Heating Instructions

We like to think of this as our 'North by Southwest' Chili. We've crossed big tender pieces of lean grass-fed Ontario Bison, dried cranberries and a local coffee stout with a rich Southwestern inspired chili made with tomatoes, black beans and a touch of smoky chipotle chilies. Big flavours, not spicy!  

Heating Instructions

Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! Delicious served with our Wild Rice Pilaf.

Heating Instructions

The ultimate comfort food…? Quite possibly! We slow-“braise”, sous vide, our Buschbeck Farms lamb shanks with roasted garlic, onions and a touch of rosemary, to create a truly soul-satisfying combination of flavours and melt-in-your-mouth lamb. The juices in the pouch can be simmered down to make a very rich tasting sauce! Delicious served with our Roasted Garlic Smashed Potatoes   and Roasted Vegetable Medley.

Kit includes:

• 1 Roasted Onion and Garlic Lamb Shank
• 150g Roasted Garlic Smashed Potatoes
• 150g Roasted Vegetable Medley

Heating Instructions

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs paired with our delicious Portobello Smashed Potatoes.

Kit includes

• 1 Confit Duck Leg                                 
• Red Wine Sauce pouch 300g
• Portobello Smashed Potatoes 150g 

Heating Instructions

Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Confit Duck Leg (Quack!)  instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions garlic and fresh herbs. Two pouches make up this One Pot entree.  Try it served over our Portobello Smashed Potatoes, can be purchased as a Dinner Kit.

Heating Instructions

Inspired by the massive bone-in Rib Eye beef steak...the Tomahawk. This is a long-bone pork loin chop that we cook sous vide with our very own Bacon Butter! Whipped butter, smoky bacon fat, chopped bacon, roasted onions and garlic. Mmmmmm....bacon..... So tasty served with our Poutine Smashed Potatoes.

Heating Instructions

Recommended Finishing Steps

• Heat the chop following the Heating Instructions link above. Once it has been heated, remove them from the pouch, saving all of the juices in the pouch. 
• Place it in a frying pan and sear over med-high heat for 1-2 minutes per side. Or place on a preheated barbecue for 1-2 minutes per side. 
• Remove the chop from the pan or barbecue and add the pouch juices/bacon butter from the pouch to the pan. Bring to a boil and reduce until it begins to thicken up. Remove from the heat.
• Plate the chop and drizzle the reduced juices and bacon butter over top. Garnish with a sprig of rosemary.

 Heating Instructions

A fillet of our Jail Island Atlantic Salmon is cooked with a very summery blend of fresh lemon juice, lots of fresh Genovese basil, and a hint of garlic. Very refreshing! Great served chilled on a salad (pouch juices can be used as your salad dressing), or heated with a side of our Greek Rice. 

Heating Instructions