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Pasta and Edamame Salad

Pasta and Edamame Salad
Pasta and Edamame Salad

A fresh and satisfying pasta and edamame salad tossed with creamy Canadian Havarti or Canadian Medium Cheddar, adding a rich, savoury finish to every bite.

Preparation time 10 minutes
Yield 6 servings

Nutritional information

  • Energy

    343 Calories

  • Protein

    17 g

  • Carbohydrate

    28 g

  • Fat

    19 g

  • Fibre

    4.8 g

  • Sodium

    208 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    18 % / 235 mg

  • Folate

    111 %

  • Selenium

    42 %

  • Magnesium

    25 %

  • Phosphorus

    25 %

  • *percentage of daily value

Ingredients

    • 3 cups (750 mL) frozen edamame defrosted or green peas
    • 3 cups (750 mL) cooked orecchiette or other short pasta
    • 3 tbsp (45 mL) olive oil
    • 1 tbsp (15 mL) white balsamic vinegar or white wine vinegar
    • Zest of a lemon finely grated
    • 2 stalks of celery diced finely
    • 7 oz (200 g) cherry tomatoes quartered
    • 5 oz (150 g) Canadian Havarti cheese or Canadian Medium Cheddar cheese diced
    • 1/3 cup (80 mL) fresh basil thinly sliced
    • chili powder to taste (optional)

Preparation

  1. In a large bowl, mix all ingredients together gently and season to taste.

For more great recipes, visit Dairy Farmers of Canada

Chicken and Avocado Quesadillas

Chicken and Avocado Quesadillas
Chicken and Avocado Quesadillas

Crispy chicken and avocado quesadillas filled with melted Canadian Monterey Jack cheese for a creamy, satisfying meal that’s quick and easy to make.

Preparation time 45 minutes
Cooking time 30 minutes
Yield 4 servings

Nutritional information

  • Energy

    523 Calories

  • Protein

    35 g

  • Carbohydrate

    40 g

  • Fat

    25 g

  • Fibre

    9.1 g

  • Sodium

    669 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    23 % / 304 mg

  • Selenium

    77 %

  • Folate

    61 %

  • Niacin

    57 %

  • Phosphorus

    41 %

  • *percentage of daily value

Ingredients

    • 2 tsp (10 mL) olive oil
    • 1 tsp (5 mL) chili powder
    • 1 onion minced
    • 2 cups (500 mL) shredded cooked chicken
    • 3 Italian tomatoes diced
    • A dash of hot sauce
    • 8 6-inches (15 cm) whole grain tortillas
    • 1 ripe avocado pitted and pureed
    • 1 cup (250 mL) Canadian Monterey Jack Cheese shredded
    • Salsa (optional)
    • Fresh coriander (optional)

Preparation

  1. In a skillet, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.
  2. Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.
  3. In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and fresh coriander if desired. Enjoy with a salad on the side.

For more great recipes, visit Dairy Farmers of Canada

Quinoa, Cheddar and Apple Salad

Quinoa, Cheddar and Apple Salad
Quinoa, Cheddar and Apple Salad

A fresh and satisfying quinoa salad with crisp apples and diced Cheddar cheese, offering a perfect balance of hearty, crunchy, and savory flavors.

Preparation time 25 minutes
Cooking time 15 minutes
Yield 4 servings

Nutritional information

  • Energy

    397 Calories

  • Protein

    17 g

  • Carbohydrate

    38 g

  • Fat

    20 g

  • Fibre

    5.6 g

  • Sodium

    496 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    22 % / 283 mg

  • Magnesium

    49 %

  • Folate

    46 %

  • Phosphorus

    38 %

  • Vitamin E

    38 %

  • *percentage of daily value

Ingredients

    • 1 1/2 cups (375 mL) sodium-reduced vegetable broth
    • 1 cup (250 mL) quinoa
    • 1 tbsp (15 mL) olive oil
    • 2 tbsp (30 mL) white balsamic vinegar
    • 1 tbsp (15 mL) Dijon mustard
    • 4 oz (120 g) Cheddar cheese diced small
    • 1 apple with skin, diced small, drizzled with a little lemon juice
    • 2 stalks celery, diced small
    • 1/4 cup (60 mL) chives, chopped on the diagonal
    • 1/3 cup (80 mL) roast almonds, coarsely chopped
    • Salt and pepper to taste

Preparation

  1. Rinse quinoa in cold water. Drain. In a medium-size saucepan, add broth, stir in quinoa, cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Transfer quinoa into a bowl to cool.
  2. Add oil, vinegar and mustard, season to taste and mix well with quinoa. Add the Cheddar, apple, celery, and chives and mix well. Sprinkle with the chopped almonds and enjoy.

For more great recipes, visit Dairy Farmers of Canada

Lentil, Kale and Feta Salad

Lentil, kale and Feta salad
Lentil, kale and Feta salad

This Lentil, Kale and Feta Salad combines hearty lentils, crisp kale, and tangy Feta for a vibrant, nutrient-packed dish. Fresh, satisfying, and full of texture, it makes a perfect wholesome lunch or side.

Preparation time 20 minutes
Cooking time 1 hour
Yield 6 servings

Nutritional information

  • Energy

    395 Calories

  • Protein

    19 g

  • Carbohydrate

    39 g

  • Fat

    19 g

  • Fibre

    6.4 g

  • Sodium

    392 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    17 % / 224 mg

  • Folate

    120 %

  • Thiamin

    40 %

  • Zinc

    36 %

  • Vitamin B12

    32 %

  • *percentage of daily value

Ingredients

    • 1 cup (250 mL) dried brown lentils
    • 2 tbsp (30 mL) olive oil
    • 1/4 tsp (1 mL) mustard seeds
    • 1/4 tsp (1 mL) cumin seeds
    • 1 tsp (5 mL) garam masala
    • Salt and freshly ground pepper
    • 1 medium lemon zest and juice (optional)
    • 2 large kale leaves chopped
    • 1 cup (250 mL) cherry tomatoes halved
    • 1/4 cup (60 mL) roasted cashews
    • 1 small red onion finely chopped
    • 1 cup (250 mL) crumbled Canadian Feta

Preparation

  1. In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.
  2. To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.
  3. In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.
Bulb

You can use canned lentils; drain and rinse before adding to the rest of ingredients.

Cheese alternatives: Diced Canadian Bocconcini, Cheddar or Havarti

For more great recipes, visit Dairy Farmers of Canada

Cream of celeriac with Cheddar & onion

Cream of celeriac with Cheddar & onion
Cream of celeriac with Cheddar & onion

This Cream of Celeriac with Cheddar & Onion blends tender celeriac and sautéed onions into a silky, comforting soup enriched with sharp Cheddar. Smooth, savoury, and deeply flavourful, it’s a cozy dish perfect for cool-weather meals.

Preparation time 15 minutes
Cooking time 35 minutes
Yield 6 servings

Nutritional information

  • Energy

    280 Calories

  • Protein

    14 g

  • Carbohydrate

    33 g

  • Fat

    11 g

  • Fibre

    3.7 g

  • Sodium

    517 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    21 % / 275 mg

  • Phosphorus

    35 %

  • Selenium

    30 %

  • Vitamin B12

    26 %

  • Riboflavin

    25 %

  • *percentage of daily value

Ingredients

    • 1 tbsp (15 mL) butter
    • 1 onion chopped
    • 2 cloves garlic chopped
    • 6 cups (1.5 L) celeriac peeled and diced
    • 3 cups (750 mL) chicken or vegetable broth no salt added
    • 1 cup (250 mL) milk
    • Salt and freshly ground pepper
    • 12 slices of baguette
    • 4 oz (120 g) Canadian Aged Cheddar grated

Preparation

  1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring frequently, or until browned.
  2. Set half the onions aside. Add garlic and celeriac to saucepan and cook for 2 minutes.
  3. Add broth, milk, salt and pepper. Bring to a boil and simmer for 20 minutes or until vegetables are tender.
  4. Puree using a hand or upright blender.
  5. Preheat oven to broil.
  6. Place bread slices on a parchment-lined baking sheet and top with cheese. Broil until cheese is melted.
  7. Pour soup into bowls and add bread slices, top with reserved onions and serve.

For more great recipes, visit Dairy Farmers of Canada

Pear, Pecan and Queso Fresco Appetizers

Pear, Pecan and Queso Fresco Appetizers
Pear, Pecan and Queso Fresco Appetizers

These Pear, Pecan and Queso Fresco Appetizers combine crisp pear slices with creamy queso fresco and crunchy toasted pecans for an elegant bite. Lightly sweet, savoury, and perfectly balanced, they make a simple yet refined appetizer for any gathering.

Bulb

The pear compote may be made in advance, but the Queso Fresco cheese needs to be served hot to be at its best.

Preparation time 15 minutes
Cooking time 20 – 25 minutes
Yield 8 servings

Nutritional information

  • Energy

    200 Calories

  • Protein

    8 g

  • Carbohydrate

    20 g

  • Fat

    10 g

  • Fibre

    3.6 g

  • Sodium

    269 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    12 % / 162 mg

  • Selenium

    26 %

  • Vitamin B12

    19 %

  • Phosphorus

    15 %

  • Zinc

    14 %

  • *percentage of daily value

Ingredients

    • 1 tsp (5 mL) butter
    • 2 cups (500 mL) Bartlett pears peeled and diced
    • 1 tbsp (15 mL) brown sugar
    • 1/2 tsp (2 mL) vanilla extract
    • 1/3 cup (80 mL) pecans in pieces
    • 8 large slices of multi-grain crusty bread
    • 6 oz (180 g) Fresk-O Queso Fresco Cheese sliced into 8 rectangles

Preparation

  1. Preheat oven to 425 °F (220 °C).
  2. In a large saucepan over medium heat, melt butter and cook pears with brown sugar and vanilla extract for 10 minutes.
  3. Meanwhile, place pecans in an oven-safe baking dish and the bread slices on a baking sheet. Toast in the oven for 5–7 minutes. Reserve.
  4. Purée pear mixture until smooth.
  5. Raise oven temperature to broil. Place cheese slices on a baking sheet and broil in the oven until hot and golden brown.
  6. Top toasted bread slices with grilled cheese and hot or cold pear compote, and sprinkle with toasted pecans. Serve at once.

For more great recipes, visit Dairy Farmers of Canada

Ginger Lemon Fruit Dip

Ginger Lemon Fruit Dip
Ginger Lemon Fruit Dip

This bright and creamy dip combines natural yogurt with smooth Canadian cheese for a rich texture, lightly sweetened with maple syrup or honey. Fresh lemon juice, lemon rind, and grated ginger add a refreshing zing and subtle warmth. Perfectly balanced and naturally flavourful, it pairs beautifully with fresh fruit for a simple, wholesome snack.

Preparation time 10 minutes
Yield 4 – 6 servings

Nutritional information

  • Energy

    39 Calories

  • Protein

    3 g

  • Carbohydrate

    6 g

  • Fat

  • Fibre

  • Sodium

    27 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    5 % / 61 mg

  • Riboflavin

    9 %

  • Vitamin B12

    9 %

  • Selenium

    8 %

  • Phosphorus

    6 %

  • *percentage of daily value

Ingredients

    • 1/2 cup (125 mL) natural yogurt
    • 1/2 cup (125 mL) Canadian fresh or Quark cheese
    • 1 1/2 tbsp (22 mL) (or to taste) maple syrup or honey
    • 1 tsp (5 mL) lemon juice
    • 1/2 tsp (2.5 mL) (or to taste) of each: lemon rind
    • Fresh ginger grated

Preparation

  1. Mix all ingredients together.

For more great recipes, visit Dairy Farmers of Canada

Oven-Roasted Cauliflower Soup

Oven-Roasted Cauliflower Soup
Oven-Roasted Cauliflower Soup

Hearty and nutritious, this soup can be made with fresh or frozen cauliflower. Serve it with a whole grain roll for a balanced meal.

Preparation time 15 minutes
Baking time 25 – 35 minutes
Cooking time 15 minutes
Yield 6 servings

Nutritional information

  • Energy

    268 Calories

  • Protein

    17 g

  • Carbohydrate

    34 g

  • Fat

    8 g

  • Fibre

    8.4 g

  • Sodium

    232 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    24 % / 312 mg

  • Vitamin C

    85 %

  • Thiamine

    77 %

  • Folate

    40 %

  • Niacine

    38 %

  • *percentage of daily value

Ingredients

    • 8 cups (2 L) fresh or frozen cauliflower florets (about 1 head if using fresh cauliflower)
    • 1 carrot, peeled and coarsly chopped
    • 1-2 tbsp (15-30 mL) butter melted
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tsp (5 mL) dried thyme leaves
    • 1 bay leaf
    • 2 1/2 cups (625 mL) no-salt-added vegetable broth
    • 1 can (19 oz/540 mL) unsalted white beans, drained and rinsed
    • 1 tbsp (15 mL) grainy Dijon mustard
    • 2 1/2 cups (625 mL) milk
    • Freshly ground pepper
    • Salt (optional)
    • 1/2 cup (125 mL) Cheddar cheese, shredded
    • 1/4 cup (60 mL) coarsely chopped fresh dill
    • Lemon zest (optional)

Preparation

  1. Preheat over to 425 °F (220 °C). 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.
  2. 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. Dicard bay leaf. Season with pepper and salt if needed. Stir in milk.
  3. 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.
Bulb

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

Pepper jelly scallops with Havarti

Pepper jelly scallops with Havarti
Pepper jelly scallops with Havarti

This elegant appetizer combines buttery seared scallops with the creamy richness of Canadian Havarti cheese and a touch of heat from hot pepper jelly. The result is a perfect balance of creamy, spicy, and savory flavors — a simple yet sophisticated dish ideal for entertaining.

Preparation time 10 minutes
Cooking time 2 – 4 minutes
Yield 18 bites

Nutritional information

  • Energy

    84 Calories

  • Protein

    9 g

  • Carbohydrate

    3 g

  • Fat

    4 g

  • Fibre

    0 g

  • Sodium

    279 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    4 % / 49 mg

  • Vitamin B12

    45 %

  • Phosphorus

    21 %

  • Selenium

    19 %

  • Zinc

    9 %

  • *percentage of daily value

Ingredients

    • 2–2½ oz (60–75 g) Canadian Havarti
    • 1 tbsp (15 mL) butter
    • 18 large scallops
    • 1 1/2 tbsp (25 mL) hot pepper jelly

Preparation

  1. Thinly slice the Havarti. Cut each slice into squares about the same size as the scallops.
  2. Heat butter in a skillet on medium heat until foaming. Cook scallops 1–2 minutes each side.
  3. Arrange scallops on a plate. Top each with a Havarti square and a small amount of hot pepper jelly.
  4. Serve with seafood forks.
Bulb

Cheese alternatives: Canadian Colby, Brick, Cheddar, Gouda, Mozzarella.

For more great recipes, visit Dairy Farmers of Canada

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

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