Piedmontese Beef Kofta
Using the oven, these Kofta skewers cook in less than 15 minutes, and are paired with a delicious tahini sauce, seasoned with a little harissa and dill, served over pita bread with a lovely fresh salad.
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Rhubarb Stuffed Coyotas
Easter is the celebration of Spring, the season of new beginnings. In Mexico, there are a variety of sweets that are eaten during Easter including Coyotas, a recipe from Sonora Mexico, a sweet dark cookie using my favourite jam & red fife flour!
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Vegetarian Kimchi Ramen & Jammy Egg
I created this recipe here with whole foods in mind. I wanted to use ingredients that could be easily found at any grocery store with a health section and were approachable and easy to use. I use kimchi for its funkiness, spice and fantastic health benefits and no ramen is complete without a perfect soft-boiled egg.
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Chaufa de Quinoa Recipe
Chinese immigrants in Peru used local ingredients with Cantonese techniques, stir-frying quinoa provided a dish similar to fried rice or “Chaufa.” My version comes together in less than 30 minutes! It can be made vegetarian, vegan and FODMAP friendly!
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Primal Bison Bannock Tacos & Primal Turkey Bibimbap
My version of this dish highlights the Amaranth Foods Primal Bison Blend and High-Vibes Health Bison Tallow. My bannock is made with a mix of all-purpose flour and Canada’s original wheat; Red Fife from Scottish Mills. My version of Bibimbap highlights the Primal Ground Turkey Blend with simple bulgogi seasoning and seasonal vegetables, including carrot namul, braised turnip and locally-made kimchi.
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Ñoquis Con Tuco
Dia de Ñoquis is celebrated every month, in the Latin American countries of Uraguay, Paraguay and Argentina. During this month, gnocchi- a dish of Italian origin from Galician immigrants is made for good luck!
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Roast Turkey with Cranberry Mole & Frijoles with Bacon Ends
A little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
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Albondigas with Fresh Buffalo-Milk Queso Fresco
This is the first in a series of recipes highlighting the brand-new Amaranth “Primal Blends.” I have added warm spices like cinnamon, clove, chipotle and cumin to compliment the iron-like flavour of the primal blend. There’s also a recipe for making fresh buffalo-milk queso fresco!
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