Pan-Seared Chicken Breasts
Fresh herbs infuse the chicken with lots of flavour, the longer you are able to marinate it. Don’t shy away from the black peppercorns, it is really good when the entire meal comes together.
Life is an incredible adventure
Medium Bodied Red
Burrata with Slow Roasted Tomatoes
Burrata and Fresh Mozzarella appear the same until you slice into it. Burrata’s centre is filled with fresh cream and curds, whereas Mozzarella’s interior is the same as the exterior.
Layered Mediterranean Dip
Flavours of the Middle East, Greece and Italy come together in this incredible dip. Start and layer with Hummus, Tzatziki, and Bruschetta.
Pasta Primavera
Pasta Primavera certainly sounds Italian, but it was first made popular by an Italian Chef in New York. Our recipe most often only uses chicken stock for a lighter approach, but many recipes add an equal amount of cream; and that is delicious as well.
Crab and Artichoke Dip
Scoops of rich tomato sauce and creamy cream cheese with crab and marinated artichokes elevate this dip to company standards. Easy to make and very, very good.
Pork Tenderloin Skewers
This recipe for Pork Tenderloin Skewers is quickly becoming a family favourite, using Cavender’s Greek Seasoning. Once you start cooking with Cavender’s you will find more and more ways to use it.
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 meat sliced straight from the cone. Middle Eastern Shawarma’s, again very similar, are …
Brown Butter Halibut
Brown butter Halibut is as decadent as it sounds. Searing the halibut before a quick stop in the oven makes a rich main to rest on top of Black (Beluga) Lentils and alongside Roasted Radishes.
Moroccan Fish
Ras el Hanout is a spice mix found in Tunisian and Moroccan cooking. Consisting of over a dozen spices, each family or shop will have their own “best” blend. Halibut is nestled into this fragrant dish near the end of cooking time and makes for …
Warm Figs with English Potted Blue Cheese and Westphalia Ham
Fresh Figs are a true delight, so when you see them buy a few. They are very seasonal and don’t travel well, and are ripe for only a few weeks. English Potted Blue Cheese is usually a very strong cheese, and a little goes a …