finished truffle egg salad

Gourmet truffle egg salad on rye

This isn’t your Grandmothers bland egg salad sandwich. This is a fancier, gourmet lunch meant to be served on dark rye or open face on crispy flat bread. The secret to taking this egg salad from blah to WOW is Neal Brothers new Truffle Mayo! This creamy spread is 100% natural and made with Free-run eggs.

truffled mayo

The woodiness from the black truffle have the ability to enhance all other flavours it’s paired with, making every bite that much more satisfying.

truffle egg salad sandwich


6 eggs

1/4 cup of chopped fresh dill

1 scallion, thinly sliced

1 stalk of celery, thinly sliced

1 tbsp. of lemon juice

3 heaping tbsp. of Neal Brothers Truffle Mayonnaise

6 slices of dark rye bread or crisp breads

1 tsp. each of Sea salt and pepper

open face egg salad 2 -neal brothers truffle mayo

Begin by boiling the eggs for 10 minutes. Set aside to let cool completely.

Peel the shells and mash the eggs well with a fork. Add in all remaining ingredients and mix well. Serve spooned over toasted rye garnished with fresh dill.


mango salsa

The holy guacamole

Guacamole is not only a crowd pleasing party dish, but a great addition to grilled chicken, fish or dolloped on tacos. We happen to think it’s a match made in heaven paired with our famous extremely tasty tortilla chips! This creamy guac has a surprisingly tangy flavour with the addition of Neal Brothers Tomatillo salsa and chopped fresh mango.



4 ripe avocados

1/2 a cup of Neal Brothers Tomatillo salsa

1 cup of mango chopped into small pieces

2 scallions, thinly sliced

2 tbsp. of fresh lime juice

1 bunch of cilantro finely chopped

mango salsa ingredients

Mash avocados well until creamy. Add in all other ingredients and mix well.

mango salsa close up 1

Serve right away with your favourite Neal Brothers tortillas or let sit in the fridge for a bit to deepen flavours.

mango salsa with hand

stuffed peppers 2

Italian stuffed peppers

Something magical happens when you take ripe bell peppers and roast in a slow oven. They become soft, flavourful and create the perfect bowl for a hearty filling. Our filling is a combination of lean ground turkey, Italian herbs and lot’s of garlic all simmered in our sweet roasted pepper sauce.

Neal brothers roasted red pepper sauce

This balanced sauce is 100% natural and 100% delicious! Great for tossing with pasta, enhancing soups, stews or try it as a warm dipping sauce.


1 pound of ground turkey

4 bell peppers (any colour you like)

2 tbsp. of any Italian herb blend

3-4 cloves of garlic, crushed

1/2 red onion, minced

1/2 a jar of Neal Brothers Roasted Red Pepper sauce

1/4 cup of your favourite red wine (optional) you could also use vegetable broth

sea salt and fresh ground pepper

olive oil

Fresh grated parmesan for topping


Begin by prepping your peppers. Cut each top off, and chop it into pieces. Cut each pepper lengthwise, remove ribs and seeds. Place peppers inside down on a parchment lined baking tray. Drizzle each pepper with olive oil, a sprinkle of sea salt and pepper. Bake in a 375° oven for 25-30 minutes.

Meanwhile, brown your ground turkey in a heavy sauce pan over medium heat. Once the meat is no longer pink, add in crushed garlic, minced onion, chopped pepper, a pinch of sea salt and pepper. Saute until the vegetables begin to soften (about 5 minutes). Add in wine (or broth if using that) and the roasted red pepper sauce. Let simmer covered over med-low heat for about 10 minutes.

To assemble the peppers:

Turn each pepper over on your tray and evenly distribute the turkey mixture into your peppers. Place back in the oven for 10 minutes. Remove from the oven, top each with grated parmesan cheese and place under the broiler setting for a couple of minutes (careful not to burn!)

Once the cheese is slightly brown and bubbly, remove from the oven. Serve with a green salad and dig in!

stuffed peppers 3

smoked corn close up

Grilled corn with smoked salt and olive oil

Happy August everyone! With corn season upon us we had to share this fantastic recipe for our grilled cobs. If you haven’t experienced corn cooked this way it is definitely a must try! Grilling encourages the natural sugars found in the corn to concentrate, locking in moisture to create a juicy, sweet bite.

To make this side dish even more elegant, we rubbed the cobs with Oleum Priorat’s extra virgin olive oil and sprinkled with Cape & Herb’s Oak Smoked Salt.

smoked salt and oleum

This well balanced elixir is of superior quality winning Gold in the 2013 Los Angeles International Extra Virgin Olive Oil Competition. The olives are obtained from Arbequina, harvested by hand and naturally processed.

smoked salt corn

To Make this you will need:

Oleum Priorat extra virgin olive oil

Cape & Herb Oak Smoked Salt

6 ears of organic corn (1-2 per person)

Fresh flat leaf Parsley

Begin by shucking the corn to remove most of the husks. Leave a thin piece of husk to cover half the cob. In a dish, drizzle the olive oil over the cobs. Sprinkle all around with the smoked salt.

Grill the corn turning often to cook all sides evenly. This takes patience! While turning, brush the cobs with more olive oil. Once the corn begins to brown on all sides, remove from the heat (about 10-15 min.) Place on a platter and sprinkle with more smoked salt and chopped parsley. Serve hot!

corn with oleum

chocolate coconut fudge

Chocolate coconut fudge

There is nothing more delicious than a bite of creamy, sweet fudge! This chocolatey coconut fudge will satisfy your sweet tooth without making it ache from all that sugar. It’s 100% refined sugar free, vegan and made with wholesome ingredients.

For the base of this fudge we used Artisana’s organic coconut butter. Coconut butter is a wonderful alternative to regular butter because of it’s natural healing properties. Coconut also contains medium chain fatty-acids proven to enhance energy and even burn fat-all the more reason to indulge!

coconut butter

To make this fudge you will need:

2 cups of Artisana’s organic coconut butter

1/2 cup of TCHO 100% cocoa powder

4 tbsp. of Date Lady’s date syrup (can also add 1 tsp. of stevia if you like it sweeter)

2 tsp. of pure vanilla extract

1 tsp. of sea salt

1 cup of Earth’s Choice organic unsweetened finely shredded coconut

fudge ingredients (packaging)


Begin by melting the coconut butter in a sauce pot over low heat stirring occasionally. Once smooth, transfer to a large mixing bowl.

fudge ingredients

Add in all other ingredients and stir to combine. Press evenly into a small pan or container lined with parchment. Sprinkle some extra coconut on the top, cover with plastic wrap and refrigerate until firm.

fugde in pan

Once completely firm (at least 2 hours) carefully slice into small squares. Store in the fridge or freezer.


chocolate coconut fudge


Crispy brussels

Crispy brussels and summer squash

This bright and crispy vegetable side dish is anything but boring! Bacon grease is a secret ingredient that can transform any dish; however, it isn’t the healthiest option. Now you can have all that rich, salty, bacon flavour without the harmful fats or nitrates. We would like to introduce our new and exciting product –Magic Vegan Bacon Grease. This irresistibly addictive ingredient is non-GMO and 100% animal friendly. Try it in stir-fry’s, bean dishes or simply spread over a slice of toast.

magic vegan bacon grease

To make our crispy Brussels and summer squash side dish you will need:

about 10 large brussels sprouts

1/2 a red onion, sliced

1 medium summer squash (yellow zucchini) very thinly sliced into rounds

1 tbsp. of Magic Vegan Bacon Grease

Begin prepping the brussels sprouts by peeling off the layers, washing and drying well. Slice the red onion and summer squash. Set everything aside. Heat 1 tbsp. of Magic Vegan Bacon Grease in a large skillet over medium heat until very hot. Toss in all the veggies and sear for a minutes. Toss everything around the pan and let cook until the edges of your brussels begin to brown and crisp. Remove from the pan and serve warm with a sprinkle of slivered almonds.

Serves 3-4 as a side.

cirspy brussels 2



Ed’s Tabbouleh

Every Thursday our dear friend Ed comes to the Neal Brothers office to cook up something delicious for lunch. How lucky are we!? This recipe was a definite favourite in our office. It’s jam packed with nutrition, crunch and is the perfect light and colourful summertime meal.



2 Tbsp toasted pine nuts

7 dried prunes

1 jalapeno (fresh)

2 tbsp. fresh ginger

1/2 cucumber

1 yellow pepper

1/2 red onion

1 pint grape tomatoes (in halves)

500 mL chickpeas

1 cup red quinoa (cooked)

113 g dried organic cranberries

1 Tbsp. fresh lemon juice

8 Tbsp olive oil

1/4 cup parsley

1 tbsp. fresh mint

1 tsp fresh tarragon

scallion flowers

pinch of cape herb smoked salt and pepper

photo (6)


– Chop all veggies and dried fruit into bite sized pieces and add into a bowl.

– Boil 1 cup red quinoa until soft and fluffy. Drain water and fluff with a fork.

– Add cooked quinoa to bowl of chopped veggies and dried fruit. Chop herbs and add to mixture.

– Add grated ginger, pine nuts, chickpeas, salt and pepper, lemon juice and olive oil.

– Incorporate all ingredients with a spoon.

– Add scallion flowers to the top for garnish.

– Enjoy!




bold, smokey burger 2

The big, bold burger

Tis the season for the burger! Nothing says summer like a juicy burger hot off the grill. With a smokey sauce, crisp refreshing apple and rich apple wood smoked cheddar, this burger is a taste experience like no other!

Our secret ingredient that takes this burger from average to BOLD is Neal Brothers smokey BBQ sauce. This sauce not only adds flavour, but makes for a super moist patty.

NB bold smokey BBQ sauce


11/2 pounds of ground turkey

1/3 cup of finely minced red onion

1/3 cup of chopped fresh flat leaf parsley

1/3 cup of Bread crumbs

1/4 cup of Neal Brothers smokey bold BBQ sauce, plus more for topping

1 egg

1 granny smith apple, thinly sliced

6 slices of apple wood smoked cheddar

6 Whole-grain hamburger buns

4 cups of arugula

In a Large mixing bowl, combine the beef, chopped onion, parsley, bread crumbs, BBQ sauce and egg gently with your hands- do not over mix!

ingredients for smokey burger in bowl

 Once combined, form into 6 even size burgers and place on a parchment lined tray. Sprinkle each with sea salt and pepper.

burgers on parchment

Pre-heat your grill to med-high setting. Brush the grill rack lightly with oil. Grill burgers about 6-8 minutes each side, until completely cooked through. In the last minute of cooking time, place a slice of apple-wood smoked cheddar on each patty to melt.

To assemble, place a handful of arugula on the bottom of each bun, place patty on top, 2 slices of apple and a dollop of bold smokey BBQ sauce. Bite in!

bold, smokey burger 1

5 layer dip

5 layer dip

Can’t decide what dip to bring to the party? We’ve got you covered with this multi layer Mexican dish! It’s simple to prepare, and can easily feed a hungry crowd.

 5 layer dip

To make this dip you will need:

1 deep rectangular baking dish

A hand mixer or food processor

1 ripe avocado

1 tbsp. of lime juice

1 jar of Neal Brothers All-natural medium salsa (or any of your favourite from Neal Brothers!)

1 package of Pacific Food’s refried black beans

2 cups of shredded old cheddar and Monterey jack cheese

 1 package of light cream cheese

3/4 cup of light sour cream or Greek Yogurt

1 tbsp. of chili powder

2 tsp. each of cumin, paprika and garlic powder

1/4 tsp. of cayenne pepper

Begin by prepping the cream cheese layer. In a large bowl, combine 1 package of light cream cheese, 3/4 cup of light sour cream or (Greek Yogurt if using) and your spices. Mix well with a hand mixer or food processor until completely blended and creamy.


In a separate small bowl, mash avocado and 1 tbsp. of lime juice with a fork. Set aside.

 Layer 1: The first layer starts with creamy, re-fried organic black beans from Pacific. With all natural spices and herbs like cilantro, these are the perfect flavour base for this dish!


refried bean layer

Layer 2: spread the entire bowl of cream cheese mixture onto the re-fried beans with a spatula or spoon

 cream cheese layer

Layer 3: Spread out avocado and lime juice mixture over the cream cheese layer

avocado layer

Layer 4: Spread the entire jar of Neal Brothers all-natural medium salsa over the avocado layer

salsa layer

Layer 5: Top off the dish with a layer of cheese, a sprinkling of green onion and chili powder

cheese layer

The best way to enjoy this dip is with your favourite Neal Brothers tortilla chips. We paired ours with Organic blue corn and multigrain-delicious!