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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!

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.


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!