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Leek and Mushroom Soup

15.10.2009 Consumer Recipe

Earthy flavours of leeks and exotic mushrooms in this easy-to-make soup provide a delightful start to a meal at any time of year.

Chicken and Vegetable Casserole with Basil

17.10.2011 Consumer Recipe

Over the years pasta dishes with chicken have been the champions of dinnertime fare. This year we’ve added a fresh update to 1984’s Chicken and Broccoli Casserole with herbs, green beans and grape tomatoes.

Saffron and Pine Nut Asparagus Cream

15.10.2009 Consumer Recipe

This is the Saffron and Pine Nut Asparagus Cream recipe.

Grated Potato and Cheese Casserole

02.11.1994 Consumer Recipe

This is the Grated Potato and Cheese Casserole recipe.

Wild Mushroom, Sausage and Spinach Strata

27.11.2012 Consumer Recipe

Also called a ‘wife saver’ (or a ‘husband saver’ in some families), this make-ahead dish is a celebratory, yet relaxing, way to enjoy Christmas morning. Old Canadian Cheddar, eggs and crusty sourdough are the perfect backdrop to mushrooms, spinach and crumbled sausage. It’s gourmet breakfast, all in one dish. Leftovers are also perfect for dinner!

Crème Brûlée with Crab, Avocado and Havarti

15.10.2009 Consumer Recipe

This is the Crème Brûlée with Crab, Avocado and Havarti recipe.

Chicken and Spinach Rice Pot

14.01.2010 Consumer Recipe

This comforting Risotto-style dish will be a big hit with families. The twist with this one-pot meal? Influences of ginger and curry that create a fragrant meal that is fast and simple to put on the table.

Hearty Ham And Potato Soup Recipe

28.10.2013 Consumer Recipe

"My family loves this soup and they often request it for Sunday lunch. It's a satisfying dish that's easy to prepare. I make the potato stock the night before, and then reheat it in a crock-pot the next day. Adding frozen mixed vegetables makes it more wholesome and adds wonderful colour."
-Recipe from Carol Boonstoppel, dairy farmer from Keswick, New Brunswick.

Tortellini with Roasted Cauliflower and Tomatoes

16.11.2009 Consumer Recipe

Roasting the vegetables gives a depth of flavour you just don’t get with boiling. While they’re in the oven, cook the tortellini and make a quick sauce and you’ve got a satisfying pasta packed with flavour in no time.