Chanelle (chezchanelle) is back with these nutritious and easy quesadillas that make the perfect work from home lunch.
Ready in just 10 minutes! This version is vegetarian but feel free to add your favourite Grimm’s meat!

Ingredients

• 4 Grimm’s Organic Original Flour Tortillas
• 5 tbsp olive oil, divided
• 3 cloves garlic, minced or pressed
• 1 tsp ground cumin
• 1 can chickpeas, rinsed and patted dry
• 1 1/2 cups fresh spinach, roughly chopped
• 1/2 cup pickled banana peppers, chopped
• 1 cup marble cheese, grated
• salt and pepper to taste
  optional garnishes: cilantro, lime, avocado

Preparation

1. Preheat a sauté pan over medium heat with 3 tbsp olive oil. Add minced garlic and cumin and sauté until fragrant, about 3 minutes.
2. Add rinsed chickpeas and sauté for about 5 minutes. Add spinach and banana peppers and cook for about 2 minutes, or until the spinach is wilted.
3. Remove the filling from the pan and set aside. Wipe the pan clean and heat 1 tbsp oil over medium high heat. Meanwhile, fill each quesadilla with 1/2 cup of filling and 1/4 cup grated cheese. Fold in half and place two at a time in the preheated sauté pan, grilling each side for about 3 minutes or until golden brown. Repeat the same steps for the last two quesadillas.
4. Top with your favourite herb and a squeeze of lime juice & enjoy a hot lunch!

Put down that takeout menu! Need a quick and easy weekday meal that packs delicious flavour and is kid friendly? siftandsimmer has the perfect recipe for you!

Ingredients

Preparation

1. In a large wok over high heat, add 1 tsp oil and the beaten eggs. Stir and scramble for 2-3 minutes, until almost fully cooked. Transfer to a clean bowl. Set aside.
2. Add the remaining 2 tsp oil and the cooked rice. Stir constantly, moving the rice around the wok. Add in the onion and keep stirring for another 1-2 minutes, until the onion becomes fragrant. Next, add in the Ham Garlic Sausage and stir fry for another 2 minutes. Add in the scrambled egg and mix with the rice until the egg is fully cooked.
3. Season with 1 tsp soy sauce and black pepper, and add in the drained pineapple tidbits and the frozen peas. Continue stirring for 3-4 minutes, or until the peas are warmed through.
4. Remove from heat. Serve fried rice in bowls and garnish with a drizzle of toasted sesame oil and chopped green onions. Add some chilli oil if you like. Enjoy while hot.

Our spin on a traditional British meal, comfort food at it’s best. Our British Banger Sausages smothered in onion and mushroom gravy on top of fluffy mashed potatoes.

Ingredients

• 1 pkg of Grimm’s British Banger Sausage
• 1 medium yellow onion, thinly sliced
• 1 cup of cremini mushrooms, sliced
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tbsp flour
• 1 1/4 cup water
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1/2 tsp freshly ground black pepper
• 1 cup frozen or fresh peas
• 2-3 large potatoes (for your favourite mashed potatoes recipe)

Preparation

Mashed Potatoes:

1. Make your favourite mashed potatoes recipe.
   You can also substitute with cauliflower mash or sweet potatoes.

British Banger Sausage:

1. On medium heat, warm 1 tbsp olive oil and cook sausages until they are lightly crisp and golden brown on the outside.

Mushroom and Onion Gravy:

1. In a heavy skillet over medium heat, caramelize onion and mushrooms in olive oil & butter.  Stir frequently, until browned (about 10 minutes).  Add flour and stir for 1 minute.
2. Stir in water, beef broth, Worcestershire, soy sauce, pepper and reduce, scraping up brown bits until gravy is thickened (about 8 to 10 minutes). Add additional Worcestershire or Soy sauce to taste.
3. To finish, toss in a cup of fresh or thawed frozen peas and serve over the sausages and mashed potatoes.

loveinmyoven gets creative and shows us how to make a fun and healthy snack using our Yours Naturally Lean Turkey Pepperoni.

Ingredients

Preparation

1. Cut 8 pepperoni sticks in half, lengthwise, then in half again (4 long pieces in total).
2. Fill a large, shallow bowl with warm water. Set up your work station: the rice paper, the warm water, then the veggies and pepperoni, all in a row. Start by taking one piece of rice paper and holding it in the warm water for 5 seconds. Remove it, shake off excess water and place it down on a flat surface, like a cutting board. Allow it to sit for about 15 seconds, then begin adding fillings to the bottom third of the rice paper. Sprinkle some romaine first, followed by the cheese, then add 2-3 pepperoni quarters, some pickles, a slice of cucumber and bell pepper.
3. Grabbing the bottom of the rice paper, fold it tightly over the filling, tucking it in. Begin rolling, tucking in the sides as you go. Finish rolling it up and place it in a serving dish before repeating with the remaining rice paper and filling.

Honey Mustard Dip

1. In a small bowl, whisk together the honey, mayonnaise, vinegar, and dijon mustard. Sprinkle cayenne pepper to taste. Serve with the salad rolls or store covered in the fridge.

Salad rolls are best enjoyed immediately or, if making ahead, wrap individually in plastic wrap and store in an airtight container in the refrigerator for up to 1-2 days.

Nothing beats a homemade meal made with love and this heart-shaped Bratwurst & Feta Phyllo Pie by ZimmysNook is bursting with it.

Ingredients

• 3 Grimm’s Fine Foods Bratwurst Sausage (8 oz – casing removed)
• 3/4 cup Feta Cheese, crumbled
• 3 small leeks – white part only (rinsed, dried & diced – approximately 1 1/2 cups)
• 1 small red onion, diced
• salt & freshly and ground pepper
• 2 tbsp olive oil, divided
• 1/2 cup roasted pickled red pepper, diced
• 1/2 cup ricotta cheese
• 1 egg
• 1 tbsp fresh oregano, finely chopped
• 12 sheets phyllo dough, thawed
• 1/2 cup butter, melted
• 1 egg
• 1/3 cup plain Greek yogurt
• 10 inch loose bottom heart pan (or 9 inch loose bottom round tart pan)

Preparation

1. In a pan over medium heat, add 1 tbsp olive oil, the chopped onion and leeks. Sprinkle with a little salt & pepper, then cook until soft and slightly golden. Add red pepper and mix to combine and cook (about 1 minute). Remove to a small sheet pan to cool.
2. In the same pan, over medium heat, add 1 tbsp olive oil and Grimm’s Bratwurst Sausages. Using a spatula, break the sausages into little pieces and cook for 5 to 7 minutes until browned. Move the sausage to a plate lined with a paper towel to drain fat, then add the sausage to the vegetables.
3. In a small bowl, beat 1 egg, then add oregano and ricotta. Whisk until smooth, add Feta Cheese and mix to combine.
4. Pour the cheese mixture over the sausage and vegetables and combine.
   The filling is complete.
5. Preheat oven to 375°F.
6. Prepare the baking pan, with a piece of parchment, cut to fit the bottom of the pan.
7. Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter, and then add the 2nd sheet of phyllo and brush the edges lightly with butter. Spread 1/6 of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart-shaped pan (if using a round pan, form into a tight swirl and place in the centre of pan). Continue brushing, filling and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).
8. In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle, the mixture over the pie and use a pastry brush to spread it evenly over the phyllo.
9. Bake at 375°F until golden brown (30-40 minutes).  Use tin foil to cover the edges if they begin to brown too quickly.
10. Perfect to make ahead of time and reheat before serving.

Yes, you read that right… Bacon and Doughnuts brought to you by the talented ibake.yeg, just in time for Valentine’s Day.

Ingredients

Preparation

Doughnuts

1. Preheat oven to 350°F. Grease doughnut pan.
2. In a bowl, mix together flour, brown sugar, cocoa powder, baking soda, and salt.
3. In another bowl mix together melted butter, egg, buttermilk, vanilla, and red food colouring. Ensure that all ingredients have been well incorporated.
4. Pour dry ingredients into wet and mix. Once again ensure that all ingredients have been well incorporated. Make sure not to over mix.
5. Pour doughnut batter into doughnuts tray.
6. Bake in the preheated oven until a toothpick inserted in the centre comes out clean, approximately 10 to 12 minutes.
7. Allow doughnuts to cool in doughnut tray and then remove from tray and place on the cooling rack.

Doughnut Glaze

1. In a stand mixer, whip together room temperature cream cheese and room temperature butter.
2. Add powdered sugar 1/4 cup at a time.
3. Add vanilla.
4. Add cream. You may add more cream to thin out glaze until you reached your desired consistency. Add in 1/2 tbsp increments.

Candied Bacon

1. Preheat oven to 375°F and line baking tray with parchment paper.
2. Place Grimm’s Double Smoked Side Bacon strips on parchment paper and top each strip with 1 tbsp of brown sugar.
3. Cook bacon for approximately 5 -7 mins and then flip over and cook for approximately an additional 5 minutes.
4. Remove from oven and allow to cool. Once cooled, chop up bacon.

Assembling the doughnuts

1. Once doughnuts have completely cooled, dip doughnuts into the glaze and place back onto the cooling rack.
2. Sprinkle with Grimm’s Double Smoked candied bacon.

This gourmet style quesadilla, made with our Organic Multigrain Tortillas and served with fresh avocado and pea guacamole, is packed with flavour and can be served as an appetizer or main course.

Ingredients

Preparation

Avocado and Pea Guacamole

1. In a food processor, pulse together the avocado, peas, lime juice, garlic, cumin, salt, and pepper until combined but still chunky. Stir in green onions, jalapeño, and cilantro.

Quesadillas 

1. Heat 2 tbsp olive oil in a large skillet set over medium-high heat. Cook mushrooms, leeks, thyme, salt, and pepper for 8 to 10 minutes or until mushrooms are golden and leeks are tender.
2. On half of each tortilla, sprinkle the fontina cheese first, followed by the mushroom mixture and goat cheese. Fold each tortilla over to enclose filling.
3. Brush remaining olive oil over the skillet and set over medium heat. Cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese melts. Cut each quesadilla into three wedges. Serve with avocado and pea guacamole.

Prepping for game day? Ran out of time to put something together for that pot-luck tonight? This Pepperoni Cheese Ball from hereforthefoodie is easy to make and a delicious blend of spicy and creamy.

Ingredients

• 2-3 Grimm’s Hot Pepperoni, sliced into small pieces
• 454 g light cream cheese
• 2 cups sharp cheddar cheese, shredded
• 2-3 green onions, chopped
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp garlic powder
• salt and pepper to taste

Preparation

1. In a large bowl, soften cream cheese until smooth. Add remaining ingredients to a bowl and mix well.
2. Prepare mixture into a ball and wrap with plastic wrap to shape into cheeseball, refrigerate for 1 hour, until firm. Serve with crackers or your choice of vegetables.

Looking for a lighter version of a quick family favourite?
This veggie and sausage pasta skillet from @loveinmyoven will have a nutritious meal on the table in 30 minutes.

Ingredients

• 1 pkg Grimm’s Fine Garlic Sausage (375 g), sliced in to 1/2 inch rounds
• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 3 cups short-cut pasta
• 2 cups cauliflower florets
• 1 cup chicken stock (or sub vegetable stock for a lighter dish)
• 2 cups 1% milk
• 2 tbsp all-purpose flour
• 1 cup frozen peas
• 3/4 cup parmesan cheese, grated
  optional: crispy onions, black pepper, for garnish

Preparation

1. Heat a large 12 inch skillet or frypan over medium high heat and add the olive oil. Allow the oil to heat up for 1-2 minutes before adding the diced onion and minced garlic. Sauté the onion and garlic for a couple of minutes before adding the sausage rounds. Fry the sausage until brown and crispy, about 5 minutes.
2. Add the pasta, cauliflower, stock, milk, and flour. Stir everything together until combined, being sure the flour is thoroughly dispersed into the liquid. Bring the mixture to a boil, then turn down to simmer over low medium heat for 10-11 minutes, or until the pasta is fork-tender. Keep the lid on, with a slight crack to allow steam to escape.
3. Turn the heat to low, and add the frozen peas and parmesan cheese. Stir to combine and cook for 5 minutes. Serve immediately, topped with crispy onions and black pepper for garnish.

Leftovers can be stored in an airtight container, for up to 2 days, or frozen for up to 2 months. Store the leftovers without the crispy onions.

Kebabs are delicious and easy to put together, all you need is meat and your favourite veggies. We used our Belgian Beer and Smoked Gouda Bavarian Smokies along with bell peppers, onions, and zucchini for these.

Ingredients

• Grimm’s Belgian Beer and Smoked Gouda Bavarian Smokies
• bell peppers
• onion
• zucchini

Preparation

1. Slice smokies and vegetables.
2. Alternate on skewers.
3. Grill for 3 minutes each side, brushing with oil in between.

Sausage rolls are a classic party appetizer, our version is made with our Breakfast Sausage, balsamic caramelized onions and herbs.

Ingredients

• 1 pkg Grimm’s Breakfast Sausage 
• 1/4 tbsp ground nutmeg 
• 1/2 tbsp fresh rosemary, finely chopped
• 1 large red onion, thinly sliced
• 3 garlic cloves, sliced
• 1 1/2 tbsp olive oil
• 2 tsp dijon-style grainy mustard
• 1 tbsp maple syrup 
• 2 tbsp balsamic vinegar 
• 1 tbsp tamari soy sauce
• 1 pack ready to roll Pillsbury crescent dough (235 g – the dough for 8 rolls)
• flour for dusting work surface 
• 1 egg
• 1 tbsp milk
• white sesame seeds

Preparation

1. Preheat oven to 350°F. 
2. Warm olive oil in a frying pan over medium heat and sauté the onion for 2 minutes.  Add garlic and continue sautéing until onions turn light brown.  Add mustard, maple syrup, balsamic and tamari, then stir and cook until caramelized, about 3 minutes. Remove from heat and let cool.
3. Remove casings from sausages. Place the sausage meat in a bowl, add rosemary and nutmeg, mix well.  Add the caramelized onion mixture and stir thoroughly to combine with sausage meat. 
4. Dust flour on a work surface. Separate dough in half and roll into 1/4 inch rectangles (do not separate into triangles).  Place the sausage and onion mixture lengthwise in the centre of the rectangles. Beat egg with milk and brush the egg and milk mixture onto one edge of dough and roll to close
5. Cut rolls into 1 inch pieces with a sharp knife and place on a lined baking sheet. Sprinkle with sesame seeds and bake for 20 minutes, until golden brown and cooked thoroughly.  Transfer to a serving tray and enjoy. 

Newfoundland Blogger crumbtopbaking created this delicious and easy to make Sausage Frittata with Peppers & Onions, which is exactly what a holiday brunch should be.

Ingredients

• 2 cups Grimm’s Kolbassa Sausage Bites, sliced 1/4 inch thick
• 2 tbsp extra virgin olive oil, divided
• 1 cup red onion, chopped
• 3/4 cup red pepper, chopped
• 3/4 cup green pepper, chopped
• 1/4 cup jalapeño pepper, chopped
• 3 garlic cloves, minced
• 6 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp ground black pepper

Preparation

1. Add 1 tbsp of olive oil to a 10 inch cast-iron skillet and heat over medium heat.
2. Add the sausage slices to the skillet and brown on both sides. This should take about 5-7 minutes. Transfer to a plate and set aside.
3. Carefully grease the bottom and sides of the skillet with the remaining 1 tbsp of olive oil. Add the chopped peppers and onions and sauté for 2-3 minutes, or until they start to soften. Add in the garlic and cook for another 2 minutes, stirring frequently to ensure the garlic doesn’t burn.
4. Add the sausage back in and stir everything around to ensure even distribution.
5. In a medium sized bowl, whisk together the eggs, salt, red pepper flakes, and pepper. Pour over the sausage mixture. (You may need to reduce the heat to medium low to ensure the frittata doesn’t burn on the bottom. You can also swirl the egg around the edges of the pan to help it seep down around the frittata and cook quicker).
6. Cook for 5-7 minutes, or until the eggs start to set around the edges.
7. Place the frittata in the oven and broil for 2-3 minutes, or until the eggs are set and the frittata is browned on top.
8. Remove from oven and let rest for a few minutes before cutting into slices and serving.
9. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.