
Shaved Summer Squash Carpaccio with lemon and toasted pine nuts is simple and delicious.

This recipe I’ve encountered in a Catalan village, so simple but highly surprising.

Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil.

Beet carpaccio is a classic and beloved appetizer, that both vegans and non vegans will love.

A refreshing and vibrant salad featuring thinly sliced beets marinated in a tangy lemon-balsamic blend, complemented by crisp arugula, finely chopped red onion, and fresh parsley.

Pineapple, cucumber, parsley, spinach, lime, and soothing ginger.

Thin slices of sweet tomato with anchovies and red onion, topped with delicious olive oil.

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage.

A tender on-the-inside ground chicken and sauteed mushroom meatloaf with a crispy crusty fontina cheese crust on-the-outside.

Deeply browned ground beef with caramelized tomato paste, bloomed spices, and a glossy finish in 20 minutes.

This curry gets its depth from a freshly ground roasted masala - coriander seeds, dried red chillies, sesame, coconut, and tamarind all toasted together and blended into a paste.

This high protein broccoli stalk salad turns shredded broccoli stems and crumbled tofu into a savoury, zero-waste salad.

Creamy Southern Potato Salad is a classic picnic and barbecue side dish made with tender potatoes, hard-boiled eggs, crunchy celery, sweet pickle relish, and a tangy, seasoned dressing.

What keeps this curry in regular rotation is the tempering poured at the end, sending a sharp hiss of mustard seeds and dry red chillies across the surface of the thick, tangy base.

Farfalle pasta tossed with fresh broccoli and a homemade Greek yogurt caesar dressing that is anchovy-free and egg-free.