Last week I had the great pleasure (and challenge) of serving my first private dining experience. I donated a dinner to a charity auction, and much to my surprise… people actually bid on it.

It seemed like a great idea until I realized that plating a fine dining meal in someone else’s home is a completely different game than cooking in your own kitchen.

To no one’s surprise, I overthought this to the nth degree. I planned, practiced, and had more than a few sleepless nights trying to land on a menu that could be almost entirely prepared ahead of time, then simply warmed, plated, and served on-site. After testing a few options for the main, I kept coming back to short rib—it’s the ultimate make-ahead dish.

To lighten things up, I paired it with a bright, zingy blood orange sauce, a fennel and blood orange slaw, and a silky celeriac and fennel purée. In the end, it was a hit.

The rest of the menu included a Thai-inspired tuna tartare amuse, homemade brioche with whipped brown butter, an onion soubise with caramelized and crispy onions, and a sticky toffee pudding with salted butterscotch and homemade vanilla bean ice cream to finish.

I’m incredibly thankful for my official taste tester—and unpaid intern—Rob. Without his extra set of hands, this could have easily gone off the rails. It was challenging, but we made a great team.

Who knows where this might lead, but I’m really glad I did it… and equally glad to be putting my feet up for a minute after all of that.

Braised Short Rib with Blood Orange

Serves 4

Ingredients

Braise
4 beef short ribs
1 onion, 1 carrot, 1 celery stalk
2 cloves garlic
1–2 tbsp tomato paste
1 cup red wine
1–1½ cups chicken stock
Splash of sherry vinegar
A few sprigs thyme and rosemary

Sauce
1 shallot
1 clove garlic
Olive oil
1–1½ cups blood orange juice (from ~3–4 oranges)
A few sprigs thyme and rosemary
½ cup chicken stock
Butter
A few drops soy sauce

Gremolata
¼ cup parsley, finely chopped
2 tbsp chopped chives
½ clove garlic (small), grated
Zest of 1 lemon + 1 orange
1 tsp lemon juice
Olive oil
Salt and pepper

Method

Season the short ribs generously with salt.

Heat about 2 tbsp neutral oil over medium-high to high heat in a Dutch oven or heavy-bottomed pot. Sear the ribs until deeply browned on all sides. Don’t rush this and don’t overcrowd the pan—work in batches if needed.

Remove the ribs (and if the oil is burnt, wipe it out), then add chopped onion, carrot, and celery to the same pot. Season with salt and pepper. Let them soften, then add garlic and tomato paste. Cook for 1–2 minutes, until the paste darkens slightly.

Deglaze with red wine and let it reduce by about half.

Add chicken stock (the liquid should come about halfway up the ribs, add more if needed), along with thyme, rosemary, and a small splash of vinegar.

Nestle the ribs back in, cover, and transfer to a 300°F oven for at least 2½–3 hours, until very tender but still holding their shape. There should be very little resistance when inserting a paring knife.

This is a great place to stop and chill overnight if serving the next day. If not, just skip right to the sauce instruction.

To reheat, first skim off the solid layer of fat that will have formed over the braising liquid. Warm on the stove over low heat until just simmering, then transfer to a 300°F oven for about 20 minutes, or longer while you prep the rest of the dish.

For the sauce, strain the braising liquid. Reserve about ¾ cup for the sauce, and return the rest to the pot with the ribs for reheating.

In a small saucepan, sauté the shallot and garlic in a bit of olive oil until translucent. Add 1 cup blood orange juice and a sprig each of thyme and rosemary. Reduce by about half.

Add the reserved braising liquid and about ½ cup chicken stock. Simmer until the sauce lightly coats the back of a spoon. Strain.

Finish by whisking in a knob of butter, a small splash of fresh blood orange juice, and a few drops of soy sauce. Taste and adjust seasoning as needed. You’re looking for something bright and balanced.

Mix the gremolata ingredients together just before serving and season with salt and pepper. Taste and adjust.

Serve the short rib over your purée of choice (see below for ideas), spoon over the sauce, and finish with a small dollop of gremolata.

Optional sides

Celeriac & fennel purée

1 medium celeriac
½ fennel bulb
~½ cup cream
Splash of milk
2–3 tbsp butter
1 lemon

Peel and chop the celeriac, and roughly chop the fennel.

Cook in butter until softened, then add cream and a splash of milk if needed—the liquid should come up to about equal to the veg in the pot. Season with salt, and simmer until everything is very tender.

Blend with an additional knob of butter until completely smooth, then pass through a strainer.

Finish with salt and a squeeze of lemon juice. You want it silky and just loose enough to spread.

Fennel & blood orange slaw

1 fennel bulb + fronds
1 blood orange, cut into “supremes”
½ cup fresh herbs (I used dill and mint, but parsley or chives also work)
Olive oil, lemon juice

Slice the fennel as thinly as possible—use a mandolin if you have one.

Add blood orange segments, chopped herbs, and dress lightly with lemon juice, olive oil, and salt. Taste and adjust.

A supreme is a segment cut free from the peel and membranes.

Notes

This is a great make-ahead dish. Everything can be done in advance and simply reheated and assembled when you’re ready to serve.

For the slaw, don’t dress ahead of time as it will get soggy. To keep the fennel crunchy and prevent oxidation if prepping ahead, submerge it in cold water with a squeeze of lemon juice.

This week’s recipe is a double hitter — the dish that earned me my place in the MasterChef Canada finale: Eggplant Schnitzel, reinvented two ways.

This was one of the most thrilling things I made in the MasterChef kitchen, mostly because I was completely winging it. I had made a version literally once before casually at home, months earlier, for a random weeknight dinner. At that point, MasterChef wasn’t even a thought, so this dish certainly was never something I envisioned cooking on national television!

So there I was with the bright lights, cameras everywhere, judges watching, trying to recreate a dish I could barely remember. No exact quantities, no temperatures, no real plan… and the added challenge of figuring out how to make something that essentially looks like a crispy tennis racket feel elegant.

What I did remember, though, was how much Rob and I loved it. Sitting at our small kitchen table, it was one of those meals that just hit. And I figured if I could get even close to that feeling again, I’d be okay.

Funny enough, in one of the highest-stakes moments of the competition, I felt the most relaxed. I stopped overthinking, cooked on instinct, and made something I knew we’d love at home.

It ended up being one of my proudest moments.

So I wanted to bring it back, and this time show you two ways to make it your own.

First, the eggplant. Once you nail that, you can take it any direction you want. On the show, I paired it with a spicy cucumber and pomegranate salad, pickled shallots, and a tahini labneh.

Here, I’m keeping things a little more approachable:
-a bright cucumber salad with a dilly yogurt sauce
-and a crispy, crave-worthy sandwich with hot honey and ranch slaw
(scroll down to see recipes for both versions)

However you serve it, I hope you love it as much as we did that first time around.

If you make it, let me know how you serve yours, and what you think. I love hearing your takes!

Crispy Eggplant Schnitzel (Base Recipe)

This is the foundation for both dishes — deeply charred eggplant that’s creamy inside, crisp outside, and finished with honey + salt.

Ingredients

• 2 large eggplants

• 1 cup flour

• 2 eggs, beaten

• 1½ cups panko bread crumbs

• 2 tbsp sesame seeds

• 1 tsp ground cumin

• Salt + pepper

• Neutral oil, for frying

• Honey, for drizzling

• Finishing salt

Method

1. Char the eggplant
Pierce eggplants all over with a fork or knife.

• Option 1: Grill
  Preheat grill to high. Place eggplants on one side, then reduce that burner to medium and leave others on high. Close the lid and cook 35–45 minutes, turning occasionally, until deeply charred, collapsed, and very soft.

• Option 2: Gas burner + oven
  Blister eggplants directly over a gas flame, 2–3 minutes per side until blackened. Transfer to a 500°F (260°C) oven and roast 40–50 minutes until collapsed and wrinkly.

They should look burnt, feel very soft, and have shrunk significantly.

2. Drain + peel
Transfer to a strainer over a bowl or sink. Let cool, then peel off skins. Let drain for at least 10 minutes.

3. Flatten
Place eggplant on paper towel or a clean dishcloth. Gently press to flatten and remove excess moisture.

4. Dredge
Set up three stations:

• Flour (seasoned with salt, pepper, cumin)

• Eggs, beaten

• Panko + sesame seeds + salt + pepper

Coat eggplant gently in flour, then dip in egg, then coat well in the panko mixture, pressing lightly to adhere.

5. Fry
Heat about ½ inch of oil in a pan over medium-high heat. To test, drop in a small piece of the dredge — it should gently sizzle and bubble.

Fry 2–3 minutes per side until deeply golden and crisp, adjusting heat as needed. Transfer to paper towel.

6. Finish
While hot, drizzle lightly with honey and sprinkle with finishing salt.

Crispy Eggplant Sando

Crispy eggplant layered with hot honey, a creamy herby slaw, and your favourite pickle —messy in the best way.

Ingredients

Ranch Slaw

• ⅓ cup Greek yogurt

• ⅓ cup mayonnaise

• Zest + juice of ½ lemon

• 1 tbsp white vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp chopped chives

• 1 tbsp chopped dill

• Salt + pepper

• 2 cups green cabbage, thinly sliced

• ¼ cup red onion, thinly sliced (soaked in cold water 10 min to remove the sting)

Hot Honey

• ½ cup honey

• 3 tbsp Frank’s RedHot

• 1 tbsp butter

• 1 tsp white vinegar

To Assemble

• Brioche buns, toasted

• Pickles of choice (dill, pickled red onion, banana peppers)

Method

1. Make the slaw
Whisk dressing ingredients, then toss with cabbage and drained red onion.
Reserve a few spoonfuls of dressing for the sandwiches.

2. Make hot honey
Warm everything in a small saucepan over low heat for 3–5 minutes until melted and just starting to bubble (or use the microwave). Stir well.

3. Assemble
Bottom bun, smear of ranch, crispy eggplant (cut into smaller, more layerable pieces), hot honey, slaw, pickles, top bun.

Eggplant Schnitzel with Cucumber Salad + Lemony Dill Yogurt

Bright, fresh, and balanced — crispy eggplant with a lemony cucumber salad and a dilly yogurt.

Ingredients

Cucumber Salad

• 2 cups cucumber, very thinly sliced

• ¼ red onion, thinly sliced (soaked in cold water for 10 min to remove the sting)

• Juice of ½ lemon

• 2 tbsp olive oil

• Big handful fresh dill

• Pinch sugar

• Salt

Lemony Dill Yogurt

• ½ cup Greek yogurt

• Juice of ½ lemon

• 1 clove garlic, grated

• 2 tbsp chopped dill

• 1 tbsp olive oil

• 1 tbsp cold water

• Salt + pepper

Method

1. Salad
Toss everything together and let sit 10–15 minutes before serving.

2. Yogurt sauce
Whisk until smooth and pourable. Adjust with water as needed.

3. Plate
Schnitzel on a plate, salad on the side or slightly overtop, drizzle generously with yogurt.

There is a specific kind of hunger that hits the moment I walk through the door after a long clinic day. It’s the kind where my brain is still half-stuck in patient charts, my feet are tired, and the mere thought of a multi-pot cleanup feels like an impossible task.

This has become my ultimate after-work meal. I’ve reached the point where I don’t even change out of my scrubs before the potatoes hit the sheet pan. By the time I’ve decompressed and swapped the work gear for loungewear, the potatoes are already crisping and the hard part is done. It’s elevated enough to feel like a “proper” dinner, but low-maintenance enough to pull off on the busiest Tuesday of the month. 30 minutes after crossing the threshold of my house, dinner is on the table and my hanger is officially under control.

The star here isn’t just the salmon; it’s the green olive salsa. It’s bright, punchy, and does all the heavy lifting for the dish. I highly recommend doubling the batch, because you’ll want to spoon it over fried eggs or into grain bowls all week long.

Check out my recipe video here!

PS exciting news! I’ve decided to take a stab at longer form, more instructional videos. Thanks to my brilliant husband’s filming and editing skills, the first video is up on YouTube and can be found here. If you like this longer style of video, a like and subscription to my YouTube channel would be so appreciated. You can subscribe here. Thanks so much for your support!

Sheet Pan Salmon with Crispy Smashed Potatoes & Green Olive Salsa

Serves: 2

Ingredients

The Sheet Pan

• 400g/14oz salmon fillet (~200g per person)

• 350g mini potatoes, whole (~2 cups)

• 1 bunch asparagus (~350g, 2.5cups), trimmed and cut into 1-inch pieces on a bias

• 2 tbsp neutral oil (Avocado or Grapeseed), plus more for drizzling

• Salt & black pepper

Green Olive Salsa

• 3 tbsp olive oil

• 1 tsp olive brine

• Zest and juice of ½ lemon (~2 tbsp of juice) + more for finishing

• ½ tsp Dijon mustard

• ¼ tsp sugar

• ¼ cup green olives, roughly chopped (reserve a few larger pieces for garnish)

• ½ cup fresh herbs (dill, chives, parsley), chopped

• 1 hot chili, finely chopped (Thai or similar)

TIP if you’re doubling this recipe for your family, I recommend using two separate sheet pans. You don’t want to overcrowd the pan because the ingredients will steam rather than roast. So yes, there will be two pans to wash rather than one, but trust me, the crispy veggies will be worth it!

Method

1. Roast & Smash the Potatoes Preheat oven to 450°F (230°C). Toss potatoes on a sheet pan lined with parchment paper with 2 tbsp neutral oil, salt, and pepper. Roast for 18 minutes until tender. Remove from the oven and gently smash each potato with the bottom of a glass.

2. Add Salmon & Asparagus Push potatoes to the side and add salmon and asparagus to the sheet pan in a single layer. Drizzle lightly with neutral oil and season with salt and pepper.

3. Roast and Finish Return the pan to the middle rack. Use a meat thermometer inserted into the thickest part of the fish as your primary guide, as timing (suggested below) will vary based on oven temperature, salmon thickness and variety. For example, wild-caught salmon is leaner and cooks faster than thicker, fattier Atlantic salmon.

• For Medium (130°F): Roast at 450°F for ~ 6-7 minutes (until 115°F internal). Switch to a high broil for 2 minutes, pulling the pan once the thermometer hits 125°F. Rest ~3 minutes until it reaches 130°F for a juicy, barely translucent centre.

• For Well-Done (145°F): Roast at 450°F for 9–10 minutes (until 130°F internal). Switch to a high broil for 2 minutes, pulling the pan once the thermometer hits 140°F. Rest until it reaches 145°F for a fully opaque, firm centre.

Note: Use visual cues to help. You want to switch to the broiler when the exterior is mostly opaque; it’s perfectly okay if the centre still looks translucent at that stage, as the broiler will finish the job.

4. Shake the Salsa While the fish roasts, combine lemon juice, zest, brine, sugar, Dijon and olive oil in a jar. Shake vigorously to emulsify. Fold or gently shake in the olives, herbs, and a pinch of chili to start. Taste, season with salt and pepper, and adjust with more lemon, olive oil, and chili to taste.

5. Assemble & Serve Toss the roasted asparagus and potatoes with a few spoonfuls of salsa directly on the pan. Plate the veggies, nestle the salmon on top, and spoon over the remaining salsa. Garnish with reserved olive pieces and extra herbs.

I tested over 20 batches of cookies so you don’t have to — and this might be the ultimate Easter version. These started as my perfect dark chocolate chunk cookie (you can find the original recipe here), but they translate perfectly to arguably the best form of chocolate out there: Mini Eggs.

They’re slightly crisp on the outside, soft and chewy for days on the inside, and packed with that signature sweet, candy-coated crunch. Think: sweet, salty, and very mini egg-forward.

Since Mini Eggs are much sweeter than dark chocolate, don’t hold back on the salt. It’s essential for balancing the sweetness and really bringing out that nostalgic mini egg flavour.

Tips I learned when baking cookies … the hard way:

• USE A SCALE. Period. You can get one for $15, and it makes baking faster, more precise, and easier to clean. This is just a great investment for your kitchen in general.

• Reserve some mini eggs for pressing on top at the end. It gives that gorgeous bakery look.

• Chill the dough first, then freeze the dough balls. Skip these steps, and your cookies will still taste good, but they’ll spread more and won’t be as chewy.

• If you’re short on time, chill just enough so the dough isn’t too wet to work with, shape tall cylindrical balls or pyramids, and flash-freeze for at least an hour. Do not freeze on the cookie tray! Trust me, you’ll end up with one giant (delicious but ugly) cookie.

• Browning the butter is worth it. The nuttiness adds depth you can’t get otherwise.

• Preheat your oven fully. I recommend turning it on at least an hour before baking. Baking in a fully heated oven cooks the cookies more evenly and prevents excess spread. I now do this for all baking!

Click HERE for full recipe video!

Ingredients

Wet Ingredients

• 1 cup / 227 g salted butter

• 1⅓ cups / 283 g dark brown sugar, packed

• ⅓ cup / 67 g granulated sugar

• 1 large egg + 2 large egg yolks (room temp)

Dry Ingredients

• 2⅓ cups / 293 g all-purpose flour

• 1 tsp baking soda

• 1½ tsp cornstarch

• 1 tsp kosher salt

Chocolate

• 225g total (1 1/2 cups) chopped mini eggs

• Reserve ~1/2 cup (75g) for pressing on top after baking

Finish

• Flaky sea salt (be generous)

Instructions

1. Brown the Butter

1. In a small saucepan over medium-low heat, melt 1 cup / 227 g salted butter.

2. Stir every 15-30 seconds until:

   • Foam subsides

   • Milk solids turn golden (not dark brown)

   • Butter smells nutty

3. Let cool 10–15 minutes until warm but not hot.

2. Mix Sugars + Eggs

1. In a separate bowl, combine

   • 1⅓ cups / 283 g dark brown sugar

   • ⅓ cup / 67 g granulated sugar

2. Add the warm (not hot!) brown butter and whisk until combined.

3. Add:

   • 1 large egg + 2 large egg yolks

4. Whisk until smooth and glossy, about 20–30 seconds.

3. Add Dry Ingredients

1. In a separate bowl, whisk together:

   • 2⅓ cups / 293 g all-purpose flour

   • 1 tsp baking soda

   • 1½ tsp cornstarch

   • 1 tsp kosher salt

2. Sprinkle evenly over wet ingredients.

3. Fold gently until mostly incorporated.

   • Dough should feel soft but not too loose. It should be scoopable. If not, sprinkle in 1 more tbsp of flour

4. Add Chocolate

1. Chop 225g Mini Eggs into a mix of pea-sized and slightly larger chunks.

2. Fold about 1 cup (~150g) of the smaller pieces into the dough. You’ll notice some of the candy coating breaks off into a fine, sugary dust — that’s normal. Add it in to taste, depending on your preference, just knowing it is quite sweet! I left some behind on my cutting board.

3. Reserve 1/2 cup (~75g) of the larger chunks for pressing on top after baking.

5. Chill Dough

Cover and refrigerate minimum 2–4 hours, ideally overnight.

*This step improves chew. IF you’re trying to speed this recipe up, chill long enough to scoop and shape (maybe 30 minutes), then proceed to freezing step below. Don’t skip the freeze.

6. Shape Dough for Height

1. Scoop 40g / ~1.5 slightly heaping Tbsp per cookie.

2. Form tall, cylindrical/pyramid shape mounds.

7. Freeze for Lift

1. Place shaped dough on a plate, tray, or in a Ziploc bag.

2. Freeze for at least 1 hour until frozen solid. These can be made days or weeks in advance, and baked when you’ve got company coming over.

3. Cookies can be baked directly from frozen:

   • Place on a room-temperature tray lined with parchment

   • Do not bake on a cold tray

8. Bake

1. Preheat oven to 365°F / 185°C, fully heated.

2. Line baking sheets with parchment.

3. Space cookies 2 inches apart.

4. Bake 10–12 minutes, until:

   • Edges are just slightly golden

   • Centers are pale, puffed, and glossy. They will look underbaked - this is GOOD. Air on the side of underbaking, because they’ll finish cooking while cooling.

5. Immediately after removing:

   • Press reserved Mini Egg chunks on to cookies while still warm

   • Sprinkle generously with flaky sea salt

9. Cool

Let cookies rest 10 minutes on tray before transferring to a wire rack. Serve slightly warm or store airtight at room temp.

Shopping List

⬜ 3 eggs
⬜ Salted butter
⬜ Dark brown sugar
⬜ Granulated sugar
⬜ Cadbury Mini Eggs (~250g, plus some for snacking)
⬜ All-purpose flour
⬜ Baking soda
⬜ Cornstarch
⬜ Kosher salt
⬜ Flaky sea salt
⬜ Parchment paper

This is the kind of brunch recipe you make when you want something that feels special, but is secretly very low effort. It’s packed with spring vegetables, lots of fresh herbs, and finished with creamy goat cheese and a fresh chili for a bit of heat.

It all comes together in a few quick steps, is incredibly forgiving (add any veg you want!), and is perfect for Easter morning, when things feel a bit chaotic but you still want to put something beautiful on the table.

Serve it alongside your favourite hot sauce or salsa, a big pot of coffee, and enjoy.

Watch the recipe video here!

Spring Frittata

Serves 4–6

Ingredients
8 large eggs
1/3 cup heavy cream
1 tsp kosher salt
Freshly cracked black pepper
1 cup loosely packed grated cheddar + parmesan mix (about 80/20), divided
2 cups mini tri-colour potatoes (300g)
1.5 cups asparagus, trimmed (200g)
1 bunch green onions (about 5–6)
1 tbsp olive oil
1 tbsp butter
~1 cup loosely packed fresh herbs (dill, chives, parsley), chopped
Goat cheese (for finishing)
Red chili (Thai or similar), thinly sliced

Method

1. Preheat oven

Preheat oven to 375°F (190°C).

2. Mix the eggs

In a bowl, whisk together eggs, cream, 1 tsp kosher salt, and pepper. Stir in about 1/2 cup of the grated cheese. Set aside.

3. Cook the potatoes

Bring a pot of well-salted water to a boil and cook the potatoes whole for 8–10 minutes, until fork tender but not falling apart.

Drain and let them steam dry uncovered on the (turned off) stove for a few minutes to remove excess moisture, then cut in half.

4. Prep the vegetables

Cut asparagus into ~1-inch pieces, separating and reserving the spear tops.
Trim and halve the green onions, separating whites from greens.
Thinly slice the whites into rouds, and reserve the greens whole for topping.

5. Build the base

Heat a cast iron skillet over medium heat. Add olive oil and butter.

Add the potatoes cut-side down and cook undisturbed for 3–4 minutes, until golden brown.

Add the asparagus (except the reserved tips) and green onion whites. Season with salt and pepper and sauté for 1–2 minutes, until the asparagus is bright green and just tender.

Spread the vegetables into an even layer.

6. Assemble

Add half of the herbs to the egg mixture and gently stir.

Reduce heat to low and slowly pour the egg mixture over the vegetables. Gently shake the pan to distribute, but do not stir.

Arrange the reserved green onion tops (I laid mine vertical) and asparagus tips over the surface, then sprinkle over the remaining grated cheese.

Cook on the stovetop for 2–3 minutes, until the edges just begin to set and slightly pull away from the sides of the pan.

7. Bake + broil

Transfer to the oven and bake for 12–15 minutes (start checking at 12).

You’re looking for mostly set edges with a slight jiggle in the centre.

Switch to broil and cook for 1–2 minutes, watching closely, until the top is golden, bubbly, and slightly puffed.

8. Finish

Remove from the oven and let rest for 5 minutes.

Top with remaining fresh herbs, dollops of goat cheese, sliced red chili (to taste), a drizzle of good olive oil, and a pinch of flaky salt.

Serve alongside your favourite hot sauce or salsa.

Shopping List

⬜ Eggs
⬜ Heavy cream
⬜ Cheddar cheese
⬜ Parmesan cheese
⬜ Mini potatoes (tricolour if available)
⬜ Asparagus
⬜ Green onions
⬜ Fresh herbs (dill, parsley, chives)
⬜ Goat cheese
⬜ Red chili (Thai or similar)
⬜ Olive oil
⬜ Butter
⬜ Kosher salt
⬜ Flaky salt
⬜ Black pepper

I love nothing more than a bright pasta dish that’s easy enough for a weeknight, but pretty enough to serve to friends for a spring get-together. This pasta is exactly that. All it takes is one pot of boiling water, a blender, and 20 minutes. To simplify things even further, the green sauce can be made ahead and stored in the fridge until go-time. It tastes as fresh and vibrant as it looks, just like spring in a bowl.

Spring Green Pasta with Burrata

Serves 3–4
Time: 20 minutes

Ingredients

• 1 cup (150g) green peas, fresh or frozen

• 1 large bunch spinach (~200g), washed thoroughly

• 1 large bunch basil (~50g)

• 1 small bunch fresh mint (15–20 leaves)

• 1 large or 2 small cloves garlic

• 1–2 lemons (juice, to taste)

• 1.5 oz (45g) parmesan, roughly chopped

• ¼ cup (loosely packed) parmesan, finely grated, plus more for garnish

• ⅓ cup (80ml) extra virgin olive oil, plus more for serving

• 500g pasta (1 box), preferably with ridges

• 1–2 small burratini (~125g, or whatever size burrata you can find)*

• Chili flakes

• Salt and pepper

*If you can’t find small burrata, use whatever is available. A large one works well, or cut it in half if you prefer less.

Instructions

1. Bring water to a boil
Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a separate large bowl.

2. Blanch the greens
Add peas and cook for 20-30 seconds, until tender and bright green. Transfer immediately to the ice bath.
Blanch spinach for about 5 seconds, until just wilted and vibrant, then transfer to the ice bath.

Once cooled, drain well. Squeeze the spinach thoroughly to remove excess water.

3. Make the green sauce
In a blender, combine:

• Blanched peas and spinach

• Basil

• Mint

• Garlic

• Lemon juice (start with 1 lemon, taste and adjust to your preference)

• Parmesan chopped (1.5oz)

• Olive oil

• 2 Ice cubes and 2 tbsp cold water

• Salt and pepper

Blend until completely smooth and vibrant, about 1–2 minutes. The longer you blend, the smoother and brighter the sauce will become. Taste and adjust with more salt or lemon juice as needed.

4. Cook the pasta
In the same pot, cook pasta until al dente. Reserve at least 1 cup of pasta water, then drain.

5. Combine pasta and sauce
Return pasta to the pot with the heat off. Add the green sauce and about ½ cup of pasta water to start. Stir to coat, adding the grated parmesan (about a 1/4 cup) and more pasta water as needed until glossy and silky. The sauce should look slightly loose at this stage (see notes).

6. Serve
Plate the pasta and top with burrata, torn into pieces. Finish with a drizzle of olive oil, chili flakes, and extra parmesan.

Notes

• Squeeze the greens very well after blanching to remove excess water—use a clean dish towel if needed.

• Start with the juice of 1 lemon and adjust to taste. For a more lemon-forward dish, use up to 2 (my preference).

• Ice cubes help preserve the bright green colour when blending.

• Use more pasta water than you think. The sauce should look loose in the pot; the pasta will continue to absorb it as it sits, giving you that perfect glossy finish.

Shopping List

⬜ 1 cup green peas (fresh or frozen)
⬜ 1 large bunch spinach
⬜ 1 large bunch basil (~50g)
⬜ 1 small bunch fresh mint
⬜ 1–2 garlic cloves
⬜ 1–2 lemons
⬜ Parmesan cheese
⬜ Extra virgin olive oil
⬜ 500g pasta (1 box)
⬜ 1–2 small burratini (or whatever burrata you can find)
⬜ Chili flakes

For all of you weekend warriors who live for brunch, this one’s for you. I love a classic English breakfast as much as the next person, but it’s always fun to switch things up. These eggs truly have it all — perfectly poached, jammy yolks, a silky, quick labneh, and a crunchy, garlicky chili crisp. What’s not to love? Just a note that this chili crisp is really simple, trust me! But if it’s Sunday morning, you had one too many last night and you simply can’t be bothered, that’s fair. Just use your fave store bought version.

If poaching eggs feels intimidating, don’t worry! Here are a few simple tips to help set you up for success:

• Strain off the excess wispy whites – removes the loose, watery part of the egg white.

• Add vinegar to the poaching water – helps the egg whites set, keeping them from spreading in the water.

• Use the swirl method – creates a gentle vortex that wraps the white around the yolk for a more uniform shape.

• Bring the water to a gentle simmer, then cover and turn off the heat – ensures the eggs cook gently without breaking apart.

Set a timer and voilà. That’s it. Check out my video for a complete guide to poaching!

Video: How to Nail the Perfect Poached Egg

If you’re new to it, start with one or two eggs at a time to build confidence. As you add more, just remember the water temperature will drop, so bring it back to a gentle simmer before covering and turning off the heat.

Go forth and poach, my friends, and happy brunching!

Chili Crisp Eggs with Labneh

Serves 2-3

Ingredients

• 1 cup Greek yogurt

• 1 tbsp honey

• 1 tbsp lemon juice, plus more to finish

• 1½ tsp ground cumin (divided)

• ⅓ cup extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 1 tbsp sesame seeds

• 1 tsp chili flakes

• 1 tsp chili powder (ideally Kashmiri chili powder)

• ½ tsp sugar

• 4 eggs (room temperature)

• fresh herbs, chopped (parsley, mint, dill, or cilantro)

• 1 green onion, thinly sliced

• chopped roasted pistachios

• toasted sourdough

• kosher salt

Instructions

1. Strain the yogurt

Line a sieve with cheesecloth or paper towel and set it over a bowl. Add the yogurt, cover over with the rest of the paper towel, and weigh it down with something heavy (like a can of beans). Let strain for about 20 minutes while you prepare the rest of the dish.

Transfer to a bowl and mix with the honey, lemon juice, ½ tsp kosher salt, and 1 tsp cumin until smooth and creamy.

2. Make the chili sesame crisp

Add the olive oil, garlic, and sesame seeds to a cold small saucepan.

Place over medium-low heat and cook, stirring occasionally, until the garlic is light golden and fragrant, about 3–4 minutes. Watch closely, as it can go from golden to burnt quickly.

Remove from the heat and stir in the chili flakes, chili powder, remaining ½ tsp cumin, sugar, and remaining ½ tsp salt.

3. Poach the eggs

Bring a medium pot of water (about 3 inches deep) to a rolling boil, then reduce the heat to a gentle simmer. The bubbles should be small, like carbonated water.

Add 2 tablespoons vinegar.

Crack each egg into a strainer to remove wispy whites, then transfer to individual bowls.

Swirl the water with a spoon, then gently slide in the eggs, one at a time. If the bubbling stops, that means the temperature of the water has dropped. Let the water return to a gentle simmer.

Once simmering, cover and turn off the heat. Cook for 3½ minutes for jammy yolks, or about 4 minutes for slightly more set.

Remove with a slotted spoon and drain briefly on paper towel.

4. Assemble

Spread the yogurt onto a serving plate and nestle the poached eggs into it.

Spoon the warm chili crisp generously over the eggs and around the yogurt.

Finish with fresh herbs, green onion, chopped pistachios, and a squeeze of lemon juice. Season with a final pinch of salt.

Serve immediately with toasted sourdough or for dunking.

Shopping List

⬜ Greek yogurt
⬜ Honey
⬜ Lemon
⬜ kosher salt (Diamond Crystal is what I cook with)
⬜ Ground cumin
⬜ Extra-virgin olive oil
⬜ Garlic
⬜ Sesame seeds
⬜ Chili flakes
⬜ Chili powder (Kashmiri, if possible)
⬜ Sugar
⬜ Eggs
⬜ Fresh herbs (parsley, mint, dill, or cilantro)
⬜ Green onion
⬜ Roasted pistachios
⬜ Sourdough or flatbread

These are the kind of meatballs you want to have in your freezer at all times. Juicy, packed with herbs and warm spices, and perfect for easy weeknight dinners.

I love a good make-ahead meal. Rob and I have pretty weird hours — we often work late evenings, which means there isn’t really much time (or energy) to cook a proper meal when we get home.

These meatballs are simple enough to throw together on any night of the week, but the real beauty is that they’re incredibly freezer-friendly. You can make a big batch, freeze them raw, and cook them straight from frozen whenever you need an easy dinner.

While the meatballs bake, you’ll have time to whip up a quick homemade tzatziki and throw together a simple salad. I’m doubling down on the herbs and serving mine with my Herby Pomegranate Bulgur Salad, but honestly, they work with just about anything — tucked into pita, over rice, or alongside roasted vegetables.

*A quick note about last week’s granola

I realized I made a small typo in the honey measurement. The recipe should call for 1/3 cup honey, not 1/2 cup. The version on Substack has now been updated. Thanks for your understanding!

Spiced Herby Meatballs with Tzatziki

Makes about 24-26 meatballs

Ingredients

Meatballs

• 1 kg medium ground beef (about 80–85% lean)

• ¼ cup grated red onion, strained of excess liquid (about ½ medium onion)

  *I grate over paper towel and gently press out liquid

• 3 cloves garlic, finely grated

• ⅓ cup chopped parsley

• ⅓ cup chopped dill

• 1 tbsp chopped mint

• ⅓ cup fine breadcrumbs

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½–1 tsp chili flakes (to your taste)

• ½ tsp allspice

• 1 tbsp kosher salt (Diamond Crystal) - If using table salt, use 1½ tsp instead

• ½–1 tsp freshly cracked black pepper

Tzatziki

• 1½ cups thick Greek yogurt

• 1 clove garlic, grated

• Zest of ½ lemon

• Juice of ½ lemon (to taste)

• ¼ cup finely chopped dill

• 1–2 tsp finely chopped mint

• Salt and pepper to taste

• Drizzle of olive oil

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

2. In a large bowl, combine all meatball ingredients. Mix gently until just combined — avoid overworking the meat.

3. Form into 45–50 g meatballs (about golf-ball size). You should get about 24-26 meatballs. Arrange evenly spaced on the prepared baking sheet OR see below for freezing instructions.

4. Bake 16–18 minutes until the internal temperature reaches 160°F (71°C), starting to check internal temp at 16 minutes. They should be browned on the outside and juicy inside. Some fat release on the tray is normal when using medium ground beef.

5. While the meatballs bake, stir together all tzatziki ingredients in a small bowl.

   Taste and adjust lemon and salt. Finish with a drizzle of olive oil.

6. Serve the meatballs with a generous spoonful of tzatziki alongside a grain or salad.

   *They pair especially well with my Herby Pomegranate Bulgur Salad, roasted vegetables, or warm flatbread.

Make Ahead

Meatballs:
The meatball mixture can be prepared up to 24 hours ahead. Press plastic wrap directly onto the surface of the mixture and refrigerate.

You can also fully cook the meatballs in advance, then refrigerate for up to 4 days. Reheat in a 375°F oven for 8–10 minutes or until warmed through and enjoy throughout the week.

Tzatziki:
Can be made 1–2 days ahead and stored in the fridge. Stir before serving, some water will release from the yogurt.

Freezing Instructions

Freeze raw:
Shape meatballs and freeze on a tray until solid, then transfer to a freezer bag. Cook directly from frozen at 425°F for 20–24 minutes, checking for an internal temperature of 160°F.

Freeze cooked:
Cooked meatballs can also be frozen and reheated in a 375°F oven for 12–15 minutes.

Shopping List

⬜ ~1 kg ground beef
⬜ 1 small red onion
⬜ Garlic
⬜ Fresh parsley
⬜ Fresh dill
⬜ Fresh mint
⬜ Plain Greek yogurt
⬜ 1 lemon
⬜ Breadcrumbs
⬜ Ground cumin
⬜ Smoked paprika
⬜ Chili powder
⬜ Chili flakes
⬜ Allspice
⬜ Kosher salt
⬜ Black pepper

I’m a sucker for a good grain salad. It’s the perfect thing to make ahead and have ready in the fridge for busy days. I think bulgur is such an underused grain! It’s tasty, has a nice chewy texture, and is so healthy. But the biggest selling point of bulgur is that you don’t even need a pot! If you know how to work a kettle, you can make it.

This salad is packed with herbs and colourful, crunchy bits, so it tastes incredibly fresh and bright, and honestly gets better with time in the fridge.

I could truly eat this alone for dinner, but if you’re looking for something to serve alongside, check out my Herby Spiced Meatballs with Tzatziki. The best part is that these two dishes use many of the same ingredients. Just chop once, divide, and you’ve got a fresh, flavourful meal with minimal extra work, and both keep well throughout the week.

Herby Pomegranate Bulgur Salad

Serves 4 as a side salad

Ingredients

• 1 cup bulgur

• 1 cup boiling water

• 1 tsp kosher salt

• 1 cucumber, diced (about 2 cups)

• ¼ cup finely diced red onion

• ½ cup chopped parsley

• ½ cup chopped dill

• 1 tbsp chopped mint

• ⅓ cup sliced almonds

• ½ cup pomegranate seeds

• Juice of ½ lemon (to taste)

• 2–3 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Pour boiling water over the bulgur. Cover the bowl tightly with plastic wrap, and let sit for 12-15 minutes.

2. Meanwhile, prepare the other ingredients:

   -dice the cucumber and red onion

   -chop the herbs

   -smack that pomegranate! (or use whatever method you like to retrieve the seeds)

   -lightly toast the almonds over medium heat for 2-3 minutes, stirring frequently, until just golden.

3. Uncover and fluff the bulgur. It should be tender but still have a bit of chew and texture to it.

4. Add all the other ingredients.

5. Toss with lemon juice and olive oil. Taste and adjust seasoning.

I’m not a huge breakfast person, but busy clinic days have a way of getting away from me. Before I know it, it’s 3 p.m., I haven’t eaten a proper meal, and my poor husband is dealing with a very hangry human.

This granola is my fix. It’s something I genuinely want to eat in the mornings, and it keeps me energized while at work. On its own, it’s a good source of fibre, and paired with Greek yogurt, it becomes a protein-packed breakfast that actually keeps you full.

The best part? It takes five minutes to throw together. After that, breakfast for the week is handled, no thinking required.

This recipe isn’t reinventing the wheel, but it’s simple, delicious, and reliable. Exactly the kind of everyday breakfast I can feel good about.

Pro tip: top your granola and berries with fresh mint to wake up your taste buds. Why not? Breakfast can be a bit fancy too.

Spiced Honey Granola with Olive Oil

Yield

Makes about 5-6 cups of granola

Ingredients

• 3 cups whole rolled oats

• 1 cup raw nuts, roughly chopped (cashews, almonds, pecans, or any favourite)

• ½–¾ cup raw seeds (pepitas, sunflower, or a mix)

• 1¼ teaspoons fine sea salt

• 2 teaspoons cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon nutmeg

• ¼ teaspoon allspice

• ⅓ cup olive oil (smooth and fruity rather than very peppery)

• ⅓ cup honey

• 1 teaspoon vanilla extract

• Finely grated zest of ½ an orange

• 1 cup dried fruit (tart cranberries, chopped apricots, raisins etc.)

Serve over fruit, Greek yogurt, and garnish with fresh mint leaves.

Instructions

1. Heat oven to 350°F (175°C).
   Line a large baking sheet with parchment.

2. In a large bowl, combine oats, nuts, seeds, salt, and spices.

3. Warm the olive oil and 1/3 cup honey just until fluid and easy to stir (about 20–30 seconds in the microwave or briefly on the stovetop).

4. Stir in the vanilla and orange zest.

5. Pour over the oat mixture and stir thoroughly until evenly coated. Taste and adjust - if you like it a bit sweeter, drizzle in 1-2 more tablespoons of honey.

6. Spread onto the baking sheet in an even layer.

7. Bake for 20–30 minutes, rotating and stirring halfway through, until light golden and fragrant.
   Watch carefully during the final 10 minutes to avoid burning! The honey will start to brown, and so depending on the heat of your oven, this can happen any time between 20 and 30 minutes. Keep an eye on it!

8. Let cool completely before stirring in dried fruit and storing in an airtight container.

9. Serve over fruit, Greek yogurt, and garnish with a bit of fresh mint to wake up your taste buds.

There’s something so incredibly delicious about caramelized onions. If you watched the finale of MasterChef Canada, you might recall, somewhat embarrassingly, that as a young teenager I used to come home from school and make myself a pan of caramelized onions for a snack. It was one of the first things I taught myself to cook. Yes, it’s simple, but it built my foundation in patience in the kitchen, tasting as I go, and sparked what is now a full-blown obsession with deeply savoury, hugely flavourful food.

French onion soup is essentially caramelized onions transformed into a rich, brothy dish topped with toasted bread and bubbling cheese. This is the definition of cozy winter cooking.

A few tips I’ve learned along the way while developing this recipe: a good beef stock truly makes a difference. I’ll admit, I don’t make my own. It takes far too many bones and so much time, but buying a high-quality stock from a local butcher is a shortcut I happily rely on. Power to you if you make your own! Personally, I’d rather spend the time on the dish itself, which in this case is all about the onions. Don’t rush them! Properly caramelizing the onions is the key to this dish. Once they’re in the pot, the process is mostly hands-off, so pour yourself a glass of wine, light a fire, and let the flavours develop slowly.

French Onion Soup

Serves: 4
Total time: ~1.5–2 hours (mostly hands-off)

Ingredients

• 1.25–1.5 kg yellow or large sweet onions (about 8 large onions, 10–12 cups thinly sliced)

• 3 tbsp salted butter (42 g)

• 1 tbsp olive oil (15 ml)

• 1 tsp kosher salt to start, plus more to finish

• 1 tsp granulated sugar (5 ml)

• 1 tbsp flour (8 g)

• ½ cup sherry cooking wine (125 ml)

• 1.5–1.75 L beef stock (6–7 cups)*

• 2 sprigs fresh thyme

• 1 bay leaf

• ¼ tsp Worcestershire sauce

• ½ tsp balsamic vinegar

• A few drops of soy sauce

• Baguette, sliced 1.5–2 cm (½–¾ inch) thick

• 200 g Gruyère (7 oz), grated — about 1½–2 cups loosely packed

• 30 g Parmesan (1 oz / about ¼ cup), finely grated

• Freshly ground black pepper

• Fresh chives, finely chopped

A note on stock

The best option is high-quality homemade or butcher-made beef stock.

For my version, I used a combo of 1 L butcher beef stock from the butcher, plus 500–750 ml regular chicken stock (I use better than bouillon), which worked beautifully. The range accounts for how much the soup reduces while cooking — add more as needed before finishing.

If good beef stock isn’t available, consider using entirely chicken stock — homemade ideally, but regular store-bought chicken stock is often better than beef.

Instructions

1. Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onions and toss to coat. Sprinkle with 1 tsp salt and cook for about 10 minutes until softened, stirring every 1–2 minutes.

Reduce the heat to medium-low and cook for 45–60 minutes, stirring occasionally, until deeply golden. Once the onions turn a deep golden brown colour, stir in the sugar to encourage browning. Do not rush this step! Colour means flavour.

2. Sprinkle the flour over the onions and cook for 1–2 minutes, stirring well.

3. Add the sherry, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until the alcohol aroma cooks off and the liquid mostly reduces.

4. Add the stock, thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for at least 30 minutes, until slightly thickened with a glossy consistency. If over-reduced, add more stock as needed to loosen. Remove the thyme sprigs and bay leaf.

5. Stir in a few drops of Worcestershire sauce and simmer for 5 minutes. Turn off the heat, add the balsamic vinegar, and taste. Depending on your stock, the salt level may already be sufficient. If needed, add soy sauce drop by drop just for a slightly more savoury depth.

Finish with black pepper and adjust salt only if needed. Adjust the vinegar, soy, and Worcestershire cautiously and note that small amounts make a big difference.

6. Preheat the oven to 400°F. Toast the baguette slices until lightly golden, then switch the oven to broil. Ladle the soup into oven-safe bowls, top with bread, and cover generously with Gruyère and Parmesan. The cheese should cover the bread and surface of the soup without being piled too high.

Broil until melted, bubbling, and lightly golden. Top with chives and serve immediately.

Notes

• Start lighter on salt than you think. It’s tempting to season aggressively from the start, but when reducing a dish for this long, the flavours concentrate quickly. Start light, and taste towards the end before final seasoning.

• Stir less than your instinct tells you. Contact with the pot builds flavour, but it takes time. Keep the onions on medium-low, despite the temptation.

• Acid goes in last. It brightens the entire soup.

• Great onion soup is about onions first, broth second. Spend the time needed to get the onions right.

Shopping List

⬜ Large yellow or sweet onions
⬜ Salted butter
⬜ Olive oil
⬜ Kosher salt
⬜ Granulated sugar
⬜ All-purpose flour
⬜ Sherry cooking wine
⬜ High-quality beef stock (or chicken stock if needed)
⬜ Fresh thyme
⬜ Bay leaf
⬜ Worcestershire sauce
⬜ Balsamic vinegar
⬜ Soy sauce
⬜ Baguette
⬜ Gruyère cheese
⬜ Parmesan cheese
⬜ Fresh chives
⬜ Freshly ground black pepper

Nothing says “I love you” quite like cracking into a molten chocolate cake. It’s dramatic, over-the-top, and guaranteed to impress. The best part is that this rich, indulgent dessert is surprisingly easy and quick to pull together.

I learned that Jean-Georges accidentally created this dish when he served a just-barely-cooked chocolate cake to guests who simply couldn’t get enough of it. My version is inspired by his iconic original, with a few streamlined steps and modern flavour additions. Whoever you’re spending this Valentine’s Day with — whether it’s yourself, your loved one, or your closest friends — this show-stopping dessert is sure to earn you major brownie points.

Click below for recipe video!

Chocolate Molten Lava Cake

Time: 30 minutes
Serves 4

Ingredients

• 115 g (½ cup) salted butter + 1 tbsp for prepping ramekins

• 115 g (4 oz) dark chocolate (60–72%), finely chopped

• 1 teaspoon instant espresso powder

• 2 large eggs

• 2 large egg yolks

• 50 g (¼ cup) granulated sugar

• ½ teaspoon vanilla extract

• 1 tablespoon (8 g) all-purpose flour

• ½ teaspoon kosher salt

• Cocoa powder, for coating ramekins

To serve:
Vanilla ice cream, icing sugar, flaky salt, mild extra-virgin olive oil, raspberries

Method

1. Preheat oven to 230°C / 450°F. Place four 170 ml (6-oz) ramekins on a baking sheet.

2. Melt 1 tbsp of butter in the microwave and use a pastry brush to thoroughly coat the inside of each ramekin. Add a spoonful of cocoa powder, rotate to cover every surface, then tap out the excess. This helps prevent the cake from sticking.

3. Melt 1/2 cup of butter in the microwave (about 45 - 60 seconds), then add the chopped chocolate and espresso powder. Let stand briefly, then stir until smooth and glossy. If needed, microwave in short bursts just until fully melted.

4. In another bowl, whisk the eggs, yolks, and sugar vigorously for about 1 minute, until slightly thickened and lighter in colour. Whisk in the vanilla and salt.

5. Slowly pour the warm chocolate mixture into the eggs while whisking. Once the batter looks shiny and cohesive, sprinkle the flour overtop and fold gently until fully incorporated. The batter should appear rich and fluid.

6. Divide the batter evenly among the ramekins. Bake for 8–9 minutes, until the edges look set but the centres still wobble slightly when nudged. The centres may still look a little sunken compared to the edges.

   Resist the urge to overbake!

7. Let the cakes sit for about 1 minute to allow the structure to settle.

8. Loosen the edges if needed, place a plate over each ramekin, and confidently invert. Wait a few seconds before lifting the ramekin, and let gravity do the work.

9. Serve immediately with a scoop of vanilla ice cream, raspberries, and light dusting of icing sugar. Break into the centre, then add a small pinch of flaky salt directly onto the warm chocolate. Finis

   h with a few tiny drops of good olive oil.

Make ahead:
Filled ramekins can be refrigerated for several hours. Let them sit out while the oven heats; if still cool, add roughly 1 extra minute to the bake time.

I baked over 20 batches of cookies so you don’t have to. This is the result: the perfect chocolate chip cookie that’s just a tad crunchy on the outside, soft and chewy for days on the inside, sweet and salty, with just a hint of bitterness from the dark chocolate.

Tips I learned the hard way:

• USE A SCALE. Period. You can get one for $15, and it makes baking faster, more precise, and easier to clean. This is just a great investment for your kitchen in general.

• Reserve some chocolate chunks for pressing on top at the end. It gives that gorgeous bakery look.

• Chill the dough first, then freezing the dough balls. Skip these steps, and your cookies will still taste good, but they’ll spread more and won’t be as chewy.

• If you’re short on time, chill just enough so the dough isn’t too wet to work with, shape tall cylindrical balls, and flash-freeze for at least an hour. Do not freeze on the cookie tray! Trust me, you’ll end up with one giant (delicious but ugly) cookie.

• Browning the butter is worth it. The nuttiness adds depth you can’t get otherwise.

• Preheat your oven fully. I recommend turning it on at least an hour before baking. Baking in a fully heated oven cooks more evenly and prevents excess spread. I now do this for all baking!
  
  

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Ingredients

Wet Ingredients

• 1 cup / 227 g salted butter

• 1⅓ cups / 283 g dark brown sugar, packed

• ⅓ cup / 67 g granulated sugar

• 1 large egg + 2 large egg yolks (room temp)

• 1 Tbsp / 15 g vanilla extract

Dry Ingredients

• 2⅓ cups / 293 g all-purpose flour

• 1 tsp baking soda

• 1½ tsp cornstarch

• 1 tsp kosher salt

Chocolate

• 250 g total (1¾ cups) chopped chocolate bars

  • 175 g dark chocolate (70%)

  • 75 g milk chocolate

• Reserve ~¼ (60–65 g) for pressing on top after baking

Finish

• Flaky sea salt (be generous)

If making my Mini Egg version, use 225g of mini eggs. Add in 150g chopped mini eggs to the batter, and reserve about 75g for topping once out of the oven. No need to add vanilla to the batter. All other instructions and ingredients remain the same!

Instructions

1. Brown the Butter

1. In a small saucepan over medium-low heat, melt 1 cup / 227 g salted butter.

2. Stir every 15-30 seconds until:

   • Foam subsides

   • Milk solids turn golden (not dark brown)

   • Butter smells nutty

3. Pour everything (including the brown bits) into a large heatproof bowl.

4. Let cool 10–15 minutes until warm but not hot.

2. Mix Sugars + Eggs

1. In a separate bowl, combine

   • 1⅓ cups / 283 g dark brown sugar

   • ⅓ cup / 67 g granulated sugar

2. Add the warm (not hot!) brown butter and whisk until combined.

3. Add:

   • 1 large egg + 2 large egg yolks

   • 1 Tbsp / 15 g vanilla extract

4. Whisk until smooth and glossy, about 20–30 seconds.

3. Add Dry Ingredients

1. In a separate bowl, whisk together:

   • 2⅓ cups / 293 g all-purpose flour

   • 1 tsp baking soda

   • 1½ tsp cornstarch

   • 1 tsp kosher salt

2. Sprinkle evenly over wet ingredients.

3. Fold gently until no dry streaks remain.

   • Dough should feel soft but not too loose. It should be scoopable. If not, sprinkle in 1 more tbsp of flour

4. Add Chocolate

1. Chop 250 g total chocolate bars (175 g dark + 75 g milk) into pea sized chunks or smaller.

2. Fold in ¾ (~190 g) into the dough.

3. Reserve ¼ (~60 g) for pressing on top after baking.

5. Chill Dough

• Cover and refrigerate minimum 2–4 hours, ideally overnight.

Improves chew. IF you’re trying to speed this recipe up, chill long enough to scoop and shape, then proceed to freezing step below. Don’t skip the freeze.

6. Shape Dough for Height

1. Scoop 40g / ~1.5 slightly heaping Tbsp per cookie.

2. Form tall, cylindrical mounds.

7. Freeze for Lift

1. Place shaped dough on a plate, tray, or in a Ziploc bag.

2. Freeze for at least 1 hour until frozen solid. These can be made days or weeks in advance, and baked when you’ve got company coming over.

3. Cookies can be baked directly from frozen:

   • Place on a room-temperature tray lined with parchment

   • Do not bake on a cold tray

8. Bake

1. Preheat oven to 365°F / 185°C, fully heated.

2. Line baking sheets with parchment.

3. Space cookies 2 inches apart.

4. Bake 10–12 minutes, until:

   • Edges are just slightly golden

   • Centers are pale, puffed, and glossy. They will look underbaked - this is GOOD. Air on the side of underbaking, because they’ll finish cooking while cooling.

5. Immediately after removing:

   • Press reserved chocolate onto tops

   • Sprinkle generously with flaky sea salt

9. Cool

• Let cookies rest 10 minutes on tray before transferring to a wire rack.

• Serve slightly warm or store airtight at room temp.

Shopping List

⬜ 3 eggs
⬜ Salted butter
⬜ Dark brown sugar
⬜ Granulated sugar
⬜ Vanilla extract
⬜ All-purpose flour
⬜ Baking soda
⬜ Cornstarch
⬜ 250 g / 1¾ cups chopped chocolate bars (175 g dark, 75 g milk)
⬜ Kosher salt
⬜ Flaky sea salt
⬜ Parchment paper

I may not have won MasterChef Canada, but I had an incredible experience and learned some valuable lessons along the way — when to pare things back, and when to trust my gut.

When I pictured my finale main dish, this is what I think I was originally imagining. A few too many bips, bops, and structural elements later, and it became more complicated than it needed to be. It’s easy to look back and ask, why add all of that? But in the pressure of a finale, with cameras rolling and judges to impress, decision-making gets a little noisy.

Regardless of the outcome, both versions of this dish are, at their core, about the octopus. I don’t take eating octopus lightly. I know it’s a controversial ingredient, and one many people choose not to eat. For me, it’s something I save for special occasions. It feels meaningful, and it always takes me back to travelling through Spain with my husband, Rob, enjoying octopus in its simplest, most beautiful form.

This dish is a return to that feeling — simple, beautiful, and celebratory.

Octopus isn’t necessarily difficult to cook, but it does take time, patience, and a little intuition. If you’re craving an escape from the brutal winter we’re having, consider an afternoon in the kitchen with a glass of wine and a good playlist. I love pairing this with my tomato bread, patatas bravas, and blistered shishito peppers for a meal that truly transports you to the coast of Spain.

Ingredients

Octopus

• 1 whole octopus (2–3 lb), cleaned, or individual tentacles

• 2–3 tbsp olive oil

• 1 shallot, halved

• 3 cloves garlic, smashed

• ½ tsp coriander seeds

• 2 bay leaves

• 3 sprigs thyme

• 1–2 cups dry white wine

• Salt and freshly ground black pepper

Smoky Butter Sauce

• 2 tbsp butter

• 1 small garlic clove or ½ large clove, finely grated

• ½ tsp paprika

• Zest of ½ lemon

• 1–2 tsp fresh lemon juice

Bravas Sauce

• 6 medium tomatoes (Roma or similar), quartered

• 3 red serrano chiles

• 2 tbsp olive oil, divided

• 2 tsp smoked paprika, divided

• ½ tsp cayenne pepper

• 2 shallots, roughly chopped

• 3 cloves garlic, roughly chopped

• 1 tbsp tomato paste

• 2 tbsp sherry vinegar

• ½ cup chicken stock

• 1 tsp sugar

• 2 tbsp butter

• Salt and pepper

Green Chimichurri

• 1 loose cup flat-leaf parsley leaves (about a large fistful)

• ½ cup cilantro leaves (about a small fistful)

• Small fistful mint leaves

• 1 small shallot

• 1 clove garlic

• ½ red Thai chile (or to taste)

• 2 tbsp red wine vinegar

• Zest of ½ lemon

• 1–2 tbsp fresh lemon juice

• ¼–⅓ cup olive oil

• Salt and pepper

Herb measurements are intentionally loose — think fistfuls, not tightly packed cups.

Method

1. Braise the Octopus

Coat the bottom of a large pot with 2–3 tbsp olive oil and heat over medium. Add the shallot, smashed garlic, coriander seeds, bay leaves, and thyme. Once fragrant and bubbling, add the octopus. Let the tentacles curl from the heat of the pot, about 30–60 seconds, then pour in 1–2 cups dry white wine — just enough to almost cover the octopus (the amount will depend on the size of your pot).

Cover with a parchment cartouche with a small hole in the centre and simmer gently for 25 minutes. Flip and cook another 15 minutes.

The octopus is done when a sharp paring knife meets the thickest part like a cooked Yukon Gold potato or a ripe pear — tender but not collapsing. Some texture is good; mush is not. Let it rest in the braising liquid until you’re ready to finish the dish, the octopus stays juicier this way. Remove just before grilling, pat very dry, and separate tentacles if needed.

2. Bravas Sauce

While the octopus cooks, heat the oven to 400°F (200°C). Toss the tomatoes and serrano chiles with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cayenne, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until deeply caramelized.

Meanwhile, sauté the shallots and garlic in the remaining 1 tbsp olive oil and 1 tbsp butter until translucent and fragrant. Stir in the remaining 1 tsp smoked paprika and cook briefly until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute until dark red, then deglaze with sherry vinegar and reduce slightly.

Add the roasted tomatoes, sugar, and chicken stock and simmer until very soft. Blend and finish with 1 tbsp butter until smooth and glossy. Taste and adjust seasoning.

3. Green Chimichurri

Small blender (Magic Bullet style): Add all ingredients starting with ¼ cup olive oil and blend until smooth and cohesive. Add more oil or vinegar as needed to loosen.

Large blender: Blend the herbs, shallot, garlic, vinegar, and chile first, then drizzle in ¼–⅓ cup olive oil with the motor running. Add the remaining ingredients and blend briefly until bright green and spoonable.

Taste and adjust seasoning, adding more vinegar, lemon, or salt as needed.

4. Char the Octopus

Brush the tentacles lightly with olive oil and season with salt and pepper. Grill over very high heat in a pan or on the grill until charred and warmed through, about 1 minute per side.

5. Smoky Butter Sauce

Heat the butter, garlic, and paprika gently in a small saucepan just until the butter melts and the garlic becomes fragrant. Remove from the heat and stir in the lemon zest and juice. Brush generously over the warm octopus after grilling.

6. To Serve

Spoon warm bravas sauce onto the plate, top with charred octopus, and finish generously with green chimichurri and an extra squeeze of lemon if you like.

2025 has truly been one for the books.

I started the year by taking a huge leap of faith—stepping away from my dental practice (temporarily) and into the MasterChef Canada kitchen. I somehow convinced most people that I had gone away travelling to Thailand… and miraculously, no one questioned my lack of photos, tan, or post-vacation glow. I was, in fact, gaunt, exhausted, and completely shell-shocked.

When I returned to real life, it took me a long time to process what I had just experienced. I wasn’t ready to unpack it all yet, so I held onto that secret until the show finally aired.

Now that it has, I feel more like myself again. The thrill of being on national TV has faded, but in its place is something better: hope. MasterChef was a wild ride I’ll always be grateful for, but I’m ready to look forward.

The best part of the experience was being surrounded by 14 wildly talented, like-minded people, all chasing the same dream. That environment inspired me to finally launch Plated by Liz with my husband, Rob. I’m behind the recipes and creative direction, while Rob is behind the camera, editing, and—low key—my dance mom on the sidelines. Together, we jumped into something that once felt completely out of reach, and I couldn’t be more proud.

Putting my food, creativity, and face out into the world has made me feel more vulnerable than ever. But then again, I never thought I’d cook for professional chefs or end up on TV either… and here we are.

Many people have asked what’s next. The honest answer is that I’m not entirely sure. As a bit of a control freak, the unknown feels daunting, but also exciting. What I do know is that my food dream is only growing. I want to keep improving, sharing recipes with you, and building Plated by Liz into something even bigger. This truly feels like the very beginning.

If you’re new here, or if you’ve been here from the start, thank you for being part of it. Every like, click, comment, or quiet cheer from the sidelines means more than you know. You’re helping me realize a lifelong dream, and I’m forever grateful. If you’d like to continue supporting, subscribing and sharing my recipes or content with friends and family truly means the world.

You can also find me here:
Instagram: @Plated.by.Liz
TikTok: @Plated.by.Liz
YouTube: @Plated-by-liz

I wish you all a healthy, happy, and fulfilling 2026—whatever success looks like to you.

PS:

My five most popular recipes of the year

Thank you to everyone who clicked, saved, or cooked these—you are the BEST!

Sticky Toffee Pudding – Cozy, nostalgic, and just damn delicious.
Butternut Squash Mac n’ Cheese – A hug in a bowl.
Thai Green Curry – A nod to a bold move I made on MasterChef.
Spaghetti alla Vodka – Creamy, spicy, and just a bit naughty.
Chili-Lime Street Corn – Bright, punchy, and wildly snackable.

— Liz

So let’s take a little of that stress off the table.

This post is all about simple, crowd-pleasing holiday bites and one beautifully festive cocktail that feel special but are genuinely easy to pull off. For something truly dead easy, there’s my sour cream and crispy onion chip dip. If you’re looking something impressive that still feels effortless, the fig and prosciutto puff pastry twists deliver every time. And to wash it all down? A spiced apple rye sour that tastes like the holidays in a glass. Scroll down for each of these recipes below.

With these three recipes, you’ll have a few easy (but impressive) tricks up your sleeve all season long. Happy holidays — and please keep me posted on what you’re cooking up for your family and friends! Cheers.

Fig & Prosciutto Puff Pastry Twists

Ingredients

• 1 sheet store-bought puff pastry, thawed (approx. 225 g / 10 × 10 inches — see note below)

• 140 g goat cheese, room temperature (for easy spreading)

• 7–8 fresh figs, thinly sliced into 3–4 mm rounds

• 5–6 slices prosciutto

• 1 egg, beaten (for egg wash)

• Hot honey, for finishing

• Chopped roasted salted pistachios, for finishing

• Fresh herbs (thyme or rosemary), for garnish

Instructions

1. Prepare the pastry
   Preheat oven to 400°F (205°C). Roll the puff pastry out to approximately 12 × 16 inches on a lightly floured surface.

2. Fill
   Spread the room-temperature goat cheese evenly over one half of the pastry, leaving the other half bare — so that when folded, it’s like turning the page of a book.
   Layer the sliced figs and prosciutto evenly over the cheese.

3. Fold & slice
   Fold the empty half of the pastry over the filling width-wise, like turning a page.
   Use a pizza cutter to slice into 1-inch-wide strips, so that you have about 12 even slices.

4. Shape
   Twist each strip, then roll into a tight spiral to form a little rosette.
   Place on a parchment-lined baking sheet and brush with the beaten egg.

5. Bake
   Bake at 400°F (205°C) for 25-30 minutes, until puffed and deep golden.
   Check halfway through (12-13 minutes):

   • If browning too quickly, lower the oven temperature to 375°F for the remainder of the bake.

1. Finish
   Remove from oven, drizzle with hot honey and finishing salt.
   Top with chopped pistachios and fresh herbs.

Make-Ahead Instructions

Best option:

1. Assemble, slice, and shape the twists ahead of time.

2. Arrange on a baking sheet, cover, and refrigerate.

3. Egg wash and bake just before serving for the best texture and rise.

Alternate option (also works well):

1. Bake fully ahead of time.

2. Let cool flat on the baking tray to prevent steam from softening the pastry.

3. Gently reheat in the oven at 375°F just before serving.

Puff Pastry Size Note

The PC puff pastry roll (approx. 225 g, 10 × 10 inches) is a very typical size for store-bought puff pastry in Canada. Rolling it out to 12 × 16 inches is standard and works perfectly for this recipe. Other brands may vary slightly in shape or weight, but the method remains the same.

Consolidated Shopping List

⬜ Puff pastry
⬜ Goat cheese (140 g log)
⬜ Fresh figs
⬜ Prosciutto
⬜ Eggs
⬜ Hot honey
⬜ Roasted salted pistachios
⬜ Fresh herbs (thyme or rosemary)

Sour Cream and Onion Chip Dip

Ingredients

• 1 cup labneh or Greek yogurt, strained (instructions below)

• ¼ cup sour cream

• 2 tbsp chives, finely chopped

• 1 tbsp dill, finely chopped

• 2 tsp onion powder

• ½ tsp salt

• Zest of 1 lemon

• 1 tsp fresh lemon juice

• ~3/4 cup crispy shallots (homemade instructions below) OR ~¾ cup store-bought fried onions, lightly crushed

• 1–2 tsp reserved shallot oil (if making homemade shallots) (optional)

Instructions

1. Strain yogurt (if needed): Place Greek yogurt in cheesecloth or fine sieve lined with paper towel and strain 20–30 min until thick.

2. Crispy shallots (skip if using store-bought):

   • Very thinly slice ~4 shallots (~1 cup).

   • Cover with cold oil (~1 cup) in a small pot. Heat from cold until gently bubbling, then cook medium-high until golden.

   • Drain on paper towels, season immediately with salt and let cool before adding to the dip base

3. Make dip base: Mix labneh and sour cream until smooth.

4. Season: Stir in chives, dill, onion powder, salt, lemon zest, and juice.

5. Add crunch: Fold in most crispy shallots or store-bought fried onions; reserve a small handful for topping.

6. Finish: Optional — swirl in reserved shallot oil.

7. Serve: Transfer to a bowl, top with reserved shallots/onions, garnish with more chives, and serve with chips, crackers, or crudités.

Spiced Apple Rye Sour

A frothy, festive cocktail perfect for the holidays.

Ingredients (1 cocktail)

• 3 oz apple cider

• 2 oz Canadian rye

• ½ oz fresh lemon juice

• 1 tsp egg white

• 4 ice cubes

• Cinnamon stick

Cinnamon sugar rim:

• 2 tbsp sugar

• ½ tsp cinnamon

• Lemon wedge (to wet rim)

Instructions

1. Rim a glass: Mix together the cinnamon and sugar. Moisten with lemon and dip in cinnamon sugar.

2. In a shaker, combine apple cider, rye, lemon juice, egg white, ice, and 1 tsp of cinnamon sugar mixture.

3. Shake well until frothy.

4. Strain into the prepared glass, and garnish with freshly grated cinnamon and a cinnamon stick. Cheers!

Sticky toffee pudding is one of those nostalgic, cozy desserts for the holidays that feels like a warm hug. I’ve eaten a lot of versions over the years, but this one is my own take—baked in muffin tins for individual servings, with a ridiculously addictive butterscotch sauce that caramelizes at the bottom and gets spooned generously over the top. I could truly bathe in this sauce—it’s that good.

These puddings are rich without being overly sweet, thanks to a generous hit of salt. And yes, I’m going to call a space a spade—they’re brown. Extremely brown. Possibly the least photogenic dessert you’ll make all year. But who cares? One bite of this ooey, gooey masterpiece and you’ll wish everything you ate came in this exact shade of caramel.

A quick anecdote on recipe testing: I had been developing this recipe for a few weeks and planned to serve it to my family after a big holiday turkey dinner to test it out. The kitchen was a mess and there were way too many helpful hands trying to clean up. I was minding my own business and gently reheating my huge vat of butterscotch sauce on the stovetop when my dad—thinking it was the gravy pot—poured the leftover turkey gravy from the gravy boat straight into it. I was moments away from ladling it over my finished puddings when my mom noticed and saved the day. Sticky toffee pudding with eau de gravy? Not quite what I was going for. Recipe testing is not always glamorous and definitely not always successful, but it made for a great story and will forever be a joke in our family!

Sticky Toffee Pudding

Total time: about 1 hour

Makes: 12 individual puddings

Ingredients

Butterscotch Sauce

• 1 cup (200g) packed brown sugar

• ¾ cup (170g) butter

• 1 cup (240ml) heavy cream

• ½ tsp vanilla extract

• Generous pinch of salt

Pudding Batter

• 1 cup (150g) chopped dates, pitted

• ¾ cup (180ml) boiling water

• ½ tsp baking soda

• 6 tbsp (85g) butter, softened

• ⅔ cup (135g) brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup (125g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ tsp cinnamon

• ⅛ tsp nutmeg

Instructions

1. Make the butterscotch sauce: In a saucepan over medium heat, melt the butter and brown sugar together, stirring occasionally. Whisk in the cream and bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.

2. Prep the oven and muffin tin: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well. Spoon about 1 tablespoon into the bottom of each greased muffin cup. Reserve the rest for topping later.

3. Soften the dates: In a small bowl, combine chopped dates with boiling water. Stir in baking soda and let sit for 10 minutes to soften.

4. Make the batter: In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time, then add vanilla. Blend the date mixture (including liquid) in a food processor or with a hand blender until mostly smooth (some chunkiness is okay). Stir into the batter.

5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Fold dry ingredients into wet mixture until just combined.

6. Bake the puddings: Divide the batter evenly between prepared muffin cups, filling about 3/4 of the way. Bake for 18–22 minutes, or until puffed and a toothpick inserted into the center comes out clean. Let rest for 5 minutes in the tin, then carefully invert onto a serving dish.

7. Serve: Serve warm with a scoop of vanilla ice cream. Drizzle with warm butterscotch sauce and sprinkle with finishing sea salt.

*To bake in one large dish:
Grease an 8x8-inch baking dish. Add the full batter and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out cleanly from the center. Remove from the oven and switch to broil. Pour 1/3 of the butterscotch sauce over the top and broil for about 1 minute, until bubbling. Serve warm with ice cream, remaining sauce, and a sprinkle of sea salt.

If there’s one type of seafood I could eat every day, it’s scallops. They’re basically the butter of the sea, and you know how much I love butter.

The beauty of scallops is they’re naturally stunning; they don’t need much fuss to shine. This week, I’m serving them two ways: cooked and raw, inspired by our MasterChef Canada challenge. The blood orange crudo is a raw prep that lets the scallops stay delicate and fresh. The “aguachile” (aka spicy water) is just the sidekick. It’s bright, tangy, and punchy, but not meant to steal the spotlight. You can also make this with other white fish, like sea bass or snapper—just remove the skin before curing and follow the recipe.

For the cooked version, I’m searing scallops and serving them over the silkiest smooth celeriac purée. It may look more traditional than the raw version, but don’t be fooled—it still packs a serious punch. I love making this for a special occasion or a refined dinner party.

Have fun with these recipes! Two very different preparations, but equally delicious and equally satisfying.

Click below for recipe videos!

Blood Orange Scallop Crudo

Serves: This recipe serves 2, however it makes plenty of sauce and garnish—if serving more people, simply increase the scallops (approx. 2 scallops per person). The rest of the ingredients do not need to be scaled up.

Ingredients

Scallop Cure

4 large scallops (2 per person)
1/4 cup sugar
1/4 cup kosher salt
1 tsp chili flakes

Aguachile (makes extra)

Juice of 2 blood oranges (approx. 1/2 cup)
Juice of 1 lime (approx. 1.5–2 tbsp)
1/2” piece ginger, peeled (approx. 1 tsp when grated)
1/4–1/2 red Thai chili, seeds removed
1 very small garlic clove (or 1/2 regular clove)
1/2 tsp fish sauce
1/2 tsp honey
Pinch of salt

Garnish

Blood orange segments
Very thinly sliced shallot
Thin Thai chili rounds (optional)
Thai basil oil (below)
Fresh Thai basil leaves (optional)
Flaky salt

Thai Basil Oil (makes slightly under ~1/2 cup)

1 cup packed Thai basil leaves
1/2 cup neutral oil (grapeseed, vegetable, etc.)

Method

1. Cure the scallops

• Rinse scallops, pat dry, and remove the side muscle.

• Mix sugar + salt + chili flakes.

• Coat scallops evenly and cure 15–20 minutes in the fridge.

• Rinse quickly under cold water and pat very dry.

• Slice each scallop into 3–4 thin rounds.

2. Make the basil oil

• Blanch basil in simmering salted water for 10–15 seconds, just until vibrant green.

• Transfer immediately to an ice bath.

• Squeeze very dry using paper towel.

• Blend basil with oil until bright green (a small blender works best).

• Strain through cheesecloth or a paper towel–lined sieve.

3. Make the aguachile

• Blend together the blood orange juice, lime juice, ginger, Thai chili, garlic, fish sauce, honey, and salt until smooth.

• Taste and adjust.

• Strain

4. Assemble

• Lay scallop slices on a chilled plate.

• Spoon the aguachile around the scallops.

• Add blood orange segments and thin shallot slices.

• Add Thai chili rounds (optional).

• Drizzle Thai basil oil around/over.

• Garnish with fresh Thai basil leaves.

• Finish with a pinch of flaky salt.

Shopping List

⬜ Scallops (2 per person)
⬜ Sugar
⬜ Kosher salt
⬜ Chili flakes
⬜ Red Thai chilies
⬜ 3 Blood oranges
⬜ 1–2 Limes
⬜ Fresh ginger
⬜ Garlic
⬜ Honey
⬜ Fish sauce
⬜ 1 Shallot
⬜ Thai basil
⬜ Neutral oil (grapeseed, sunflower, etc.)
⬜ Flaky salt

Seared Scallops with Celeriac Purée and Apple–Fennel Slaw

Serves:

Plan for 3 scallops per person for an appetizer, or 1 per person for a canapé.

The supporting components (purée, slaw, prosciutto) are scaled to accompany 6 scallops, however you decide to serve them.

Ingredients

Scallops

• 6 large sea scallops (3 per person for appetizer, or 1 per person canapé-style)

• Salt & pepper

• Neutral oil + 1 tbsp butter for searing

Celeriac Purée

• 1 large shallot, thinly sliced

• 1 tbsp butter (plus 1 tbsp added later)

• 1 medium celeriac, peeled + diced small (~2 cups)

• ½–⅔ cup heavy cream

• Salt, to taste

• Optional: squeeze of lemon

Slaw

• ½ green apple, matchsticks

• ½ fennel bulb, shaved thin

• 1–2 celery stalks, thinly sliced

• A few fennel fronds

• 1 tsp lemon juice

• 1–2 tsp olive oil

• Tiny pinch of salt

Crispy Prosciutto

• 2 slices prosciutto

Method

1. Make the celeriac purée

• Melt 1 tbsp butter in a pot over medium heat.

• Add sliced shallot and sweat until soft and translucent (4–5 minutes, no browning).

• Add diced celeriac and toss to coat in the butter and shallots.

• Add just enough cream to come level with the celeriac (for ~2 cups celeriac, about ½–⅔ cup).

• Bring to a gentle simmer, cover, and cook until the celeriac is very soft (15–20 minutes).

• Transfer everything to a blender, add 1 tbsp butter, and blend until ultra-smooth.

• If needed, add 1–2 tbsp extra cream or stock to loosen the purée.

• Season with salt and a tiny squeeze of lemon if desired.

• Keep warm.

2. Make the slaw

• Toss together the shaved fennel, celery, green apple, fennel fronds, lemon juice, olive oil, and a tiny pinch of salt.

• Keep crisp and chilled.

3. Make the crispy prosciutto

• Bake prosciutto at 375°F on a parchment-lined sheet for 8–10 minutes, until crisp.

• Break into shards for serving.

4. Sear the scallops

• Pat scallops completely dry.

• Season with salt.

• Heat neutral oil in a pan until very hot.

• Add scallops, press lightly for full contact, and sear ~90 seconds on the first side until well browned.

• Flip, reduce heat to medium-low, add a knob of butter, and baste for 15-30 seconds. This varies a little bit depending on the size of the scallops.

• Remove when just set — barely opaque in the centre.

• Season with pepper.

5. Plate

• Spoon a bed of celeriac purée.

• Add a small tangle of the apple–celery–fennel slaw.

• Top with the seared scallops.

• Add a shard of crispy prosciutto.

• Finish with extra fennel fronds and a pinch of finishing salt.

Shopping List

⬜ 1 medium celeriac
⬜ 1 large shallot
⬜ ½ green apple
⬜ 1 small fennel bulb
⬜ 1–2 celery stalks
⬜ Fennel fronds (from the bulb)
⬜ Lemon
⬜ 6 large sea scallops
⬜ 2 slices prosciutto
⬜ Heavy cream
⬜ Butter
⬜ Neutral oil (grapeseed, canola, sunflower)
⬜ Olive oil
⬜ Salt & pepper

Fact: green curry is elite. So when it came time for the MasterChef elevated head-to-head takeout challenge, I had to go for it. I held nothing back, and somehow, it actually paid off. The judges looked mildly alarmed watching a girl from Toronto sear scallops and top her curry with pickled mushrooms and citrus segments… but miraculously, they loved it, and I walked away with the win.

For me, the real magic of green curry is that silky, aromatic coconut broth. One spoonful and I’m right back to backpacking through Thailand with my sister — broke, overheated, and basically living off green curry from roadside stalls while sweating out every questionable decision… including choosing the Thai-spicy option like a couple of heroes. Something about the burn just hurts so good.

This version is my weeknight-friendly take on the dish I made on the show: bright, punchy, and full of fun little pops. I’ve included the recipe for my curry paste too — it’s easy, I promise, but be warned: there are a lot of ingredients. Thai food is complex, balanced, and blow-your-top-off flavourful, and it turns out that takes more ingredients than you might think. If you’re going the jarred-paste route, that’s totally fine! I recommend adding a few fresh aromatics to help bring it to life.

PS: apparently I’m in the Top 5 now??? What is life.

Click below for recipe video!

Thai Green Curry

Prep Time: 45 minutes
Serves: 2 with plenty of leftovers, alongside jasmine rice
Note: The green curry paste makes a big batch — enough for at least double the recipe.

INGREDIENTS

Green Curry Paste

Makes more than needed for one curry — freeze the rest.

• 6 medium garlic cloves, peeled and roughly chopped

• 2 medium shallots, peeled and roughly chopped

• 6 Thai chilies

• 2–3 large long green chilies, seeds removed for less heat

• 2 lemongrass stalks — remove woody outer layers, trim off the top ~⅓, and dice the tender inner core

• 2 tbsp fresh ginger or galangal, roughly chopped*

• ½ cup loosely packed cilantro leaves

• 3–4 cilantro roots if available, or 2 tbsp chopped stems

• ¼ cup parsley, loosely packed (for colour)

• Green tops from 2 green onions

• 1 teaspoon whole coriander seeds**

• 1 teaspoon cumin seeds**

• ½ teaspoon turmeric

• 2 teaspoons belacan / shrimp paste

• 2–3 tablespoons water (plus more if needed)

• 2 ice cubes (to keep the paste green while blending)

*I can rarely find galangal, so I substitute with ginger. It’s not a perfect substitution, but I still really like the flavour.
**Toast the coriander and cumin seeds before blending. If you don’t have whole, ground is totally fine.

Using Jarred Curry Paste?

No problem — it works great.

Use 4–5 tbsp jarred green curry paste, and add these fresh aromatics to brighten it up:

• 2 cloves garlic, freshly grated

• 1 tbsp fresh grated galangal or ginger

• 1 (extra, see below) stalk of lemongrass, or tbsp lemongrass paste

Bloom the jarred paste in the oil exactly as written in step 2 with the aromatics added above, then continue with the recipe.

For the Curry

• 1 can full-fat coconut milk

• ½–¾ cup chicken broth (start with ½ cup)

• 2 boneless skinless chicken thighs, sliced into thin strips

• 1 Japanese eggplant (or Thai eggplants), cut into chunks

• A handful of green beans, trimmed and cut into 1 inch pieces

• 6–8 makrut lime leaves, torn

• 1 lemongrass stalk, bruised with the back of a knife and cut into 3, or 1 tbsp lemongrass paste if fresh isn’t available

• A few large slices of fresh galangal or ginger

• 1–2 tsp sugar (to taste)

• Fish sauce (to taste — start with 1.5 tbsp)

• Juice of 1 lime

• Zest of 1 lime

• Big handful of Thai basil
  

Optional Toppings

• Quick pickled beech mushrooms (recipe below)

• Pomelo or grapefruit segments

Quick Pickled Beech Mushrooms

(Optional, not traditional, but amazing)

Ingredients

• 1 small package beech mushrooms, base trimmed and clusters separated

• ½ cup rice vinegar

• ½ cup water

• 1 tbsp sugar

• 1 tsp salt

• A pinch of chili flakes

Method

1. Combine rice vinegar, water, sugar, salt, and chili flakes in a small pot.

2. Bring to a gentle simmer and stir to dissolve sugar.

3. Add mushrooms and simmer 30–45 seconds.

4. Remove from heat and let sit in the warm brine for at least 10 minutes.

5. Drain before serving.

METHOD

1. Make the Curry Paste

1. In a dry pan, toast the coriander and cumin seeds until fragrant (about 1 minute).

2. Add toasted spices to a blender (a small blender like a Magic Bullet works well).

3. Add garlic, shallots, Thai chilies, long green chilies, cilantro leaves/roots, parsley, green onion tops, diced lemongrass core (or paste), ginger/galangal, turmeric, shrimp paste, and water.

4. Add 2 ice cubes to help keep the colour bright.

5. Blend until very smooth, scraping down as needed. Add tiny splashes of water only if the blender needs help.

6. Set aside.

2. Start the Curry

1. In a pot or wok over medium-high heat, heat 2 tbsp neutral oil.

2. Add 4–5 tbsp curry paste (more if you like it punchy). If using jarred paste, add the extra garlic, ginger, and lemongrass stalk or paste here.

3. Cook 3–5 minutes, stirring constantly, until deeply fragrant and slightly darkened.

4. Add the coconut milk and stir to dissolve the paste.

5. Add ½ cup broth (add more later if needed).

6. Add the bruised lemongrass, ginger slices, and torn lime leaves.

7. Simmer 5 minutes to infuse.

3. Add Chicken + Vegetables

1. Add sliced chicken thighs and eggplant.

2. Simmer 5–7 minutes, until chicken is nearly cooked through.

3. Add the green beans.

4. Simmer another 3–5 minutes, until vegetables are tender and chicken is cooked.

5. Remove bruised lemongrass and ginger slices if you prefer.

4. Season + Finish

Add these off heat or on very low heat so everything stays bright:

• Fish sauce — start with 1.5 tbsp, adjust to taste

• Sugar — 1–2 tsp to balance heat + salt

• Lime juice — from 1 lime, add more if needed

• Lime zest — from 1 lime

• Thai basil — big handful, wilted in at the end

Taste and adjust.

Top with pickled mushrooms and pomelo/grapefruit if using.

Serve alongside jasmine rice and dig in!

Shopping List

Homemade Curry Paste
⬜ Garlic cloves
⬜ Shallots
⬜ Thai chilies
⬜ Long green chilies
⬜ Lemongrass stalks or lemongrass paste
⬜ Fresh ginger or galangal*
⬜ Fresh cilantro leaves
⬜ Cilantro roots or stems (if available)
⬜ Parsley (for colour)
⬜ Green onion tops
⬜ Coriander seeds
⬜ Cumin seeds
⬜ Turmeric
⬜ Belacan / shrimp paste
⬜ Water (for blending)

*I can rarely find fresh galangal. I substitute with ginger, which isn’t a perfect match, but the flavour still works very nicely.

Optional: Use jarred green curry paste instead — 4–6 tbsp, and add 2 cloves garlic, and 1 tbsp fresh ginger to brighten it.

For the Curry & Toppings
⬜ Full-fat coconut milk
⬜ Chicken broth
⬜ Boneless skinless chicken thighs
⬜ Japanese or Thai eggplant
⬜ Green beans
⬜ Makrut lime leaves
⬜ Lemongrass stalk
⬜ Fresh galangal or ginger slices
⬜ Fish sauce
⬜ Lime (juice and zest)
⬜ Thai basil
⬜ Beech mushrooms
⬜ Rice vinegar
⬜ Sugar
⬜ Salt
⬜ Chili flakes
⬜ Optional: pomelo or grapefruit segments
⬜ Jasmine rice for serving

You guessed it! Today’s ingredient? Artichokes.

In this week’s MasterChef Canada, we were thrown into the classic tag-team challenge: three Italian dishes in just sixty minutes. Let’s just say my artichokes didn’t exactly shine that day — I had no idea what I was doing! But that challenge pushed me out of my comfort zone, and eventually led me here, to this redemption dish.

These crispy baby artichoke hearts are everything I wished mine had been: golden, crunchy, and a little bit fancy, but without trying too hard. They’re finished with anchovy-Parmesan breadcrumbs for a savoury punch, and plated over a tangy lemon-chive yogurt.

And if baby artichokes aren’t in season, or you just can’t be bothered with all that trimming? Grab a can. This recipe works beautifully either way.

If you’re planning a stay-in kind of evening, these crispy artichokes make an amazing starter alongside a few of my other fall favourites:

• Butternut squash mac n’ cheese
• Smoky chorizo mussels
• Caesar salad carbonara

Basically: slide into your slippers, light a fire (or turn on the fireplace channel), and open a bottle of something nice. Cozy season is officially here.

Click below for recipe video

Crispy Baby Artichoke Hearts with Anchovy Breadcrumbs and Lemon-Chive Yogurt

Serves: 2–4 as an appetizer or side dish
Time: 30 minutes

Ingredients

Artichokes

• 6 baby artichokes or 1 can (14 oz / 398 ml) artichoke hearts — about 8–10 hearts, drained and patted very dry

• 1 lemon

• Olive oil, enough to coat the bottom of a cast iron pan

• Kosher salt

Breadcrumbs

• 2 tbsp butter

• 1 anchovy fillet, minced

• ½ cup panko

• ⅓ cup finely grated Parmesan

• Salt and pepper to taste

Lemon-Chive Yogurt Sauce

• ½ cup Greek yogurt

• 2 tbsp mayonnaise

• 2 tbsp finely chopped chives

• 1 small garlic clove, grated

• 1 tbsp lemon juice

• Salt and pepper to taste

Method

1. Preheat the oven to 450°F.

2. Prep the artichokes:
For fresh baby artichokes, remove the tough outer leaves, trim the tops and stems, and quarter lengthwise. Scoop out the choke if there is one, then place the quarters in a bowl of cold water with the juice of 1 lemon to prevent browning.
If using canned artichoke hearts, drain well, pat completely dry with paper towel, and slice in half lengthwise.

3. Brown the artichokes:
Heat a cast iron pan over high heat with enough olive oil to coat the bottom.

• For fresh artichokes: Add them cut-side down and season with salt. Brown the first two cut sides, about 3–4 minutes per side, then flip onto their back (outer leaf side).

• For canned artichokes: Brown the cut side only until deeply golden, 4–5 minutes. They may take slightly longer to sear but will need less time in the oven since they’re already cooked.

4. Roast until tender and crisp:
Transfer the pan to the oven and roast for 10–15 minutes, flipping once halfway through, until the artichokes are deeply golden and crisp on the outside and tender inside.
(For canned artichokes, start checking around 8–10 minutes.)

5. Make the breadcrumbs:
In a small skillet, melt the butter with the anchovy until it dissolves and butter just starts to brown. Add panko and cook, stirring, until golden and crisp. Remove from heat and stir in Parmesan, salt, and pepper.

6. Make the yogurt sauce:
Stir together the yogurt, mayo, chives, garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.

7. Assemble:
Spread a generous spoonful of the yogurt sauce on a plate. Top with the artichokes and scatter with anchovy–Parmesan breadcrumbs. Finish with a dusting of Parmesan, lemon zest, and extra chives.

Notes

• Canned artichokes may need a longer stovetop sear and shorter oven time — they’re already cooked, so focus on crisping the exterior.

• Fresh artichokes benefit from a slightly longer roast to ensure the centres are tender.

• For an extra golden finish, broil for the final minute before serving.

Shopping List

⬜ 6 baby artichokes or 1 can (14 oz / 398 ml) artichoke hearts
⬜ 2 lemons
⬜ Olive oil
⬜ Kosher salt
⬜ Butter
⬜ Anchovy fillet
⬜ Panko breadcrumbs
⬜ Parmesan cheese
⬜ Greek yogurt
⬜ Mayonnaise
⬜ Chives
⬜ Garlic
⬜ Salt and pepper