All posts by Ariel Waks

Fish, Pasta

Steamed Delicious Cod Loins with Lemon Spinach Spaghetti

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Findus Steamed Delicious Fish Dinners has become my saving grace for weeknight eats. It is ready in minutes and is a nutritious choice. Findus only uses MSC Certified fish and is considered the “gold standard” in seafood sustainability. So hey, your even helping the environment (not just yourself). My go to is the cod loin with lemon parsley butter. You have the option of cooking the cod for 4 minutes in the microwave, but I opted for the oven for 25 minutes because I accompany the fish with a lemon, caper and spinach pasta to highlight the flavours of the parsley butter atop of the fish. This is a light dinner that makes you feel like your dining on a patio at a trendy restaurant. You can pick up this product or other flavours at a Sobeys near you.

Steamed Delicious Cod Loins with Lemon Spinach Spaghetti
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
25 min
Prep Time
5 min
Cook Time
25 min
Total Time
25 min
Ingredients
  1. 1 Package Steamed Delicious Cod Loins with Lemon Parsley Butter
  2. 250 g Spaghetti (half a package)
  3. 2 Tbsp. Extra virgin olive oil
  4. 1 small onion, minced
  5. 2 cloves garlic, minced
  6. 2 lemons, juiced
  7. 2 Tbsp. capers
  8. 2 cups spinach
  9. Salt and Pepper to taste
Instructions
  1. Cook the cod loins according to the package instructions.
  2. Bring a large pot of salted water to a boil. Cook the pasta following the package instructions. Strain and reserve 1/2 cup of the pasta water.
  3. Meanwhile, heat the oil in a large sauté pan over medium heat. Saute the onions until they are translucent, 5-7 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Season with salt and pepper to taste. Add the lemon juice and capers to the pan and scrape the brown bits stuck to the bottom. Add the pasta, half of the reserved pasta water and spinach and toss to combine. Add more pasta water if necessary. Season with salt and pepper to taste.
  4. Divide the pasta between to bowls. Top each bowl with a cod loin.
  5. Serve hot and enjoy.
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Meat, Salad

Sweet and Sticky Chicken Thighs with Zoodles

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I am a big fan of finding recipes that are healthy and how do I put this delicately… don’t make me sad! With this dish, you don’t even realize your making nutritious choices because it is so delicious. I love chicken thighs because they are so fast to prepare which makes them a weeknight warrior. In this recipe, I used Blue Goose chicken thighs because they are ethically farmed and have more of a complex flavour than commercially grown chicken. It is the perfect dish to cook for National Nutrition Month.

Sweet and Sticky Chicken Thighs with Zoodles
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 Package Blue Goose Chicken Thighs
  2. 4 Carrots
  3. 1 Zucchini
For the Glaze
  1. 1 tsp ginger, peeled and grated
  2. 2 cloves garlic, grated
  3. 1/4 cup Tamari
  4. 1/2 cup avocado oil
  5. 1 Tbsp sesame oil
  6. 1 Tbsp honey
  7. 1/4 cup chopped parsley
  8. 1/2 lemon, zested and juiced
  9. 1/2 orange zested and juiced
Instructions
  1. To prepare the glaze, combine all of the ingredients in a large bowl and whisk together. Set aside 1/2 cup of the glaze. Place the chicken thighs in the remaining liquid mixture. Let the chicken marinate for a half hour or up to two hours in the fridge.
  2. Meanwhile, using a spiralizer or a peeler, make your carrot and zucchini noodles.
  3. Pour the remaining glaze into a pot and bring to a boil. Reduce the heat to a simmer and cook until the glaze has a syrup-like consistency, 5-10 minutes.
  4. Preheat a grill pan to medium high heat. Grill the chicken for 5-6 minutes per side. Let rest for 5 minutes then slice into bite-size pieces.
  5. To assemble, divide the zoodles between two bowls. Place the sliced chicken on top and drizzle with glaze.
Notes
  1. Those leftover lemon and orange halves make for an adorable garnish. Slice into wedges and serve with your zoodles.
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Pasta

Red Wine Spaghetti

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Ready for your Lady and the Tramp moment on the most romantic night of the year? Try this recipe for Red Wine Spaghetti. The chilli flakes and spicy arugula will turn up the heat this Valentine’s day. The pasta itself is purely Canadian, because it made with 100% Canadian Wheat and produced by a Canadian company. It is also so simple to make, you wont have much clean up to do after dinner, leaving time for you know what… Skip the crowds at the restaurants this time, and surprise your special someone with a romantic homemade dinner. They will love it! To make this at home, you can order the ingrdients directly through the Italpasta Cart Starter in Grocery Gateway by Longo’s. Scroll down for the link. 

Red Wine Spaghetti
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ½ pound Italpasta Total Pasta Spaghetti
  2. ½ bottle Red wine
  3. 1 tsp Sugar
  4. 2 garlic cloves, finely chopped
  5. Pinch red chili flakes
  6. ¼ cup Extra Virgin Olive Oil
  7. ½ cup Seasoned Breadcrumbs
  8. Salt and pepper
  9. ¼ cup freshly grated Parmesan cheese
  10. 1 cup Arugula microgreens for garnish
Instructions
  1. Cook pasta in a large pot of boiling salted water for 4 minutes. Drain pasta and return to the pot. Place the pot back on the stove over medium-high heat. Add the wine and sugar and bring to a boil. Cook for 6 minutes, stirring frequently to prevent sticking.
  2. While pasta cooks, heat oil in a non-stick skillet over medium-low heat. Add the garlic and chili flakes and cook for 30 seconds or until fragrant. Add the breadcrumbs and continue to cook until toasted, about 5 minutes. Season breadcrumbs with salt and pepper.
  3. Increase skillet temperature to medium-high heat. Add the spaghetti and any remaining liquid, toss for 1 minute. Remove from heat and serve garnished with Parmesan cheese and the microgreens.
Here's the link to Grocery Gateway
  1. https://www.grocerygateway.com/store/groceryGateway/en/cartStarterDetails?cslcode=Vday
The Garlic Pad http://www.thegarlicpad.com/
Baking

Gingerbread Cheesecake (Partnership with Vitamix and Feedfeed)

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This holiday season, I received the perfect gift for a kitchen maven… a VITAMIX. It’s not just meant for smoothies and acai bowls people! I teamed up with Vitamix and FeedFeed to create the perfect holiday recipe: gingerbread cheesecake. Using the Vitamix Winter Spice Seasoning, this cake literally tastes like Christmas (if that’s possible). The best part was instead of using a food processor for my crumbs and a stand mixer for the batter, I did it all in one machine. No muss, no fuss. Here is the link to the Winter Spice Mix recipe https://www.vitamix.com/ca/en_us/recipes/winter-spice-seasoning?cid=17-BLOG-FF-CA
and make sure to check out www.thefeedfeed.com for amazing recipes like this one 🙂

Gingerbread Cheesecake (Partnership with Vitamix and Feedfeed
Serves 8
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Prep Time
20 min
Cook Time
24 hr
Total Time
24 hr
Prep Time
20 min
Cook Time
24 hr
Total Time
24 hr
Ingredients
  1. 2 cups gingersnap crumbs
  2. 2 Tbsp butter, melted
  3. 2 lb. cream cheese, softened
  4. 1 1/4 cups sugar
  5. 4 eggs, room temperature
  6. 1/4 cup fancy molasses
  7. 1 Tbsp. Vitamix Winter Spice Seasoning
  8. 1 tsp vanilla extract
  9. Whip cream and gingerbread cookies for decoration
Instructions
  1. Preheat oven to 350 F.
  2. In your Vitamix (or other blender or food processor), blend the melted butter and gingersnap crumbs. Pat into a 9 inch cheesecake pan, lined with foil, parchment and cooking spray. Bake for 10-15 minutes until the crust is beginning to colour. Cool slightly.
  3. Meanwhile, in your Vitamix (or stand mixer), blend the cream cheese and sugar starting on the lowest setting than gradually increasing the speed. Mix until the cream cheese is whipped. Remember to scrape the sides of the blender to incorporate the sugar evenly.
  4. Add the eggs, molasses, spice seasoning and vanilla and mix again, starting at the lowest setting then gradually increasing the speed to medium high. The mixture should be a loose batter. Pour the mix onto the cooled crust and bake for 1 hour. Cool to room temperature then chill overnight. Remove the cheesecake from the pan. Top with whip cream and your favourite gingerbread cookies. Serve and enjoy!
Notes
  1. It is very important you use room temperature cream cheese otherwise the cheesecake will not mix evenly in your Vitamix. No one likes a lumpy cheesecake!
Adapted from Vitamix Winter Spice Seasoning
Adapted from Vitamix Winter Spice Seasoning
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Meat, Pasta

Braised Short Rib and Mushroom Lasagna (Partnership with All-Clad)

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This holiday season, I’ve partnered up with All-Clad to craft this delicious dish. Comforting, and a creative way of playing with these classic flavours; this decadent lasagna is the perfect dish to serve this upcoming holiday season. This recipe fits perfectly in All-Clad’s Lasagna Pan. With its lid and handles, it makes for easy transport, and your friends and family will be grateful you brought this show-stopping dish to your potluck. If you want a chance to win this lasagna pan and lid or any of All-Clad’s amazing products, make sure to enter here: http://12daysofallclad.ca/ 

Braised Short Rib and Mushroom Lasagna (Partnership with All-Clad)
Serves 10
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
For the Beef
  1. • 5 ½ half pounds bone in short ribs, cut crosswise into 2 inch pieces
  2. • 2 small onions, medium dice
  3. • 1 carrot, peeled medium dice
  4. • 1 celery stalk, medium dice
  5. • 2 cloves garlic
  6. • 2 Tbsp. tomato paste
  7. • 2 bay leaves
  8. • 5 sprigs thyme
  9. • 6 parsley stalks
  10. • 1 cup red wine
  11. • 2 cups beef broth
  12. • 1 28 oz. can San Marzano Tomatoes
For the Mushrooms
  1. • 3 cloves garlic, minced
  2. • 1 lb. cremini mushrooms
  3. • 1 Tbsp. olive oil
  4. • 2 Tbsp. butter
  5. • 1 tablespoon thyme, minced
  6. • ¼ cup parsley minced
For the Béchamel
  1. • 2 cups whole milk
  2. • ¼ cup (half stick) butter
  3. • ¼ cup flour
  4. • 1/8 teaspoon nutmeg
For the Lasagna Assembly
  1. • One package Lasagna Noodles (I used De Cecco Lasagne Noodles)
  2. • 2 cups grated Parmigiano Reggiano
  3. • 2 Tbsp. Parsley
  4. • Olive oil, for drizzling
  5. • Salt and Pepper to taste
Instructions
  1. • Preheat oven to 325 F.
  2. • In a large bowl, toss together the ribs with a generous pinch of salt and a few grinds fresh pepper.
  3. • In a large Dutch oven over medium high heat, drizzle in 2 tablespoons of olive oil. When the pan is hot, add 1/3 of the ribs in an individual layer. It is important to not overcrowd the pan because the meat will steam instead of sear if there is not enough space. Sear until golden brown on all sides and set aside on a plate. Repeat with remaining ribs.
  4. • Add the onions, carrot, celery and garlic to the pan with the meat juices and sauté until translucent and fragrant, about 5 minutes. Add the tomato paste and sauté until the vegetables are brick red, another few minutes. Season the vegetables with a pinch of salt and pepper.
  5. • Add the remaining ingredients for the beef into the pot. Bring to a simmer. Cover with a lid and carefully place into the preheated oven. Leave the meat to braise for 2-2 ½ hours, until the meat is tender and falls off the bone.
  6. • Strain the sauce, saving it of course. Squeeze out all of the juices from the vegetables into the sauce then discard them. Remove the meat from the bones and shred. Keep the beef in a couple cups of the sauce and set the rest aside.
  7. • It is recommended that you do this part of the recipe a day ahead. Once the meat is cooled, the fat will rice to the top and you will easily be able to remove the fat from the sauce. If your serving the lasagna the same day, leave the sauce to rest for an hour or two and remove the fat from the top, or using a gravy separator, carefully strain the sauce.
  8. • For the mushrooms, heat oil and butter in a large sauté pan over medium high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and toss until they are golden and cooked through and all of their juices have evaporated. Add the fresh herbs and a pinch of salt and pepper. Set aside for assembly.
  9. • To cook the noodles, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions. Strain the pasta and toss the noodles with a couple tablespoons of olive oil to evenly coat the pasta. Set aside for assembly.
  10. • For the béchamel, heat butter in a small saucepan. Once it has melted, add the flour and stir until it forms a paste. Add the milk, a pinch of salt and pepper, and the nutmeg. Stir, making sure to scrape the bottom of the pan. Gradually, the liquid will thicken. This takes 5-10 minutes depending how vigorously you are stirring. The sauce should feel velvety and coat the back of a spoon. This should be done right before assembling the lasagna.
  11. • Preheat oven to 350 F.
  12. • To assemble the lasagna, coat the bottom of the All-Clad pan with a layer of the beef sauce and top with a layer of béchamel, using roughly half a cup of each sauce. Top the sauce with the noodles in an even layer. Cover the noodles with a cup or two of the beef sauce. Next, add half of the shredded beef and mushrooms. Top with ¾ cup of béchamel. Sprinkle with 1/3 of the Parmesan. Repeat this sequence for another layer. To seal the lasagna, top with another layer of noodles, the remainder of the béchamel and what is left of the Parmesan.
  13. • Bake in the oven for 20-30 minutes until the lasagna is heated through and is beginning to colour on top.
  14. • To serve, garnish with fresh parsley. Serve hot and enjoy!
To order this lasagna pan click here
  1. http://www.all-clad.ca/en/COOKWARE/SPECIALTY/Lasagna-Pan-w-Lid/p/2100062411
Adapted from To order the All-Clad Lasagna Pan click here!
Adapted from To order the All-Clad Lasagna Pan click here!
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Apps

How to Build the Perfect Charcuterie Board (Featuring Ozery Bakery Lavash Crackers)

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The holidays are quickly approaching and I am about to equip you with one of the major tools I use every holiday season: How to build the perfect charcuterie board! With the help of Ozery Bakery, I will show you the key components that will make your board snazzier than the rest.

Charcuterie Board (Featuring Ozery Bakery)
Serves 8
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 types of Cheeses
  2. 3 types of Meats
  3. Assorted Crackers (In this post I will use Ozery Bakery Lavash Crackers)
  4. Pesto
  5. Rosemary
  6. Olives
  7. Figs
Instructions
  1. The key elements for me are cheese, crackers, meat, dip/ jam, garnish.
  2. When it comes to picking cheese, you want to choose different textures. Brie, tallegio or some types of goat cheese can be softer. If you have a more adventurous bunch I would opt for a gorgonzola. A cheddar or a beemster are more firm and are always a crowd pleaser. Lastly, I cannot make a board without parmesan. Everyone loves it so it is a safe choice too and if there is leftover you can use it next time you cook.
  3. For the meat, I again like to use a variety. Prosciutto is always a staple. For salami, try a mild and a spicy one because some people love heat. If you have any non pork eaters, you can always go with a bresoala so no one feels left out!
  4. For the crackers, you can opt for a baguette crisp, a cracker or a flat bread. I like to use Ozery Bakery Lavash Crackers. They come in various flavours like Apple and Quinoa, Organic Spelt, Multi Grain and Seeds, and Cranberry and Grains. They also are amazing for spreading soft cheese and making little sandwiches with everything on the board.
  5. For the dip, you can go with many household staples you may already have on hand. People love honey with cheese! You can also try jams, balsamic or my favourite, pesto. If you want a pesto recipe I have one on the blog 🙂
  6. The last step is garnishes. This will elevate your charcuterie board. I like to throw on fresh herbs like thyme or rosemary. If you can find, figs are a gorgeous fruit and pair well with the cheese and meats. Lastly, salty olives are always a bonus. Opt for pitted ones if you can for less mess. You could also try salted nuts, grapes or blackberries for variety.
Notes
  1. For more information about Ozery Bakery, check out this link: http://ozerybakery.com/ca-en/
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Apps, Salad

Grilled Peach Salad

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This salad was a result of playing “Chopped” with my fridge and it turned out to be absolutely fabulous. Serve as a starter at your next dinner party or treat yourself to a classy lunch. All the ingredients can be prepped ahead if you don’t mind room temperature peaches and bacon.

Grilled Peach Salad
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 peaches, cored and cut into quarters
  2. 1 package arugula
  3. 4 slices pancetta, cooked
  4. 1/4 cup blue cheese crumbled
  5. 1/2 cup pomegranate seeds
  6. 1 tablespoon canola oil
  7. Balsamic vinegar, for drizzling
  8. Salt and pepper to taste
Instructions
  1. Preheat a grill to medium high heat.
  2. Toss the peach slices in canola oil and season with salt and pepper. Grill the peaches for 2-3 minutes until grill marks appear. Cool slightly. Carefully cut the quarters in half.
  3. To assemble, divide the arugula between 4 bowls. Top with the blue cheese, pomegranate, peach slices and pancetta. Drizzle with the balsamic. Serve and enjoy!
Notes
  1. You can cook pancetta in a pan, microwave or a 400 F oven for 8-10 minutes.
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Apps

Loaded Nachos

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Loaded Nachos
Serves 8
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Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 Tablespoon olive oil
  2. 1 medium onion, diced
  3. 1 lb. ground beef
  4. 1 14.5 oz can pinto beans
  5. 1/2 teaspoon chilli powder
  6. 1/2 teaspoon paprika
  7. 1/2 teaspoon cumin
  8. 1/4 teaspoon pepper flakes
  9. 1 teaspoon salt
  10. Few grinds fresh pepper
  11. 1/2 cup hot water
  12. 3 cups cheddar
  13. Large bag of nacho chips
  14. 1 jalapeno, thinly sliced
  15. 3 green onions, thinly sliced
  16. 2 radishes, thinly sliced
  17. 1 avocado, sliced
Instructions
  1. Preheat oven to 325 F.
  2. In a large saute pan, over medium heat, add the oil. Saute the onion in the oil until translucent, 4-5 minutes. Add the beef and saute until brown and cooked through. Add the spices and beans and stir to combine. Add the water and leave to simmer for a few minutes.
  3. To assemble the nachos, start with a layer of chips Top with the beef and half of the cheese. Top with another layer of beef and cheese. Finish with the jalapeno and onions.
  4. Bake in the oven until the cheese is melted and golden, 10-15 minutes.
  5. Remove from the oven and top with avocado slices and radishes.
  6. Serve hot and enjoy!
Adapted from Loaded Nachos
Adapted from Loaded Nachos
The Garlic Pad http://www.thegarlicpad.com/
Meat

Beer Can BBQ Chicken

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Vamp things up this summer some zesty bbq. Blue Goose Pure Foods whole chickens are the perfect size for this recipe. It also doesn’t hurt that they are organic and antibiotic free.

Beer Can BBQ Chicken
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 whole chicken (3 or 4lb)
  2. 1/2 can beer
  3. 1 Tbsp paprika
  4. 1 tsp brown sugar
  5. 1/2 tsp garlic powder
  6. 1/2 tsp onion powder
  7. 1/4 tsp chilli powder
  8. 1 tsp salt
  9. Few grinds fresh pepper
  10. 1 Tbsp mustard
Instructions
  1. Turn on half of your BBQ to high heat. Preheat to 300 F.
  2. For the rub, combine the paprika, sugar, powders, salt and pepper.
  3. Rub the mustard all over the chicken. Pat the rub on, inside and out, trying to cover the skin evenly.
  4. Pull chicken by the legs and place on top of the beer can.
  5. Place a foil tray onto the side of the bbq that is not heated. Put the chicken on top of the foil. Close the bbq and leave to cook for about an hour, or until the thickest part of the chicken reaches 165F.
  6. Cut into 8 pieces. Serve and enjoy!
Notes
  1. To add an extra kick, use a smokey paprika instead of regular. I'm a wimp and don't love spice so I opted for this version.
The Garlic Pad http://www.thegarlicpad.com/

Apps, Veggie

Mushroom Toasts

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This recipe is inspired by the restaurant Origin in Toronto. In fact, it’s the dish that made me fall in love with mushrooms! Perfect to serve as an appetizer at dinner or a classy lunch, its decadent, refreshing and easy on the eyes.

Mushroom Toasts
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 loaf sourdough bread, cut into 1 1/2 inch slices
  2. 8 oz mushrooms
  3. 1 large shallot, minced
  4. 1 teaspoon thyme, minced
  5. 1 teaspoon sherry vinegar
  6. 1/4 cup parsley, chopped
  7. 8 oz Fior Di Latte, or any soft mozzarella sliced
  8. Olive oil
  9. Salt and pepper
Instructions
  1. Preheat a grill pan over medium high heat.
  2. Brush the bread slices with olive oil and sprinkle with a pinch of salt and pepper. Grill the slices on both sides, until they are crisp and golden.
  3. Meanwhile, heat a splash of olive oil in a saute pan over medium high heat. Add the mushrooms and saute until golden, 4 to 5 minutes. Add the shallots and saute until they are fragrant and beginning to colour, 2 to 3 minutes. Pour in the vinegar and with a wood spoon scrape of the brown bits. Add the thyme leaves and season with salt and pepper.
  4. Spoon some of the mushroom mixture onto each toast. Top with the cheese and sprinkle with the parsley. Serve and enjoy!
Notes
  1. If you have any on hand, drizzle the toasts with truffle oil to add some pizazz to the dish!
The Garlic Pad http://www.thegarlicpad.com/