Grilled Flank Steak Salad

Although flank steak is tender enough to grill and eat right away, it's even better when you marinate it. A resealable plastic bag makes a useful transportable marinating container. Slicing across the grain and serving no more than medium-rare ensures maximum tenderness.

Pork Tenderloin with Earl Grey Tea Sauce

The addition of delicious and versatile tea means this savoury recipe is sure to impress!

Pork With Mushroom Sauce

Serve this satisfying main with creamy mashed potatoes.

Couscous and Cheese-Stuffed Zucchini

This all-in-one entrée uses fresh herbs and vegetables that are available all year round. To make it a side dish, simply divide the filling among six to eight small zucchini.

Oysters With Mignonette Granita

West Coast oysters, which have a slightly mineral flavour, star alongside this cool spin on a traditional mignonette sauce. Crushing the ice cubes will help stabilize the oysters on the serving tray. If you fridge doesn't have an ice maker, simply crush ice cubes in a blender.

Salad Caprese with Mozzarella Biscuits

Pea and Bacon Crostini With Fried Eggs

A little goat cheese is all you need to transform a couple handfuls of frozen peas into a creamy purée. Serve with greens dressed in a simple lemony vinaigrette. 

Rosemary Grilled Chicken

Grilling a whole flattened chicken on a bed of rosemary infuses it with incredible summer flavour. A chive butter under the skin keeps it moist.

Seafood Crepes with Bearnaise Sauce

I started making this dish for my wife before she became a mother because she loves it so much. Now that she is a mom, we've made it a Mother's Day tradition.

Rosti Potatoes

These delicious potatoes accompany the Stuffed Beef Tenderloin recipe that garnered top spot in the 2007 Canadian Living Cook of the Year contest.