Any specialty mushroom will do, but we prefer Oyster Mushrooms for this side dish. This is really not the place to use white mushrooms – you want something with more flavour. Perfect with Grilled Lamb Chops and Summer Salad topped with blueberries and Chèvre.

Roasted Radishes are much sweeter than fresh; we find them similar to roasted root vegetables. This is an easy side dish; they look beautiful on the plate and the taste will surprise you. Give them a try! It’s well worth it.

Most often we grill tender Lamb Loin Chops, but they are also remarkable when braised. Succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.

Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese medicine for insomnia. We love this side dish with mayo meals, such as Port Basted Rotisserie Chicken…

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.

Gyro’s – an Ancient Greek street food made with pork, were fashioned after Turkish Donair’s, cooked on a vertical spit or a Persian sword over a fire. True Gyro’s are thinly slices of meat cut straight from the cone. Middle Eastern Shawarma’s, again very similar,…

Lamb Chops or cutlets are the most expensive and tender cuts of lamb. When left together and cooked as a whole, that becomes the Rack of Lamb. Tie 2 Racks together and that becomes a Crown Roast of Lamb.

Simple, fresh ingredients come together quickly for a summer barbecue. Chicken thighs have a higher fat content than breasts and more intense flavour. Boneless, skinless thighs absorb the delicious lemony marinade in no time.

Sheet pan style meals are perfect for summer grilling or winter oven roasting. Slightly acidic Buttermilk helps to tenderize the chicken. The rosemary, pepper and sweet honey play an important tole in flavouring the chicken so there isn’t much left for you to do.

Start the marinade at least 6 – 8 hours before cooking, but preferably let them rest overnight and the herbs will work their magic. Grill or fry the chops and serve with traditional Mediterranean accompaniments: Tzatziki, Hummus and Bruschetta, or Curried Rice, Goat Cheese Mashed…