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There’s something so comforting about the warm aroma of roasting beef filling your kitchen when it starts to get cold outside! The aroma instantly triggers the olfactory senses and feelings of nostalgia about the holidays and family dinners featuring a roast. The ultimate meal to feed a crowd (or your family for the week!), this rump roast recipe is super simple, uses a few staple ingredients and requires very little hands on cooking! Onions, garlic, herbs, salt and pepper and VG Meat's tender rump roast is all you need for this rump roast!

Okay, this might be one of our favourite recipes for fall! The flavours in this plum, ginger and cardamom coffee cake scream fall comfort and are the perfect compliment to your morning coffee or to enjoy as dessert with a generous scoop of ice cream!

Calling all cabbage lovers! It's all about celebrating the cabbage in this week's recipe. Using only 5 ingredients, this roasted green cabbage from Top Tomato Farm is so simple yet so delicious! Roasting vegetables really just brings out their natural sweetness and offers a depth of flavor that simply steaming or sauteing can’t. Not to mention when you roast this beautiful vegetable, you get a nice char that adds amazing texture and flavour!

This roasted butternut squash recipe features a dynamite combination of fall flavours! This fall squash from Top Tomato Farm is roasted and cut like a hasselback potato to make sure that the delicious sage and maple brown butter soaks into every nook and cranny of this squash.

This poke bowl replaces the usual cured fish component with deliciously marinated local watermelon! The watermelon soaks up all the marinade while maintaining it's texture and truly is an amazing vegan substitute to fish. The marinade features local organic miso and ginger and the bowl is made using our local quinoa!

Learn how to make Chef Laura's dried tomato & Jerusalem artichoke quiche with goat cheese and mushrooms with The Market at 100km Foods products!

Try Chef Anna's Buddha Bowl recipe with roasted vegetables, braised cabbage, pickled onions and a miso apple cider viniagrette!

Mother's Day Breakfast in Bed Frittata! New to the frittata world? A frittata is simply a baked egg dish made from whisked eggs, usually complimented with a variety of vegetables, cheeses and meats! Typically the dish starts cooking on the stovetop and is finished in the oven in an oven safe skillet (such as a cast iro

This Blueberry Scone Recipe uses quality, local ingredients. Try this blueberry scone recipe & shop all the local products you need to make it, delivered straight to your door.

This recipe was kindly contributed by our friends at Scout Canning. Scout's Classic Lobster Roll by Chef Charlotte Langley combines Scout's beautiful Atlantic lobster with creamy local dairy to create this delicious all Canadian lobster roll. This dish is one of Scout's all time favourite ways to prepare Scout Lobster!