This very easy Lemon Yogurt Sauce is lightly flavoured with lemon and a perfect base for Harissa Meatballs. The yogurt cools the little bit of heat from the meatballs.

Harissa often includes sun-dried peppers such as cayenne and/or Serrano. It has a deep flavour, with a bit of heat; yet not as sweet as Aleppo Pepper and not as hot as Sriracha. We have both the spice blend the paste, which is a staple…

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.

Inspired by Azera’s Market in Maui, Maui Ribs (crosscut beef ribs) all come down to a long marinade and a quick grill. There are many recipes, this is one of our favourites, but they all seem to have soy, sesame oil, brown sugar, garlic and…

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.

We have cooked with wine before but never with gin! This very soft and buttery sauce is drizzled around the crispy chicken rather than on top of it. Meyer lemons are sweeter; if that can be said about a lemon.

A simple pasta and salad are perfect pairs on a long smoking hot summer days. Canned clams make for a quick dinner that’s the right size for 2 of us. Any pasta will do, but we do like the smaller shaped ones that gather up…

Huli Huli Chicken means “turn” in Hawaiian and how it was originally grilled.  The recipe is still a trade secret, but most variations have ginger, garlic, soy, brown sugar to sweeten and vinegar or pineapple juice for acidity.   

Prawns seem to scream barbeque and Asparagus; one of the first spring vegetables.  Prawns are generally thought to be larger than shrimp but the two names for this shellfish are used interchangeably worldwide.  Fire up the grill, Prawns and Asparagus are perfect as a side to a…

It’s easy to see how the Italian version of garlic toast became so popular. Stale bread was toasted over the open fire, rubbed with a clove of garlic and drizzled with olive oil. There are many versions of garlic bread/toast, this is one of our…