Barley Pilaf


  • 1 bag pearl barley

  • 1½ cups Terra Beata always low sugar dried cranberries

  • 1½ cups finely chopped kale

  • your favourite vinaigrette, or use recipe below

  • 1 cup Homestead Farm feta, crumbled


  1. Cook barley according to directions on the bag.

  2. Stir in dried cranberries and chopped kale

  3. Mix in just enough vinaigrette to make barley shiny.

  4. Top with crumbled feta.

Homemade Vinaigrette


  • 1 cup oil

  • ⅓ cup cider vinegar

  • 1 Tblsp honey

  • 2 tsp garlic powder

  • 2 tsp grainy mustard

  • 2 Tblsp any fresh chopped herbs


  1. Mix all ingredients together.

Note: Makes more than needed for Pilaf. Store leftover vinaigrette in refrigerator.

Cranberry Brie in Puff Pastry


  • 1 pkg frozen puff pastry dough
    (or try phyllo for a different effect)

  • 500g Brie cheese

  • ½ cup cranberry sauce


  1. Roll out the puff pastry into a 12” square. Place the cheese in the centre of the square. Cutting within ¼ “ of the edge, gently remove the top rind from the Brie. Spread the cranberry sauce on top of the cheese. Bring up the corners of the pastry to the center, and twist them together, sealing the cheese inside. Bake at 375 F for 10-15 minutes, or until pastry is golden and cheese is softened and warm through.

  2. Serve with crackers.

Warm Cranberry Dip


  • 1 cup Miracle Whip or similar dressing

  • 1 package (250g) cream cheese, softened

  • ½ cup cranberry sauce

  • ½ cup grated cheddar cheese

  • ¼ cup sliced green onions

  • ¼ cup toasted sliced almonds


  1. Mix all ingredients together in a pie plate or ovenproof serving dish. Bake at 350 F for 15 minutes, stirring once during baking, or heat in microwave about 5 minutes, stirring once. Serve warm with crackers or sliced raw vegetables.

  2. Makes 32 servings.