Caprese Salad

This fresh, simple Italian salad is best served using the highest quality ingredients possible. Break out your garden heirloom tomatoes, high quality extra virgin olive oil and of course, the best fresh mozzarella you can find at Springbank Cheese Co.

Cheesy Grits

Creamy and mildly sweet, grits are an incredibly versatile dish. It is popular breakfast food in the southern United States but is an excellent base for stewed meats and shrimp for an evening meal.

Cheddar and Green Onion Scones

Savoury scones are just as delicious as their sweet counterparts, and these are no exception!

Brussels Sprout Caesar Salad

Brussels sprouts are packed with loads of fibre and vitamin C, making them an excellent choice for this reinvigorated take on the classic Caesar salad.

Ultimate Blue Cheese Burger

Simply one of my favourite additions to a burger – Blue Cheese!!

Supreme Beef Nachos

If you really are entertaining then you cannot go wrong with this classic, shareable appetizer! especially when you add some special cheeses from Springbank Cheese!

Cheesy Spinach Puffs

These spinach puffs are an excellent appetizer that will wow guests and can be prepared ahead of time. Make the spinach mixture the day before, then roll out your pastry and bake them just before your guests arrive. These spinach puffs are a breeze to make- the hardest part is eating just one!


Carbonara is one of Rome’s four classic pastas and although its origins are uncertain, theories include that it was invented by Italian carbonari (charcoal workers) who prepared the dish on their shovels over a fire or that it was a marrying of traditions between American soldiers in Italy during World War II and their bacon and egg rations with the local pasta dishes.

Caramelized Onion, Honey, & Goat Cheese Tartlets

Perfect for entertaining, these easy Goat Cheese tartlets can be prepared ahead of time and then reheated or served at room temperature.

Classic Raclette

Raclette is a Swiss dish based on heating cheese and scraping off the melted part to be served with boiled potatoes, gerkhins, and pickled onions. First record of this historic dish is from 1291 when it was a popular dish amongst peasants in Alpine countries