​Everyone needs a toad in the hole recipe because it's easy, nutritious, and read in what feels like seconds. Considering I do a lot of my recipe writing and testing simultaneously, everything usually takes me forever, so this recipe is a treat!

Toad in the hole is as simple as a fresh piece of sourdough and a large egg. Those are the main components. Then, it's all about what you garnish / season with that'll make this toast special. I went simple with just salt, pepper, pepper flakes, and some fresh green onion slices. Finished with additional green uns, grana padano for some nutty saltiness, a drizzle of chili oil for some welcome heat, and a pop of freshness from parsley.

​Head to the RECIPES page.

Sure, you could have any old caprese panini, but why wouldn't you want one with crispy potato slices in it? That's my thought process anyways like, what isn't made better by taters?

First, we're baking off some thinly sliced russets until the edges are nice and crispy and the centers are tender and fully cooked. Then, we're making my walnut & basil pesto, featuring hemp hearts for additional nuttiness. I love this pesto recipe y'all and so will you.

Then, it's as simple as layering our ingredients on two pieces of fresh sourdough bread and grilling until golden with melty cheese. I like to rub raw garlic on the crispy bread after it's done grilling. It brings out a lot of pungent garlic flavour which pairs beautifully with our caprese vibe.

​Head to the RECIPES page <3 

For those of you who watch the Food Network, you probably saw the Julia Child's Kitchen show that had contestants cooking in "Julia's" kitchen with challenges every week. The show was super good and also super nostalgic but what it really inspired me to do was create my own version of a classic French dish; Beef Bourguignon.

No meat allowed, so we're using cremini mushrooms as the star of this dish. Essentially, we're cooking down pearl onions, carrots, & creminis in a rich, red wine & plant-based beef sauce that reduces to a glossy, rich, and delicious gravy. I served mine over a baked potato which was FABULOUS, but you could use mashed, boiled, or even brown rice or egg noodles. Any carb as far as I'm concerned.

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This was such a fun recipe to test because I had the opportunity to do so with my sister. We both love to cook but rarely get together to do so so this was certainly a treat for me. 

First off, we're making my classic blended tomato sauce with a little wine for extra oomph. Then, we're baking off some Impossible meatballs until nice and brown, whipping up a ricotta filling, and stuffing our jumbo shells. The combination of the tender meatball with the creamy ricotta and tomato sauce is wonderful. It's kind of like a riff on spaghetti & meatballs I guess, just a little bit of a different format.

​Head to the RECIPES page and get to making this recipe. It's sissy approved ;)

I'm super obsessed with this recipe. It's hearty while also feeling light and fresh; perfect for spring / summer. 

It starts with a brown rice & cauliflower filling that includes pesto, wine, lemon, and grana padano. Once our filling is how we like it, seasoned to our taste, we're stuffing it inside some glorious vine ripened tomatoes. Then, we're whisking together a nice crumb topping and topping our beautiful tomatoes with it which when baked, will provide a crispy texture for the tender tomatoes.

They're so delicious and as I said, remarkably light. Pair them with a nice, fresh salad or simply enjoy them on their own. Head to the RECIPES page <3