it all started with a love for food
These Rhubarb Streusel Muffins are the perfect vessel to highlight the incredible flavour of rhubarb in the spring. These muffins are fluffy, lightly sweetened, and bursting with fruit. Topped with a buttery, crumbly streusel topping.
This delicious lemon herb rice pilaf is difficult to stop eating! It’s my favourite base for a Greek souvlaki bowl or as a delicious side to any Mediterranean meal.
When I’m feeling under the weather (or feel like I need some fibre), I often make this lentil vegetable soup. This healthy soup is lightly spiced with a curry blend, along with fresh garlic, onion, carrot, celery, parsnip, potatoes, and rich chicken broth (or veggie).
This is my favourite quick and healthy side dish when I’m making Mexican food and need to get some veggies on the table. My Mexican Corn and Black Bean Salad is great as a side dish, in a steak taco, or as leftovers eaten straight out of the fridge. It’s an all-purpose, delicious and robust salad that’s perfect in those hot summer months (or even in the dead of winter – it’s so delicious!).
Pozole Rojo is all about the toppings. Honestly, it’s my new favourite stew because of the deeply rich (but not too spicy) broth, the tender pork, bright fresh toppings, and crunchy additions like tortilla chips (totopos) and cabbage. It’s amazing!
Moroccan Rice Pilaf is warmly spiced, aromatic, and full of texture from dried fuit and toasted nuts. This version is quick to make and pairs with almost anything – braised lamb, roasted vegetables, grilled meats, or even a chickpea stew.
These easy sautéed green beans are incredibly quick to whip up and only need a couple ingredients. All you need is fresh lemon juice, salt, and pepper to make your green beans outstanding!
This Traeger pepperoni pizza made in a baking pan with olive oil results in a crispy, light & airy crust without heating up the house!
This is a recipe I truly only make in the summer. There’s just something extra special about cooking Mexican rice with veggies entirely from your garden. Their own incredible flavours shine here, and the tomato, cilantro, jalapeno addition gives it just enough kick to make it pair incredibly with tacos, enchiladas and more!
I came across a random recipe using apricot jam as a marinade/glaze for chicken and I was absolutely sold! I always have an abundance of apricots each year because of our fruit trees and I never eat jam on its own. Enter Ginger Apricot Chicken …