Zehrs

With peppery greens and freshly shaved artichoke hearts, this elegant, company worthy salad is tossed with our French-inspired and Dijon-spiked vinaigrette and presented in an edible bowl made from our superb Sovrano cheese.

Fragrant and comforting, this north Indian-inspired lamb and chickpea-studded stew contains rich, roasted cashews and an aromatic blending of spices, including our cinnamon, clove and coriander-spiked Garam Masala.

Butter tarts are a Canadian favourite, but it can be a bit fussy to make individual tarts. Simplify with this square version. Our shortbread cookie mix is the base, so no pie pastry to make!

Individual puff pastry-topped portions are loaded with hearty chicken, tender-crisp vegetables, and tarragon spiked Dijon-style mustard – all bound in a rich, velvety sauce. Baked until bubbly, golden brown and puffed on top, these superlative ‘pies’ create an elegant presentation.

Make an impression serving this classic gourmet appetizer to your most gastronomically enthusiastic of guests. Made with minced fresh beef tenderloin, the bold flavours of capers, parsley and anchovies, and enhanced with our zesty French herb-infused Dijon-style mustard.

With oregano, thyme, sumac and roasted sesame seeds, za’atar is used here as a fragrant, slightly fruity and nutty spice rub that contributes exceptional flavour. This quick method for roasting flattened chicken seals in juices while creating a crisp and deep golden brown crust.

Tender roast pork tenderloin is simply sublime drizzled with a luxuriously rich pan sauce made with our Vidal grape ice wine syrup and a touch of rich creamery butter. Slice and serve roast on mashed potatoes and with crisp sugar snap peas to complete the meal.

Crispy and creamy, these delectable hors d’oeuvre are sure to be popular with your guests. They also suit making ahead, making them a great choice when you’re busy getting ready for a party.

Scallopini is a traditional Italian dish where thinly sliced veal is breaded and pan-fried. Often is it then smothered in tomato sauce and cheese, but we’ve lightened things up with a fresh and lemony arugula salad instead.