Recipes
Dinners, breakfasts and sides built around what’s in the bag, plus notes on organic food in Canada.
Recipes
The Blueberry Overnight Oats That Make Breakfast While You Sleep 5 min · October 2026 Oats, chia, yogurt and frozen blueberries in a jar overnight. Five minutes tonight, breakfast ready in the morning. 
The Brussels Sprout Skillet That Turns a Side Dish Into Dinner 30 min · October 2026 Brussels sprouts browned in olive oil, then tossed with white beans, garlic and lemon. A one-pan dinner for two in 30 minutes. 
The Creamy Pea and Spinach Pasta That’s Ready in 25 Minutes 25 min · October 2026 Frozen peas and spinach, whole-wheat pasta and a cream-free sauce of Greek yogurt and Parmesan. Weeknight dinner for 2 in 25 minutes. 
The Green Bean and Lentil Salad That Makes Lunch Worth Packing 20 min · October 2026 Frozen green beans and lentils in a lemon-Dijon dressing. A fibre-packed lunch salad that gets better in the container. 20 minutes, serves 2. 
The Roasted Broccoli and Chickpea Bowl You’ll Make on Repeat 30 min · October 2026 Frozen broccoli and chickpeas roast on one tray, then go over brown rice with a lemon-tahini dressing. Ready in 30 minutes, serves 2. 
The Blueberry Coffee Cake 80 min · September 2026 A moist, gluten-free and dairy-free blueberry coffee cake with a crunchy pecan crumble, made with Cabera organic blueberries. 
The Mango Parfait That Turns Breakfast Into Dessert 5 min · September 2026 Layers of frozen mango, Greek yogurt and granola in a jar. Five minutes, no cooking, no added sugar. 
The Spinach Roll That Always Steals the Table 50 min · April 2026 A lighter spinach roulade: soft spinach sponge rolled around a fresh cheese and Greek yogurt filling. Great for guests and meal prep. 
Lucky Irish Shepherd’s Pie: A Cozy Classic with a Pop of Green Goodness 75 min · March 2026 A classic lamb shepherd’s pie under a buttery mash, finished with organic frozen peas that stay bright green. Serves 6–8. 
Warming Up with Chili Con Carne on National Chili Day: A Cozy Recipe with a Healthy Twist 60 min · February 2026 A hearty chili con carne with organic frozen broccoli or cauliflower stirred straight into the pot. Serves 6–8. 
Rustic Vegetable, Barley & Organic Cabera Soup 55 min · February 2026 A hearty barley and vegetable soup with a full bag each of organic frozen sweet corn and green beans. About 55 minutes. 
Homemade White Spinach Pizza 29 min · February 2026 A garlicky white pizza with no tomato sauce: organic frozen spinach, mozzarella and ricotta or feta on a crisp crust. Serves 3–4. 
Loaded Mediterranean Potato Wedges 50 min · February 2026 Crispy organic potato wedges piled with cucumber, tomato, olives, feta and tzatziki. Greek salad meets oven fries. Serves 4. 
Crispy Herb-Roasted Steak Cut Fries with Garlic Yogurt Dip 40 min · February 2026 Organic steak cut fries baked crisp with rosemary, thyme and paprika, served with a garlic Greek yogurt dip. Serves 4. 
Crispy Smashed Cauliflower Florets with Parmesan 50 min · February 2026 Organic frozen cauliflower roasted, smashed flat and baked again under Parmesan until the edges turn crisp. Serves 4–6. 
Palak Paneer with Cabera Frozen Spinach 30 min · January 2026 Restaurant-style palak paneer in 25 minutes: organic frozen spinach blanched, blended and simmered with paneer and spices. Serves 3–4. 
Creamy Broccoli & Cauliflower Soup 40 min · January 2026 A velvety soup of organic frozen broccoli and cauliflower, blended creamy without heavy dairy. About 40 minutes, serves 4–6. 
Hearty Green Pea & Spinach Soup 35 min · January 2026 A bright green soup of organic frozen peas, spinach and potato, blended until naturally creamy. Ready in 35 minutes, serves 4–6. 
Keto Cheesy Broccoli Melt 35 min · January 2026 Organic broccoli baked in a garlicky cheddar and cream cheese sauce until bubbly. A low-carb keto side, about 4 g net carbs per serving. 
Keto Bacon Butter Brussels Sprouts 35 min · January 2026 Organic Brussels sprouts seared in bacon fat, roasted crisp and finished with butter and bacon. A keto side, about 5 g net carbs per serving. Organic corner
How Government Support Strengthens Canada’s Organic Food Industry June 2025 Federal funding and the Canadian Organic Standards keep organic food in Canada trustworthy. Here is what that means for shoppers and stores. 
How Weather Challenges Highlight the Value of Organic Frozen Foods May 2025 Extreme weather disrupts fresh organic produce. Frozen organic vegetables and fries keep supply steady all year. 
Canadians Are Ready to Pay More for Organic and Sustainable Foods May 2025 41% of Canadians will pay more for organic food, led by Québec and younger shoppers. What is driving the shift. 
Quebec: The Heart of Canada’s Organic Revolution May 2025 Québec holds 75.5% of Canada’s certified organic vegetable farmland and leads the country’s organic growth. 
Why Organic Food Is Gaining Popularity in Canada May 2025 Canada’s organic market reached $6.5 billion in 2021. Why more Canadians are choosing organic, and where frozen fits in. 
7 Organic Vegetables You Should Be Eating (and Why!) January 2025 Brussels sprouts, spinach, green beans, peas, corn, cauliflower and broccoli: what each of Cabera’s seven organic vegetables brings to your plate. 
It’s OK to Say ‘Yes’ to Potatoes December 2023 Potatoes get a bad reputation, but they bring energy, vitamin C, potassium and fibre. How to fit them into a healthy diet.