modest marce

because who doesn’t love a good “bowl” recipe, make this crispy fish bowl with ’s crispy breaded haddock fillets & a hearty farrow base. find the full ingredient list below! 🐟

2 cups cooked farro 
3 tablespoons olive oil
1 lime, juiced 
salt & pepper, to taste
2 roma tomatoes, diced 
1 cup diced mango
1 cup thinly sliced cabbage
4 Crispy Breaded Halibut Fillets
scallions, to garnish
yogurt, to garnish 
lime wedge, to garnish

make ontario asparagus shine with this cheesy asparagus & bacon breakfast casserole! this dish makes for the best leftovers too. find the full recipe over on (link in stories)!

skip the take out & make your favourite dish at home with top sirloin. seriously, this mongolian beef is so easy to make & comes together in just 15 minutes! 🥡🥩🌶️🍚

a fresh & vibrant poke bowl with a little twist featuring ’s coconut butterfly shrimp! love serving this with a drizzle of spicy mayo, but any poke sauce works. find the full recipe below!

ingredients:

1 box High Liner Coconut Butterfly Shrimp*
2 cups steamed rice
1/2 cup edamame beans
1 medium ripe avocado, diced
1 medium ripe mango, peeled & diced
4 radishes, thinly sliced
2 persian cucumbers, sliced
nori, to garnish
sesame seeds, to garnish
scallions, to garnish
spicy mayo, for serving

*tails should not be consumed.

make friday’s fish fry easy with the help of ’s tempura battered fish! pair with my crispy homemade fries & mushy peas. find the full below!

ingredients:

1 box tempura battered fish
4 russet potatoes, cut into 1/4 inch fries
1 tablespoon cornstarch
salt, to taste
3 tablespoons olive oil
3 cups frozen peas
1/3 cup heavy whipping cream
zest of 1 lemon
tartar sauce, for serving�
directions:�
1. cook tempura fish according to package directions. for the fries, preheat the oven to 425(f) degrees.
2. in a large pot of boiling water, add the sliced potatoes. par boil for 5 minutes & strain. toss with cornstarch, salt & olive oil.
3. transfer to a baking sheet & cook for 30 to 35 minutes, rotating the fires halfway through.
4. for the peas, boil peas for 5 minutes. strain & transfer to a medium size mixing bowl.
5. add whipping cream, salt & lemon zest. mash until desired consistency. for a smoother mushy pea, use an immersion blender.
6. transfer everything to a plate & serve with tartar sauce for dipping.

taste the world with & one of my favourite chinese take out dishes: kung pao chicken! i love exploring global cuisines in my own kitchen & hello fresh makes it so approachable with their taste the world menu.

with Taste the World menu, you can travel by taste right in your own kitchen! i’m making a korean inspired dish: beef bulgogi with kimchi. i love exploring flavours I don’t normally cook with at home. which dish are you exploring?

this avocado caesar salad is the perfect side dish to pair with ’s mediterranean wild pacific salmon! it features a classic creamy dressing & garlicky sourdough croutons. find the full ingredient list below!

*ingredients*�
for the dressing:

1/3 cup full-fat sour cream
1/3 cup mayonnaise
2 cloves of garlic, grated
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
2 tablespoons freshly squeezed lemon juice
Salt & pepper, to taste
1/2 cup freshly grated parmesan cheese

for the salad:

2 High Liner Foods Mediterranean Wild Pacific Salmon Fillets
3 slices of day old sourdough, torn or cubed
3 tablespoons olive oil
1 teaspoon garlic powder
salt & pepper, to taste
1 head of romaine lettuce, sliced
1 ripe avocado, cubed
1/2 english cucumber, thinly sliced
freshly grated parmesan cheese, to finish

fish friday never looked so good with this takeout inspired sweet & sour shrimp! featuring ’s jumbo popcorn shrimp as a little weeknight shortcut. find the full ingredient list below 🍤🍤🍤

ingredients:

1 box ’s jumbo popcorn shrimp
2 tablespoons avocado oil
2 cloves of garlic, minced
2 teaspoons minced ginger
1 medium red onion, diced
2 red bell pepper, diced
salt & pepper, to taste
1/3 cup pineapple juice (strained from can)
3 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 teaspoons soy sauce
2 tablespoon cornstarch
1 can pineapple chunks, strained (reserve for sauce)
steamed rice, for serving
scallions, to garnish
sesame seeds, to garnish