Simple & Delicious Holiday Recipes They'll Love

Want to put a little twist on your holiday dinner dishes? We’ve put together some yummy recipes that are easy, tasty, and are made with ingredients from local shops!

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What You’ll Need:

Your favourite crackers (we used vegetable wheat crackers)

At least 3 cheeses (we used soft cheddar, seasoned cream cheese & gouda from Thin Blue Line Cheese)



This appetizer is super easy to prepare! Pick up some of your favourite cheeses (or try something new!) from Thin Blue Line Cheese and section them on a platter.

Serve with crackers, olives, or add additional garnishes like herbs, jellies, and meats.

Where to Buy:

Cheese: Thin Blue Line Cheese, 93 Roncesvalles Ave., Toronto, ON


What You’ll Need:

1/4 cup honey

1/4 cup brandy

3/4 cup orange juice

1 bottle of red wine (we used a Merlot from The Wine Shoppe on Park)

1 orange, sliced

1/2 cup raspberries

1/2 cup blackberries

2 cinnamon sticks

1 lime, sliced, to garnish


Mix together the honey, brandy, orange juice, and cinnamon sticks. Add the oranges, raspberries, and blackberries.

Stir in the bottle of red wine.

Cover and keep in refrigerator for 2-4 hours.

Remove cinnamon sticks and serve chilled.

Garnish with lime slices.

Where to Buy:

Red wine: The Wine Shoppe on Park, 392 Brock St., Peterborough, ON

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What You’ll Need:

1 french baguette, sliced

3 tablespoons extra-virgin olive oil

2 tablespoon balsamic vinegar

3 tomatoes

1/4 onion, finely chopped

1 clove of garlic

3/4 cup fresh basil

Salt and pepper to taste


Preheat oven to 350 degrees. Place sliced baguette onto a baking sheet and drizzle with two tablespoons olive oil.

Bake for 8-10 minutes, until edges are golden and the bread is toasty.

Rub the clove of garlic directly onto the bread (it will have a stronger garlic flavour the more you rub)

Cut the tomatoes into small cubes, removing the seeds.

Mix together the tomatoes, onion, 1/2 cup basil, salt and pepper. Add one tablespoon balsamic vinegar and the remaining tablespoon of olive oil.

Spoon the mixture onto the baguette and drizzle the remaining balsamic vinegar on top. Garnish with the leftover basil.

Where to Buy:

Olive oil & balsamic vinegar: MyOlive, 151 Roncesvalles Ave., Toronto, ON


What You’ll Need:

1 whole chicken

4 sprigs thyme

4 bay leaves

4 cloves of garlic, sliced

1/2 cup salt

2 tablespoons black pepper

2 tablespoons paprika

1 tablespoon chilli powder

1/4 cup Chimichurri sauce

4 cups water

1 lemon, sliced

2 oranges


To make bring, combine water, garlic, salt, pepper, paprika, and chilli powder in large pot. Bring to boil. Add 2 sprigs thyme, bay leaves, and squeeze juice from the slices of one orange into the brine.

Let the mixture cool to room temperature. Pour brine mixture into a large sealable bag.

Place orange into the cavity of the chicken. Tie the legs of the chicken together with kitchen string and place into the bag with the brine. Refrigerate for 24 hours.

Remove chicken from the brine bag, rinse, and pat dry with paper towel.

Preheat oven to 400 degrees F and spoon half of the Chimichurri marinade over the skin of the chicken. Place in roasting dish and bake for 40 minutes.

Spoon the rest of the Chimichurri mixture onto the chicken and continue cooking for an additional 40 minutes, or until the internal temperature has reached 170 degrees F.

Where to Buy:

Chimichurri marinade: UB Social, 3015 Dundas St. W., Toronto, ON


What You’ll Need:

2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 vegan margarine

3 tablespoons vegetable oil

3 tablespoons cold water

Vodka cherry jam filling


In a large bowl, sift together the flour, sugar, and salt.

Cut in the margarine in chunks until you’re left with a crumbly mixture.

Whisk together the vegetable oil and water in a separate bowl, then add to the flour mixture until a dough is formed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Roll the dough to 1/4 inch thickness and cut large circles. Form the dough into a muffin tray.

Bake for 15 minutes. Let cool and spoon vodka cherry jam filling into the tarts.

Where to Buy:

Vodka Cherry Jam: VALIS Food Craft, 2763 Dundas St. W., Toronto, ON

Ribat Chowdhury