Salt and Pepper to taste

Roasted Pork Tenderloin with Maple Drizzle

When using quality pasture-raised pork, there really isn’t much that needs to be done in the kitchen to enhance what will already be meat with fantastic flavour. Tenderloin is one of my favourite cuts of pork, but this recipe below can be easily adjusted to suit most cuts. The amount of ingredients for the maple sauce will be enough for at least 8 servings. It’s easy to make and will last in the fridge for 1-2 weeks.

– Jon Steinman

Watermelon and Heirloom Tomato Salad

What better way to utilize two of the most beloved summertime fruits than a unique and delicious mix of tomato and watermelon in a salad? Try this refreshing recipe adapted by Chef Mark Picone.

Heirloom Tomato Ketchup

Slowly cooked and wonderfully spiced, this ubiquitous condiment is super versatile and the basis for many sauce derivatives. Try adding some maple syrup and diced cooked apples for grilled vegetables, pork or chicken.

– Mark Picone

Slow Roasted Heirloom Tomato and Garlic Soup

The slow aromatic roasting of both the tomatoes and garlic showcase the beauty of what simple ingredients can do when combined with a small dose of seasoning and lots of love for good measure!

– Mark Picone

Leek and Herb Frittata

A Frittata is essentially a crustless quiche and is a great way to use a LOT of eggs and add your favourite ingredients. The sky’s the limit. This frittata is a great dish on its own with a side salad, and works great as a side-dish to chicken, turkey, quail or other poultry.