Crab Rillettes | Ricardo
Before every kitchen had a fridge, home cooks would often preserve fish and meat in pots under a seal of melted butter. Enter rillettes. You can cook whole fresh or frozen snow crabs and remove the flesh yourself for this recipe. For optimal consistency, wait 15 minutes after you pull your ramekin out of the fridge before spreading the potted crab on a slice of toasted bread... Your taste buds will thank you.
Quinoa Bowl with Salmon, Zucchini and Sweet Potatoes | Ricardo
This gorgeous and colourful power bowl has quinoa at its base, salmon for protein, and is topped with oodles of veggies.
Seared Tuna with Wilted Swiss Chard and Green Onion Broth | Ricardo
In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!
Monkfish and Leek Roast | Ricardo
This monkfish stays moist and tender as the creamy, curry-spiked sauce starts to caramelize. Rustically elegant, these wrapped fillets are definitely a show-stopper!
Cranberry Crusted Salmon | Ricardo
This salmon fillet is a great option for anyone who likes a lighter protein or wants to eat less red meat. To garnish the fish, Ricardo prepared a tapenade featuring the bright acidity of fresh cranberries. ’Tis the season to take advantage of this Nordic fruit that rivals citrus in the tart department.