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recipes <3 ✉️ •••
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Recent posts
• radicchio sesame salad •
i love this salad so so so so so much. i’ve made it before and ill make it again! every time i come back to this salad i try to make improvements on it and this time the addition of toasted and crushed sesame seeds really brought this whole experience to levels unseen. creamy, sweet, salty, nutty, super bueno! there’s nothing this won’t pair well with.
recipe in my substack <3
06 Aug 2026
Chef’s Trip: Episode 1 - MONTREAL
Best city in the world? could be. Been coming here my whole life and can easily say it’s had more of an impact on my identity as a chef than anywhere else i’ve ever been. Don’t miss any of these spots next time you’re in town. Want my full city guide along with an interactive google map with pinned hotspots all over the city? Live in my substack now <3
thank you:
@cafeingamba
@stviateurbagel
@pichaimontreal
@cafeolimpico
@wilenskyspecials
@leviolonmontreal
@restaurant_candide
@vinpapillon
@liverpoolhousemtl
04 Oct 2026
• charred cabbage + sicilian pesto •
this one’s all about the pesto, this crazy little sicilian pesto has taken a chokehold on me and won’t let me serve anything this summer without it! tomatoes, fresh basil, parm, ricotta, dark toasted almonds, garlic, a lot of olive oil. today, served with a simply roasted slice of caraflex cabbage (aka hispi or sweetheart cabbage). unbelievable.
comment YUM for the recipe in ur dms!
31 May 2026
• brown butter chicken + radicchio salad •
a little chicken salad for the fall. crispy chicken roasted in lots of brown butter with a a salad i can only describe as aggressively seasonal.
recipe in my substack <3
ps. do we want a full chicken breakdown video?
07 Nov 2026
“They’re kind of like Frankensteins of all the recipes I’ve used and tested over the years” Get @gabe_roberge_ ‘s recipe for perfect chicken stock at the link in bio
05 Nov 2026
• pomegranate brussels sprouts + tahini yogurt •
sweet, salty, and super duper sticky brussels sprouts! supported by thick creamy tahini yogurt, pomegranate seeds, and a billion fresh herbs. all made with the best ingredients from @officialfarmboy <3
#Ad #FarmBoyPartner #OfficialFarmBoy #AFarmBoyFreshTwist
05 Nov 2026
feels like the right time to post this
04 Nov 2026
• roast squash + sage chilli crisp •
squash and sage, together again! pairing ingredients that compliment each other isn’t boring, making the same dish over and over again with those ingredients is boring. been hearing some squash and sage slander lately and made this to prove them wrong. a very seasonally relevant chilli crisp with simply roasted squash chips. a very good snack, just in time for the snakiest time of year.
recipe in my substack <3
01 Nov 2026
my local farmers market closed up shop for the year and it got me thinking about all the incredible produce I was lucky enough to cook with all summer long <3
28 Oct 2026
soup szn: ep. 4 🥣 #Sponsored
creamy, dreamy, beautiful, beet + ginger soup! rich and tangy, it wouldn’t be the same without using local dairy, made right here in Ontario.
full recipe below 👇@milkupontario
beet soup:
6 beets
1” knob ginger
4 cloves garlic
1/4 cup water
1.5 cups cream
salt and pepper to taste
Preheat your oven to 400 fahrenheit.
Add the beets to a baking pan and pour in about 1/4 cup of water to help steam the beets and stop them from scorching on the bottom. Wrap tightly with aluminum foil and put in the oven for 40 minutes. Remove the tray of beets and carefully unwrap the foil from one corner of the pan. Use a fork or cake tester to check the doneness of the beets, they should be about half cooked at this point. Drop in the garlic cloves, wrap it back up, and return to the oven for another 40 minutes. Take the beets out and give them another poke, they should be super tender at this point, if not, keep cookin! Let the tray cool on the stove then use a kitchen rag you don’t care about to peel the beets, the skins should slide right off. Peel the roasted garlic then add it all to a blender with the freshly grated ginger. Pour in the cream along with a generous pinch of salt and a few twists of black pepper. Blend till smooth and taste to adjust seasoning.
dill chimichurri:
1/2 bunch dill
1 green chilli
1/2 lemon, zest and juice
1/4 cup olive oil
salt to taste
Chop the dill and green chilli as fine as you can then combine in a bowl with lemon zest/juice, salt, and olive oil. Mix and taste to adjust seasoning if needed.
to finish:
plain greek yogurt
fresh cracked pepper
#milkuppartner
26 Oct 2026
• curry spiced chicken + pumpkin hummus •
crispy marinated chicken thighs, creamy pumpkin hummus, sumac onions/chillies, and super crispy chickpeas. one of the most delicious things i’ve made or eaten in a minute. crazy bold flavours, layers of texture, and simple ingredients, really what it’s all about.
recipe in my substack <3
25 Oct 2026
• charred fennel salad •
this salad’s got layers baby. charred fennel, radicchio, dill, blood orange, and a roasted shallot vinaigrette that will knock all socks off. made quick and easy using ZWILLING four star knives. few things bring me more joy than a knife that doesn’t cramp my hand, keeps its edge for more than a day, and is sturdy enough to handle my hectic chopping schedule. the magnetic sides on the block gives you quick access so you’re saving time every step of the way! @zwilling_ca rules <3
22 Oct 2026
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