Recipes

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.

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. 

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.

This week we're hitting you with a local, plant-based protein packed, 100km Kale Power Bowl! Top Tomato black kale is massaged with a lemon garlic vinaigrette and topped with Zesti Chipotle roasted sweet potatoes and French Rose onions, Pristine Gourmet brown lentils and pumpkin seeds, Henry's tempeh, Quinta quinoa and Back Forty's Flower Station Cheese (omit to make this recipe vegan!). This recipe is truly loaded with local goodness and makes the meal for days you want to skip the meat and opt for something more plant-powered.

Is there a better way to enjoy the full flavour of fresh, peak season corn than to grill it? This recipe celebrates the flavour in grilled corn in a delicious summertime salad with charred sweet corn, fresh mint, shaved Handeck cheese all coated in vibrant Hot Honey Vinaigrette! Served alongside a delicately pan-fried fillet of our Kolapore Spring's whitefish, this light and refreshing meal is perfect for a light lunch or dinner to enjoy with a glass of your favourite white wine this summer!

What better way to kick off summer than to a good night of grilling?! Skip the prepackaged patties and take the little bit of extra time to whip up your own patties with this super easy recipe — the extra effort will be well worth it! These patties are stuffed with a little bit of our Bright's old cheddar cheese for an extra moist and cheesy patty. These burgers are made with all locally sourced meats, vegetables, buns, cheese and sauces from The Market, and served with a tasty side of homemade sweet potato fries and Marben's BBQ sauce for dipping.

If you've never tried throwing some strawberries on a pizza before, get ready for a whole other level of pizza love! Strawberries are so often used in dessert recipes but we absolutely love using them in savoury preparations, like we did in this pizza recipe! The combo of our sweet Ontario strawberries from Tigchelaar Berry Farms, creamy local goat cheese from Celebrity, peppery arugula from the New Farm and sweet balsamic reduction made with our Niagara Vinegar Baco Noir vinegar is a home run. 

We stumbled across Bon Appetit's Ricotta Dumplings with Asparagus & Green Garlic recipe and it had us drooling so much that we were inspired to recreate this dish using all local ingredients from The Market at 100km Foods! These ricotta dumplings are so perfectly light and fluffy! Instead of serving them in a chicken stock based sauce like Bon Appetit, we opted to serve these dumplings in a white wine sauce made with our Sheldon Creek garlic and herb flavoured butter, and white wine.

Wait until you try our new Korean Fried Chicken Sauce from 416 Snack Bar! Made in house at 416, this sauce is the kind of sauce you'll want to put on EVERYTHING. Made from ginger, gojuchang, sesame oil, soy sauce, garlic, corn syrup and rice wine vinegar, this sauce is incredibly versatile, we used this sauce in four different ways in this Spicy Salmon Bowl recipe. Reminiscent of the flavours of a spicy salmon sushi roll, this recipe uses 416's Korean Fried Chicken sauce as a glaze for the salmon, a marinade for the cabbage, as a coating mixed with honey to roast and spice the cashews, and in a super tasty aioli. 

Who doesn't love a good chicken tender!? Especially when it's breaded and fried in a delicious honey mustard pretzel breading and drizzled with hot honey! We made these chicken tenders by grinding up Neal Brothers Honey Mustard Pretzel Bites and using them to coat pieces of our local VG Meats ABF and hormone free chicken breasts and chicken thighs. Try these on top of a salad, on top of waffles, or served with fries or sweet potato fries!