Combine two spring/summer salad ideas; Strawberry and Chèvre Salad with an idea from “Scallops and Bacon with Sherry Vinaigrette” and we hit a home run! Sweet, delicious strawberries, chèvre and sweet, delicious scallops wrap in salty prosciutto turns into a spectacular summer meal.

Chef and son “Jobert” introduced us to this salad and we can’t get enough. Although very easy, prepare the beets earlier in the day, and chill before adding to the salad. Serve with any grilled or roasted meal.

This simple, fast soup is full of fragrant flavours all in a light creamy Red Thai Curry broth. Thanks to friend Janis for the recipe. We usually adapt recipes to children’s to children’s palates, so go ahead and add more curry paste if you want!

Authentic Mexican Street corn (elite) consists of grilled corn on the cob slathered in butter, mayonnaise and chilli pepper topped with cilantro, Cojita and lime juice. We cut the corn from the husks and make an easy summer salad to serve with Rotisserie Chicken Tacos.

Digby Scallops are renowned for their sweet, tender texture. Digby, Nova Scotia was the first place to commercially fish scallops in the pristine water in the Bay of Funny, during the early 1920’s. They are also renowned for their sustainable fishing practices.

This is an amazing salad and using freshly squeezed orange and lemon juice is critical. Orange season is from December to April, and even though this salad is bright and spring like, we generally serve it during cooler months. A reminder of warmer days to…

Even though there is no dairy, this soup is creamy and comforting on a snowy day. We love to serve soup before dinner, especially if it is a lighter meal or for lunch. Find the teacups or small bowls and put them to use.

We were thrilled to find Gluten Free Orzo online. Not the cheapest pasta by any means but a lovely treat and perfect with Sea Scallops. Gluten Free Delallo Orzo is well worth it. Make this company worthy dish an hour before serving to let the…

Winter Salads can be just as good as summer ones, using winter fruit such as Pomegranates and late season Granny Smith Apples. This salad disappears at the Christmas potluck, or any potluck for that matter!

In Japanese Yamisuki means “addictive” which is an interesting descriptor for a very humble cabbage salad. The salad is often served with very rich food to refresh the palate.