“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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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