Brunch | Qspice

PB Turmeric Cookies

A classic cookie turned on its head! The fusion of natural peanut butter and turmeric is pure flavour genius never mind that it’s a nutrition bomb.

Hollandaise Sauce

Do you love eggs benedict but only eat it at the restaurant?  Our foolproof lemony, satin hollandaise sauce that has the bonus of good fats is indeed standard home fare!  And a little goes a long way to liven up eggs, asparagus, spinach, Brussels sprouts, potatoes, cauliflower, tomatoes, broccoli, fish and seafood.

Carrot Parsnip Soup

Soup season… bring it on!  The complimentary root vegetable duo carries off a mildly sweet element while parsnips bestow their earthy, spiced notes to our blended soup.  Eating your vegetables never tasted so good.

Roast Butternut Squash Sage Soup

Ultra-cozy butternut squash soup is fall in a bowl!  Roasting these simple ingredients before making the soup is key to building that caramelized, deeply sweet flavour that we hanker for.

Fish Salpicon Boats

Fish Salpicon Boats

Salpicones are Latin American salads often concocted to repurpose cooked meat.  A hodgepodge of minced meat, fish and vegetables are bound by a thick sauce, eaten cold or at room temperature.  Salpicon is also used as a filling for things like tortillas and puff pastry or a stuffing for mushrooms and peppers.

Salad Rolls

Salad Rolls

Fresh and healthy Vietnamese inspired salad rolls are full of bright flavours, herbs and vegetables with just a bit of protein.  Magic happens when roll hits the peanut sauce – a sweet, spicy and sour elixir for all salad ingredients!

Roasted Cauliflower Head

Roasted Whole Cauliflower

Behold the roasted cauliflower head dressed to impress cauliflower skeptics and cauliflower lovers alike!  Our straightforward recipe presents itself well, tastes fantastic and is good for you… any questions?

Three Bean Asparagus Salad

July is the start of yellow bean season and this easy-breezy crisp salad will help you enjoy the lazy days of summer.  Strut your beautiful three bean asparagus salad at any gathering or on a bed of spinach trimmed with prosciutto and toasted almonds for a fine patio meal!

Fiddlehead Mushroom Saute

Fiddlehead Mushroom Sauté

These little green furled tips of ferns have a short season and are somewhat of a food lovers delicacy in North America. Fiddleheads are only available two to three weeks every year so grab them when you see them and get cooking! Their woodsy flavour is fine enough on its own but paired with morel mushrooms, this dish captures the essence of spring.

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