suzette roberts

// Strawberry Coconut Sorbet

'Zested and mellowed — our sweet and juicy 8-hours-of-sunshine-daily strawberries tucked into my Strawberry Coconut Sorbet. I added half of a whole lemon and freshly grated coconut to this go-to favourite, and once frozen and ready to serve, made a light coconut whip. Blender season is in, and cheers to celebrating! Recipe after the jump... ***SOLD OUT*** until June 3rd. Thanks Everyone! 🍨

// Caesar Salad Dressing

In praise of our delicious (and lighter) spring-summer salads! So so good, I often leave the 'lean grilled' behind to maximize this full-on flavour tossed Caesar. We love our crisp leafy greens and tangy dressings especially with heading into warmer weather. I had to find a way to indulge with safe ingredients and bring this now rotational Parm favourite to glorious life. Simple luxuries are always the best. Recipe after the jump...

// Mexican Chocolate Sauce

My spicy homemade Mexican Chocolate Sauce that pairs perfectly with a simple spade of Vanilla Gelato. Happy Cindo de Mayo Day! Recipe after the jump...

// Rossini Sherbet

A refreshingly delicious egg-free sherbet combining two favourites — our ripe, sweet and in-plentiful season strawberries, with the nutty and crunchy pear notes from a loved Italian Prosecco. Spring adventures in every scoop. Brunch and beyond...

// Friday's Fish Fry: Fried Cajun Cod {Grain-Free}

We always look forward to some type of white fish on a Friday to close the workweek, lighten things up, and take a little reprieve from meat of all kinds. And if I don't see what I'm looking for quality and reasonable price-wise, I'll open two cans of solid white tuna in water and make a rocking salad/ salad wrap, and enjoy it just as much. Next week, I'll make another easy batch in jicama or lettuce wraps for Cinco de Mayo celebrations. No breading needed. Recipe after the jump...