Garlic Lamb Chops

In the summer, we love to fill up on local products, including veggies from the farmers market, but also pork and fresh bread. Combine all of these economical ingredients in a sandwich that features almost only barbecued elements with pickled cucumbers garnish. A simple dinner at its best.

Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.

Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.

If you’re looking for a quick meal, there’s nothing better than a stir-fry with vegetables and ground meat that brings together sweet and salty flavours. In this Asian-inspired dish, cook green beans and ground pork in a skillet. Then incorporate a sauce made of oyster sauce, fresh ginger, soy sauce and brown sugar. Sometimes, simplicity tastes best!

Inspired by fatteh, an Egyptian and Middle Eastern dish, this hearty recipe is full of freshness. It combines fried flat bread, yogurt and mint. The toppings, which include legumes or meat, vary regionally. In our version, we chose to add pomegranate seeds, for a sweet and tangy touch. A generous and tasty chickpea stew.

The classic pasta alle vongole is revisited in this speedy dish that makes a delicious meal in no time. The pasta is coated in a mixture of garlic, white wine, butter, lemon and parsley, plus that essential ingredient: clams in their juices. A sunny dish that will let your mind travel to faraway lands, even from your kitchen on a weeknight!

To get the best mushroom risotto, you must use a lot of mushrooms. We mean, a lot! The rice cooks in the broth that infused the dried mushrooms, plus roughly chopped fresh mushrooms are also present in every bite. You’ll get a rich, creamy risotto with a lovely, deep flavour.

You’ll love this recipe that can be made in advance and that’s not too rich. This lighter version of tiramisu uses cream cheese and ricotta instead of mascarpone. It takes barely 20 minutes to make and then it goes in the fridge for six hours. A great dessert option to make the day before.

Once marinated in cider vinegar and grapeseed oil, baby king oyster mushrooms and grey oyster mushrooms can be kept for up to a month and used in a great variety of recipes. You can eat them as is, on crackers with a cheese platter or to garnish pizza and pasta. Their texture remains firm and silky, while the mushrooms absorb the marinade, revealing their delicate aromas.