a homage to adventure & plant-forward eating
Asparagus season is one of the true joys of spring. I love asparagus because it is so versatile; it can be used in salads, soups, quiches, and tarts, or just served on its own with minimal dressing up. This recipe for roasted asparagus with lemon-caper …
There was a period when every time I went out for Thai food, I ordered the green curry. Thai green curry is so comforting and delicious, and surprisingly very quick and easy to make at home. This Shrimp Green Curry recipe is inspired by my …
Brunch food is my favourite category of food—anything brunch and I’m in—specifically savoury brunch food. When I was in university, I used to order this potato and egg breakfast skillet from our on-campus restaurant, and it was so good; tbh, I could go for that right now. I knew I needed a breakfast skillet recipe on the blog, but I wanted to step away from the traditional egg and potato combo, so instead my root vegetable & egg skillet recipe uses sweet potatoes and beets as the base. Everything is cooked in one large skillet, so minimal mess, and is on the table in under an hour. Continue reading Root Vegetable & Egg Skillet
If you know me, you know I love any and all tricks to reduce food waste. This Carrot Top Pesto recipe is a perfect example. It uses the greens from carrots, which are usually discarded, to create the base for the dreamiest pesto sauce or …
