Seasonal Recipes

Chicken Fricot
Yield: 4 Servings
Chef: Renée Lavallée
The Canteen Soups and Chowders | year round | Main Course
Crobster Roll
Yield: Makes 4 rolls
Chef: Renée Lavallée
The Canteen Main Course | Seafood
Mussels with Hard Nova Scotia Cider
Yield: 5 Servings
Chef: Renée Lavallée
The Canteen Seafood | Main Course | Appetizers
Haskapa Matcha Panna Cotta
Chef: Juis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Dessert | Summer
Haskapa Vanilla & Orange Jam
Chef: Juis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Jam | Preserves
Le Caveau Seafood Chowder
Yield: 6 to 8 people
Chef: Jason Lynch
Le Caveau Restaurant at Grand Pré Winery Seafood | Soups and Chowders
Chanterelle Country Inn Blueberry Pie
Yield: 6 to 8 people
Chef: Earlene Busch, Proprietor
Chanterelle Country Inn & Cottages Baking | Dessert
Apple Cranberry Custard Torte
Chef: Roland Glauser
Charlotte Lane, Shelburne Dessert | Baking
Salted Caramel Apple Poutine
Chef: Alain Bossé
The Kilted Chef Desserts
Sea Salt Caramel
Yield: 2 cups
Chef: Alain Bossé
The Kilted Chef Desserts | Sauce
Succotash & Fresh Tomato Salsa Dip
Chef: Alain Bossé / Susan Langille & Ed Lakenman
The Kilted Chef / Lakenman’s Farm Appetizers
Grilled Vegetables & Mussel Pizza
Chef: Alain Bossé / Kaija Lind
The Kilted Chef / Aquaprime Mussel Ranch Mains
Blueberry Compote with Digby Scallops
Chef: Dale Nichols / Carole Downey
Digby Pines Resort / Downey's Delicious Mains
Haskapa Hot Smoked Sauce
Chef: Luis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Appetizers | Sauce
Lobster Eggs Benedict
Lobster Eggs Benedict
Yield: 8 Servings
Chef: Nicole Hopkins & Tony Ross / Thomas DeLong & Kacy Petersen DeLong
The Lobster Shack / DeLong Farms Brunch
Molten Lava Chocolate Orange Cake
Chef: Bee Choo Char / Sina Wagner & Owen Roberts
Gio Restaurant / Four Seasons Farm Desserts
Crispy Five-Spice Pork Belly
Chef: Bee Choo Char / Sina Wagner & Owen Roberts
Goo Restaurant / Four Seasons Farm Mains
Four Season Arugula Salad
Chef: Bee Choo Char / Sina Wagner & Owen Roberts
Gio Restaurant / Four Seasons Farm Salads
Tomato & Basil Bisque
Chef: Mike Black / Ron Muise
Black Spoon Bistro / Wandering Shepherd Cheese Mains | Soups and Chowders | Appetizers
Peppered Strawberries
Chef: Mike Black / Ron Muise
Black Spoon Bistro / Wandering Shepherd Cheese Desserts | Summer
Nova Scotia Mac & Cheese Panini w/ Warm Roasted Beet Salad
Chef: Mike Black
Black Spoon Bistro Main Course
Seafood Shawarma
Seafood Shawarma
Yield: 4 Servings
Chef: Collin Stone
Main Course
Pulled Jerk Pork Sandwich with Zesty Mango Ginger Slaw & Cilantro Lime Mayo
Pulled Jerk Pork Sandwich w/ Zesty Mango Ginger Slaw & Cilantro Lime Mayo
Yield: 4 Servings
Chef: Collin Stone
Wild Pasture Farm Fabian Hamilton & Susan teBogt Main Course
Espresso Rubbed Sirloin Steak
Yield: 6 Servings
Chef: Patrick MacIsaac
Glenora Inn & Distillery Main Course
Nova Scotia Braised Lamb Shank
Nova Scotia Braised Lamb Shank with Vanilla-scented Sweet Potato Puree
Yield: 4 Servings
Chef: Bryan Corkery
Oceanstone Seaside Resort Main Course
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Chef: Bryan Corkery
Oceanstone Seaside Resort, Indian Harbour, NS Appetizers | Seafood
Maple Crème Brulée
Chef: Bryan Corkery / William Allaway
Oceanstone Seaside Resort / Acadian Maple Products Desserts
Pork Porchetta Dinner
Yield: 4 to 5 Servings
Chef: Earlene Busch, Proprietor
Chanterelle Country Inn & Cottages Main Course
Seafood Quiche w/ Mussel Hollandaise Sauce
Yield: 6 Servings
Chef: Daryl MacDonnell
Keltic Lodge Resort Main Course
Apple Cranberry Chutney
Chef: Chris Velden
Flying Apron Cookery Sides
Fall Harvest Salad
Yield: 4 to 6 Servings
Chef: Alan Crosby
White Point Beach Resort Salad | Sides
BBQ Roasted Nova Scotia Lamb Chop w/ Van Dyke's Blueberry Drizzle and Quinoa Salad
Yield: 6 Servings
Chef: Matthew Krisan
Mateus Bistro Main Course | Appetizers
Digby Pine's Fish Cakes w/ Crunchy Cashew Coleslaw
Chef: Dale Nichols
Rigby Pine's Resort & Spa Main Dish | Sides | Seafood
Rhubarb White Chocolate Bread Pudding
Yield: 8 Servings
Chef: Kathy Jollimore
Eat Halifax Side Dishes
Nova Scotia Lamb on a Bed of Apples and Onions
Yield: 4 to 6 Servings
Chef: Alain Bossé
The Kilted Chef Main Course
Candied Maple Salmon with Maple Almond Brussel Sprouts and Maple Balsamic Greens
Yield: 2 Servings
Chef: Mike Adams
Black Rock Bistro Main Course | Seafood | Side Dishes
Chickpea & Root Vegetable Stew
Chef: Dave Smart & Krista Armstrong
Front and Central Main Course
Oysters Gratineed with Nova Scotia Sparkling Wine Sabayon
Chef: Mark Gabrieau
Gabrieau’s Bistro Seafood | Main Course | Appetizers
Maple Coffee Beef Short Ribs
Yield: 4 Servings
Chef: Jessi Gillis
Highland Drive Storehouse Winter | Main Course
Spinach Salad with Maple Blueberry Vinaigrette
Yield: 4 to 6 Servings
Chef: Renée Lavallée
The Canteen Salad | Sides | Summer
Nova Scotia Seafood Chowder
Yield: 6 Servings
Chef: Renée Lavallée
The Canteen Soups and Chowders | Summer
Cape Breton Pork Pies
Yield: 10 to 12 tartlets / 6 tarts
Chef: Renée Lavallée
The Canteen Dessert | year round
Blueberry Maple Scones
Yield: 10 to 12 small biscuits
Chef: Renée Lavallée
The Canteen Baking | Summer | year round
Blueberry Grunt
Yield: 6 Servings
Chef: Renée Lavallée
The Canteen Dessert | Summer | year round
Blueberry Buckle
Yield: 4 to 6 Servings
Chef: Renée Lavallée
The Canteen Summer | year round | Dessert
Apple Carrot Slaw
Yield: 2 to 4 Servings
Chef: Renée Lavallée
The Canteen Fall | Salads | Sides
Annapolis Valley Torte
Yield: 1 cake. Serves 4 to 6 people
Chef: Renée Lavallée
The Canteen Baking | Fall
Acadian Tourtiere
Yield: 2 pies
Chef: Renée Lavallée
The Canteen Main Course | year round