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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.
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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.
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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. 
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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.
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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

  • Energy

    380 Calories

  • Protein

    19 g

  • Carbohydrate

    25 g

  • Fat

    24 g

  • Fibre

    7.4 g

  • Sodium

    803 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    23 % / 294 mg

  • Vitamin C

    161 %

  • Vitamin B12

    67 %

  • Selenium

    56 %

  • Niacin

    43 %

  • *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.
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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

Mozzarella pasta with chicken, Alfredo-style

Mozzarella pasta with chicken, Alfredo-style
Mozzarella pasta with chicken, Alfredo-style

Tender chicken and pasta tossed in a creamy Alfredo-style sauce using Mozzarella cheese: rich, cheesy comfort in every bite.

Preparation time 10 minutes
Cooking time 15 minutes
Yield 4-6 servings

Nutritional information

  • Per serving

  • Energy:

    426 Calories

  • Protein:

    30 g

  • Carbohydrate:

    37 g

  • Fat:

    17 g

  • Fibre:

    2.8 g

  • Sodium:

    403 mg

  • Top 5 Nutrients

  • Calcium:

    19 % / 245 mg

  • Selenium:

    94 %

  • Vitamin B12 :

    52 %

  • Folate :

    44 %

  • Niacin :

    39 %

  • *percentage of daily value

Ingredients

    • 5 cups (1.25 L) short pasta cooked
    • 1 cup (250 mL) homemade or store-bought Alfredo sauce
    • 1 tbsp (15 mL) homemade or store-bought pesto
    • 1/4 cup (60 mL) sun-dried tomatoes chopped
    • 2 cups (500 mL) grilled chicken cut into strips
    • 3 cups (750 mL) vegetables your choice (mushrooms, zucchini, broccoli florets, peppers, etc.)
    • Pepper
    • 1 1/2 cups (375 mL) Canadian Mozzarella diced

Preparation

  1. Preheat grill to medium heat. Place two large squares of aluminum foil on work surface. Cover with parchment paper. In a bowl, mix pasta with all ingredients except Mozzarella.
  2. Transfer mixture onto parchment paper. Cover with another square of aluminum foil and seal the sides tightly. Cook on grill for 10 minutes. Open up the papillote, garnish with Mozzarella, and continue cooking to melt or brown the cheese. Serve immediately.
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Cheese alternatives: Canadian Gouda, Cheddar, Havarti.

For more great recipes, visit Dairy Farmers of Canada

Corn Soup

Corn soup

A smooth, comforting blend of sweet corn and creamy milk, gently simmered with aromatic herbs and spices.

Preparation time 45 minutes
Cooking time 30-35 minutes
Yield 6 servings

Nutritional information

  • Energy

    304 Calories

  • Protein

    16 g

  • Carbohydrate

    49 g

  • Fat

    8 g

  • Fibre

    4.6 g

  • Sodium

    335 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    27 % / 345 mg

  • Vitamin B12

    58 %

  • Riboflavin

    47 %

  • Niacin

    41 %

  • Pantothenic Acid

    33 %

  • *percentage of daily value

Ingredients

    • 1 medium onion diced
    • 1 fennel bulb diced
    • 1 carrot diced
    • 6 corn on the cob shucked or 5-6 cups (1.25-1.5 l) frozen corn
    • 1/2 cup (125 mL) diced ham
    • 3 sprigs thyme
    • 6 cups (1.5 L) Milk
    • Salt and pepper to taste
    • 1 tbsp (15 mL) fresh italian parsley finely chopped
    • Dash of olive oil

Preparation

  1. Sauté onion in a skillet and cook for 3 or 4 minutes. Add the other vegetables and cook for 5 to 7 minutes. Add diced ham and thyme, then cook for another 2 to 3 minutes.
  2. Lower heat, add milk and allow to simmer gently for around 20 minutes. Thicken soup with a few pulses from a hand blender. Season to taste. Garnish with finely chopped parsley and drizzle with olive oil just before serving.

For more great recipes, visit Dairy Farmers of Canada

Greek Veggie, Chicken & Cheese Wrap

Greek Veggie, Chicken & Cheese Wrap
Greek Veggie, Chicken & Cheese Wrap

Making your own lunch is easy with a little advance planning and strategy. Wrap up this tasty vegetable mixture, chicken and zingy Canadian Feta cheese in a pita with a luscious yogurt dip on the side and you’ll have a lunch that’ll be the envy of your co-workers.

Preparation time 10 minutes
Yield 4 servings

Nutritional information

  • Per serving

  • Energy:

    332 Calories

  • Protein:

    23 g

  • Carbohydrate:

    42 g

  • Fat:

    9 g

  • Fibre:

    5.9 g

  • Sodium:

    684 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    17 % / 218 mg

  • Selenium:

    86 %

  • Vitamin B12:

    36 %

  • Phosphorus:

    32 %

  • Vitamin B6:

    32 %

  • *percentage of daily value

Ingredients

    • 1/2 cup (125 mL) 2% plain yogurt
    • 1 tsp (5 mL) grated lemon zest
    • 1 large black olive minced
    • 4 large lettuce leaves
    • 4 large (about 9 inches/23 cm) whole wheat pita breads
    • 1 cup (250 mL) shredded cooked boneless skinless chicken breast
    • 1 cup (250 mL) chopped English cucumber
    • 1 cup (250 mL) grape or cherry tomatoes cut in half
    • 2 tbsp (30 mL) very thinly sliced red onion (optional)
    • 3 1/2 oz (100 g) diced Canadian Feta cheese
    • 1 tsp (5 mL) dried oregano

Preparation

  1. In a bowl, combine yogurt, lemon zest and olive. Portion into individual containers or one container, cover and refrigerate until serving, for up to 1 day.
  2. Place one lettuce leaf on each pita; arrange chicken, cucumber, tomatoes, onion (if using), Canadian Feta cheese and oregano in a line down the centre of each, dividing evenly. Fold top and bottom of pita over filling, then roll up pita tightly around filling to enclose.
  3. Wrap tightly in plastic wrap or waxed paper and refrigerate until serving, for up to 4 hours. To serve, unwrap pita, cut in half crosswise, if desired, and serve with lemon-olive yogurt for dipping or spreading.
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Lining the pita with a lettuce leaf keeps the pita from getting soggy. Be sure to pat the lettuce dry thoroughly after washing.

Grill or roast some extra chicken when you’re making dinner to use in these wraps. You’ll need about 1 boneless skinless breast for this recipe. Wrap cooled cooked chicken and refrigerate for up to 2 days.

If you want to make these wraps and eat them right away, you can spread the lemon-olive yogurt on the pita before assembling the wrap instead of serving it on the side.

For more great recipes, visit Dairy Farmers of Canada

Chicken Grilled Cheese

Chicken Grilled Cheese
Chicken Grilled Cheese

A hearty twist on the classic grilled cheese—tender chicken layered with your choice of creamy Havarti or nutty Swiss cheese, melted to perfection between crisp, buttery bread.

Preparation time 15 minutes
Cooking time 10 minutes
Yield 4 servings
By Stefano Faita

Nutritional information

  • Per serving

  • Energy:

    500 Calories

  • Protein:

    37 g

  • Carbohydrate:

    31 g

  • Fat:

    24 g

  • Fibre:

    4.4 g

  • Sodium:

    752 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium:

    27 % / 354 mg

  • Selenium:

    84 %

  • Folate:

    58 %

  • Niacin:

    53 %

  • Phosphorus:

    39 %

  • *percentage of daily value

Ingredients

    • 2 cups (500 mL) cooked shredded chicken
    • 4 tsp (20 mL) mayonnaise
    • 1 or 2 sprigs tarragon finely chopped
    • 1 green onion finely chopped
    • 1 tsp (5 mL) Dijon mustard
    • 1 garlic clove minced
    • Zest of one lemon
    • 8 slices crusty whole wheat bread
    • 8 slices Canadian cheddar or Swiss or Havarti cheese
    • Salt and pepper to taste
    • 2 tbsp (30 mL) unsalted butter (room temperature)

Preparation

  1. Mix chicken, mayonnaise, tarragon, green onion, mustard, garlic and lemon zest in a bowl.
  2. Evenly distribute the chicken spread and cheese slices among the four sandwiches. Season to taste and top with remaining slices of bread. Butter the outside of the bread and grill sandwiches until golden-brown and cheese has melted inside.

For more great recipes, visit Dairy Farmers of Canada

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