it all started with a love for food
Homemade sweet chili sauce has a ton more flavour and you can control the spice level and sweetness according to your taste. Even better? Trying buying Thai chiles and making your own chili paste for the ultimate sweet chili sauce.
My dad put this chili recipe in one of my school cookbooks they sold each year. My dad always used beef and pork, but I’ve used a ton of different meats to great success. My favourite spin on it is elk and adding a habanero pepper for heat. This chili is popular everywhere it goes.
We always ordered Mango Curry at this Indian restaurant called The Mango Tree. This mango curry is creamy, a little sweet, and a whole lot of flavour! It can be made as it is here or modified using any number of meat alternatives.
This recipe is delicious and a great main along with rice or a good addition to a lineup of curries for dinner. I prefer to eat over rice but this curry is perfect for dipping naan or flatbread. Freezer friendly and make-ahead friendly.
My mom’s pasta sauce is perfect for a quick weeknight dinner. Make a big batch, freeze it in individual or larger portions, and thaw on the stove in the same amount of time it takes your water to boil and pasta to cook.
This dip is the ultimate accompaniment to any Greek or Mediterranean dish. Subtly tangy and a refreshing addition to your plate. My favourite way to enjoy it is with souvlaki in a pita or rice bowl or simply just as a dip for your pita!
This curry is made rich with blended cashews, spiced tomatoes, and marinated jackfruit to make a delicious butter “chicken”. The creaminess is developed through the rich spiced sauce with only a bit of cashews and vegan butter to bring it to life.
This quick and versatile sauce is perfect to use as a thick cream substitute, alfredo sauce base, or anything else you can think of! Incredibly versatile and delicious.
Delicious, quick, and easy weeknight dinner full of veggies! Completely vegan and no compromise on the Thai curry flavour that you find in your favourite Thai restaurant.
This traditional version of Bolognese is from the Northern regions of Italy. Of course every family will have their own variation, but this is my favourite one adapted from Anna Boiardi’s recipe. It makes enough for dinner one night and leftovers to freeze for a quick weeknight dinner.