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In Denmark the most prized variety of cabbage for this dish is the sugarloaf; which is a sweet and delicate cabbage. If you are lucky enough to find a caraflex cabbage that would be a lovely substitute for the sugarloaf, otherwise a savoy cabbage works very well.

This soup is so simple to prepare and is packed with delicious flavour! The combination of artichokes, asiago and dill is always a winner.

We love getting our greens throughout the cold months, and this heart kale salad is the perfect way to!

Pork tenderloin is a very quick cooking cut of meat that lends itself very well to a marinade. Our simple version has an herb crust, but try it wrapped in prosciutto or bacon to really step it up!

Maque choux is a popular dish from Louisiana, and this adaptation is using locally grown white Iroquois corn that has been nixtamalized and adds some great chew. Try this recipe with any type of corn!

This fantastic dessert recipe was sourced from local Chef Chandany Chen and is published in The Forest City Cookbook

One of our favourite desserts to make with fresh (or frozen berries) are these delicious crumb bars. Feel free to use your favourite berries, if you are lucky enough to pick your own berries in the summer these bars are a great way to make them into a dessert!

Starting this bisque with lobsters adds so much flavour into this soup. Simmering the shells with aromatics and tomato paste to make a beautiful, rich stock. This recipe is adapted from a Bobby Flay recipe, and is a southern classic.

This delicate seafood cappelletti is a dish to be served on special occasions. Preserved truffles pack a lot of punch, so use them sparingly and add more as needed, so as to not overpower the sweet flavour of the butter poached lobster and shrimp.

The sweet licorice flavour of roasted fennel and beets balance the sour of the citrus and bitterness of the radicchio, for a very refreshing and well balanced start to any meal.