A crowd pleaser, these vegan nachos are made with golden, tender nuckhen, crispy tortillas and spicy olives. Sure to be a movie night favourite.
A vegan wrap with bold Indian flavours made with tender, golden nuckhen. An easy and quick weeknight dinner before hockey practice, music lessons or packed for lunch.
Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and just the right amount of sweetness in the dressing.
Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing. Serve with crusty bread and cheese for an ideal hot weather meal.
The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub for roasting and in the dip.
The herbaceous flavour and aroma of wild herbs from the South of France are what makes David’s Herb de Provence blend unique. Whisk it into this easy vinaigrette and toss with your favourite greens, beans, pasta, or grain salad.
Adding David’s Bombay Curry to this quick tomato sauce cranks up the flavour in weeknight meals. The sauce is versatile and delicious simmered with vegetables, meat, fish, grains, beans or tofu.
The heat gets turned up when you add David’s Peri Peri Rub to this sauce made with charcoal-grilled vegetables. The flavours pair perfectly with roast chicken or grilled meat.
A fresh and simple sauce to serve with charcoal-grilled souvlaki, fish, and vegetables. David’s Mediterranean Rub adds extra flavour to this creamy sauce.
Traditional hummus gets a flavour makeover when you add David’s Lemon Herb Rub.
The cumin, thyme and lemony sumac in David’s Za’atar Rub give this dip authentic Arabic flavour. It’s easy to make in the oven or on the grill and is a delicious snack served with toasted pita chips.
Sweet potato and black beluga lentils make a gorgeous composed salad that’s perfect on its own for lunch or as a side for grilled chicken or barbecue ribs.