I was looking to make something different for dinner. I had a handful of cherry tomatoes to use up from my garden, even this late in October! I didn’t feel like fussing too much, so I decided to throw together a crustless quiche. A few eggs, some peppers, red onion, and feta, and dinner was in the o...

After the holidays, I always seem to have quite a bit of leftover turkey and ham, even after making soup! I usually make it into something else by day two of leftovers, when you're looking for something different. This is the perfect way to use them up. 

It's simple, satisfying, and tastes even bet...

I love making soup this time of year, especially after Thanksgiving, when I usually have a turkey or ham bone sitting in the fridge. It’s such a great way to use what’s left and turn it into something comforting for the week ahead.

This Turkey & Rice Soup has become a bit of a fall tradition for me...

I had some leftover pumpkin and didn’t feel like making the usual muffins or loaf. What I really wanted was a cookie, something with a bit of spice, plenty of seeds and nuts, and just enough sweetness. So I started playing around with a recipe, and these Harvest Seed & Nut Cookies were the result.

I’ve been leaning into comfort food lately. Last week, I shared my Spiced Beef and Veggie Muffins, and this week, I’ve got another cozy recipe for you: Cottage Pie.

Technically, if it’s made with beef, it’s called cottage pie, and shepherd’s pie is when you use lamb. Either way, it’s one of those h...

I love recipes that work for just about anything, and these beef & veggie muffins are one of them. They’re simple to make, packed with protein and veggies, and you can use them for breakfast, lunch, or dinner.

Warm one up in the morning, pair with a salad at lunch, or add some sides for a quick din...

Some days, meals don’t always line up the way we want them to. Perhaps you’re running late, your workout went longer than expected, or you simply need something on hand to bridge the gap until dinner.

That’s where these Chocolate Peanut Butter Clusters come in. They’re made with simple ingredients,...

An easy weeknight dinner with bold flavours, fresh ingredients, and just the right amount of comfort.

Most of the time, I grill zucchini, but every so often, I like to stuff them and bake until the tops are bubbling and golden.

This version leans into Mexican flavours with seasoned meat, black bea...

I’ve always loved a good pasta salad. It’s the kind of dish that works for everything: quick lunches, potlucks, or an easy side at dinner. And then there’s Greek salad: crisp cucumbers, juicy tomatoes, briny olives, and that salty feta that ties it all together.

So I thought… why not bring the two ...

Fennel is one of those vegetables I don’t remember eating when I was growing up, and I think it often gets passed by in the grocery store. But it’s actually so versatile. You can eat it raw, add it to soups, grill it and drizzle with a little balsamic, roast it until it’s caramelized, toss it into p...

Some recipes just stick with you. This one was shared with me by my sister-in-law; it originally came from her friend Shauna, who always seems to know how to make simple food taste amazing. Her Salsa Chicken Pasta has become an instant hit in our house, especially with my daughter, who requests it o...

I wanted to change up my usual salad and thought, 'Why not add quinoa?' I used the tri-colour kind because I like the look and texture, but all-white quinoa works just as well if that’s what you have. It pairs nicely with the black beans, corn, and peppers I usually use, and gives the salad a bit mo...