We’re spending a lovely week in Phoenix visiting family, eating fine foods and sipping savory wines. This is a quick and easy dish we threw together in a few minutes and it combines the best of southwestern flavors with a few new fusion twists to kick it some kick. We used tilapia filets, but you can use just about any fish you love.

I had the day off and had Andre randomly pick a page number in an ancient LCBO Food & Drink recipe book, and this is what he chose. The dish seemed a little strange at first, but as soon as that first spoonful hit my tongue I knew this was a hit. Read on for the ingredients list and directions!

It seems like its been ages since I’ve posted a recipe! EEK!

Anywho….Melanie isn’t a big fan of soya sauce, and it goes without saying that she’s also not a fan of your typical Teriyaki stir fry sauce. Over the years I thought she just didn’t like stir frys, but it turns out it was the sauce’s fault all along! Shame on you sub par sauce! So with my resolve in hand and some creative kitchen engineering, I whipped up a fresh batch of homemade stir fry sauce!

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.