Fresh cherry tomatoes from the Farmer’s Market slow roasted bring out the sweetness; emphasizing why tomatoes really are a fruit. Serve at room temperature with grilled Parmesan Toast for a perfect summer appetizer or side dish.

Adapted from The New York Times, this approach to scallops is bright, rich and full of summer fun. Serve with Basmati Rice, it’s nutty, buttery flavour pairs beautifully with this dish.

Whether making Shrimp and Guacamole for 1 or for a group, this is a beautiful summer appetizer or meal. Serve with Tortilla Chips.

Simple meals are best for hot days! Summer along with smoke from forest fires arrived here all in one week. We went from braising to barbecuing in a matter of days. Grill baguette or buns to serve alongside this quick and easy meal.

We don’t often cook with Maple Syrup, but this recipe is a keeper! The Maple Syrup and Tamari (lighter GF Soy Sauce) are perfect together! Use honey if you prefer, regardless this dish is wonderful served with Lion’s Mane Mushrooms.

Beef Tenderloin or Filet Mignon is one of the most expensive cuts of meats. Its low-fat content is prone to over-cooking, so don’t get too busy visiting with company, and it a company worthy meal. Tenderloin should not be cooked past an internal temperature of…

Shrimp, lemon and tomatoes start to taste like spring! This classic Italian dish does not have the ever-present Parmesan cheese and honestly, it is so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and…

Scaloppini is an Italian dish that comes in many forms. Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most…

Rotel Mexican Style Tomatoes date back to the 1940’s. Available now in various spice levels, the original recipe with zesty green chilies and spices does heat up a dish! Rotel Tomatoes are not the same as salsa and soon became a famous addition to queso.

Halibut is one of our favourite fish, and this dish adapted from the New York Times and inspired by dishes from Southern Italy easily feeds a crowd.