a homage to adventure & plant-forward eating
I think orecchiette might be the perfect pasta shape to serve with a cream or cheese-based sauce. Hear me out! The little hat-shaped noodles hold onto the sauce in a way that I love, where some of the sauce gets trapped on the inside of …
I am challenging myself to cook with new ingredients. I love trying new things, especially when it comes to food, so this is a great challenge for me to undertake. I’ve been intrigued to try fava beans since I first saw them at the market …
There is no shortage of sourdough baking happening in my household, which means there is no shortage of sourdough discard. There are so many great ways to use up sourdough discard so nothing goes to waste, and making sourdough discard pancakes is one of my favourites. Continue reading Sourdough Discard Pancakes
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 …
I’m a bit of a meat lasagna hater. For whatever reason, I have always enjoyed vegetarian lasagna more than its meat-filled counterpart. Something about the way the cheese mingles with the vegetables is just so yummy. This Spring Lasagna recipe is a spring twist on …
I’m back with another tasty recipe for my Meals in Minutes series, the series where I share dinner recipes you can make in under an hour. I have a deep love for pita wraps and shawarma, which inspired this recipe for Chickpea and Halloumi Sheet Pan Pitas. A spiced chickpea and halloumi filling gets roasted on a sheet pan until crispy, then wrapped in a fluffy pita topped with a bright and fresh cucumber and tomato salad, a tangy yogurt sauce, and some quick-pickled red onions. Continue reading Chickpea & Halloumi Sheet Pan Pitas
To me, this Spring Crunch Salad is the epitome of spring. It has the perfect spring colour palette—shades of light green and pink; it’s full of delicious spring produce, and it’s incredibly fresh and crisp. Tossed in a tangy herby vinaigrette, each bite is bright …
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 …
When I was in Brighton, England, in early 2024, my friend and I stopped in at this adorable cafe/restaurant to get lunch and take refuge from the British rain relentlessly falling outside. On the menu they had a spiced cauliflower dish served with fluffy hummus, lots of fresh herbs, and Moroccan-inspired spices—all very up my alley. Of course, I ordered this dish, and it was mouthwateringly good. I knew right then and there I had to try remaking it at home. Flash forward two years, and I’m happy to share my Moroccan Spiced Roasted Cauliflower recipe at long last! Continue reading Moroccan Spiced Roasted Cauliflower
Brothy beans are far from a new phenomenon. For the past few years, I’ve seen so much hype for brothy beans from fellow recipe developers and cooks, so I was convinced to see what all the fuss was about. Can I just say, WOW! For …
