Kohlrabi doesn’t get the attention it deserves. You can cook it, you can eat it raw, you can turn it into a salad, a soup, a french fry, and more. In this post, we make a very refreshing kohlrabi & apple salad with fresh dill. We also make baked kohlrabi fries which are so addictive and really good for you.Read More
This broccoli crust pizza is incredibly easy, very delicious, and good for you. It can easily be made gluten and dairy free, and it comes together fast enough for a weeknight dinner.
This is a pizza for broccoli lovers!Read More
Nextovers are when you make something basic and add different twists on it for each day you eat it. This tortilla soup is a perfect nextover contender because it’s blended smooth and although it’s flavourful, it’s also fairly flexible in its flavour profile. It can be taken a few different directions. Here we’re turning tortilla soup into enchilada sauce with easy next-day enchiladas.Read More
I am obsessed with this creamy tomato tortellini soup. It hits every spot on a cozy evening at home. It’s also really easy to make, and feeds a decent sized crowd pretty easily. Make this on those nights when you want your food to hug you.Read More
I know. Kale Caesar Salad? What is this, 2015? Well, as far as ‘good uses for kale’ goes, this happens to be one of the applications I totally endorse.
I’m not one to throw kale into everything I consume. You probably won’t catch me drinking kale smoothies or eating kale chips, but something about the briny lemony garlicky goodness of homemade Caesar dressing does a real number on this tough hearty leaf, and I love it.Read More
It seems like 2018 is the year of roasted Brussels sprouts! People who wouldn't touch them on the holiday table in the past, are finally coming around to loving these little guys. All they needed was to be shown a little bit of care, and given some crispy edges.Read More
For the purpose of diving into a half squash with a giant spoon, I have absolutely no beef with taking a short cut and cook acorn squash in the microwave. Cooking squash this way, and using it as a delivery vehicle for any leftovers you might have kicking around the fridge makes for a no-fail weeknight dinner.Read More
I like to think of a baked potato as being as versatile as a sandwich. Nearly anything goes. Including lighter stuff like leafy green salads, fresh salsas, and hearty lean things like say a turkey chilli or salsa verde braised chicken thighs. Seriously though, think about it. What doesn’t go well with potato?Read More
The beauty behind the skillet salad is that the residual heat from a skillet, combined with the hot stuff you cooked in it give the more traditional leafy elements of the salad a chance to get just a little bit warm and (yes) even slightly wilted in the heat. The result is a more succulent leaf. It makes the greens a bit juicier, rather than straight up crunchy. If you’re weird about wilted greens (and I am with you in certain situations), go with a leaf that is acceptable to you in either it’s raw OR cooked form. Something like Kale, Escarole or mustard greens). If you’re one of those people who like two hour old Caesar Salad, and I know you’re out there - you’re going to LOVE this.Read More
Elotes (Mexican-style street-food corn) seem to be all over the food media these days and I think the attention is well-deserved. They're delicious. Disclaimer: This version is not at all traditional.Read More