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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!

This refreshing yet creamy, mixed citrus & goat cheese salad will awe your guests! Pink grapefruit, navel, Cara Cara and blood oranges make the most beautiful dish at your table. If you're unable to find all the different types of oranges listed feel free to substitute for whatever you can find! For this recipe I used Cross Wind Farms Cranberry Orange Chèvre (aka goat cheese). Mixed Citrus & Goat Cheese Salad with Shallot Vinaigrette Serves 3-4 as a side What you'll need: 1/2 small shallot, minced 1 lemon, juiced 1 tbsp honey 2 tbsp extra virgin olive oil Salt & pepper, to taste 2 navel oranges 2 Cara Cara oranges 3 blood oranges 1 pink grapefruit 1/3 cup chèvre (goat cheese), crumbled 1 tbsp torn mint leaves Steps: Start by combining 1/2 small minced shallot, the juice of 1 lemon, 1 tbsp honey, 3 tbsp extra virgin olive oil and salt & pepper to taste in a jar. Secure with a lid, shake vigorously to combine & set aside. To cut the citrus, slice both ends off of each fruit revealing the flesh. Set one of the flat ends on the cutting board and use a paring knife to cut the skin away from the flesh of the fruit, trying to avoid cutting to far into the fruit. Remove as much of the white pith as you can. Once you have done this for all of the citrus, slice each fruit into 1 inch thick rounds. To serve: Arrange citrus sliced on a large plate or platter. I like to alternate colours. Crumble feta cheese on top of the citrus and drizzle the dressing on top. Serve. Eat well, my friends!

Cilbir (aka Turkish eggs) recipe is going to be your go-to weekend brunch dish. It comes together so quickly using just a few items from your fridge and pantry. You're gonna feel fancy AF eating it too! I love serving this Turkish eggs with warm, fluffy pita & a little za’atar on top, this is totally optional, but so DELISH. If you want to pack this cibir recipe with even more protein you can use cottage cheese instead of the yogurt! It's not very often that yogurt is used in a savoury application at breakfast/brunch. But lemme tell you my friends.. you won't be missing your yogurt parfait after this protein packed dish! TURKISH EGGS Serves 1 What you'll need: ¼ cup Greek or skyr yogurt (cottage cheese is another great option!) 1 small garlic clove, grated 2 tbsp olive oil 1/4 - 1/2 tsp chili flakes 2 eggs Fresh dill or mint leaves (optional) Za'atar (optional) Steps: In a small bowl combine ¼ cup Greek or skyr yogurt with 1 small grated clove of garlic & salt to taste. Spread yogurt mixture onto the bottom of a shallow bowl & set aside. In a small frying pan over medium heat add 2 tbsp olive oil & ¼ - ½ tsp chili flakes. Heat for 2 minutes & remove from heat, set aside. Fill a medium pot with water and add a good splash of white or apple cider vinegar, bring to a boil. Meanwhile, crack eggs into a small bowl. Once the water is boiling, turn it down to a simmer and stir with a spoon to create a vortex. Holding the bowl with the eggs close to the water, gently drop the eggs into the water while the water is still moving. Cook eggs for 2-3 minutes. Remove eggs from the water using a slotted spoon and transfer to a dry paper towel. Gently transfer the eggs to the bowl with the yogurt, drizzle chili oil on top & finish with fresh herbs, if using. Serve with warm pita & a mimosa, OBVIOUSLY! Happy brunching!

This warm potato salad recipe is hearty, filling and it's the perfect side dish to any protein. It's got your carbs and vegetables all-in-one! Roasted potatoes, spinach and bacon are like the three musketeers in this cozy warm salad recipe. Spinach works exceptionally well in this recipe because it's a green that lends well to being cooked. Kale or Swiss chard would be great substitutes for the spinach in a pinch. I love serving this salad recipe along side my Sheet Pan Salmon & Broccoli with Whipped Feta. Warm Roasted Potato and Spinach Salad Serves 3-4 as a side What you'll need: 3 slices of thick cut bacon, diced 2 large russet potatoes, cut into bite size pieces Salt & pepper, to taste 3 tbsp extra virgin olive oil 1 small shallot, minced 3 garlic cloves, minced 1 lemon, zested & juiced 1 tbsp dijon or grainy mustard 10 oz baby spinach 2 tbsp fresh chopped chives Steps: Preheat the oven to 400F Add 3 slices of diced thick cut bacon to a large frying pan over medium heat. Cook bacon until crisp and transfer the bacon to a paper towel lined plate, leaving the bacon fat in the frying pan. Add 2 diced russet potatoes to the frying pan with the bacon fat, keeping the heat off. Toss the potatoes until they are coated in the bacon fat, season the potatoes with salt & pepper, to taste. Transfer potatoes to a parchment lined baking tray and roast for 20-25 minutes or until golden and tender. Meanwhile, add 3 tbsp extra virgin olive oil to the same frying pan over medium heat. Add 1 small minced shallot and 3 cloves of minced garlic and cook stirring frequently for 3 minutes. Turn off the heat, and add the juice and zest of 1 lemon to the frying pan along with 1 tbsp of dijon or grainy mustard. Whisk until emulsified. Season with salt and pepper. When the potatoes are finished, immediately transfer them to the frying pan with the dressing. Add 10 oz of baby spinach, reserved cooked bacon and 2 tbsp fresh chopped chives. Toss to coat everything in the dressing. To serve: Mound salad into the centre of a bowl or serving platter. Try and create height here for that WOW factor. Eat well, my friends!

Need a quick recipe to impress guests? Look no further. This baked shrimp & feta recipe is a show stopper. No one will ever know that it's a 20 minute meal. Shrimp is one of my favourite go-to proteins because it cooks up in less then 5 minutes! It's also one of those proteins that people swoon over! I don't know many people that don't love shrimp! I love serving this dish with My Favourite Green Salad or my Simple Arugula Salad to round out the meal with a little extra veg! Baked Shrimp & Feta Serves 3-4 What you'll need: 1 tbsp olive oil 2 small shallots, minced 1 small zucchini, cut into 1 inch cubes 4 garlic cloves, minced 1/2 cup white wine 497ml can of diced tomatoes, liquid drained & discarded 1 tsp dried Italian herbs (or a mix of dried oregano & basil) 8 kalamata olives, pitted & sliced 1 tbsp capers 1 lb raw shrimp, peeled & deveined (you can also remove the tails if you want) Salt & pepper, to taste 1/4 cup feta cheese Parsley for garnish, optional Steps: Preheat the broiler. Add 1 tbsp of olive oil to a large oven safe frying pan over medium heat. Add 1 small diced zucchini to the pan and cook for 3 minutes. Add 2 small minced shallots along with 4 cloves of minced garlic to the pan. Cook stirring frequently for 2 minutes. Stir in 1/2 cup of white wine and bring to a simmer. Simmer until the wine has reduced by half. Once the wine is reduced by half add in the 497ml can of drained diced tomatoes along with 1 tsp of dried Italian herbs. Bring to a simmer. Once simmering, stir in 8 sliced kalamata olives and 1 tbsp of capers. Simmer for 5 minutes. Nestle 1 lb of shrimp into the sauce and crumble 1/4 cup of feta over the sauce & shrimp. Transfer the pan to the middle rack of the oven. Bake for 5 minutes or until the shrimp have turned pink. Keep an eye on them or you'll burn them! Carefully remove the pan from the oven, garnish with fresh parsley. Serve over rice or couscous. Enjoy, my friends!

Warm up with a bowl of this ultra creamy, comforting & a little bit spicy chili. It's a perfect option for Superbowl Sunday or meal prep! This white chicken chili recipes is perfect for the people (like me) who aren't fans of traditional chili. I find the acidity in tomato sauces hurts my stomach so I generally avoid if I can, plus I much prefer creamy sauces anyway! This dairy-free chili will be a crowd pleaser at your Superbowl party! Serve it along side some of my appetizers recipes like Everything Snack Mix, Chicken & Mango Rice Paper Rolls w Peanut Sauce and Prosciutto wrapped Asparagus Cigars & you'll be getting asked to host again next year! White Chicken Chili (Dairy-free) Makes 2 Litres What you'll need: 1 lb ground chicken 2 medium onions, diced 4 garlic cloves minced 1 jalapeno, minced (remove the seeds for less heat) 2 tsp ground cumin 1/2 tsp paprika 1 tsp dried oregano 1/4 tsp cayenne pepper 2 cups chicken broth 1 540ml can white beans (white kidney beans, cannellini beans or navvy beans), drained and rinsed 1 can creamed corn 1/4 cup chopped fresh cilantro + more for garnish 1 lime, juiced + more wedges for serving Steps: Add 1 lb ground chicken to a large pot or dutch oven over medium heat, crumbing into pieces as it cooks. When the chicken is almost cooked through add 2 diced onions to the pot. Cook until the onions are translucent then add 4 cloves of minced garlic, 1 minced jalapeno, 2 tsp ground cumin, 1/2 tsp paprika and 1/4 tsp cayenne. Cook for 1 minute, stirring constantly. Stir in 2 cups of chicken broth and bring to a boil. While you're waiting for the mixture to come to a boil transfer 1/2 the can of drained and rinsed white beans to a blender or food processor. Blend until smooth. When the pot is boiling, add the pureed and the whole beans to the pot along with 1 can of creamed corn. Simmer for 20 minutes. After 20 minutes, remove from heat, stir in 1/4 cup chopped fresh cilantro & the juice of 1 lime. Ladle into bowls & serve with lime wedges, extra cilantro and avocado if desired. Enjoy my friends!

This green salad recipe is a favourite from my childhood. It's so simple to make and only requires a few fresh ingredients. This is a variation of my uncle Oskar's famous salad recipe. The original recipe requires a lot of speciality ingredients (from Switzerland) not typically found in regular grocery stores in Canada. "You can usually find liquid Maggi in the aisle with the condiments or oil/vinegar at the grocery store. It is pretty essential to this recipe however, you can get away with subbing in soy sauce in a pinch but Maggi is sooooo much better. I love serving this salad with my Tuna & Veggie Casserole recipe or along side my Parmesan Scalloped Potatoes! My Favourite Green salad Serves 2 as a side What you'll need: 1/4 medium red onion, thinly sliced 1/2 tsp dried Italian seasoning (or salad herbs) 1 tbsp mayo 1/2 tsp dijon mustard 2 tbsp apple cider vinegar 2 tsp Maggi liquid seasoning (or 1 tsp soy sauce + 1 tsp worcestershire sauce, but Maggi is better!) 3 tbsp extra virgin olive oil 1 large romaine heart, cut into bite size pieces 1/2 English cucumber, sliced into 1/2 inch thick half moons Fresh cracked pepper, to taste Steps: Add 1/4 of a medium thinly sliced red onion to a large bowl (bowl large enough to toss the salad later). Add 1/2 tsp of dried Italian seasoning, 1 tbsp mayo, 1/2 tsp dijon mustard, 2 tbsp apple cider vinegar and 2 tsp liquid Maggi seasoning to the bowl (or 1 tsp soy sauce + 1 tsp worcestershire). While whisking drizzle in 3 tbsp of extra virgin olive oil and whisk until emulsified. Allow the dressing to sit for at least 15 minutes to allow the flavour to develop. Meanwhile wash & chop the romaine hearts and cucumber. When ready to serve, add 1 chopped romaine heart and 1/2 cucumber, sliced, to the bowl with the dressing. Toss to coat. Finish with freshly cracked black pepper to taste. Enjoy my friends!

This delicious dumpling bowl recipe comes together in just 15 minutes! Making it the perfect quick & easy, busy weeknight meal. If you are totally obsessed with Asian flavours like I am, you're going to want to check out my other Asian inspired recipes: Spicy Sesame Lamb (or beef) Noodle Bowls, Roasted Sesame Bok Choy, Tofu Peanut Noodles Bowls are a great way to use up those veggies sitting in your fridge, so feel free to sub in whichever vegetables you have on hand! Dumpling Bowl Serves 2 What you'll need: 100g uncooked vermicelli rice noodles 1 tbsp avocado oil (or other high smoke point oil) 10-12 store bought frozen dumplings (any filling you like) 1 large carrot, julienne 1/2 cucumber, sliced thinly into rounds 1 green onion, thinly sliced Sauce 1 tsp white sugar 2 tbsp low sodium soy sauce 1 garlic clove, grated 1 tsp sriracha (more or less to taste) 1 1/2 tsp rice vinegar 1 tsp toasted sesame seeds 1 tsp toasted sesame oil 1/4 cilantro leaves, optional Steps: Set a medium pot of water over high heat & bring to a boil. Once boiling cook the 100g vermicelli noodles according to package directions. Add 1 tbsp avocado oil to a medium frying pay over medium high heat. When the oil is hot, add 10 dumplings and sear for 4 minutes, turning once to sear two sides. After 4 minutes carefully (the water will spit! So have the lid ready) add 1/4 cup water to the pan and immediately cover with a tight fitting lid. Cook for 5 minutes or until all the water has evaporated. Meanwhile, in a medium bowl whist together 1 tsp white sugar, 2 tbsp soy sauce, 1 grated garlic clove, 1 tsp sriracha, 1 1/2 tsp rice vinegar, 1 tsp toasted sesame seeds and 1 tsp toasted sesame oil. To assemble: arrange rice noodles, sliced cucumber, julienne carrot, dumplings and cilantro leaves (if using) in a shallow bowl. Garnish with green onion. Drizzle sauce over bowls & enjoy! Happy eating, my friends!