it all started with a love for food
This homemade lasagna bolognese is my pride and joy. Made with fresh homemade pasta, ricotta, ragù alla bolognese and stacked over 6 delicious layers. This is how my mom made it growing up – so lets call it the Canadian version of a traditional lasagna …
This quick and delicious garlic scape arrabbiata uses the scape from hardneck garlic that is harvested in late May-mid June. The delicate garlic flavours hold up well to the 15 minute simmer with the grape tomatoes and the result is a rich yet delicately flavoured pasta sauce that will have you sneaking back for seconds! A touch of spice is added from the calabrian chili peppers and fresh thyme to round out all the flavours.
This traeger mac and cheese recipe is, in my humble opinion, the best. Why? It only needs one kind of cheese while still boasting fantastic flavour. It’s not overly rich (but appropriately so) and it’s so easy to make! You can even make it in …
This Shrimp Pesto Pasta recipe is one of those meals I forget exists because it’s almost too easy. In under 20 minutes you can have a delicious, impressive pasta dish on the table. It’s even tasty cold as a pasta salad! Using store-bought or previously made homemade pesto makes this recipe a breeze.
Fresh homemade pasta is NOT something to be scared of. With only 2 ingredients and detailed instructions, homemade pasta can be on your table within 2 hours. The chewiness, the flavour, and the satiety of fresh pasta is unrivaled. This easy and delicious pasta recipe uses readily available pantry/fridge staples and doesn’t require any fancy equipment.
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 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.
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.
This recipe is an adaptation of my favourite bolognese sauce but made vegan with mushrooms. This sauce works perfectly to serve a family of 4 for dinner plus 4 servings to freeze! Makes enough for a 5 layer lasagna.
Making meatballs with my favourite meat alternative did not disappoint! Not only was it delicious, but they formed perfect meatballs, didn’t fall apart, and got nice and crispy on the outside while being juicy on the inside!