A delicious and addictive Mexican-inspired Summer salad with chicken, avocado, roasted corn, and red onion, and the perfect vinaigrette.

Beautiful flavours with the perfect tortilla crunch. You’ll want to make this one all summer long.

Named by our members as “best veggie burger of all time”. This burger is so good, you’ll want to place it on rotation.

Making Margherita pizza without a pizza oven or pizza stone can be challenging but our founder Mari, figured out a way.

A hearty and satisfying pizza perfect for a weeknight dinner.

Consistently one of our top recipes. Slow roasted with a velvety maple glaze, these ribs never last long on the dinner table.

For a truly authentic, Asian flavour experience take the time for this very elaborate recipe. Seven ingredients in the marinade and eleven in the dipping sauce may seem intimidating, but if you read through the recipe, and break it down, it’s far from complicated. I love to shop at Asian markets, however conventional grocery stores now carry an extensive Asian selection, so shopping for these ingredients is not difficult. A rendition from the cookbook Big Bowl, this is simply the best satay and peanut sauce I have ever had.

A beautiful and delicious and fresh salad perfect for long summer weekends!

Bright and fresh, this Blueberry, Goat Cheese, and Herb Salad perfectly balances sweet and tangy. Mixed greens, juicy blueberries, creamy goat cheese, and toasted almonds are tossed in a vibrant blueberry vinaigrette. Easy, delicious, and perfect for summer lunches or as a side dish.

A lovely salad combination which offers the perfect blend of flavours. The smokiness of the trout plays against the tart apple and honey apple cider vinaigrette. It’s a nice starter and perfect with a glass of buttery chardonnay.

When you really just need to get away from everything that is petty and unimportant and indulge in something wonderful, there are simple things like gin and tonic.

Crisp and packed with protein, a Niçoise (ni-swaz) salad is the perfect lunch, we've even served it for dinner. Though this French classic is traditionally made with canned tuna (we use the Italian tuna packed in olive oil), here we serve it with seared salmon.