This is one of my weeknight go-to meals. It’s super simple, relatively healthy and makes great leftovers for lunch. I like to serve this with rice and roasted broccoli, drizzling the extra sauce from the salmon over top of both.
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I made this recipe with the Super Bowl in mind. What screams Super Bowl more than chilli? Throw some cheese and tater tots on top and I’m in heaven.
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Harissa is an ingredient that I have seen popping up more and more lately. For those of you who like spice, this is a great addition to your hot sauce collection. It’s actually a paste that originated in Tunisia, and is made with hot chilis and other assorted spices and herbs. It’s used a lot as a marinade for meat and fish, and here I’ve stirred it into a traditional marinara sauce.
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The secret to this recipe is time. When you first add in all of the liquid ingredients it seems like your are making a soup, but once it simmers for 2 hours all of the flavours combine to make a rich and hearty meat sauce. This also makes a great freezer meal. Freeze the meat sauce in individual portions (or enough for 2 people), for a quick & easy weeknight meal.
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This recipe is a healthier version of a delicious braised short rib on creamy mashed potatoes. All of the elements are still there to make it taste fantastic, but I’ve reduced the amount of fats and calories by opting for leaner meat, adding in cauliflower to the classic mashed potatoes and swapping out cream for chicken stock.
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TACOS! This is a great recipe for entertaining – double or triple it for an easy and delicious dinner party. I love to serve this with salsa verde because the fattiness of the pork is cut nicely with the acidity of the tomatillos.
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Zucchini noodles (zoodles) are the tits. The only downfall is that they release a lot of moisture during the cooking process so you want to cook them as quickly as possible!
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With this classic dish, I decided to go the fancier route and use beef tenderloin as my cut of meat (because yum), and try to up my game a little by adding in some shiitake mushrooms and kale to the mix. I present to you, my "fancier" beef stroganoff.
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This is the third and final recipe from my collaboration with chef Stuart Kirton from VDG Salumi so you know it will be good.
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Here is my version of the Earls restaurant appetizer. Mine is equally as delicious and a lot friendlier on your wallet.
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Spaghetti alla chitarra is a type of noodle, made with a special tool called - you guessed it – a chitarra. Use store bought spaghetti for a quick and easy gourmet weeknight meal
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Want to know how to grill the perfect steak? Look no further.
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This recipe will wow guests (or whoever you choose to serve it to) and it’s a lot easier than you might think.
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Here’s the final salad in my summer salad series. Pasta salad counts, okay?! I threw some vegetables in there for good measure. Double the recipe and bring it to your next BBQ or potluck.
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