If you prefer a spicier lemonade, steep for longer than 30 minutes. Serve the strained ginger and chili flakes in a small bowl as a garnish alongside the lemonade.
For this recipe, use avocados that are fully ripe (there should be some give when you squeeze them).
Cabbage Slaw With Lime Vinaigrette
This vinaigrette is intense on its own but finds perfect balance when tossed with cabbage. Be generous with your salt; the slaw can handle quite a bit.
Brandon Olsen’s Famous Fried Chicken With Buttermilk Dill Sauce
We’re thrilled that Brandon Olsen, chef at Toronto’s La Banane and the chocolatier behind CXBO Chocolates, is sharing this recipe with us. Fried chicken is one of his secret superpowers — it’s crispy, juicy and out of this world.
If you don’t have a slow cooker, buy one. I refer to Worcestershire as my French Kryptonite, and it is the crucial ingredient in this recipe. When purchasing your beef, ask the butcher to clean off the sinew and trim the fat.
5 Recipes For Summer Entertaining From Jackie Kai Ellis
Find the Vancouver restaurateurs' winning dishes, including Prawn Rolls and Rhubarb Raspberry Olive Oil Cake.
Freshly Shucked Pea Salad
Jackie Kai Ellis, owner of Beaucoup Bakery & Cafe in Vancouver, shares her recipes for Freshly Shucked Pea Salad.
Corn On The Cob With Lime And Jacobsen Salt
Jackie Kai Ellis, owner of Beaucoup Bakery & Cafe in Vancouver, shares her recipe for Corn On The Cob.
Shrimp, Spinach & Chickpea Salad With Torn Croutons
Tearing the bread rather than cutting it yields crispier croutons with delicate edges. To save time, feel free to use precooked shrimp.