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• Stir in the tomato paste and season again with a sprinkle of salt & cracked pepper. Cook another few minutes before adding the wine. Stir and simmer until the wine has almost entirely reduced. Pour in the broth & water and increase your heat slightly to bring your soup to a boil. Once the soup starts boiling, reduce your heat to a simmer and stir in the vegeta, cheese rind, lentils, beans, and potatoes. Season again with a pinch of salt & pepper.​

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• Cover with a tilted lid and simmer 25 - 30 minutes until your soup has reduced a touch and your taters are softened up. Turn off the heat, pluck out the cheese rind, and stir in the parsley & finely shredded grana padano. Let the soup sit off the heat covered for 5 minutes or so. Taste and adjust your salt & pepper if needed / desired prior to serving up your bowls.
• For service, ladle soup into your bowls and garnish with more finely shredded grana padano and some parsley. Additional soup can be stored in an airtight container in the fridge for 4 days. ENJOY!

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• Preheat your oven to 425 F. 
• Get the filets onto a parchment lined baking sheet and sprinkle each one with Greek Seasoning, pepper flakes & salt. Once preheated, bake according to package directions. Make sure to flip halfway through for even browning. Remove and set onto a wire cooling rack to cool while you assemble the bowls quickly.​

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• Stir your salad and then taste. I didn't find it needed more dressing, but if you like yours saucier, stir in more now prior to serving. Scoop as much salad as desired into two shallow serving bowls, patting it down slightly in the bowl to try and even it out. Slice the crispy chik'n and arrange that in center of the bowls. Next, divide your grape tomatoes between both bowls, nestling them next to the chik'n. Lastly, as much feta crumbled as your heart desires piled next to your tomatoes. Place a few pieces of pickled onions next to your feta before drizzling the bowls with tzatziki sauce & finishing with green onions.
• Serve & ENJOY!

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• Preheat your oven to 450 F
• Once the dough is room temp, sprinkle flour on an 12" x 12" square baking sheet and get your dough on the tray. Stretch your dough to fit the tray, trying your best to get the dough evenly worked for best results. In all honesty, a slightly larger tray would be fine too as my outer crust was rather thick and fluffy, but I didn't mind whatsoever.​ Spoon vodka sauce around the pizza leaving about 1/2" around the perimeter for the crust. Top with the shredded mozz, reserving a tiny bit for the top. Next, arrange the sliced peppers and onions around the pizza. Cut the meatballs into thirds, halves, or chunks, however you'd like, and arrange the meatballs around the pizza. Be generous! Lastly, sprinkle the pizza with red pepper flakes and finish with the shredded mozz you reserved.​

This past week, I had two days off consecutively which almost always leads to creating some delicious recipes. With that being said, I was feeling a bit off / uninspired and honestly, I just didn't want to cook. By dinner time on the second day, I decided I should at least try and create something for the sake of my blog / posts for Instagram, so I got up and planned out a golden and gorgeous saffron risotto. Things went downhill quickly.

After doing all of my prep, I started cooking and when I opened my brand new Saffron, realized it had been compromised by bugs. My goodness was I ticked off. Not only was my entire recipe focused around saffron, but that sh!t is expensive lol. Anyways, I was feeling rather dejected, but I decided to just make a classic risotto instead. You can't beat a creamy risotto, right? So, I got to toasting my arborio rice and started thinking, "Huh, I should probably find something fun to top this with so it's a bit more exciting.". I decided on baking a chik'n patty I had left in the freezer from a brand I tested and didn't much care for and some fresh broccoli florets.

Once my risotto was buttery, rich and creamy, I was ready to plate it up. I got my risotto into my serving bowl, topped it with the florets, and once again, watched as things unfolded before me. I sliced up the patty and as I transferred it from my cutting board to my bow, dropped it all over the floor. To say I was ticked would be an understatement. 

Needless to say, I should've accepted that I was uninspired and not in the mood to cook because honestly, everything went wrong lol I will say though, the resulting risotto was absolutely delish despite all of my kitchen hurdles lol So, that's the story here. Enjoy this risotto, but know that it came with a series of disappointments that led me here. Luckily, it all tasted great in the end. 

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• For the broccoli, I simply tossed the florets with EVOO, salt & pepper flakes, and baked them off at 425 F until slightly charred. Flip as needed for even colouring. I may have overcooked mine a bit, but I didn't mind the bitterness against the extremely cheesy & rich risotto. Monitor your broccoli of course lol, but don't worry if it goes a little over.
• Now, you'll ladle in a scoop of broth, stirring occasionally as the rice simmers and reduces. Add your cheese rind at this point as well. Continue to add broth one ladle at a time, stirring when needed to avoid any scorching when the broth has been absorbed. Make sure to add a pinch of salt & pepper with every round of broth. Continue until the rice is al dente, creamy, and rich. You may not even need all of the broth. When your rice is almost perfectly cooked, add your last ladle of broth and remove your skillet from the heat when your risotto is at your desired creaminess. Some like a really creamy one, while others prefer a stiffer risotto.
• Pluck out the cheese rind and stir in the pecorino and remaining two tablespoons butter. Taste and season with salt / pepper if needed / desired.
• Serve immediately. Drizzle your serving (s) with chili oil, top with the roasted broccoli, a generous amount of finely shredded pecorino, some green onions, and basil to finish. ENJOY! 

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• Assembly - Start by spreading red pepper hummus on each pita followed by laying out a few slices of lettuce, tomato, red onion, and a good pinch of cracked pepper. Next, divide the seasoned strips between your pitas and top with a drizzle of tzatziki sauce, a sprinkle of crumbled feta, and some gorgeous arugula shoots.
• ENJOY! 

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• Carefully remove the dish from the oven and flip your taters around a bit in the dish. Season again with a good pinch of salt & pepper. Return the dish back to the oven for another 15 minutes until your taters are fully cooked and your bubbly sauce has reduced a touch. 
• Switch the oven to BROIL HIGH / 500 F and let them sit under the broiler for a couple minutes until some nice colour has developed. 
• Remove and set your dish onto a wire cooling rack. Use a rubber spatula to gently smash the lemons, releasing addition lemony goodness into the dish. Sprinkle your parsley over your potatoes and let them cool in the dish for a couple minutes before transferring them to your serving plate. Make sure to snatch up that garlic as well! Spoon the lemony sauce over your potatoes, you won't need all of it, but it's full of spicy flavour. Season the taters one last time with a pinch of salt & pepper, a final sprinkle of parsley, some crumbled feta cheese, and then your arugula shoots to finish.
• ENJOY!

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• To assemble, I slathered Perinaise on the top and bottom buns. I also added ketchup, mustard, and pickled hot peppers to the top buns. Next, lay out a few slices of crispy, fresh lettuce and some thinly sliced red onions. Top with your cheesy patties and your sliced pickles. Close em up, serve & ENJOY!
• I enjoyed mine with some pasta salad and tempura baked pickles which were the perfect compliment. 

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• In the meantime, get the romaine into a medium sized mixing bowl followed by MOST of the tomatoes, onions, & cukes. Add the parsley and a good pinch of pepper flakes. Add your desired amount of dressing and toss to combine. Transfer your salad to a large serving plate / 2 smaller plates. 
• Once the strips are ready, you'll nestle them in the center of the salad. Then, using the leftover tomatoes, cukes & onions, arrange them around the top of the salad followed by as much feta and dill as your heart desires. 
• Serve and ENJOY!

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• Begin heating a good splash of EVOO in a non-stick set to just below medium. Once heated, add the pepper, onion, and a good pinch of salt & pepper. Stir and cook about 5 minutes until your veggies have softened up a bit. Pour in the whisked eggs and start stirring and working the outside of the skillet into the center as the eggs firm up. Once the eggs have cooked to a nice, fluffy scramble, separate the eggs into two equal sized piles and lay a slice of cheddar on top of each pile. Remove the skillet from the heat and over your pan.

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• Toast the English muffins until nice and golden. Slather them with butter and Perinaise on both sides along with a few dashes of hot sauce. Pile on your cheesy scramble, close up the sammies, and ENJOY!