Recipes

Ingredients

• 1 cup cottage cheese

• 1 cup self-rising flour, plus extra for shaping

• 1 egg, beaten, for brushing

• Bagel Boss, for topping

Directions

1. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.

2. Blend cottage cheese until smooth, then stir in flour to form a dough.

3. Turn onto a lightly floured surface and knead gently until combined. Go easy on the dough—overworking it can make your bagels tough.

4. Divide into four pieces and shape into bagels, leaving a generous hole in each centre.

5. Place on the baking sheet, brush with beaten egg, and sprinkle with Bagel Boss. You're the boss of how much! 

6. Bake for 25–30 minutes, until golden and cooked through. Let cool before slicing, then load up with your favourite toppings.

Pro Tip: Do tomorrow-you a favour: make a double batch! Once completely cooled, slice and freeze. Pop the halves straight into the toaster from frozen for an easy breakfast on busy mornings.

Makes: 4 bagels.

Ingredients

• 1 lb ground beef or 1 can (540ml) lentils, drained and rinsed

• 1 tbsp oil, if using lentils

• 1 medium onion, diced

• 1 stalk celery, diced

• 1 carrot, diced

• 1 bell pepper, diced

• 1 small jalapeno, seeded and diced

• 1 cup frozen corn

• 3 tbsp Chili, Eh? seasoning

• 2 tbsp tomato paste

• 1 can (796 mL) diced tomatoes, with juices

• 1 can (540 mL) kidney beans, drained and rinsed

• 1 can (540 mL) black beans, drained and rinsed

• 1 cup beef or vegetable broth

• Salt and pepper to taste

• Optional toppings: shredded cheese, sour cream, or sliced green onions

Directions

1. In a large pot over medium-high heat, cook the ground beef, breaking it apart, until browned. Drain excess fat, leaving a little for cooking the vegetables. Going with lentils? Heat the oil instead and save the lentils for step 4.

2. Add the onion, celery, carrot, bell pepper, and jalapeño. Cook for 5–7 minutes, stirring occasionally, until softened. We’re packing plenty of veggies into this one!

3. Stir in Chili, Eh? seasoning and tomato paste. Cook for 1 minute, stirring.

4. Add the diced tomatoes, kidney beans, black beans, corn, and broth, along with the lentils if using. Stir well and bring to a gentle simmer.

5. Reduce the heat and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened. Add a splash of broth if your chili needs a little breathing room.

6. Taste and adjust with salt and pepper. Ladle into bowls, pile on your favourite toppings, and serve with tortilla chips for scooping up every last bite.

Pro Tip: Give your chili time to mingle! A gentle simmer brings the flavours together, but an overnight stay in the fridge makes this a next-day favourite. Make it ahead for an easy supper when life gets a little spicy.

Ingredients

• 1 cup sour cream or plain Greek yogurt

• 1 tbsp Cool Rancherino

Directions

1. Stir the sour cream or Greek yogurt and Cool Rancherino together until well combined.

2. Cover and refrigerate for at least 1 hour. Give those ranch flavours a little time to settle in!

3. Stir again before serving, grab your favourite dippers, and let the snacking begin.

Pro Tip: Let your fridge do the work! Mix it up the night before for fuller flavour the next day. Also makes a cool companion for a plate of hot wings.

Ingredients

• 1 tbsp Donair Flair

• ½ cup sour cream

• ¼ cup mayonnaise

Directions

1. Stir the Donair Flair, sour cream, and mayonnaise together until well combined.

2. Cover and refrigerate for at least 30 minutes. Give that Halifax flavour a little time to make itself at home!

3. Stir again before serving, bring out your favourite dippers, and dig in.

Pro Tip: Good things come to those who dip—especially when they plan ahead! Mix it up the night before and refrigerate overnight for even more flavour.

Ingredients

• 1 lb ground beef

• 3 tbsp Donair Flair

• 2 tbsp sour cream

• ¼–½ small onion, finely grated or puréed

• Warm pita bread

• Diced tomatoes

• Diced white onion

• Shredded Lettuce

• Sweet donair sauce, for serving

Directions

1. Preheat oven to 425°F / 220°C.

2. Combine the ground beef, Donair Flair, sour cream, and grated onion. Process in a food processor or knead thoroughly until smooth, sticky, and well combined. This mixture needs a good working-over to get that familiar donair texture!

3. Divide into 3 portions. Roll each portion between two sheets of parchment paper to approximately ⅛ inch thick.

4. Keeping the meat between the parchment sheets, loosely fold each portion back and forth, accordion-style. Place the three folded parcels on a rimmed baking sheet.

5. Bake until cooked through and the meat reaches 160°F / 71°C. Start checking after 10 minutes; cooking time will depend on thickness and your oven.

6. Carefully open the parcels and cut the meat into strips. For lightly crisp edges, briefly fry the strips in a hot frying pan.

7. Pile into warm pita with tomatoes, onions, lettuce, and sweet donair sauce. Roll it up and keep those napkins close!

Pro Tip: Keep it thin, keep it even! Rolling the meat to a consistent thickness helps it cook evenly. Check the temperature early and take it out once cooked to keep your donair tender.

Ingredients

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp Greek Out

• ¼ tsp Dijon mustard

• 1 tsp honey

• Pinch of salt, to taste

Directions

1. Whisk all ingredients together until emulsified, or add to a sealed jar and give it a good shake.

2. Let stand for 20–30 minutes. Give those herbs a little time to mingle!

3. Shake or stir again before serving, then drizzle over your favourite salad, use as a marinade, or serve with fresh bread for dipping.

Pro Tip: Shake once, enjoy twice! Make a double batch and set half aside for salads or bread dipping. Use the rest to marinate chicken, pork, or veggies in the fridge before cooking.

Ingredients

• 2 lb chicken wings, split into flats and drumettes, tips removed

• 2 tbsp baking powder—not baking soda

• 3 tsp Kitchen Party Mix

• Frank’s RedHot Original and melted butter, optional, for saucing

• Cool Rancherino dip, optional, for serving

Directions

1. Preheat oven to 425°F / 220°C. Line two rimmed baking sheets with foil and lightly grease oven-safe wire racks placed on top.

2. Pat the wings thoroughly dry with paper towels. A little prep now makes all the difference to that crispy finish!

3. Mix the baking powder and Kitchen Party Mix together, then toss with the wings until evenly coated.

4. Arrange the wings on the racks in a single layer, leaving space between them. It’s a kitchen party, but nobody likes a crowded dance floor!

5. Bake for approximately 45–60 minutes, turning every 20 minutes, until golden and crisp. Start checking around 40 minutes; the thickest part should reach at least 165°F / 74°C.

6. Feeling saucy? Mix 3 parts Frank’s RedHot Original with 1 part melted butter—for example, 3 tbsp hot sauce and 1 tbsp butter. For less heat, go half and half. Toss the cooked wings with just enough sauce to coat, adding more to your liking.

7. Serve hot with Cool Rancherino dip—a mighty good wingman!

Pro Tip: Dry wings are crispy wings! Pat them well before seasoning, and give them room on the baking sheets so they roast instead of steam.

Ingredients

• 3 tbsp olive oil

• 1 tbsp white wine vinegar

• 1 tsp Lemon Dilly

• ¼ tsp Dijon mustard

• 1 tsp honey

• Pinch of salt, to taste

Directions

1. Whisk all ingredients together until emulsified, or add to a sealed jar and give it a good shake.

2. Let stand for 20–30 minutes. Give that lemon-and-dill duo a little time to mingle!

3. Shake or stir again before serving, then drizzle, dunk, and enjoy.

Pro Tip: Give your potatoes a little coastal character! Toss with warm cooked potatoes so they soak up the dressing, then serve warm or chill for a fresh take on potato salad.

Ingredients

• 1 tbsp Onion Obsession

• ¾ cup sour cream

• ¼ cup mayonnaise

• Salt and pepper, to taste

Directions

1. Stir the Onion Obsession, sour cream, and mayonnaise together until well combined. Add salt and pepper to taste.

2. Cover and refrigerate for at least 1 hour. Give that onion a little time to work its magic!

3. Stir again before serving, set out your favourite dippers, and see what all the obsession is about.

Pro Tip: Let the obsession grow overnight! Make it the day before so the onion pieces have time to soften and the flavours come together. Give it a stir before serving—you’re ready for company.

Ingredients

• 2 racks pork ribs

• Riverview Rib Rub, enough to coat both sides

• Your favourite barbecue sauce, optional

Directions

1. Remove the membrane from the underside of the ribs, then cut the racks into portions of 3–4 ribs each.

2. Generously coat both sides with Riverview Rib Rub. Cover and refrigerate overnight. Let the rub get acquainted with those ribs!

3. Preheat oven to 275°F / 135°C. Place the ribs in a baking dish and cover tightly with foil.

4. Bake for approximately 3–3½ hours, until tender. Larger racks may need longer.

5. If using, brush with your favourite barbecue sauce. Finish uncovered for 20–30 minutes, or briefly on the grill, watching closely to prevent burning. Slice, serve, and keep those napkins handy!

Pro Tip: Let tenderness lead the way! The meat should have started pulling back from the ends of the bones, and a skewer should slide easily between them. If the ribs still feel tough, cover and give them more time.

Ingredients

• 1 lb ground beef

• ¼ cup Shepherd’s Pie seasoning

• ¾ cup water

• 1½ cups cooked corn

• 3 cups prepared mashed potatoes

Directions

1. Preheat oven to 375°F / 190°C.

2. Brown the ground beef in a frying pan, breaking it apart as it cooks. Drain excess fat.

3. Stir in Shepherd’s Pie seasoning and water. Let simmer until the sauce thickens and all that savoury goodness comes together.

4. Spread the beef mixture into a baking dish. Add a layer of corn, then tuck everything in under your favourite seasoned mashed potatoes.

5. Bake for 25–30 minutes, until bubbling and heated through. Scoop generously—this is comfort food, after all!

Pro Tip: Give your corn a little love! After cooking, toss it with butter, salt, and pepper before layering. The middle layer deserves some attention, too!

Ingredients

• 1 lb ground beef

• 2–3 tbsp Taco ’Bout Flavour

• ½ cup water

• Taco shells or tortillas

• Your favourite taco toppings. In our house that means tomatoes, cheese, avocado, lettuce, cucumber, sour cream and hot sauce!

Directions

1. Brown the ground beef in a frying pan, breaking it apart as it cooks. Drain excess fat.

2. Stir in Taco ’Bout Flavour and water. Use 2 tbsp to start, or go with 3 tbsp for a little extra personality.

3. Simmer, stirring occasionally, until thick, saucy, and ready for taco duty.

4. Spoon into taco shells or tortillas, then let everyone take charge of their toppings. A little messy? That’s part of the fun!

Pro Tip: Think outside the shell! This seasoned beef is just as happy piled onto nachos, tucked into burritos, or served in taco bowls.

Ingredients

• 1 lb ground beef

• 1 tbsp When Herb Met Garlic, plus extra for the buns

• Salt to taste

• 4 hamburger buns

• 2 tbsp melted butter

• Your favourite burger toppings

Directions

1. Gently mix the ground beef with When Herb Met Garlic and salt. Shape into four patties, making a shallow indent in the centre of each to help keep them from puffing up.

2. Grill over medium-high heat, turning halfway through, until the centre reaches 160°F / 71°C.

3. Give those buns some love! Brush the cut sides with melted butter and lightly sprinkle with When Herb Met Garlic.

4. Place the buns buttered-side down on the grill. Toast briefly until golden, keeping a close eye on them—they go from toasted to toast in a hurry!

5. Stack your burgers with your favourite toppings and dig in. Extra napkins are always a good idea!

Pro Tip: A gentle hand makes a better burger! Mix the beef and seasoning just until combined—overworking the meat can make the patties dense and tough. Choose medium ground beef; its extra fat helps keep your burgers juicy and flavourful on the grill.

Ingredients

• ½ cup mayonnaise

• ½ cup sour cream

• 1 tbsp milk, plus more if needed

• 1 tsp white wine vinegar

• 2 tsp When Herb Met Garlic

Directions

1. Stir all ingredients together until smooth and creamy.

2. Cover and refrigerate for at least 1 hour. Give those herbs a little time to mingle!

3. Stir before serving, adding a little more milk if you prefer a thinner dressing. Drizzle over your favourite salad and dig in!

Pro Tip: Let the fridge do the flavour work! Make this dressing the night before so the herbs have time to soften and the flavours come together. Give it a stir and check the consistency before serving.