Entrées — garlic

We're not angry at green beans, in fact we love them. And we love them even more basted in the worlds best Lamb Bone Broth courtesy of Home On The Range Organics.

Ingredients:

-Pineapple Habanero Hot Sauce

-Lamb medallions on the bone

-Mint leaves

-Garlic

-Butter

-Lamb bone broth

-Green beans

-Sea salt and black pepper to taste

Method:

Melt 2 tablespoons of butter in a sauce pan. Add i clove of finely chopped garlic and a teaspoon of Pineapple Habanero sauce and let the flavors combine on low heat...

Living on the West Coast has it's perks. Take for example fresh fish. I was into see Brian at Sea Food City on Granville Island and he put me onto this amazing Albacore Tuna caught just off of our Pacific coast. Caught by local fishermen in local waters, he informed me that this is one of the only Albacore's that you can eat raw that's never been frozen because of it's freshness and the proximity in which it was caught. This is sushi grade without the flash freezing… amazing! 

Before I could say boo, he had a...

It’s Spot Prawn Season! A beautiful thing happens every May in Vancouver: the delectably sweet and delicious Spot Prawn season begins. It only lasts 6-8 weeks, so seafood lovers on the west coast start tying on their bibs in April in anticipation. We even have our own Spot Prawn Festival! There are so many ways to enjoy Spot Prawns, but I find this simple recipe is one of the best.

Ingredients:

-1 lb of spot prawns

-Snap peas

-Butter

-Garlic

-Shallots

-White wine

-Fresh parsley

-Coconut milk

-Sea salt and black pepper to taste

Method:

Ingredients:

-Fresh burrata

-Puff pastry

-Peas in the pod

-Cherry tomatoes

-Spinach

-Garlic

-Olive oil

-Pine nuts

-Lemon

Method:

Take your Burrata out of the fridge. It must be at room temperature to serve.

Roll your puff pastry into a thin pizza crust and place on parchment paper.

Turn your oven on to 450.

Smash a handful of spinach, 2 cloves of garlic and a few tablespoons of pine nuts with a pestle and mortar.

Add a tablespoon of olive oil (we use Planetta, so amazingly grassy) salt, pepper and a squirt of lemon juice...