Christopher Rivest | easy everyday recipes + home inspiration

I often get asked what started May Eighty Five, and it all began with my love of entertaining, as well as creating a positive relationship with food. As I got older, i've always made a purpose to have a meaningful relationship with food. The first big change was no distracted eating. That means sitting a table (not watching TV or scrolling on your phone) and truly tasting the food. Take an extra few seconds to plate your meal, add a garnish...even light a candle. This will make you slow down, enjoy your meal, taste what you've made and properly digest your meal...rather than giving yourself 5 minutes to inhale your dinner. Cooking is for everyone, but you don't have to be a chef to make an incredible meal. I'm certainly not. The trick is to use (as much as you can) in-season local ingredients which will elevate your dish with bold flavors. That led to experimenting in the kitchen and creating fresh, simple and quick recipes that easily come together for even the busiest of schedules. I am so excited to see where May Eighty Five will go, thanks to all of you. Your kind words, support, comments, likes are always so appreciated. Happy Friday and hope you all have an beautiful weekend ahead ❤️

There's just something about a spring refresh that feels SO GOOD! ✨ #home #bedroomideas #springrefresh

This chili lime and orange turkey roast is tender, juicy, and packed with flavour. And the best part? It’s incredibly easy to prepare, even from frozen. Made with a bold citrus-spice butter and roasted over garlic and fresh citrus, this is the kind of elevated, effortless meal that feels perfect for spring and summer hosting. Using Butterball turkey means you’re getting a proudly Canadian, high-quality protein that’s a great healthy alternative…and guaranteed to impress! #ThankfullyTheresButterball INGREDIENTS For the Turkey Rub 2 tsp salt 1 tsp ground coriander 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 2 tsp cumin 3 Tbsp brown sugar 1 tsp smoked paprika 1 Tbsp dried oregano Zest of 1 lime Juice of 1 lime ¼ cup melted butter 2 Tbsp olive oil For the Roast 1 Butterball turkey breast roast 8 garlic cloves, smashed 1 orange, sliced 1 lime, quartered 2 cups poultry broth Instructions 1. Preheat oven to 350°F. 2. In a bowl, whisk together all rub ingredients until well combined. 3. Place frozen turkey roast in a baking dish or roasting pan. Rub butter mixture evenly over the top. 4. Add smashed garlic, sliced orange, and limes around the turkey and pour poultry broth around the turkey (not on top). 5. Cook for 3–3½ hours, or until internal temperature reaches 165°F/ 74°C. 6. Let rest for 10–15 minutes before slicing. Serve with pan juices or gravy.

I'm Christopher, a professional recipe developer and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more! This salad dressing will make any salad even more delicious. This recipe only requires a few pantry staples, and you probably have all of these ingredients already at home! Ingredients ½ cup olive oil ½ red onion, diced 1 garlic clove 1 tbsp lemon juice 1 tsp lemon zest 1 tbsp creamy Dijon mustard 1 tbsp maple syrup Salt and pepper, to taste Instructions 1. Add all ingredients to a mason jar or measuring cup. 2. Blend using an immersion blender until smooth and creamy. 3. Taste and adjust seasoning as needed. 4. Use immediately or store in the fridge for up to 5 days

If you make one snack this summer… let it be this strawberry salsa! It's a healthy snack, a total crowd pleaser, ridiculously easy to make… basically everything I want this time of year. Sweet, spicy, fresh, and so refreshing! This is the kind of recipe that doesn’t disappoint. And trust me, you’re going to want to triple this recipe because it’ll be gone in seconds. Eat it by the spoonful, scoop it up with chips, pile it onto tacos, spoon it over grilled chicken, or add a few spoonfuls to your favourite greens for the easiest summer salad. INGREDIENTS 2 cups of diced tomatoes 1 cup of diced strawberries 1 minced shallot, 1/4 cup of chopped pickled jalapeño (add more or less depending on your preferred spice level) 1/4 cup of chopped fresh parsley 1/4 cup of chopped fresh mint 1 tbsp of honey juice and zest of 1 lime METHOD 1. Finely dice the red onion and strawberries. For the strawberries. 2. In a medium bowl, combine your strawberries and onions with chopped herbs, and pickled jalapeño. These simple ingredients come alive when mixed together, creating a fresh salsa that is both aromatic and tantalizing. 3. Add fresh lime juice and a bit of honey to enhance the sweet and savory flavors. The lime adds a tangy contrast that balances the sweet strawberries and spicy jalapeño. 4. Serve your salsa at room temperature to let the flavors meld beautifully. It pairs wonderfully with crispy tortilla chips, or as a fun way to top fish tacos or grilled chicken.

This isn’t your average potato salad! It’s light, tangy, and loaded with fresh herbs, tender potatoes, and added protein from tuna. The lemon mustard dressing is the real game changer here. It’s bright, flavorful, and it only gets better as it sits. Made with Clover Leaf Flaked Tuna – Dill & Lemon, this version is high in protein, made with 100% wild caught fish, and comes together so easily for a healthy, convenient upgrade. Perfect for your next BBQ or summer party! Trust me, everyone will be asking you for the recipe. @clover_leaf_seafoods INGREDIENTS For the potato salad 3 lbs baby potatoes (or Yukon gold potatoes) Pinch of salt (for boiling) ½ red onion, thinly sliced 2 cans tuna (85g each) For the dressing: 3 tbsp olive oil 2 tbsp grainy mustard Zest of 1 lemon Juice of 1 lemon (about 3 tbsp) 3 garlic cloves, minced 2 tbsp fresh dill, chopped 2 tbsp fresh parsley, chopped Salt and pepper, to taste Optional: ¼ cup chopped pickles or dill pickles DIRECTIONS Add potatoes to a pot of salted water. Bring to a boil and cook for about 10 minutes, until fork tender but not mushy. Drain and rinse under cold water to stop cooking. In a bowl, whisk together olive oil, mustard, lemon zest, lemon juice, garlic, dill, parsley, salt, and pepper. In a large bowl, combine potatoes, tuna, and onions. Pour dressing over and toss gently until well coated. Refrigerate for 30 minutes to 1 hour to allow flavors to develop. Toss again before serving and adjust seasoning if needed.

These Strawberry Muffins are soft, fluffy, and packed with juicy strawberries, hearty oats, and bright lemon zest. They’re the kind of muffins that feel cozy and satisfying yet light enough for spring mornings. Comment "MUFFINS" and I'll send the recipe right to your DMs + I'll also send you bonus tips to take this from good to bakery-level! Perfect for breakfast meal prep, afternoon coffee, or grabbing on busy mornings. And the best part? They’re actually easy to make.

Sugar in my coffee? Absolutely not. Icing on my lemon blondies? Yes ma'am. This is what peak discipline looks like...

If your bedroom still feels like winter, this is your sign for a refresh. I swapped my darker bedding for the most beautiful @onequince European Linen sheets and duvet cover in Ivory, and it instantly made my space feel lighter, calmer, and ready for spring. Made from 100% European flax, these linen sheets have that perfectly lived-in look while still feeling elevated and luxurious, and they only get softer over time. Honestly, it’s one of those small upgrades that makes everyday life feel a little better. Use code INFG-26MAYEIGHTYFIVE10 for 10% off your first order! #quincepartner

This lemon chicken orzo is the perfect weeknight dinner. Made in one pan with juicy marinated chicken, tender orzo, garlic, lemon, and parmesan. INGREDIENTS For the chicken marinade 410 g of chicken fillets ½ cup Greek yogurt 3 tbsp olive oil Zest and juice of 1 lemon 2 garlic cloves, minced ½ tsp dried oregano ½ tsp dried basil ¼ tsp black pepper For the Orzo 1 cup uncooked orzo 1 tbsp olive oil 2 garlic cloves, minced Juice of 1 lemon ¼ tsp oregano ¼ tsp basil ½ tsp salt 2 ¼ cups chicken broth DIRECTIONS In a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor). Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside. In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it. Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally. Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes until the chicken is cooked through and the orzo is tender. Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!

#ad This orange olive oil cake is light, airy, and incredibly fragrant, with the richness of olive oil balanced by the brightness and natural sweetness of Florida Orange Juice. It’s super moist, flavour-packed, and honestly… as good as it gets. Made as a one-bowl dessert with simple pantry ingredients, it’s easy to whip up but looks and tastes completely elevated. Top it with an orange whipped ricotta frosting or enjoy it just as it is. Either way, it’s a total crowd pleaser. Using @floridaorangejuiceca adds that fresh citrus flavour while keeping things simple. Did you know a 250 mL glass of 100% orange juice is an excellent source of vitamin C, an antioxidant which supports the immune system? And 100% orange juice has no added sugar. The sweetness you taste is from sugars that occur naturally in the orange. Florida Orange Juice can be found in most containers of 100% orange juice located in the refrigerated section at most Canadian grocers. INGREDIENTS For the Cake ½ cup of Florida Orange Juice 1 ⅓ cups olive oil 3 eggs 1 ¼ cups milk 1 tsp vanilla extract 2 cups all-purpose flour 1 ½ cups granulated sugar ½ tsp baking powder ½ tsp baking soda ½ tsp salt For the Orange Whipped Ricotta Icing 1–2 tbsp ofFlorida Orange Juice ⅔ cup ricotta, room temperature 4 tbsp butter, room temperature 3 cups powdered sugar INSTRUCTIONS Preheat oven to 350°F. Grease and line a 9-inch springform pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk olive oil, eggs, milk, Florida Orange Juice, and vanilla until smooth. Pour wet ingredients into dry and whisk until just combined. Do not overmix. Transfer batter to prepared pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely before removing from pan. In a bowl, beat ricotta and butter until smooth. Add powdered sugar and Florida Orange Juice, mixing until light, creamy, and spreadable. Spread or spoon the whipped ricotta icing over the cooled cake. Slice and serve. #NationalOJDay #TheOriginalWellnessDrink

This raspberry coffee cake is light, fluffy, and loaded with a juicy raspberry filling, bright, fresh lemon flavour, and a buttery streusel crumb topping that adds the perfect crunch. Infused with lemon zest and baked until perfectly golden, it’s a delicious dessert that feels both cozy and elevated! I'm Christopher, a professional recipe developer, and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more! INGREDIENTS For the cake ¾ cup sugar Zest of 1 lemon ½ cup melted butter 2 eggs 1 tsp vanilla extract ½ cup milk 2 cups flour 2 tsp baking powder ½ tsp salt 1 can of Raspberry Pie Filling For the topping 1¼ cups flour 1 cup brown sugar 1 tsp salt ½ cup melted butter INSTRUCTIONS Preheat oven to 325°F and grease a 9×13-inch baking dish. In a large bowl, rub the lemon zest into the sugar to release the natural oils and enhance the citrus flavour. Add melted butter and beat until smooth. Add eggs one at a time, then stir in vanilla and milk. Whisk until light and slightly fluffy. In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined. Do not overmix. Spread about ¾ of the batter into the prepared baking pan. Spoon the raspberry pie filling over the batter and gently spread. Top with the remaining batter and smooth the surface. In a bowl, mix flour, brown sugar, salt, and melted butter until a crumbly texture forms. Sprinkle evenly over the cake. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the coffee cake to cool before slicing and serving.