Find articles written by our owners, staff and partners, new monthly products and recipes too!
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.
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.
Read MoreAs the vibrant colors of fall blanket the landscape, nature offers a gentle reminder of the cyclical rhythm of life. Fall is a season of transition. Everything around us is changing, and it’s essential to embrace this shift, pause, reflect, and prepare for a thriving new year.
Read MoreLeche 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 MoreI’ll be using butternut squash and local honey to make a delicious puree, broccolini, which is perfect for the grill and to top it off some crispy quinoa for crunch to pair with Bayside Seafood pre-marinated salmon! Also using sourdough starter discard with a touch of baking soda makes a very light airy batter, perfect for Lion's Mane tempura!
Read MoreTuna melts are an easy classic. Quick and cheap to make, these were always a summer afterschool staple! Placing it on a tostada makes it perfect for a hors d’oeuvres, appetizer or lunch. Also for this lasagne, skip the layers and the time decreases significantly! This recipe is an easy, gluten-free, one-pot, healthier version of traditional lasagne.
Read More“Anticuchos de Corazon” translates to barbecued heart skewers in Spanish. My recipe uses local Albertan beef heart, a spicy vinegary chipotle marinade and local vegetables. Nothing screams summer more than fresh tomatoes! The most versatile fruit makes for a very delicious fresh salad.
Read MoreJapanese food is always simple and well-executed, this tiradito is a creation of Peruvian-Japanese immigrants,based on the classic ceviche, this style is presented more in the traditional form of sashimi. There’s also my take on Nobu’s famous Miso Black Cod, pairing BC Sablefish with a silky smooth celeriac puree, pan-fried seasonal fiddleheads and toasty hazelnuts.
Read MoreIncluding high-protein snacks in your diet can be a great way to support muscle growth, feel full longer, and maintain energy levels especially in the summer! Enjoy two of my regular go-to recipes, my take on a Vanilla Protein Smoothie & Overnight Oats.
Read More
