Mushroom and Tarragon Spread

Curried Cream of Tomato Soup

This recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a new and improved version of onion rings. Made with a flour, honey and vodka batter, they’re perfectly golden and crispy. They make a great appetizer, or enjoyed alongside beef tartare.

This refreshing salad with just the right amount of crunch is perfect for entertaining made easy. The roasted peanuts, coconut, sesame seeds and fried onions provide a unique texture, whereas the cucumbers and lettuce bring on the freshness. It pairs perfectly with meat or fish, like our recipe for poached haddock in coconut milk. It’s a pairing your guests will love.

This poached fish recipe is perfect for entertaining. Balanced, fresh and delicious, this colourful meal combines the haddock with ginger, coconut milk, fish sauce and chili crisp; a delight for your taste buds! Poaching the fish ensures it’s cooked well, flaky and absolutely flavourful. Pair it with a crunchy salad for a complete meal. Your guests will surely be impressed.

This one-pot dish is perfect for when you want minimal cleanup on a busy weeknight. It combines sausage, tomato paste, spinach and sun-dried tomatoes in oil for a wonderful combination of flavours. At the end, add beans and cream to create a luscious sauce.

This vibrant salad is a great way to eat more lentils. It combines crispy kale with dried apricots, green olives, feta cheese and roasted walnuts. It pairs well with meat or acts as the perfect light lunch. Packed with texture, colour, protein and flavour, this recipe has a lot going for it.

This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, is sure to take you on a journey to the Mediterranean basin. This Greek meat stew, simmered in a tomato and spice sauce, with added orzo, is served with kefalotyri, a cheese with a light, salty flavour. Enjoy with a green bean salad and serve hot.

This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, will whisk you away to the Mediterranean. Consisting of green beans, cherry tomatoes, curly parsley and almonds, and served with a red wine vinegar and kefalotyri (a cheese with a light, salty flavour) dressing, this salad will bring colour and freshness to any meal. Serve with fish, chicken or pressure cooker beef youvetsi.

This recipe is ideal to serve alongside a sweet and spicy meat dish, like our honey and harissa-glazed chicken thighs. On a bed of labneh, place the soft honey and mustard-roasted carrots with grapes and dukka, which is a blend of seeds, spices and mint. The creaminess of the white cheese along with the crunch of the garnish transforms this side dish into a festival of flavours.