Our Recipes

Herb Crusted Leg of Lamb

  • Prep: 10 Mins
  • Cook: 2 Hours
  • Portions: 8
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Roast lamb

Ingredients You'll Need

  • 1 Meridian Free Range boneless leg of lamb 4-5 lbs
  • Salt & freshly ground pepper, to taste
  • 2 ½ cups fresh bread crumbs
  • 2 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • ¼ cup olive oil
  • ¼ cup Dijon mustard

Directions

  1. Pat the lamb dry. Generously season with salt and pepper. Let stand at room temperature for 2 hours
  2. Preheat an oven to 400ºF
  3. In a bowl, stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper
  4. Coat the lamb on all sides with the mustard
  5. Pack the bread crumb mixture on the underside of the lamb
  6. Place the lamb, fat side up, on a rack in a large roasting pan
  7. Pack the remaining bread crumb mixture on the top and sides of the lamb
  8. Transfer the pan to the oven and roast for 30 minutes
  9. Reduce the oven temperature to 350ºF
  10. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140ºF for medium-rare, approximately 1 1/4 to 1 1/2 hours more
  11. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes
  12. Carve the lamb into thin slices and arrange on a warmed platter

Herb Crusted Leg of Lamb

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Free Range Meatloaf Cupcakes

  • Prep: 10 Mins
  • Cook: 35-40 Mins
  • Portions: 4
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Meatloaf cupcakes

Ingredients You'll Need

  • 1 lb. Meridian Free Range Extra Lean Ground Beef
  • 1 Free Range Egg
  • 3/4 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/2 cup quick oats
  • 1 tsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. Worcestershire sauce
  • 1/4 cup bread crumbs, crushed
  • 2/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 tsp. mustard
  • 2 cup mashed potatoes

Directions

  1. Preheat oven to 350F
  2. Place mashed potatoes in a ziplock or piping bag and set aside
  3. Combine ketchup, mustard, and brown sugar and mix well
  4. In another bowl mix ground beef, egg, milk, cheese, oats, garlic powder, onion powder, salt, Worcestershire, and bread crumbs and mix well
  5. Press ground beef mixture into a muffin pan
  6. Spread the top of each meatloaf muffin with the ketchup mixture
  7. Bake for 35-40 minutes, until ground beef is thoroughly cooked
  8. Allow meatloaf muffins to sit for 5 minutes
  9. Remove muffins from pan and pipe on mashed potato frosting

Free Range Meatloaf Cupcakes

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Bowtie Pasta with Mushrooms & Goat Cheese

  • Prep: 5 Mins
  • Cook: 20 Mins
  • Portions: 5-7
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Mushroom pasta

Ingredients You'll Need

  • 1 (16 oz package) of uncooked bowtie pasta
  • 24 oz. fresh cremini or shiitake mushrooms, sliced
  • 2 tbsp. butter
  • 2 tbsp. oil
  • 1/4 cup garlic, minced
  • 1/3 cup white wine
  • 1/2 cup heavy whipping cream
  • 1 tsp. salt
  • 1/4 cup parmesan cheese
  • 2 cups spinach, chopped
  • 6 ounces goat cheese

Directions

  1. Cook pasta to package directions, drain and set aside
  2. In a large skillet, heat butter and oil over medium high heat
  3. Add mushrooms and saute until golden brown and soft
  4. Add garlic and white wine and stir
  5. Add whipping cream and salt, then stir to combine
  6. In a large pot, toss pasta with the mushroom mixture
  7. While the pasta is still warm, stir in parmesan cheese
  8. Just before serving, stir in the spinach and goat cheese

Bowtie Pasta with Mushrooms & Goat Cheese

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Avocado Tomato Mozzarella Salad

  • Prep: 10 Mins
  • Portions: 4
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Tomato avocado mozza salad

Ingredients You'll Need

  • 2 Avocados (peeled, pitted and sliced)
  • 3 Tomatoes (sliced)
  • 4 cups mixed greens
  • 1 ball fresh mozzarella cheese, sliced
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. basil
  • salt and pepper, to taste

Directions

  1. Put mixed greens, avocados, tomatoes, and mozzarella in a bowl
  2. Drizzle with olive oil
  3. Add basil, salt and pepper
  4. Mix lightly
  5. Divide onto 4 plates or bowls

Avocado Tomato Mozzarella Salad

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Salmon & Quinoa Cakes

  • Prep: 15 Mins
  • Cook: 40 Mins
  • Portions: 16 Cakes
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Salmon cakes

Ingredients You'll Need

  • 1 lb. Meridian Sockeye Salmon Fillets, skin removed
  • 1 1/2 cup quinoa, cooked & cooled
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/3 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. paprika
  • Olive Oil
  • Salt and pepper

Directions

  1. Preheat oven to 425F
  2. Rub salmon with olive oil and season with salt and pepper
  3. Place salmon on a foil lined baking sheet and roast for 10 minutes
  4. Cook until salmon is just slightly undercooked and can be flaked with a fork
  5. In a bowl, combine flaked salmon, quinoa, green onion, parsley, mayonnaise, dijon mustard, egg, lemon juice and paprika
  6. Season with salt and pepper
  7. Shape salmon mixture into 2 inch wide cakes
  8. Pour olive oil in a skillet over medium heat
  9. Fry salmon cakes for 4-5 minutes per side, until golden brown
  10. Repeat with the remaining cakes

Salmon & Quinoa Cakes

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Seared Ahi Tuna Salad

  • Prep: 10 Mins
  • Cook: 5 Mins
  • Portions: 2 Servings
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Ahi tuna salad

Ingredients You'll Need

  • 1 Ahi Tuna Steak, approx. 6 oz.
  • 2 tsp. five spice powder
  • 1 tsp. Meridian House Seasoning
  • 1/2 Cup sesame seeds
  • Vegetable Oil, for brushing the pan
  • 10 oz. baby green salad mix
  • 4 radishes, sliced
  • 1/2 long english cucumber thinly sliced
  • 3 cups cherry tomatoes, sliced in half
  • 1 tsp. wasabi paste
  • 1 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 6 tbsp. extra virgin olive oil
  • Salt & fresh ground pepper

Directions

  1. Coat ahi tuna steak with five spice powder and Meridian House Seasoning
  2. Spread the sesame seeds out on a plate, then press into the sesame seeds to coat
  3. Heat grill pan over high heat
  4. Wipe pan with a thin layer of oil
  5. Add tuna steak to the hot cooking surface and sear tuna for 2 minutes on each side
  6. Combine greens, radishes, tomatoes and cucumber
  7. In a small bowl, whisk wasabi, vinegar and soy sauce
  8. Slowly, whisk in oil and combine dressing well
  9. Drizzle dressing over salad and toss evenly to coat
  10. Slice tuna on an angle and arrange on the salad

Seared Ahi Tuna Salad

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Prawn Wonton Soup

  • Prep: 20 mins
  • Cook: 20 Mins
  • Portions: 6
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Wonton soup

Ingredients You'll Need

  • 1 tbsp. sesame oil
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, freshly grated
  • 4 cups chicken broth
  • 1/4 lb. ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tbsp. yellow miso paste
  • 1/2 lb. prawns, peeled. deveined & diced
  • 2 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 1 tbsp. oyster sauce
  • 1 tsp. soy sayce
  • 1 tsp. ginger, freshly grated
  • 1 tsp. sesame oil
  • 1/2 tsp. sriracha
  • 1/4 tsp. black pepper
  • 36 2-inch won ton wrappers

Directions

  1. In a large mixing bowl, combine prawns, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, sriracha and pepper
  2. Place wrappers on a your work surface and spoon 1 tbsp. of the shrimp mixture into the center of each wrapper
  3. Using your finger, rub the edges of the wrappers with water
  4. Fold the dough over the filling to create a half-moon, pinching the edges to seal; set aside
  5. Heat 1 tbsp. sesame oil in a large stockpot over medium heat
  6. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes
  7. Whisk in chicken broth, mushrooms, and 2 cups of water
  8. Bring to a boil; reduce to a simmer until mushrooms have softened
  9. Stir in bok choy and green onions
  10. Stir in miso pasta until well combined
  11. Stir in wontons until cooked through, about 2 minutes
  12. Serve hot

Prawn Wonton Soup

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Rib Eye Steak with Caramelized Onions & Mushrooms

  • Prep: 30 Mins
  • Cook: 15 Mins
  • Portions: 2
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Steak mushrooms

Ingredients You'll Need

  • 2 Free Range Rib Eye Steaks
  • Sea Salt and Fresh Ground Pepper
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 3 Tbsp. Chopped Rosemary
  • 2 medium sweet onions, sliced
  • 10 oz. baby portobello mushrooms, sliced
  • 2 tsp. balsamic vinegar

Directions

  1. Place steaks on a plate and generously coat with sea salt and pepper
  2. Pour olive oil into a small bowl and stir in the rosemary
  3. Pour olive oil and rosemary mixture onto the steaks, coating both sides
  4. Let steaks stand for 30 minutes, allowing the steaks to come to room temperature
  5. While the steaks are marinating, prepare the caramelized onions and mushrooms
  6. Heat olive oil in a skillet until fragrant
  7. Pour the sliced onions and mushrooms into the skillet and turn the head up to medium high
  8. When onions and mushrooms begin to brown, turn the heat down to medium and stir until they are a golden brown colour, then remove from the heat
  9. Add 2 tsp. of balsamic vinegar and use a spatula to scrape the brown bits from the bottom of the pan, keeping the pan warm
  10. Heat the grill to high and grease the grill grate
  11. Place marinated steaks over the high heat and cover the grill
  12. Cook for approximately 5 minutes on one side, and then flip and cook for another 5 minutes
  13. Remove from the grill and allow the steaks to rest for 10 minutes before serving
  14. Serve topped with the warm caramelized onions and mushrooms

Rib Eye Steak with Caramelized Onions & Mushrooms

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Rotissere roast

Rotisserie Roast

One of the nicest things about cooking a roast on the ‘Q is that once you get it setup & running, you can sit & relax and drink a glass of lemonade.
Quesadilla

Grilled Quesadilla

Ditch complicated dinner and stick to a simple, low maintenance dinner on the BBQ!
Our Recipes

Lobster Bisque

  • Prep: 10 Mins
  • Cook: 1 hour
  • Portions: 6-8
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Lobster bisque

Ingredients You'll Need

  • 5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half
  • 2 cups water
  • 1 tbsp. kosher salt
  • 2 tbsp. extra virgin olive oil
  • 1 vidalia onion, diced
  • 1 fennel bulb, sliced thin
  • 1 garlic clove, crushed
  • 2 tbsp. tomato paste
  • 2 cups dry white wine
  • 1 tbsp. fresh thyme
  • 1 bay leaf
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 3 cups chicken broth
  • 1 14 oz. can diced & roasted tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp. fresh lemon juice

Directions

  1. In a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through
  2. Using tongs, transfer tails to a plate and allow to cool
  3. Reserve the steaming water for the stock
  4. When the lobsters are cool enough to handle, remove the meat from the shells and set aside
  5. In a large pot, heat the olive oil over medium-high heat
  6. Add onion to the pot and cook until translucent
  7. Add the fennel and cook until softened
  8. Stir in the garlic and continue cooking for 1 minute
  9. Add tomato paste and cook until mixture becomes a deep, red colour
  10. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits
  11. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoes
  12. Return shells to the pot and allow the mixture to simmer for 45 minutes
  13. Remove the shells from the broth and blend the mixture with a blender until smooth
  14. Stir in the cream, half and half and lemon juice
  15. Chop the lobster into bite sized pieces and divide among your soup bowls
  16. Ladle the soup over the lobster meat and serve immediately

Lobster Bisque

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Chicken Enchiladas

  • Prep: 15 Mins
  • Cook: 35-40 Mins
  • Portions: 8
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Chicken enchiladas

Ingredients You'll Need

  • 2 Free Run Chicken Breasts, cooked & shredded
  • 1 tsp. vegetable oil
  • 1 cup onion, diced
  • 2 large garlic cloves, minced
  • 1/4 cup cilantro
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 2 garlic cloves, minced
  • 2 tbsp. chipotle chilis in adobo sauce
  • 1 1/2 cup tomato sauce
  • 1/2 tso. chipotle chili powder
  • 1/2 tsp. ground cumin
  • 8 flour tortillas
  • 1 cup cheese, shredded (your choice)
  • 2 tbsp. cilantro, chopped, for garnish
  • Salt and pepper

Directions

  1. In a medium sauce pan, add some non-stick spray or cooling oil and saute garlic
  2. Add chipotle chilies, chili powder, cumin, chicken broth, tomato sauce, and salt and pepper
  3. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes
  4. Preheat oven to 400 degrees F
  5. Heat vegetable oil in a skillet over medium-high heat
  6. Saute onions and garlic on low until soft
  7. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth and cook for 5 to 10 minutes, remove from heat
  8. Put 1/3 cup of chicken mixture into each tortilla and roll it
  9. Place on a baking dish, seam side down, and top with the sauce made in step 2
  10. Top with cheese
  11. Cover with aluminum foil and bake in the oven for 20-25 minutes
  12. Top with cilantro

Spice up Taco Tuesday with these super tasty & spicy chicken enchiladas!

Ingredients

Enchilada Sauce
1 tsp vegetable oil
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
⅓ cup chicken broth
½ cup tomato sauce
salt & pepper to taste
Enchilada Mixture
2 Free Run Chicken Breasts, cooked & shredded
1 cup onion, diced
2 garlic cloves, minced
¼ tsp salt
¼ cup cilantro
½ tsp ground cumin
½ tsp dried oregano
½ tsp Chipotle chili powder
1.50 cups tomato sauce
8 flour tortillas
1 cup cheese, shredded (your choice)
2 tbsp cilantro, chopped, for garnish

Directions

Enchilada Sauce

In a medium sauce pan, add some non-stick spray or cooking oil and sauté garlic.

Add chili powder, cumin, chicken broth, tomato sauce, and salt and pepper.

Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes.

Enchiladas

Preheat oven to 400 degrees F.

Heat vegetable oil in a skillet over medium-high heat.

Sauté onions and garlic on low until soft.

Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce and cook for 5 to 10 minutes, remove from heat.

Put 1/3 cup of chicken mixture into each tortilla and roll it.

Place on a baking dish, seam side down, and top with the enchilada sauce.

Top with cheese.

Cover with aluminum foil and bake in the oven for 20-25 minutes.

Top with cilantro and serve.

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Buffalo Chicken & Black Bean Quesadilla

  • Prep: 2 Mins
  • Cook: 8 Mins
  • Portions: 2
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Bigstock mexican quesadilla wrap with c 91131476

Ingredients You'll Need

  • 2 cups chicken, cooked & shredded
  • 1 (15 oz.) black beans, rinsed & drained
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup hot sauce
  • 1/4 cup sour cream, plus extra for topping
  • 2 tbsp. green onion, diced
  • 2 tortillas
  • Salt & pepper to taste

Directions

  1. In a small skillet combine chicken, sour cream, hot sauce, black beans, and salt and pepper
  2. Bring skillet to a light simmer then remove from heat
  3. Place a tortilla on the heated skillet
  4. Spread half of the chicken mixture on one half of the tortilla and sprinkle with cheese
  5. Cook for 3-4 minutes or until bottom of tortilla is golden brown
  6. Fold the top of the quesadilla in half and close the quesadilla
  7. Flip and cook for another 2-3 minutes or until cheese is melted
  8. Repeat with the other tortilla
  9. Garnish with sour cream and diced green onion

Buffalo Chicken & Black Bean Quesadilla

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Istock 648582108

Gnocchi Pomodoro

Gn-yessi-i! Delicious potato gnocchi with mozzarella balls and Pomodoro sauce with fresh parmesan cheese.
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Parmesan Herb Crusted Salmon

  • Prep: 5 Mins
  • Cook: 15-20 Mins
  • Portions: 4
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Bigstock fish and chips 24903797

Ingredients You'll Need

  • 4 Sockeye Salmon fillets
  • 3 garlic cloves, minced
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup parsley, chopped

Directions

  1. Preheat oven to 425F
  2. Line a rimmed baking sheet with parchment paper
  3. Place salmon, skin side down onto prepared baking sheet
  4. Cover salmon with another piece of parchment paper
  5. Bake for 10 minutes
  6. In a small bowl, mix together parmesan, garlic and parsley
  7. Remove from oven and remove top piece of parchment paper
  8. Top with garlic, parmesan and parsley mixture
  9. Place crusted salmon in oven uncovered and allow to bake until internal temperature reaches 135F , parmesan has melted and browned
  10. Allow to rest for 5 minutes and serve

Parmesan Herb Crusted Salmon

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Honey BBQ Sriracha Ribs

  • Prep: 15 Mins
  • Cook: 2.5 - 3 hours
  • Portions: 6-8
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Ribs 4056950 web

Ingredients You'll Need

  • 2 Racks of Baby Back Ribs
  • 1/2 Cup Brown Sugar, packed
  • 1 1/2 tsp. smoked paprika
  • 1 tbsp. salt
  • 1 1/2 tbsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 bottle of Meridian Chicken & Rib BBQ Sauce
  • 3 tbsp. Sriracha
  • 1 Tbsp. Honey

Directions

  1. Preheat oven to 325F
  2. Dry the ribs with paper towels
  3. In a bowl, combine all ingredients except for ribs, BBQ sauce, honey & Sriracha
  4. Press the dry rub onto both sides of the ribs
  5. Tightly wrap each rack in foil and place into a single layer on a baking sheet
  6. Bake ribs for 2.5 hours
  7. Let ribs cool, remove foil and drain juices
  8. In a large bowl, combine BBQ sauce, sriracha and honey
  9. Brush ribs generously with Honey Sriracha Mixture
  10. Place on a heated grill for 5-10 minutes per side (should be fork tender)
  11. Use a sharp knife to carefully slice the ribs so that they don't fall apart

Honey BBQ Sriracha Ribs

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Chickpea Ratatouille

  • Prep: 20 Mins
  • Cook: 1 hour
  • Portions: 4
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Ratatouille

Ingredients You'll Need

  • 2 can chickpeas (400g), drained & rinsed
  • 3 tbsp. olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, chopped
  • 2 bell peppers, diced
  • 4 zucchinis, diced
  • 1 large eggplant, diced
  • 1 can chopped tomatoes
  • 1 tsp. dried oregano
  • 1 tps. dried basil
  • 1 tsp. dried thyme
  • Fresh ground pepper
  • 2 tbsp. fresh parsley, chopped

Directions

  1. In a saucepan, heat 2 tbsp of olive oil
  2. Add onions and garlic and saute until translucent and golden
  3. Add peppers and saute, stirring until lightly browned
  4. Using a slotted spoon, transfer sauteed vegetables to a bowl
  5. Add zucchini to the saucepan and saute until softened, then add to the bowl
  6. Heat remaining oil in the pan, add eggplant and saute until slightly softened
  7. Add all the sauteed vegetables to the pan and add tomatoes in their juices
  8. Add the chickpeas, dried herbs, and pepper and stir to combine
  9. Cover and simmer for 25-30 minutes or until vegetables are tender
  10. Stir in parsley and serve hot

Chickpea Ratatouille

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