Recipes Rooted in Tradition | A Giveaway

Recipes Rooted in Tradition | A Giveaway

Calling all recipe enthusiasts! We want to hear from you!

Whether it's a whole turkey affair from stuffing to slicing or a quick garnish for the final touch, there’s something special about the familiar process of a habitual recipe, each one embracing their own backstory of why it was made and with whom it was shared. 

Not only do recipes jog our memory of physical full-tummied satisfaction, they also have the power to nudge us right in the feelers—reminding us of the sentiment associated with preparing, devouring, and savoring meals. 

Is it a faded & thinning piece of paper scribed with your great-Grandmother's handwritten butterscotch pudding recipe? Is it an Instagram Live of your favorite foodie making eggplant lasagna? Maybe it’s the aroma of sage as you chop, the tartness of cranberries as you taste-test, or the energy of the kitchen that marinates the mood for the shared feast ahead. 

Whatever it is, we want to know: What is your most treasured recipe, and what is the story behind it? Use this form to submit your recipe & story to enter to win a whole Case Pack of Abeego (12 of our best-selling Variety Wrap Sets so you can crush your stocking stuffer list) and a bamboo recipe box - a prize valued at over $280!



To get your inspiration flowing, we asked the Abeego team to share some of their most treasured recipes and the stories behind them. Enjoy!

Toni Desrosiers | Abeego Founder & CEO | Toni’s Homemade French Onion Soup

pot of soup steaming on the stove

When my daughter was born, I was determined to create a holiday food tradition unique to our immediate family, so I decided to master French Onion soup. It’s a remarkably simple dish, so I decided to complicate it for myself! 

My Holiday French Onion soup starts in the spring when I plant my onions. Leading up to French Onion Soup Eve, our family enjoys beef ribs. The beef bones are then slow roasted and simmered in the oven for 24 hours, creating the richest beef broth ever imagined. Each year, I add a new task that levels-up my soup in a remarkable way. This year, I plan to source the most beautiful soup bowls that my family will treasure for years to come. Who knows, I may even try to make them! 

French Onion soup reminds me of my parents. Mom had classic French Onion soup bowls and I loved it when she served the hot bowls right out of the oven. If it was on the menu, Dad would order it. I’ve been able to share my French Onion Soup with my dad and I did not disappoint this soup connoisseur! 

Use Abeego for French Onion Soup:

Brie Biblow | Marketing Specialist | My Grandmother’s Tourtiere

Tourtiere sitting on a table next to a snowy window

Growing up in a French Canadian family, tourtiere (French meat pie) is as tied to the holidays for me as Santa Claus. I remember eating it at my Grandma’s house: the perfectly thin and flaky crust, the savory filling that smelled of warming spices and always, always covering the top of it with a thick layer of ketchup. While made from incredibly simple ingredients, it felt like a delicacy. 

I would watch as my mom made large portions of savory pie dough and store it in the fridge until the special tourtiere-making weekend rolled around. Once it did, she would take out our massive 8-quart metal pot to sweat piles of onions and garlic and we would hand grind beef and pork to add to the pot along with generous portions of warming spices - cinnamon, clove, and nutmeg. The house smelled like heaven. 

Never having enough room in the fridge so close to the holidays, we would take advantage of Calgary’s bitterly cold winters and place the pot outside in the snow to fully cool. Then came the assembly line: we would roll out dough, drape it over the (well-loved) plates, fill it, cover it, pinch the seams together and snip decorative ventilation patterns to the top. Hours later, we’d end up with somewhere north of 20 pies. Enough for dinners throughout winter and a few to spare as coveted gifts for family and friends.

To this day, I still get frozen meat pies from my Grandma and mom at Christmas time. No matter where I’m cooking it, the smell and taste of tourtiere always makes me feel right at home.

Use Abeego for Tourtiere:

Amanda Chan | Marketing Lead | My Mother-In-Law's Mashed Potatoes

Recipe book with mashed potato recipe

2020 was my first holiday where we didn’t have dinners lined up at multiple households. Big gatherings were far from reality that year, so I decided to try my hand at my very first turkey dinner with all the fixings. My husband insisted on having his mom’s mashed potatoes, and he was right to insist. 

I remember the first time I tried her mashed potatoes. It was one of my first dinners with my husband’s family. My family dinners were always ones to rave about - too many side dishes to count, everything cooked perfectly, and always a heaping display of desserts. Deep down, I was skeptical of what was on the menu and if it would hold up to my family’s dinners. I clearly remember taking a bite and sitting there thinking to myself, “wow, these are next level.” My own mom’s mashed potatoes are delicious too, but these were oh so rich. I suppose that’s what happens when you combine potatoes, cream cheese, and sour cream! 

Luckily, my incredibly thoughtful mother-in-law gifted me a handmade recipe book of all her yearly traditions. From roasting the turkey to her infamous rum balls, their entire holiday dinner was inside this book. I was saved!

There was a lot of pressure to make them up to par the first time I cooked them. Safe to say, I was pretty close. Good thing there’s always next year!

Using Abeego for Mashed Potatoes:

  • Roll & savor green onion in the Large Abeego
  • Wrap potato peels in the Medium Abeego and save for a future soup stock
  • Cover the bowl of mashed potatoes with a Large Abeego for your potluck holiday dinner









It is with deep respect and gratitude that we create, build and operate our business in the communities of Southern Vancouver Island, which as a business we acknowledge is located within the ancestral and unceded territories of the lək̓ʷəŋən (Lekwungen) (Esquimalt and Songhees), Malahat, Pacheedaht, Scia'new, T’Sou-ke and W̱SÁNEĆ (Pauquachin, Tsartlip, Tsawout, Tseycum) peoples.

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