Recipes created by Eva Bee
In 2021, we partnered with Chef Eva Bee to put together Seasons, a collection of recipes featuring products from our farm.
PASTURED CHICKEN
Perfect for chilly days, this nutritious recipe features our soup chicken, hearty long-grain rice, and the immunity-boosting power of garlic.
Simple and humble, this German-inspired sausage and kraut dish pairs well with a hoppy beer. Don't forget the mustard!
Herbs, spices, and a little maple syrup combine for a delicious way to start your day.
Juicy thighs with lemony rice, dried cranberries, and fresh parsley. Enjoy with a simple salad.
Flakey puff pastry with seasoned chicken, cream cheese, and pesto.
Eva Bee's recipe for the Serbian classic, Pileći paprikaš, using simple pantry ingredients.
Homey and satisfying, whole roast chicken loaded with root vegetables.
An easy one tray bake recipe, perfect for busy weeknights.
Inspired by the flavours of Vietnamese phở, this recipe uses a pressure cooker to yield a quick broth.
Rich, flavourful, and smooth, this recipe uses reserved bacon fat instead of the usual butter - for something a little different.
There's nothing more nourishing than chicken stock!
This is an adaptation of my mom's recipe.
GRASS FED BEEF
This delicious, rich and classic Eastern European comfort food dish is a labour of love. Read: much chopping. But worth it!
Slow-cooked brisket, loaded with spices, dried fruit, and punchy olives. This flavourful recipe is excellent year-round.
REAL VEAL
Veal strips slow-braised with a clove-studded shallot, in a white wine sauce perfect with pasta or spätzle.
This recipe was inspired by the 100+ year-old cookbook, Science in the Kitchen and Art of Eating Well by Pellegrino Artusi. Serve with your favourite pasta or spätzle to soak up the sauce.
Ground veal with squeaky curds, fresh sage, and chopped bacon - delicious!
The idea for this stuffed t-bone method comes from Olga. A traditional stuffed veal t-bone recipe out of Europe with stretchy fontina cheese - reimagined with prosciutto and parmesan and accompanied by a lemon caper sauce.
Here’s a great recipe to take advantage of a delicious cut and maximize the use of your grill. Perfect with fresh, local asparagus!
FREE-RUN EGGS & OTHERS
Classically served with caramelized onions, gruyère cheese, and optional bacon. Try the Swiss way of eating this dish - with applesauce, as the sweet tang of the applesauce cuts through the richness. Serve on its own or as a side dish.
Tangy, crunchy, and satisfying, this nostalgia-inducing salad features hard-boiled eggs, pickles, and mayo. Customize it to your taste with the different additions.