Alright, so it’s not really “mashed” however, you could try using a ricer rather than a food processor. Local cauliflower is in season right now…
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Chicken & Cashews
With the exception of the green onions, I often eat this (or a beef, elk or pork version) for breakfast. It’s full of fantastic pre-workout…
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Avocado Lime Mayo
Don’t use the picture for your ingredient list because the garlic isn’t in there. You could make this without the egg yolk, but why would…
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Olive Tapenade
Here’s one of my favourite condiments. I eat it on nearly anything including steak and burgers. In fact, I’ve been known to snack on it…
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Scallops & Salsa Verde
The key to grilling scallops is a superheated grill and dry scallops. If you’ve got a sharp fish spatula for turning them, that helps too.…
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Flank & Vinaigrette
Here’s a technique called “dry brining” that’s easier and more effective than marinating. Tossing the sliced steak in the vinaigrette rather than using it as…
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Shrimp & Greens
I’m eating more fish and seafood as protein sources. That means you get more recipes for them. The nutrient density of this dish is dramatically…
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Shrimp & Avocado Ceviche
Stop wasting avocadoes by putting them on toast. That’s barely even a snack, never mind a meal. Here, the buttery avocado adds a wonderful texture…
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Grilled Eggplant
Here’s a perfect example of enhancing the flavours nature gave us versus overpowering them with seasonings. That said, it’d be great basted with Cayenne Butter…
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Cayenne Butter
This is one of those things that’s so simple it shouldn’t possibly taste this good. It’s my favourite version of compound butter. Give it a…
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