This recipe uses one of the staple ingredients in our refrigerator – coleslaw mix. You can shred your own cabbage and carrots if it makes…
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Mushroom Risotto
Traditionally, risotto is made by constantly stirring the rice while slowly ladling in stock. It’s time-consuming and not particularly exciting. You’ll need a pressure cooker…
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Perfect Pork Chops
I don’t even like pork chops that much normally, but much like the pork belly recipe that also uses the word, I call these chops…
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BLT Salad 2.0
With over 450 recipes written over the past nine years, I figured it was time to update the orginals. I’ve learned so much about nutrition…
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Spicy Fennel Beans
Surprise! It’s not a protein recipe. If fennel isn’t your thing, use whole cumin. It’s equally delicious. Be extremely careful not to grab the pan…
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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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Sausage & Slaw
I cook versions of this dish multiple times each week and cannot believe I haven’t shared it before. Perhaps it’s such a staple in my…
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Turkey & Bacon Burgers
I know it’s been a string of meal-prep-quantity protein recipes lately, but it’s intentional. Most people struggle to consume enough lean protein daily (optimally at…
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Onion Chicken
This is a simplified, bulk spin on the incredible flavours of Persian chicken kebabs. If possible, cook it over charcoal and get a dark, charred…
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Balsamic Chicken Breast
I think we can all agree that boneless-skinless chicken breast isn’t usually the most exciting thing to eat. That said, whether you’re counting palm-size portions…
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