a homage to adventure & plant-forward eating
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 …
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 sauce is a perfect example of letting asparagus shine on its own with minimal other ingredients. The lemon-caper sauce adds a lovely salty and tangy brightness to the asparagus, and everything is just better with Parmesan cheese, so I threw some shaved Parmesan on top too—delicious! Continue reading Roasted Asparagus with Lemon-Caper Sauce
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 …
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 and delicious. Continue reading Spring Crunch Salad
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, …
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 something so simple—literally just beans, some aromatics, and a bunch of water—brothy beans have so much flavour, a beautiful texture, and feel like such a sophisticated dish. This Brothy Beans & Greens is my take, which leans more towards a soup/stew with the inclusion of kale. Continue reading Brothy Beans & Greens
Tiramisu is a top-three dessert for me, and you know what is even better than classic tiramisu? Dirty Chai Tiramisu. Perhaps tiramisu is a dessert you usually reserve for ordering at an Italian restaurant and may feel a bit intimidating to make from scratch, but …
