All Our Recipes

  • 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 Originally made with deep-fried fish, Janice at the Salmon Shoppe recommends grey cod fillets in this recipe for a delicious and fresh version that can be stuffed and enjoyed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. A summertime staple and a great dish that pairs well with some Kale Tabouli Salad. Serves 8
  • 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.
  • A classic home-made dessert!
  • 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
  • Edited from a recipe from Iron Chef Rob Feenie . Chef Rob Feenie’s pappardelle with short rib is rich and fit for weekend entertaining.