dish.

Combine breadcrumbs and Cheddar cheese for topping in a small bowl. Sprinkle over top of macaroni. Brown under preheated broiler for 5 minutes or until golden.

https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/easy-creamy-macn-cheese 

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Dragon’s Breath Blue Cheese Corn Bake

Submitted by: That Dutchman’s Cheese Farm

• 3 cups (750 ml) fresh corn niblets
• 1/2 cup (125 ml) diced vidalia onion
• 1/2 cup (125 ml) diced celery
• 1/2 cup (125 ml) diced red pepper
• 1/2 cup (125 ml) diced green pepper
• 1 cup (250ml) cream
• 1/4 cup (60 ml) panko
• 2 eggs
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) crushed pink peppercorns
• sea salt, to taste
• 1/2 cup (125 ml) Dragon’s Breath blue cheese
• 3 tbsp (45 ml) minced chives

• Preheat oven to 350 degrees F (175 degrees C). Spray medium casserole dish  with cooking spray or rub with butter.
• In large mixing bowl, combine all ingredients except blue cheese and chives. Check seasonings. Pour ingredients into casserole dish, place in oven 30 to 40 minutes.
• Add crumbled cheese, bake 3 to 4 minutes until cheese is heated.
• Garnish with chives or other fresh herbs.

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Millen’s Wild Blueberry Pie

Submitted by: Millen Farms

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9-inch double crust pie
• 1 tablespoon butter

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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Bramble Hill’s Raw Beet & Goat Cheese Salad

Submitted by: Bramble Hill Farm

Raw grated beets⁠
Crunchy apple, cubed (we LOVE local Crispins) ⁠
Salted pumpkin seeds ⁠
Soft goat cheese
Bramble Hill’s Bold & Beautiful Broccoli Mix ⁠(or use the just pea shoots if you prefer)

Tangy dressing:⁠
1/3 c olive oil ⁠
2 tbsp balsamic vinegar⁠
2 tbsp smooth dijon mustard ⁠
2 tbsp maple syrup⁠

Combine all salad ingredients (layer or mix together). Combine dressing ingredients in a mason jar with tight fitting lid and give a good shake, or combine in a bowl and whisk together.

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Classic Eggs Benedict

Submitted by: Bayview Poultry Farms Ltd.

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices bacon

Hollandaise Sauce

• 1/2 cup butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch of cayenne pepper or dry mustard

Hollandaise Sauce

Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Eggs

Step 1
Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.

Microwave Poaching Method: Pour 1/3 cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.

Step 2
Top each English muffin half with slice of bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Notes

• Instead of back bacon, use ham.
• Tips: Hollandaise sauce may curdle due to overbeating or adding butter too quickly. To rescue a curdled sauce, try one of the following: a) Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the curdled hollandaise sauce. b) Place 1 tbsp (15 mL) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

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Brown Butter Chocolate Chip Ice Cream Sandwiches

Submitted by: Chef Reneé Lavalleé

Brown Butter Chocolate Chip Cookies:

• 1 1/2 cups butter; browned and set aside
• 2 cups brown sugar
• 1 cup white sugar
• 4 egg yolks
• 2 whole eggs
• 4 tsp vanilla
• 3 cups flour
• 1 1/2 tsp baking soda
• 2 tsp salt
• 2 cups chocolate chips

Vanilla Ice Cream:

• 8 egg yolks
• 1 1/2 Cups sugar
• 4 Cups milk
• 2 Cups 35% cream
• 1.5 tsp salt
• 1 tbsp vanilla

Cookies:

Pre-heat oven to 375F. In a mixer, beat the cooled butter with the sugar. Add the eggs and yolks 1 at a time until mixed; add vanilla. Beat for 2-3 minutes and add the dry ingredients. Fold in the chocolate chips. Place on a parchment lined baking sheet – 1 tbsp and lightly press down. Bake for 8-11 minutes and until the edges are brown. Pull out and bang on the counter 2-3 times. Let cool on tray for 10 minutes then transfer to cooling rack. Yeild: 40 cookies for 20 sandwiches.

Ice Cream:

In a heavy bottomed saucepan, whisk the egg yolks with the sugar. Whisk in milk, vanilla,cream and salt. Set saucepan over medium heat & cook, whisking frequently, until an instant read thermometer reaches 170F. Strain through a fine mesh strainer and set aside. Refrigerate overnight and churn in the ice cream machine according to manufacturer’s instructions. Store in the freezer.

Assembly:

Let ice cream softened until easy to scoop; place desired amount on one cookie and press another cookie on top. Wrap in saran wrap and place in freezer until ready to eat!

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Stella’s Wild Blueberry Smoothie

Submitted by: Stella's Kid Food Nation Entry

• 1 cup almond milk
• 1 cup wild blueberries (fresh or frozen)
• 1/2 cup frozen pineapple
• 1 small banana
• 1/2 cup spinach
• 1/2 cup plain Greek yogurt
• 1 tbsp hemp hearts
• Juice of half a lime

• Using a larger blender add in 1 cup of almond milk. You can also substitute with your favourite beverage such as soy milk, oat milk or coconut milk.
• Then add in the cup of wild blueberries and 1/2 cup frozen pineapple.
• Add in one small banana
• Then add 1/2 cup of spinach and 1/2 a cup of plain Greek yogurt
• Lastly, add 1 tablespoon of hemp hearts, which contains lots of healthy protein, and the juice of half a lime.
• Put lid lightly on the blender. Starting at the lowest speed, turn on the blender and slowly increase the speed, blending all ingredients until smooth, approximately 1-2 minutes.
• Pour your smoothie into two ice cold glasses.
• Garnish with a slice of lime if desired.
• Drink and enjoy 🙂

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Blueberry Maple Shortcakes

Submitted by: Andy's East Coast Kitchen

• 2 cups Flour
• 2 tsp Baking powder
• ½ tsp Baking soda
•  tsp Salt
• ½ cup cold butter, shredded with a box grater
• 1 cup cold milk + 2 tbs for brushing biscuits
• 1 cup Whipping cream
• 2 tbs sugar
• 2 cups Frozen Blueberries
• ¼ cup Blueberry Juice
• 4 tbsp Maple Syrup

• Preheat oven to 425.
• In a bowl mix together flour, baking powder, baking soda, and salt. Add in shredded butter. Mix together to make sure butter is well distributed.
• Create a well in the flour (a small hole) and pour in milk. Mix together until a shaggy dough forms. Tip out onto a lightly floured surface and shape into a rectangle. Using a rolling pin roll the dough out until it’s about 1/2 inch thick. Starting with the end of the rectangle closest to you, fold end to the middle. Repeat with the end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
• Roll dough to about 2/3 of an inch thick.
• Using a cookie cutter or any circle (I use a juice glass) cut out biscuits and place on a baking sheet lined with parchment paper.
• Brush biscuits with milk and place in the oven for 15-17 minutes or until nice and brown. Let cool on pan for 5 minutes.
• While the biscuits are baking, add the frozen blueberries, 2 tbsp maple syrup, and blueberry juice into a small pot over medium high heat. Let reduce for 10-15 minutes.
• Using a mixer, whip cream with 2 tbs of maple syrup until stiff peaks form.
• To assemble, break the biscuit in half, scoop on blueberry sauce followed by whipped cream. Enjoy!

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Blueberry Cream Cheese Squares

Submitted by: Newville Lakeview Farm Ltd.

• 2 cups- Flour
• 1+1/2 cup- Rolled Oats
• ¾ cup- Brown Sugar
• 1 cup- Butter Softened
• 8oz. (230g)- Cream Cheese (room temperature for best results)
• 14 oz. (415mL) Sweetened Condensed Milk
• ¼ cup- Lemon Juice
• 2 cups- Newville Blueberry Sauce
• 2 tablespoons- Corn Starch

• Preheat oven to 350°F. Mix flour, oats, brown sugar and butter until crumbly. Set aside 1 and ½ cups of this mixture and press the rest into a baking pan. Bake 15 minutes until lightly brown.
• Beat Cream Cheese until fluffy. Gradually add condensed milk until smooth and stir in lemon juice. Spread on top of crumble layer in pan.
• Stir blueberry sauce with corn starch and pour on top of cream cheese layer. Top with the remaining crumble.
• Bake for 45 minutes or until golden brown. Once cooled cut into squares.
• Serve warm with ice cream.

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Creamy Potato and Hamburger Soup

Submitted by: Mountain Base Farm

• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 1 tsp garlic powder
• ¾ tsp salt
• 4 cups chicken broth
• 4 cups peeled and cubed Russet potatoes
• 3 carrots, sliced into 1/2 inch rounds
• 3 celery ribs, sliced into 1/2 inch pieces
• 1 Tbsp dried basil
• 2 tsp dried parsley
• 1 (8 ounce) brick of cream cheese
• 1 ½ cups milk, warmed
• 3 Tbsp cornstarch
• Salt and pepper to taste

• Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef. Break it up*. Add in the onion, garlic powder and salt and let the onion get soft while the beef browns. Drain off any excess grease. Depending on how lean your ground beef is, there may not be any. Add in the chicken broth and scrape the bottom of the pot.
• While the broth heats up in the pot prepare your potatoes, carrots and celery. Add them to the pot. Add in the basil and parsley.
• Cover and pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes (if you don’t have a soup button use the manual/pressure cook button). When the time is up let the pot sit there for an additional 10 minutes and then move the valve to venting. Remove the lid.
• Turn the saute setting on. Stir in the cream cheese until it is melted. In a glass measuring cup warm up the milk in the microwave for a minute (or on the stove). This will prevent curdling. Stir the cornstarch into the milk until smooth. Stir the milk into the Instant Pot. This will thicken the soup a bit.
• Once soup is thickened salt and pepper to taste. Ladle into bowls and enjoy!

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Wilted Kale Salad

Submitted by: Wild Rose Farm

• 1 bunch Kale, cut in pieces
• 1 red pepper, finely chopped
• 1 small onion, finely chopped
• 3 tbsp Tamari
• 3 tbsp Olive oil
• 3 tbsp Lemon juice

• Combine kale, chopped pepper and onion.
• Add spices and massage the salad for a minute or so until it wilts down.
• Serve immediately.

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Maritime Glory Loaf

Submitted by:

• 2 cups chopped apples (approx 2 med Ginger Gold)
• 1 cup Terra Beta cranberries (fresh or dried)
• 2/3 cups pumpkin puree*
• 3 eggs (Nova)
• 1 tsp vanilla
• 1/4 cup Terra Beta cranberry juice
• 2 cups flour
• 1/3 Valley Kitchen golden flax flour
• 1 cup plus 2 Tbsp brown sugar
• 2 tsp baking soda
• 3 tsp pumpkin pie spice

• Peel & chop apples, mix with 2 Tbsp brown sugar & 1 tsp pumpkin pie spice
• Combine : pumpkin puree, eggs, vanilla, cranberry juice
• Combine: flour, flax flour, baking soda, brown sugar, 2 tsp pumpkin pie spice
• Mix dry ingredients into wet. When 1/2 mixed add apples and cranberries. Mix only until flour incorporated.
• Makes 2 loaves (8.5 x 4.5)
  Bake 375° 45-50 mins
• Optional glaze: 4 Tbsp icing sugar & 2 tsp cranberry juice

*pumpkin puree made from roasted local pumpkin. Blueberries, blueberry juice, & apple sauce can be substitute. Recipe loosely based on Canadian Living Morning Glory recipe

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Best Greek Lamb Burgers

Submitted by: Meadows Brother’s Farm

• 2 lb ground lamb (or a combination of lamb and beef)
• 1 small red onion, grated
• 2 garlic cloves, minced
• 1 cup chopped fresh parsley
• 10 mint leaves, chopped
• 2 ½ tsp dry oregano
• 2 tsp ground cumin
• ½ tsppaprika
• ½ tsp cayenne pepper, optional
• Kosher salt and black pepper
• Extra virgin olive oil

To Serve: 

• Warm Greek pita bread or buns
• Homemade Tztaziki sauce 
• Sliced tomatoes
• Sliced Green bell pepper
• Sliced cucumbers
• Sliced red onions
• Pitted Kalamata olives, sliced
• Crumbled feta

• Heat an outdoor gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, pita (or buns) and fixings for the burgers.
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook’s tip #2 below) Cover and refrigerate until grill is ready.
• Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

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Ginger Beef and Broccoli Stir-fry

Submitted by: A&J Bent Farms Ltd.

• 2 tbsp (30 mL) cornstarch
• 1/4 cup (60 mL) soy sauce
• 1 tbsp (15 mL) lemon juice or dry sherry
• 1 lb (450 g) stir-fry beef strips
• 1 cup (250 mL) Milk
• 1/2 tsp (2 mL) hot pepper sauce or chili paste
• 2 tbsp (30 mL) vegetable oil
• 1 sliced onion
• 4 garlic cloves minced
• 2 tbsp (30 mL) minced fresh ginger root
• 6 cups (1.5 L) broccoli pieces (1 1/2 lb/675 g)

• In bowl, stir together half each of the cornstarch and soy sauce with the lemon juice; add beef and stir to coat. In separate bowl, stir together milk, remaining cornstarch and soy sauce and hot pepper sauce; set aside.
• In wok or non-stick skillet, heat oil over high heat; stir-fry beef mixture and onion for 2 min or until browned. Add garlic, ginger and broccoli; stir-fry for 2 min.
• Stir in milk mixture; cook, stirring often, for 4 min or until sauce is thickened and broccoli is tender-crisp.

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Zesty Beef and Mushroom Pie

Submitted by: Larry Weatherby Farm

• ½ oz dried mushrooms
• 1 cup boiling water
• 1 tsp dried thyme
• 1 tbsp paprika
• Pinch cayenne
• Salt and freshly ground pepper to taste
• 1lb stewing beef, cut into 1-inch pieces
• 1 onion, chopped
• 1 tsp chopped garlic
•  2 tsp chopped fresh rosemary or ½ tsp dried
•  ¼ cup all-purpose flour
•  ½ cup red wine
• 1 ½ cups beef stock
• 1 tbsp butter
• 8 oz fresh mushrooms, trimmed and cut in half if large
• 2 tbsp olive oil
• 1 package frozen puff pastry, defrosted
• 1 egg, beaten with a pinch of salt

• Cover dried mushrooms in boiling water. Soak for 20 minutes or until softened. Strain, reserving mushrooms and liquid separately.
• Preheat oven to 325 F
• Combine thyme, paprika, cayenne, salt and pepper. Toss meat with half of mixture. Reserve remaining mixture.
• Heat oil in skillet on high heat. Add meat in batches (do not crowd pan) and brown on all sides. Reserve and continue until all meat is browned, adding oil if needed.
• Reduce heat to medium and add onion and garlic. Sauté until softened, about 2 minutes. Stir in reserved spice mixture, rosemary and flour. Cook, stirring, until flour is pale gold, 2 to 3 minutes.
• Pour in wine and bring to boil, stirring. Add stock and reserved mushroom liquid. Bring to boil.
• Transfer meat and sauce to ovenproof baking dish, cover and bake until meat is just tender, about 2 hours.
• Heat butter in skillet on medium-high heat. Add fresh and dried mushrooms and sauté for 3 minutes or until softened. Season well with salt and pepper. Combine with meat. Cool.
• Place mixture in deep-dish pie plate or ovenproof  baking dish. Roll out half of pastry until 1 ½ inches larger than dish (reserve remaining pastry for another use). Cut 1-inch strip from edge of pastry.
• Brush edge of dish with water and lay strips of pastry on edges. Brush with beaten egg. Lay pastry on top, sealing edges. Cut steam hole and brush top with egg.
• Bake for 30 minutes or until pastry is golden and filling is hot.

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Homemade Rolls

Submitted by: Brookvilla Farms

• 8 cups of flour
• 1 tbsp salt
• 4 tbsp white sugar
• 1/2 cup shortening
• 2 tsp sugar
• 1 cup of warm water
• 2 & ½ tbsp yeast
• 3 cups milk

• Mix first 4 ingredients in a large bowl.
• In a smaller bowl add sugar, warm water and yeast. Stir once. Set to rise for 15 minutes.
• Warm 3 cups of milk in a sauce pan on stove.
• Add yeast mixture to milk, stir with whisk, add to flour mixture by hand.
• Roll mixture into a ball on floured board; kneed and mix for 10 minutes. Put into greased bowl.
• Cover with a warm dish cloth. Let rise for 1 hour. Punch down to get air bubbles out. Let rest for 15 minutes. Grease pans. Shape the dough into rolls.
• Preheat oven to 340F and leave in for 25 minutes until golden brown.
• Remove from pans immediately and place on a wired rack.
• Brush the top of the rolls with soft butter using a pastry brush.

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Bean and Vegetable Burritos

Submitted by: Charles Keddy Farms Ltd.

• 2 tablespoons chilli powder
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• 1 Large sweet potato, peeled and diced
• 1 can (15 ounces) black beans or pinto beans, drained and rinsed
• 4 cloves of garlic, minced
• 1 medium onion, halved and thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1 green bell pepper, chopped
• 1 cup frozen corn, thawed and drained
• 3 tablespoons lime juice
• 1 tablespoon chopped cilantro
• ¾ cup (3 ounces) shredded Monterey Jack cheese
• 4 (10 inch) flour tortillas
• Sour Cream (Optional)

• Combine chili powder, oregano, and cumin in a small bowl. Set aside.
• Layer ingredients in slow cooker in the following order: Sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno, bell pepper, remaining half of chili mix and corn. Cover and cook on low for 5 hours or until sweet potatoes are tender. Stir in lime juice and cilantro.
• Preheat oven to 350° F. Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filling. Fold all 4 sides to enclose filling. Place burritos seam side down on a baking sheet. Cover with foil and bake for 20 to 30 minutes, or until heated throughout. Serve with sour cream, if desired.

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Stamppot Boerenkool met Worst (mashed potatoes with kale and sausage)

Submitted by: Hollewand Farm

• Potatoes (peeled)
• Salt
• Kale
• Pork Sausage
• Flour
• Milk
• Butter

Peel potatoes and chop kale leaves finely.
In a large pot, boil potatoes in water. Add salt for taste. Place the kale leaves on top. Cover and boil until cooked.
In a separate pan, fry pork sausages until cooked and browned. Add water to make a gravy.  Thicken with flour and add spices for preferred taste.
When the potatoes are cooked, drain water. Then add butter and milk until creamy. Mash all together.

Serve stamppot with gravy and a sausage. Vinegar can also be added if desired.

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Baked Oatmeal

Submitted by: Trivee Farms Ltd.

• 1/2 cup of olive oil
• 2 eggs
• 1/2 cup of brown sugar
• 1 cup of milk
• 3 cups of oatmeal
• 2 1/2 tsp. baking powder
• 1 tsp. salt

• Whisk all dry ingredients together, set aside.
• In a separate large bowl whisk oil, eggs, brown sugar and milk.
• Add dry ingredients to wet and mix.
• Pour into a buttered 9×9 pan and bake at 350 F for 30 mins or until golden brown and fully baked in centre.
• Serve with a drizzle of maple syrup, fresh fruit or fruit sauce and milk.

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Mac and Cheese

Submitted by: Archibald Dairy Inc.

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• ½ cup grated Parmesan cheese
• 3 cups milk
• ¼ cup butter
• 2 ½ tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup bread crumbs
• 1 pinch paprika

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
• Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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Mom’s Meatballs

Submitted by: David Bent Farms Ltd.

Meatballs

• 2 lbs of hamburger
• Salt & Pepper
• 1 tsp worchestire sauce
• 2 tbsp soya sauce
• 2 tbsp curry paste
• 1 egg

Sauce

• 500 ml jar of grape jelly
• 500 ml jar of chili sauce

• In a medium size bowl, add Worcestershire sauce, soya sauce, curry paste, egg, salt and pepper and mix together.
• Pour this mixture on the burger and mix well.
• Roll mixture into meatballs.
• Start heating the sauce ingredients together in a large sauce pan on low-medium heat.
• Fry the meatballs in vegetable oil until brown.
• Add meatballs to the sauce as they are fried
• Simmer meatballs in the sauce for 1 ½ hours, until meatballs are fully cooked.
• Serve with garlic bread topped with cheese made from 100% Canadian Dairy!

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Ice Cream Cake

Submitted by: Valleyside Holsteins Ltd.

• 1 package crushed oreo cookies
• 4 TBSP melted butter
• 2 Tubs of ice cream
• 4 broken Skor bars
• Caramel sauce
  

• Set ice cream out to soften.
• Mix oreo crumbs and melted butter; press into round spring-form pan. Set into freezer for 10-15 mins.
• Break up Skor bars.
• Take crust out of freezer. Spread one tub of ice cream on crust. Top with chopped Skor bar. Spread second layer of ice cream over Skor bar. Top with remaining Skor bar pieces.
• Freeze for 24 hours. Serve with caramel sauce.
• **You can use whatever flavours of ice cream and kinds of chocolate bars/candy you like.

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Creamy Baked Chicken

Submitted by: Wilmar Acres Ltd.

• 4 Boneless Chicken Breasts
• 1 can cream of mushroom soup
• ½ cup milk
• 6 fresh mushrooms
• 2 tbsp chopped onion
• 2 tbsp chopped celery
• Salt and pepper
• ½ tsp dried parsley flakes

• Rinse chicken, pat dry, arrange chicken pieces touching the dish.
• Combine soup, milk and add vegetables. Pour over chicken. Sprinkle with parsley flakes.
• Bake 350° F for 40- 60 minutes. Fresh mushrooms work best, and cream soup adds the flavor.

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Dilled Cucumber Tomato Salad

Submitted by: Den Haan Greenhouses

• 3/4 tsp brown sugar
• 2 tbsp (25 mL) white balsamic or rice vinegar
• 1 white or red onion thinly sliced
• 4 cups coarsely chopped English cucumber (peeled if desired)
• 2 large tomatoes, coarsely chopped
• 3 tbsp canola or vegetable oil
• 2 tbsp chopped fresh dill (or 1 tsp dried dillweed)
• 1/4 tsp each salt, pepper and celery salt

In a glass or steel bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)

Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.

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Butternut Squash and Apple Soup

Submitted by: Apple Lane Farm Inc.

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Wild Blueberry Lemonade

Submitted by: Van Dyk’s By Nature

• 1 Bottle  Van Dyk’s Wild Blueberry Juice
• 1/2 cup honey
• 1/2 teaspoon salt
• 3/4 cup freshly squeezed lemon juice
• 7 cups warm water

Garnish

• 1 lemon sliced
• 1 cup frozen wild blueberries
• Ice

Combine honey, salt, and lemon juice. Add warm water, stirring to dissolve. Place in refrigerator until chilled. Before serving add Van Dyk’s Wild Blueberry juice, sliced lemon, wild blueberries and ice.

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Country Magic Pickled Red Onions

Submitted by: Country Magic

• 2 medium red Country Magic onions, sliced thinly
• 1/2 cup white vinegar
• 1/2 cup water
• 1 bay leaf
• 1 tbsp pickling spices

• Place the onions in a clean mason jar.
• In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil.
• Pour hot liquid over the onions, let cool and refrigerate for one hour.
• Will keep in the refrigerator for 2-3 weeks.

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Blueberry Acres No-Bake Blueberry Pie

Submitted by: Country Magic

• 1 9” baked pie shell
• 4oz cream cheese
• 2 Tbsp milk
• 3 cups fresh Blueberry Acres blueberries
• ½ cup water
• ¾ cup sugar
• 2 Tbsp corn starch
• ¼ cup water
• 2Tbsp lemon juice

• Mix cream cheese and milk together. Spread in the bottom of pie shell. Fill shell with 2 1/2 cups blueberries.
• Glaze: cook 1 cup blueberries in ½ cup water. Strain for juice. Boil the juice in sugar, cornstarch, lemon juice and ¼ cup water until slightly thickened.
• Pour glaze evenly over blueberries in pie shell. Chill and serve with sweetened whipped cream.

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Country Magic Greek Style Lemon Potatoes

Submitted by: Country Magic

• 3 lbs Country Magic Potatoes, peeled and quartered
• 1/2 cup freshly-squeezed lemon juice
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly-ground black pepper
• 2 cups chicken broth

• Combine the lemon juice, olive oil, garlic, oregano, salt, pepper and chicken broth in a 9×13 inch baking dish.
• Add the potatoes and toss.
• Cover and refrigerate for up to 3 hours, tossing from time-to-time.
• Place uncovered baking dish in a 350F oven and bake for 1 hour and 15 minutes.
• If a drier potatoes is desired, remove potatoes from the broth, put on baking pan, and place underneath the broiler until lightly browned and crispy (4-5 minutes).
• Drizzle with freshly-squeezed lemon juice and serve.
• Serves 6.

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Little Dorset Farm Pork Stir Fry

Submitted by: Little Dorset Farm

• 1 pound of Little Dorset Farm ground pork
• 1 onion, sliced
• 1/2 large red pepper
• 1/2 large green pepper
• 1 medium carrot
• 1 stalk broccoli
• 3 stalks celery
• 1 small (10 oz) tin of water chestnuts
• 1 cup bean sprouts
• 2 TBSP oil

Sauce:

• 1/4 cup soya sauce
• 1 TBSP fish sauce
• 1 TBSP ketchup
• 1/2 TSP dry mustard
• 1/2 TSP garlic salt
• 1/2 TSP ground ginger
• 1 cup water
• 1/3 TSP ground, black pepper

• In a small bowl, mix together the sauce ingredients. Set aside
• In a large heavy saucepan or wok, heat the vegetable oil over medium high heat. Cook the ground pork until no longer pink. Stir in the sauce.
• Add all of the vegetables, except the beansprouts, and cook for 3 minutes, stirring frequently.
• Add the beansprouts and cook until heated through, about 1 minute.
• Serve with rice or pasta.

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Wild Blueberry Jam

Submitted by: Wild Blueberry Producers of NS

• 4 ½ cup fresh wild blueberries
• 1/3 cup lime juice
• ½ cup water
• 1 TBSP. grated lime rind – optional
• 1 pkg. powdered fruit pectin
• 4 cups sugar

In a large pan, combine the blueberries, lime juice, water, pectin and lime rind. Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar and while constantly stirring, bring to rolling boil again. Keep at a hard boil for 1 minute, stirring constantly. Remove from heat and skim foam from top if needed. Quickly spoon into clean jars and seal.

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Fresh Corn Salsa

Author: Cookie and Kate

Submitted by: Poynton Farms Ltd. (Newcombes Sweet Corn)

• 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
• 1 cup finely chopped red onion (about ½ medium onion)
• Optional: 1 diced ripe avocado
• ½ cup finely chopped fresh cilantro (about 1 bunch)
• 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
• ¼ cup lime juice (about 2 limes), to taste
• 1 tablespoon white wine vinegar
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon fine sea salt

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

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Country Frittata

Submitted by: Cornwallis Farm

Serves 8

A simple and filling frittata you can serve for breakfast, brunch, lunch or dinner!

INGREDIENTS:

•  6 eggs
• 2 tbsp (30 ml) milk
• 1/4 tsp (1.25 ml) pepper
• 1 tsp (5 ml) vegetable oil
• 1/2 cup (125 ml) chopped onion
• 1 cup (250 ml) frozen hash brown potatoes
• 1/2 cup (125 ml) chopped ham
• 1/2 cup (125 ml) sliced carrots
• 1/2 cup (125 ml )shredded light Cheddar cheese

DIRECTIONS: 

• Whisk eggs, milk and pepper in small bowl; set aside.
• Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion and carrot; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
• Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
• Cut frittata into wedges and serve.

(PHOTO CREDIT: Egg Farmers of Canada https://www.eggs.ca/recipes/country-frittata)

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Spinach Salad with Poppy Seed Dressing

Submitted by: Manning Family Farm

SALAD INGREDIENTS: 

• 5 cups spinach – washed and cut in bite size pieces
• 4 mushrooms, sliced
• 3 hard boiled eggs (cooled and sliced)
• 1/2 cup dried cranberries
• 1 cup finely shredded mozzarella
• 1/3 cup scallions – chopped
• 1/3 cup bacon bits

SALAD DIRECTIONS:

Layer in 9 x 13-inch dish in order given.

POPPY SEED DRESSING INGREDIENTS:

• 1/3 cup sugar
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/2 cup canola oil
• 2 tsp poppy seeds

DRESSING DIRECTIONS: 

Beat first 4 ingredients on high for 2 – 3 minutes. 

Gradually add the oil and continue to beat until dressing is desired thickness. 

Stir in poppy seeds. Chill.

(PHOTO CREDIT: Creations by Kara)

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Snowy River Farms Lasagna

Submitted by: Snowy River Farms

SAUCE INGREDIENTS: 

• 2lbs Snowy River Farms Sausage (we prefer Hot Italian but Mild, Jerk or Donair work well here too)
• 3lbs tomatoes (roma type work best), skins removed
• 1 sm can tomato paste
• 2 onions, chopped
• 1/2 head garlic, crushed
• 1 red pepper, diced
• 2 carrots, diced
• 1 zucchini diced in quartered slices
• 1 head and stalk broccoli, chopped fine
• 2Tbsp seasoning of choice (we use a Hot Italian mix we’ve made – any Italian type will do)
• Salt and Pepper to taste
• 1 tbsp honey

SAUCE DIRECTIONS: 

Cook sausage meat and set aside.

Sauté the onions and garlic until translucent along with the carrot, add in peppers, zucchini and broccoli and cook for another 3 minutes.

Remove half of the veg at this point and add in tomatoes and paste.

Cook for 10 minutes, and then blend entire mix together.

Add back in the remainder of the veg, salt and pepper to taste, seasoning and honey.

Add in meat and cook for another 10 minutes then set aside.  

GREENS CENTER INGREDIENTS:

• 1lb local greens of your choice – we love a mix of arugula, kale, spinach and bok choy.
• 100g Ran-Cher Acres soft goat cheese (we like Herb&Garlic)
• 1 free range egg
• 1/2 cup Ciro’s Asiago cheese, grated.

GREENS DIRECTIONS:

Steam greens and strain water off. Mix with remaining ingredients, set aside.  

PASTA INGREDIENTS:

• 2.5-3 cups Speerville Flour (really nice with Red Fife)
• pinch salt
• 4 free-range eggs
• 1-2tbsp olive oil

PASTA DIRECTIONS:

Place the flour in a large mixing bowl, make a well in the centre, break the eggs into the well and add the oil. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 – 60 minutes. Can be rolled out by hand with a rolling pin, best if you have a pasta press – pull through to the #3 thickness. Hang pasta to dry slightly (until no longer tacky).

EXTRA CHEESE FOR TOPPING:

2 – 3 cups grated sharp cheese (we like Gouda from That Dutchman’s)  

ASSEMBLING YOUR LASAGNA DIRECTIONS:

Bring a large pot of water to boil.

Get a 15” x 10” casserole dish ready by placing a few large spoonsful of sauce on the bottom.

Slowly place a few pieces of lasagna noodles into the water and boil for 1 minute.

Remove and make first layer in the dish.

Top with a thick layer of sauce and continue cooking noodles to cover this layer.

Next add the greens and cheese layer.

Then more cooked noodles and sauce.

Continue sauce and noodle layers until it has reached the top of the casserole dish.

Make sure a thin sauce layer is on top and then sprinkle with a generous amount of That Dutchman’s Gouda Cheese (a mix of Old Growler and Old Stinging Nettle is our go-to!) 

Bake at 350° for 45 – 60 minutes uncovered until the cheese is brown and bubbling.  

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My Grandfather’s Farm Mustard Beans

Submitted by: My Grandfather's Farm

Yield: Approximately 4 half pints

Ingredients:

• 1 lb yellow wax beans, cut into 1½” lengths (approximately 4 cups)
• 1½ – 2 cups boiling water
• ½ tsp table salt
• 1½ cups white vinegar
• 1 cup granulated sugar
• 1/3 cup brown sugar
• ¼ cup all-purpose flour
• 1½ tbsp dry mustard
• ½ tsp celery seed
• 1½ tsp turmeric
• ½ tsp. ground ginger
• ½ tsp table salt

DIRECTIONS:

In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water.
Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.

In large pot, heat 1 cup of the vinegar to the boiling point.

Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining ½ cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.

Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼” headroom in each bottle. Seal. Store in refrigerator or cold storage room.

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