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A little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
Leche de Tigre is not just for ceviche, it is a sauce packed full of antioxidants, anti-inflammatories and antivirals. I use Leche de Tigre to make a classic ceviche using haskap berries and Atlantic scallops! I also make a crave-able, gluten-free and vegetarian Peruvian Huancina inspired Mac and Cheese, easy to make ahead of time and reheat throughout the week!
Read MoreWithout the guidance and love of my Father, this recipe would not exist. Similar to an eggs benedict or a classic eggs on toast, Eggie on a Ricecake is quick, healthy and most importantly, delicious. Also included is my take on Granita, a Latin American shaved ice that can be found flavoured with a plethora of fruits and sugar syrups, mine uses our local haskap berry!
Read MoreNothing quite shows the love for Mom more than cooking! Whip up these green banana pancakes with a haskap rhubarb whipped cream and marinated oranges for a showstopping healthy breakfast. This recipe is gluten-free, nut-free and keto.
Read MoreFor those looking for something different to serve, a goose is a fantastic option. It's perfect for those families who fight over the dark meat at the holiday table and the meat always stays juicy! It can even be cooked the day before and reheated, so the sides can be focused on the day of. In place of a classic cranberry sauce, this recipe also uses haskap berries instead!
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