News

Celebrate Local!

BT Toronto | posted Friday, Jul 16th, 2021

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In partnership with Scotiabank, Breakfast Television launches ‘Celebrate Local’!

With the lockdowns ending, we have to remember to support our local businesses. Each day, Breakfast Television will place a spotlight on a Canadian business deserving of recognition! 

Check back Friday mornings for a freshly updated list!

Stay safe, and support local!

CELEBRATE Local: Week 1

SOLE BURNERS

@soleburners

Creator and Owner Camille de Leon took her passion for sneakers and started designing candles that look like your favourite pair of sneaks. From Yeezys to Jordans, she’s got you covered.

OLA BAMBOO

100 rue Quesnel, Victoriaville QC G6S 1K9

@olabamboo

Inspired to help end plastic waste, OLA Bamboo is a company from Quebec that specializes in all types of Eco-friendly products made from bamboo. From Toothbrushes to straws, to kitchen utensils, they have you covered.

CABANO’S COMFORT FOOD

75 St Nicholas St #104, Toronto, ON M4Y 0A5

@cabanoscomfortfood

Cabano’s Comfort Food is known for exactly what it says – comfort food (which is very much needed these days!). From homemade burgers, to classic chicken sandwiches, to never-frozen chicken wings and iconic sauces, they offer classic items, made with quality ingredients. Everything is fresh, local, cooked to order, and very affordable.

REIMAGINE DESIGNS

326 Queen St, Fredericton, NB E3B 1B2

@reimagine_designs

Reimagine Designs is a boutique interior design company offering residential design services and online furniture that is available throughout Canada.  They strive to provide personalized customer service online, and in the showroom, highlighting well-designed, unique, and quality products such as furniture, rugs, art, lighting, and decor.

REBELS REFINERY

49 McCormack St. Toronto, ON M6N 1X8

@rebelsrefinery

Rebels Refinery specializes in lip balms, essential oils, sanitizer, and much more. Having a knack for design, their produts come in all different shapes and colours. From Cactus to skulls, these lip balms are unlike any other.

BY ANNALAY

@byannalay

Created in 2013, By Annalay is a family Jewellery company that centres around personal self-empowerment Produced in Toronto, Canada, By Annalay focuses their products on the women who want it all and accepts that the journey is just as important as the destination – also, she is set on looking and feeling her best on that journey!

ROOKS TO COOKS

40 Kodiak Crescent Unit 3, North York, ON M3J 3G5

@rooks2cooks

Rooks to Cooks is an innovative culinary school based out of Toronto, Ontario. It was founded by Chef Shai Mandel in 2015. Rooks to Cooks was developed to be first and foremost student-centered and flexible. We know that each student is unique with their own learning goals. For this reason, we make sure that any course, class or program offered through Rooks to Cooks accommodates all students and their individual needs. Our mission is simple: we will empower our students to become more independent by building self-confidence and supporting self-expression through culinary education.

KINDRED CULTURES

@kinderedcultures

Kindred Cultures take their probiotic-rich kefir water and infuse it with a rainbow of organic fruits + botanicals for a delicious beverage that makes your body feel great. Low in sugar and calories, packed with probiotics, infused with the natural goodness of real foods.

CELEBRATE Local: Week 2

CARLA’S COOKIE BOX

Online Business – GTA Based

@carlacookiebox

Carla’s Cookie Box is known for their cookies, smash cakes and most importantly their visually stunning and delicious butter tarts. Available online, ship throughout Canada and The U.S.

ai TORONTO SEOUL

Online Business

@aitorontoseoul

ai (Eye-E) Toronto Seoul which is a proudly Canadian, family-run, sustainable fashion brand that carefully curates PETA-approved vegan leather handbags and accessories made in small batches. Founded by a mother and her trio of fashion-obsessed Korean-Canadian daughters, the brand works with local artisans in Seoul to create sustainable-luxury pieces shipped directly to consumers, worldwide, from their Toronto-based HQ.

BELLE’S BAKERY 

262 Dupont Street, Toronto

@bellesbakery.to

Belle’s Bakery specializes in Sourdough breads, Montreal Style Bagels, savory pastries like croissant’s, empanadas, quiches, and sausage rolls. Also, from their homemade soups and Broths, they have you covered there. And obviously, no bakery is complete without the sweet stuff. With a variety of cakes, lemon bars, tiramisu, Portuguese custard tarts and so much more, you’re not going to leave Belle’s hungry.

MUMGRY 

Online Business

@mumgry

MUMGRY takes the guesswork out of snacking. We make plant based snacks using only the good stuff. Made with love and integrity, our snack foods are flavourful, dairy free, gluten-free, low in sugar, high in protein, iron and calcium. Good for everyone, especially Mums. Keeping you nourished and energized is our greatest goal.

KANDL

88 Avenue Road, Toronto

@kandlartistique

KANDL is a family-owned business and has been one of the world’s top candle makers for almost 50 years. KANDL Artistique is home to a line of small-batch, hand-poured, soy-based wax candles. At KANDL we bring you the first fully customizable candle Lab experience in North America. Guests can choose, combine and create custom fragrances to create their own personalized scented candle, from start to finish. We are the first lab experience where you can take your fully cured candle home in just 90 minutes.

THIS IS J SLEEPWEAR

Online Business

@this_Is_j

This Is J Sleepwear is a Canadian made, ethically made, comfort-driven brand that makes ultra-soft sleepwear & loungewear. Best known for their soft, breathable bamboo fabrics and fun hand-printed patterns, This is J knits, dyes, prints, cuts, and sews their products right here in Canada and have since their inception, 20 years ago.

ERNIE’S ICEBOX

Online Business – Toronto Based

@erniesicebox

Ernie’s Icebox makes handmade ice cream sandwiches in the heart of downtown Toronto. Founded by Julia Haist, Ernie’s is proudly local and made completely from scratch. New flavours are introduced regularly, and announced on instagram @erniesicebox along with weekly pre-order drops!

EVERYDAY HEROES KIDS

Online Business

@everydayheroeskids

EHK is an online source connecting families to pediatric professionals & organizations in health, mental health & education.

DOM

Online Business

@athomewithdom

DOM develops design-forward products for a post-pandemic world. Launched in April of this year, the brand’s first products are a duo of organic hand sanitizing sprays.  The inspiration for Dom was born out of frustration with the lack of safe, effective and aesthetically pleasing products on the market, especially during a time when hand sanitizer has become such an integral part of our daily lives. Dom’s hand sanitizer sprays are vegan; completely free of silicon, phthalate, paraben and sulfate, and are never tested on animals. The bottles are created using post-consumer recycled material and, they smell and feel really good!

REWORKS UPCYCLE

West Kootenays, British Columbia Based

@reworks_in_nelsonBC

Reworks Upcycle features a one-of-a-kind selection of recycled, zero waste locally made products. Reworks stocks a wide variety of products made from recycled or upcycled materials diverting thousands of pounds of waste from the landfill each year. Most of the products are made by individuals from Calgary and across Canada. ReWorks strives to make lives more sustainable by encouraging waste reduction and maintaining a large selection of eco friendly products. They’re also launching Bear Springs Eco Retreat nestled in the West Kootenays, the retreat offers novel canvas tents and A-frame glamping accommodations in a beautiful mountain setting with stunning views.

Cast-Iron Baked Eggplant Parmesan

Cory Vitiello | posted Friday, Jun 16th, 2023

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Serves 6

“The key is to stack the eggplant into the pan very tightly. That way, when you turn it out, you get a spiralled dish where each slice comes off like petals.”

Ingredients

• Olive oil
• 6 Japanese eggplants
• Kosher salt
• 2 cups all-purpose flour
• 4 eggs, beaten
• 2 cups seasoned breadcrumbs
• 1 tsp fennel seeds
• Handful torn basil leaves
• 4 cups tomato sauce (homemade or store-bought), divided, plus extra for serving
• 12 oz low-moisture mozzarella (about 3 cups grated), divided
• ½ cup grated Parmigiano-Reggiano, divided, plus extra for serving

Method

1. Preheat the oven to 375°F and coat the bottom of a large baking sheet with olive oil.
2. Slice the eggplants lengthwise into ¼-inch slices. Generously salt both sides and place on paper towel to sit at room temperature for 15 minutes. This process helps to extract the excess liquid, impurities, and bitterness from the eggplants.
3. Once the eggplants have released their liquid, rinse the slices under cold water and pat dry with a paper towel.
4. In three large dishes, arrange the flour, eggs, and breadcrumbs— this is your breading station. Coat each slice of eggplant first with flour, then egg, then breadcrumbs.
5. Once each slice is breaded, lay on the oiled baking sheet.
6. When all the pieces of eggplant are breaded, drizzle them with more olive oil and bake until golden brown and crispy, about 20 minutes. Remove from the oven.
7. Meanwhile, in a 10-inch cast-iron pan over medium heat, lightly toast the fennel seeds. Add half of the torn basil. Cover the fennel and basil with 2 cups sauce, followed by one-third each of the mozzarella and Parmigiano-Reggiano.
8. Arrange the eggplant in a coil above the sauce and cheese, keeping it as tightly packed as possible. Cover with the remaining 2 cups tomato sauce, followed by the remaining mozzarella, basil, and parm.
9. Bake in the oven for 45 minutes, or until the cheese is golden brown and bubbly.
10. Remove the eggplant parm from the oven and allow to rest for 15 minutes before inverting onto a serving plate or cutting board.
11. Slice and serve with more tomato sauce and grated Parmigiano-Reggiano.

Tahini Kale Caesar Salad

Janice Tiefenbach | posted Thursday, May 25th, 2023

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Serves 4-6

This is the salad equivalent of getting catfished. All the ingredients come together and trick your brain into thinking you’re eating a delicious Caesar salad — but there’s NO mayonnaise and NO anchovies anywhere. The only thing it has in common with a Caesar are the croutons and the cheese. Hail, Caesar!

Special Equipment

• Blender

Ingredients

Tahini Caesar dressing (Makes 2 cups)

• 12 cloves garlic, divided
• 3 tbsp + 1/3 cup extra virgin olive oil, divided
• 1/3 cup tahini
• 2 tbsp cold water
• 1/3 cup red wine vinegar
• ¾ tsp Dijon mustard
• ¾ tsp kosher salt 2/3 cup canola oil
• Freshly ground black pepper

Salad

• 3 cups Garlic Croutons (p. 252)
• 1 bunch Tuscan kale, stems removed (about 3 cups when cut into bite-size pieces)
• 1 head radicchio, shredded (about 5 cups)
• 1 bunch baby kale, stems removed (about 2 cups)
• Juice of 1 lemon Extra virgin olive oil Flaky sea salt
• Freshly ground black pepper
• ¾ cup finely grated parmesan

Instructions

• Preheat the oven to 350°F. Create a pouch using foil and nestle inside it 10 garlic cloves and 3 tbsp olive oil. Seal up the foil to prevent any oil or steam from escaping. Place the garlic pouch on a baking sheet and roast in the oven until the garlic turns squishy, about 40 minutes. Remove the garlic from the oven but leave the oven on. Open the pouch to let the garlic cool down.
• In a small bowl, whisk together the tahini and cold water until smooth. When the garlic has cooled down a little, add it to a blender along with the tahini mixture, the two remaining raw garlic cloves, vinegar, Dijon and salt. Pulse to combine. With the motor running, gradually add the canola oil (adding it slowly will help emulsify the dressing). Repeat the process with 1/3 cup olive oil. Taste and adjust the seasoning with salt and pepper.
• Spread the croutons on a baking sheet and put in the oven to warm up while you make the salad.
• In a large bowl, break the kale into bite-size pieces. Add the radicchio and baby kale and mix with your hands. Add tahini dressing to your liking (you will probably end up with extra dressing, which you can use to make the Chicken Caesar hoagie on p. 219), lemon juice, a generous glug of olive oil, a pinch of salt and a few twists of pepper. Toss to coat evenly. Remove the garlic croutons from the oven and add to the salad along with the grated parmesan. Toss again and serve immediately.

Tagliatelle with Rosemary Sugo

Janice Tiefenbach | posted Thursday, May 25th, 2023

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Serves 4

This ragu is technically a Sunday sauce (a traditional Italian pasta sauce made with all the odd bits of meat you have left at the end of the week). This recipe braises beef short ribs and pork baby back ribs together with tomatoes, wine and lots of rosemary.

Ingredients

• 1 rack pork baby back ribs, cut into 3 pieces
• 1 beef short rib Kosher salt
• 1/3 cup extra virgin olive oil (or enough to coat the pan)
• 1 stalk celery, diced 1 large carrot, diced
• 1 medium onion, diced
• ½ head garlic, cloves separated
• ¼ cup tomato paste
• 1 sprig fresh rosemary 1 bay leaf
• 1 (28 oz/796 ml) can peeled whole tomatoes
• ½ cup white wine
• 2 cups low-sodium chicken stock
• 1 batch Egg Pasta Dough
• Semolina rimacinata, for dusting 1½ tbsp unsalted butter
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil, to finish Parmesan, finely grated
• Fried sprig fresh rosemary (optional)

Instructions

• Salt the ribs the night before (optional). Place the ribs in a large dish or bowl and sprinkle generously with kosher salt all over. Cover the ribs and store in the fridge overnight. The follow- ing day, uncover the ribs and pat dry.
• Sear the ribs: Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil and line up the ribs on the tray so the meat of the pork ribs and the fat cap of the beef ribs are facing up. Roast the meat for 10–15 minutes until some color develops. Rotate and flip the pieces and continue to oven-sear for a further 10–15 minutes. Remove and let cool slightly.
• Make the base: In a Dutch oven or ovenproof pot with a fitted lid, warm the olive oil over medium heat, then stir in the celery, carrots, onions and garlic cloves. Cook, stirring occasionally, until just starting to brown. Add the tomato paste and stir to combine, cooking a further 2 minutes. Add the rosemary sprig, bay leaf, canned tomatoes, white wine and chicken stock and bring to a boil. Once the sugo base has come to a boil, remove from the heat.
• Braise the meat: Lower the oven temperature to 275°F. Add the seared ribs to the pot and cover with a lid. Transfer the pot to the oven and cook for 2 hours.
• Make the dough.
• Roll out the pasta dough: Working in bartches to make 1/8-inch-thick sheets.
• Cut and dry the noodles: Lightly flour a baking sheet and set aside. Cut the pasta sheets to about 14 inches in length. Dust the sheets with semolina and stack them together. Carefully roll them up and cut them into 1/3-inch-wide noodles. Grab a handful of noodles and shake them out so they don’t stick together. Arrange the noodles on the floured baking sheet and let them dry, tossing every so often, until they feel a bit lighter and stiffer but not brittle.
• Repeat the rolling, cutting and drying process with the remaining dough. the drying process can take up to 1 hour, depending on the ambient humidity of your kitchen.
• Remove the meat from the oven: After 2 hours in the oven, check the meat for tenderness: it should separate easily without falling apart. (You may need to cook for up to 1 more hour to achieve this.) Remove the pot from the oven and allow the meat to cool down for at least 30 minutes in the cooking liquid.
• Make the sugo: Once the braise is cool enough to handle, remove and discard (or compost) the bones, bay leaf and rose- mary stems, then pick the meat off the bones and place in a sepa- rate bowl to cool further. Puree the remaining vegetables and tomato sauce/liquid by passing through a food mill or using an immersion blender for a few seconds until you have a nice but not too smooth sauce (keep it rustic!). Return the blended sauce to the pot and add the meat, shredding it into smaller pieces with your hands, then stir to combine.
• Cook the tagliatelle and assemble: Bring a large pot of salted water to a boil. Cook the fresh tagliatelle until al dente, 2–3 min- utes. Strain and return to the pot. Add the sugo and butter and stir to coat the pasta. Taste and adjust the seasoning with salt and pepper.
• Serve: Divide the pasta among bowls. Add a drizzle of olive oil and lots of grated parmesan. Top with fried rosemary for some extra crunch.

Tangy Lemon Brownies

Flouring Kitchen | posted Thursday, May 18th, 2023

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Ingredients:

Lemons: You will need about 2-3 lemons, the zest and juice. The perfect way to use up any lemons if you have them. If you have even more lemons, consider making these lemon raspberry bars.

Butter: Melted and cooled to room temperature. Substitute with dairy free butter for dairy free lemon brownies.

Eggs: Two whole eggs and two yolks give the brownie structure and yellow color.

Baking powder: The baking powder gives the lemon brownie just enough lift that it’s not overly dense. Don’t substitute with baking soda.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

Method:

Step 1: Preheat oven to 355°F (180°C). Line the bottom of a 9″ square baking pan with parchment paper, leaving overhang at the edges to lift the brownies out later.

Step 2: In a large glass bowl, rub grated lemon zest and sugar together with your fingers until fragrant, yellow, and moist.

Step 3: Add eggs, egg yolks, and salt. Whisk well to combine until the mixture falls of the whisk in ribbons. Don’t whisk until light in color.

Step 4: Add melted room temperature butter and lemon juice, whisk to combine. Optional: add yellow gel food coloring if your eggs aren’t yellow enough.

Step 5: Sift flour and baking powder right into the same bowl and fold until a thick batter forms. Transfer into lined baking pan and smooth the top.

Step 6: Bake for 25-30 minutes, or until the edges are set and the middle is puffed and slightly jiggly. If you want a less fudgy texture, cook for an additional 5-10 minutes (the center should not be jiggly). Let cool completely in the pan.

To learn more, click here!

3-Topping Summertime Caesars

Katherine Vellinga | posted Tuesday, May 16th, 2023

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Did you know? More caesars are consumed over Victoria Day weekend, the kickoff to summer, then any other weekend of the year! Follow the below steps for the ultimate ‘sizzling’ summertime caesar:

Instructions (caesar base):

• Rim your glass with the rimmer of your choice
• In a separate glass, put in ice
• 1-1/2 ounces of Vodka together
• Dash of Worcestershire Sauce
• Dash of Hot sauce of your choice
• Pour 4-5 ounces of Caesar mix of choice – traditional, more upscale,  or vegan
• Add additional ingredients of your choice to make it your own like horseradish, BBQ sauce, dill pickle juice
• Pour into rimmed glass
• Garnish with your favourites – from celery to epic Caesar garnishes and “meals on a stick”
• Enjoy

Toppings:

Option 1: Garnish with Grilled Pineapple and Halloumi Cheese

Option 2: Garnish with Grilled Pineapple and Basil Caesar

Option 3: Garnish with Grilled Shrimp and Peach Caesar

4 Mother’s Day-Inspired Cocktails

Chanile Vines | posted Friday, May 12th, 2023

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Sbagliato

• 4 ounces dry Prosecco or other sparkling white wine
• 1 ounce sweet vermouth
• ½ ounce Campari
• Club soda
• Lime wheel (for serving)

Hibiscus Superiore

• Place a whole hibiscus flower in the bottom of a glass
• 4 ounces Santa Margherita Prosecco
• 2 tsp hibiscus syrup

Tom Hanks Diet coke and champagne

• Add ice cubes to the chilled glass
• Fill the glass 2/3rds of the way full of Diet Coke
• Fill the remaining 1/3rd of the glass with champagne

Spicy rose

• Pour chilled rosé into a glass
• Slice jalapeño crosswise into 1/4 inch thick slices
• Remove seeds to reduce spiciness (optional)
• Add 3-5 slices of jalapeños

Mango Coconut Chia Pudding

Dairy Farmers of Ontario | posted Wednesday, May 3rd, 2023

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Prep: 10 mins | Yields: 4

Local Ontario yogurt thickens to a scrumptious pudding-like texture overnight and gets a tropical twist with the addition of sweet mango and crunchy toasted coconut, courtesy of Dairy Farmers of Ontario.

Ingredients: 

● 2 cups (500 mL) plain local Ontario yogurt

● 1 cup (250 ML) local Ontario milk

● 1/2 tbsp (22 mL) chia seeds

● 1 tbsp (15 mL) honey

● 1 cup (250 mL) mango chunks

● 1/2 cup (125 mL) toasted coconut chips

Instructions

1. In a medium bowl, combine yogurt, milk, chia seeds and honey.
2. Fold in mango and divide mixture between four (1 cup/250 mL) Mason jars or small bowls. Cover and refrigerate overnight.
3. Sprinkle coconut over top.

To learn more, click here.

15-Minute Cinnamon Rolls

Chef Paul Lillakas | posted Thursday, Apr 27th, 2023

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Try this sweet take on the classic restaurant-style pan bread. These sweet rolls can also be warmed with whipped strawberry butter!

Ingredients:

• 24pk Original KING’S HAWAIIAN Sweet Rolls
• Honey Butter *
• 1 stick butter (½ cup)
• 1/4 cup honey
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Cinnamon Sugar *
• 1 cup sugar
• 1 tsp cinnamon
• Icing *
• 2 cups powdered sugar
• 4 tsp milk

Method:

1. Preheat oven to 350 degrees
2. Butter a baking dish or cookie sheet
3. Combine the softened butter, honey, vanilla and powdered sugar in a small bowl until thoroughly mixed.
4. Cut off the tops of the 24pk of King’s Hawaiian Original Rolls forming one large sandwich.
5. Spread both sides of the cut rolls generously with honey butter.
6. Combine sugar and cinnamon then sprinkle over the honey butter
7. Replace the 24 roll tops and brush tops with remaining honey butter.
8. Cover with foil and bake 20-25 minutes until warm.
9. Remove from oven.
10. Combine powdered sugar and milk until desired consistency is reached.
11. Drizzle over the rolls and serve warm!

Waldorf Wedge

Amanda Ray | posted Tuesday, Apr 18th, 2023

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Ingredients:

• 1 hd Iceberg lettuce, outer leaves remove, cut in four and rinsed with cold water
• 1 rib celery, shave thin on a mandoline slicer and store in ice water to curl
• ¼ cup red & green grapes, cut in half
• 1 honey crisp apple, shaved on a mandoline slicer
• ½ cup walnuts (Szechuan spiced)
• 350 ml vegan ranch

Vegan Ranch:

• 300ml mayonnaise, vegan
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp sea salt
• to taste white pepper
• 1 tbsp chives, finely chopped
• 1 tbsp dill, wash/dry and finely chopped
• 1 tbsp Italian parsley, wash/dry and finely chopped
• 2 tbsp canola oil
• 1 lemon, juice

Make the Dressing:

In a bowl mix the spices into the vegan mayonnaise with a whisk.

Pick, wash and finely chop the herbs. Zest 1 lemon and squeeze half a lemon.

Taste and adjust seasoning if needed.

How to plate:

On a plate place a 2 tablespoon of the Vegan Ranch in centre, spread with a spoon evenly, place the iceberg off center loosening the leaves to fluff them up.

Top the iceberg wedges with curled celery, grapes, apples and Szechuan walnuts. Drizzle with a bit more dressing and garnish with herbs or microgreens.

Roasted Stuffed Sea Bream

Amanda Ray | posted Tuesday, Apr 18th, 2023

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Stuffing Ingredients:

• 2 Sea Bream, filets
• ¼ cup Leeks, whites only, small dice
• ¼ cup Shallots, small dice
• ¼ cup Sundried tomato, small dice
• 1/8 cup Green olives, pitted, small dice
• 1 tsp Thyme, chopped
• 1 tsp Tarragon, picked & chopped
• ½ Lemon, zest
• To taste Kosher salt
• ‘Nduja*, sliced (4-8 pieces)

* ‘Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, to the Piedmontese salam d’la duja and to the French andouille.

Method:

Cut all the vegetables: leeks, shallots, sundried tomatoes, olives and reserve. Pick and wash the thyme and tarragon separate, wash and dry, then chop. In a medium frying pan heat the canola oil and sauté the leek and shallots over medium heat until tender, add sundried tomatoes, green olives and add herbs. Season with salt and lemon zest.

Set to the side and cool.

Slice or crumble the nduja, reserve.

Take the filet of Seabass, bones removed (*you can have this done by your local fish store). Cut a pocket in the flesh, from the centre out to create a pocket. Do not cut through to the edge. Open the filet and take the stuffing and put inside, close the flesh of the stuffed fish and reserve in the fridge until you want to cook it.

Heat a non-stick frying pan with canola oil and heat, season the fish with salt, add the sea bream to the pan-carefully skin side down and sear until crispy. If you have a fish press this is a great tool to keep the fish pressed down. Finish in the oven or baste in a pan with butter & thyme until cooked 4-5 minutes.

How to make Quinoa:

Yield = 4 servings

• 2 cups Water
• 1 cup quinoa, White, Red or Tri colour
• 1 Lemon, zest
• 2 tbsp olive oil
• To taste Kosher salt

Method:

Using a fine mesh sieve or colander, rinse quinoa under cold water.

Bring quinoa and water to a boil in a medium pot over medium heat. Reduce heat and simmer for 15 minutes, or until all water is absorbed. Check for the spiral germ on the outside of the seeds -if you can see it, its done. Fluff with a fork and season with olive oil, salt, and lemon zest.

Vegetables:

• ½ bunch Rapini (trimmed, steamed, or blanched)
• Olive oil
• To taste Kosher salt
• 10 pc Marinated sundried tomatoes

How to Plate:

On a main course plate, spoon the seasoned quinoa into a ring mold. Place seared Fish on top, crispy skin side up, garnish with rapini, sundried tomatoes & herbs.