SEARCH RESULTS

The easiest fish recipe ever, with virtually no cleanup. What more could you want for a weeknight meal? The versatility of this dish is really what makes it stand out. It's the perfect way to use up those half used veggies and herbs that you have sitting in the fridge. I kept it simple by just using salt and pepper to season my fish but you can use any spices you like! Cooking fish in parchment paper (or fish en papillote) steams the fish in it's own juice & all the delicious flavours of the veggies, herbs and citrus. It cooks up in just 15 minutes, making it a perfect meal for busy weeknights. Serve this recipe with one of my many salad recipes and call it a night! Fish in Parchment (Fish en Papillote) Serves 2 What you'll need: 1lb haddock (or other white fish like perch, tilapia, cod or halibut) Salt & pepper, to taste Extra virgin olive oil Thinly sliced veggies (I used green beans, bell peppers & onion) Any fresh herbs you have on hand (I used dill) Thinly sliced lemon + wedges for serving Steps: Preheat oven to 400F Pat fish dry with a paper towel and season liberally with salt & pepper. Line a baking sheet with a piece of parchment paper that is double the size of the piece of fish. Add your thinly sliced vegetables to one half of the parchment paper, drizzle with olive oil, season with salt & pepper and toss to coat. Lay you piece of fish on top of the vegetables and drizzle with olive oil. Lay the thinly sliced lemon and fresh herbs on top. Fold the other half of the piece of parchment over the fish. start folding in the edges towards the fish until you have a seal all the way around. This isn't going to be perfect so don't stress! Bake for 15 minutes. To serve: I like to serve the parchment packets right on the plate so I can tear it open at the table and eat it right from the parchment. Serve with fresh lemon. Eat up, my friends!

Honey Mustard Broccoli Crunch salad in the perfect make-ahead salad recipe to take on a picnic or BBQ. It keeps well for days and best of all, you don't need to cook the broccoli! No cook, but filling salads are my favourite! I know that this one requires you to cook the bacon but trust me, it's soooooo worth it! This broccoli salad is perfect for hot summer days because it's no-mayo and dairy free dressing won't go off, sitting in the sun. Honey Mustard Broccoli Crunch Salad Serves 4 What you'll need: 4 bacon strips 3 tbsp dijon mustard 3 tbsp extra virgin olive oil 3 tbsp honey 2 tbsp apple cider vinegar 1/2 lemon, juiced Salt & pepper, to taste 1 large broccoli crown & stem, finely chopped 1 large apple, small dice 1/2 large red onion, small dice 1/2 cup toasted pumpkin seeds (or other toasted seeds or nuts) Steps: Cook bacon until crisp. Drain on a paper towel and then roughly chop. Set aside. In a large bowl (large enough to mix the salad) whisk together 3 tbsp dijon mustard, 3 tbsp extra virgin olive oil, 3 tbsp honey, 2 tbsp apple cider, the juice of 1/2 lemon and salt and pepper to taste. Add 1 large chopped broccoli crown & stem to the bowl, along with 1 large diced apple, 1/2 large red onion, diced, 1/2 cup toasted pumpkin seeds and the reserved chopped cooked bacon. Mix to coast everything in the dressing. Store covered, in the fridge for up to 5 days. Enjoy, my friends!

Pickles and BBQ season are a match made in heaven. This dill pickle pasta salad will be the talk of any BBQ or picnic that you host this summer. She's a crowd pleaser! This dill pickle pasta salad is a rendition of a salad my mom used to make for me all the time growing up. Her salad had canned tuna which is a great option if you're looking to add some protein. Shredded chicken or a can of chickpeas are great here too! This dill pickle salad is best served next day to give all the flavours time to absorb into the pasta. But if you must, you can start enjoying 3 hours after making. If you're a pickle fan as much as I am, you'll also love my Dill Pickle Salad and Loaded Dill Pickle Soup recipes. Dill Pickle Pasta Salad Serves 8 What you'll need: 3 cups dry bowtie pasta (Farfalle) 3 large dill pickles, diced 3/4 cup old cheddar cheese, cubed 1/2 large red onion, small dice Salt & pepper to taste Dressing 1/2 cup mayonnaise 1/2 cup Greek yogurt 1/4 cup pickle juice (from the pickle jar) 1/4 cup chopped fresh dill 2 tbsp capers, chopped 1 tbsp sugar 2 garlic cloves, grated 1 lemon, zested Juice of 1/2 lemon Steps: Bring a large pot of water to a boil and cook 3 cups of dry bowtie pasta until el dente. Meanwhile, in a large bowl (large enough to mix all of the salad ingredients) whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/4 pickle juice, 1/4 cup chopped fresh dill, 2 tbsp capers, 1 tbsp sugar, 2 grated garlic cloves, the zest of 1 lemon and the juice of 1/2 lemon. When the pasta is finished cooking, strain the pasta and run the cooked pasta under cold water until cool. Make sure to drain off all the water. Add the cold cooked pasta to the bowl with the dressing and add 3 large chopped dill pickles, 3/4 cup cubed old cheddar cheese and 1/2 large diced red onion. Mix until everything is evenly coated in the dressing. Cover and refrigerate for minimum of 3 hours before serving. This salad is best served next day. Eat up, my friends!

This is not your Grandma's egg salad recipe, my friend. Fresh dill, capers, scallions, lemon zest, and pickled red onion come together to pack a flavourful punch in this far-from traditional egg salad recipe! Every once in a while I get on a egg salad kick and I can't get enough of it. It was one of those things as a kid I didn't care for but as an adult, YUMMMM! I love changing up the vessel that I use to transport the egg salad to my mouth. Sometimes it's bread, a wrap, lettuce or even a halved bell pepper! Not your Grandma's Egg Salad Serves 3-4 What you'll need: 4 large eggs 1/4 cup fresh dill, minced 1 celery rib, minced 2 scallions (green onion), thinly sliced 2 tbsp pickled red onion, minced (optional, but delish!) 1 lemon, zested 2 tsp capers, minced 3 tbsp mayonnaise, or more to taste Salt & pepper, to taste Steps: Put 4 large cold eggs in the bottom of a medium pot and fill the pot with cold water. Bring to a boil over high heat, immediately turn off the heat and cover. Set a timer for 12 minutes. When the timer goes off, immediately drain the water and plunge the eggs in an ice bath. Once the eggs are cool enough to handle peel and roughly chop. Add chopped eggs to a large bowl along with 1/3 fresh dill, chopped, 1 minced celery rib, 2 sliced scallions, 2 tbsp pickled red onion, chopped, the zest of 1 lemon, 2 tsp capers, minced and 3 tbsp mayonnaise. Mix until evenly coasted. Taste & adjust seasoning and/or add more mayo if you'd like it more wet. Refrigerate until ready to eat or serve immediately. To serve: spoon onto toasted bread and top with pickled red onion and/or more fresh dill. Eat well, my friends!

If you Chinese sweet & sour, this recipe is for you! Serve it up in a lettuce wrap or over rice! Simple & delicious! I'm not the biggest fan of leftovers, so I love recipes that can do double duty. I love that I can serve this sweet and sour shrimp in lettuce wraps one night & over rice, the next. If you're not into shrimp this recipe is also delish with chicken or pork, just adjust the cooking time accordingly to ensure your meat is cooked through. *You can totally make this recipe even easier by substituting the fresh mango for canned pineapple!* Sweet and Sour Shrimp - Two Ways Serves 4 What you'll need: Sauce 1/3 cup sugar 1/3 cup rice vinegar 3 tbsp tomato paste 2 tbsp + 1 tbsp water 2 tbsp soy sauce 1/2-1 tsp sriracha (depending on your heat preference) 1 tbsp cornstarch Stir-fry 1 tbsp grapeseed or avocado oil 1 lb. raw shrimp, peeled, tails removed & deviened 1/2 large red onion, 1 inch dice 1 small red bell pepper, 1 inch dice 1 medium mango, peeled & cut into 1 inch dice (or sub pineapple *see note above*) 2 garlic cloves, grated 1 tsp grated ginger 3 green onion, thinly sliced For serving 1/4 cup chopped peanuts or cashews Iceberg or butter lettuce leaves Cooked rice Cilantro leaves, optional Steps: In a medium bowl whisk together 1/3 cup sugar, 1/3 cup rice vinegar, 3 tbsp tomato paste, 2 tbsp water, 2 tbsp soy sauce and 1-1/2 tsp sriracha. Set aside. In a small bowl mix together 1 tbsp water and 1 tbsp cornstarch, set aside. Heat 1 tbsp grapeseed oil in a large frying pan over medium high heat. Pat the shrimp dry with paper towel then add to the frying pan. Season with salt and pepper and cook for 2 minutes on each side. Transfer the shrimp to a plate and set aside. Add diced red onion and diced red bell pepper to the same frying pan, over medium high heat. Cook for 2 minutes. Add 1 diced mango, 2 cloves of grated garlic and 1 tsp grated ginger to the pan and cook for 1 minute. Add the sauce to the pan and cook for 2 minutes. Add the shrimp back to the pan and stir in the cornstarch and water mixture. Cook for 1 minute stirring constantly or until the sauce has thickened. Stir in 3 sliced green onions and remove from heat. To serve lettuce wraps: Spoon sweet & sour shrimp into lettuce wraps, sprinkle chopped peanuts on top and garnish with cilantro if desired. Serve with lots of napkins! To serve over rice: Spoon some cooked rice into shallow bowls, spoon sweet & sour shrimp over the rice, garnish with chopped peanuts & fresh cilantro leaves if desired. Enjoy, my friends!

If you love a Thai mango salad you're going to love this protein packed version! It's the perfect salad for dinner or lunch. Meal-style salads are one of my favourite meals especially when the weather started to get warmer. Forget making separate protein and side dishes, make a meal salad like this Thai Chicken and Mango Salad and call it a day! If you a little extra oomph serve it with some jasmine or coconut rice. Thai Chicken & Mango Salad Serves 2 as a main What you'll need: 1 tbsp sugar 1/4 tsp chili flakes (or to taste) 2 tbsp extra virgin olive oil 1 tbsp fish sauce (or sub soy sauce) Zest & juice of 1 lime 1 large cooked chicken breast, shredded 1 red bell pepper, thinly sliced 1 mango, peeled & thinly sliced 1 small red onion, thinly sliced 1/4 cup Thai basil leaves (or reg. basil), thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup roasted peanuts or cashews, rough chopped Steps: In the bottom of a large bowl whisk together 1 tbsp sugar, 1/4 tsp chili flakes, 2 tbsp extra virgin olive oil, 1 tbsp of fish sauce and zest and juice of 1 lime. Next, add in 1 large shredded chicken breast, 1 thinly sliced red bell pepper, 1 thinly sliced mango, 1 small thinly sliced red onion, 1/4 cup thinly sliced thai basil and 1/4 cup roughly chopped cilantro. Toss to coat all the ingredients in the dressing. To serve: Pile the salad high into the centre of a serving platter and finish with 1/4 cup roughly chopped peanuts or cashews. Enjoy, my friends!

Pan fried gnocchi, tender asparagus, crisp pancetta.. I mean, what more do I need to say? This recipe was inspired by a New York Times recipe with gnocchi and brussels sprouts. I'm putting a Springtime twist on it by using asparagus instead of brussels and adding crispy pancetta to pack a flavourful punch! Pancetta is a cured Italian meat similar to bacon however, pancetta is not smoked. If you can't find pancetta bacon works well in this recipe too! I love that this gnocchi recipe can be dairy-free by leaving out the parmesan, yet is still hella flavourful! If you're looking for more delicious ways to use up that bunch of asparagus 👇 Prosciutto Wrapped Asparagus Cigars Crispy Gnocchi with Asparagus & Pancetta Serves 3-4 What you'll need: 75g pancetta, cut into small cubes 2 cloves of garlic, thinly sliced 1/2 lb asparagus spears, woody ends discarded 1 tbsp unsalted butter 1 tbsp extra virgin olive oil 500g shelf-stable gnocchi 1 lemon, zested 1/4 tsp chili flakes 1 tbsp honey Salt & pepper, to taste Parmesan for finishing, optional Steps: After removing the woody ends of the asparagus, cut the remaining asparagus into bite size pieces. Add 75g of cubed pancetta to a large, cold, non-stick skillet. Turn the heat up to medium and allow the fat to slowly render from the pancetta. When the pancetta is almost crisp, add 2 cloves of sliced garlic to the pan and cook for 1 minute. Transfer the crisp pancetta & garlic to a paper towel lined plate, leaving the rendered fat in the skillet. Add the bite size asparagus pieces to the skillet and cook over medium high heat for 2 minutes. Add 1 tbsp of unsalted butter and 1 tbsp extra virgin olive oil to the skillet and heat until the butter just starts to foam. Add the gnocchi to the skillet breaking up any pieces that stick together. Cook on medium-high, undisturbed for 5 minutes. Give the skillet a shake, reduce the heat to medium, cover with a lid and cook for an additional 3 minutes. Remove the lid add the pancetta & garlic back to the pan then add the zest of 1 lemon, 1/4 tsp chili flakes and 1 tbsp of honey. Stir and cook for 2 minutes. Season to taste & serve right out of the skillet topped with parmesan cheese if you desire. Eat up, my friends!

The combination of protein packed farro, earthy beets, tart green apple & fresh herbs make this salad the perfect Spring/Summer side dish. Farro & Beet Salad with Green Apple Serves 2-3 as a side dish What you'll need: 1/2 cup farro 3 tbsp extra virgin olive oil 1 1/2 tbsp apple cider vinegar 1 tsp honey 1 tsp dijon mustard Salt & pepper to taste 3 small pre-cooked red beets, cut into bite size cubes 1 green apple, cut into bite size cubes 3 tbsp toasted pine nuts Handful of chopped fresh herbs (I used a combo of fresh mint & dill but any tender herbs would be great) Feta or goat cheese, optional Steps: Fill a medium pot with water and bring to a boil. Rinse 1/2 cup farro in a fine mesh strainer until the water runs clear. Once the water is boiling add the farro and cook until el dente. The cook time will vary depending on the variety so have a look at the package for cooking time. While the farro is cooking, combine 3 tbsp extra virgin olive oil , 1 1/2 tbsp apple cider vinegar , 1 tsp honey , 1 tsp dijon mustard in the bottom of a large bowl. After cutting 3 small beets into bite size pieces add them to the bowl with the dressing, along with 1 green apple cut into bite size pieces, 3 tbsp toasted pine nuts and a handful of chopped fresh herbs. When the farro is el dente immediately drain the water using a fine mesh strainer. Be sure to give the farro a good few shakes to shake off any excess water. Allow to cool for 5 minutes before adding to bowl with the other salad ingredients. Pour dressing over the salad, crumble in the feta cheese, if using and toss to combine. Taste, adjust seasoning & serve mounded high onto a serving platter or rimmed plate. Enjoy, my friends!

Most wouldn't think to cook radishes but let me tell you, once you do, it will be a staple side dish in your house! This maple roasted radish recipe is perfect for a busy weeknight as it cooks up in just 20 mins! "Save time buy buying radishes that have already been trimmed!" Spring is when radishes are in season in Ontario. This is when you're going to get radishes with the most 'bite'. By cooking the radish it mellows out that spiciness. The sweetness of the maple syrup combined with dijon mustard and a splash of apple cider vinegar really compliments the spiciness of the radish. Serve this up with my Pork Tenderloin with Mushroom Sauce for the perfect dinner! Maple Roasted Radishes Serves 3-4 as a side dish What you'll need: 3 bunches of radish, washed & ends trimmed 2 tbsp grapeseed or avocado oil 1/2 tsp garlic powder Salt & pepper, to taste 2 tbsp maple syrup 1 tsp dijon mustard 1 tbsp apple cider vinegar Chopped parsley, for garnish Steps: Preheat the oven to 400F. Line a large baking sheet with parchment paper. Toss radishes with 2 tbsp of grapeseed oil and season with salt & pepper to taste. Roast for 15 minutes. While the radishes are roasting, combine 2 tbsp maple syrup, 1 tsp dijon mustard and 1 tbsp of apple cider vinegar in a small bowl. When the 15 minutes are up, pour the maple syrup mixture over the radishes and give them a toss. Turn the oven on broil and return the radishes to the oven for 3-5 minutes or until the maple syrup starts to thicken and caramelize slightly. To serve: Transfer the radishes to a serving bowl. I prefer the look of a smaller bowl so I can mound the radishes into the bowl, creating height. Garnish with fresh chopped parsley and serve. Enjoy my friends!

Elevate your meal with this super simple roasted broccolini side dish! Despite sometimes being referred to as 'baby broccoli', broccolini is a hybrid between broccoli and Chinese broccoli (gai lan). It's a brassica vegetable that is sweet & tender. Broccolini is 4X higher in vitamin A than broccoli! "It roasts up in just minutes, which makes it a perfect side dish for weeknight meals. Omg the crispy florets are my fav part! Serve this broccolini with my Lentil Bolognese or Tuna & Veggie Casserole to make them complete meals! Roasted Broccolini Serves 2-3 as a side dish What you'll need: 2 bunches broccolini, washed & dried well. 1-2 tbsp grapeseed or avocado oil Salt & pepper, to taste 1 lemon, juiced Steps: Preheat the oven to 425F. Line a large baking sheet with parchment paper. Trim 1 inch off the stems of the broccolini then arrange the broccolini on top of the parchment lined baking sheet. Drizzle 1-2 tbsp of grapeseed oil over the broccolini & season well with salt & pepper. Use your hands to toss the broccolini so it's well coated in the oil. Spread the broccolini on the baking sheet leaving plenty of room between the stems, this will ensure crispiness. If necessary, use a second baking sheet. Roast for 15 minutes. Remove from the oven, squeeze over the juice from 1 lemon & serve! Enjoy my friends!