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Modern black bowl filled with clear chicken and cabbage soup, topped with fresh herbs, chili oil and sesame seeds, set beside a spoon on a yellow placemat.

Whole Chicken and Spiced Cabbage Soup

Heady with aromatics this simple soup makes one whole chicken and one head of napa cabbage feel indulgent.

Tall glass of an amber cocktail over ice, garnished with a crisp dried fruit slice, set on a minimalist tabletop with soft, warm light.

Simpl Things’ Plum and Circumstance

Plum-forward and smoky, Toronto's Simpl Things' take on a paloma.

Tall glass of a pale pink cocktail with ice and a citrus peel, set on a table in dramatic sunlight with sharp shadows casting a geometric pattern around it.

Missy’s This That’s Palomino Ranch

Calgary's Missy This That draws inspiration from surprising places for a sophisticated take on a paloma.

Summer Vegetable Clafoutis

A twist on a classic French dessert, this savoury version celebrates late summer vegetables.

Chilled green pea soup drizzled with basil oil in a bowl, served with a toasted baguette slice topped with creamy spread and strawberry jam.

Chilled Buttermilk Pea Soup With Strawberry Toast

Christine Flynn shares her favourite effortless, but impressive, chilled summer starter.

Vegetable-topped ratatouille quiche with a golden crust in a baking dish at a table setting.

Deep-filled Rataouille Quiche

Ready-made puff pastry makes easy work of this stunning ratatouille quiche.

Poached cod fillets topped with a scallion herb sauce and sliced pickles, served on a plate with utensils, alongside drinks on a tiled table.

Dill Pickle Poached Cod With Scallion Sauce

Hey pickle lovers, save that juice! Christine Flynn's secret weapon for tender, tasty poached fish.

Hands serving a warm tomato and crouton salad topped with burrata and fresh basil on an outdoor table set with plates, glasses and lavender.

Warm Tomato Salad

A warm cherry tomato dressing enhances slices of beefsteak tomato in this no-nonsense take on summer's favourite vegetable.

Tube-shaped pasta coated in a bright green sauce, topped with grated cheese and black pepper, served in a bowl beside a pot on a stovetop.

Green Pasta With Lemon and Pecorino

Inspired by the need for more greens, chef Catherine Flynn helps us get our daily servings in with this silky green pasta.

Italian-style rice bowl with asparagus, cherry tomatoes and soft-boiled eggs, served outdoors on a rustic wooden table with a glass of water.

Italian Rice Bowl with Tomatoes, Eggs and Herbs

Irish chef, Clodagh McKenna loves this Italian-inspired, nutrient-dense salad bowl. And we get it.

Beet salad with lettuce, chickpeas and fresh herbs in a white serving bowl, dressed in a vibrant pink vinaigrette.

Pink Salad

Ultra-crispy and vibrant pink, this is the salad of your dreams.

Grain and bean bowl topped with cherry tomatoes, cucumber, white beans, herbs and a creamy green pesto dressing, served with lemon water and fresh ingredients on the side.

Glow-Up Pesto Dream Bowl

Pesto pasta salad gets a serious glow-up.

Roasted potatoes baked with eggs in a pan, topped with herbs, chopped red onion and green chermoula sauce, served with coffee and utensils on a table.

Baked Chermoula Potatoes With Eggs

One baking pan and a punchy, herb-packed sauce turn potatoes and eggs into an easy, unforgettable dish perfect for breakfast or breakfast-for-dinner.

Romaine lettuce tossed with creamy orange dressing and crispy spiced chickpeas, topped with grated cheese, served on a plate with spoons and extra dressing on the side.

Harissa Caesar Salad with Crispy Spiced Chickpeas

Harissa and crispy spiced chickpeas add Moroccan flair to beloved Caesar salad.

Baked French toast topped with chopped nuts and syrup in a dish, with a serving on a plate and a small pitcher of syrup alongside.

Baklava French Toast

Baked French toast, but make it fancy with a baklava-esque topping and syrup.

Caramelized cabbage wedges on a platter, drizzled with a creamy sauce and sesame seeds, with a knife resting alongside on a peach-coloured background.

Caramelized Cabbage Wedges With Gochujang Butter

Smoky skillet-charred cabbage gets the gochujang treatment in this irresistible side dish.

Japanese okonomiyaki pancake cut into wedges on a green plate, topped with scallions, bonito flakes, seaweed, mayonnaise and sweet sauce with a small dish of sauce and spoon beside it.

Okonomiyaki – Japanese Savoury Pancake

A crispy-edged Japanese street-food staple made in the comfort of your own home.

Blueberry pull-apart loaf sliced in a baking dish, with a piece spread with jam on a plate and a butter knife alongside.

Blueberry Scone Pull-Apart Loaf

Sweet & crunchy on top, flaky in the middle, decidedly moreish.

Herb-flecked omelet folded over smoked salmon, sautéed greens and dollops of cottage cheese, finished with crispy bits and a lemon wedge on the side.

Smoked Salmon and Rye Omelet

Packed with protein, crazy colourful and loaded with flavour. Need we say more?

A clear sparkling cocktail in a tall glass sits on a glossy red table with warm moody lighting and a softly glowing blue background.

Meo’s Paloma 20

A homemade grapefruit soda chock-full of botanicals forms the base for this take on a paloma.

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Exclusive

Whole Chicken and Spiced Cabbage Soup

Simpl Things’ Plum and Circumstance

Missy’s This That’s Palomino Ranch

Summer Vegetable Clafoutis

Chilled Buttermilk Pea Soup With Strawberry Toast

Deep-filled Rataouille Quiche

Dill Pickle Poached Cod With Scallion Sauce

Warm Tomato Salad

Green Pasta With Lemon and Pecorino

Italian Rice Bowl with Tomatoes, Eggs and Herbs

Pink Salad

Glow-Up Pesto Dream Bowl

Baked Chermoula Potatoes With Eggs

Harissa Caesar Salad with Crispy Spiced Chickpeas

Baklava French Toast

Caramelized Cabbage Wedges With Gochujang Butter

Okonomiyaki – Japanese Savoury Pancake

Blueberry Scone Pull-Apart Loaf

Smoked Salmon and Rye Omelet

Meo’s Paloma 20

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