​These are so fun and so delicious, I'm obsessed. These little crostini are inspired by the egg salad baguette melts I used to get from the shops in Dublin. I'll tell you, there were some baguette sammies I had that I still crave to this day, and the egg salad melt was one of them.  

It's as simple as toasting some sliced baguette in the oven until lightly browned, topping with some finely diced egg salad, and broiling under a layer of flavourful vintage cheddar. You get crispy from the bread, creamy and smooth from the salad, and sharpness from the cheddar. It's the perfect combination of flave and texture.

Head to the RECIPES page.

Roasting your veggies for a good tomato sauce brings out their sweetness and intensifies their flavours. Then, it's as simple as blending everything together with some cream, finishing with some butter in a skillet, and tossing with our cooked rig and some pecorino. The sauce is surprisingly light and fresh, but also flavourful and delish.

I added a super simple garlic butter to slather over a crusty baguette to go along with our pasta. I love garlic bread, especially when it's a crusty, oven baked baguette. The perfect companion to our roasted pasta.

​Head to the RECIPES page.

One of my absolute favourite things while I was in Ireland was the breakfast. The vegetarian breakfast was so abundant and it was also what reignited my love for tomato sauce baked beans. I mean c'mon, beans for breakfast? I'm sold!

That same breakfast was shoved inside baguettes at every sandwich shop you could find. It was my guilty pleasure working nights at the hostel and honestly, the only thing I looked forward to during that period lol

The baguette is toasted with melted cheese and topped with crispy hash browns, sautéed mushrooms, baked beans, and fried eggs. It's so hearty and satisfying, the perfect Sunday brunch if your plans are to relax with a happy belly on the couch. Head to the RECIPES page.

Stuffed shells were one of my mom's specialties growing up. We always died when we knew she was making shells and for good reason, they're absolutely delicious!

She would typically make two trays of shells; one with cottage cheese, and one with ricotta. Both were delicious and that's why I decided to make a version with cottage cheese. Cottage cheese is a lower fat and higher protein option which is a great substitution for ricotta.

They're super flavourful and the spicy marinara couldn't be easier. Trust me, this is a recipe you're going to want to make again and again. Head to the RECIPES page.

You guys have probably seen that viral parmesan potato thing going around. It's all over social media and everyone is living for how delicious these seemingly simple potatoes are. Well, I had to jump on this bandwagon and see what the fuss was all about because as you guys know, I love me some taters.

I switched things up a bit by using thicker potato slices which got so fluffy and beautiful inside. I also went with some heat from pepperoncini, swapped out parmesan for grana padano, and amped up the flavour with vegeta, a soup base seasoning. Not gonna lie guys, top 5 potatoes I've ever made.

Get your butts over to the RECIPES page and make these taters stat.

I love soup in every variety. Chunky, creamy, blended, hearty, all of it. The soup I create is typically a result of how I'm feeling at the time and this soup was created because everyone around me seems to be getting sick and I'm not about it. Enter my Lemony Vegetable Noodle Soup.

The soup has a lot of goodies to help stave off the sickies like spinach, turmeric, lemon, and garlic, plus, it's got the cutest little noodles. I used stellette noodles which are tiny little star shapes, but you could swap any small pasta if you can't find stellette. Finished with as much lemon juice as you desire and some pecorino, the soup is fresh, hearty, and delicious. That pop of citrus really makes it. Head to the RECIPES page.