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Sriracha Mayo Fish Taco’s

We love nothing more than taking unique flavours and creating simple and delicious dishes. These fish tacos pack a punch of flavour and a bit of heat – perfect for Cinco de “Mayo” celebrations or lunch and dinner any day of the week!

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– 2 pieces fresh white fish (We used tilapia)

– 1 tablespoon Neal Brothers sriracha mayo

– 1/4 cup Neal Brothers organic blue tortillas

– 1/2 lime juice

– soft corn tortillas

– refried beans

– avocado for garnish

– cilantro for garnish

– salt and pepper to taste

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1) Preheat oven to 400 degrees on bake.

2) Place white fish on a baking sheet over parchment paper.

3) Season fish with salt and pepper then squeeze lime juice over top.

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4) Spread Neal Brothers sriracha mayo over top to create a thin layer.

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5) Take 1/4 cup of Neal Brothers organic blue tortillas and place in food processor. Process until chips until fine.

6) Coat fish with crushed chips.

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7) Bake fish in the oven for 15 minutes or until cooked through.

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8) Place soft corn tortillas on a plate and spread refried beans over top.

9) Place fish on top and garnish with avocado and cilantro.

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10) Serve and enjoy!

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Cinco de “Mayo” Creamy Lime Slaw

Looking for a fun and delicious way to celebrate Cinco de “Mayo” (pun intended) this year? Try this creamy lime slaw made with our Neal Brothers all natural lime mayo. It’s simply delicious – bursting with colour and lime flavour!

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– 1 cup shredded red cabbage

– 1/2 cup shredded carrots

– 2 green onions

– 1/2 lime juiced

– 1 tbsp. cilantro

– 1 jalapeno (remove seeds)

– 2 tbsp Neal Brothers lime mayo

– 1/4 cup olive oil

– salt and pepper to taste

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1) Shred red cabbage and carrots and place in a mixing bowl.

2) Add chopped green onions, minced cilantro, and finely chopped jalapeno.

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3) Dress with lime mayo, olive oil, lime juice and salt and pepper to taste.

4) Combine all ingredients and toss.

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5) Top with cilantro garnish and serve.

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6) Enjoy!


quinoa chili with chip in it

Vegetarian chili with quinoa

Happy September! I don’t know about you but as the weather begins to cool down, scarves come out and all I want are warm comfort foods. I can’t think of anything more comforting than a big bowl of hot chili. Chili is so versatile; it can be made spicy, mild, sweet, with or without meat. This particular recipe is a very healthy, vegetarian version packed full of protein and veggies!

I always keep a jar of my favourite Neal Brothers Organic Medium salsa on hand to throw into recipes because it adds delicious flavour, with just the right amount of spice.

To give this chili it’s flavour base, I combined a jar of salsa with Pacific’s sweet, organic baked beans and low sodium vegetable broth.

pacific and neal brothers salsa (vegetarian chili)


1 jar of Neal Brothers Organic Medium Salsa (or any of your favourite from Neal Brothers!)

2 cups of Pacific vegetable broth

1 packaged of Pacific Organic Baked beans

2 carrots, peel and chopped into bite sized pieces

2 bell peppers chopped

1 white onion, chopped

2 cloves of garlic, minced

1/2 cup of dry quinoa, rinsed

1 can of kidney beans, drained and rinsed

1 tbsp. of chili powder

1 tsp. of cumin

chopped fresh cilantro

quinoa chili with chip in it


In a large sauce pot, sauté all the veggies over medium heat with grape seed oil until slightly softened. Add in chili powder, cumin and sea salt. Add in salsa and broth and turn up heat to boil.  Once the liquid is boiling, add in the quinoa and stir. Reduce heat to med-low and simmer about 15- 20 minutes. The final step is to add the kidney and baked beans. Stir everything to combine and heat through (about another 5-10 minutes). Before serving, stir in chopped fresh cilantro.

We served ours with a dollop of sour cream, chopped green onion and Neal Brothers Organic blue corn chips with flax for dipping. yum!

quinoa chili with chip bowl

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

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

finished vij skewers

Delhi-licious chicken skewers

Here at the Neal Brothers Office we eat chips all day long…well, not really…but you could say we have become quite the potato chip experts around here. You can imagine the excitement when our newest anticipated and exotic flavour arrived for tasting! Chef Vikram Vij teamed up with Chris and Peter to create a brand new kettle cooked potato chip tossed in an incredible blend of masala spices. Not just a great snack, this potato chip deserves to be treated as a classy ingredient.

We couldn’t resist pairing these kettle chips with our spicy Tomatillo salsa to create these crispy chicken skewers. They are so simple to make!

You will need:

1 bag of Vij’s Delhi-licious kettle cooked chips

1 cup of Neal Brothers Tomatillo salsa

4 chicken breasts, cut into chunks

1 red onion, yellow and red bell pepper cut into chunks (same size as chicken)

wooden skewers


Soak your skewers in water for at least a half hour to prevent burning

Begin by pre-heating your oven to 400°

Pour Tomatillo salsa into a shallow dish. Grind kettle chips in a food processor into pieces (not fine crumbs). Place those in a separate shallow dish.

arrange chicken, peppers and onions onto skewers, roll in salsa and then in the kettle crumbs to coat.

 marinating chicken skewers

crusted chicken skewers

Place on a baking tray lined with parchment or lightly greased. Bake skewers for 20-25 minutes until golden and crispy. Serve with extra Tomatillo salsa for dipping. Enjoy!

finished vij skewers

completed quinoa salad

Quinoa salad with pistachio and mint

A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.

pistachio oil

For the Salad you will need:

1 cup of dry quinoa

3 1/2 tbsp. of pistachio oil

a hand full each of chives and fresh mint leaves

1/3 cup of fresh or frozen green peas

1/3 cup of crumbled feta

1/3 cup of unsalted shelled pistachios

1/2 a lemon

Sea salt and pepper

ingredients for quinoa salad with pistachio and mint

 Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.

cooked quinoa

Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.

chopped ingredients for quinoa salad

Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.

ingredients in bowl for quinoa salad with pistachio and mint

completed quinoa salad

If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!

finished pork tenderloin

Glazed pork tenderloin

We apologize if you are drooling all over your keyboard for this one! Pork always pairs well with something sweet and this sticky glaze made from 100% pure, natural date syrup may be the perfect match. This dish from start to finish is easy enough for a week night and fancy enough for a dinner party.

date lady


1 pork tenderloin

1/2 a cup of Date Lady date syrup

2 tbsp. of dijon mustard

2 cloves of garlic

about 2-3 tbsp. of chopped fresh thyme

1/2 a large red onion

sea salt and pepper

Begin by prepping all your ingredients to make the glaze by measuring out the date syrup and dijon.

ingredients for pork glaze

Mince the 2 cloves of garlic, chop the thyme and slice the red onion into rings.

ingredients chopped for pork loin

Mix date syrup, thyme and dijon into a bowl.

pork tenderloin glaze pre mix

pork tenderloin glaze stirred

Next, prepare the pork tenderloin by placing on a baking sheet. Sprinkle with olive oil, sea salt and fresh black pepper. Toss red onion slices around the pork.

pork with salt and pepper

Pour the glaze over the pork and spoon the onions over top.

glaze being poured over pork

pork tenderloin before oven

If you have time- cover baking sheet with plastic wrap and let sit in the fridge for an hour- overnight. To cook the pork, pre-heat your oven to 350°. Cover pan with tin foil and cook 20 minutes. Remove the foil and cook another 20 minutes uncovered. Ensure a meat thermometer reads 160º (Pork can be slightly pink in the centre).

Let pork sit 10 minutes once it’s cooked, spoon over any glaze from the pan and slice into 1 inch pieces.

pork tenderloin out of oven

We paired this with steamed broccoli and mashed sweet potatoes.. a glass of red wine would be fitting as well!

Enjoy :)

finished ramen noodle salad

Cold ramen noodle salad with a tahini dressing

As the weather finally warms up it’s time for some cooler foods! This cold noodle salad makes a light meal with the perfect combination of crunchy vegetables and soft noodles all swirled in a creamy dressing. Try it for a vegetarian lunch or bring to your next BBQ for a crowd pleasing side dish.

Ingredients for the salad: (Serves 2)

1 pack of Lotus Foods Jade Pearl Ramen Noodles

2 cups of shredded napa cabbage

1/2 a yellow bell pepper thinly sliced

1 cup of thinly sliced cucumber

1 tbsp. of sesame seeds

2 green onions, thinly sliced

1 cup of cubed firm organic sprouted tofu (optional)

ramen noodles

These ramen noodles from Lotus Foods are the new and certainty improved instant noodles! They take just 4 minutes to cook, they are gluten free and packed with nutrients! Not to mention they have a chewy texture that can stand up to any sauce.

For the tahini dressing:

1/3 cup of Artisana’s raw tahini

1/4 cup of soy sauce

1/4 cup of lime juice (we used Succo)

1 tbsp. of sesame oil

2 tbsp. of honey

2 tsp. of sriracha or your favourite hot sauce

1 inch of minced fresh ginger

tahini in jar

If you are not familiar with tahini it’s simply sesame seeds ground into a butter to create a nutty flavour and creamy consistency. It’s great added to sauces in place of cream or spread over toast with a dollop of honey. Sesame seeds are a good source of heart healthy vitamin E, source of protein and iron.

To make this salad, begin by prepping all your veggies and tofu. Set aside.

chopped veg and tofu

Boil 2 cups of water in a pot and add 1 pack of ramen noodles. Let boil 4 minutes and gently separate noodles with a fork. Drain the noodles and drizzle with a bit of sesame oil, set aside to cool.

cooked ramen

While the noodles cool, prepare the dressing. Combine all ingredients for the dressing in a small bowl and whisk.


finished tahini sauce

Place all salad ingredients into a large mixing bowl and cover with desired amount of dressing (about half) place any remaining dressing into the fridge. Toss to combine.

tossing salad

Let salad set in the fridge at least an hour-overnight to let all the flavours marinate. Sprinkle with sesame seeds and enjoy!

finished ramen noodle salad