Spring HQ Recipes


Cheddar and Chive Biscuits 

  • 6 cups all-purpose flour 
  • 2 tablespoons baking powder 
  • ½  teaspoon salt 
  • ¾ cup butter, cubed 
  • ¼ cups cheddar, grated 
  • 1 bunch chives, chopped 
  • 1½ cup milk 
  • 1 cup 35% cream 



Combine dry ingredients, chives, and grated cheddar in a bowl. 

Cut butter into flour. Add cream and milk until it comes together, forming a sticky dough. 

Turn onto a floured surface. Using a rolling pin, press dough into a rectangle 1½ in thickness. Cut using a sqaure cookie cutters into at least 30 pieces. 

Bake at 400°F for approximately 8 minutes. 


Chicken Stock 

  • 2 whole chickens, raw 
  • 3 carrots, peeled and chopped
  • 1 head celery, chopped
  • 6 onions chopped 
  • 1½ bunch parsley 
  • 10 peppercorns 
  • 2 bay leaves 



Add all ingredients to stock pot, fill with cold water. Put pot over low heat and slowly bring to a simmer. 

Simmer stock for 2 to 3 hours (adding water as needed) until chicken is fully cooked or falling apart and stock is flavourful. 


Vegetable Stock 

  • 5 carros, peeled and chopped
  • 1 head celery, chopped 
  • 6 onions, chopped 
  • ½ bunch of parlsey 
  • 10 peppercorns 
  • 2 bay leaves 
  • 5 cloves garlic 



Add all ingredients to stock pot, fill with cold water. Put pot over low heat and slowly bring to a simmer.

Simmer stock for 2 to 3 hours (adding water as needed) until stock is flavourful. 


Chicken Vegetable Soup 

  • Olive oil 
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 4 carrots, diced
  • 5 roma tomatoes, diced 
  • ½ head celery, diced 
  • 3 peppers diced, 1 teaspoon red pepper flakes 
  • 2 teaspoon salt 
  • 2 teaspoon pepper 
  • meat from two cooked chickens, shredded 
  • 10 litres chicken stock 
  • ½ cup each basil, oregano, thyme, finely chopped 



In a large stockput over medium heat, saute the onions and garlic with two tablespoons of olive oil until fragrant. 

Add the carrots, tomatoes, celery, peppers, red pepper flakes, and salt and pepper. Saute until fragrant then add chicken and stock. 

Bring to a boil and simmer uncovered for 30 minutes or until vegetables are tender. Check for seasoning and add fresh herbs before serving. 


Creamy Asparagus Risotto 

  • 1 cup butter, cubed
  • 1 bunch green onion, finely chopped
  • 5 cloves garlic, minced 
  • 2 bunches asapargus, sliced and blanched 
  • 4 cups arborio rice 
  • 4 L vegetable stock, simmering 
  • 2 cups parigiano reggiano, grated 
  • 2 lemons juiced 
  • salt and pepper 
  • olive oil 



Melt 2 tablespoons of butter in a heavy-based saucepan, sweat down the white part of green onions and garlic until softened.

Add in risotto rice and stir until coated in butter and translucent.

Add about a ladleful of hot stock at a time, stirring until the sotck has been absorbed.

Keep adding stock until rice is al dente (Just about cooked), then add the asparagus and green onion. Add one more addition of stock and cook until absorbed. 

Remove fro the heat and stir through the parigiano reggiano add lemon juice and reamining cubed butter. Season to taste. 

Serve sprinked with parmigiano and a drizzle of olive oil. 


Garden Salad 

  • freshly picked micro greens 
  • vegetables of your choice 
  • classic herb vinaigrette 
Vinaigrette Ingredients 
  • ¼ cup apple cider vinegar 
  • ¾ cup oil 
  • 2 lemons juiced 
  • 1 teaspoon honey 
  • ½ teaspoon dijon mustard 
  • ½ teaspoon garlic, minced 
  • 1 teaspoon thyme 
  • 1 teaspoon oregano 
  • 1 teaspoon basil 
  • salt



Cut and wash lettuce and vegetables to appropriate sizes. For vinaigrette; add honey, mustard, garlic, and spices to a blender, then pour in vinegar, and lemon juice. 

Turn on the blender, and slowly add the oil.

Mix until the dressing all comes together and is emulsified, season with salt to taste. 

Toss vegetables and lettuce with desired amount of vinaigrette right before serving. 


Fruit Bars 

  • 2 cups sugar 
  • ½ cups unsalted butter, softened 
  • 1½ cups all purpose flour 
  • 1 ½ cups whole wheat flour 
  • 1 tablespoon baking powder 
  • 1 teaspoon salt 
  • 6 eggs 
  • 4 cups diced fruit or berries 
  • juice of ½ lemon 
  • 2 tablespoons sugar 
  • 1 teaspoon cinnamon 

Mix frit with a bit of the sugar and lemon juice and set aside. 

In a separate bowl, cream sugar and butter. Add flour, baking powder, salt and eggs. Beat well. Gently fold in the fruit.

Place in 2 prepared pans. Sprinkle with sugar and cinnamon. Bake 20 minutes at 350°F. 


Vegan and Gluten Free Brownies 

  • 2 flax eggs ( 2 tablespoons flaxseed meal + 5 tablespoons water)
  • ½ cup vegan butter or coconut oil, melted 
  • ½ cup sugar 
  • ½ cup maple syrup 
  • 1 teaspoon vanilla extract 
  • ¾ teaspoon baking powder
  • ½ teaspoon salt 
  • ½ cup unsweetened cocoa powder 
  • 1 cup gluten-free flour blend 

Mix together flax eggs, oil, sugar, syrup and vanilla. Sift in baking powder, salt, cocoa, and flours.

Bake at 325°F in a loaf pan for 20 minutes or until toothpick shows crumbly texture rather than wet texture. 

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