There are many ways to cook a dish! I always like to add my own twist to make the dish custom to my taste preferences.  Here are a few of my favourite recipes.


Grilled chicken Ceasar salad


Cooking Time15 minutes

Prep Time: 20 minutes




3 large heads of romaine lettuce

10-12 boneless skinless chicken thighs

Your favourite blacking spice

5 shallots

3 heads of garlic

2 lemons

2 TBSP of capers

Fresh pepper to taste


Parmesan Citrus Caesar Vinaigrette

2 cloves of garlic - smashed

2 TBSP of anchovy paste

1 TBSP of white wine vinegar

2/3 cup of extra virgin olive oil

1 TBSP of fresh lemon zest

1 lemons juice

1 TBSP of Dijon mustard

Couple drops of Worcestershire sauce




Prep all ingredients before grilling because it comes together fast!

Drizzle chicken with olive oil and evenly coat with blackening spice.

Cut romaine in halves from North to South keeping core intact.

Cut garlic head in halves from East to West and drizzle with olive oil

Peal outer layer of shallots and cut North to South

Combine all dressing ingredients, whisk and set aside for later. 

Heat your grill to 375F. Begin grilling chicken, garlic, lemon and shallots at the same time. everything can be put right on the grate.

Add capers to a sauce pan, coat with oil and cook on medium heat until blistered.

Once the chicken is fully cooked, remove from grill and begin grilling the halved heads of lettuce.

Grill lettuce for 3 minutes per side.

While the lettuce is grilling, slice the chicken thighs into strips.

Once lettuce is done, remove all vegetables from the grill.

Construct salad starting with lettuce heads. From there you can get creative by layering the rest of the vegetables and chicken in any order. Finally, drizzle dressing to taste and top with capers and coarse black pepper!



Flank Steak w/ Green Salsa



Cooking time: 30 minutes

prep time: 24 hours




Flank steak: 2lbs

MARINADE SAUCE - What are the Ingredients for the Marinade?


Green Salsa


2 large sized shallots

2 garlic cloves minced

Salt and pepper to taste

1 TSP Dijon mustard

2 anchovy

2 TBSP capers

1 TSP of crushed red pepper flakes (optional)

1 lemons juice

1/2 lemon zest

1/3 cup olive oil

1/2 cup fresh parsley

1/6 cup fresh mint 1/6 cup fresh basil

1/6 cup fresh cilantro Marinade

1/4 cup soy sauce

1/4 cup red wine

1/4 cup olive oil or Three Farmer's Camelina oil

1 medium diced white onion

3 garlic cloves smashed

1 TBSP honey

1 TBSP fresh thyme

1 TSP dried oregano

1 TSP pepper




In a zip lock bag, combine all marinade ingredients and toss flank steak in.

Best to marinate overnight, flipping bag every so often.

In a food processor, combine all green salsa ingredients and pulse until chunky but still blended.

If you don't have a food processor, chopping by hand works, just takes a bit longer. This can be made Ahead of time and kept in the refrigerator. However, should be served room temperature.

Preheat your grill to 400F and lightly oil your grate.

Grill until internal temperature reaches 130F for medium rare. Approximately 2 1/2 minutes per side depending on thickness of steak.

If you've got A cooler, remove steak, wrap in tin foil and let rest in the cooler for 20-25 minutes.

Thinly slice steak against the grain before serving. Top steak with green salsa.