Below, some of the recipes we have featured in our magazine, contact us if you have a favourite for us to include!



Chicken & Seafood Paella

Prep 10 mins;  Cook time 50 mins;  Total time 1 hour;  Serves: 8

Paella is a classic Spanish rice dish and it’s widely regarded as Spain’s national dish.

This recipe is by no means authentic, this is just our version of paella. We recommend using a Paella pan because it has a wider surface and the secret of paella is cooking everything evenly in a single layer and as it cooks the rice gets toasty and crispy at the bottom and that’s what you want in a good paella.


2 tbsp olive oil

4 chicken thighs, boneless and skinless cut into 1 inch pieces

2 chorizo sausages, cut into 1 inch pieces (I used Italian sausages)

1 large onion, chopped

6 garlic cloves, minced

1½ cups Paella rice

1 can (14 oz or 398 mL) diced fire roasted tomatoes

4 cups vegetable or chicken broth

1 tbsp hot sauce such as Tabasco or Sriracha

2 tsp smoked paprika

1 tsp saffron

salt and pepper to taste

1 lb large shrimp, shelled and deveined but keep tails on

1 lb clams, scrubbed and soaked

1 lb mussels, scrubbed and soaked

fresh parsley for garnish

1 lemon cut into lemon wedges


1. In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.


2. Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.


3. Add the rice and tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you’re looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice. The rice will not be cooked through at this time.


4. Turn down the heat and stir the rice around a bit, you will notice the crust on the bottom of the pan, that’s what you’re looking for. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.


5. Turn off the heat and garnish with parsley and lemon wedges.



Thai Lettuce Wraps with Crispy Fish and Peanut Sauce


Serves 4-5:  

Thai Lettuce Wraps are a fabulous way to start off your February! ...Supple lettuce wrapped around crunchy baked fish, topped with a gingery homemade Asian coleslaw. Drizzle with sweet and spicy Thai Peanut Sauce and you have an easy and healthy Asian-inspired weeknight dinner!


1 (19 ounce) package 100% Whole Fillet Fish Sticks

2 heads lettuce

For the Asian slaw:

1/2 cup rice vinegar

1/4 cup granulated sugar

1 tablespoon soy sauce

3 tablespoons fresh ginger, minced

1/4 cup sesame oil

3 cups purple cabbage, shredded

3 cups green cabbage, shredded

3 cups shredded carrots (3-4 large carrots)

1/2 cup green onions, chopped

1/4 cup fresh cilantro, chopped


For the Thai Peanut Sauce:

2/3 cup peanut butter

1/2 cup coconut milk from a can

2 tablespoons ginger

2 cloves garlic

2 tablespoons soy sauce

1/4 cup lime juice (about 2 limes)

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt


Bake the fish sticks: 

1. Preheat your oven to 450 degrees F. Spray a large baking sheet with nonstick spray (line with foil first for easy cleanup).


2. Line up the Whole Fillet Fish Sticks on the pan; there are 20 in a package. Bake at 450 for 10 minutes. Remove from the oven and use a spatula to flip each fish stick over. Return to the oven and bake at 450 for another 5-8 minutes, until the fish sticks are crispy and golden. Remove and turn off the oven. Return to the oven to keep warm once the temperature inside has gone down a bit.

Asian Slaw:

1. Meanwhile, in a large bowl whisk together 1/2 cup rice vinegar, ¼ cup sugar, 1 tablespoon soy sauce, and 3 tablespoons minced ginger. While you whisk, slowly pour in 1/4 cup sesame oil. You must be whisking or the oil and vinegar will not emulsify.

2. Add 3 cups each shredded purple cabbage, green cabbage, and carrots. Add the green onions and cilantro and stir it together to coat the slaw with the dressing.

3. Set aside for at least 15 minutes to let it marinate.

Thai Peanut Sauce:

1. While the coleslaw is marinating, make the peanut sauce. In a blender or food processor, add 2/3 cup peanut butter, 1/2 cup coconut milk*, 2 tablespoons ginger (you can just chop off a knob that looks like it will be about 2 tablespoons), 2 cloves garlic, 2 tablespoons soy sauce, 1/4 cup lime juice, 1 teaspoon brown sugar, 1/4 teaspoon crushed red pepper flakes, and ¼ teaspoon salt.

2. Blend it all together until smooth and creamy. Taste it and adjust the seasonings to taste. You can add more salt, red pepper flakes, or lime to juice to brighten it up even more if you like.



1. Separate the lettuce leaves andwash thoroughly, letting them dry on a paper towel.

2. Place 2 fish sticks on 2 butter lettuce leaves. Drizzle with Thai Peanut Sauce. Top with Asian slaw. Devour animal style.

Recipe Notes:

If you use two fish sticks per lettuce wrap, you will get about 10 lettuce wraps total. The coleslaw amount is generous and you may have some leftover. Eat it up with some grilled chicken.


*Coconut milk - there’s a thick white creamy part, and a thin watery liquid. Stir it together a bit to form a creamier liquid. You don’t need to get all the lumps out, and adding lumps straight into your blender is fine.