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Simply Delicious Pear Vichyssoise

Simply Delicious Pear Vichyssoise
Simply Delicious Pear Vichyssoise

A smooth and comforting pear vichyssoise made with Canadian milk, blending sweet pears and tender vegetables into a creamy chilled soup with delicate flavour.

Preparation time 10 – 15 minutes
Cooking time 25 – 30 minutes
Refrigeration 4 hours
Yield 6 servings

Nutritional information

  • Energy

    165 Calories

  • Protein

    7 g

  • Carbohydrate

    25 g

  • Fat

    5 g

  • Fibre

    2.8 g

  • Sodium

    326 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    14 % / 187 mg

  • Vitamin B12

    29 %

  • Riboflavin

    22 %

  • Vitamin C

    20 %

  • Niacin

    19 %

  • *percentage of daily value

Ingredients

    • 1 tbsp (15 mL) butter
    • 1/2 cup (125 mL) chopped onion
    • 2 cups (500 mL) chopped leeks white part only
    • 2 cups (500 mL) peeled and chopped baking potatoes
    • 2 cans (10 oz/ 284 ml) salt-reduced condensed chicken broth undiluted
    • 1 ripe pear peeled, cored and chopped
    • 3 cups (750 mL) Milk
    • 2 tbsp (30 mL) fresh chives or Fresh coriander chopped

Preparation

  1. In heavy saucepan over medium heat: melt butter. Add onions. Sauté until soft, do not brown.
  2. Add potatoes, leeks and broth. Cook uncovered 20 min until tender.
  3. Add pears and purée until smooth. Add milk.
  4. Chill and serve, sprinkled with herbs.

For more great recipes, visit Dairy Farmers of Canada

Chilled Veggie Garden Soup

Chilled Veggie Garden Soup

A comforting soup made with tender cooked vegetables, blended with milk and plain yogurt for a smooth, creamy texture and a light, tangy finish.

Preparation time 5 – 10 minutes
Yield 4 – 6 servings

Nutritional information

  • Energy

    94 Calories

  • Protein

    6 g

  • Carbohydrate

    14 g

  • Fat

    2 g

  • Fibre

    1.9 g

  • Sodium

    100 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    12 % / 152 mg

  • Vitamin A

    22 %

  • Riboflavin

    22 %

  • Vitamin B12

    21 %

  • Phosphorus

    11 %

  • *percentage of daily value

Ingredients

    • 2 cups (500 mL) of various well-cooked seasoned vegetables
    • 2 cups (500 mL) Milk
    • 1/2 cup (125 mL) plain yogourt
    • Seasoning of choice

Preparation

  1. Using pre-cooked vegetables, blend all ingredients together until smooth using hand blender, blender or food processor. Add salt and pepper 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

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

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

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

    149 Calories

  • Protein

    8 g

  • Carbohydrate

    22 g

  • Fat

    4 g

  • Fibre

    3.0 g

  • Sodium

    482 mg

  • Top 5 Nutrients

    (% DV*)

  • Calcium

    19 % / 252 mg

  • Vitamin A

    39 %

  • Vitamin B12

    32 %

  • Riboflavin

    30 %

  • Niacin

    18 %

  • *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

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

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