Pasta with Oysters, shallots, Garlic and Tomatoes


  • 40 oysters, shucked + some juice

  • 2 cups tomatoes, diced

  • 3 garlic cloves, finely chopped

  • 3 shallots, finely chopped

  • small handful of flat-leaf parsley, cut in long, thin strips

  • 1/2 cup Parmesan cheese, grated

  • 1/2 lemon

  • olive oil

  • salt

  • ground black pepper

  • pasta


  1. Cook your choice of pasta in boiling water. Set aside.

  2. In a large pan, cook the oysters in a bit of olive oil for about 1 minute.

  3. Add the shallots, garlic and parsley. Cook on high heat for another minute.

  4. Add the tomatoes and simmer for a couple of minutes. Season to taste with salt and pepper.

  5. Top the pasta with the sauce, some parmesan, parsley and a squeeze of lemon juice.

Slow-Roasted Carrot Chicken


  • 1 whole chicken (4-6 pounds)

  • 1 Tbs salt

  • 1 head garlic, separated into cloves and peeled

  • 1 bunch thyme, parsley or dill (you can also try using a combination of all 3)

  • 10-12 carrots, peeled and sliced

  • 2 cups white wine or chicken stock


  1. Preheat oven to 280F.

  2. Rinse chicken and rub liberally with salt, inside and out. Stuff body cavity with garlic and bunched herbs and place in a roasting pan.

  3. Combine minced herbs, sliced carrots, and wine or stock in a mixing bowl and gently pour around the outside of the chicken.

  4. Cook until internal temperature of the chicken rises to 150F, about 3 hours.

  5. Turn temperature up to 400F and cook until internal temperature of the chicken rises to 165F and the carrots are tender, about 20 minutes.

  6. Remove from oven and allow chicken to rest for 20 minutes before carving. Spoon juices over carrots and chicken to serve.

Herb Meatballs


  • 1 1/2 lbs ground beef

  • 1 egg

  • 1/4 cup parmesan cheese or other hard cheese, grated

  • 3 Tbs fresh chopped sage

  • 3 Tbs fresh chopped mint

  • 3 tsp fresh thyme

  • 2 tsp sea salt

  • black pepper

  • Dash of hot sauce (optional)

  • Grapeseed or sunflower oil


  1. In a large bowl, mix all the ingredients well.

  2. Form 20 golf-sized balls and lay them on a plate or pan.

  3. In a shallow pan, heat the oil on medium-high until it sizzles. Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides.

  4. Set aside on a plate and repeat.

  5. Serve with the maple drizzle and some sea salt flakes.

Roasted Pepper and Tomato Soup


  • 4 ½ ripe tomatoes

  • 2 bell peppers seeded and quartered

  • 2 onions quartered

  • 1 handful fresh basil

  • 6 cloves of crushed garlic

  • ¼ cup butter

  • ½ tablespoon dried hot pepper

  • Salt & pepper to taste


  1. Preheat oven to 400 F.

  2. Place cored tomatoes cut side up with the rest of the ingredients in a 9×13 inch cake pan. Roast for one hour.

  3. Let cool a little and puree until desired texture is obtained.

  4. Add water if it is too think for your liking. T

  5. Chop with fresh chopped basil leaves.

Spinach and Potato Soup


  • 2 medium onions, chopped

  • 2 medium carrots, chopped

  • 2 medium potatoes, diced

  • 2 handfuls spinach

  • 2 garlic cloves, chopped

  • 1 Tbs curry powder

  • 5-6 cups vegetable stock

  • 2 Tbs cream

  • salt

  • black pepper


  1. Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft.

  2. Next, add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour.

  3. Blend with a hand mixer until smooth. If it`s too thick, add more stock.

  4. Add the cream and season with salt and pepper to taste.

Kale Salad with Brussels Sprouts and Cranberries


  • 1 bunch of kale, stems removed, thinly sliced

  • 15 Brussels sprouts

  • Handful of dried cranberries

  • Pinch sea salt


  • 3 Tbs oil

  • 2 Tbs creme fraiche or heavy cream

  • 1 Tbs maple syrup

  • 1 Tbs sherry vinegar

  • 1 tsp sesame oil

  • 1 small shallot, finely chopped

  • 1 clove garlic, finely chopped


  1. Bring a small pot of water to a boil and blanch the Brussels sprouts for one minute.

  2. Transfer them to ice cold water. Pick as much leaves of the Brussels sprouts as you can, and thin slice the rest.

  3. In a large salad bowl, mix the kale, Brussels sprouts, cranberries, salt, and the dressing.


  1. Mix all ingredients in a jar and shake until combined.

  2. Pour over salad and serve!



  • 3 Tbs olive oil

  • 1 onion, thinly sliced

  • 4 garlic cloves, peeled and sliced

  • 1 bay leaf

  • 1 small eggplant, cut into 1/2-inch pieces (about 3 cups)

  • 1 small zucchini, halved lengthwise and cut into thin slices

  • 1 red bell pepper, cut into slivers

  • 4 plum tomatoes, coarsely chopped (about 1 1/4 cups)

  • 1 teaspoon kosher salt

  • 1/2 cup shredded fresh basil leaves

  • Freshly ground black pepper


  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.

  3. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender.

  4. Stir in the basil and few grinds of pepper to taste.

Purslane Watermelon Salad



  • purslane, several large handfuls

  • baby greens, several large handfuls

  • watermelon


  • 3Tbsp extra virgin olive oil

  • 1Tbsp red wine vinegar

  • sea salt and black pepper to taste


  1. Add the purslane and baby greens to a large bowl.

  2. Remove any seeds from the watermelon and cut into 1 inch cubes. Add the bowl of greens. Chill while making the dressing. This salad is best served cold.

  3. In a separate bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and black pepper to taste.

  4. Toss the salad with the dressing just prior to serving and enjoy!

Young Beet Greens Pizza


  • 1 bunch of beets with greens

  • pizza dough or flat bread

  • 200g feta cheese + extra to top

  • fresh ground black pepper


  1. Chop beet greens and beetroots.

  2. Cook beetroots in salted water until softened. Set aside the greens for later.

  3. Blend cooled beets with feta cheese.

  4. Roll out the pizza dough or simply place the flat bread onto a parchment-lined baking sheet.

  5. Top the pizzas with beet and feta paste and fresh beet greens.

  6. Bake at 425 degrees Fahrenheit for 10-12 minutes.

  7. Before serving, top with crumbled feta and freshly ground back pepper.


For a gluten free option try making this pizza on kale pizza crust!

Kale Pizza Crust


  • 1 1/4 cups frozen kale, thawed

  • 3 large eggs

  • 1/2 tsp sea salt

  • 1 tsp garlic powder (optional)


1.      Place the thawed kale in a colander and place a large mixing bowl nearby.

2.     Take heaping fist-fulls of kale in your hands and squeeze thoroughly to drain the water. Transfer the squeezed kale to the mixing bowl. Repeat with the remaining kale.

3.      Beat the eggs then pour into the mixing bowl with the kale. Add the sea salt and garlic powder. Mix well until well-combined.

4.     Preheat the oven to 375 degrees Fahrenheit and line a 9.5” x 7” baking sheet with parchment paper.

5.      Transfer the kale mixture to the parchment paper-line baking sheet. Use your hands to firmly press the kale mixture into the baking sheet, forming a firm even layer.

6.     Bake for 30-35 minutes or until edges are golden brown and the crust feels firm to the touch.

8.      Remove the kale pizza crust from the oven, raise the oven temperature to 400 degrees Fahrenheit and add your favourite toppings. Bake the pizza for another 10-15 minutes at the higher temperature or until the cheese is melted and starting to bubble.

9. Allow the pizza to cool 5 minutes before slicing and serving.

Zucchini Noodles


  • zucchini

  • 4 Tbsp olive oil

  • sea salt

  • black pepper


On Stove

1.      Cut the zucchini into noodle shaped slices using a spiralizer, julienne peeler, mandolin or knife.

2.     Place cut noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.

3.      To remove any remaining excess liquid, gently squeeze the noodles while still over the sink. No need to remove every drop, just the majority.

4.     Heat olive oil in a large sauté pan over medium-high heat. Add zucchini noodles and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on the size of your pan and the amount of zucchini in it.) Season with salt and pepper to taste.

5.      Transfer your noodles to a large mixing bowl and add the toppings of your choice!

In the Oven

1.      Preheat the oven to 350 degrees Fahrenheit.

2.     Cut the zucchini into noodle shaped slices using a spiralizer, julienne peeler, mandolin or knife.

3.      Toss the noodles with salt and pepper and place evenly on a baking sheet.

4.     Bake for roughly 15 minutes or until desired texture has been achieved.

5.      Transfer your noodles to a large mixing bowl and add the toppings of your choice!

Garlic Scape Pesto


  • 2/3 cup raw sunflower seeds lightly toasted

  • 1 cup roughly chopped garlic scapes, bulbs discarded

  • 2 cups fresh basil roughly chopped

  • juice and zest from 1 lemon

  • 1 tsp kosher salt

  • cracked black pepper to taste

  • 1/2 cup grated parmesan cheese

  • 1 cup extra virgin olive oil


Toasted Sunflower Seeds

1.      Position a small dry pan over very low heat.

2.     Add the sunflower seeds and toast the sunflower seeds, stirring often, until they begin to turn a golden colour. About 2-3 minutes.

3.      Remove from heat and set aside to cool.

Garlic Scape Pesto

1.      Place the sunflower seed, garlic scapes, basil, lemon juice, lemon zest, salt, and pepper into a food processor or blender. If you are using a high-powered blender go slowly, and make sure you do not completely puree the ingredients. Pulse a few times.

2.     Then, with the processor running on low, gradually add the olive oil. Continue until the mixture is thoroughly blended but still has some texture to it.

3.      Taste and adjust salt/pepper to your preference.

4.     Transfer the pesto to a jar or other airtight container and add the grated parmesan, stirring until completely mixed.

5.      Serve immediately or seal and store in the refrigerated for up to a week or in the freezer for up to 3 months.