Black Current Wild Violet jam enhances the pure flavour of these gluten free treats

Dessert: Things You'll Need: 1/2 cup butter 1/4 cup cocoa powder 1 cup brown sugar 1 tsp vanilla 2 large eggs 1/4 corn starch 1/2 tsp salt 1 cup chocolate chips or dark chocolate pieces (60-70%) 1 TBLS From These Roots Black Current Wild Violet Jam

To Make 1 Preheat oven to 350 F. butter up a baking pan. 2 
In saucepan, melt butter and add cocoa powder. Add dark chocolate pieces. Whisk. 3 Remove from heat and cool 4 Mix in the brown sugar, eggs and vanilla to butter/cocoa mixture. 5 
Add the corn starch and salt and mix well. 6 Pour into prepared pan or mini muffin tin 7 Spoon Black Current jam on top of mixture and use a knife to spread it into the brownie mixture 8 and bake for 30-35 minutes and allow to cool 9 Serve topped with soft unripened goat cheese and a little extra jam. 10 Enjoy with light red wine

made with salsa and extra large portabella mushrooms

Appetizer:

Preheat oven to 325 or start BBQ to medium heat What you need: FTR Sultry Summer Salsa 4 Large Portabella Mushrooms Soft unripe goat cheese (chevre) Feta Cheese pepperoni or salami (optional) Olive oil and sea salt. How to do it: 1.Brush off mushrooms and remove stem; and place stem side up in a baking dish. 2. Drizzle with olive oil and sprinkle with sea salt and spread chevre over mushroom cap; generously cover with FTR Sultry Summer Salsa and top with feta and salami 3. Cook uncovered for 20 minutes 4. Enjoy with a medium bodied red wine.

what cheese with what jam? let us show you!

Appetizer: Blue Cheese with Apricot Honeysuckle jam. Classic Brie cheese covered with Raspberry Rosemary jam and fresh berries.

Dessert: Blueberry Lavender cheese cake topper.

Meat: Mango Jalapeno glazed Chicken

Earthy and Intense, this jam is best served with Brie Cheese

Appetizer: Use a semi soft cheese wheel like Bri or Camberet, preferably from your local dairy or cheese farm. Gently warm the cheese and generously spread Raspberry Rosemary over the cheese wheel and serve with your cracker or whole grain baguette.

Wine: Complimented by a spicy Shirez or medium bodied Cabernet.

Also a wonderful condiment served with turkey at holiday time!

Grilled salmon finished with our signature sugar free Strawberry Basil Salsa

Begins with sweet tangs of mango and finishes with a jalapeño sensation

Appetizer: Using your favorite crackers, spread cream cheese or chevre and top with Mango Jalapeno. Also adds excitement when served with Samosa's.

Meat: Grill chicken breast or white fish, before removing from the grill, spread on a generous spoonful and continue to cook for 1 minute.

Wine: Gewürztraminer is a must try with these dishes!!

Wild Blueberries and subtle lavender enhance these meaty ribs

Sweetly Unique jam infused with Ontario Wild Violets.

Appetizer: Using filo pastry, cut into 4x4 squares, moisten pastry with butter. Place a spoonful of cream cheese and jam in the center of the filo; fold or roll corner to corner and bake.

Dessert: Spread on top of cheese cake for a delicate dessert your guests will gossip about.

Wine: Serve with oak aged Chardonnay or light bodied Merlot.