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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Tomato and watermelon gazpacho with lump crab

BT Toronto | posted Wednesday, Jun 22nd, 2016


 Chef Jonathan Collins brings a delicious summer dish that incorporates one of summer’s favourite fruits – watermelon.


  • 500g Ripe Tomatoes – rinsed, cored, seeded and large dice

  • 350g Seedless Watermelon – rind removed and sliced into large dice

  • 1/2pc Cucumber – peeled, seeded and large dice

  • 2tbsp Fresh Basil – leaves stripped, reserve small leaves for garnish

  • 2tbsp Red Onion – peeled and large dice

  • 1/2pc Jalapeno Pepper – trimmed, sliced in half and seeded

  • 1pc Garlic Clove – peeled and sliced in half

  • 250g Lump Crab Meat

  • 75ml Extra Virgin Olive Oil

  • 1tbsp Red Wine Vinegar

  • Flaked Sea Salt

  • Fresh Ground Black Pepper


  1. Combine tomatoes, watermelon, cucumber, onion, jalapeno, and garlic in blender, blend until desired consistency

  2. Add vinegar, olive oil and season with salt and pepper, pulse to combine, check seasoning, refrigerate

  3. Serve in chilled bowls, garnish with fine dice of watermelon and lump crab meat

Courtesy of Collins Cuisine

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