You guys know I'm soup obsessed, but I tend to shy away from home made soups in the summer because the thought of something simmering and steaming up the house for 30 + minutes is not a vibe. With that being said, we had one day last week that barely hit 70 degrees. Unusual for sure, but the perfect opportunity for a satisfyingly creamy soup.

I went with a cheesy broccoli & potato because I had everything handy. Some fresh veggies, a little touch of heat, milk, broth, some simmering, and the starts of the show; broccoli and taters. Once everything finished, I folded in some creamy Boursin and aged marble.

I garnished my bowls with some shredded aged marble and more fresh chives. So creamy and dreamy & such a treat. Head to the RECIPES page.

A nice hash sitch is always a win for a hearty brunch. I decided to whip up a quick skillet hash last weekend and it was so easy and so tasty too. Minimal ingredients, some seasoning, and some perfectly fried eggs.

I started by cooking up some onions and bell pepper until they had softened up a bit. Then, I added some garlic & cubed, frozen hashbrowns I needed to get rid of. I seasoned everything liberally with Primal Palate Meat & Potatoes seasoning & continued to cook until everything was tender with some nice browning action.

To keep clean up minimal, I sent the hash to my serving dish & topped it with aged marble cheddar, wiped out the skillet and returned it to the heat with some butter & EVOO to cook my eggs. Some basting action to speed things up and I served the eggs over the hash with a finishing sprinkle of chives. Easy, hearty, and so delish you guys. Head to the RECIPES page. 

Not going to lie, I enjoyed my Buttery Cajun Cobs so much that I couldn't stop thinking about them and how many other varieties I could try using the same method. That's when I landed on Greek inspired cobs and let me tell ya, just as addictively delish as my Cajun style!

​The corn is baked in a tinfoil sort of package full of butter, pepper flakes, and lemon wedges. As the cobs cooked, I whipped up a Greek style butter with unsalted butter, garlic, lemon, Greek seasoning, and dried oregano. Once that was ready, I brushed my golden cobs right out of the oven and finished by pouring all of the remaining buttery goodness over them.

Finished with parsley and crumbled feta, these cobs were so addictive. I put 2 - 3 for servings because honestly, I could've eaten them all myself! Head to the RECIPES page.

First of all, forgive me for the lackluster photography. After I had finished it, I had every intention of transferring it to a nice serving bowl and getting some fancy shots, I just never made it there and was scooping servings straight from the mixing bowl. It happens lol

Tis the season for good pasta salads that we can have when serving up backyard eats, or for noshing on for a few days at work like me. This one featured fresh veggies, heaps of herbs, Bocconcini, salty, tangy feta, seasonings, Italian style vinaigrette, and gorgeous tri-colour rotini pasta.

After it sits in the fridge to come together, it's ready to serve up. Serve alongside burgers, dogs, or other backyard bbq goodies. It's neutral enough to pair with anything, but still has a wonderful, summery flavour. Head to the RECIPES page.