Kev's Kitchen

Saucy Squash

“Textural Sensation” would be another fitting name for this multi-serving of vegetables. The lightness of the squash is contrasted wonderfully by the hearty and meaty…

Souvlaki Salad

Though one could argue souvlaki should be skewered and cooked on a grill, at the time of this writing, it’s winter and I don’t like…

Sausage and Cabbage Soup

I get the outstanding sausage for this soup from a local Hutterite colony. It’s essentially nothing more than smoked turkey packed into a casing, ensuring…

Moroccan Halibut in Tomato Sauce

You’d think the combination of tomatoes and lemon juice would lead to an overly acidic flavour profile, though in this case, it creates a perfect…

Chicken Tikka Salad

Cooking Indian doesn’t have to take forever, nor does it need a lengthy ingredient list. The range of textures in this tikka spin will amaze…

Lemon Butter Beans

Here’s a simple way to freshen up what could be just another boring serving of beans. The slight acidity of the lemon pairs very well…

Havana Stir

The time consuming part of this bright-tasting stir-fry is simply the prep. Coerce somebody into being your sous chef and you’ll want to serve it…

Blackened Salmon

Spicy and speedy are the key words here. Give this a shot with any kind of fresh fish. Adjust the cooking time depending on the…

Calamari Salad

This crisp salad uses the same basic citrus Caesar dressing as the BLT Caesar and can be put together in less time than it takes to…

NOLA Sirloin

This is the traditional French steak cooking technique used at the incredible Commander’s Palace Restaurant in the culinary mecca of New Orleans. A well-seasoned, heavy…