Life is an incredible adventure
Sea scallops are delicate, rich and pair perfectly with brown butter. Toss some pasta on the side to use up the butter or mop it up with a baguette. Blood Orange Salad and Vinaigrette pairs beautifully with the scallops….on the side or make it a …
During tomato season we try to use tomatoes every couple of days. Pick from your own garden or find then at the Farmer’s Market. Small tomatoes are lovely for roasting, and it is easy to see why they are a fruit.
Lobster Tails can be found in warm and cold waters. The quality is best from the cold waters.
Adapted from The New York Times, this approach to scallops is bright, rich, and full of summer fun. Serve with Basmati Rice.
Caesar Salad is a classic salad anytime of the year and accompanies so many of our meals, or it is the meal! This is a creamier version for those who prefer.
Take a drive down Boucherie Road in West Kelowna and turn towards the Okanagan Lake to find this jewel! Frind Estate Winery.
Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano chilis and then blended with seasonings. A “sauce” is cooked, and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to make this a quick meal.
Shrimp, lemon and tomatoes start to taste like spring! This Italian classic does not have the ever-present Parmesan Cheese and honestly, it’s so creamy you don’t miss it. We prefer to cook the shrimp on the side (in a little butter, oil and garlic; with …
Scaloppini is an Italian dish that comes in many forms. “Scallops” or little pieces of meat are generally sautéed. Often dredged in flour, and sautéed in a variety of sauces. Most of our recipes are Gluten Free so we skip the dredging for the most …
Particularly, Red King Crab is valued for its sweet flavour, high meat fill and health standards. The actual fishing season in the Bering Sea is very short; October and November.