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Wait until you try our new Korean Fried Chicken Sauce from 416 Snack Bar! Made in house at 416, this sauce is the kind of sauce you'll want to put on EVERYTHING. Made from ginger, gojuchang, sesame oil, soy sauce, garlic, corn syrup and rice wine vinegar, this sauce is incredibly versatile, we used this sauce in four different ways in this Spicy Salmon Bowl recipe. Reminiscent of the flavours of a spicy salmon sushi roll, this recipe uses 416's Korean Fried Chicken sauce as a glaze for the salmon, a marinade for the cabbage, as a coating mixed with honey to roast and spice the cashews, and in a super tasty aioli.

We stumbled across Bon Appetit's Ricotta Dumplings with Asparagus & Green Garlic recipe and it had us drooling so much that we were inspired to recreate this dish using all local ingredients from The Market at 100km Foods! These ricotta dumplings are so perfectly light and fluffy! Instead of serving them in a chicken stock based sauce like Bon Appetit, we opted to serve these dumplings in a white wine sauce made with our Sheldon Creek garlic and herb flavoured butter, and white wine.

Summer is just around the corner and we're hearing more buzz from our local farmers about the exciting local seasonal goodness that will be coming in to season during the month of June! So, we thought we'd share a little sneak peak of all the exciting fresh local produce that you can look forward to coming to The Market during the month of June.

The combination of dill and cucumber is truly one of the most refreshing and complimentary flavour combinations out there! And in this salad, these flavours truly shine when combined with our creamy and salty Ontario made feta from Best Baa dairy, crunchy organic almonds from Mike & Mike's and a tangy chardonnay vinaigrette. The perfect balance of flavours and textures, this salad is ready to eat in under 10 minutes from prep to plate!

When it comes to baked cheese, most people picture something melty and gooey like a baked brie or that perfect cheese trail when you pull a slice out of a freshly baked pizza. But today, we're indulging in a totally different baked cheese experience by baking our Flower Station feta style cheese! Drizzled with our brand new Buzz Hot Honey from Zing, oven roasted Ontario grape tomatoes from Elmira's and served with a warm, crusty Spent Goods baguette - this baked cheese recipe is a MUST-try!

Nothing quite sings the beginning of Spring like wild leeks! Wild leeks, also called ramps, are one of the first plants to creep up in Spring and are often found in maple and mixed-wood forests. They have an amazing and unique flavour that has made them a highly coveted ingredient. Try our sustainably & ethically harvested wild leeks in this recipe in a delicious walnut and ramp presto with freshly made and frozen Ascari Campanelle pasta, fresh ricotta and Shiitake mushrooms!

This week we've cooked up an eggplant dish that will make eggplant lovers rejoice and hopefully win over some eggplant skeptics! In this recipe, we made eggplant steaks by cutting, scoring and roasting our St. David's eggplants spiced with Zing's Zesti seasoning. Eggplant goes so beautifully with tomatoes and fresh herbs so we paired these steaks with a bright tomato salad made with our Elmira's grape tomatoes, fresh mint, honey, garlic, and red onion, served on a bed of Lundberg Farms lemon Jasmine rice. A perfect plant based dish that celebrates this truly unique vegetable!

Many of you have probably enjoyed some version of Tuscan Chicken before! Tuscan Chicken is usually made with a rich, garlicky cream sauce packed with classic Italian flavors including dried tomatoes, garlic, oregano and basil. This Tuscan Chicken recipe is a super easy one pan meal, perfect for a weekday dinner when you're strapped for time and don't feel like facing a sea of dishes at the end of your meal! This recipe features our VG Meats' chicken breasts, Cookstown dried tomatoes, K2 Milling flour, Golden Dawn butter and our gorgeous Fisherville winter spinach.

There is something so rustic and beautiful about this traditional French pastry! So often with baking, we try to be precise and meticulous in the assembly of our pie shell, cake tiers etc. Galettes let you really lean into the rustic aesthetic and takes the pressure off trying to make your final product look "perfect". A galette is essentially pastry dough folded around some sort of sweet or savoury filling. It is incredibly simple to make and extremely versatile with virtually endless options for flavour pairings, both sweet and savoury. This galette recipe is savoury, featuring a combination of our gourmet grape tomatoes, creamy buratta, garlic, fresh herbs and a balsamic reduction.

This week, we're celebrating our first harvest of forced rhubarb with a new seasonal rendition of one of our most loved recipes! Using the same batter as our crowd favourite Cardamom, Ginger & Blue Plum Coffee Cake, with a few seasonal twists, This Cardamom, Ginger & Rhubarb Upside Down Cake is bursting with Springtime flavour! The fruit and caramel topping (or base!?) of this upside down cake is made with our fresh forced rhubarb and a delicious Rosewood honey caramel spiced with cardamom and hints of orange. A must try!