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 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.
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.