We've started collecting recipes that use our products. Some of these are from local chefs and others are just from our own kitchens. If you happen to have a favourite and it uses Organic Meadow products, please send it in to: email@example.com
This is an easy recipe that is a great meal at any time of the year.
This creamy side dish was created by Alex Boake, one of Organic Meadow’s loyal customers, and a very talented artist. She came up with this recipe as a way to be more creative with our organic Half & Half Cream. Thank you for sharing, Alex!
This is a very easy dessert that can be made a day or two in advance. Simple ingredients make it such a classic dessert.
Culinary student Laura Ramik from the Canadian Culinary Institute at Niagara College created this recipe and is a great addition to any holiday celebration.
This recipe was showcased in the Toronto Star Living Section December 22, 2010 and has been Star-tested by Food Editor Jennifer Bain.
Culinary student Bob Hendle, from the Canadian Culinary Institute at Niagara College created this recipe. Panna cotta ('cooked cream') was a huge hit on 2010 restaurant menus. This version is thickened with gelatin instead of eggs and allows the eggnog flavour to shine. Bob plated his pudding to look like cooked eggs with a caramel sauce (put on top for an 'egg yolk' effect), a caramel-run sauce drizzled on the plate, and a cinnamon and coarse sugar for 'salt and pepper' effect.
This recipe was showcased in the Toronto Star Living Section on December 22ne, 2010 and has been Star-tested by Food Editor Jennifer Bain.