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Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...