Shakshouka technique (eggs poached in spiced tomato sauce with veggies) plus Mexican ingredients and spices make for easy, incredible food.

Salmon patties made with apricot (yes, in the patty), plus apricot relish and ‘Quadruple-M’ sauce. Best. Fish. Burger. Ever.

Grilled or dry-fried in a wok, these delicious and easy peppers make an amazing snack or side.

Cucamelons, green daikon, shirataki noodles, and a simple but delicious vinegar sauce make this ultra-healthy sunomono an instant classic.

A simple but spectacular no-bake layered cake made with real ingredients. Cocoa, cream, raspberry, rosewater, graham wafers, and a fridge!

Halibut is cooked in olive oil & preserved in oil, vinegar, jalapenos, & spices. The end product is packed with flavour and good for a week!

It doesn’t have to be Christmas to enjoy a spectacular mix of citrus, beets, jicama, and candied pistachios (plus a scratch-made dressing!).

A superb rice dish, made with poblanos, cilantro, garlic and onion. Can be made with chicken stock, or vegan/vegetarian (minus the egg).

Spot prawns, poblano rajas, and a creamy buttermilk sauce make for an ultra-tasty but easy Mexican meal.

Underripe tomatoes are given loving treatment alongside bacon, prawns, fettuccine, and (of course) plenty of parmigiano cheese.

Seafood paired with a rich, velvety Mexican red pipian made with peanuts, pumpkin seeds, and dried chilies.

Simple, clean, and perfect. Pico de gallo is the quintessential fresh salsa, and it’s surprisingly easy to make.

Perfectly seared scallops partner wonderfully with ribbons of asparagus, lemon, parmigiano cheese, and spaghettini.

Simple Pickled Pepper Grilled Cheese made with amazing ingredients. Marble rye adds flavour and visual punch.

Simple but elegant, nettle soup combines a tasty wild food and a simple vegetarian base to create an easy soup.

A simple, cold soba, served with a tsuyu (dip) made with traditional Japanese ingredients and amazing mandelo (cocktail grapefruit).

Seared, spice-rubbed beef tenderloin, served with scallions, watermelon radishes, and a scratch-made ponzu sauce.

A classic Chinese pork dish, cooked three ways (yet it’s surprisingly simple). Melting, tender and incredibly flavourful.

Part 3 of a 3 part series on preparing Asian greens, featuring blanched tatsoi, spinach, and gai lan, plus 3 different sauces.

This recipe, with tofu, miso, & veggies is healthy, delicious, and surprisingly simple. It’s also great intro to Japanese ingredients.