Favourite Recipes from our Customers

Our customers are fantastic, creative cooks. Here are some of their favourite recipes.

If you’ve got a recipe to share, please email sales@shepherdgourmetdairy.com. If we publish your recipe, we’ll send you a special gift!

Chickpea Salad with Mint and Feta:
Marla, Toronto, ON

  1. Whisk together lemon zest, lemon juice, salt and pepper.
  2. Whisk in olive oil.
  3. Add chickpeas, onion, garlic, feta, parsley and mint.
  4. Stir well. Enjoy with grilled lamb chops and roasted cherry tomatoes.

Watermelon Salad with Mint and Basil
Steve, Kingston, ON

  1. Slice the onions and toss with the lime juice. Let sit while you prepare the rest.
  2. Combine watermelon, olives, basil and parsley. Mix gently together. Add the onions and their juice.
  3. Drizzle over the olive oil, and top with salt and pepper to taste.

Swiss Chard Soup with Feta and Fresh Herbs
Pam, Stratford, ON

For garnishing:


  1. Heat oil in a saucepan. Add onion, sprinkle over a bit of salt and pepper and cook until translucent. Add garlic – be careful not to burn.
  2. Stir in chard/spinach, parsley, cilantro, nutmeg and both fresh and dried mint.
  3. Add stock. Bring to boil, reduce heat and simmer until chard is tender – about 15 minutes.
  4. Puree with hand blender. Stir in lemon juice. Correct seasonings.

Serve topped with a swirl of Greek-style yogurt and a generous handful of crumbled feta. Add extra salt, pepper, olive oil and lemon juice if desired.

Shrimp with Fennel, Dill and Feta
Lorna, Calgary, AB

Toss this delicious shrimp dish with pasta and serve with a green salad for a quick and easy midweek supper.

  1. Heat olive oil in large non-stick skillet. Add fennel; sauté until tender-crisp (3-5 minutes).
  2. Add sundried tomatoes and stir 1 minute
  3. Add shrimp to skillet. Sprinkle with salt and freshly-ground pepper; sauté until shrimp are opaque – about 1 minute per side
  4. Add garlic when you turn the shrimp over
  5. When shrimp are nicely cooked, sprinkle with dill and crumbled feta

Tabbouleh ( Middle Eastern Salad Dish )
Kathy Thompson, St Marys, ON

A refreshing summertime salad that we love!

  1. Place the bulgur in a bowl and pour boiling water over it. Cover the bowl and let rest for 10 min. Place the bulgur in a fine sieve to drain off any excess water.
  2. In a small bowl , combine the olive oil, lemon juice and garlic. Season with salt and pepper and set aside.
  3. When the bulgur is cool, add the tomatoes, green onions, parsley and mint. Add the dressing and toss well. Season with additional salt and pepper if needed. Sprinkle the finely crumbled feta cheese over top of salad. ENJOY! (Chopped cucumber can also be added.)

Spinach and Feta Pita Bake
Kathy Thompson, St Marys, ON

  1. Preheat oven to 350 degrees
  2. Spread tomato pesto onto one side of each pita bread and place them pesto side up on a baking sheet.
  3. Top pitas with tomato, spinach, mushrooms, Feta Cheese, and parmesan cheese, drizzle with olive oil and season with pepper.
  4. Bake in the pre heated oven until pita breads are crisp, about 12 minutes.
  5. Cut pitas into quarters and ENJOY!

BBQ Whole Portobello Mushrooms
Gord van Rassel, St. Marys, ON

  1. Rub olive oil on cap of mushrooms
  2. In cavities place mixture of 1/3rd feta and 2/3rd onion
  3. Drizzle with balsmic vinegar
  4. Place on high rack of a 500 degree or so bbq
  5. Cook for 10-15 minutes or until done (onion should be soft)

Broccoli Salad
Nancy, St. Marys, ON


  1. In salad bowl combine Broccoli and/or Cauliflower, sunflower seeds, raisins and feta cheese.
  2. For the dressing, in a measuring cup stir together yogurt, mayo, sugar and lemon juice.
  3. Pour dressing over salad and toss to mix.
  4. Season with ground pepper to taste
  5. Cover and refrigerate for 2 hours to 2 days