After how delicious my original version came out, I started jotting down a variety of different versions of this same soup. My mind really started going here. So many different combinations of flavours, colours, and vegetables to play around with. We're starting things off with my Green Pastina!

Following the same idea, it starts off with some garlic, lots of spice, and butter / EVOO. Then, supporting veg cooked down until tender, followed by zucchini and wine. Some water brought to a boil, fresh parsley, and broccoli, simmered until tender and finished with loads of green spinach. After blending the veggies and returnign the green mix back into the pot, I boiled the Acini noodles directly in the soup until thick and finished with grana padano and lemon.

You get this rich and creamy situation, this gorgeous colour, and notes of broccoli and grana padano in every bite. So nutritious and delicious you guys. Head to the RECIPES page.

I literally went to the grocery store and hooped I'd find something to inspire me lol. I ended up spotting a loaf of garlic bread and thought huh, why not another yummy meatball sub, but on garlic bread?

I made a batch of Beyond Meat meatballs and fried those off until golden and crisp. In the meantime, I started baking a prepared garlic bread and pulled it out a few mins early. Some pesto, the meatballs, some spicy provolone, and strips of roasted red peppers. Back into the oven until melty and groegous.

It doesn't get easier y'all! Head to the RECIPES page <3

Pastina-Spiration y'all! Although I've never had a traditional bowl, I've scanned multiple recipes to get the right idea and what I'll say is, everyone does theirs a bit different. Some with eggs, some with turmeric, but in the end, what matters is that there's little tiny pastas cooked in the soup base.

I couldn't find pastina noodles so I went with Acini Di Pepe instead. Super tiny, round little noodles. After cooking down loads of onion, leek, pepper, carrot, and celery, I blended the veggies and returned them to the pot. Once boiling again, I simply cooked the noodles in the vegetable soup until al dente with a nice and thick soup that's absolutely delicious.

Silky on the tongue, so much vegetable flavour, and just the right amount of kick. This soup is total winter vibes so get on over to the RECIPES page and make this ASAP. You won't regret it.

I don't remember the exact night, but a couple weeks ago I was scrolling through Youtube vids and stumbled across the most delicious looking sandwich. It was like, a chicken parm sitch with Bolognese, and let me tell you, my mind was blown. Why didn't I ever think to do Bolognese? I knew I had to recreate that one.

I started with my fave Beyond Meat Sausage Bolognese and baked off some crispy chik'n filets from Gardein. While that finished, I grilled off some gorgeous kaiser rolls and gave them a raw garlic rub down and some finely shredded grana padano. A slather of pesto, some melty mozzarella, crispy chik'n, and rich, flavourful Bolognese sauce.

My gosh, this was one of the best sammies I've ever eaten and I am NOT exaggerating! Get on over to the RECIPES page.

A good sauce recipe is one you want to hold on to. I've played around with my Ragu / Bolognese sauces many times, but this Beyond Meat Sausage version is easily one of my faves. So much flavour from those spicy sausages, it's truly a delicious sauce.

The most important part of my Bolognese recipe is cooking it down enough. A sauce that is rushed is one that is devoid of any real richness which in my opinion, comes from the reduction from cooking for a long time.

My Bolognese features veggies, herbs, good Sauvignon Blanc, broth, milk, and almost two hours of cook time. It's a fab recipe you guys and I used it for pasta, as well as a Crispy Chik'n Bolognese sandwich I'll be sharing with y'all very soon. Head to the RECIPES page.