Recipes

1. Grill whole eggplants and onion for about 15 minutes (turning occasionally). If you don’t want to grill, you can also cook the eggplant and onion on a stove top.
2. When the eggplant is cool, peel off the skin. Chop eggplant and onion into cubes, and put both into a food processor. Process for 1 minute. Scrape the sides down and puree again.
3. Transfer to a serving bowl and garnish with more of the smoked paprika and serve with pita chips.

1. With a hand mixer, in a bowl, beat the cream cheese with the hot sauce, seasoning and thyme until smooth & well combined.
2. Gently mix in the crab and sprinkle with freshly chopped parsley right before serving.
3. Serve with fresh veggies for dipping or with your favourite cracker (we've got a great selection in store!).

1. Preheat your BBQ to medium-high heat (about 375°F).
2. In a frying pan over medium-high heat, add the oil and the onions and cook until the onions are translucent but not starting to brown. Add the apples, vinegar, and brown sugar and cook, stirring occasionally, until the mixture is soft and starts to caramelize, about 10 minutes. Turn down the heat to medium-low and season to taste with salt and pepper.
3. Meanwhile, grill the sausages, turning them occasionally, until they’re golden brown and cooked through, about 12 minutes. Remove from the grill and add them to the sauté pan with the onion and apple mixture, still over medium-low heat. Allow the sausages to rest on top of the onion and apple mixture while you prepare the buns.
4. Cut the buns open and generously spread them with the grainy mustard. (You can also toast the buns first, if you like.) Add one sausage to each bun and pile high with the caramelized apples and onions. Serve immediately.

1. Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are just fork tender, about 5 minutes. Drain potatoes & allow them to steam off.
2. When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl. Add half of the cilantro, half of parsley, half of garlic, and half of olive oil. Season to taste with salt and pepper and toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.
3. Combine remaining cilantro, parsley, olive oil, garlic, scallions, shallots, and mustard in a separate large bowl.
4. Set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
5. Place potatoes cut-side-down over direct heat and cook, turning occasionally, until well browned and crisp on both sides, 5 to 8 minutes total.
6. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
7. Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes.
8. Squeeze grilled lemons into bowl with potatoes. Toss potatoes to thoroughly coat in fresh herb, olive oil, mustard, and lemon juice mixture. Season to taste with salt and pepper. Serve immediately.

Photo credit: woodleywonderworks