This is a really simple recipe that you can pair with a variety of desserts. Andre and I enjoyed this blueberry coulis on the lemon tarts, which balanced the tarty falvour out just perfectly. What have you used a blueberry coulis for?

I was hankering for some Caribbean inspired eats last weekend, so I decided to whip this up. This is another of my completely random and 100% unique creations, and I must say it turned out fabulously! Marinating the fish for 24 hours allowed the simple and refreshing flavours to thoroughly burrow themselves into the fish. Add to that some lovely Mango salsa and you’ve got just the thing for a healthy meal.

As many of you know, last weekend was Valentine’s Day – a day that I like to refer to as Love Day. It may sound cheesy, but I like it. Andre and I decided to make ourselves a fancy dinner, and I was in charge of dessert. (No surprise.) Since we’re both fans of fruity desserts, I made these delicious lemon curd tarts.

What is better than waking up on Sunday morning and having your partner cook you some light and fluffy pancakes that are filled with blueberries?? Exactly, nothing! Now, these blueberries aren’t any type of blueberries either…these wild blueberries come from Sudbury and are packed with blueberry goodness flavours.

I’ve been on the hunt for tasty salad recipes. I know salads are traditionally a summer time meal, but lately I’ve felt like my staple lunch meal needed a little zesting up. I was also looking for a dish that was healthy. For those of you who have never heard of quinoa, it is a grain like crop with great nutritional value, as its protein content is very high (12%–18%). It’s mildly nutty flavour is what keeps me coming back for more.

We sometimes have hearty vegetables laying around the house, well, in the fridge I suppose, and what better way to make use of them than to make a delightfully refreshing chunky Greek salad. This traditional recipe is spiced up with some sundried-tomato infused olive oil for dressing and some freshly dried Mediterranean herbs.

I was super duper excited when my mother in law brought us fresh wild blueberries from the arctic north (Sudbury) and combined with the new Kitchenaid mixer we received from our awesome friends, I simply couldn’t wait to try something out. This was the result. Enjoy!

Tilapia is by far our household’s favorite fish. It’s cheap, meaty and deliciously nutty! I decided to add a carribean twist to our pan seared tilapia, and while I was making it, thought it could use something sweet and refreshing to balance out the heat. I spotted a peach in the corner of my eye and instantly I knew that was the ticket!