WILD BLUEBERRY MARINATED FLANK STEAK
Turn an affordable cut of beef into a tender, flavourful meal with our Wild Blueberry Maple Meat Marinade. Cook it in cast iron or on the grill, then rest and slice thinly across the grain.
EVERYDAY GARDEN SALAD WITH WILD BLUEBERRY DRESSING
A flexible everyday salad made with garden lettuce, local microgreens, cheese, seeds and our Wild Blueberry Dressing. Use what is growing nearby and make it your own.
AN EASY EVERYDAY CHARCUTERIE BOARD
Build a simple charcuterie board with local Nova Scotia cheeses, Wild Blueberry Preserve, crackers and everyday ingredients you will happily use again.
Sourdough Discard Pumpkin Spice Muffins
Soft, warmly spiced pumpkin muffins made with sourdough discard and simple pantry ingredients. Use cold discard straight from the refrigerator or room temperature discard from the counter, then add walnuts, chocolate chips or both.
SOURDOUGH DISCARD APPLE CRISP
Warm, gently spiced apples baked beneath a golden sourdough oat topping. This easy autumn dessert is lightly sweetened and works with cold discard straight from the refrigerator or room temperature discard from the counter.
Warm Maple Apples with Coconut Milk Kefir and Toasted Pecans
Warm cinnamon maple apples finished with a small spoonful of cool coconut milk kefir and toasted pecans for a simple autumn breakfast or dessert.
Wild Blueberry Maple Balsamic Roasted Vegetables
Squash, carrots, potatoes and red onion roasted with Wild Blueberry Maple Balsamic Dressing, with optional feta and toasted pecans for a simple autumn side.
Cast Iron Wild Blueberry Maple Glazed Chicken
Bone in chicken marinated in wild blueberry and maple, roasted with onions in a cast iron skillet and finished with a sticky Wild Blueberry Preserve glaze.
Sourdough Discard Biscuit Stuffing
A rustic sourdough discard stuffing made with torn herb biscuits, buttery onion and celery, sage and thyme, baked until soft in the middle and beautifully crisp on top.
Leftover Turkey, Melted Brie and Wild Blueberry Preserve on Sourdough
Leftover turkey, melted Blomidon Brie and Wild Blueberry Preserve grilled between thick slices of sourdough. The day after Thanksgiving done properly.
Sourdough Discard Herb Dinner Biscuits
Soft, buttery sourdough discard biscuits with fresh rosemary, thyme and chives. An easy homemade bread for Thanksgiving or any autumn supper.
Autumn Roasted Squash, Apple and Goat Cheese Salad with Wild Blueberry Dressing
Roasted squash, crisp apple, creamy goat cheese, toasted pecans and Go West Homestead Microgreens, tossed with our Wild Blueberry Maple Balsamic Dressing.
Wild Blueberry Glazed Sausage Bites
Browned sausage bites finished in cast iron with a glossy wild blueberry glaze. An easy autumn appetizer made for sharing around the table.
Baked Blomidon Brie with Wild Blueberry Preserve and Maple Pecans
Warm Blomidon Brie topped with our Wild Blueberry Preserve and maple pecans, served right from the skillet on torn sourdough or discard crackers. An easy appetizer with a Nova Scotian flair, that works beautifully as an appetizer or dessert.
Gut Friendly Avocado Toast with Coconut Kefir
A fresh and satisfying avocado toast finished with coconut milk kefir, crisp radishes, tomatoes and microgreens.
Creamy Coconut Frozen Berry Bites
Creamy little bites made with berries, banana, and coconut milk kefir. A simple frozen treat for warm afternoons, busy children and anyone who needs something cool and nourishing.
Easy Sourdough Discard Crackers
Turn your sourdough discard into thin, crisp olive-oil crackers made for cheese boards, preserves and crowded tables.
Egg-Rich Sourdough Discard Pancakes
Thin, tender and egg-rich, these spelt and sourdough discard pancakes work equally well for breakfast, sandwich rounds or a smoked-cheddar and wild-blueberry preserve treat.