All Our Recipes


Ceviche is one of those dishes you’ve probably eaten at a restaurant, but more than likely haven’t tried to make at home. But why not? It’s surprisingly easy to prepare. Really, there are only two things you need to keep in mind.

Porchetta Sandwich with Sliced Figs

It may seem intimidating, but porchetta isn’t all that difficult to prepare and the rewards are well worth your effort. Essentially, it’s pork belly wrapped around pork loin, but when it’s seasoned just right and roasted until the outer layer develops a salty pork crackling crust, the resulting combination of textures and flavours are anything but simple.

Squid Ink Pasta with Spot Prawns, Tomatoes, & Chilies

Loris at Zara’s Deli can hardly keep his house-made squid ink pasta in stock. In recent months, he’s noticed a real trend and people are snatching it up as fast as he can make it – if you’re lucky you might even catch him in the process as his pasta maker is on display in-store, right behind the glass.

The Grainry’s Tex-Mex Slow-Cooker Chicken

This Tex-Mex-seasoned chicken comes out tender and full-flavoured and with only three ingredients and three steps, you don’t have to be a chef to prepare it. Since it takes 8 hours, we suggest making it on a weekend so it will be ready to go for the week.

Seafood City Chow-Dah

Using white wine or sake, lots of fresh seafood, bacon, veggies, fresh herbs, and other seasonings, it’s a rich and hearty meal that’s best enjoyed on the coast.

Pan Seared Steelhead Trout with bacon & herb crusted squash and sautéed chanterelles

Sustainably-farmed at Lois Lake, BC – this steelhead trout contains more robust, full flavours and has a firmer texture than the more commonly eaten rainbow trout. If you’re looking for the perfect holiday dish that can take centre stage – look no further! Perfectly flaky, moist, and juicy, Brian at Seafood City shows us how a quick and simple recipe can demand attention at the dinner table.

SPRING FISH TACOS with kale tabouli salad

Tacos have been a part of Mexico's culinary heritage for well over a hundred years but fish tacos are said to come from Baja California, Mexico's northernmost state. Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed with any number of fillings.

Spot Prawn Ceviche

Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.

Spaghettini with Crisped Bacon, Garlic and Arugula

This is an everyday pasta that is easy to make and very tasty by itself or as a side dish to roasted meats. Substitute egg noodles or rotini for variety. Spicy or hearty greens like watercress or wilted chard and kale are also very good.     Serves 4

Cold Heirloom Tomato Soup

From Chef Ryan Gaultier of the Glowbal Group. Heirloom tomatoes are an exciting way to explore the countless different colours and flavours of the not-so-humble tomato. Use your favourite types of heirloom tomatoes, or use this recipe as an opportunity to try varietals new to you. This chilled soup, with dramatic flavours of vanilla, chilies and mangoes, is an extravaganza for your palate!


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