Blog Archives

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.

Cheese alternatives: Canadian Mild or Medium Cheddar, Gouda.

For more great recipes, visit Dairy Farmers of Canada

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. 

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

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

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

1. Cut onions in half lengthwise and trim out cores. Cut crosswise into thin slices.
2. In a medium, deep saucepan, melt butter over medium-high heat. Sauté onions for 2 minutes or until starting to wilt. Reduce heat to medium-low, cover and cook, stirring occasionally, for about 15 minutes or until very soft and caramelized.
3. Increase heat to medium. Add garlic, thyme, salt and pepper to taste; sauté for 2 minutes. Stir in quinoa and flour; gradually stir in milk and water. Bring to a simmer, stirring occasionally. Reduce heat to low, cover and simmer, stirring twice, for 15 minutes or until quinoa is creamy and tender. Remove from heat and let stand, covered, for 5 minutes. Gently stir in arugula just until wilted.

Arugula has a peppery, slightly bitter flavour which works well with the sweet onions and creamy quinoa. For a milder dish, baby spinach makes a terrific alternative, or, use a mixture of arugula and spinach for just a little punch.

When cooking quinoa in milk, it tends to bubble up so using a deep saucepan and keeping an eye on it as it simmers helps prevent a boil-over.

For more great recipes, visit DairyFarmersofCanada.ca

1. In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves. Cook covered for 15 minutes, stirring regularly to lightly caramelize. Add flour and cook 1 minute. Add milk and broth, season, cover and cook 15 minutes over medium-low heat.
2. Remove the thyme stems and bay leaves. Purée soup using blender until homogenous. Rub one side of toasted baguette rounds with garlic and sprinkle with cheese. Place under grill until golden. Serve the crostini with the soup.

For more great recipes, visit DairyFarmersofCanada.ca

1. Preheat oven to 425 °F (220 °C).
2. Place cauliflower and carrots on a parchment lined baking sheet. Drizzle butter over vegetables and toss to coat. Roast 25 to 35 minutes, turning halfway through, until vegetables are tender. Remove about 1/2 cup (125 mL) cauliflower florets and reserve to garnish soup. 
3. Meanwhile, place onion, garlic, thyme, and bay leaf in a large saucepan. Add broth and simmer gently for 5 minutes or until onion is tender. Add roasted cauliflower, carrot, white beans, and mustard. Simmer gently for 8 minutes or until vegetables are very tender. Remove from heat. Discard bay leaf. Season with pepper and salt if needed. Stir in milk.  
4. Cool soup slightly. Purée in batches until smooth. Serve in bowls. Garnish with roasted cauliflower florets, cheese, dill, and lemon zest (if desired). Serve with a whole-grain roll. 

This soup is no ordinary soup! When paired with a whole grain roll, you have a complete meal on the table. The vegetables and white beans add precious fibre and the milk and cheese provide complete protein. These nutrients are essential to keep your hunger at bay until your next meal. 

For more great recipes, visit Dairy Farmers of Canada