Curious how we like to best enjoy all of our meats, eggs and preserves? Check out the recipes below! Some of the recipes are created by our kitchen team and other by our favourite kitchen wizards!
Chicken & Spinach Meatballs Melanie Grime
These chicken & spinach meatballs are great for kids lunches, just serve them with a toothpick so easy to pick up & a bbq or ketchup dip on the side. Other ways to serve them are with pasta or on a fresh bun topped with melted cheese.
Eggs are such a great source of protein but my kids won’t eat hard boiled eggs so I have to come up with different options of how to take them for lunches. They love the breakfast quesadilla I shared last week and this is another favourite. They can be made ahead of time and either reheated in the morning if you want them for breakfast or eaten cold if thrown into your kids lunch or kept warm in a thermos.
We asked Rebecca to share her recipe for slow-roasted loin of pork. She serves it with a robust kale and apple salad and her house-made tomato salsa. The key to ensuring the roast remains moist and flavourful is to coat it with Dijon mustard and a sweet and piquant spice rub before cooking it on a bed of garlic, onions and apples in a covered roasting pan at low heat for an hour or so.
My kids love quesadillas, their favourite is chicken but they also love a black bean one for a vegetarian option. When Beck at Landmans gave me some of their delicious eggs I thought why not try and make a breakfast quesadilla. Just because I called it a breakfast quesadilla doesn’t mean that’s the only time you can have it. This type of dish works great for any meal, great to throw in a lunch box with a salsa dip and is super quick & easy to make.
Whether you are cooking for a crowd or a simple dinner for two we want you to be able to cook with confidence, knowing exactly where your ingredients came from. All of our meat is raised on our farm without the use of antibiotics, hormones or GMO's. Our farm is located just north of Grand Valley, Ontario.
Rebecca Landman began making preserves to sell when the Landman farm evolved away from dairy production some years ago, but the experience was not entirely new. She remembers being underfoot with her sister as they tried to help their mother make jam. “We’d make freezer jam that you have to stir for three minutes,” she laughed. For a child watching the clock, three minutes is a long, long time....
I feel a bit like a fraud posting this recipe as it doesn’t get much simpler than this but that’s what makes it perfect. Sausages were a staple for me growing up in England and the ones I get from Landmans are just as delicious. I believe one of the reasons they taste so good is because of the happy life the pigs had on the farm out in the grass and mud tilling their veggie garden.