Here’s a Canadian twist on an Indian standard that’s normally made with ground lamb. Though the ingredient list looks a tad lengthy, fear not; most…
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Beef & Snow Peas
Add a tablespoon of cornstarch mixed with two tablespoons of cold water in the last minute to create a sauce if you must, though I…
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Saucy Squash
“Textural Sensation” would be another fitting name for this multi-serving of vegetables. The lightness of the squash is contrasted wonderfully by the hearty and meaty…
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Souvlaki Salad
Though one could argue souvlaki should be skewered and cooked on a grill, at the time of this writing, it’s winter and I don’t like…
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Sausage and Cabbage Soup
I get the outstanding sausage for this soup from a local Hutterite colony. It’s essentially nothing more than smoked turkey packed into a casing, ensuring…
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Havana Stir
The time consuming part of this bright-tasting stir-fry is simply the prep. Coerce somebody into being your sous chef and you’ll want to serve it…
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NOLA Sirloin
This is the traditional French steak cooking technique used at the incredible Commander’s Palace Restaurant in the culinary mecca of New Orleans. A well-seasoned, heavy…
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Split Pea Soup
A traditional mirepoix with the addition of mint and thyme (and of course a form of bacon) really jazz up this classic dish. Time: 75…
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Beef & Tomatoes
Dinner doesn’t get any easier than this. Salt and pepper are the only seasonings as the simplicity allows the beautiful flavour of the top-quality beef…
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Bean Sprout Blitz
This incredibly quick stir fry tastes very similar to a pho without the broth. Be sure to prepare the ingredients before you begin cooking as…
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