​I was turned on to the idea of this recipe by a co-worker who spoke about broccoli pasta and how traditional it was in Italian cuisine. I decided to do a little searching online and was struck by how simple and wonderful the pasta dish sounded. I knew I had to recreate it with my own little spin.

This pasta recipe couldn't be easier and relies on a few, simple & fresh ingredients to create a wonderful sauce. Essentially, broccoli, garlic, and pasta water, are cooked down until the broccoli is soft and mashed in to somewhat of a sauce. Then, it's as simple as tossing your pasta, finishing with some cheese and lemon, and enjoying.

Head to the RECIPES page for my Broccoli Tagliatelle recipe <3

Ok, you guys know I love me a dumpy casserole. Everything thrown together in one dish, baked to bubbly perfection and dredged in melted cheese. I've done a similar recipe to this before and loved it, so I switched things up with this one and included a seasoned Beyond Meat crumble, and a layer of creamy guacamole.

Layers of tortillas, Mexican pintos, Old El Paso rice, monterey jack, cheddar, guac, and enchilada sauce, baked until literally perfect. The garnishes are totally up to you and what you have on hand. Don't skip the Tajin though, it's a must have in my opinion.

​Head to the RECIPES page

You guys know I'm obsessed with sliders. There's just something so fun about little, handheld sammies as opposed to their full sized alternatives.

I put a little Tex-Mex twist on my traditional Beyond Meat Meatloaf which included chipotle, Tex-Mex seasoning, Mexican chili, and enchilada sauce, and smothered it in more enchilada sauce prior to baking. Once finished, this moist meatloaf was slapped on slider buns with cheddar, red onion, and enchilada sauce, and baked until golden brown and glorious. 

These little buggers are addictive. Moist loaf, smoky chipotle, savoury cheddar, ugh, they're delish.

​Literally obsessed with this recipe for summer you guys! It's light, fresh, and super flavourful, plus, those gorgeous zuccs and scallions are giving major summer vibes.

This recipe really couldn't be easier or more delicious. The simplicity of the ingredients is what lets them all shine so well. Zucchini and green onion are cooked in a sauce of butter, wine, and pasta water until tender. Then, spaghetti is folded in and tossed until perfectly cooked. The pasta is finished with a generous amount of grana padano, lemon zest, herbs, and more scallions, until glossy and gorgeous.

​Don't sleep on this summery spaghetti. Head to the RECIPES page.

I've said this before, but manicotti are one of my favourite stuffed noodles. They have so much texture and bite to them, and all of those ridges hold on to sauce so beautifully; they're defs one of my faves.

For this batch, I whipped up a pretty classic ricotta filling which included melty pizza mozz, nutty grana, and fresh parsley, and a blended tomato sauce that included a few extra cloves of garlic, because who doesn't love garlic? 

Baked until bubbly, gorgeous perfection. Head on over to the RECIPES page <3

I have yet to meet a potato dish I didn't like, and au gratin potatoes are like, top tier for me. I loved the box variety growing up, although my mother never made enough of them and I couldn't figure out why we never doubled the taters. Like, everyone wanted seconds and how could you not? Creamy, cheesy potatoes, they're literal perfection.

My Jalapeno version takes the tradish variety and gives it a little oomph. Layers of thinly sliced russets, monterey jack with habanero, pizza mozz, sliced red onions, and sliced jals, baked in a bubbly bath of cream. There's absolutely nothing one can say wrong about a bubbly, cheesy batch of au gratins. Head to the RECIPES page.