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The perfect Spring/Summer salad recipe with thinly sliced snap peas, spicy radish and lemony Greek yogurt and feta cheese. Serve this baby up with some grilled chicken or salmon, and you're in business! Snap Pea & Radish Salad Serves 4 What you'll need: 1/2 cup Greek yogurt 1 garlic clove, grated 1 tsp honey Kosher salt 1 lemon, zested & juiced 200g fresh snap peas, julienned (thinly sliced) 4 radishes, thinly sliced into rounds 1/3 cup fresh mint leaves, torn 1/3 cup feta cheese, crumbled 2 tbsp extra virgin olive oil Sumac (optional) Steps: In a medium bowl whisk together 1/2 cup Greek yogurt, 1 grated garlic clove, 1 tsp honey, kosher salt to taste & the zest of 1 lemon. Set aside. In a large bowl toss together the 200g of julienne cut snap peas, 4 thinly sliced radishes, 1/3 cup torn fresh mint leaves, 1/3 cup feta cheese, 2 tbsp olive oil and the juice of 1 lemon. To serve: swoosh the Greek yogurt mixture into the bottom of a large shallow bowl. Pile the snap pea and radish mixture into the centre - build it as high as you can! Sprinkle with sumac (if desired) and garnish with additional mint leaves and feta. Serve & enjoy! Eat up, my friend!

Crispy tofu coated in a peppery sauce served over your rice.. I mean, what's not to love? My favourite way to balance out the peppery sauce in this dish, is by serving it with a simple, fresh & bright cucumber salad! You can find my super easy cucumber salad recipe in my Spicy Sesame Lamb & Noodle Bowl post! Black Pepper Tofu Serves 4 What you'll need: 1 block extra firm tofu, cut into 1 1/2 inch cubes 1 tbsp all purpose flour 3 tbsp grapeseed, avocado or canola oil, divided 2+1 1 small onion, thinly sliced 5 cloves of garlic, thinly sliced 1 tbsp fresh ginger 1/4 tsp chili flakes (optional) 2 tbsp butter or vegan butter 4 scallions, thinly sliced 2 cups small broccoli florets (or any other vegetable you want!), fresh or frozen Cooked rice, to serve Toasted sesame seeds, for garnish Black Pepper Sauce 1/4 cup low sodium soy sauce or tamari 1/4 cup brown sugar 3 tbsp water 2 tbsp oyster sauce 2-3 tbsp ground black pepper Steps: Toss the cubed tofu with 1 tbsp all purpose flour. Heat 2 tbsp oil in a large non-stick skillet over medium high heat. Once the oil is hot add the cubed tofu to the pan and brown on all sides (about 2 minutes each side). While the tofu is browning, whisk together the sauce ingredients: 1/4 cup soy sauce, 1/4 cup brown sugar, 3 tbsp water, 2 tbsp oyster sauce and 2-3 tbsp of black pepper in medium bowl, set aside. Transfer the crispy tofu to a paper towel lined plate and set aside. Wipe any residue from the skillet with a dry paper towel. Put the pan back on the stove over medium heat and add the remaining 1 tbsp of oil. Add the thinly sliced onion to the pan and cook until very soft (about 5 minutes). You don't want the onion to brown in this step, just soften, so if the onion begins to be brown turn down the heat! Once the onion is very soft add the 5 thinly sliced garlic cloves, 1 tbsp of chopped ginger and 1/4 tsp chili flakes, if using. Cook for 2 minutes and then add 2 tbsp butter to the pan along with 2 cups of broccoli or other vegetable of choice (just make sure they are cut small so it cooks quickly!). Once the butter melts add the sauce mixture to the pan and bring to a simmer. Once simmering add the tofu back to the pan along with the 4 thinly sliced scallions. Stir to combine and cook until everything is warmed through and coated in sauce To serve: spoon cooked rice into shallow dishes, top with black pepper tofu and sprinkle with toasted sesame seeds. Enjoy, my friend!

Buttery castelvetrano olives, garlicky kale, pancetta, crispy lemony breadcrumbs and pecorino cheese.. I mean, what's not to love about this stand out pasta dish!? Green Olive & Kale Pasta Serves 2 What you'll need: 4 tbsp extra virgin olive oil, divided (1+3) 1/4 cup panko bread crumbs 3 garlic cloves, divided, grated (1+2) 1 lemon, zested & juiced 1/4 cup chopped pancetta, guanciale or bacon, 1/4 inch dice 3 cups chopped kale 1/4 cup sliced castelvetrano olives 1/2 tsp chili flakes (or less) 1/2 lb fresh casarecce or gemelli pasta noodles 1/2 cup grated pecorino (or parmesan) cheese Steps: Add 1 tbsp extra virgin olive oil to a large non-stick frying pan over medium heat. When the oil is hot add 1/4 cup of panko bread crumbs, 1 grated garlic clove and the zest of 1 lemon. Toast for 2-3 minutes, watching carefully not to burn the breadcrumbs. Once the breadcrumbs start to turn golden brown, transfer them to a plate and set aside. Cook fresh pasta according to package directions or until el dente, reserving 1/4 cup of pasta cooking water. Wipe out the frying pan with a paper towel and put the pan over medium-low heat. Add the 1/4 cup of chopped pancetta to the pan and allow to cook until almost crisp, about 6-8 minutes. When the pancetta is almost crisp turn the heat up to medium and add 3 tbsp of olive oil to the pan and stir in 3 cups of chopped kale, 2 cloves of minced garlic, 1/4 cup sliced castelvetranto olives and 1/2 tsp of chili flakes. Cook for 5 minutes to bring all the flavours together and to wilt the kale. Turn up the heat to medium-high, stir in the cooked pasta noodles, reserved 1/4 cup pasta cooking water and lemon juice, cook for 1 minute, turn off the heat and stir in the grated pecorino cheese. Season with freshly cracked pepper. To serve: Spoon pasta into shallow bowls and serve with chili flakes and additional grated pecorino at the table. Enjoy, my friend!

This rich and rustic potato soup recipe is a dill-icious twist on the classic cream of potato. Sure to stick to your ribs in the cool autumn and winter months. By blending only half of the soup it leaves some chunks of potatoes it gives this soup a rustic and hearty charm. Serve it up with a fresh salad to lighten things up a bit like my Simple Arugula Salad or My Favourite Green Salad + some crusty sourdough and dig in! Creamy Potato Dill Soup Makes 2 Litres What you'll need: 6 strips of bacon, diced 1 large onion, diced 3 medium garlic cloves, minced 4 scallions, thinly sliced, light green & white parts separated from dark green 2.5 lbs yukon gold potatoes, peeled & cut into 1 inch cubes 1 L chicken or vegetable stock 1 bay leaf 2 1/2 tsp kosher or sea salt 1/2 tsp black pepper 1/2 cup heavy cream (for dairy-free use Earth's Own Oat Culinary Cream) 1/2 cup roughly chopped fresh dill Steps: Put a large pot over medium high heat, add the diced bacon and cook until crisp. Remove the crispy bacon bits from the pot and set aside leaving the fat of the bacon in the pot. Add the diced onion to the pot and cook until translucent. Add minced garlic and white and light green parts of the scallions and cook for 1 minute. Add diced potatoes to the pot along with 1L chicken of vegetable stock, 1 bay leaf, 2 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring pot to a boil, cover and reduce heat to a simmer to cook for 20 minutes. Remove and discard the bay leaf, then carefully transfer 1/2 of the soup to a blender and blend until smooth. Return the blended soup to the pot with the remaining chunky soup. Stir in 1/2 cup heavy cream, 1/2 cup chopped fresh dill, crispy bacon bits and the dark green parts of the scallions (reserve some dill, bacon bits & scallions for garnish). Simmer gently for 5 minutes and enjoy! To serve: Ladle soup into bowls, garnish with sprigs of fresh dill, crispy bacon and thinly sliced scallions and serve. Soup's up my friends!

Trout also works incredibly well for this recipe. This recipe is creamy & crispy, the best of both worlds plus super quick & easy to make. I have been buying trout a lot more lately because it is often cheaper than salmon! Salmon and trout are very similar in flavour, texture and colour. Your average eater won't even notice the difference until they look at the skin side! Crispy Ranch Salmon Serves 4 What you'll need: 1.5 lbs fillet salmon or trout Salt & pepper, to taste 1/2 cup panko breadcrumbs 1 lemon, zested 1 tbsp olive oil 1/3 cup mayo 1/2 lemon, juiced 1/2 tsp dried parsley 1/2 tsp dried dill 1/2 tsp dried chives 1/4 tsp garlic powder 1/4 tsp onion powder For serving Charred scallions Lemon wedges Steps: Preheat the oven to 425F Place the fish skin side down on a parchment lined baking sheet and season with salt and pepper. Add 1/2 cup panko breadcrumbs to a medium bowl along with the zest of 1 lemon and 1 tbsp olive oil. Set aside. In another medium bowl whisk together 1/3 cup mayo, juice of 1/2 a lemon, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp dried chives, 1/4 tsp garlic powder, 1/4 tsp onion powder. Spread the ranch mixture evenly over the salmon fillet. Sprinkle the panko mixture over the fillet and gentle press it into the ranch mixture. Bake for 12-15 minutes until cooked to an internal temp of 135F. To serve: Serve on a baking sheet or serving platter scattered with charred scallions and lemon wedges. Enjoy, my friends!

Tuna ceviche is the perfect summer recipe. It's light, fresh and packed with flavour! Be sure to buy tuna that has been previously frozen. This will ensure that it is safe to consume raw. Typically ceviche recipes require to "poach" raw fish or shrimp in a lot of citrus juice for 30 minutes or so before it is consumed. But with this recipe that isn't needed because the tuna will toughen as it's sits in the citrus, which isn't ideal. Eat this ceviche immediately after making so the tuna doesn't get too tough! Sesame Tuna Ceviche Serves 3-4 as a snack/appetizer What you'll need: 200g yellowfin tuna (also known as ahi tuna), 1 inch cubes 1/4 english cucumber, 1 inch cubes 2 tbsp picked or raw red onions, minced 1 avocado, 1 inch cubes 1 garlic clove, grated 1 tsp grated fresh ginger 3 tbsp chopped cliantro leaves Zest of 1 lime Juice of 1 1/2 limes 1 tsp toasted sesame oil 1 tbsp sesame seeds (I did a combo of white & black) Salt, to taste Lettuce leaves &/or tortilla chips, for serving Steps: Add 200g of cubed yellowfin tuna, 1/4 of an English cucumber, cubed, 2 tbsps picked or raw red onion, 1 diced avocado, 1 grated garlic clove, 1 tsp grated ginger, zest of 1 lime, juice of 1 1/2 limes, 1 tsp toasted sesame oil, 1 tbsp sesame seeds to a bowl and mix to combine. Season with salt, taste & adjust seasoning. To serve: spoon into lettuce boat, serve with tortilla chips or eat by itself (Yes, it's that delish!). Serve immediately. Enjoy, my friends!

Greek salad is always a crowd pleaser. This super simple Greek dressing comes together with just a few items from your fridge and pantry. Trust me, your guests will be asking for the recipe. In my opinion, salad should be less lettuce and more of the good stuff . So this Greek salad recipe is just that, more tomatoes, cucumber, onion, kalamata olives and feta of course! Best Ever Greek Pasta Salad Serves 6 What you'll need: Salad 1 romaine lettuce heart, washed & cut into bite size pieces 2 cups cherry tomatoes, halfed 1 english cucumber, quarted and cut into bit size pieces 1/2 medium red onion, thinly sliced 1/3 cup kalamata olives Feta cheese, as much as your heart desires Dressing 1/4 cup extra virgin olive oil 1 tbsp red wine vinegar 1/2 lemon, juiced 1 heaped tsp dried oregano 1 garlic clove, grated 1/4 tsp salt 1/4 tsp black pepper Steps: In a glass jar with a lid combine 1/4 cup extra virgin olive oil, 1 tbsp red wine vinegar, the juice of 1/2 lemon, 1 tsp dried oregano, 1 grated garlic clove, 1/4 tsp salt and 1/4 tsp black pepper. Secure the jar with the lid and shake to combine. When ready to serve, pile 1 head of chopped romaine hearts, 2 cups of halved cherry tomatoes, 1 english cucumber, quarted & cut into bite size pieces, 1/2 red onion, thinly sliced, 1/3 cup kalamata olives and as much feta cheese as you please into a large salad bowl (large enough so you have plenty of space to toss the salad without ingredients flying all over your counter!). To serve: Place salad on the table, shake the jar of dressing again to combine. Pour dressing over salad a the table and toss to coat all the ingredients in the dressing. Serve immediately. Eat up, my friends!

Traditional caesar salad just got a glow up! This kale caesar salad recipe is everything you wanted to glam up your dinner table this summer. Sweet/smoky salmon, creamy garlicky caesar dressing, crunchy croutons, I mean it really is perfection. The most impotant thing to remember when working with kale is that you MUST massage the kale before adding the dressing. This helps to soften the leaves and make it more palatable. Trust me on this one & thank me later ;) *If you can get your hands on West Coast Select Maple Smoked Salmon Nuggets, I hightly recommend it for this recipe. Otherwise try and get a smoked/candied salmon. The sweetness really levels up this recipe. Have a look on the ingredient list to see if there is sugar, maple syrup, honey or another sweetner added. It soooo worth it! Smoked Salmon Kale Caesar Salad Serves 4 What you'll need: Creamy Caesar Dressing 1/2 cup mayo 1/2 lemon, juiced 1 heaping tbsp capers, roughly chopped 1 tbsp red wine vinegar 1 garlic clove, grated 1 tsp dijon mustard Lots of freshly ground black pepper 1 tsp truffle oil, optional Salad 1 large bunch of curly kale, taken off the stems & roughly chopped 1 tbsp extra virgin olive oil 1/2 lemon, juiced Pinch of salt 200 g smoked salmon, *see note above (I used West Coast Select Maple Smoked Salmon Nuggets), roughly chopped or broken up with your hands into bite size pieces. 1/4 cup thinly sliced red onion or pickled red onions 1/4 cup croutons (store bought or homemade) Steps: Start by massaging the kale. Add the roughly chopped kale to a large bowl, drizzle 1 tbsp extra virgin olive oil and the juice of 1/2 lemon over the kale leaves and sprinkly with 1 pinch of salt. Massage the kale with your hands until all the leaves are softened slightly, about 1 minute. Set aside. In a medium bowl or large measuring cup combine 1/2 cup mayo, juice of 1/2 lemon, 1 tbsp roughly chopped capers, 1 tbsp red wine vinegar, 1 grated garlic clove, 1 tsp dijon mustard, black pepper, and 1 tsp truffle oil (if using). Whish until combined. To assemble & serve: Toss massaged kale with desired amount of dressing. Pile onto a serving platter, top with smoked salmon pieces, thinly sliced red onion (or pickled red onion and croutons. Serve. Store leftover dressing in an airtight jar in the fridge for up to 5 days. Massaged kale (without dressing) will keep for 3 days in a airtight container in the fridge. Enjoy, my friends!

The best taco salad recipe with a creamy jalapeno ranch dressing. The perfect lunch or dinner for a hot summer day. Taco salad is one of my go-to meals of summer! Just brown your ground beef, blend up the dressing and you're good to go! Not only is this jalapeno ranch dressing amazing on this taco salad but I also love it on burritos and as a veggie dip! Jalapeno Ranch Taco Salad Serves 4 What you'll need: Jalapeno Ranch Dressing 1/2 cup Greek yogurt 1/2 cup mayo 1 lime, juiced 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried chives 1/2 tsp kosher salt 1/2 tsp black pepper 1/4 tsp dried parsley 1/4 tsp dried dill 1 jalapeno, sliced (remove seeds if you're not into spice) Handful of fresh cilantro Salad 1 lb ground beef 1 packet of taco seasoning (or homemade) 2 thinly sliced green onions 1 can corn kernels, drained 1/2 pint cherry tomatoes, quartered 1 avocado, sliced 1-2 romaine hearts (depending on size), roughly chopped 1/2 cup cilantro leaves, roughly chopped Handful tortilla chips, lightly crushed 1/2 cup shredded cheddar cheese (optional) Steps: Brown 1 lb ground been in a large skillet, drain fat. Add seasoning packet and follow remaining instructions on packet. If using homemade seasoning, add 2-3 tbsp of seasoning to the pan along with 1/3 cup water. Cook just until water has evaporated. Turn off the heat and set aside. Blend 1/2 cup Greek yogurt, 1/2 cup mayo, the juice of 1 lime, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried chives, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp tsp dried parsley, 1/4 tsp dried dill, 1 sliced jalapeno and 1 handful of fresh cilantro in a blender until smooth. Assemble salad ingredients into bowls, drizzle dressing over the salads & top with crushed tortilla chips & shredded cheddar Enjoy, my friends!

This lentil salad recipe is simply the best! It keeps in the fridge for 5 days, making it the perfect make-ahead recipe for work or school lunches! The key to the best flavour in this lentil salad recipe is adding the lentils to the dressing while they are still warm. As the lentils cool, they will soak up all the flavours of the dressing ingredients. I used green lentils for this recipe. They are sometimes labelled as 'puy lentils' or 'French lentils'. Regardless of which lentils you use, the KEY is to not overcook your lentils! Overcooked lentils will be the death of this recipe! If you're looking for an easy protein & veg main to serve with this, my Sheet Pan Salmon & Broccoli or Fish in Parchment Paper would be lovely! Best Lentil Salad Serves 4-6 What you'll need: Salad 1 cup dry green lentils 10 pitted kalamata olives, sliced 1/2 small red onion, minced 1/4 cup roughly chopped mint 1/4 cup roughly chopped parsley or cilantro 1/4 cup toasted almonds (or other nuts) Handful or dried cranberries or currants Crumbled feta cheese Dressing 1 tsp salt 1/2 tsp black pepper 1/4 tsp cumin 1/4 tsp turmeric powder 1/4 tsp ground cinnamon 1/4 tsp cayenne pepper 1/8 tsp cloves 1/4 cup extra virgin olive oil 3 tbsp red wine vinegar 1 tbsp maple syrup 1 heaping tsp dijon mustard Steps: Add 1 cup dry green lentils to a pot of cold water, make sure the water is at least 3 inches above the lentils. Bring to a boil, reduce to a simmer and cook until el dente. DO NOT OVER COOK the lentils, this is critical. Once the netils are cooked, drain the water and set the lentils aside to cool down a bit while you make the dressing. In a large bowl whisk together 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp cayenne, 1/8 tsp ground cloves, 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp maple syrup and 1 heaping tsp dijon mustard. Add 1/2 small diced red onion, 1/4 cup chopped fresh mint leaves and 1/4 cup chopped parsley to the bowl with the dressing and whisk again. Add the warm lentils to the bowl along with 1/4 cup toasted almonds, handful dried cranberries and your desired amount of crumbled feta cheese. Mix to combine. Serve immediately or store in an airtight container in the fridge for up to 5 days. Enjoy, my friends!

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!