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    Pork Recipes

Asian Pork Tenderloin
Ginger Pork and Apples
Meadowbrook Chili
Meadowbrook Omega Breakfast Omelet
Meadowbrook ham and cheese baking powder biscuits

Meadowbrook sausage stuffed mushrooms
Patty's yummy rice dish
Pork and Lentil Stew
Salsa Chops
Spicy BBQ spare ribs
Farmer John Bacon Wrap Recipe

    Beef Recipes

Microwaveable Pita Pizza
Simmered Steaks and Sweet Potatoes
Quick Lasagna
Braised beef with polenta
Garden fresh Beef Stew
Ground Beef Shepherds Pie

Pot Roast of Beef with Root Vegetables
Mini Beef Meat Loaves



    Lamb Recipes

Grecian Lamb Kabobs
Moroccan Slow-Cooked Lamb
Dijon Leg of Lamb



    Chicken Recipes

Orange and Ginger Glazed Chicken
Stuffed Chicken Breast with Goat Cheese
Nova Scotian Maple Chicken
Chicken apple curry




Special Recipes from students at NSCC Kingstec Campus
Pork Medallions (winner of the black box competition)
By: Brock Buntain, NSCC Kingstec Campus, 2nd Year Culinary Student

Pork Tenderloin
By: Jenna Fletcher, NSCC Kingstec Campus, 2nd Year Culinary Student

Smoked Apple Sausage (winner of the black box competition)
By: Sean Pulley, NSCC Kingstec Campus, 2nd Year Culinary Student

Apple Brined Pork
By: Brian Rideout, NSCC Kingstec Campus, 2nd Year Culinary Student

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  • Desserts

    Pat's mincemeat cheesecake

  • Other

    • Cranberry Muffins
    Chick pea Burgers
    Sauerkraut Stew

    As an innovative way of promoting Meadowbrook's Omega Pork and highlighting Nova Scotian grown products we teamed up with Select Nova Scotia and NSCC Culinary Students for three exciting events! The first of these events was on February 19, at the Fire and Ice Gala Night where our pork was prepared in several oriental themed dishes and on display for hundreds of guests to observe.
    Secondly, our pork loins were used in a "black box competition" among the Kingstec Campus Culinary students where there were given four ingredients, one of which being our Omega Pork, and were to create a delicious, well balanced, well cooked meal. It was our pleasure to taste and judge these amazing dishes! Out of ten dishes, we chose two to receive $250.00 bursaries from Select Nova Scotia and ourselves. The winners were Sean Polley with his Smoked Apple Sausage dish, and Brock Buntain with his Pork Medallions in Apple Cream Sauce. You can view and print these recipes and others from the competition by clicking on the links provided.
    Stay tuned for information regarding our third event with the Kingstec Culinary students, A Night in Monte Carlo, Casino Night where the winning dishes will be prepared for 400 guests to enjoy.

     

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