Garlic, tang, spice… A friend from my days training at the Wellness Institute shared this idea with me and I’m sure glad he did. Thanks,…
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Cured Salmon
This could be part of a main course or an exceptional appetizer. If the salmon filet you find is labelled “previously frozen” it’ll be fine…
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Chilli Garlic Peanuts
Turn your range hood on high and don’t stop stirring until you’re done. Things are going to get smoky! Time: 10 minutes Serves: 6 Ingredients:…
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Scallop Crudo
I tested this for the first time at wine club and the members seemed to really enjoy it. What better way to experiment than with…
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Beef Tartare
Beef tartare is an absolute delicacy and generally reserved for restaurant visits, yet it doesn’t have to be. I used tenderloin for this tartare, though…
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Salmon Dip
This is a play on the classic combination of salmon and cream cheese. Using yogurt in place of the cream cheese changes the nutritional content…
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Quick Pickles
We’re at the beginning of cucumber season and since not everybody wants to go through the process of making jars and jars of fermented or…
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Scallop Ceviche
Nothing says “summertime” like ceviche. The light, fresh flavours and textures are just the thing to make the best out of a day on the…
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Asparagus & Morels
The foraged asparagus in this dish was gifted by my friend, Tiffany. What’s ironic is she also happens to be the person teaching me a…
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Lemon Pepper Wings
Let’s start by making one thing clear: That stuff you see at the grocery store called “lemon pepper” is an artificial-tasting abomination and we won’t…
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