Welcoming Our 2026 Partner: Nicole Osinga, RD 

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At Gwillimdale Farms, our story has always been rooted in nourishing communities with fresh, wholesome food. Over the years, we’ve learned that the journey toward healthier eating begins long before someone steps into a grocery store or kitchen. It starts with guidance, support, and credible nutrition information families can trust.  That’s why we’re thrilled to introduce our 2026 partner: Nicole Osinga, […]

Fresh Start: Jar Salad Recipes to Kick Off the New Year

Jar Salad

January is the season of fresh starts. After the holiday indulgences, many of us are ready to reset, recharge, and refocus on health. But sticking to nutritious habits can feel overwhelming when life gets busy. That’s why jar salads are the ultimate solution: they’re quick to prepare, easy to transport, and packed with vibrant, wholesome ingredients. With just a […]

Potato Salad in a jar

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Sometimes, you just need a classic. Today is one of those days. This potato salad is made with red potatoes for the ultimate potato salad texture and pop of colour. Fresh, chopped vegetables add plenty of crunch and plant-based fiber.

Parsnip cake with Mulled Wine Drizzle

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Who says root vegetables can’t be part of dessert? The Parsnip Cake with Mulled Wine Drizzle proves otherwise. Moist, warmly spiced, and topped with a luxurious glaze, this cake embodies the essence of winter comfort. Gwillimdale Farms parsnips add natural sweetness and moisture, similar to carrots in a classic carrot cake, while the mulled wine drizzle adds a touch of festive indulgence. 

Beet Wellington

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This beet wellington wrapped in a flaky puff pastry is a plant-based version of the classic Beef Wellington with mushroom duxelles. Using a combination of kidney beans, and Gwillimdale Farms Beets gives this scrumptious holiday side dish a meaty texture, savory flavor, and naturally beautiful red color but you can also make this vegan roast […]