A classic slow-cooked, French Provençale dish of tomato, zucchini, eggplant, sweet peppers, onions and garlic….lots of garlic...seasoned with Herbes de Provence. Makes a wonderful side dish or a vegetarian/vegan main course. A part of our Paris Bistro Dinner Kit and a fantastic accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions.
Photos presently unavailable for each sauce, except where used in product pictures.
Balsamic Plum-Butter BBQ Sauce V GF
Coffee Porter BBQ Sauce VForty Creek BBQ Sauce V GFNiagara Peach Sticky Rum BBQ Sauce (seasonal) V
Sticky Rum BBQ Sauce V GF
Asian Raspberry Sauce
Roasted Garlic Smashed Potatoes
We roast local organically grown garlic in olive oil and smash it into our russet and red skin potatoes, with sea salt, butter and buttermilk. These potatoes cry out for our Roasted Confit Duck Leg!
Portobello Smashed Potatoes
A rich and earthy mushroom, the Portobello adds a wonderful depth of flavour to smashed russet potatoes, made extra creamy with the addition of roasted garlic-infused extra-virgin olive oil. A wonderful accompaniment to our Braised Lamb Shank with Roasted Garlic and Onions, Roasted Confit Duck Leg, or Grilled Petite Tender with Portobello Mushroom and Port Stuffing.
A wonderful accompaniment to all things tropical! Our rice is cooked in a flavourful broth laced with coconut milk. Try serving this with our Grilled Mojito Chicken Breast or our Grilled Asian 8-Spice Duck Breast.
Recommended Finishing Steps
Wild Rice Pilaf
An elegant side dish that highlights the nutty flavour of wild and white rice in combination with caramelized onions, and fresh herbs. This pairs extremely well with all of our Stuffed Chicken Breasts.