Seasonal Recipes

Haskapa Vanilla & Orange Jam
Recipe By: Luis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Jam | Preserves
Lobster Eggs Benedict
Lobster Eggs Benedict
Yield: 8 Servings
Recipe By: Nicole Hopkins & Tony Ross / Thomas DeLong & Kacy Petersen DeLong
The Lobster Shack / DeLong Farms Brunch
Nova Scotia  Lamb  & Beef Chili
Nova Scotia Lamb & Beef Chili
Recipe By: The Kilted Chef, Alain Bossé
Select Nova Scotia Main Course
Peppered Strawberries
Recipe By: Mike Black / Ron Muise
Black Spoon Bistro / Wandering Shepherd Cheese Desserts | Summer
Nova Scotia Seafood Chowder
Yield: 6 Servings
Recipe By: Renée Lavallée
The Canteen Soups and Chowders | Summer
Bumbled into the Garden
Recipe By: Cara Corbett
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Salty Dog's Nose
Recipe By: Sara Taylor
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Cape Breton Pork Pies
Yield: 10 to 12 tartlets / 6 tarts
Recipe By: Renée Lavallée
The Canteen Dessert | year round
Nova Libra
Recipe By: Katrina Roberts
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Nova Scotia Lamb Burger
Nova Scotia Lamb Burger
Yield: Serves 4
Sheep Producers Association of Nova Scotia Lunch | Main Course
Maple Crème Brulée
Recipe By: Bryan Corkery / William Allaway
Oceanstone Seaside Resort / Acadian Maple Products Desserts
Seafood Shawarma
Seafood Shawarma
Yield: 4 Servings
Recipe By: Collin Stone
Main Course
Spinach Salad with Maple Blueberry Vinaigrette
Yield: 4 to 6 Servings
Recipe By: Renée Lavallée
The Canteen Salad | Sides | Summer
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Lobster Spring Rolls with Red Curry, Pecan & Coconut Milk Dip
Recipe By: Bryan Corkery
Oceanstone Seaside Resort, Indian Harbour, NS Appetizers | Seafood
Apple Cranberry Custard Torte
Recipe By: Roland Glauser
Charlotte Lane, Shelburne Dessert | Baking
Molten Lava Chocolate Orange Cake
Recipe By: Bee Choo Char / Sina Wagner & Owen Roberts
Gio Restaurant / Four Seasons Farm Desserts
Balsam Fir Jelly
Balsam Fir Jelly
Recipe By: Alain Bosse
The Kilted Chef Jelly
Espresso Rubbed Sirloin Steak
Yield: 6 Servings
Recipe By: Patrick MacIsaac
Glenora Inn & Distillery Main Course
BBQ Roasted Nova Scotia Lamb Chop w/ Van Dyke's Wild Blueberry Drizzle and Quinoa Salad
Yield: 6 Servings
Recipe By: Matthew Krisan
Mateus Bistro Main Course | Appetizers
Wild Blueberry Grunt
Yield: 6 Servings
Recipe By: Renée Lavallée
The Canteen Dessert | Summer | year round
South Shore Spritzer
Recipe By: Katie Gratto
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Local Apple Breakfast Parfait
Local Apple Breakfast Parfait
Yield: 2 servings
Van Meekeren Farms Ltd. breakfast | Brunch | Dessert
Pink cocktail with raspberry garnish sitting in front of old window.
The Midsummer's Night
Recipe By: Jordan Guy Dickie
Craft Cocktails by Select Nova Scotia Beverage | cocktail
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
Recipe By: Collin Stone
Wild Pasture Farm Fabian Hamilton & Susan teBogt Main Course
Love you to the Moon
Recipe By: James Gallant
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Apple of my Eye
Recipe By: Shane Beehan
Craft Cocktails by Select Nova Scotia Beverage | cocktail
La Vie en Rosé
Recipe By: Elizabeth Ward
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Fisherman's Rum Cup
Recipe By: Chris Green
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Wild Blueberry Buckle
Yield: 4 to 6 Servings
Recipe By: Renée Lavallée
The Canteen Summer | year round | Dessert
Haskapa Matcha Panna Cotta
Recipe By: Luis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Dessert | Summer
The Pressure Drop
Recipe By: Tim Evans
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Nova Scotia Veggie Frittata
Nova Scotia Veggie Frittata
Yield: Serves 4 to 6
Recipe By: The Kilted Chef, Alain Bossé
Select Nova Scotia breakfast | Brunch
Chanterelle Country Inn Wild Blueberry Pie
Yield: 6 to 8 people
Recipe By: Earlene Busch, Proprietor
Chanterelle Country Inn & Cottages Baking | Dessert
A Place Beyond the Pines
Recipe By: Coady LeBlanc
Craft Cocktails by Select Nova Scotia undefined
Pork Porchetta Dinner
Yield: 4 to 5 Servings
Recipe By: Earlene Busch, Proprietor
Chanterelle Country Inn & Cottages Main Course
Hand pouring cocktail into rock glass in front of bookcase.
Ezra's Breakfast
Recipe By: Matt Dash
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Nova 75
Recipe By: Ian Dexter
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Tourtiere
Yield: 2 pies
Recipe By: Renée Lavallée
The Canteen Main Course | year round
Nova Scotia Veggie Marinara & Meatballs Over Zucchini Spirals
Nova Scotia Veggie Marinara & Meatballs Over Zucchini Spirals
Yield: Serves 4
Recipe By: The Kilted Chef, Alain Bossé
Select Nova Scotia Main Course
Nova Scotia Pulled Pork & Slaw
Nova Scotia Pulled Pork & Slaw
Recipe By: The Kilted Chef, Alain Bossé
Select Nova Scotia Lunch
Grilled Vegetables & Mussel Pizza
Recipe By: Alain Bossé / Kaija Lind
The Kilted Chef / Aquaprime Mussel Ranch Mains
Oysters Gratineed with Nova Scotia Sparkling Wine Sabayon
Recipe By: Mark Gabrieau
Gabrieau’s Bistro Seafood | Main Course | Appetizers
Rosé on the River
Recipe By: Jeffrey Van Horne
Craft Cocktails by Select Nova Scotia Beverage | cocktail
The Trapped Lobster
Recipe By: Carly LeCocq
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Succotash & Fresh Tomato Salsa Dip
Recipe By: Alain Bossé / Susan Langille & Ed Lakenman
The Kilted Chef / Lakenman’s Farm Appetizers
Chickpea & Root Vegetable Stew
Recipe By: Dave Smart & Krista Armstrong
Front and Central Main Course
Haskapa Hot Smoked Sauce
Recipe By: Luis Clavel / Ross MacNeil
Seasons by Atlantica / Haskapa Appetizers | Sauce
Apple Carrot Slaw
Yield: 2 to 4 Servings
Recipe By: Renée Lavallée
The Canteen Fall | Salads | Sides
The Darkest Depths
Recipe By: Kyle Lantz
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Apple Cranberry Chutney
Recipe By: Chris Velden
Flying Apron Cookery Sides
Seafood Quiche w/ Mussel Hollandaise Sauce
Yield: 6 Servings
Recipe By: Daryl MacDonnell
Keltic Lodge Resort Main Course
NS Wild Blueberry Crisp
Nova Scotia Wild Blueberry Crisp
Recipe By: Chef Alain Bossé
Wild Blueberry Producers Association of Nova Scotia Dessert
Candied Maple Salmon with Maple Almond Brussel Sprouts and Maple Balsamic Greens
Yield: 2 Servings
Recipe By: Mike Adams
Black Rock Bistro Main Course | Seafood | Side Dishes
Annapolis Sour
Recipe By: Ali Knip
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Chicken Fricot
Yield: 4 Servings
Recipe By: Renée Lavallée
The Canteen Soups and Chowders | year round | Main Course
Purple drink in rocks glass in front of yellow wall.
Wild Blue Rum Runner
Recipe By: Rob Laceby
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Rhubarb White Chocolate Bread Pudding
Yield: 8 Servings
Recipe By: Kathy Jollimore
Eat Halifax Side Dishes
Digby Pine's Fish Cakes w/ Crunchy Cashew Coleslaw
Recipe By: Dale Nichols
Rigby Pine's Resort & Spa Main Dish | Sides | Seafood
Purple cocktail with black sea salt sitting on frothy top.
Fog Horn
Recipe By: Audrey Duggan
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Nova Scotia Pulled Chicken Sliders
Nova Scotia Pulled Chicken Sliders
Yield: Makes 8
Recipe By: The Kilted Chef, Alain Bossé
Select Nova Scotia Lunch
Mussels with Hard Nova Scotia Cider
Yield: 5 Servings
Recipe By: Renée Lavallée
The Canteen Seafood | Main Course | Appetizers
Wild Blueberry Maple Scones
Yield: 10 to 12 small biscuits
Recipe By: Renée Lavallée
The Canteen Baking | Summer | year round
Nova Scotia Mac & Cheese Panini w/ Warm Roasted Beet Salad
Recipe By: Mike Black
Black Spoon Bistro Main Course
Four Season Arugula Salad
Recipe By: Bee Choo Char / Sina Wagner & Owen Roberts
Gio Restaurant / Four Seasons Farm Salads
Sea Salt Caramel
Yield: 2 cups
Recipe By: Alain Bossé
The Kilted Chef Desserts | Sauce
Peach Mule
Recipe By: Steven Cross
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Nova Scotia Braised Lamb Shank
Nova Scotia Braised Lamb Shank with Vanilla-scented Sweet Potato Puree
Yield: 4 Servings
Recipe By: Bryan Corkery
Oceanstone Seaside Resort Main Course
Maple Coffee Beef Short Ribs
Yield: 4 Servings
Recipe By: Jessi Gillis
Highland Drive Storehouse Winter | Main Course
Salted Caramel Apple Poutine
Recipe By: Alain Bossé
The Kilted Chef Desserts
Le Caveau Seafood Chowder
Yield: 6 to 8 people
Recipe By: Jason Lynch
Le Caveau Restaurant at Grand Pré Winery Seafood | Soups and Chowders
Crispy Five-Spice Pork Belly
Recipe By: Bee Choo Char / Sina Wagner & Owen Roberts
Goo Restaurant / Four Seasons Farm Mains
Fall Harvest Salad
Yield: 4 to 6 Servings
Recipe By: Alan Crosby
White Point Beach Resort Salad | Sides
Nova Scotia Lamb on a Bed of Apples and Onions
Yield: 4 to 6 Servings
Recipe By: Alain Bossé
The Kilted Chef Main Course
Wild Blueberry Compote with Digby Scallops
Recipe By: Dale Nichols / Carole Downey
Digby Pines Resort / Downey's Delicious Mains
Crobster Roll
Yield: Makes 4 rolls
Recipe By: Renée Lavallée
The Canteen Main Course | Seafood
Annapolis Valley Torte
Yield: 1 cake. Serves 4 to 6 people
Recipe By: Renée Lavallée
The Canteen Baking | Fall
Life Round Here
Recipe By: Griffin Cox
Craft Cocktails by Select Nova Scotia Beverage | cocktail
Tomato & Basil Bisque
Recipe By: Mike Black / Ron Muise
Black Spoon Bistro / Wandering Shepherd Cheese Mains | Soups and Chowders | Appetizers