Recipes

Cranberry Flax Muffins. Lightly spiced, moist cranberry muffins with the added nutrition of ground flax seed.

Easy Glazed Brown Sugar and Dijon Pork Loin. With only 4 ingredients, it’s barely a recipe at all but produces a succulent, juicy, deliciously sweet & savoury glazed, perfectly roasted dijon pork centre loin.

Refrigerator Pickles. Made with our own recipe for lower salt Montreal Steak Spice! The quickest, easiest, crunchiest and maybe the most delicious refrigerator pickles you may ever try.

Best Steak Recipes. 15 of our most popular steak dishes from the past 10 years. From classic Steak Frites to Steak Souvlaki and even a Steak & Eggs Benedict, you’ll fond the perfect recipe for Fathers Day, Fourth of July, Canada Day, Labour Day, Memorial Day or just a great steak dinner any time of year.

Banana Cream Cheese Whoopie Pies. Another incredibly delicious way to use over ripe bananas in a treat that everyone will love!

Rum Spice Glazed Pork Tenderloin. A quick and easy pork tenderloin recipe with a delectable, fragrant, easy rum & spice glaze. Makes perfect romantic dinner for 2 or a great entree at a dinner party.

Peaches and Cream Trifle. A luscious summer dessert and a terrific way to serve a large group. Here is another way to put that Roasted Honey & Peach Compote to delicious use in yet another decadent dessert idea. This time it teams up with some light sponge cake, creamy vanilla custard and a couple of …

Blueberry Peach Coconut Scones. Elegant little scones featuring the best of fresh summer produce and delicate coconut flavour. Perfect for brunch or an afternoon tea.

A super easy dessert idea when you don’t want a full cheesecake or freeze them as cookie bars to enjoy a few at a time.

Surf & Turf Sharing Platter for Two. A delightfully delicious, yet simple, elegant sharing dinner perfect for Valentines Day or any special occasion. Chef Mark is back with a Valentines sharing platter for two! Be sure to follow Chef Mark on Instagram here. Ladies and gentleman, man your grills and let’s keep cooking for that …