There are so many ways to make a tuna sandwich! Very light on mayonnaise and full of flavour with Pickled Pepperoncini Peppers. Pepperoncini Peppers originated in Greece and Italy, and quickly became favourites in North America.

Cooking or grilling on one sheet pan simplifies even some of the tastiest meals and makes for a quick meal any night of the week.

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.

Scallops or lobster work equally well in this very simple pasta dish. Lemon zest flavours the creamy sauce and balances the sweet scallops or lobster.

Any subtle flavoured fish will be perfect with the sesame seeds. Sesame seeds are one of the oldest cultivated crops, withstanding drought conditions while still maintaining a high fat content and nutty flavour. We serve with Sautéed Bok Choy and Oyster Sauce. Rice is a…

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…

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.

This Greek inspired dish brings together the best of Mediterranean flavours. Feta seems to be a natural choice with shrimp and tomatoes.

The great debate between Manhattan Chowder made with tomatoes and New England Chowder made with cream have their purist fans. We love both! and mostly we love the clams!