Recipes

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: info@organicmeadow.com

  • Apples'N Dip - An Organic Meadow Staff Favourite :)

    Apples'n Dip - an Organic Meadow staff favourite :)

    This creamy creation was submitted by Jackie, one of our staff members. She's made it for several pot lucks and its always a big hit! So simple to make, yet so delicious.

  • Breadnog Pudding With Egg Nog & Pecan Rum Sauce

    Breadnog Pudding with Egg Nog & Pecan Rum Sauce

    Culinary student Shannon Brubacher from the Canadian Culinary Institute at Niagara College created this recipe. Its a recipe based on a family tradtion, with a little bit of a twist.

    This recipe was showcased in the Toronto Star Living section on December 22, 2010 and was the winning recipe between 2 other culinary students during an Egg Nog competition at the Toronto Star. This recipe has been Star-tested by Food Editor Jennifer Bain.

  • Chocolate Rice Pudding

    Chocolate Rice Pudding

    This recipe is a slight twist to your grandmother’s traditional rice pudding with a touch of orange and lemon zest and who couldn’t resist the chocolate. This rice pudding will soon become a family favourite. This recipe was developed by one of Canada’s favourite chefs, Massimo Capra! To learn more about him visit: www.massimocapra.com

  • Creme Brulee

    This is a very easy dessert that can be made a day or two in advance. Simple ingredients make it such a classic dessert.

  • Egg Nog Panna Cotta

    Egg Nog Panna Cotta

    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.

Did You Know

Trans fats are a naturally occurring fat created in all dairy cow’s stomachs.

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Healthy and nutritious!

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