it all started with a love for food
This Lemon Zucchini and Eggplant Pasta salad is an incredible way to highlight the flavours of summer. Bursting with flavour from the lemon and fresh herbs, complementing the rich savoury bits of eggplant and zucchini. It’s delicious cold or hot, plus tastes even better after sitting in the fridge for a day or two (if it lasts that long).
These breakfast chilaquiles with eggs are extremely versatile – you can make them with green, red, or a mix of both to make your perfect chilaquiles. Fresh tortilla chips are tossed in your salsa of choice, topped with crema, crumbled queso fresco, thinly sliced red onion, cilantro, and your favourite hot sauce. Serve with an egg or two, and optionally tossed with shredded chicken.
This Spring Kale Salad is bright, fresh, and a little bit addictive. The dressing is everything. And if you’ve ever been a JOEY house salad devotee, I think you’re going to love this one. Make it once and it’ll be in your regular rotation, I promise.
This light and delicious Strawberry Arugula Salad is the perfect way to celebrate spring. Fresh strawberries and arugula are brought to life with a rich balsamic dressing, feta, red onion, and roasted sunflower seeds. This spring salad recipe is best enjoyed in late spring when …
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.
These Raspberry Coconut Tarts are filled with raspberry jam and a sweet coconut filling, topped with almond icing and chocolate. A must try!
This is my ultimate potato salad recipe – popular at parties and the perfect side dish in summer for ribs, brisket, and more. Make sure you do a double batch for a gathering because it won’t last long! Adapted from the Joy of Cooking.