Greek Salad is probably my fave salad on this planet. While there are a ton of variations out there, they all focus on fresh produce, a wonderful vinaigrette, and tangy, salty feta cheese.

I went with a chopped variety, where everything is finely diced so that you get everything in every bite. Onion, pepper, cukes, toms, and white beans, along with pepper flakes, dried oregano, and my fave Greek dressing from Le Grec. Then, the salad sits and comes together in the fridge for an hour to bring those flavours together.

For service, I chopped some romaine into shreds and topped each serving with the bean salad. A finishing sprinkle of pepper flakes and as much feta cheese per serving as your heart desires. So fresh, nutritious, and just delish y'all. Head to the RECIPES page.

Elotes / street corn are one of my absolute favourite ways to eat fresh corn when it comes into season. Interestingly, while I was in Mexico, I didn't see it on a single menu which was quite disappointing. I thought I'd find at least one spot that sold it for sure. Alas, I just have to create a quick and tasty version at home for y'all.

I nestled a couple cobs into some unsalted butter and wrapped them up tight in tinfoil. Into a preheated oven until bright, buttery, and gorgeously golden. Assembly is so beyond simple. Slather the buttery cobs in spicy mayo, ( I used Nandos Perinaise which is like, one of my faves), sprinkle with Tajin, and finish with some crumbled queso fresco & finely diced jalapenos.

Sweetness from the cobs, spicy, smoky notes from the Perinaise, citrusy, salty vibes from the Tajin, creamy queso, and that welcome kick of the jals. Easy and so delish. Head to the RECIPES page.

You might think that after a week in Mexico, I might be tired of delicious Mexican food. The truth is, I'm NEVER tired of good Mexican eats. Favourite food on this planet by far. I was lucky to spot some Oaxaca cheese at the grocery store and immediately knew I had to make some cheesy quesadillas.

If you've never tried Oaxaca cheese, it's like a Mexican string cheese. It's kind of salty like halloumi, but melts so wonderfully. I warmed up some corn tortillas and filled them with a few slices of cheese and a couple jalapenos. Then, it's as simple as frying them on both sides until golden and melty and assembling your plates.

You can play around with the garnishes depending on what you have / can find. I went with spicy guacamole salsa, guacamole, sliced avo, some onions, and Taco Bell Baja sauce which is kind of an addiction for me lol. A squeeze of lime and these babies are good to go. Head to the RECIPES page.

I absolutely LOVE asparagus, and when spring rolls around and the price drops to a reasonable ask, I crave it all the time. I love my asparagus to still have some crisp because let's be honest, soft, mushy asparagus is criminal. My pan fried version is quick, flavourful, and keeps the asparagus perfectly tender-crisp.

Some butter, chili oil and pepper flakes to start things off. Once heated, I added the asparagus in a single layer and tossed to coat it in the melted butter & spicy goodness. Once some blistering occurred, they're flipped, given some more colour, and then finished with garlic and lemon. 

Garnished generously in the skillet and then on the plate with pecorino and some lemon wedges to finish. The perfect, quick side dish that let's asparagus shine. Head to the RECIPES page.

A good meatball sub always hits the spot, but this time we're switching things up flavour wise and trying something new. The combination of BBQ sauce & queso was one that I suspected would be fabulous together, and I was very correct.

I whipped up a batch of meatballs and once they were formed, I fried them up in a non-stick in some EVOO until golden brown on both sides and fully cooked through. Then, I tossed them in some of the PitMaster BBQ sauce I received from Food Social and returned them to the skillet to sizzle up and infuse that bbq flavour.

Assembly was simple. Super soft, pillowy sub buns, bbq meatballs with an extra drizzle of bbq sauce, a seductive drizzle of hot white queso from Drippy Dip, some red & green onions, and thinly sliced jals for a kick. So delish you guys. Head to the RECIPES page.

I am not well around deviled eggs you guys. As soon as I see them, I'm ready to tear that plate up. Why is it when you're making like, fried eggs, 2 is always enough, but when it comes to deviled eggs, my stomach suddenly does not know any restraint. They're just so addictively delicious.

I boiled off the eggs and then removed them from the heat and left them covered to finish cooking. Once strained & cooled, I peeled & scooped out the yolks into a mixing bowl with jalapeno ranch dressing, mayo, finely shredded aged marble cheddar, and other goodies. I used a hand mixer to get that combined and then piped it into the eggs.

Garnished with Kashmiri, thinly sliced green onions, and a slice of spicy jalapeno. Man these were addictive. Head to the RECIPES page.

When I had sopes in Mexico, I was reminded that the tostadas you can buy at the grocery store are basically just large, circular tortilla chips. Not the same as a home made fried corn dough, but, they can still be magical like my new Cheesy Lentil Tostadas.

For the filling, I fried up some garlic, onions & peppers until soft and then added lentils, cheesy taco seasoning mix, and broth. Simmered until reduced and finished with Monterey Jack until gooey and cheesy. While I was doing that, I had some refried beans warming up as well. I also heated up some Drippy Dip White Queso, one of the products I received from Food Social that I'm quite obsessed with.

Crispy tostadas, creamy beans, cheesy lentils, queso, salsa, and all the gorgeous, colourful garnishes. They're addictively delish y'all and available under the RECIPES tab.

When I received my goodies from Food Social, one of the items I received was Pitmaster BBQ sauce from True Made Foods. No added sugars and ingredients I could pronounce. I was super excited because I don't typically buy BBQ sauce, so I figured I'd test it out on some cheesy bbq chik'n burgers.

I baked off my favourite Gardein Supreme filets until golden and crisp. Then, I topped them off with a few spoons of the BBQ sauce and two pieces of spicy Monterey jack. Back into the oven until melty and glorious.

I grilled some brioche buns and slathered them in spicy mayo, fresh lettuce, juicy Roma tomatoes, the cheesy bbq patty, and some thinly sliced red onions. The sauce was so tasty and tangy and really popped on the sandwich. LOVE! Head to the RECIPES page.