I know what you're thinking; didn't he recently release a cannelloni recipe? I sure did, but I bought two boxes for that first recipe and only needed one so here's another cannelloni recipe for y'all but don't worry, we're switching things up.

We're using a standard ricotta filling with the addition of extra old cheddar and sundried tomato pesto for flavour along with a store-bought arabiatta sauce for some heat to cut through what's coming next. To give this cannelloni a little extra richness and oomph, we're topping it with a gloriously rich béchamel sauce that gets so bubbly and delicious out of the oven. Served up with some grana padano and greens, this ultra-rich cannelloni dish is the perfect Meatfree Monday meal for you guys to enjoy. Head on over to the RECIPES page <3

I still remember watching Lidia Bastianich prepare gnudi on her cooking show and being incredibly inspired by the delicate little ricotta dumps. I had never heard of them before and after making them myself, realized that they were super delicious and worth the effort to prepare them. I would also like to point out that I've butchered gnudi on several occasions so putting this recipe out for you guys is a serious accomplishment lol

Essentially, gnudi are the insides of ravioli without the pasta; ricotta dumplings if you will. Held together with egg and all purpose flour, and carefully boiled until tender and fluffy. They're delicious, surprisingly light, and perfect with tomato sauce. Head to the RECIPES page.

I would like to start by saying that burrata cheese is almost impossible to find in my hometown of Windsor, Ontario. I'd only ever seen it once inside a Zehr's and the next time I went back, they'd stopped carrying it. I searched for months to find some and finally, a friend spotted some for me at a market and snatched it up. So big thanks to her because I'd still be searching relentlessly otherwise.

This recipe is about as easy as it gets and really lets the burrata be the star. We're whipping up a quick sauce with a jar of sundried tomato pesto, grana padano cheese, lemon juice, and pasta cooking water, tossing in some penne until coated and delicious, and topping our skillet with a big, beautiful ball of burrata cheese. This whole recipe is ready in under 30 so get on over to the RECIPES page <3

Ok y'all, we're ready to put an end to the work week and we need a meal that's going to be the perfect send off, my Shepherd's Pie Potatoes.

We've made an Impossible Beef filling with the help of some frozen mixed veggies and PC Brand plant-based beef broth. We've got the crispiest potato skins and the perfect mash. Now, we simply stuff our skins with the sheps pie filling and pipe our taters on top. Finish with a little melty marble cheese and your fave gravy and dinner is served. I love this recipe and can't think of anything I'd rather eat tonight than these.

​Head to the RECIPES page.

Happy Taco Tuesday everyone! We're spicing things up with my Chipotle Lentil Tacos this week and I know y'all are going to love them. First of all, they're incredibly easy to put together thanks to canned lentils. Secondly, they're flavourful AF because of spices like cumin, tajin, and chili, and heat / flave from the chipotle peppers.

A big part of what makes tacos so fabulous IMO are the garnishes. They're where you can really make your tacos special and delicious. I used crispy red cabbage for crunch, salsa verdes and chipotle mayo for saucy action, a squeeze of lim,e for acidity and freshness, and sliced green onions. I recommended cilantro as well but I didn't have any on hand. :)

​Head to the RECIPES page. 

This was literally one of my favourite sandwiches while I was in Ireland. Every convenience store had a sandwich bar and they would toast these baguettes with some egg mayo and copious amounts of cheese until glorious and melty. Then, I'd usually top with some green onion and pickled peps if they were available. It was perfection. The vinegary peppers cut through the richness of the melty cheese & egg mayo, while the crispy baguette reminded you it was the perfect vessel with every bite. 

This is good for breakfast, brunch, lunch, or any time honestly. The egg salad is amazing on its own if you want to skip the melt, but I wouldn't if I were you ;) Head to the RECIPES page.