ground black pepper
Peameal Bacon & Egg on a Bun with Spring Onion Relish and Honey Mustard Aioli
Chef Lynn Crawford sure knows how to make a sandwich delicious. The aioli works so well with a runny yolk that you'll be asking for seconds in no time. Share it over brunch, lunch or dinner!
Bourbon-Brown Sugar Glazed Ham
Easy to make and great to serve, this glorious ham is bound to be a hit for any holiday or...
Deconstructed Beef Wellies
This modern take on a classically elegant meal is perfect for the holidays.
Roasted Red Capsicum and Tomato Soup
This gorgeous red soup will brighten any autumn or winter meal. Its rich colour reflects its high anti-oxidant content. Roasting...
Chuck Hughes’ Tomato Pie with Herb Salad
This savoury pie recipe from Canadian celebrity chef Chuck Hughes combines fresh tomatoes, basil and sweet onions in a delicate...
Savoury Herb Oatmeal
Start your morning right with this savoury (and trendy) oatmeal. It's accented with herbs and topped with a hard-cooked egg...
Fish Fillets with Oat Crumble Topping
Lemony fish fillets are given a crunchy baked crumble topping that helps lock in the moisture. Accompany the fish with...
Salmon with Preserved Lemon and Green Olives
Olives and preserved lemon are both high-salt foods, so the amounts used in this recipe are limited. Feel free to...
Salmon, Broad Bean and Asparagus Fusilli
Broad beans are high in protein and heart-protective fibre. They are combined here with the omega-3 fats in the salmon...
Venison Medallions with Sautéed Apple Slices and Wild Blueberry Sauce
Feeling adventurous? Try this recipe that combines rich venison medallions with sautéed apple slices and wild blueberry sauce.
Tandoori Chicken Skewers with Wild Blueberry Fig Sauce
Combine traditional Indian flavours with refreshing wild blueberries to create this unique dish.
Mini-Meatballs with Wild Blueberry and Cucumber Salad
These mini-meatballs serve four and are sure to be a hit at home.
Chicken Liver Pate with Savoury Wild Blueberry Compote
Using inexpensive but delicious ingredients, David Chang, chef at Bespoke Craft Foods in Liberty Village, puts a spin on the...
Chestnut Soup with Porcini Mushrooms
If you have time, you can roast the nuts yourself and make your own puree instead of using store bought.
Classic Shepherd’s Pie
In this version of a long-time family favourite, the ground lamb filling contains plenty of vegetables and red lentils, giving...
Wild Mushroom Soup
Use a mixture of fresh mushrooms, widely available at farmers' markets and supermarkets, for making this quick, woodsy-tasting soup.
Creamy Butternut Squash & Sage Soup
Craving a creamy soup that's not loaded with calories? This rich squash soup recipe omits heavy cream altogether!
Lynn Crawford’s Baked Parma Ham, Pesto and Ricotta Frittata
Celebrity chef and Egg Farmers of Canada ambassador Lynn Crawford shares her version of the classic frittata using...
Lentil Salad with Wild Blueberry Dressing
Jam-packed with essential nutrients and vitamins, this hearty salad will fill you up without packing on the pounds.
Buddha Bowl with Wild Blueberries & Citrus Cider Maple Dressing
Wild blueberries, chickpeas, kale and pumpkin play a starring role in this healthy and nutritious meal.