Seeded bread soft cream cheese Figs Olive oil Honey Flaky sea salt Spread toasted seeded bread with softened cream cheese. Top with sliced ripe figs and drizzle with olive oil and honey. Season with flaky sea salt.
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8 ounces buffalo mozzarella or fresh mozzarella 8 ounces ripe fresh figs, cut into quarters Torn basil leaves (for serving) Coarsely ground black pepper Flaky sea salt Olive oil (for drizzling) Tear mozzarella into medium pieces and arrange on a platter. Tuck figs around cheese and scatter basil over top. Season with pepper and lots
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Untreated Cedar Plank 6 (4oz) Salmon Fillets 1/2 cup extra virgin olive oil 1 large red onion, chopped 1 lemon, sliced 1/2 tablespoon black peppercorns, crushed Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight. Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse
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Ingredients: Cod fillets 1 teaspoon extra-virgin olive oil 1 shallot, finely chopped Chorizo sausage, diced 1 teaspoon thyme, chopped 1 pint grape tomatoes, halved 1/2 cup dry white wine 1 15 ounce can white beans, rinsed salt and pepper Preheat oven to 425°F. Coat a baking dish
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WE LOVE MUSSELS! So easy to cook and can be taken in so many different flavour profiles. Just pick out any that are open ( and don’t close up when tapped) and run under cold water. Thomas loves to take one of our chorizo sausages out of the casing, fry it in oil with minced
Read MoreIngredients: 1 lb cod fish fillet 1/8 teaspoon white pepper 1/4 cup butter melted paprika, to taste 2 tablespoons lemon juice
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Ingredients 4 lbs live mussels, 3 limes, 13.5 oz can unsweetened coconut milk, 1/3 cup dry white wine, 1.5 tablespoons Thai red curry paste, 1 tablespoon sugar, 1.5 tablespoons minced garlic, 2 cups fresh cilantro, 1 tablespoon Asian fish sauce Method Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3
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This Strawberry Mango Sangria combines so many summer favorites in one delicious drink! Perfect for parties, ladies’ nights, or lazy summer weekends, this sangria is destined to become your new go-to drink. Ingredients 1 bottle sweet white wine 1 cup mango juice 1 cup coconut rum 1 mango cut 2 containers of strawberries Method It
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2 sockeye salmon fillets 1 tablespoon butter 1 teaspoon minced garlic 1⁄2-1 teaspoon lemon pepper seasoning, to taste lemon wedge (optional) Melt butter in a large, non-stick skillet over Med/High heat. Add garlic to the pan and cook for 30 seconds while stirring. Season the salmon with the lemon pepper. I prefer a little less
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First, pick out a more streaky back rib. Second, peel the membrane off the back. Next, use a dry rub and give them a good rub down – fount and back. Wrap them tightly in foil, and back for three hours at 250 degrees. Open foil, paint the top of the ribs with your favorite
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