A Treat for You this Holiday Season: Flavour Inspirations & Recipes from our Suppliers

This fall on Instagram, we featured six passionate local farmers and producers who we source our ingredients from to create the freshest, tastiest, seasonal menus for our clients. In case you missed it, take a moment to visit our Instagram page to learn more.

In the spirit of holiday giving, we asked our suppliers to share with you how they love to enjoy what they produce, and a few shared recipes for you to try your hand at in the kitchen! 

Please enjoy these flavour inspirations and recipes from our local farmers and producers:

FRESH HERBS: JUNIPER FARM

Juniper Farm is an organic, biodynamic farm in the Gatineau Hills, minutes away from Wakefield, QC. Co-owners Juniper Turgeon and Alex Mackay-Smith work together on the farm to grow and produce vegetables, fruit, meat, eggs, and fermented foods. 

“I love making herb sauces for everything, my version of chimichurri. I blend cilantro, Thai basil, dill, and parsley together with lemon or lime juice, garlic, olive oil, salt and pepper (or a jalapeño). I love to eat this on eggs, fish, chicken or with beef. I even use it on a steamed veggie bowl or pour it onto rice wraps or maki rolls. This sauce is so healthy and it makes everything taste fresh and delicious.” ~Juniper

GRILLED DUCK BREAST: MARIPOSA FARM

Located in Plantagenet, ON, Mariposa Farm covers 107 acres of land and specializes in the production of ducks, geese, and pork. They also produce beef and eggs and grow vegetables and flowers. Co-owners Ian Walker and Suzanne Lavoie established the farm in 1980. 

RECIPE: GRILLED DUCK BREAST

Makes 2 portions 

Ingredients: 

  • 1 duck breast - approx. 400 g (1 lb) 
  • 15 ml (1 tbsp) canola oil
  • Salt and pepper to taste 

Preparation: 

  1. With a sharp knife, make squared incisions on the duck breast, on the side where the fat layer is located. Be careful not to cut the flesh. 
  2. Season the duck breast on both sides with salt and pepper.
  3. Preheat a heavy-bottomed skillet in the oven and place it on the stovetop. Pour the canola oil into the pan and place the brisket on the fat side. Grill over medium heat for about 10 minutes to melt the fat. Periodically, remove excess rendered fat from pan. 
  4. Preheat a heavy-bottomed skillet in the oven and place it on the stovetop. Pour the canola oil into the pan and place the duck breast on the fat side. Grill over medium heat for about 10 minutes to melt the fat. Periodically, remove excess rendered fat from pan. 
  5. When the layer of fat has melted and the skin is golden brown, turn the breast over and place the pan in the oven for 3 to 5 minutes at 180°C (350°F). 
  6. Remove the pan from the oven, let cool slightly, then remove the brisket from the pan. Cut into thin slices and serve with the honey sauce (see recipe below). 

SPICE & HONEY SAUCE

Ingredients:

  • 30 ml (2 tbsp) honey
  • 30 ml (2 tbsp) red wine vinegar 5 ml (1 tsp) cinnamon
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) ground ginger
  • 5 ml (1 tsp) coriander seeds 

Instructions:

  1. In a saucepan, bring the honey to a boil.
  2. Add the spices and red wine vinegar and reduce by half 
  3. 5 ml (1 tsp) vanilla extract Preparation 
  4. Serve over the duck breast. 

 KEEP IT SIMPLE: NAT’S BREAD COMPANY

Nat’s Bread Company is a wholesale bakery that specializes in artisanal, all-natural, old-world bread and uses all-Canadian flour and Nat’s signature sourdough starter named “Stan”. To create everything from sourdough loaves to soft pretzels to baguettes, buns, and challah loaves, owner Natali Harea and her team use small batch, hands-on processes to create the best quality for their customers. 

“I like good, simple food. Few things are better than freshly toasted sourdough topped with butter and peanut butter while still warm. So, so good.” ~ Natali

LOW AND SLOW: ENRIGHT CATTLE COMPANY

Kara and Donald Enright and their children work together to plant, grow, and harvest crops for the cattle they raise. Located in Tweed, Enright Cattle Company produces ethically-raised, hormone-free beef, while also selling bones for soup and using offal to create gourmet dog food and treats. They also make soap, balms, candles, leather bags, accessories, and furniture. 

“In the cooler weather I absolutely love using the crock pot! One of our family's favourites is beef ribs. I put the ribs in the crock pot, frozen in the morning, and let them cook on low all day. At the end of the day I drain the grease off and cover them in our favorite sweet and sour sauce, let them simmer for half an hour, and then serve. The meat literally falls off the bone!” ~ Kara

MICHAEL’S TOURTIÈRE: SEED TO SAUSAGE

From Paul Munroe, VP of Sales: 

“At Seed to Sausage, we have a deep love for food’s rich history, which leads us to choose one of our favorite fall dishes, tourtière, to share with the urban element. Every year, it’s a tradition for us to make a batch of these delicious pies and share them with our closest friends, family, and neighbors.
Tourtière traces its origins back to medieval France, where meat pies were a common staple. Originally made with wild game and baked in a *tourtière* dish, it was brought to Quebec by French settlers in the 17th century. Over time, the recipe evolved, with Quebecois cooks using local ingredients like pork, game, and spices such as cinnamon, cloves, and allspice. Each region developed its own unique twist on this hearty pie, reflecting the deep connection between food and the land. In this same spirit, we're excited to present our own version of this beloved dish—one that honors tradition while bringing our passion to the table."

RECIPE: MICHAEL’S TOURTIÈRE

Makes 6 pies for family, friends, and neighbours.

Prep Time: 45 min
Cooking Time: 2 hours

Ingredients

Filling:

  • 5 onions, chopped
  • 6 cloves garlic, finely chopped
  • 1/4 lb Seed to Sausage Old Fashion Bacon, diced
  • 2 lbs ground pork
  • 2 lbs ground beef
  • 2 lbs Seed to Sausage Apple Sage Sausage
  • 4 yellow potatoes, peeled and diced
  • 1 cup chicken broth
  • 3/4 cup breadcrumbs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste

Pastry Crust:

  • 7 1/4 cups (1,020 g) unbleached all-purpose flour
  • 3/4 tsp salt
  • 2 1/4 cups (510 g) cold unsalted butter, diced
  • 18 tbsp (270 ml) ice water, approximately

Instructions

Prepare the Filling:

  1. In a large saucepan, sauté the diced bacon until it renders its fat.
  2. Add the onions and garlic, cooking until softened.
  3. Incorporate the ground pork, beef, and Apple Sage sausage, cooking for about 15 minutes. Season with salt and pepper.
  4. Stir in the diced potatoes, chicken broth, breadcrumbs, nutmeg, and cinnamon. Cook for about 45 minutes, or until the potatoes soften and most of the liquid evaporates.
  5. Allow the filling to cool, then adjust seasoning as needed. Cover and refrigerate until completely chilled.

Make the Pastry Crust:

  1. In a large bowl, combine the flour and salt.
  2. Add the diced butter, mixing until the mixture resembles coarse crumbs.
  3. Gradually incorporate the ice water until the dough comes together.
  4. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour before using.

Assemble the Tourtières:

  1. With the oven rack in the lowest position, preheat the oven to 375°F (190°C).
  2. Line six 23-cm (8-9 inch) pie plates with pastry.
  3. Fill with the cooled meat mixture, then cover with a second crust. Make an incision in the center and press the edges to seal with a fork or fingers.
  4. Bake for 50 minutes to 1 hour, or until the crust is golden brown.

Enjoy your homemade Tourtière!

A SWEET TREAT: BREAD & ROSES

Bread & Roses is a community bakery, hand making from scratch: breads, squares, cakes, cookies, savoury and sweet pies, granola, soups, sandwiches and more. Owner/Operator Chris Green and his team are happy to share this delicious cookie recipe.

RECIPE: PUMPKIN CHOCOLATE CHIP COOKIES

This will yield approx 12 x 2oz/56 grams of cookies

Ingredients:
  • 170 grams butter
  • 110 grams yellow sugar
  • 100 grams white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 90 grams pumpkin purée
  • 240 grams all-purpose flour
  • 1/4 cup chocolate chips

Instructions: 

  1. Combine dry ingredients. 
  2. Cream the butter and sugar together. 
  3. Add the pumpkin purée to the cream and butter. 
  4. Then combine the wet and dry ingredients, making sure not to overwork the dough. Fold in the chocolate chips. 
  5. Shape the cookies and place them on a tray lined with parchment paper. 
  6. Bake at 350 Fahrenheit for 10-14 minutes depending on your oven.

Happy cooking and eating – and happy holidays!

~urban element

Back to Culinary Insights