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Sweet Potato Black Bean Quesadillas

3/31/2021

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Sweet Potato Black Bean Quesadillas

Prep Time: 20 Min
Cook Time: 35 Min

Yields: 4 Quesadillas

Preheat oven to 400 F

In a medium sized mixing bowl, toss together the sweet potato cubes along with the EVOO, chili, cumin, oregano, garlic, onion, and a generous amount of salt and cracked pepper. Spread cubes out in a single layer on a baking sheet. Bake for 12 minutes, stir, flip, and return to the oven for another 10 – 12 minutes until tender. Taste and season with additional salt if required.

Begin heating a large frying pan set to medium heat. To assemble quesadillas, lay out your tortilla on a flat surface and put half a cup of cheddar on one half of the tortilla. Top with a few scoops of the roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 Tbsp. of salsa and top with ½ C of the Monterey jack cheese. Fold the tortilla over the filling and gently press it down.

Grocery List

4 Large Tortillas
540ml can Black Beans, drained & rinsed
2 C Old Cheddar, shredded
2 C Monterey Jack, shredded
5 C Sweet Potatoes, peeled & cut into approximately ½” cubes
1 Tsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Dried Oregano
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
2 Tbsp. EVOO
8 Tbsp. Prepared Salsa
Sour Cream
Fresh Cilantro – Garnish
Sea Salt / Cracked Pepper

Place the quesadilla into the frying pan without any oil or anything. Let it get nice and golden brown (about 2 minutes) before carefully flipping it onto the opposite side and continuing to cook for another 2ish minutes. Continue until all 4 quesadillas are fried up.

Slice them in half and serve each quesadilla with a couple dollops of sour cream, some fresh cilantro, and additional salsa if desired. ENJOY!

Seasoned and perfectly roasted sweet potatoes ready to be stuffed inside quesadillas.

Cheesy and delicious.

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Bolognese Brunch Toasts

3/28/2021

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SunDay BrunCh Vibes

Another Sunday is upon us which means it's time for brunch toasts! These have quickly become one of my favourite things to enjoy for weekend brunch. For one, they're versatile AF, everything tastes good piled on top of a perfectly grilled or toasted piece of fresh bread. Even the toast itself is variable you know? Sourdough, Italian, French etc, as long as it's fresh, it's the perfect piece of bread for brunch toasts.

Here's a couple things to keep in mind for my Bolognese Brunch Toast recipe below;

THE SAUCE - I shared a recipe for bolognese that I absolutely love and if you've got the time, it's worth the half hour of effort. However, don't be shy to open up a jar of your fav bolognese for this recipe because it will be delish.
Don't hesitate to swap out the bolognese sauce for your favourite Italian style sauce. Vodka sauce, tomato sauce, marinara etc., they'd all work perfectly and be delicious. Just make sure it is a thicker sauce otherwise you'll have a messy toast.
DON'T SKIP THE GARLIC RUB - Rubbing the grilled pieces of toast with gently smashed garlic kicks the flavour of this toast up several notches. You'd be amazed how much garlic flavour comes through with a simple rub down.

Bolognese BruncH Toasts

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Toasts

Begin heating the EVOO, pepper flakes, and garlic for the sauce in a medium sized pot set to medium heat. Once the garlic starts to pop and sizzle, (about 1 min) add the onions and season with salt and pepper. Stir and cook 5 -6 minutes. Stir in the tomato paste and continue to cook for another 2 minutes, stirring often.

Pour in the plum tomatoes and mash them up a little bit. Once the sauce begins to boil, add ½ tsp. sea salt and the fresh basil. Reduce heat to medium low, cover, and simmer for 20 minutes. Use an immersion blender to puree the sauce until smooth. Remove half of the sauce and keep it in a separate pan. Fold in the YVES ground to the remaining half of the sauce and let that simmer for 3 – 4 minutes until the veggie ground is warmed through.

Use the reserved tomato sauce to thin out your Bolognese if desired. Otherwise, it can be stored in an airtight container in the fridge for 5ish days or frozen for 2ish months.

Grocery List

4 Pieces Fresh Sourdough Bread
2 C Prepared Vegetarian Bolognese (See Recipe Below)
4 Large Free-Range Eggs
EVOO
Fresh Basil
Fresh Parsley, chopped
2 cloves Garlic, gently crushed
Red Pepper Flakes
Sea Salt & Cracked Pepper
Grana Padano Cheese

BOLOGNESE

4 Tbsp. EVOO
1 Yellow Onion, chopped
4 cloves Garlic, crushed
1 Heaping Tbsp. Tomato Paste
796ml can Plum Tomatoes
14 g Fresh Basil
½ Tsp. Red Pepper Flakes
½ Tsp. + Sea Salt
340g package YVES Italian Ground Round

Begin heating a grill pan set to medium heat. Brush each side of the slice with EVOO and place them on to the grill pan for about 2 minutes per side or until toasty and grilled to desired crispness. Rub each side of the toasted bread with the gently smashed cloves of garlic.

In the meantime, begin heating 1 Tbsp. of EVOO in a large, non-stick pan set to just about medium heat. Once heated, carefully crack in the 4 eggs and season them each with sea salt, cracked pepper, and red pepper flakes. Let them go for about 2 minutes before adding a little water to the lid of the pan and flipping it over to cover the pan, steaming the tops of the eggs. Keep covered until whites are set and yolks are at desired doneness.

For service, ladle over about ½ of the prepared Bolognese sauce over your grilled toast. Top with your fried egg and garnish with freshly grated grana Padano, fresh basil, and chopped parsley. ENJOY!

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Leek & Cremini Mushroom Skillet Pot Pie

3/26/2021

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Leek & Cremini Mushroom Skillet Pot Pie

Prep Time: 20 Min
Chill Time: 30 Min +
Cook Time: 50 - 55 Min

Yields: 6 - 8 Servings

In a medium sized mixing bowl, whisk together the flour and salt. Drop in the cold, cubed butter and begin cutting together with a pastry cutter. Continue until everything starts to look crumbly. Drop in 1 Tbsp. of ice water and fold together with a spatula. Continue with water until dough is forming and then use your hands to continue to gently fold together. Transfer loose dough to a floured surface and gently work together to form a dome. Wrap firmly in plastic wrap and refrigerate at least 30 minutes.

In the meantime, begin melting the butter in a 12” skillet set to medium. Once melted, add the pepper flakes, leeks, onions, celery, and fresh thyme sprigs. Season with salt and pepper, stir, and cook for 6 – 7 minutes. Add the mushrooms, season once again with salt and pep, and continue to cook for another 3 or so minutes. Add the cubed potatoes and asparagus, season once again with salt and pepper, cover, and continue to cook for 5 minutes.

Stir in the flour until raw flour has disappeared completely. Cook another 2 minutes, stirring often to cook out the raw flour flavour. Next, slowly pour in the broth making sure to scrape the bottom of the skillet for crusty bits. Stir in the milk and wait for everything to come to a boil. Once boiled, add the ½ tsp. sea salt, garlic powder, onion flakes, and dried thyme. Reduce heat to medium low and simmer for about 10 minutes until liquid has cooked down and thickened quite a bit. Taste, adjust salt if desired, and remove thyme sprigs. Stir in the parsley and grana Padano cheese and remove from heat.

Grocery List
CRUST

1 ¼ C AP Flour
½ C Cold, Unsalted Butter, cut into cubes
½ Tsp. Sea Salt
5 -7 Tbsp. Ice Water

POT PIE

4 Tbsp. Unsalted Butter
3 Leeks, halved lengthwise and sliced
1 Yellow Onion, diced
2 stalks Celery, chopped
454g Cremini Mushrooms, quartered
½ Bunch Asparagus, ends trimmed and roughly chopped
2 ½ C Yellow Potatoes, cut into approx. ½ “ cubes
4 sprigs Fresh Thyme
2 Heaping Tbsp. AP Flour
1 ½ C 2% Milk
1 ½ C PC Brand Plant-Based Chicken Broth
¼ C Fresh Parsley, chopped
½ Tsp. Red Pepper Flakes
½ Tsp. Dried Thyme
1 Tsp. Onion Flakes
1 Tsp. Garlic Powder
½ Tsp. + Sea Salt
Cracked Pepper
2 Tbsp. Grana Padano Cheese, grated
1 Large, Free-Range Egg

Preheat oven to 425 F

Remove your dough from the fridge and drop it onto a floured surface. Flour a rolling pin and begin rolling from the middle of the dough out in a straight line. Continue to do this, rotating the direction you are rolling from the middle until you have rolled the dough out about an inch and a half larger than the diameter of your skillet. Place the rolling pin at one end of the dough and fold the dough over it, gently rolling until you have the whole dough on your pin. Drape it over your skillet carefully to cover the entire open surface.

Fold in the dough to form a crust around the entire edge of the pie. Use your index finger to press a crease into the crust using your thumb and index finger on the opposite hand to pinch around the crease from the opposite side. Continue until your crust is finished. Cut an “X” slit in the center of your crust to allow steam to escape.

In a small bowl, whisk together the egg and a splash of cold water. Brush the egg mixture over the entire crust including the edges.

Bake for 20 – 25 minutes until crust is golden brown. Remove from oven and set onto a wire cooling rack. Cool briefly before digging in. ENJOY!

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Cheesy Garlic Duchess Potatoes

3/22/2021

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Cheesy Garlic Duchess Potatoes

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: Approximately 20 Pieces

Peel and cut the potatoes into wedges. Place them into a large pot filled with enough cold, salted water to cover the potatoes. Set to medium high and bring to a boil. Once boiled, reduce the heat slightly and allow the potatoes to cook for about 15 minutes or until fork tender.

Strain the potatoes and allow them to steam for a moment before returning them to the same pot on medium heat. Leave the potatoes unattended for a minute before mashing them together with the cream, half the melted butter, salt, pepper, nutmeg, garlic, and shredded cheddar. Mash until everything is combined without over mashing which will yield gummy potatoes. Taste and add salt / pepper if desired before mashing in the yolks just until combined.

Preheat oven to 425 F

Let the potatoes cool long enough that they won’t be burning your hands while you pipe them. Place the potatoes into a piping bag fitted with the star tip and spray a large baking sheet with cooking spray. Pipe the potatoes in small mounds, starting at one end and working in a circular pattern, building them up as you continue to pipe. Continue creating potato mounds until all of the mixture has been used. (Approximately 20 equal sized duchess potatoes.)

Using the remaining 2 Tbsp. of melted butter. Gently brush each of the duchess potatoes until coated in the butter. Sprinkle each one with sea salt.

Place into the oven to bake for 20 – 25 minutes until piped edges are golden brown and bottoms are nice and golden as well.

Serve garnished with fresh chives & ENJOY!

Grocery List

2 Lbs. Potatoes (Yukon or Russet)
2 Tbsp. Unsalted Butter
¼ C Unsalted Butter, melted
2 cloves Garlic, crushed & pressed
1 C Extra Old Cheddar, shredded
3 Large, Free-Range Egg Yolks
¼ Tsp. + Sea Salt
¼ Tsp. Cracked Pepper
Few Dashes Nutmeg
Fresh Chives - Garnish

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Beef & Potato Stroganoff Soup

3/19/2021

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Beef & Potato Stroganoff Soup

Prep Time: 25 Min
Cook Time: 45 Min +

Yields: 5 - 6 Servings

Begin heating a 12” skillet on medium and add the Beyond Beef. Season the beef with salt and pep & break up the beef as it continues to cook for 5 or so minutes or until browned. Strain the beef on to a plate and keep it covered. Add the butter to the skillet with the remaining Beyond grease along with the onion, light portions of green onion, pepper, celery, carrot, and the pepper flakes. Season liberally with sea salt and pepper, stir, and cook for 7 minutes.

Next, add the corn and potatoes. Season once again with salt and pep, stir, and cover. Cook for 5 minutes. Stir in the flour until no patches of white remain. Continue to stir and cook for another 2 minutes to cook out the raw flour flavour. Stir in the red wine, worc sauce, and browning sauce and add the beef back to the pot. Next, slowly whisk in the plant-based beef stock, making sure to scrape the bottom of the pan to loosen up the tasty bits.

Bring the soup to a boil. Once boiled, add the garlic & onion powders, dried chives, bay leaves, and ½ tsp. sea salt. Reduce heat to medium low, cover, and simmer for 20 minutes or until potatoes are tender.

Remove the soup from the heat and whisk in the cream cheese, sour cream, old cheddar, and fresh parsley. Pluck out the bay leaves, taste, and adjust salt if desired.

For service, serve with a dollop of sour cream, some fresh chives, and additional grated cheddar. ENJOY!

Grocery List

340g package Beyond Beef
3 Tbsp. Unsalted Butter
1 Yellow Onion, diced
½ Bunch Green Onions, sliced & separated (light and dark)
3 stalks Celery, diced
1 Carrot, peeled & diced
2 cobs Fresh Corn, corn removed
3 C Yellow Potatoes, diced
1 Bell Pepper, diced
2 Heaping Tbsp. AP Flour
2 Tbsp. Red Wine
2 Tbsp. Worcestershire Sauce
1 Tsp. Browning Sauce
5 C PC Brand Plant-Based Beef broth (Veg broth Is Fine)
¼ Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Dried Chives
2 Bay Leaves
1/3 C Full Fat Cream Cheese, room temp
2 Tbsp. Full fat Sour Cream
¾ C Old Cheddar, shredded
¼ C Fresh Parsley, chopped
½ Tsp. + Sea Salt
Cracked Pepper
Fresh Chives - Garnish

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Sheet Pan Nachos

3/17/2021

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Sheet Pan Nachos

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4 - 6 Servings

Preheat oven to 400 F

Empty the refried beans into a small sauce pot set to medium low. Cover until warmed through.

Scatter half the tortilla chips over a large baking sheet. Top with half the cheese, half the black beans, and dollops of the refried beans. Top with remaining chips, cheese, black beans, and refried beans.

Place into the oven to bake for 10 minutes until cheese is melted and chips along the outside of the tray have browned a little bit. Remove from oven and set onto a wire cooling rack.

Garnish with chopped tomatoes and onions, crumbled feta, sliced avo, and lime wedges. Serve with dollops of sour cream and salsa if desired. ENJOY!

Grocery List

300g bag Organic Corn Tortilla Chips
1 C Old Cheddar, shredded
1 ½ C Monterey Jack, shredded
398ml can Refried Beans
1 C Black Beans
255g package Medley Cherry Tomatoes, quartered
½ Red Onion, chopped
2 Avocados, sliced
Fresh Cilantro – Garnish
Crumbled Feta – Garnish
Limes, quartered
Sour Cream
Salsa - Optional

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Green Shakshuka

3/14/2021

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Green Shakshuka

Prep Time: 15 Min
Cook Time: 20 Min

Yields: 4 Servings

Begin heating the butter and EVOO in a 12” skillet set to medium heat. Once melted, add the leeks, pepper flakes, and a good pinch of salt. Stir and cook 5 minutes. Add the zucchini, green onions, and a good pinch of salt and cracked pepper. Stir and continue to cook for 3 minutes. Add the spinach and season liberally with salt and pepper. Cover the skillet and let the spinach cook down until wilted. Stir in the fresh parsley & lemon juice and continue to cook for another minute or so.

Heat up a grill pan and brush both sides of each piece of bread with EVOO. Grill both sides for about 2 minutes until crispy and grill marks are evident.

Make 4 small wells in the pan and carefully crack in the eggs. Season each egg with salt, pepper, and pepper flakes. Cover the pan and cook for approximately 5 minutes or until whites have set and yolks are at desired doneness.

Place the skillet on a wire cooling rack. Garnish with fresh chopped chives, cilantro, and crumbled feta cheese. For service, serve one egg and green shakshuka over a grilled piece of toast along with some sliced avo and additional herbs. ENJOY!

Grocery List

4 Pieces Sourdough Bread
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
4 Large Free-Range Eggs
1 small Zucchini, cut into half moons (About 1 C)
½ bunch Green Onions, roughly chopped
1 Leek, halved lengthwise and sliced
8 C Fresh baby Spinach
¼ C Fresh Parsley, chopped
½ Tsp. + Red Pepper Flakes
Sea Salt / Cracked Pepper
Fresh Chives – Garnish
Fresh Cilantro – Garnish
Feta Cheese
2 Avocados, sliced
½ Lemon, juice

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Corn Rings

3/12/2021

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Corn Rings

Prep Time:
Cook Time:

Yields: 12 Pieces

Preheat oven to 400 F

Melt the butter, along with the chili, garlic, onion, and Cajun seasonings in the microwave until fully melted. Remove from the microwave and stir. Use tongs to dip the corn rings into the spiced butter, making sure to coat it thoroughly in the spices. Place them on a plate and continue until all of the rings have been dipped. There will be butter remaining.

Preheat a skillet to medium heat. Once heated, place the corn rings into the skillet, season them individually with sea salt, and let them sizzle away for approximately 3 minutes or until a nice sear has developed. Flip and use a basting brush to brush more of the butter on to the seared sides of the rings. Season again with salt and continue to cook for 2 more minutes.

Place the skillet into the oven to bake for 10 minutes. Carefully flip the rings and return them to the oven for 5 more minutes.

Remove from oven and place corn rings on a serving platter. Serve with ranch, fresh chives sprinkled over top, and some corn skewers for picking up individual rings. ENJOY!

Grocery List

2 Cobs Fresh Corn, sliced into 6 Equal Sized Rings
¼ C Unsalted Butter
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Chili Powder
½ Tsp. Cajun Seasoning
Sea Salt
Ranch For Dipping
Chives - Garnish

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Potato & All The Uns Cream Soup

3/10/2021

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Potato & All The Uns Cream Soup

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 - 6 Servings

Begin melting the butter in a large sauce pot set to medium heat. Once melted, add the pepper flakes, leeks, yellow onion, shallots, green onions, and red onions. Season with sea salt and cracked pepper, stir, and cook for 7 minutes. Add the cubed potatoes, season again with salt and pepper, cover, and cook for 5 minutes.

Sprinkle in the flour and stir until everything is nicely coated and no patches of raw flour remain. Stir and cook for another 2 minutes. Slowly pour in the chickenless broth making sure to scrape the bottom of the pot for any crispy bits. Pour in the milk and cream and bring the soup to a boil. Once boiled, add the onion and garlic powders, bay leaf, white pepper, and ½ tsp. sea salt. Reduce heat to medium low, stir, cover, and simmer for 15 - 20 minutes until potatoes are tender. Taste and adjust salt / pepper if desired.

With 10 minutes remaining in the soup, heat up a small frying pan filled halfway with vegetable oil on medium heat. In a small bowl, toss together the sliced leeks, flour, and a few pinches of salt and pepper. Test the oil often by dipping a piece of the leek into the oil looking for rapid bubbling. Once heated and ready, drop a handful of the floured leeks into the oil and fry them up for about two minutes or until the rapid boiling stops. Strain to a paper towel lined plate and season with sea salt. Continue until all leeks have been fried and salted.

For service, pluck out the bay leaf and serve garnished with fresh, chopped chives, crispy leeks, and some additional pepper flakes if desired.

Grocery List

4 Tbsp. Unsalted Butter
2 Leeks, halved lengthwise and sliced (1/2 Leek Reserved)
1 Yellow Onion, diced
2 Shallots, diced
½ bunch Green Onions, roughly chopped
½ Large Red Onion, diced
4 ½ C Yellow Potatoes, cubed
2 Heaping Tbsp. AP Flour
2 C PC Brand Plant-Based Chicken Broth
2 C 2% Milk
½ C Whipping Cream
½ Tsp. Red Pepper Flakes
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. + White Pepper
1 Bay Leaf
Cracked Pepper
½ Tsp. + Sea Salt
Fresh Chives - Garnish

CRISPY LEEKS

½ Leek, sliced
2 + Tbsp. AP Flour
Sea Salt
Cracked Pepper
Vegetable Oil for Frying

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Chilaquiles

3/7/2021

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Chilaquiles

Prep Time:
Cook Time:

Yields: 4 Servings

On medium heat, begin heating enough vegetable oil in a large frying pan to cover one layer of tortillas. Cut the street style tortillas into quarters. Test the oil often by dunking a tip of the tortilla in, waiting for it to bubble pretty rapidly. Once heated thoroughly, add in the tortilla wedges in batches, making sure not to overcrowd the pan. Cook them about 2 minutes before flipping and letting them finish for another minute or two until golden brown. Strain the chips on to a paper towel lined tray and hit them with sea salt immediately out of the fryer. Continue until all chips have been fried.

Empty the contents of the enchilada sauce into a large, 12” skillet. Use the plant-based chicken broth to rinse out the can of enchilada sauce (about half the cans worth) and pour that into the sauce as well. Bring to a boil over medium and once boiled, reduce the heat to medium low and simmer for 5 minutes.

Fold the chips into the sauce and continue to stir and fold everything together until the chips are fully coated. Continue to simmer for another 5 minutes, stirring occasionally. Taste and add salt if desired.

In the meantime, heat some EVOO in a large, non-stick frying pan set to medium. Once heated, crack in the eggs and season them each with salt, pepper, and pepper flakes. Cook until whites are set, and yolks are barely set. A runny yolk is a necessity in this one!

For service, sprinkle the Monterey jack cheese over the chilaquiles and then place the eggs on top of the skillet. Sprinkle with crumbled feta, fresh cilantro, and dollops of the green tomatillo salsa. Serve up one egg with some of the chilaquiles and garnish with a lime wedge, a few dashes of your favourite hot sauce, dollop of sour cream, and fresh chopped chives. ENJOY!

Grocery List

20 Pack Street Style Corn Tortillas
Vegetable Oil for Frying
EVOO
4 Large Free-Range Eggs
296ml can Red Enchilada Sauce
PC Brand Plant-Based Chicken broth
Prepared Tomatillo Salsa
2/3 C Monterey Jack Cheese, shredded
Fresh Cilantro
Sour Cream
Feta Cheese
Hot Sauce
Fresh Chives, chopped
2 Limes, cut into quarters
Sea Salt
Red Pepper Flakes
Cracked Pepper

PSA: I broke one of the yolks on the way to this pan unfortunately, and I feel like it's the only noticeable egg lol. Broken egg aside, it's a beautiful dish garnished with feta, cilantro, and shredded Monterey jack cheese.

The chips remained crispy even after simmering in the sauce for a few minutes.

I garnished my serving with some pickled hot peppers, chives. and additional feta. So delicious!

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R E C I P E S

Sweet Potato Black Bean Quesadillas

Sweet Potato Black Bean Quesadillas

Bolognese Brunch Toasts

SunDay BrunCh Vibes

Bolognese BruncH Toasts

Leek & Cremini Mushroom Skillet Pot Pie

Cheesy Garlic Duchess Potatoes

Beef & Potato Stroganoff Soup

Sheet Pan Nachos

Green Shakshuka

Corn Rings

Potato & All The Uns Cream Soup

Chilaquiles

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