Strawberry Mango Frisée Salad with Seared Scallops

Scallops when done right are the perfect seafood treat. Personally they rank as my favorite fruit from the sea. Scampi are a very close second. For this recipe please make sure to buy fresh scallops if you can. The frozen variety just don’t cook up the same as the fresh.

One of the best parts of the recipes is that it is fast, lite, fresh, and healthy. Please make sure to comment and share with your friends. I would love to hear your thoughts and suggestions about what you like and if you can make this better.


Honey Mustard Vinaigrette

2tsp freshly squeezed lemon juice

2tsp balsamic vinegar

1tbsp honey

2tbsp extra virgin olive oil

1tbsp grainy mustard

1/2tsp garlic, minced


– To make the Honey Mustard Vinaigrette, combine ingredients in a blender, except for the Olive Oil, which you will drizzle into the blender until the mixture is thick and all the ingredients are well mixed. Put aside.


1/4cup sliced almonds

1tsp black sesame seeds

1 bunch of frisée lettuce, ends cut

454g fresh strawberries, stemmed and cut in half or quartered

2 mangos, peeled and chopped

10 scallops


Makes two servings

– For the almond slices I used my toaster oven by placing them on a baking tray and used my toast setting to turn them slightly golden. Be careful though and watch them as they toast quickly. If you don’t have a toaster oven you can place the almond slices in a small skillet over medium heat. moving them constantly until they reach the desired goldenness. Set aside.

– For the scallops, put about 1tbsp of olive oil into skillet over medium to high heat. Once the pan is hot, ( to test I like to put one or two drops of water into the pan and if it sizzles and skips across the oil, then you know its ready), place the scallops in the pan and cook for about two to three minutes per side. Be careful as overcooked scallops can get very rubbery. A perfect scallop will be a light golden brown on each side and tender in the middle. Take out of the pan once ready.

– Wash and place Frisée lettuce on plate. Place cut strawberries and mango on top of lettuce. I like to do this ahead of time so I can take the freshly cooked scallops out of the pan and directly onto the plate.

– Once all the ingredients are plated, sprinkle scallops with sesame seeds and toasted almonds. Then take your dressing, pour the desired amount and you are ready to dive into this taste sensation. Let me know how it turns out for you. Enjoy!


Kale, Chorizo and Goat Cheese Stuffed Portobello

This is a simple, fast, easy, tasty, awesome recipe that takes no more than 30 minutes to prepare and cook. Perfect for a busy weekday meal. I discovered a similar recipe a few months ago and I knew this was something that could be change around a million different ways. Ever since, I have been experimenting with different flavours and ingredient combinations. In the future I will definitely be posting my favourite versions of this delicious recipe. Stay tuned… But in the meantime enjoy this one… I did. Yes I know kale again. But hey it is good for you!



3 cloves of garlic, minced

1 big bunch of kale, wash then chop

1/2 cup of sun dried tomatoes, chopped

1/4 cup chorizo, sliced thin

1 1/2cup of goat cheese, grated ( I used a hard goat cheese so it had to be grated but a soft goat cheese will work just as well)

4 large portobello mushroom cups, cleaned



Preheat oven to 425 F

– Use a spoon to scrape the gills from the mushroom caps. I found that using a grapefruit spoon makes the job easy. Remember to be careful when scrapping as the mushroom are rather delicate around the edges.

– (Don’t use any oil as there is enough in the chorizo to grease the pan) Heat a large sauté pan, add in chorizo and garlic. Sauté until garlic is golden. Take about 4-5 minutes.

– Add in kale and sun dried tomatoes and stir until kale starts to wilt, about 5-6 minutes. Turn off heat and put aside.

– Take your cleaned out portobellos and brush the inside of the cap with olive oil.

– Divide your kale mixture between the 4 mushroom cups and then spring them all with the goat cheese.

– Bake for about 15-20 min until the mushrooms are tender. Once ready, I like to turn the oven to broil and leave them in for 2-3 minutes so that the cheese gets a little crispy and golden. Serve hot and enjoy!


Red Cabbage and Kale Salad with Tahini Dressing

I am a recent convert to kale. I have always seen it at the markets and always walked on by, never sure just what to do with it. Well one day I finally got up the courage and purchased a large bushel. I first used it in a curried chicken dish and I have to say I was hooked. On top of being a superfood, it has tons of flavour and a nice crispiness to it. Since then I have been trying all kinds of recipes with kale. This recipe is my first venture into eating raw kale and I have to say it was a nice surprise. The great thing about kale is that if you have any leftover salad you can put it in the fridge and the next day it still remains crispy. No lettuce can do that when drenched in dressing. Paired with red cabbage, pumpkin seeds, cranberries and the tahini dressing, I guarantee you this superfood salad will have you going for seconds or saving some to take to work the next day.




1/2 cup tahini

2 tbsp Bragg’s Liquid Soy Seasoning

1/3 cup water

1/2 tsp grated ginger

1 tbsp sesame oil

1 tsp lemon juice



1 bunch of kale, rinsed and stems removed

1/2 head red cabbage, thinly sliced

2 small avocados, cubed

1/2 cup dry cranberries

1/2 cup pumpkin seeds

1 tsp olive oil

1tsp chili powder (adjust to taste)

1tsp cayenne powder


Kale and Chanterelle Salad with Beluga Lentils

Chanterelle mushrooms have a special place in my heart. When I was a kid growing up in Poland, I remember getting woken up at 5am and driving out to the forest with my family to pick wild mushrooms. It was a popular pastime and you had to get up early to get the good mushrooms. We would come back with all varieties but my favourites were the chanterelles. (I also love Porcini, but that is another post…coming soon!)

Feeling nostalgic, I decided to make this salad. I got the mushrooms from the market without knowing what I was going to make. After rummaging through the fridge I found a few ingredients that I thought would perfectly compliment the chanterelles. While light, the salad is also very filling because of the beluga lentils, so it made a great supper. I love using the lentils as they have a great nutty flavour and don’t become overly mushy when cooked. Oh and the goat feta gives it a nice salty flavour to balance out the sweet peppers and the dressing. Try to out, I think you will be surprised.

finished kale

When buying chanterelle mushrooms make sure they have a nice odour, are a golden yellow/orange colour and that they are not slimy and easy to crumble apart.  I always try to pick out only whole unbroken mushrooms at the market. At first the owner of Fruiterie Atwater (where I do some of my shopping) was wondering why I was pawing through his mushrooms, but we became friends and now gives me the best ones in his store.





For the Salad:

1 cup cooked Beluga lentils

1/2 bunch kale, stemmed and chopped

2 small  red peppers

2 cups fresh chanterelle mushrooms

1/4 cup goat feta cheese

1 tbsp unsalted butter


For the dressing : 

  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil

salt and pepper to taste ( optional )


  • Preheat the oven to 215°C/425°F.
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic wrap or place in a paper bag and let cool down about 15-20 minutes. Peel and cut each peppers into small strips.
  • Wash mushrooms gently, removing all dirt and debris. Cut end of stems off as well. If you have some large pieces, slice them into smaller portions. Place them on a paper towel.
  • Melt butter in a frying pan and sauté your mushrooms.  Simmer for 10 minutes in an open frying pan until the liquid has completely boiled off.
  • Add chopped kale to the mushrooms and sautee for about 5 min or until kale starts wiltting, add chopped roasted red peppers and sautee for another minute.  Transfer the mixture to a large mixing bowl and add your lentils to the bowl Toss together. Set aside.
  • In a small bowl whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour some dressing over your salad, toss it and serve it on plates.
  • Crumble feta over servings and enjoy