This fresh Corn and Quinoa Salad is made with sweet corn, tomatoes, cucumber, parsley, green onions, and a light white wine vinegar and lime vinaigrette. The perfect make-ahead summer salad for grilled chicken, steak, or fish.
Our charred broccoli with chili crisp turns fresh local broccoli into an irresistible side dish or appetizer with garlic, chili crisp, lemon, and crispy bread crumbs.
Can you eat zucchini raw? Yes! Learn why young yellow zucchini are perfect for salads and make this fresh Yellow Zucchini Salad with Crispy Quinoa, Feta & Dill.
Make the best pasta salad with our easy mason jar method. Perfect for BBQs, potlucks, and cottages, with chef tips to keep it fresh, never soggy.
Learn how to grill vegetables with smoky BBQ flavour. Skip the grill basket and get chef tips for better grilled vegetables.
By popular request—our go-to Greek lemon potatoes. Crispy, tender, and full of bright lemon and oregano, this is the recipe we make on repeat (and you will too)
Grilled asparagus mimosa with crispy capers, lemon, and egg. A simple spring side dish that pairs perfectly with anything off the grill.
Learn how to make authentic chilaquiles rojos with crispy corn tortillas, homemade red chile sauce, queso fresco, and fried eggs. Perfect for brunch or dinner.
Easy shakshuka recipe with eggs poached in spiced tomato sauce. Learn how to make authentic shakshuka for breakfast, brunch, or dinner.
Sheet pan POTATO nachos loaded with beef, La Costeña beans, melted cheese, and roasted yellow potatoes. The ultimate nachos recipe for family nights.