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Tasty Recipes

We know how much you enjoy the fresh baked goods, teas, and coffees – but how can you introduce these elements to your own cooking?

Below is our current compilation of Bridgehead recipes. Have one of your own? Send us an email to have it featured!


Bruschetta w/ Bridgehead Bread

You can combine fresh tomatoes with Bridgehead’s housemade bread to create that special summer vibe. This appetizer is perfect for an outdoor picnic, or for sharing at a BBQ.

  • Bridgehead Country Loaf or Lemon Olive Semolina Loaf
  • 2 cups chopped garden ripe heirloom tomatoes or red and orange cherry tomatoes
  • ½ cup olive oil
  • 10-12 large fresh basil leaves
  • 2 garlic cloves

Cut 4 thick slices of Bridgehead Country loaf. Brush each side with olive oil. Grill each side on the barbeque each side Brush the top of each slice with a little more olive oil and rub each side with a whole garlic clove. Cut tomatoes into small pieces and mix with olive oil and basil. Add Fleur de sel and fresh ground black pepper to taste. Spread tomato mixture over toast, cut into smaller slices and enjoy.

Grilled bread is a beautiful vehicle for many delicious things chopped small. Chopped cooked mushrooms, tapenade, Bridgehead Cashew Spread. Really, there are no limits!

Recipe by Gina Becker, Bridgehead.

Main Dishes:

Quinoa Salad w/ Butternut Squash, Feta and Cranberries

High in protein and amino acids, we use organic quinoa as a base for salads, soups, vegetable patties and even in baking. Here, we pair the grain with local butternut squash.

Quinoa Salad
  • 1 ½ cups quinoa, rinsed and drained
  • 1 tsp salt
  • 1 ½ cups cold water
  • 1 large or 2 small butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 red onion, diced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • ½ cup roughly crumbled feta cheese
  • ½ cup dried cranberries (both sweetened and unsweetened work equally well)
  • 2 tbsp finely chopped fresh flat-leaf (Italian) parsley leaves

In a medium pot, combine quinoa, salt and water and bring to a boil. Turn down the heat and simmer for 12 to 15 minutes, until grains are cooked through and fluffy but still intact. Remove from the heat and let cool completely. (This step can be done ahead).

Preheat oven to 400 F. Place squash and onions in a large bowl, add olive oil and salt and pepper to taste and toss to coat. Arrange a single layer on a baking sheet and roast in the centre of the oven for about 20 minutes or until the vegetables are golden brown and yield to a knife. While the vegetables are roasting, prepare the dressing.

Spiced cider dressing
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 2 tsp sea salt
  • 2 tsp cane sugar
  • 1 tbsp Dijon mustard
  • ¾ cup apple cider vinegar
  • 1 ½ cups canola oil

In a dry frying pan over medium heat, toast cumin, coriander, turmeric, paprika, cardamom and nutmeg until fragrant, 1 to 2 minutes. In a medium bowl, whisk together toasted spices, salt, sugar, mustard and vinegar. While still whisking, slowly drizzle in canola oil in a steady stream to create an emulsion.


In a large bowl, combine the cooked quinoa with the roasted vegetables, feta, cranberries and parsley. Add dressing to taste, and toss gently. The quinoa will “soak up” the dressing. If keeping overnight, reserve some of the dressing to add just before serving.

Recipe featured in Ottawa Cooks Cookbook.

Coffee Rub for Steak

Your next BBQ will be an absolute hit with this coffee rub. Impress your guests and show them that great coffee doesn’t just belong in a mug. If you’re unsure of which coffee grinds to purchase - we recommend the classic Centro House.

  • 2 tablespoons ancho chile powder
  • 2 tablespoons finely ground coffee beans
  • 5 teaspoons dark brown sugar
  • 1 tablespoon hot smoked Spanish paprika
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground coriander
  • 1½ teaspoons mustard powder
  • 1 teaspoon ¾ teaspoon finely ground red pepper flakes
  • 1 teaspoon ground ginger
  • 1 tablespoon kosher salt, plus more
  • 2 16-ounce boneless New York strip steaks (about 1 inch thick)
  • 2 tablespoons vegetable oil

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, rep pepper flakes, ginger, and 1 Tbsp. salt in a small bowl. Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak).

Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

Preheat oven to 400°. Heat oil in a large skillet over medium-high.

Cook steaks 2 minutes or so on each side to create a nice crust.

Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes.

Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Recipe by Jess Fletcher, Executive Chef at Bridgehead.

Lapsang Souchong Tea Rub (for BBQ Pork, Beef or Chicken)

This is a full-flavoured rub that is smoky, a bit sweet and very savoury! This recipe makes enough for a small to medium pork tenderloin or a couple of steaks, but it is easily doubled.

  • 3-4 tablespoons of Bridgehead’s lapsang souchong tea, ground roughly with a mortar & pestle or using the back of a spoon
  • ½-2 tsp of your choice of chilis: chili flakes, cayenne or other source of heat; according to your heat preference
  • 2 tsp smoked paprika
  • ½ tsp or ginger powder or 1 tsp fresh grated ginger
  • 1-2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 3 tbsp of maple syrup (to add a bit of Canadian flavour!)
  • 1 tbsp of citrus juice (orange or lime)
  • Salt & pepper to taste

Enough hot water to make a nice slurry that will marry the flavours and will easily rub on your cut of meat without running off.

Mix the dry ingredients together well, then add the wet. This is a very adjustable recipe- so you can add a more layers to this by adding some 5 spice, or a little bit of mustard powder.

Rub into your choice of meat and let chill in the fridge for a half hour or so, then BBQ!

Recipe by Susanne Larner, Bridgehead.


Earl Grey Lemon Shortbread Cookies

This is a delicious take on a classic shortbread cookie. The lemon zest brings out the natural citrus notes of Earl Grey. Perfectly matched with a cuppa Earl Grey, but goes surprisingly good complement with coffee.

  • 2 cups all-purpose flour
  • 2 tablespoons loose Bridgehead Earl Grey tea leaves
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 cup (2 sticks) butter, room temperature

By hand, or in a food processor, pulse together the flour, tea, and salt, until the tea is visible throughout the flour. Add the confectioners' sugar, vanilla, butter, zest. Pulse together just until a dough is formed. Roll the dough into a log, about 2 1/2-inches in diameter. Wrap tightly and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 11-12 minutes. Let cool on sheets for 5 minutes, dust with sugar if you wish, then transfer to wire racks and cool to room temperature.

Adapted from recipe of Claire Robinson.

Rhubarb Streusel Muffins

We love rhubarb - its vibrant colour, tart flavour and, most especially, how early it comes up from the garden. It’s a spring treat that keeps on giving all summer long.

Struesel Topping
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup + 1 tbsp all-purpose flour
  • ½ cup unsalted butter, room temperature
  • ¼ cup cane sugar
  • ⅛ cup brown sugar

In a small bowl, combine the cinnamon, salt and flour and set aside. In a second bowl, work the butter and sugars together by hand until combined (or briefly cream if using an electric mixer). Add the dry ingredients to wet ingredients and mix until blended.

Rhubarb Muffins
  • 4 ¼ cups unbleached all-purpose flour
  • ½ tbsp baking soda
  • ⅛ tsp kosher salt
  • ¾ cup canola oil
  • 2 ¼ cups packed brown sugar
  • 3 extra large eggs
  • 1 ¾ cups buttermilk
  • 1 tsp pure vanilla extract
  • 3 ¾ to 4 cups chopped fresh or frozen rhubarb (cut into 1-inch cubes)
  • Canola oil, for greasing pan

In a large bowl, combine flour, baking soda and salt and set aside. In a second bowl, mix canola oil and brown sugar until well combined (at low speed if using a stand mixer). In a third bowl, blend eggs, buttermilk and vanilla, then add to the oil and brown sugar mixture. Add the dry ingredients to the wet ingredients and mix just until there are no lumps (by hand if using bowls, or at low speed if using a stand mixer). With a rubber spatula, fold in the rhubarb chunks and stir well so they are evenly distributed throughout the batter. If making ahead, refrigerate in an airtight container.

To bake, preheat oven to 350 F. Lightly grease a 12-cup muffin pan with canola oil. Scoop the batter into the muffin cups, filling each about three-quarters full. Sprinkle each muffin with a good-size spoonful of streusel topping. Bake for 22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Transfer to a wire rack for 15 minutes before serving to cool slightly and let the flavours meld.

Recipe featured in Ottawa Cooks Cookbook.

More recipes to come each week!