Roasted Halibut with Lemon, Olives and Rosemary
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.
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Gluten Free
Asian Beef Simmering Ribs
We love Beef Simmering Ribs, skipping the bone and lots of fat! Make a day ahead if you prefer. Serve ribs in pieces or shredded with 2 forks.
Reuben Sandwich
This classic grilled corn beef and Swiss cheese sandwich has its origin in the U.S. Some say the origin was Omaha, Nebraska and others New York.
Russian Dressing
This mayonnaise based dressing got its start in the early 1900’s and its name “Russian” because the original recipe had caviar in it; a Russian staple. However, it was created in New Hampshire.
Coq au Vin
Julia child’s cookbook “Mastering the Art of French Cooking” certainly launched this dish outside of France. Twice she featured Coq au Vin on her TV show. Even though there are several steps to Coq au Vin, it actually comes together quit quickly.
Pork Gyro’s
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 sliced pieces of meat cut right from the cone. Middle Eastern Shawarma’s, again very …
Chicken Tikka Masala
There’s lots of discussion about where Tikka Masala originated. In British restaurants, a Pakistani Chef in Scotland, or India………..regardless it is delicious and one of Britain’s most popular foods.
Cheesy Chili Mac
This 1 skillet dish is reminiscent of American Goulash, made with tomatoes, ground meat, elbow macaroni and cheese. It is quick comfort food for an easy weeknight meal. We just about always build a bowl, it is easier for Gluten and Gluten Free options.
Sushi Rice
Sushi Rice is a Japanese short grain rice that cooks up starchy, soft and sticky. After cooking it is flavoured with unseasoned rice vinegar, sugar and salt; so, the flavour is different from other types of rice.