Stratus Restaurant
79 Wellington Street West 36th floor M5K 1J5 Toronto, ON, Canada

This rosemary and cucumber infused ginger beer makes the perfect mocktail for the weekend ahead! Ingredients: 4 cups (1 L) of ginger beer, sugar free 1/2 a cucumber, sliced... 2 sprigs of rosemary, slightly crushed Ice Extra rosemary sprigs, to serve Instructions: Add all ingredients into a jug and stir. Cover and refrigerate for between 2 4 hours. Serve over ice and garnish with extra rosemary sprigs. #TheRestaurantAbove

Baking was extremely popular during the city’s first lockdown, so we thought now was the perfect time to highlight another bread recipe you can try! This no-knead bread uses no special ingredients, equipment, or techniques and takes very little effort. Ingredients: 3 1/3 cups (430 g) all-purpose or bread flour, plus more for dusting 1/4 tsp instant yeast... 2 tsp kosher salt Cornmeal or wheat bran, as needed Instructions: In a large bowl combine flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons (390 ml) water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70F. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that’s okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. #TheRestaurantAbove

These scrumptious sweet treats are the perfect substitute for peanut butter cups. And, more importantly, they’re easy to make, so they’re the perfect afternoon activity for you and your kids! Ingredients: For the peanut butter bar: 1 cup (230 g) unsalted butter, melted and slightly cooled... 1 cup (250 g) creamy peanut butter 2 cups (240 g) powdered sugar 2 cups (240 g) graham cracker crumbs For the chocolate topping: 1 (12 oz) package semi-sweet chocolate chips 1/4 cup (65 g) creamy peanut butter Instructions: To make the peanut butter layer: Line a 9x13 baking pan with foil or parchment paper, making sure to leave some overhang for easy removal, and set aside. Combine the melted butter and peanut butter in a large mixing bowl and mix until well combined. Add the powdered sugar and continue mixing until fully combined. Then, add the graham cracker crumbs, 1 cup at a time, and mix until fully combined. Scoop the peanut butter mixture into the prepared baking pan and press it down into one even layer. Set aside. To make the chocolate topping: Add the chocolate chips and 1/4 cup peanut butter to a microwave-safe bowl. Microwave in 20-30 increments, stirring well after each increment, until completely melted and smooth. Pour the melted chocolate mixture on top of the peanut butter layer and spread it around into one even layer. Cover tightly and refrigerate for at least 1 and 1/2 hours or until the bars are firm and the chocolate topping is set. Once the bars are firm, lift them out of the pan using the overhang from the foil or parchment paper, slice, and enjoy! #TheRestaurantAbove

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Ingredients: 1 small yellow onion , diced 1 tbsp olive oil... 2 cloves garlic, finely minced 2 (14.5 oz) cans low-sodium chicken broth 1 (7 oz) can diced green chilies 1 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper Salt and freshly ground black pepper, to taste 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes 1 1/4 cup frozen or fresh corn 2 (15 oz) cans cannellini beans 2 1/2 cups shredded cooked rotisserie or leftover chicken 1 tbsp fresh lime juice 2 tbsp chopped fresh cilantro, plus more for serving Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional) Instructions: Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. Add Neufchatel cheese to soup along with corn, whole beans, and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired. Notes: If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy. #TheRestaurantAbove

While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this Vegan Cacio e Pepe cuts corners by using store-bought cashew butter. Ingredients: Kosher salt 1/3 cup nutritional yeast... 1/4 cup cashew butter 2 tbsp white miso paste 1 tbsp whole black peppercorns 16 oz dried spaghetti 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 lemon, squeezed as needed (optional) Directions: Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter, and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.) Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta. Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes. Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed. Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately. #TheRestaurantAbove

This Crock Pot Butter Chicken is creamy, spiced, and delicious - an easy recipe that's perfect for the slow-cooker. You and your kids will love it! Ingredients: 3 tbsp butter 1 tbsp vegetable oil... 1 large onion, peeled and chopped 700 g chicken breast, approx. 4 large chicken breasts, diced 4 cloves garlic, peeled and minced 1 large piece of ginger, about the size of your thumb, peeled and finely chopped 1 tsp salt 1 1/2 tbsp garam masala 1 tbsp curry powder 1 tsp paprika 1 tsp cinnamon 1 cup chicken stock, water plus a stock cube or bouillon for gluten free is fine 2 x 400ml/14oz tins of chopped tomatoes 2 tbsp tomato paste 2 tsp sugar 6 cardamom pods, sew them together with a piece of string so you can easily fish them out later 3/4 cup double/heavy cream Handful of chopped coriander to serve Instructions: Preheat your slow cooker to high. Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed. Add in the garlic, ginger, salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato paste, sugar, and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low. Remove the cardamom then stir in the cream and allow to heat through. Serve over rice sprinkled with some coriander. Enjoy! #TheRestaurantAbove

Rich and fudgy chocolate lava cakes come together with 6 simple ingredients. Ready in just 25 minutes, this easy dessert recipe always impresses. Ingredients: 6 oz (170g) high quality semi-sweet chocolate 1/2 cup unsalted butter... 1/4 cup all-purpose flour (spoon & leveled) 1/2 cup confectioners’ sugar 1/8 tsp salt 2 large eggs 2 large egg yolks Optional for topping: ice cream, raspberries, chocolate syrup Instructions: Spray four 6 oz ramekin with nonstick cooking spray and dust with cocoa powder. Or spray half of a 12-count muffin pan and dust with cocoa powder. Preheat oven to 425F. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick. Spoon chocolate batter evenly into each prepared ramekin or muffin cup. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm the tops will still look soft. If baking in a muffin pan, the cakes only take about 8-10 minutes. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates. Add toppings. Serve immediately. And enjoy! #TheRestaurantAbove

This Feel-Good Fall Salad recipe is made with the most delicious collection of vibrant, seasonal, simple ingredients. Ingredients: Salad: 1 tbsp olive oil... 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes Sea salt and freshly-cracked black pepper 1 (5 oz) package fresh arugula or baby kale 1 avocado, peeled, diced, and thinly sliced 1/2 cup crumbled goat cheese (or feta or blue cheese) 1/2 cup chopped pecans, walnuts, or almonds, lightly toasted 1/3 cup dried cranberries Dressing: 3 tbsp olive oil 1 tbsp freshly-squeezed lemon juice (or red wine vinegar) 1 tsp Dijon mustard 1 small clove garlic, pressed or finely-minced (or 1/2 tsp garlic powder) 1/2 tsp fine sea salt 1/4 tsp freshly-cracked black pepper Instructions: To Make The Dressing: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days. To Roast The Potatoes: Heat oven to 400F. Spread the diced sweet potatoes out on a medium baking sheet. Drizzle with the olive oil, and toss until the sweet potatoes are evenly coated. Season the sweet potatoes generously with salt and pepper. Then bake for about 30 minutes, or until the potatoes are tender and lightly browned/caramelized around the edges. Remove from the oven and set aside. To Assemble The Salad: Once the sweet potatoes are ready to go, add them to a large serving bowl along with the arugula, avocado, goat cheese, nuts, and cranberries. Drizzle with the dressing, and toss until combined. Serve immediately and enjoy! Enjoy! #TheRestaurantAbove

Ginger, cinnamon, and allspice bring a gingerbread flavour to this delicious hot chocolate. Intense Dutch-process cocoa powder balances the spices, and chopped milk chocolate is mixed in at the end for a creamy, rich texture. Ingredients: 6 cups milk 1/4 cup Dutch-process cocoa powder... 1/4 cup sugar 2 tbsp molasses 3 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/4 tsp allspice 7 oz good quality milk chocolate, chopped Whipped cream, for serving Mini marshmallows, for serving Directions: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg, and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder, and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows. Enjoy! #TheRestaurantAbove

This traditional beef chili recipe is perfect to warm you up on those chilly fall nights. See what we did there? Seriously though, give this recipe a try! Ingredients: 1 tbsp olive oil 1 medium yellow onion, diced... 1 lb 90% lean ground beef (swap in turkey, quinoa, or other meat substitutes) 2 1/2 tbsp chili powder 2 tbsp ground cumin 2 tbsp granulated sugar 2 tbsp tomato paste 1 tbsp garlic 1 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp ground cayenne pepper (optional) 1 1/2 cups beef broth (skip for thicker consistency) 1 (15 oz) can petite diced tomatoes 1 (16 oz) can red kidney beans, drained and rinsed 1 (8 oz) can tomato sauce Directions: Add the olive oil to a large soup pot and place it over medium-high heat for 2 minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and option cayenne. Stir until well combined. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Enjoy! #TheRestaurantAbove

During the fall, you can find fresh Ontario grown pears at your local farmers’ markets and grocery stores, so, this weekend we encourage you to get your fresh pears and give this cocktail a try! Fresh pears are super-crisp and nectar-sweet, that’s why you need the fresh lemon juice in this cocktail. It adds a bright top note and balances the sweetness. Ingredients: 2 cups water 12 ozs ripe pear slices... 2 1/2 tbsp granulated sugar 2 tbsp apple cider vinegar 2 tbsp fresh lemon juice 3 ozs gin, divided 1 1/2 cups chilled prosecco, divided Lemon peel strips Directions: Boil water, ripe pear slices, granulated sugar, and apple cider vinegar in a medium saucepan until pears soften, 10 to 12 minutes. Remove from heat; let stand 10 minutes. Transfer to a blender; add fresh lemon juice. Blend until smooth; pour into a large glass measuring cup. Chill 30 minutes. Add 1/2 oz. gin to each of 6 ice-filled glasses. Add 2/3 cup pear mixture to each glass; top each with 1/4 cup chilled prosecco. Garnish with lemon peel. #TheRestaurantAbove

We were looking for quick & easy comfort food for dinner tonight and came across one of our old favourite recipes for Chicken Alfredo! Ingredients: 2 tbsp extra-virgin olive oil 2 boneless skinless chicken breasts... Kosher salt Freshly ground black pepper 1 1/2 cup whole milk 1 1/2 cup low-sodium chicken broth 2 cloves garlic, minced 8 oz fetuccini 1/2 cup heavy cream 1 cup freshly grated Parmesan Freshly chopped parsley, for garnish Directions: In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley. #TheRestaurantAbove

These delicious fall favourites make the perfect quick and easy breakfast or snacks! They even freeze really well, so they can be saved for later! Enjoy these spectacular Apple Cinnamon Oatmeal Bars! Ingredients: 2 1/2 cups certified gluten-free old fashioned oats, divided 1 1/2 tsp cinnamon... 1/2 tsp baking powder 1/4 tsp salt 1 cup milk, any kind 1/4 cup + 2 tbsp no-sugar-added applesauce 1/4 cup + 2 tbsp pure maple syrup 1/4 cup coconut oil, melted 1 egg 1 tsp vanilla 1 Granny Smith apple, peeled and grated Directions: Preheat oven to 350F then spray an 8x8" baking pan with nonstick spray and set aside. Add 1 cup oats to a food processor or blender then process until oats have turned into flour (alternatively you could use a scant cup oat flour.) Add flour to a large bowl with remaining 1 1/2 cups old fashioned oats, cinnamon, baking powder, and salt then stir with a fork to combine and set aside. In another bowl, add milk, applesauce, maple syrup, coconut oil, egg, and vanilla then whisk to combine. Pour into dry ingredients then stir until just combined. Fold in grated apples then pour batter into prepared baking pan. Bake for 35-40 minutes, or until the edges are golden brown and the centre has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze. Notes: If you don't have a box grater, you can finely chop the apples. #TheRestaurantAbove

Looking for a delicious appetizer to treat yourselves? These easy 15-minute baked figs with goat cheese are truly incredible and make an elegant savoury appetizer! Ingredients: 6 medium-sized figs 80g or 2.8 oz soft goat cheese... 2 tbsp chopped walnuts 1 tbsp chopped sage 2 tbsp honey Salt and freshly ground black pepper to taste Instructions: Preheat the oven to 390F. Cut off the stems and make an X cut in the top of each fig halfway through. Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. Use a baking dish of your choice for this recipe. Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy! #TheRestaurantAbove

Tired of eating the same old movie snacks week after week? We know that feeling. We love chips probably too much, if we’re honest but there have been days where even our beloved chips lose their appeal. On those days, we whip up this delicious caramelized onion dip which takes everything up to another level! Ingredients: 2 tbsp unsalted butter 3 medium onions, halved and thinly sliced... 1 1/2 cups sour cream, at room temperature 1/2 lb cream cheese, softened 1 tbsp finely chopped flat-leaf parsley 1/2 tsp onion powder 1/2 tsp Worcestershire sauce Kosher salt and freshly ground pepper Potato chips, for serving Directions: In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes. Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder, and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature with potato chips. Note: The onion dip can be covered and refrigerated for up to 3 days! So, make it ahead of time so you’re ready to go when you want to start your movie. #TheRestaurantAbove

Looking for a fun activity for you and the kids this weekend? Why not try tackling these delicious pumpkin sugar cookies?!? Ingredients: For the cookies: 2 1/4 cups all-purpose flour... 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp kosher salt 1 cup butter, softened 1 1/4 cup granulated sugar, plus more for rolling 1/2 cup pumpkin puree 1 large egg 2 tsp pure vanilla extract For the frosting: 1 (8 oz) block cream cheese, softened 2 cups powdered sugar 1 tsp pure vanilla extract 1/4 tsp ground cinnamon, plus more for sprinkling Directions: Preheat oven to 350F and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined. Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart. Bake until cookies are lightly golden, about 10 minutes. Let cool completely. Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon. Enjoy!! #TheRestaurantAbove

Looking for the perfect fall twist on your favourite brunch cocktail? Enter the Apple Cider mimosa! Whatever you're celebrating this fall, you need to do it with one of these drinks in your hand! Ingredients: 2 tbsp. sugar 1 tbsp. ground cinnamon... 1 cup apple cider 1 (750-ml.) bottle bubbly Directions: On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture. Fill champagne flutes 1/4 full with apple cider, then top off with champagne. #TheRestaurantAbove

Looking for a quick and healthy breakfast that you can your kids can enjoy? Baked oatmeal has recently become a popular option, so we thought we'd share one of our favourite recipes! Ingredients: 3 cups old-fashioned oats 1/2 cup packed brown sugar... 2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp salt 1/8 tsp ground nutmeg 2 eggs 2 cups fat-free milk 1 medium apple, chopped 1/3 cup raisins 1/3 cup chopped walnuts Additional fat-free milk, optional Directions: Preheat oven to 350F. In a large bowl, combine first six ingredients. Whisk eggs and milk; stir into dry ingredients until blended. Let stand 5 minutes. Stir in apple, raisins, and walnuts. Transfer to an 8-in square baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until edges are lightly browned and a thermometer reads 160F. Serve with additional milk if desired. #TheRestaurantAbove

Since we officially welcome fall today, we thought it was time to share an incredible creamy and comforting soup recipe that gets us through the coldest nights! When you're looking for a delicious dinner for your family, give this Loaded Baked Potato Soup recipe a try! Ingredients: 4 slices bacon, diced 5 tbsp unsalted butter... 1/4 cup all-purpose flour 3 1/2 cups milk, or more, as needed 3 russet potatoes, peeled and cubed 2 green onions, thinly sliced 1 cup shredded cheddar cheese 1/2 cup sour cream Kosher salt and freshly ground black pepper, to taste Directions: Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired. #TheRestaurantAbove

Blackened fish is a Louisiana staple. The technique involves seasoning the fish well, in this case salmon, and cooking it in a very hot pan with a decent amount of butter. The results are intensely flavoured salmon with a crust-like exterior that's dark, but not burnt, and tender flaky salmon that isn't dried out from being overcooked. The salmon will have a small kick to it, but isn't overpowering. A fresh squeeze of lime juice mellows out the heat for a perfect bite. Ingred...ients: 4 salmon fillets, skin-on (about 6 ounces each) 1 1/2 tsp cumin 1/2 tsp smoked paprika 1/2 tsp cayenne (omit or decrease for a mild flavour) 1/2 tsp garlic powder (fresh pressed garlic) 1/2 tsp salt 1/2 tsp pepper Butter/olive oil substitute Instructions: In a shallow bowl, mix together cumin, smoked paprika, cayenne, garlic powder, salt, and pepper. Pat seasoning mixture onto the flesh side of each piece of salmon. In a large skillet, heat about 1 tablespoon of butter or olive oil over medium heat. Place salmon, flesh-side down, in the hot oil. Cook for 2-3 minutes, and then flip salmon with a spatula. Cook for about 2-3 more minutes, or until skin becomes crispy and fish flakes easily with a fork. #TheRestaurantAbove

Looking for the perfect weekend snack that tastes great and is good for you? This easy to make cauliflower recipe won’t disappoint. Ingredients: 1 cup all-purpose flour 2 cups panko breadcrumbs... 3 large eggs, beaten 1 head cauliflower, chopped into bite-size florets 1/3 cup honey 1/3 cup soy sauce 2 garlic cloves, minced Juice of 1 lime 1 tbsp sriracha 1/4 cup water 2 tsp corn starch 1/4 cup sliced scallions Directions: Preheat oven to 400F and line a large baking sheet with foil. In a large bowl, combine flour and cauliflower, toss until fully coated. Set up a dredging station: in one bowl, add panko breadcrumbs and in another bowl, whisk eggs and add 2 tbsp water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a prepared baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes. Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. Combine soy sauce, honey, garlic, lime juice, and sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes. Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes. Garnish with scallions and serve immediately. #TheRestaurantAbove

How is it possible that we STILL fall in love with these city lights night after night? #TheRestaurantAbove

You likely know the familiar expression, an apple a day keeps the doctor away. Studies have shown that eating more apples could be associated with a lower risk of several chronic conditions, including heart disease. This may be due to the presence of flavonoids found in apples, which are compounds that have been shown to reduce inflammation and protect heart health. Apples are also loaded with soluble fiber, which may help reduce blood pressure and cholesterol levels, both of which are risk factors for heart disease. #TheRestaurantAbove