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Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Boneless skinless Mennonite-raised chicken breast, brined and naturally smoked in our s...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...