Recipes

Name a better Easter dessert than carrot cake...we'll wait! The best carrot cakes are full of flavour, deliciously moist, and well balanced, and this recipe definitely delivers on all of the above!

Made with locally grown and milled K2 Milling All Purpose flour, Hillside Gardens carrots, Homestead Farms eggs, Golden Dawn Butter, Pristine Gourmet canola oil and Mike & Mike's organic walnuts and pineapple, try this carrot cake recipe for your Easter dessert!

In celebration of our delicious hydroponic peppers from St. David's Greenhouses being back in season, we've got a stuffed pepper recipe for you to try at home this week. A go-to pepper dish for a reason, bell peppers are the perfect vessels for stuffing with meat, rice, veggies and, of course, cheese! They hold their shape in the oven and their mild flavour pairs beautifully with just about any ingredient.

The perfect concoction of fries, gravy and cheese curds, the poutine is one of the most quintessential Canadian dishes! We wanted to incorporate more Ontario grown ingredients into this poutine recipe so we decided on making a plant-based mushroom gravy that gives you all the satisfying flavours and textures of traditional gravy! Skip on down to the recipe and give this poutine recipe a try at home.

If you've yet to jump on the whipped feta train, this is your boarding call! Whipped feta is exactly what it sounds like, you whip your feta until nice and creamy in a food processor and top with your topping of choice. This recipe features our soft and delicious sheep's milk feta from Best Baa Dairy, whipped and topped with some warm Barrie Hill strawberries, candied Seed to Sausage bacon, organic thyme, Rosewood honey and a balsamic reduction made with Niagara Vinegar's Baco Noir balsamic.

Do we have a show-stopping holiday dinner dessert for you this week! This gorgeous cranberry tart features a silky cranberry curd made with our frozen local cranberries from Johnston's Cranberry Marsh. The crust is made with More Granola's Coconut Macaroon Granola and decorated with sugared Mike & Mike's rosemary and Johnston's cranberries. 

This curd is perfectly sweet and tart and is delicious over everything from pancakes to ice cream, so if you have any extra from this tart recipe, make sure to save it for your Christmas morning pancakes! 

You loved our Spicy & Cheesy Roasted Cabbage Recipe last year that featured cheesy roasted cabbage lathered in Zing's Hakka Chili Crisp and Handeck cheese so much we decided to try this out on our Brussels sprouts from Top Tomato! This Brussels sprouts recipe is perfect for your holiday dinners or your everyday meals. You might want to make extras because these cheesy, garlicky, Hakka Brussels sprouts are insanely addictive! 

If you're on the hunt for the ULTIMATE grilled cheese sammy, look no further. A thick layer of Provisions' French Onion Jam, thinly sliced Norfolk Honeycrisp apples, a blend of Stonetown Fontina and Mountainoak gouda cheeses on Spent Goods sourdough bread grilled in Golden Dawn sage brown butter. DIVINE. 

Hitting you with a light, fresh and flavourful winter salad recipe this week! This Beet & Citrus Salad With Shaved Toscano and Thyme is insanely easy to throw together and looks like art on the plate! The natural sweetness and earthiness of Cookstown's organic mixed beets combined with tart and tangy oranges and grapefruit, peppery microgreens, crunchy walnuts and salty Monforte Toscano, this salad hits all the right flavour notes.

Wow, these shrimp cakes...a MUST TRY! These delectable patties of shrimpy perfection are so simple and quick to make and are made with our Fogo Island Northern Pink shrimp. Simply thaw your shrimp, chop them up, mix them with the rest of the ingredients, and pan fry them to that perfect golden brown. Served with a simple lemon and garlic aioli, these shrimp cakes are sure to be a hit at your dinner table!

Risotto is one of the most-loved rice dishes out there. It's rich and creamy without feeling heavy, and there are so many different variations of risotto that can be made to showcase different seasonal flavours. This risotto recipe features our Top Tomato butternut squash and some beautiful organic crispy fried sage to really celebrate the flavours of Fall.

We've got a special treat for you guys with this week's recipe! Our friend Chef Peter Pietruniak at Trius Winery prepared a Thanksgiving Sauerkraut Chicken recipe for you with ingredients available at The Market including our FRESH whole free-range Snowden Farms chickens! These chickens are pasture-raised without antibiotics, and fed a drug-free, non-GMO crumble supplemented by insects and greens from their outdoor hunting. We've received wonderful feedback so far from chefs, like Chef Peter, on the quality of flavour, fat content and the lack of bruising of these birds.

Cheesy, creamy gratin goodness made with seasonal celery root and parsnips! Swap a traditional potato based gratin with these seasonal root vegetab...