Potato Croquettes

Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed potatoes. A trio of small ones topped with smoked trout, sour cream and chopped fresh chives makes a charming appetizer.

Bacon, Broccoli & Four Cheese Macaroni Bake

Engadine Walnut Bars

These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.

Parmesan Black Pepper Biscotti

The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.

Roast Prime Rib with Rosemary Jus Lie

Roast prime rib of beef certainly speaks of a grand celebration. The simple, flavourful sauce of slightly thickened pan juices, or jus lie mixed with wine and stock adds a touch of sheer elegance. For a dramatic holiday presentation, choose a roast with at least three ribs.

Sugar Pie Verrines

Maritime Medley Seafood Soup

Bring Nova Scotian shores to your kitchen with this vividly coloured and flavoured soup. Serve with crusty bread and a salad of early spring greens lightly dressed with olive oil and vinegar. Don't be afraid to vary the seafood according to availability.

Cauliflower Penne Alfredo

Cauliflower is having a moment and we can’t get enough. This creamy cauliflower sauce pasta boasts yummy green peas, crunchy snap peas and is topped with bread crumbs for added texture. Enjoy with your favourite glass of white. 

Real Gravy

Use the pan juices from our Roast Spatchcock Turkey for the most flavourful gravy ever. 

Date and Nut Torte With Toffee Sauce

This dense date and nut cake is a twist on British sticky toffee pudding, and it's topped with a luscious caramel sauce that is dead-simple to make. Matzo cake meal is Passover-friendly; look for it in the kosher section, near the matzo farfel.