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Spanish Tortilla with Smoked Cheddar

Spanish Tortilla with Smoked Cheddar

A Spanish Tortilla is a thick omelette made with sliced potatoes. In this recipe, we add the deliciousness of a smoky cheddar cheese and a bitter arugula for an irresistible taste!

Preparation time 20 minutes
Cooking time 25 – 30 minutes
Yield 6 servings

Nutritional information

  • Energy

    340 Calories

  • Protein

    17 g

  • Carbohydrate

    26 g

  • Fat

    19 g

  • Fibre

    4.1 g

  • Sodium

    316 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    24 % / 308 mg

  • Zinc

    57 %

  • Folate

    41 %

  • Selenium

    40 %

  • Vitamin B12

    35 %

  • *percentage of daily value

  • 4 potatoes peeled and sliced 1/4-inch (1/2 cm) thick
  • 2 tbsp (30 mL) butter
  • 1 leek thinly sliced
  • 5 oz (150 g) baby arugula
  • 6 eggs
  • 2 tbsp (30 mL) fresh chives chopped
  • Salt and freshly ground pepper to taste
  • 6 oz (180 g) Smoked Cheddar shredded

Preparation

  1. In a saucepan, cook potatoes for 5 minutes in boiling water, then drain.
  2. In a large skillet over medium heat, melt butter and brown potatoes and leek for 5 minutes. Add arugula, stir and cook for 2 minutes.
  3. Meanwhile, beat eggs with chives, salt and pepper. Add Smoked Cheddar cheese and pour into skillet. Stir until cheese is evenly combined with the potatoes. Lower heat to medium-low, cover and cook for 10 minutes. Remove from heat, cover skillet with a plate, then invert so the tortilla drops onto the plate. Be careful, as the eggs are not yet completely cooked. Slide tortilla back into skillet to cook the other side for 5–7 minutes more or until potatoes are tender.
  4. Serve hot or cold.
Bulb

The tortilla can be made ahead of time, then reheated in the oven at 375 °F (190 °C) for about 20 minutes.

Try it with other delicious Canadian cheeses such as Swiss or medium Cheddar.

For more great recipes, visit Dairy Farmers of Canada

Hearty Root Vegetable Soup

Hearty Root Vegetable Soup
Hearty Root Vegetable Soup

Root vegetables and soup are a perfect match and make a terrific lunch along with your favourite sandwich!

Preparation time 15 minutes
Cooking time 20-30 minutes
Yield 4 servings

Nutritional information

  • Energy

    128 Calories

  • Protein

    7 g

  • Carbohydrate

    21 g

  • Fat

    2 g

  • Fibre

    2.6 g

  • Sodium

    474 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    19 % / 252 mg

  • Vitamin B12

    37 %

  • Vitamin A

    34 %

  • Vitamin D

    29 %

  • Riboflavin

    23 %

  • *percentage of daily value

Ingredients

    • 2 carrots diced
    • 1 small onion finely chopped
    • 1 cup (250 mL) diced peeled rutabaga or turnip
    • 1 cup (250 mL) diced peeled celery root or celery
    • 3/4 tsp (3 mL) salt
    • 1/2 tsp (2 mL) pepper
    • 1 bay leaf
    • 2 cups (500 mL) water
    • 3 tbsp (45 mL) all-purpose flour divided
    • 2 cups (500 mL) milk
    • 1/2 cup (125 mL) 2% plain yogurt
    • 2 tbsp (30 mL) chopped fresh chives or green onions

Preparation

  1. In a pot, combine carrots, onion, rutabaga, celery root, salt, pepper, bay leaf and water. Bring to a boil over high heat. Cover, reduce heat to medium-low and boil gently for 20 min or until vegetables are tender.
  2. Whisk 2 tbsp (30 mL) of the flour into milk and gradually stir into pot. Increase heat to medium and simmer, stirring often, for about 5 min or until thickened (do not let boil). Discard bay leaf.
  3. Whisk remaining flour into yogurt. Stir yogurt into soup and heat, stirring, for 2 to 3 min. Stir in chives or green onions.
Bulb

Cut the vegetables into equal size pieces so they cook evenly and a size that will fit on the spoon. Between 1/4- and 1/2-inch (0.5 and 1 cm) works for these root vegetables.

Whisking some of the flour into the yogurt helps it blend better into the hot soup.

Make this soup in the evening (without adding yogurt), let it cool and refrigerate overnight. Reheat in the morning, adding the yogurt as directed, to pack into a thermos for lunch, or just reheat before serving.

For more great recipes, visit Dairy Farmers of Canada

Crepes du Jour with Monterey Jack

Crêpes du Jour with Monterey Jack

Here’s a recipe for succulent crepes, stuffed with chicken and asparagus, covered in a creamy rosé salsa sauce and sprinkled with a generous quantity of Monterey Jack or your favourite cheese.

Preparation time 30 minutes
Cooking time 25 minutes
Yield 4 – 6 servings

Nutritional information

  • Per serving

  • Energy:

    410 Calories

  • Protein:

    33 g

  • Carbohydrate:

    31 g

  • Fat:

    18 g

  • Fibre:

    4.1 g

  • Sodium:

    583 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    27 % / 353 mg

  • Selenium:

    92 %

  • Vitamin B6:

    48 %

  • Niacin:

    46 %

  • Folate:

    45 %

  • *percentag of daily value

Ingredients

    • 1 tbsp (15 mL) butter
    • 1 onion chopped
    • 2 cloves garlic minced
    • 1 lb (450 g) chicken breasts or chicken thighs cut into strips
    • 1 1/4 cups (310 mL) tomato sauce no salt added
    • 1/2 cup (125 mL) salsa
    • 1/3 cup (80 mL) 18 % cream or 35 % cream (for cooking)
    • Salt and freshly ground pepper to taste
    • 1 bunch of asparagus trimmed
    • 8 large (7-inch/18 cm) crepes homemade or stored-bought
    • 6 oz (180 g) Canadian Monterey Jack shredded
    • 1/4 cup (60 mL) fresh coriander coarsely chopped

Preparation

  1. Preheat oven to 425 °F (220 °C).
  2. In a deep skillet, melt butter on medium heat and sauté onion and garlic for 2 minutes. Add chicken strips and cook 4,5 min. Add tomato sauce, salsa and cream. Season to taste with salt and pepper. Bring to a boil and let simmer for 7–10 minutes.
  3. Meanwhile, cook asparagus in salted boiling water for 2 minutes. Drain.
  4. Spread crepes out on work surface, then divide chicken and asparagus among crepes. Roll up crepes and place in a lasagna dish. Pour the sauce over crepes and sprinkle with Monterey Jack. Brown in the oven, then garnish with fresh coriander and serve.
Bulb

For a homemade crepe batter recipe, go to allyouneedischeese.ca/crepesdujour.

Cheese alternatives: Canadian Cheddar, Gouda, Havarti.

For more great recipes, visit Dairy Farmers of Canada

Vegetable, Chicken and Cheddar Casserole

Vegetable, Chicken and Cheddar Casserole
Vegetable, Chicken and Cheddar Casserole

A savory chicken, vegetable, and béchamel sauce gratin topped with cauliflower and potato purée and melted Canadian sharp cheddar cheese.

Preparation time 45 minutes
Cooking time 40 minutes
Yield 6 – 8 servings

Nutritional information

  • Per serving

  • Energy:

    385 Calories

  • Protein:

    30 g

  • Carbohydrate:

    24 g

  • Fat:

    19 g

  • Fibre:

    4.8 g

  • Sodium:

    368 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    26 % / 342 mg

  • Vitamin C:

    82 %

  • Selenium:

    68 %

  • Vitamin B6:

    56 %

  • Vitamin A:

    50 %

  • *percentage of daily value

Ingredients

    • 4 cups (1 L) cauliflower coarsely chopped
    • 2 1/2 cups (625 mL) potatoes peeled and diced
    • 2 tbsp (30 mL) butter
    • 3 tbsp (45 mL) fresh chives chopped
    • 1 tsp (5 mL) paprika
    • 1 1/2 lb (675 g) chicken breasts cut into cubes
    • 1 onion chopped
    • 2 minced garlic cloves
    • 2 stalks of celery thinly sliced
    • 2 carrots peeled and thinly sliced
    • 2 cups (500 mL) acorn or butternut squash peeled and diced
    • 1 1/2 cups (375 mL) wax beans cut into 1-inch (2.5 cm) pieces
    • 1 cup (250 mL) snow peas trimmed and halved
    • 2 cups (500 mL) béchamel sauce homemade or store-bought
    • 2 cups (500 mL) Canadian Sharp Cheddar grated and divided

Preparation

  1. In a saucepan, cook cauliflower and potatoes in salted boiling water for 15 minutes or until tender. Drain cauliflower and potatoes and mash together. Blend in 1 tbsp (30 ml) butter, chives and paprika and set aside.
  2. Preheat oven to 375 °F (190 °C).
  3. Meanwhile, melt remaining butter in a skillet over high heat and sauté chicken until cooked. Add remaining vegetables and continue cooking another 5 minutes. Add béchamel sauce and 1 cup (250 ml) Cheddar and stir until cheese melts. Season to taste with salt and pepper.
  4. Spread cauliflower and potato mixture on top, add remaining Cheddar and cook in the oven for 20 minutes. Serve hot.
Bulb

Try it with other delicious Canadian cheeses: Swiss or Provolone.

For more great recipes, visit Dairy Farmers of Canada

Veggie-Cheddar Spring Rolls

Veggie-Cheddar spring rolls
Veggie-Cheddar spring rolls

These crisp and tender spring rolls present a satisfying combination of fresh flavours and contrasting textures. They’re also much easier to make than you might think.

Preparation time 25 minutes
Cooking time 6 minutes
Yield 4 servings

Nutritional information

  • Per serving

  • Energy:

    313 Calories

  • Protein:

    16 g

  • Carbohydrate:

    19 g

  • Fat:

    19 g

  • Fibre:

    1.8 g

  • Sodium:

    603 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    26 % / 341 mg

  • Selenium:

    54 %

  • Vitamin C:

    53 %

  • Vitamin A:

    44 %

  • Vitamin B12:

    41 %

  • *percentage of daily value

Ingredients

    • 3 eggs
    • Salt
    • Freshly ground pepper
    • 8 rice paper wrappers
    • 16 fresh mint leaves
    • 2 1/2 cups (625 mL) vegetables ½ cucumber, 1 carrot, ½ bell pepper, julienned
    • 8 sprigs of cilantro
    • 6 oz (180 g) Canadian Aged Cheddar cut into 8 sticks

    Homemade nuoc cham sauce

    • 1/4 cup (60 mL) water
    • 2 tbsp (30 mL) fish sauce
    • 2 tsp (10 mL) honey or sugar
    • 1 tbsp (15 mL) rice vinegar
    • 1 tbsp (15 mL) finely grated carrots
    • 1/2 tsp (2 mL) hot pepper flakes
    • 1 clove garlic minced

Preparation

  1. Heat a non-stick skillet on medium heat. Beat eggs with some salt and pepper and pour into skillet. Cook eggs 2–3 minutes on each side to make an omelette. Transfer onto a plate and let cool. Cut omelette into 8 large strips.
  2. Fill a large bowl with hot water and soak a rice paper wrapper approximately 15 seconds to soften. Transfer to a work surface. In the following order, place 2 mint leaves, a strip of omelette, 1/8 of the vegetables, a sprig of cilantro and a stick of cheese on the first third of the wrapper, leaving a 1˝ (2.5 cm) border on each side.
  3. Fold in the sides of the wrapper over the filling and then roll into a tight cylinder.
  4. Repeat steps for the remaining 7 wrappers.
  5. Serve with a small bowl of homemade or store-bought nuoc cham for dipping.

Homemade nuoc cham sauce

  1. Place all ingredients in a jar.
  2. Close and shake well. Store in the refrigerator.
Bulb

Cheese alternatives: Canadian Mild or Medium Cheddar, Gouda.

For more great recipes, visit Dairy Farmers of Canada

Mushroom Herb Veal Gratin

Mushroom Herb Veal Gratin
Mushroom Herb Veal Gratin

Veal cutlets are prepared quickly and easily in this cheesy golden-topped dish. Serve whole wheat pasta or brown rice on the side with a spinach salad.

Preparation time 15 minutes
Cooking time 15 minutes
Yield 4 servings

Nutritional information

  • Per serving

  • Energy:

    453 Calories

  • Protein:

    40 g

  • Carbohydrate:

    35 g

  • Fat:

    17 g

  • Fibre:

    4.8 g

  • Sodium:

    602 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    26 % / 335 mg

  • Vitamin B12:

    115 %

  • Niacin:

    67 %

  • Riboflavin:

    60 %

  • Selenium:

    59 %

  • *percentage of daily value

Ingredients

    • 1 lb (500 g) veal cutlets or scaloppine
    • 4 tbsp (60 mL) cornstarch divided
    • 1/4 tsp (1 mL) salt divided
    • 1/4 tsp (1 mL) pepper divided
    • 1 tbsp (15 mL) butter
    • 8 oz (250 g) sliced mushrooms
    • 1 onion sliced
    • 1/2 tsp (2 mL) dried thyme
    • 1 cup (250 mL) milk
    • 1 tsp (5 mL) grated lemon zest
    • 1 tbsp (15 mL) freshly squeezed lemon juice
    • 3 1/2 oz (100 g) Canadian Swiss or Cheddar cheese shredded (1 cup/250 mL)
    • 1 cup (250 mL) fresh whole wheat bread crumbs
    • 2 tbsp (30 mL) chopped fresh parsley

Preparation

  1. Preheat broiler with rack 4 inches (10 cm) from heat. Line a large rimmed baking sheet with foil; lightly butter foil.
  2. If necessary, place veal cutlets between sheets of plastic wrap and pound to 1/4-inch (0.5 cm) thickness. Cut into 12 equal-size pieces. In a shallow dish, combine 3 tbsp (45 mL) of the cornstarch and half each of the salt and pepper. Dip cutlets into cornstarch, turning to lightly coat both sides (discard any excess). Place veal in a single layer on prepared baking sheet.
  3. Broil for about 2 min, until lightly browned. Flip over and broil for 1 min, until just browned. Transfer veal to a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish, overlapping as necessary; set aside. Position rack 6 inches (15 cm) from heat; leave broiler on.
  4. In a large saucepan, melt butter over medium-high heat. Sauté mushrooms, onion and thyme for 7 min or until browned. In a bowl, whisk a little of the milk into remaining 1 tbsp (15 mL) cornstarch to form a paste. Whisk paste into remaining milk, then gradually stir into saucepan. Cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat. Stir in remaining salt and pepper and the lemon zest and juice. Pour evenly over veal in baking dish.
  5. In a bowl, combine Canadian Swiss or Cheddar cheese, bread crumbs and parsley. Sprinkle evenly over mushroom sauce in baking dish. Broil for about 3 min or until topping is golden.
Bulb

Coating the veal in cornstarch helps seal in the juices. Be sure not to overcook the veal to keep it tender – just broil until it’s browned on the outside. It should still have a touch of pink on the inside.

For a deeper mushroom flavour, use cremini or baby Portobello mushrooms.

To make fresh bread crumbs, grate a whole wheat bun or slices of bread on the coarse side of a box cheese grater or pulse in a food processor fitted with a metal blade.

For more great recipes, visit Dairy Farmers of Canada

Cheesy Curry Oyster Stew

Cheesy curry oyster stew
Cheesy curry oyster stew

A bold, creamy stew combining tender oysters, warm curry spices, and rich smoked cheddar for a savoury twist on a classic.

Preparation time 15 minutes
Cooking time 20 minutes
Yield 4 – 6 servings

Nutritional information

  • Per serving

  • Energy:

    283 Calories

  • Protein:

    18 g

  • Carbohydrate:

    14 g

  • Fat:

    18 g

  • Fibre:

    1.6 g

  • Sodium:

    430 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    29 % / 371 mg

  • Vitamin B12:

    427 %

  • Zinc:

    416 %

  • Selenium:

    63%

  • Niacin:

    51 %

  • *percentage of daily value

Ingredients

    • 1 tbsp (15 ml) butter
    • 2 French shallots chopped
    • 2 cloves garlic chopped
    • 2 1/2 cups (625 ml) butternut squash diced
    • 1 tsp (5 ml) curry paste or powder
    • 2 cups (500 ml) vegetable broth no salt added
    • 4 cups (1 L) chard coarsely chopped
    • 48 fresh oysters shucked, with their juice
    • 2 cups (500 ml) Canadian Smoked Cheddar grated
    • 1 tbsp (15 ml) cornstarch
    • Freshly ground pepper

Preparation

  1. In a large saucepan, melt butter on medium-high heat. Cook shallots and garlic for 2 min.
  2. Add squash and curry paste; cook 2 more min. 
  3. Pour broth into saucepan and bring to a boil. Simmer, covered, for 5–7 min or until squash begins to soften.
  4. Add chard and stir; cook for 2–3 min.
  5. Add oysters and cook 3 more min.
  6. Mix cheese with cornstarch. Sprinkle over mixture in saucepan while stirring. Let cheese melt and sauce thicken. Add a little cornstarch mixed with cold water if sauce is not thick enough, as the quantity of oyster juice may vary.
  7. Season with pepper, top with more cheese, if desired, and serve. 
Bulb

Cooking tip: When shucking oysters, hold the curved side of the shell down to retain all the juice, which will add delicious flavour to the sauce.

Cheese alternatives: Canadian Provolone, Gouda, Aged Cheddar.

For more great recipes, visit Dairy Farmers of Canada

Grilled Romaine and Pasta Salad with Cheddar

Grilled Romaine Salad with Cheddar
Grilled Romaine Salad with Cheddar

Grilled romaine salad tossed with pasta, sharp cheddar, and a creamy yogurt-milk dressing—fresh, hearty, and full of tangy flavour.

Preparation time 20 minutes
Cooking time 8 – 10 minutes
Yield 4 – 6 servings

Nutritional information

  • Per serving

  • Energy:

    292 Calories

  • Protein:

    15 g

  • Carbohydrate:

    28 g

  • Fat:

    13 g

  • Fibre:

    4.5 g

  • Sodium:

    279 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    21 % / 279 mg

  • Folate:

    99 %

  • Vitamin C:

    92 %

  • Vitamin A:

    60 %

  • Selenium:

    49 %

  • *percentage of daily value

Ingredients

    • 1/2 cup (125 mL) Greek plain yogurt
    • 1/4 cup (60 mL) Milk
    • 1 minced clove garlic
    • 2 tbsp (30 mL) capers drained and chopped
    • Freshly ground pepper to taste
    • 3 cups (750 mL) cooked fusilli or other short pasta
    • 1 1/2 cups (375 mL) Canadian Medium Cheddar shredded
    • 2 bell peppers
    • 1 head of romaine lettuce quartered lengthwise
    • 1 tbsp (15 mL) canola oil

Preparation

  1. Preheat grill to high heat.
  2. In a large bowl, mix yogurt, milk, garlic and capers. Season to taste, add pasta and half of Cheddar cheese. Reserve.
  3. Brush bell peppers and lettuce quarters with oil, then season with pepper. Cook peppers on grill for 4–5 minutes on each side and briefly grill lettuce quarters.
  4. Cut bell peppers into strips and add to pasta. Place grilled lettuce on plates, add pasta and sprinkle with remaining shredded cheese. Serve.
Bulb

As a variation, add other grilled vegetables, such as zucchini, eggplant, mushrooms and red onions.

Cheese alternatives: Canadian Swiss cheese, Gouda, or Mozzarella.

For more great recipes, visit Dairy Farmers of Canada

Shrimp, Vegetable & Coconut Milk Soup

Shrimp, Vegetable & Coconut Milk Soup
Shrimp, Vegetable & Coconut Milk Soup

A light, creamy soup made with tender shrimp, fresh vegetables, and smooth dairy milk for a comforting, subtly rich flavour.

Preparation time 55 minutes
Cooking time 10 minutes
Yield 4 servings

Nutritional information

  • Per serving

  • Energy:

    384 Calories

  • Protein:

    20 g

  • Carbohydrate:

    48 g

  • Fat:

    13 g

  • Fibre:

    9.6 g

  • Sodium:

    317 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    21 % / 273 mg

  • Vitamin B12:

    66 %

  • Vitamin A:

    53 %

  • Vitamin D:

    44 %

  • Riboflavin:

    37 %

  • *percentage of daily value

Ingredients

    • 1 1/4 cups (310 mL) shredded coconut
    • 2 3/4 cups (680 mL) Milk
    • 1 1/2 cups (375 mL) Vegetable broth or fish broth
    • 1/2 tsp (2 mL) Thai red chili paste
    • 4 cups (1 L) frozen Asian-style vegetable mix
    • 1 cup (250 mL) cooked small shrimp
    • 1 tsp (5 mL) lime juice
    • 2 green onions chopped
    • 2 tbsp (30 mL) fresh Thai basil chopped

Preparation

  1. Heat milk at medium heat to just before boiling point. Remove from heat and stir in coconut. Let sit 45 minutes.
  2. Strain, squeezing coconut to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in chili paste. Add frozen vegetables and cook until barely tender. Add “coconut milk” and shrimp. Gently reheat.
  3. Spoon soup into bowls. Add lime juice, sprinkle with green onion, basil and serve.

For more great recipes, visit Dairy Farmers of Canada

Wheat Berry Salad with Dukkah

Wheat Berry Salad with Dukkah
Wheat Berry Salad with Dukkah

Everyone is cooking with whole grains these days, and wheat berries are all the rage! The berry is the entire wheat kernel – before it is ground into flour. You can buy wheat berries, cook them like any other grain, and turn them into this delicious and unusual summer salad.

Preparation time 30 minutes
Cooking time 1 hr 5 minutes
Refrigeration 1 hour
Yield 4-6 servings

Nutritional information

  • Per serving

  • Energy:

    401 Calories

  • Protein:

    15 g

  • Carbohydrate:

    40 g

  • Fat:

    22 g

  • Fibre:

    7.7 g

  • Sodium:

    390 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    24 % / 311 mg

  • Selenium:

    63 %

  • Magnesium:

    40 %

  • Phosphorus:

    32 %

  • Vitamin C:

    32 %

  • *percentage of daily value

Ingredients

    • 1 cup (250 mL) wheat berries
    • 6 oz (180 g) Canadian Feta crumbled
    • 1 cup (250 mL) sliced strawberries
    • 12 large dried dates coarsely chopped
    • 1/4 cup (60 mL) flat parsley leaves
    • 2 tbsp (30 mL) olive oil
    • 1 tbsp (15 mL) white balsamic vinegar
    • Canadian Parmesan shavings

    Dukkah

    • 1/4 cup (60 mL) sesame seeds
    • 2 tsp (10 mL) coriander seeds
    • 2 tsp (10 mL) cumin seeds
    • 1/4 cup (60 mL) hazelnuts
    • 1/4 cup (60 mL) pistachio nuts
    • Salt and pepper to taste

Preparation

  1. Cook wheat berries in a large quantity of boiling water until tender but still slightly al dente, about 55 min. Drain and transfer to a large bowl.
  2. Add remaining salad ingredients including Feta and mix well. Refrigerate 1 hour.

DUKKAH

  1. Preheat oven to 350 °F (180 °C).
  2. In a dry pan, toast sesame seeds until golden. Transfer to a small food processor. In the same pan, toast coriander and cumin seeds until fragrant. Add to the food processor.
  3. Spread hazelnuts and pistachios on a baking sheet and bake in the middle of the oven about 5 min or until nuts are fragrant. Transfer nuts to a clean kitchen towel, fold the towel into a bundle and rub the nuts together to skin them as thoroughly as possible.
  4. Add the skinned nuts to the food processor. Pulse until the mixture is blended and the nuts are in fine pieces.
  5. Serve the salad with the dukkah on the side in a small bowl with a spoon for guests to sprinkle to their taste.
Bulb

Dukkah is a blend of nuts and spices used abundantly in Egypt and elsewhere in the Middle East. People sprinkle it on salads, grilled meats and vegetables, and eat it on pita bread dipped in oil.

Keep leftover dukkah refrigerated in a tightly sealed jar.

For more great recipes, visit Dairy Farmers of Canada

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