Plated by Liz

Plated by Liz Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Plated by Liz, Digital creator, Toronto, ON.

MasterChef Canada S8 Finalist🇨🇦
Toronto • Dentist by day, cook by night
Everyday cooking, beautifully plated
↓ Weekly recipes free on Substack(newsletter)

https://platedbyliz.substack.com/

08/05/2026

Listen, homemade ranch slays ✨
Upgrade the ol’ crudités with this dip and I guarantee, no one will be upset about having to eat their veggies. Save this recipe for the next time you’re hosting!

Homemade Ranch
• 1/3 cup plain Greek yogurt
• 1/3 cup mayonnaise
• Zest of 1 lemon + juice of half
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped chives
• 1 tbsp chopped fresh dill
• Salt + pepper, to taste

07/30/2026

This is what I make when I want a Tuesday night to feel like a Friday. 🍝🔥

A creamy, spicy pasta alla vodka made in my Lagostina Canada 125th Anniversary pan—the perfect weeknight recipe when you want something simple that still feels special.

Save this recipe for your next pasta night!

Serves 2

INGREDIENTS
• 250g dried pasta
• 2 shallots, finely diced
• 3 cloves garlic, thinly sliced
• 1 tbsp salted butter
• 2 tbsp olive oil, plus more for garnish
• 1–2 tsp chili flakes
• 1/3 cup tomato paste
• 1/3 cup vodka
• 1 cup reserved pasta water
• 1/4 cup heavy cream
• 1/3 cup grated Parmesan
• 1 handful cherry tomatoes
• Fresh mozzarella or burrata
• Fresh basil, salt, and pepper

METHOD
1. Preheat oven to 415°F (210°C). Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Roast 15–20 mins until blistered.
2. Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
3. Meanwhile, in a deep pan over medium heat, melt butter with 1 tbsp olive oil. Add garlic and chili flakes; cook 30 secs. Add shallots and cook 3–5 mins until translucent.
4. Stir in tomato paste; cook 1–2 mins until jammy. Add vodka (optional flambé: tilt pan over flame or use a long lighter, with a lid nearby). Otherwise, simmer until reduced by 75%.
5. Lower heat, add 1/4 cup pasta water and cream. Add pasta and roasted tomatoes, tossing to coat.
6. Gradually add remaining pasta water (about 1/4 cup at a time) alternating with Parmesan until silky.
7. Top with torn mozzarella or burrata, olive oil, chili flakes, Parmesan, and fresh basil.

Notes: If flambéing, keep a fitted lid nearby for safety. Don’t worry if the sauce seems too runny when adding pasta water - the sauce thickens as the pasta finishes cooking.

that was a cool day The Social ✨
07/30/2026

that was a cool day The Social ✨

07/28/2026

Peaches and burrata on a warm, grilled crust... need I say more? 🍑✨

If you’re looking for the ultimate summer hosting flex, this is it! Think of it like a savoury peaches and cream on a warm, crispy flatbread. With store-bought dough and a quick mint pesto, it comes together in no time. Save this easy app recipe for your next gathering!

Ingredients
Flatbread & Toppings:
    •    ½ lb (approx. 225g) or about ½ standard ball store-bought premade pizza dough OR store-bought flatbread/naan
    •    2–3 tbsp extra virgin olive oil
    •    2–3 large fresh peaches, halved and pitted
    •    1 ball Burrata
    •    Flaky sea salt & freshly cracked black pepper, to taste
    •    Extra fresh basil and mint leaves
    •    Optional: balsamic glaze & extra chopped pistachios
Instructions
    1    Bring dough to room temp 20–30 mins before rolling.
    2    Prepare the Mint-Pistachio Pesto (optional recipe in comments).
    3    Brush cut sides & backs of halved peaches with oil. Grill cut-side down on high heat for 2 mins (turn at 1 min for cross-hatch marks). Lower heat to medium, close lid, and cook 4–5 mins more, flipping halfway onto skins until soft. Slice into wedges.
    4    Roll dough to ¼-inch thickness (or use store-bought flatbread) and brush both sides with olive oil. Grill on high heat for 2 mins on first side (rotate at 1 min for grill marks), flip, and cook 1.5–2 mins on second side.
    5    Pat burrata dry, tear open, and distribute evenly over the warm flatbread. Nestle grilled peach wedges between the cheese.
    6    Drizzle generously with your vibrant mint pesto (recipe in comments) and optional balsamic glaze. Garnish with fresh mint, basil, olive oil, extra chopped pistachios, and flaky sea salt. Slice and serve warm!

07/27/2026

Carpaccio... but make it watermelon! 🍉

This isn’t your average watermelon salad — it’s spicy, citrusy, and so refreshing. Surprise your guests with an easy summer app they won’t be expecting!

Save this recipe for your next summer party ☀️

Ingredients
    •    ¼ medium seedless sweet watermelon, chilled
    •    1 small shallot, paper-thin rounds
    •    1 small jalapeño, paper-thin rounds
    •    ¼ cup feta or cotija cheese, crumbled
    •    Small handful fresh cilantro
    •    2 tbsp EVOO
    •    2 limes (1 for juice, 1 cut into wedges)
    •    Flaky sea salt, to taste
Instructions
    1    Slice: Use a mandoline or sharp knife to slice chilled watermelon into thin, uniform triangles. (Use the mandoline for the shallot & jalapeño too!)
    2    Assemble: Layer watermelon triangles on a large platter, overlapping slightly.
    3    Garnish: Top with shallot and jalapeño rounds. Drizzle with juice of one lime and EVOO. Finish with crumbled cheese, cilantro, flaky sea salt, and extra lime wedges.
Tip: slicing the watermelon is much easier when cold!

HBD to the silent hero behind Plated by Liz. There is truly no better! Zoey and I are the luckiest gals in the world 💕 R...
07/26/2026

HBD to the silent hero behind Plated by Liz. There is truly no better! Zoey and I are the luckiest gals in the world 💕 Rob Michael

07/26/2026

Street corn, but make it fancy! 🌽✨
This street corn and whipped feta duo is officially dinner party-worthy. The chili-lime butter is an absolute flavour bomb and comes together in minutes. Save this recipe for your next summer party!

Ingredients
Corn & Serving:
• 4 ears fresh sweet corn, husks left completely on
• Grilled sourdough for dipping
• Hot honey (or regular honey), for garnish
• 1 small jalapeño, paper-thin rounds
• ¼ cup extra crumbled feta or cotija cheese (for garnish)
• Small handful fresh cilantro leaves
• Light dusting of smoked paprika (for garnish)
• 1 whole lime, cut into wedges
Chili-Lime Compound Butter:
• ½ cup (113g / 1 stick) salted butter, room temp
• 1 clove garlic, finely grated
• 2 tsp honey
• 1 tsp smoked paprika
• 1 tsp Kashmiri chili powder
• Zest of 1 lime
• 1 tsp kosher salt
• ½ tsp ground cumin
• ¼ to ½ tsp cayenne pepper (to taste)
Whipped Feta-Ricotta Base:
• 1 cup (250g) ricotta cheese
• ⅓ cup (60g) feta cheese
• 2 tsp honey
• Zest and juice of 1 lime
• Pinch of kosher salt
Instructions
1 Soak & Grill Corn: Submerge unpeeled corn in cold water for 20 mins. Grill on high heat for 20 mins, turning until husks are fully charred.
2 Whip Cheese: Blend feta, lime juice, and honey in a mini food processor until smooth. Add ricotta, lime zest, and salt; blend until light and fluffy. Taste and adjust.
3 Make Butter: Mix softened butter with all compound butter ingredients in a bowl.
4 Toss Corn: Peel husks, briefly return cobs to the grill for grill marks (~2 mins), then slice kernels off. Toss hot corn with some of the compound butter, incorporating enough until melted, glossy, and coated. Reserve extra butter for other veggies, meat etc.
5 Assemble & Serve: Spread whipped cheese onto a platter, making a shallow well in the centre. Pile warm, buttery corn in the middle. Top with hot honey, jalapeño, extra cheese, cilantro, and smoked paprika. Serve with grilled sourdough & lime wedges!
Tip: Soaking corn in the husks creates a natural steamer so it cooks perfectly without drying out! Toss the bare cobs back on the grill for just 2 minutes after

07/21/2026

summer menu slays. this team ain’t afraid to be weird, and I’m so here for it 🤟🏼 what’s your fave dish on the menu?!

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