In our Meet The Maker series, we introduce you to our excellent partners of our Canadian subscription food box service, their practices, and their superior products. We wouldn’t be surprised if you want to sample more from our featured producers. To order more of the product you received this month, or to order another item from this maker, please email us at firstname.lastname@example.org.
Artisanal slow-cured meats.
At Olli Salumeria in Virginia, we make artisanal slow-cured meats based on original 160-year-old family recipes that were handed down over 4 generations to our founder, Oliviero “Olli” Colmignoli. Products are made only with pork from pigs raised on family-owned sustainable farms.
We think these “salamini” are the perfect addition to your summer picnic basket along with a chunk of parmesan & some crusty bread!
Call us to order 604.530.1518
We decided it was time to take back the marshmallow.
On a mission to bring a whole new level of appreciation to everyone’s favourite squishy sweet! Goodmallows are made with organic cane sugar, grass fed Kosher gelatin, pure Canadian honey, & flavours from real ingredients, instead of a chemistry lab . These tasty little treats are guaranteed to take you back to a much simpler time! Need more for your summer bonfires?
Call us to order 604.530.1518
Sea Change Seafoods
30 years of delicious Canadian seafood!
The process of smoking salmon was perfected by Canada’s First Nations peoples as a method of preserving the wild salmon catch for a long winter. For more than 30 years, Sea Change Seafoods on Salt Spring Island, BC has been creating some of the most delicious smoked salmon in Canada & making available to everyone, anywhere in the world.
Fresh and Healthy.
Tropix is a Toronto based confectionery company, founded by Denise Edwards , that specializes in candy made from coconut. The unique thing about our coconut drops is that they are made from fresh coconuts, not desiccated (dried) coconut. The coconut drops are made in small batches & consists of only four ingredients. The result is a crunchy irresistibly delicious treat that we KNOW you are going to love!
What a story! We love the history of this candy.
Created in 1880 by a pharmacist from Toulouse, France, Mr. Leon Lajaunie, the famous little square pastille with licorice is still a success, known for its refreshing taste, its digestive properties and its soothing effect on sore throats. Today, the famous pastille is still manufactured in Toulouse by five dedicated employees who cook, taste, cut, sort and package the candies. After more than a century of existence, the recipe developed by Leon Lajaunie is still the same.
Star Anise Foods
Non-GMO, Gluten Free Meal Kits, Noodles and Wrappers
Traditional Pho noodles can take up to 7 hours to prepare. Using HAPPY PHO meal kits, you can make tasty Pho noodles soup in only 15 minutes & it tastes just like a delicious bowl of Pho soup you might find on the streets of Vietnam. Star Anise Foods products are gluten free, Non-GMO, vegan, low in sodium & made with the highest quality wholegrain ingredients sourced personally by Karen & Thao, the 2 friends that own the company. Pho makes us HAPPY !
Rao’s Lemon Cooking Sauce
Rao’s Since 1896
Tradition and ritual are the heart and soul of Italian cuisine. Since 1896 the Rao’s family has believed in sharing those traditions in their New York restaurant. Now you can prepare Rao’s Famous Lemon Chicken recipe at home for your family.
Rao’s Famous Lemon Chicken
- 2 x 3 lb. broiler chickens, halved
- 1⁄4 cup chopped Italian parsley
- Rao’s Lemon Cooking Sauce
Preheat broiler for at least 15 minutes so it has its maximum heat. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when you pierce the bird with a fork; don’t overcook or chicken will be dry. Remove chicken from broiler, but leave broiler on. Using a very sharp knife, cut each half into about 6 pieces; ie, leg, thigh, wing, 3 small breast pieces. Place chicken pieces on a baking sheet with sides. Pour Lemon Sauce over the chicken and toss to coat well; if you have to, divide the sauce in half and do the chicken in two batches. Put pan under broiler and broil chicken for 3 minutes; turn pieces and broil for 1 minute more. Place chicken pieces on a large, warmed, serving platter. Pour sauce remaining in pan into a saucepan and put on stove on high heat; stir in parsley; cook for 1 minute. Pour over chicken and serve with lots of crusty bread to sop up sauce.
Bye, Bye Boring!
Made in small batches in the Okanagan. Sweet, sassy, and a little bad-assy! Hellish Relish is a moreish mixture of fresh seasonal of fresh seasonal chili peppers and onions, cooked up with mustard seed, vinegar, salt and a sprinkle of sugar to create a sweet and sassy taste sensation that you can enjoy on almost anything OR straight out of the jar!
- No preservatives or additives
- Gluten-free, GMO-free, & fat-free
Convenience never tasted so good.
SpiceWorks, makes it SO easy to prepare outstanding ethnic sauces, marinades and dips. Developed in Surrey, British Columbia in 2007, using only the highest quality exotic spices & herbs from around the world. All you add is one or two simple ingredients & VOILA, dinner!
We have included their BEST SELLING Butter Chicken, we know you are going to love it as much as we do!
Hardbite Potato Chips
Farmer Grown. Farmer Owned.
Handcrafted. No artificial anything. Non GMO. Gluten Free. No cholesterol. No trans-fat. Hardbite has been growing potatoes in BC’s Fraser Valley since 1920 & operates the provinces only potato chip manufacturing plant. The quest for the perfect chip started over 14 years ago with just a single fryer and an insatiable desire to make the very best chip out there. We think they are doing a great job!
Buckeye Beans + Herbs
Reorders available on CanadaQ.ca – Missing Ingredients’ Online BBQ Store Partner!
Located on the Spokane River, just a stone’s throw from Spokane, the mill town of Buckeye was once a bustling community of three hundred residents. But the mill closed in 1912 and most of the townsfolk moved on. Buckeye Beans & Herbs was founded just downstream from this sleepy little town and was inspired to create genuine products that reflect a “simpler way of life”.
Add milk & oil, 1 cup of frozen corn & bake. Serve with salted honey butter! Mmmmmmm.
Share a bag – spread the Bana-craze!
Bana Krisp is a taste revolution. This Quebec company has created a nutrient-dense fruit cracker using bananas, organic coconut & organic sesame seeds. It is gluten free & vegan, has no added sugar or salt, no flour, eggs or dairy and is also soy and peanut free! Bana Krisp is carefully dried at a low temperature, creating a concentration of flavours.
A New Snack & Topper Has Arrived
With an impressive nutritional profile and a satisfying airy crunch, the Three Farmers Roasted Chickpeas are both good for you & delicious. These chickpeas are grown in Saskatchewan and are an excellent nut free, gluten free alternative to traditional snacks or salad toppers. Use them in place of nuts, chips, or croutons for a healthy snack on the go or at home and enjoy their full flavour!
La Madia Regale
Featuring their Black Truffle Spread in the April 2015 Missing Ingredient
The origins of “La Madia Regale” products come from Mr Antoine Claude Pasquin, a French traveler fascinated by the extraordinary beauty of Umbria. There, he discovered the incredible value of the Truffle and how it could be used to enrich any dish, from meat to fish to pasta. Now this company makes the incredible truffles of Italy available to everyone
D C Duby Wild Sweets
“By Dominique & Cindy Duby.”
Dominique & Cindy Duby are not only some the nicest people you will ever meet. They are also vintage cocoa bean to bar chocolate-makers, designer chocolatiers, culinary authors, food art architects & photographers. Visit their website, you will be amazed at all of the creative things they are doing!
“Loose Leaf Teas and Tea Wares.”
Karla’s Specialteas is committed to providing only the freshest natural and organic loose leaf teas. Working with wonderful small, local organic producers and wild craft herbs to include in their blends whenever possible. February’s delivery told you to visit the website for a delicious recipe using Karla’s Specialteas and here it is:
Tea Crème Brulee
- 2 cups of whipping cream
- 1 Tbsp. vanilla extract
- 2 tbsp. loose tea
- 5 whole egg yolks
- ¾ cup sugar
- Extra sugar for topping
Preheat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep.
Meanwhile, put a kettle on to boil water.
In a bowl, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has steeped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins.
Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre.
Remove the ramekins from the pan & cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours.
When you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the flame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface of the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.
“Enjoy the Simple Goodness.”
Snapz are gently dehydrated at a low temperature using innovative technology, maintaining almost all of the natural goodness of the raw ingredients, specifically the vitamins. Snapz is made from slices of fruit & vegetables with NO added sugar, salt, fat, artificial flavours or colourings, preservatives or additives. Cool.
“Eat right, stay brilliant.”
Rude Health’s snack bars are made with the kind of ingredients you’d have in your own kitchen – nothing artificial, nothing refined. We source our ingredients from fields, orchards and vines – not laboratories. We think food should be made out of food – not thickeners, preservatives, colorings, flavourings and other additives. The proof is in the taste, try it for yourself. When you’ve got food this good inside you, you’ll be up for anything.
The Bart Ingredients Company
“This is ultra-premium, albacore tuna.”
Bart’s culinary experts work with flavours to create herb harmonies & spice symphonies to add an extra touch of magic to home cooked dishes. Bart Bouquet Garni is a blend of Thyme, Parsley, Bay leaves and Marjoram. This bundle of dried herbs can be submerged into soups, stocks & gravies to create an aromatic flavour. Remove the bag before serving when sufficient flavour has been achieved.
Ned Wild Pacific Albacore Tuna
“This is ultra-premium, albacore tuna.”
Chef Ned Bell has been a leader in the sustainable seafood movement in Canada for years. This summer, to raise awareness Ned rode his bike across Canada. We are really proud of the work he does and wanted you to know about it. This tuna was sold to raise funds for the ride – we know you are going to love it. Canned by Organic Ocean, one of Vancouver’s best known sustainable fisheries, this is ultra-premium, albacore tuna that has been sustainably caught off the coast of Vancouver Island and canned with no additional ingredients.