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Strawberry, Peach & Cinnamon Protein Muffins

19.08.2023 Consumer Recipe

These muffins are nutritious and filling—thanks to the protein-filled cottage cheese, combined with the whole-wheat and oats—which makes them as good a choice for breakfast as they are for a healthy snack to take along (or put in the kids' lunchbox!).

Debbie’s Buttermilk Pancakes

25.08.2023 Consumer Recipe

Everyone needs a solid pancakes recipe — and this can be yours. Buttermilk gives every batch a light and fluffy texture with a teeny hint of tang. Pile on all your favourite toppings.

Caramelized Onions Steak

15.10.2009 Consumer Recipe

This restaurant-style dish made easily at home will be a big hit. Serve with boiled potatoes and tender-crisp vegetables and enjoy!

Canadian Swiss and Canadian Canadian-Swiss Fondue

15.10.2009 Consumer Recipe

By Chef Jean Soulard

Roasted Cauliflower with Red Bell Pepper Cream

18.01.2013 Consumer Recipe

Roasting cauliflower gives it a deeper flavour and a tender-crisp texture. Add this easy cream sauce fragrant with roasted red bell peppers and you’ve got a whole new take on a favourite fall side dish.

Blueberry Smoothie Bowl

05.03.2018 Consumer Recipe

What makes a “smoothie bowl”? It’s thick enough to eat with a spoon yet still smooth and luscious and chock full of yogurt and fruit. This is a breakfast that can be whizzed together in minutes to get you started on your day.

Spinach Cavatappi Gratin

25.10.2010 Consumer Recipe

This vegetarian pasta dish is light and fresh-tasting and so easy to make. The crispy, golden topping really tops it off beautifully.

Any Day, Any Time Smoothies

31.10.2012 Consumer Recipe

Homemade smoothies are a super way to get kids and adults to boost their milk, fruit and vegetable servings. These recipes have extra nutrition built right in and all of them taste great!

Turkey Cutlets with Squash, Swiss & Honey Sauce

09.11.2010 Consumer Recipe

Turkey cutlets are a terrific alternative to veal, stuffed turkey cutlets with a wonderful blend of butternut squash, butter and grain mustard. The cutlets are then rolled up and cooked in a broth. When ready, serve with a rich sauce made with honey and melted Swiss cheese.