Y'all already know I love me some good egg salad. It's definitely one of my fave things to nosh on and these dainty little sliders are so noshable and delish you guys.

Once the eggs are cooked & cooled, I scooped out the yolks and mixed with mayo, zippy pickle juice, and Gravelbourg Dill Mustard. Then, everything else in the bowl, mix, and refrigerate to firm up.

I grilled up some gorgeous brioche slider buns until golden and crisp and snatched my salad from the fridge. Each slider got a nice scoop of salad and I topped each one with a slice of spicy, tangy dill pickles. These two bite beauties are so snackable and so easy to make. Head on over to the RECIPES page and get these sliders on your table ASAP <3

I had a hankering for a good meatloaf but didn't have enough to double the recipe for a loaf pan meatloaf, so that's why I decided to make these cute and delicious little mini loaves.

I started off by cooking up some veggies and tomato paste until tender. In the meantime, I soaked some sourdough in milk before adding everything and working the meaty mixture together. I divided it between 8 muffin tins, baked, and finished with that familiar ketchup glaze.

They literally took me back to my mom's meatloaf. So tender inside with a lovely outer crust from baking. That ketchup glaze was just what they needed and so nostalgic. I served mine up with this quinoa spinach scramble, but they're great paired with a variety of sides. Get on over to the RECIPES page.

Take a trip down memory lane with me you guys! Growing up, this was something my mom REALLY enjoyed, and so did we from time to time. Quite simply, she fried up hot dogs and added a can of tomato sauce beans. That was that. I add a few extras, but essentially, that's the dish.

It starts with frying up some plant-based dogs followed by a ton of onions. I loooove onions with the beans / dogs, they just work. Once the onions are tender, some Sprague Cannery Sugar Bush Baked Beans and some simmering.

I like aged cheddar on mine and I also like to top with additional diced onions for that sharp crunch to cut through the savoury richness. Easy, nostalgic, and delish. Head to the RECIPES page.

Y'all already know I love me some taters, especially a creamy tater soup. It IS soup season after all! This creamy, dreamy soup is so simple, features tons of tender taters, and a glorious combination of 4 different cheeses.

Once the veg were cooked, I added the taters and some broth. Then, all it takes is some simmering until fork tender. Some room temp whipping cream, creamy, tangy cream cheese, sharp, funky aged cheddar, mild cheddar with a habanero kick, and some nutty grana padano to round things out.

I finished my creamy bowls with some quick sourdough croutons, a dollop of sour cream, green onions, and cracked pepper. I regret running out of green onions lol, but it is what it is. Head to the RECIPES page and get yourself a bowl of this dreamy tater soup.

I'm such a sucker for frozen hashbrown patties. I've made them from scratch a couple times before and honestly, for the work involved, the frozen ones are just as good and don't take as much effort. I said what I said.

I like to give my frozen hashbrowns some oomph when it comes to snack time. They're very versatile when it comes to accompanying flavours. Everything goes with crispy, golden hashbrowns. This time, I went with one of my fave flavour combos; pickles and cheddar.

Once the browns were golden and crisp, I topped them with old cheddar and crispy, spicy dill pickles. Back into the oven and then finished with finely diced red onions and chives. Perfect for dipping in Ranch or your fave creamy dip. So snackable and so simple. Snack time doesn't have to be complicated to be delish. Head to the RECIPES page.

A good loaf of sourdough bread is kind of like, my favourite thing ever. Fresh, fluffy, dense, and the perfect vessel for a breakfast toastie that satisfies on every level.

It all starts with grilling your sourdough. Letting that bread crisp and get oh so golden before flipping and continuing on the opposite side. We want gorgeous, prominent grill marks. Then, a quick scramble with some onion, garlic, pepper, and fresh baby spinach.

This scramble is a 3 egg sitch. Once cooked to your liking, it's piled on toast and broiled under a layer of melty, funky aged cheddar. A sprinkle of green onions and your fabulous breakfast is ready. So quick, so easy, and so delicious you guys. Head to the RECIPES page.

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.