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Original Recipe Library

Here are some of Jill’s favourite recipes for you to enjoy. Go ahead and cook up something amazing!

(Note: the more than 175 recipes from Jill’s previous website are being republished here over time. Check back here soon for more.)

Dessert CrepesLooking for something special for dessert? Dessert crepes are a year-round favourite. These are packed with colour and flavour thanks to Plaid Shirt Farms' black currant products.
Bacon OkonomiyakiChef Michael Olson shares his Okonomiyaki recipe from his cook book "Living High off the Hog". It's a Japanese cabbage pancake cooked on a griddle, topped with a delicious sweet sauce, kewpie mayonnaise and bacon!
Pumpkin Panna Cotta with Toasted PecansPanna cotta is an Italian dessert that translates to “cooked cream”. Infinitely variable and can be made a day ahead. In this Thanksgiving version we’ve used canned pumpkin and pumpkin pie spice. Using gelatin leaves provides a beautifully silky texture.
Chicken ProvençalIn under an hour, Jill's Chicken Provençal recipe elevates just a handful of ingredients into a sublime classic. It's a great option for informal entertaining or a quick midweek family dinner (and is tested to work perfectly in our 20th anniversary oval casserole!).
Pasta Salad with Carrot Top PestoPerfect for the time of year when bunches of fresh local carrots appear on market stands, inevitably accompanied by their beautiful bushy green tops.
Ran’s Basic PaellaChef Ran prepared this hearty dish to highlight the Staub 'One-Pan Wonder' Collection. Be sure to try it out!
Fire in the Kitchen Meatball DinnerPerfect at any time of year! Fire In The Kitchen spices are the secret to a truly next-level meatball. We used "3 Alarm" for a zesty kick. Or for that BBQ taste without any grilling, try them with "Smoke Eater".
Jill’s Egg SaladMemories of Jill's mom are the inspiration behind this classic sandwich recipe!
Jill’s RatatouilleA Rustic French Classic. Stemming from the Provence region of France, this hearty country dish is a mélange of Mediterranean vegetables. Paired to perfection with bread, pasta and rice!
Potato and Cauliflower GratinGive your family holiday feasts a delicious twist with this classic potato gratin that adds sweet potato and cauliflower topped with breadcrumbs and cheese. Yum!
Cauliflower Mac and CheeseIt may not be the healthiest but nothing transports you back to being a kid like creamy mac and cheese. Plus, get your veggie fix by adding cauliflower.
Decadent Dark Chocolate TartMary MacLeod's Butterscotch Shortbread Crumbs makes the tart crust very buttery and Callebaut Dark Chocolate makes the filling smooth and rich.
Caesar Potato SaladA new take on an old classic. This creamy potato salad is a great addition to any summer barbecue.
Chocolate Mocha Pots de CrèmeThis French classic has been around since the 17th century. By adding espresso, you take the already decadent dessert to a whole new level. The perfect ending to any meal.
Panna CottaA simple dessert with a 'wow' factor. Panna cotta is a traditional Italian dessert that translates directly to "cooked cream".
Maple Walnut PieTap into your sweet tooth with a maple dessert. Spring in Canada means lots of maple syrup is flowing and this is just one way to use it in an indulgent dessert.
Jill’s Pasta alla PuttanescaThis robust Italian dish originated in Naples. It features black olives, anchovies, capers and lots of garlic. A pinch of red chile flakes adds a subtle heat. This is one of our favourite quick pasta dinners.
Lemon and Shrimp PastaImpress guests with this herb filled pasta salad. Add some black olives in step 1 to change it up!
Carrot Ginger SoupAnother great recipe from Jill's new Soups Stews & Breads Cookbook. This recipe takes advantage of the natural sweetness of carrots, made even sweeter by roasting!
Maple Baked BeansA Canadian classic! Navy beans, double smoked bacon, maple syrup and molasses...it's no surprise this dish is always a hit.
Curried Sweet Potato HummusGreat as an appetizer or snack! Switch up your normal hummus by adding curry and sweet potato for an interesting new flavour.

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