Can I just say, I'm pretty obsessed with casarecce noodles. They hold their texture so well and when cooked to al dente, have the perfect bite / chew. I literally love them so much!

I whipped up my fave pesto for this recipe which I linked in the recipe post and got to work. This is a super simple and rather quick recipe. I fried up some aromatics and spice before adding some zucchini and butter beans and bringing everything to temp. Then, I folded in some room temp whipping cream and a cheese rind to help infuse some delicious flavour in to the sauce.

Once finished, I folded in my fresh, green pesto with some pasta water until creamy and gorgeously green. Served up with fresh herbs and grana padano, it's a delightfully delicious pasta dish with hearty beans and loads of fresh flavour. Head to the RECIPES page.

I had just come off of testing my parm sliders and had red sauce & pesto leftover in my fridge without a plan. That's when I remembered seeing this idea on Instagram as I was scrolling away. I remember seeing a plate of gnocchi that had three different sauces; red, green, and white. I already had the green and red, so I knew I had to give it a try.

I made a spicy blended tomato sauce and my fave pesto recipe for the red & green. I then made my creamy garlic & wine sauce for the white. Once everything was ready, I split the cooked gnocchi between the 3 sauces and got them all sauced up. I served the gnocchi in 3 distinct portions so that the plate had those pretty Christmas colours, or Italian flag colours, however you want to look at it. It's festive, fun, and so delish. Every bite is a different flavour combination and all of the sauces pair so well together. Such a vibe. Head to the RECIPES page.

I just adore stuffing veggies this time of year. Cabbage, peppers, zucchini, all of them, they're one of my fave things to eat and they're easy peasy to put together.

I made a familiar filling with some cooked rice, seasonings, plant-based beef, white beans, and some mozz to hold everything together. Then, once the zucchinis are scooped out and stuffed, I baked them for a bit, topped them with more cheese, and finished them in the oven until golden, tender, and so delicious.

I made a fresh batch of pesto as per usual, and dressed the golden brown zucchinis with that gorgeous pesto and some herbs. They're so pretty, so tasty, and available now by visiting the RECIPES page.

I just adore crostini. I've said it before, but they're kind of the perfect app / snack. First of all, who doesn't love crispy, golden grilled bread? I'm kind of a sucker for carbs, especially in bread form lol

These Christmas coloured crostini are so easy to put together and would definitely fit that festive vibe for a get together this time of year. We've got bright green, fresh pesto, creamy white cottage cheese, fiery red pepperoncini, and gorgeous microgreens to finish. Christmas colours on top of crispy grilled bread. So cute!

You get that bright, herby flavour from the pesto, creaminess from the cheese, and a pop of heat from the pepperoncini to round everything out. So fun, so cute and festive, and so easy. Head to the RECIPES page.

If you've been following my blog now for some time, it's probably quite evident now that I'm rather infatuated with preparing fresh pesto. Controversial as it may be, I actually prefer mine blended over the food processor or even more traditionally, the mortar & pestle.

While I would eat fresh pesto made any of these ways, I just love the colour of my blended pesto and I especially love the consistency. It's so perfect for just spreading on your sandwich or burger. It's incredible mixed in to sauces, soups, or risottos at the finish and most simply, tossed with some noods and pasta water for a quick, gorgeously green and delicious weeknight pasta dish. Head to the RECIPES page and make sure to bookmark the page for easy access.

Can I just start off by saying this recipe is just fabulous. Creamy, dreamy risotto is one of my fave things to make and y'all already know I have an obsession with my vegetarian meatballs. They're juicy, tender, and on par (or better) with any meatball you've tried, I guarantee it.

I made my  tradish Impossible Meatballs that include brown rice, grana padano, and heaps of parsley, and baked them until golden and juicy out of the oven. In the meantime, I made a very simple risotto that allows the flavour fo the meatballs to take center stage.

I served up the creamy risotto and nestled juicy meatballs on top. I finished with additional grana padano, fresh parsley, and some gorgeous microgreens. Such a delicious dish you guy! Now get on over to the RECIPES page.

I'm forever missing my time in Ireland you guys, so I'm always looking for little ways to relive what I can which is typically through food. My absolute fave thing was the egg baguettes I used to get almost daily from the hot food counters.

Basically, it's a fresh baguette filled with egg scramble and baked under a layer of cheese and jalapeno until the baguette is lightly golden and cheese is melty. The contrast between the creamy, cheesy eggs, and the toasty baguette is fab.

I topped the baguettes off with some sliced green onions and arugula microgreens for a fresh, peppery finish. They're delish, easy to make, and available now under the RECIPES tab.

Not to toot my own horn here y'all, but these sliders were probably one of my favourite recipes of 2024. Every aspect of them was perfection and I'm so excited to share them with y'all.

I made a super spicy, blended tomato sauce to start and whipped up a perfectly gorgeous, green pesto. The pesto recipe I shared will be the permanent one so make sure to save it. I've tested it multiple times and it's just perfect.

I breaded and fried up some Chinese eggplant slices until golden and crisp. Chinese eggplant is smaller, thinner, and less bitter, so it doesn't require being salted and drained the way regular eggplant does.  I assembled the sliders in a cute baking dish with sauce, eggplant, mozz, eggplant, pesto, and brushed the tops with a seasoned oil.