Spicy Black Bean Dip

We are cranking up the heat a notch with this extremely delicious spicy black bean dip! We’ve packed these beans full of flavour so they make a wonderful addition to chicken taco bowls, salads, tacos, fajitas, nachos, or on their own served with crispy pita chips! Keep a batch of this dip in your fridge to easily add a tasty source of fiber to your meals throughout the week.

  • 2-3 tbsp. olive oil
  • 1 medium cooking onion; finely chopped
  • 3 large cloves garlic; minced
  • 2 chillies in adobo sauce; finely minced. 
  • 1 can black beans, drained and rinsed
  • ½ tsp. + a pinch cumin
  • ½  tsp. dried oregano
  • salt and pepper 
  • 3/4 cup low sodium chicken stock, divided
  • 4 generous tbsp. salsa
  • generous squeeze of fresh lemon juice

Pita Crisps: (Optional)

  • 2-4 Lebanese Style Pita Breads (such as Cedar Bakery)
  • Olive oil
  • salt

What you will need:


Prep Time: 5 minutes  * Cook Time: 25 minutes

  1. Start by heating olive oil in a large non-stick wok to a medium-high heat. If you don’t have a wok, a large non-stick pan will work. 
  2. Add onions and cook until browned and tender. About 5 minutes. Stir occasionally. Reduce heat to medium-low, add garlic and adobo chilies. Mix together.
  3. Add beans, cumin, oregano, salt, pepper, 1/2 cup chicken stock, and salsa. Reduce heat and simmer until most of the chicken stock has reduced. Add the additional ¼ cup chicken stock and simmer for about 10 minutes until the beans are tender. About 20 minutes total simmer time.
  4. Finish with a generous squeeze of fresh lemon juice. 
  5. To make the pita crisps, preheat the oven to 350 degrees F. Slice each pita bread into 6 quarters and place on a large baking sheet. Brush one side of the pitas with olive oil and season lightly with salt. Bake for 7 minutes until slightly golden brown. Let cool briefly before serving or make ahead of time. They will continue to crisp up as they cool down. Pita crisps can be stored at room temperature in a zip lock bag for 2-3 days. Tip: Make sure they are completely cooled before transferring to a zip lock bag or they will become soggy.

Kung Pao Brussels Sprouts

Roasted brussels sprouts tossed in the most scrumptious kung pao sauce! This delicious asian inspired vegetarian side dish is one you will soon be craving! It is the perfect combination of sweet, heat and salty with an added nutty crunch. Try pairing this addictive side with your next chicken, pork or beef dish! 

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Zucchini Sushi

What a delightful appetizer just in time for patio season! So many layers and elements all rolled into one delicious bite! The vegetables provide a welcoming fresh crunch, the avocado is buttery, the crab brings a subtle sweetness and the cream cheese filling has just the right touch of heat! Not only is this a tasty appetizer to serve at your next gathering, but how pretty do these sushi roll ups look?

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Sautéed Rapini in a Chilli Lemon Sauce


This dark green relative to broccoli is packed with nutritional benefits! This cancer fighting veggie is filled with vitamins, zinc, magnesium, potassium and calcium. It is so quick and easy to prepare and relatively inexpensive. The bitter undertones in rapini pair wonderfully with lamb and beef dishes. We have created a delicious sauce to sauté this superfood and infuse a little spice!

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