Caesar Salad

Market Garden Salad

Cobb Salad (spicy)

Cajun Salmon

Fitness Lab's Black and Blue

Beet Salad

Harvest Salad

6oz AAA Canadian Striploin

Chicken

rice, avocado, edamame, cucumber, radish, ginger, microgreens, tomatoes, wasabi peas, spicy aioli, choice of raw salmon or tofu

Poke Bowl

rice noodles, red pepper, green onions, wasabi green peas, carrots, cilantro

Shrimp Peanut Crunch Noodle Bowl

simmered with fresh herbs, tomato, garlic, a little warmth but not too spicy, served on a bed of rice

Creole Shrimp

spinach, sundried tomatoes, Florentine sauce, sprinkled with panko crumbs.

Mushroom Trio Vegetarian Penne

bold spices, chickpeas, fresh vegetable medley, squash, ancient grains, simmered in a broth of bold warm spices

Vegetarian Spiced Stew

mussels, crab, shrimp simmered in a rose cream sauce served on a bed of penne, finished with Grana Padano

Seafood Pasta

rice, vegetables, cilantro, naan with choice of chicken or tofu

Mango Curry

baked, provolone, mozzerella, side of greens tossed in oil and vinegar, warm roll

Lobster Mac & Cheese

freshly grated Grana Padano, ground black pepper; add shrimp (5) for 15 or grilled chicken for 11

Linguini Alfredo

braised, tender, Asian inspired flavours, finished with crushed peanuts and green onion

Korean Braised Beef Short Ribs

almond crusted seared salmon with an Amaretto butter

Almond Crusted Salmon Filet

full rack, pork ribs, baked, brown – sugar Black Dog BBQ sauce

Pork Ribs

Lamb Shank

6oz AAA Canadian beef tenderloin finished with

Filet Mignon

8oz AAA Canadian beef striploin finished with a bordelaise sauce

New York Striploin

Finely mince the anchovy fillets and garlic; mash together with a fork until a smooth paste forms.

Prepare anchovy-garlic paste

Whisk in the egg yolks and lemon juice until the mixture is pale and slightly thick.

Add yolks and lemon juice

Whisk in Dijon mustard, Worcestershire sauce, salt, and pepper.

Season dressing

Very slowly drizzle in the olive oil while whisking constantly until the dressing is glossy and emulsified.

Emulsify with olive oil

Stir in grated Parmesan until fully integrated.

Finish dressing with Parmesan

Melt butter; toss bread cubes (croutons) with melted butter, a pinch of salt, and a light crack of pepper.

Butter-crouton preparation

Spread the butter-coated croutons on a baking sheet and bake at 350°F (175°C) until golden and crisp, about 6–8 minutes, shaking the pan halfway.

Toast croutons

Rinse the romaine lettuce, dry thoroughly, and tear into bite-sized pieces.

Prepare romaine

In a large bowl, add the chopped romaine and pour the dressing over; toss to coat evenly.

Dress and toss greens

Add the prepared croutons and 1/2 cup grated Parmesan; toss briefly to combine.

Add croutons and grated Parmesan

Top with shaved Parmesan, taste, and adjust with additional salt and pepper if needed; serve immediately.

Finish with shaved Parmesan and season

Romaine lettuce

Anchovy fillets

Garlic

Egg yolks

Lemon juice

Dijon mustard

Worcestershire sauce

Extra-virgin olive oil

Parmesan cheese, grated

Croutons

Unsalted butter

Parmesan cheese, shaved

Salt

Black pepper

Rinse all greens (mixed greens and spinach) and spin dry; tear into bite-sized pieces and place in a large serving bowl.

Thinly slice cucumber, radishes, and red onion. Halve cherry tomatoes. Shred carrots. Add corn kernels and avocado cubes to the bowl.

Sprinkle feta cheese over the salad and top with toasted almonds.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, white wine vinegar, honey, garlic powder, salt, and pepper until the dressing is emulsified.

Drizzle the dressing over the salad and toss gently to coat all ingredients.

Garnish with chopped parsley and additional fresh herbs if desired. Serve immediately.

mixed salad greens (romaine, butter lettuce, etc.)

baby spinach

cucumber, sliced

cherry tomatoes, halved

carrots, shredded

radishes, thinly sliced

red onion, thinly sliced

sweet corn kernels

avocado, cubed

feta cheese, crumbled

toasted almonds, slivered

fresh parsley, chopped

extra-virgin olive oil

fresh lemon juice

white wine vinegar

honey

garlic powder

salt

black pepper

Rinse and pat dry the romaine lettuce and chop into bite-sized pieces; place in a large serving bowl.

Add the diced grilled chicken breast and sliced hard-boiled eggs to the greens.

Dice the avocado and halve the cherry tomatoes; add to the bowl with greens, chicken and eggs.

Crumble blue cheese and sprinkle over the salad.

If using bacon bits that are not pre-cooked, cook bacon until crisp, drain fat, and crumble; otherwise skip.

Toss in black olives and corn kernels for color and texture.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, hot sauce, lemon juice, salt, pepper, and paprika or cayenne until emulsified.

Drizzle the dressing over the salad and toss gently to coat.

Scatter the blue cheese crumbles and bacon bits evenly over the top.

Garnish with chopped chives and serve immediately.

romaine lettuce, chopped

grilled chicken breast, cooked and diced

hard-boiled eggs, sliced

avocado, diced

blue cheese crumbles

cooked bacon bits

black olives, sliced

red wine vinegar

hot sauce

lemon juice

paprika or cayenne pepper

chives, chopped

Pat the salmon fillets dry with paper towels and set aside.

Prep salmon

Brush both sides of the salmon with olive oil.

Oil and lemon

Sprinkle paprika evenly on both sides of the fillets.

Paprika

Sprinkle garlic powder evenly over the fillets.

Garlic powder

Sprinkle onion powder evenly over the fillets.

Onion powder

Thyme

Oregano

Sprinkle cayenne pepper lightly over the fillets, adjusting heat to taste.

Cayenne pepper

Gently press the spices into the flesh so they adhere; let stand 5-10 minutes to meld flavors.

Rest

Heat a skillet over medium-high heat with a small amount of oil. Cook the salmon 3-4 minutes per side until just opaque in the center.

Cook

Serve immediately with lemon wedges on the side.

Serve

Salmon fillets

Dried thyme

Dried oregano

Olive oil

Lemon wedges

Pat steaks dry and rub all over with olive oil, then evenly coat with blackening seasoning on both sides.

Heat a heavy skillet (cast iron preferred) over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Remove from heat and rest 5 minutes loosely tented with foil.

Sear steaks

While steaks rest, cut the cauliflower into florets and steam or boil until tender, about 8-10 minutes.

While cauliflower cooks, mash the florets with unsalted butter and Greek yogurt until creamy. Fold in minced garlic, salt, and black pepper. Stir in blue cheese crumbles and adjust seasoning to taste.

Spread a generous portion of cauliflower mash on each plate. Slice the rested steaks and place on top of the mash. Drizzle any pan juices from the steak over the meat. Garnish with chopped parsley.

Sirloin steaks (8 oz each)

Blackening seasoning

Cauliflower

Blue cheese crumbles

Greek yogurt

Fresh parsley, chopped

Preheat oven

Wash and trim beets; leave the skins on for roasting or trim tops if desired.

Prepare beets for roasting

Toss beets with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast 45-60 minutes, or until tender when pierced with a knife. Cool enough to handle, then slip off skins and cut into 1/2-inch wedges.

Roast beets

In a dry skillet over medium heat, toast walnuts 3-4 minutes until fragrant. Set aside to cool.

Toast walnuts

Peel and segment the orange; remove as much pith as possible.

Prepare orange segments

Wash greens and pat dry; place in a large serving bowl.

Prepare greens

In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1/4 tsp salt. Taste and adjust with more salt or pepper as needed.

Make dressing

To the greens, add roasted beets, orange segments, and goat cheese. Sprinkle with toasted walnuts.

Assemble salad

Drizzle dressing over salad and toss gently to combine. Serve immediately.

Dress and serve

Beets, medium

Kosher salt

Mixed greens (arugula, spinach, or baby kale)

Orange, segmented

Goat cheese, crumbles

Walnuts, toasted and chopped

Red wine vinegar

Honey

Fine sea salt

Rinse the mixed greens under cold water, spin dry until completely dry, and place in a large serving bowl.

Rinse, dry, and prepare greens

Thinly slice red cabbage. Dice Honeycrisp apples. Julienne the carrot. Dice the avocado into bite-sized pieces and set aside.

Prepare vegetables and fruit

Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Roast in a 400°F (200°C) oven for 18-22 minutes until tender and lightly caramelized.

Roast squash

In a dry skillet over medium heat, toast pecans for 4-5 minutes until fragrant, shaking occasionally to prevent burning.

Toast nuts

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 0.25 teaspoon salt, and 0.125 teaspoon black pepper until emulsified.

To the greens, add cabbage, apples, roasted squash, dried cranberries, carrot, and avocado. Drizzle with the dressing and toss to combine.