Trendspotting: Some of Our Favourite Things This Season

She Devil Delights Crackin’ Cranberry Conserve
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Spicy sweet jellies are great for the entertaining season and we’re loving this Okanagan-made conserve. Full of bright, juicy B.C. cranberry flavour with a little heat from fresh organic chilies, sub it with your traditional cranberry sauce on turkey or use it to add a kick to cheese plates and desserts.

Tiberino Pasta Meals
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These upscale one-pot meals are as tasty as they are effortless. Tiberino is a fourth-generation family business in Bari, Italy, and let’s just say they know their pasta. Each gourmet meal makes three large servings in under 20 minutes. All you have to do is boil a specified amount of water, add the package contents and cook until the water is absorbed – perfect for those busy fall nights.

Nora’s Dairy Free Ice Cream
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Nora’s ice cream is made with a combination of coconut and cashew milk to create a luscious, creamy dessert we can’t get enough of. Pair it with just-baked pies, brownies or cookie sandwiches – pints come in mint chip, peanut butter and chocolate, strawberries & crème and vanilla bean flavours so you can get creative with your combos.

Drizzle Berry Bliss Raw Honey
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The newest offering from Calgary-based Drizzle Honey is here and we couldn’t be happier. This antioxidant blend combines Canadian raw honey with wild blueberry, organic goji, Schisandra, açai and more for a deliciously energizing bite. We’re enjoying it with herbal teas, on top of cookies and pastries and drizzled over yogurt in the morning.

Wize Monkey Coffee Leaf Tea
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There are a lot of teas on the market, but we’ve never had one like this before! Although the flavour is similar to traditional teas, coffee leaf tea is lightly caffeinated and doesn’t get bitter if steeped for a long time; you can throw a sachet in your mug and forget about it. The Arabica leaves are directly sourced from a coffee farm in Nicaragua, making use of the plants in the off-season (harvesting the leaves doesn’t affect the coffee beans).

Smak Dab Mustard
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After graduating culinary school in Edmonton, Smak Dab founder Carly Minish began crafting condiment flavours in her kitchen and now makes some of our favourite mustards. Each jar gives you pairing suggestions: for fall we love Canadian maple on roast pork and sweet potatoes, curry Dijon with glazed ham and grilled chicken as well as honey horseradish on grilled cheese sandwiches and glazed salmon. 
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