Mixed Bean Salad

We love the freshness the leaves of the celery bring to this, as well as the flavour-enhancing celery salt!  Equal parts vinegar & oil ensure that the beans really soak up all of the flavour. 

2 cans of mixed medley beans, drained and rinsed well 
2 green onions, finely chopped 
2 ribs of celery, including some leaves, finely chopped 
1 tsp. sea salt 
1 tsp. celery salt 
1/4 cup good quality red wine vinegar 
1/4 cup olive oil 

  1. Simply mix everything together well in a bowl. 
  2. Keeps well, refrigerated for 3-4 days.  

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Best Ever Potato Salad

Best Ever Potato Salad  

Serves: 8 people, as a side dish 
Prep time: 10-15 minutes 
Cook Time: 30 min + 9 minutes
Rest Time: 30 minutes
Make Ahead: Up to 2 Days 

With all of the potato salad recipes out there do we really need another one?  Us included, we had our recipe down pat.  Made it every year, and it is delicious.  Then, with a few careful tweaks and drawing on a technique used in other potato recipes: we have updated the classic we know and love for the better. 

Seven steps to better potato salad: 

  • Choose your potato wisely: Make sure it is not too old, and not too starchy.   If you can get your hands on the rare yet coveted Huckleberry Gold, this is our latest favourite.  A good quality yellow fleshed potato is perfect as well. 
  • Peel the potatoes completely (skins in potato salad tend to fall of and give a papery texture). 
  • Cut potatoes into a large dice to cook.  This is definitely a change-up from our former ways, where leaving them whole was our preference.  Read on for more! 
  • Once you've added your peeled & diced potatoes to your pot, cover with COLD water (always--ensures an evenly cooked potato) and then add 2-3 tablespoons of VINEGAR to the water.  This technique keeps the shape of the potato, keeps too much dressing from absorbing, and extends the shelf life of the salad.  NOTE: it does increase your cooking time. 
  • SALT your potatoes well!  With enough salt at the beginning you flavour the potatoes from the inside out, leaving only minimal seasoning to the end. 
  • Once your potatoes are fork tender, LIFT them out of the water onto a baking sheet to cool just slightly before folding in with the dressing.  Straining them out into the sink leads to broken potatoes. 
  • Use that pickle juice!  We add a good amount of pickle juice to our dressing.  It makes it deceivingly and oh-so delicious.  



2.5 lbs. potatoes, peeled & cut into 1 1/2 inch cubes 
2 tbsp. Diamond Crystal Kosher Salt (or more if water does not taste salty) 
3 tbsp. white vinegar 

6 large eggs 

4 green onions, finely sliced 
a good handful of finely chopped dill 
a small bunch of chives, finely chopped (optional) 
3 tbsp. capers, chopped if very large 
3 small dill pickles, chopped 
1 cup mayonnaise (we like Hellmann's or Duke's.  NOT 'salad dressing'). 
1/3 cup dill pickle juice 
Kosher salt and freshly ground black pepper, as needed 

  1. Place potatoes in a pot and cover with cold water.  Add salt and vinegar, bring up to the boil over high heat.  Let boil for one minute, then reduce heat to low.  Cook until fork tender: this will be a little deceiving at first, as the vinegar keeps the outside of the potato firm, and the potatoes will take a little longer than usual. 
  2. In the meantime hard-boil the eggs: bring a second medium pot of water up to the boil.   Carefully add in eggs and continue to boil over medium-high heat for 9 minutes.  Drain and cool under cold running water for a few minutes.  Peel.  
  3. Chop all ingredients and mix together with mayonnaise and pickle juice in a large bowl.  
  4. Once potatoes are fork tender, carefully drain and let cool for 5 minutes on a baking sheet.  They should still be warm when you toss everything together. 
  5. Fold potatoes into mayonnaise mixture.  Chop eggs into large pieces and add to the bowl, but season with salt and pepper first before folding in.  
  6. Taste for seasoning and refrigerate 30 minutes before serving, or up to 2 days.   

 Make Bacon from Scratch and Fall-off-the-Bone Ribs!  

Need more Summer Salad ideas?   Try our Summer Salads Cooking Class! Perfect for helping you cook for a cottage weekend away or your next BBQ, complete with a detailed shopping list, cooking guide & video instruction to help you make a lot of food in little time!  

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Citrus Sunshine Vinaigrette

Citrus Sunshine Vinaigrette 

Makes: 1 cup 
Prep Time: 3 minutes  

The colour alone of this bright & delicious dressing is enough to keep you coming back for more!  And this vinaigrette comes with some health bonuses! The spice combination of turmeric and black pepper is a natural inflammatory.  Good quality olive oil contains those HDL or cholesterol lowering benefits.  Apple cider vinegar is great for lowering blood glucose levels and lemon juice, amongst other things, is known as a great body detoxifier.   

This dressing tastes delicious on mixed green salads (try it with strawberries & goat's cheese!), drizzled over grilled or roasted vegetables (even grilled salmon!) and other simple, seasonal fresh vegetable salads such as asparagus with feta, green beans with almonds and of course your fresh garden lettuces.   

Our Citrus Sunshine Vinaigrette keeps well for 1 week refrigerated (bring to room temperature before using) but we doubt it will last that long!  


Zest & Juice of 1 lemon 
3 tbsp. apple cider vinegar
¼ tsp. turmeric powder
¼ tsp. Ground black pepper 
1/2 tsp. sea salt 
1 tsp. Dijon 
1 tsp. Honey or maple syrup
½ cup neutral or olive oil 

  1. Place all ingredients except oil in a blender and blend on high until smooth, about 20 seconds.
  2. Scrape the jar of the blender, reduce speed, and then slowly drizzle in the oil. 

    Looking to up your salad game?

    Join our Summer Salads Cooking Class!   

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Recipe for Ginger- Soy Marinated Steak

Ginger-Soy Marinated Steak

Serves: 4 people
Prep time: 5 minutes (+ 30 minutes for room temperature marinade)
Cook Time: 10-12 minutes
Rest Time: 5 minutes

Do not under-estimate the short ingredient list! There is so much flavour in this 4-ingredient marinade. This marinade for this recipes comes together with minutes and add so much punchy flavour.  In this recipe we used only fresh chopped ginger but for an alternative try adding a couple cloves of chopped garlic. 

We love top sirloin for this recipe. It is a leaner cut that can be served room temperature, delicious beefy flavour and great price point. Your local butcher will cut the steaks into 1-inch pieces. This recipe will also work really well with your favourite cut of steak!

Marinade Ingredients:
2-3 inch piece of ginger, peeled and very finely minced
2 tbsp. Soy sauce
2 tbsp. Neutral oil
2 green onions, white part only, very finely chopped 

1 ½ lbs. Top sirloin steak, cut into 1 inch steaks


  1. Mix all marinade ingredients together in a shallow dish. Add steak to marinade about 10-15 minutes per side at room temperature.
  2. Grill steak on a hot charcoal grill or gas bbq, 10-12 minutes total time for medium doneness, flipping once or twice.
  3. Let rest for 5 minutes, uncovered, then slice into thin slices. Steak does not have to be piping hot to enjoy with the bowls.

Chef's Notes:
Top Sirloin is best served closer to the medium side, otherwise it is a bit too chewy. If you are absolutely offended by cooking steak to medium try this Ginger-Soy Marinade on your favourite cut of steak and cooked to desired doneness. 

Want more sauce?!? Try grilling the steak first and adding to the marinade once cooked. We call this the Reverse marinade. It is a great way to get more of the punchy sauce!

*Do not add cooked steak back to a marinade that contained raw meat

Want to create an entire meal? 
Try our Ginger-Soy Steak Cooking Class

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Lime & Coconut Quinoa Salad

Perfect for your next potluck party, as the flavours really go with anything coming off of the grill!  

1 cup quinoa 
1/2 cup lentils (We love Dupuy Lentils for superior results in salads 
1/2 cup unsweetened coconut 
1/2 cup sliced almonds 
1/4 cup pumpkin seeds 
1/2 red pepper, diced 
3 green onions, finely sliced 
6-8 dried apricots, diced 
1 cup frozen, shelled edamame, boiled for 1 minute (or follow package directions to steam in microwave). 
4 tbsp. fresh lime juice 
1 tbsp. white wine vinegar 
1 tsp. honey 
1/4 cup olive oil 
Kosher Salt, as needed 

  1. Preheat oven to 350F
  2. Bring two medium-sized pots with water to the boil.   Season each generously with salt.  Add the quinoa to one pot.  Add the lentils to the other pot.  Boil the quinoa over medium heat for 12 minutes.  Drain through a fine-meshed strainer, then cool on a baking sheet.   Repeat the same process for the lentils, but increase cooking time by 3 or 4 minutes.   
  3. Place the coconut, almonds & pumpkin seeds on a baking sheet.  Toast for 5 minutes, or until golden.  Cool.  
  4. In a large bowl whisk together lime juice, vinegar & honey along with a large pinch of salt.  Whisk in olive oil.   
  5. To the dressing add the cooled grains, nuts, seeds & coconut as well as all remaining ingredients. 
  6. Can be made up to two days ahead of time. Store, covered in the refrigerator, but serve at room temperature.   

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Crispy Sesame Tofu

A snack, a meal, an appetizer, this crispy tofu is so flavourful and versatile!  Drizzle it with spicy mayo for a delicious appetizer.  Serve it with fried rice.  Garnish your next bowl of ramen with it!  

1 pc extra firm tofu, sliced into 1/2 inch thick slices 
2 Tbsp Soy sauce
1 Tbsp Rice vinegar
½ tsp Brown sugar
½ tsp chili garlic sauce (or more for more spicy) 
⅛ cup cornstarch
¼ cup sesame seeds (mix of black & white)
¼ cup panko (regular or gluten free), optional 

  1. As an optional step if your tofu is quite moist, place 2-3 sheets of paper towel on. top and bottom of tofu slices. Place a plate on top of tofu covered with paper towels and place a pan or a couple of cans on top. Allow to sit at room temperature for 5-10 minutes.
  2. Gently press from time to time to remove as much excess liquid as possible. You may need to change to fresh paper towels, depending on how moist your tofu is.
  3. Whisk together soy sauce, rice wine vinegar, brown sugar and chili garlic paste in a. shallow bowl or plate. Place pressed tofu in marinade, and flip from time to time so that tofu is fully coated in the marinade. Allow to marinade for 5-10 minutes.
  4. In a bowl, mix together cornstarch, sesame seeds and panko, if using.  
  5. Sesame crust tofu: Press the marinated tofu into the sesame mixture, coat both sides.
  6. Place crusted tofu on a clean plate until ready to fry.
  7. Preheat a heavy-bottomed frying pan over medium heat. Add enough oil to coat the bottom of the pan. Place the tofu slices (you may need to cook in batches in order not to overcrowd the pan) in the hot oil and cook until golden on the first side, turn over, cooking until golden on the second side, about 1-2 minutes per side.  Remove cooked tofu to a cooling rack or a. plate lined with a paper towel.
  8. Serve as desired and enjoy! 

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Creme Caramel

Crème Caramel

Makes 6


1 ½ cups sugar

½ cup water

250ml 35% cream

250ml milk

½ cup sugar

1 vanilla bean

4 egg yolks

1 whole egg


  • In a saucepot place sugar and water
  • Boil over medium heat until it turns a dark amber colour
  • Immediately divide the caramel into 6 ramekins
  • Combine cream, milk and vanilla bean; bring just to a boil then turn off, cover, remove from heat and allow to steep for 30 minutes
  • Whisk the egg yolks and eggs together with the sugar
  • Uncover the cream mixture, return to a boil then slowly pour into egg mixture, whisking constantly
  • Ladle mixture into ramekins
  • Place in a 9 by 13 pan and fill with warm water so that it reaches about halfway up the sides of the ramekins
  • Bake at 325°F for 30-40 minutes.   The custards should be almost set, but still slightly soft in the centre.
  • Completely chill the baked custards before serving (about 3 hours)
  • To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give a firm shake sideways to loosen

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Easter Candy Cookie Bars

4 ½ cup (540g)  flour
2 tsp baking soda
2 Tbsp (40g) cornstarch
2 tsp kosher salt
1 ½ cup butter, melted
4 cups (400 g) brown sugar
1 ⅓ cup (265 g) white sugar
4 eggs
2 Tbsp vanilla
4 cup chocolate chips, mini eggs, pecans etc

  1. Preheat oven to 350F.  Line an 11"X8" baking dish with parchment. 
  2. In a bowl, mix flour, baking soda, cornstarch, and salt. Set aside. 
  3. In a small pot, melt butter. Add brown and white sugar to melted butter and whisk for 2-3 minutes to dissolve sugar. Add eggs and vanilla. Whisk until thoroughly combined
  4. Mix the dry ingredients into the wet. Stir candy into cookie dough just before fully combined. Reserve 1 cup to sprinkle on top of the cookie dough.
  5. Bake for 40-45 minutes. Until the sides are set, lightly golden brown and just beginning to puff. Insert a toothpick in the centre and it should come out mostly clean. (Bake closer to 40 minutes if you prefer gooey cookies.  
  6. Allow to cool completely before cutting into bars. 

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The Spring 'Everything' Salad

Grab your favourite mixed greens, fresh herbs and with just a few colourful garnishes, a punchy dressing and a bit of crunch and you've got a salad you can pair with anything!  The dressing will make more than you need for a salad for four,  but it keeps well in the fridge, 


1/3 cup apple cider vinegar 
Juice of 1/2 large lemon 
1 tbsp. Dijon mustard 
1 tbsp. tahini (optional, will make dressing a little more rich & creamy) 
2 tbsp. maple syrup 
1 clove garlic 
1/2 tsp. salt 
3/4 cup olive oil 


6 packed handfuls of your favourite mixed greens 
1/2 bunch mint, leaves torn 
1 cup grated carrot 
1 cup shredded red cabbage 
1 cup cooked quinoa (see TIP below) 
1/2 cup sesame seeds 
1/2 cup grated parmesan cheese 
1/2 cup diced mango or apple, optional 

  1. Make dressing: place all ingredients except olive oil in your blender.  Blend on high for 30 seconds.  
  2. Reduce speed and slowly drizzle in olive oil (the better quality your olive oil, the thicker your dressing will be).   Taste.  Add more olive oil for less punch, add a splash of water if too thick.  
  3. Store dressing in a jar.  Store leftovers in the fridge.  Bring to room temperature before using.  
  4. Toss all salad ingredients together with tongs and lightly dress just before serving (start with 3-4 tablespoons).

    TIP : To achieve light and fluffy quinoa, boil it like pasta!  For one cup cooked, pour 1/2 cup dry into boiling salted water.  Boil for 12 minutes, drain into a fine-mesh strainer and let cool on a baking sheet.  


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Coconut Cauliflower Red Lentil Soup


The quickest of all lentils to cook, red lentils make for a nutritious, yet creamy and comforting addition to any soup.   

1 small onion, finely diced
1 small carrot, peeled and finely diced 
1 celery rib, finely diced 
1 inch piece of ginger, peeled and minced 
2 cloves garlic, minced 
2 tbsp. Coconut Curry Spice Blend (see recipe below) 
1 cup red lentils 
2 heaping cups cauliflower florets
1 can of coconut milk + 2 cans of water 
juice of 1 lime 
a good handful of chopped cilantro
OIl, as needed 
Salt, to taste

  1. Preheat your soup pot over medium-high heat. 
  2. Add 2-3 tbsp. of oil, followed by onion, carrot & celery.  Season with salt, stir and allow to sweat until soft but not brown.  
  3. Stir in ginger & garlic.  Cook 1 minute. 
  4. Stir in spices and cook, stirring constantly for 1 minute. 
  5. Add in lentils, cauliflower, coconut milk and water.   Season with salt, bring up to the boil, then reduce heat to a low simmer. 
  6. Cook for 15-20 minutes, or until lentils are softened and soup is thick.  You may adjust the texture with more water if you like. 
  7. Finish soup with lime juice & cilantro.  Enjoy!  


A nice warm blend of spices perfect for any type of curry or rub!

1 tbsp ground coriander
2 tsp. ground cumin
2 tsp. ground turmeric
½ tsp ground cinnamon
¼ tsp. cayenne
¼ tsp. nutmeg

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