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This is your Italian Nonna’s meatloaf! Polpettone traditionally uses different types of meat and the seasoning leans more Italian; our Nonna’s version uses a combination of ground beef, Italian sausage and Mortadella, and is stuffed with provolone cheese and roasted red peppers

Spicy arugula and refreshing lemon vinaigrette make a classic salad combination; pair with heavier meat dishes to add some levity and cleanse the palate. Parmesan crisps are an easy way to add crunch to a salad and are made by melting parmesan, which cools to make a crispy wafer

This classic Italian shortcrust tart can be made and filled with any seasonal fruit. Usually there is great care made into cutting the fruit and placing it in a beautiful concentric pattern. We brush the fruit with a thin jam glaze, this will make the fruit shiny and sparkle!

Pandesal is a slightly sweet soft bun that is traditionally eaten for breakfast or as an afternoon snack. Chef Jordan Grecia has put together this recipe which uses Ube, a vibrantly purple sweet potato that is native to the Philippines!

Bite sized pieces of chicken coated in crispy panko taste like boneless chicken wings. We like to shallow fry them quickly before finishing them in the oven to make the extra crispy. Sweet and spicy maple mustard dipping sauce is the perfect thing to dunk them in.

Poutine is the ultimate comfort food. Our version uses the oven to bake the french fries into rounds. By cutting them with a safe chopper and having more surface area they crisp up better, and they are great for scooping up loads of gravy and cheese curds.

Carrots are naturally sweeter after they have been in the ground for a frost, so winter is the best time to eat them. We like to search out heirloom varieties, that come in a rainbow of colours. This maple glaze turns a simple vegetable into a delicious and easy to prepare side.

As a Canadian, most people don’t realize how quintessentially Canadian butter tarts are; they are not often found in other countries! Our version includes maple syrup, as well as raisins, which you can omit or switch out for any other add ins such as nuts or chocolate chips.

“This classic soup normally takes hours, but with a pressure cooker or instant pot, it can be made in what feels like no time at all, without sacrificing flavor.”

“This French Canadian pâté is rich and delicious. Serve it with toasted baguettes, on a charcuterie board, or with ployes”