Sometimes I struggle knowing what to make for my work lunches for the week. I had been thinking about what I should do with the ground turkey I had bought. There was the dumplings, or use it as stuffing for acorn squash, and of course just making meatballs for pasta. It seemed boring to use it for pasta, which is then I thought – why not make it into a curry?
No, this isn’t vegan. It’s definitely a special occasion type of dish. For brunch. And it’s well worth the time and effort! Continue reading Egg Yolk Ravioli
Spring is in full swing. Goodbye April showers, and hello May flowers. This also means spring ingredients, and the fast approach of summer! It’s starting to warm up a little, and the sun’s out.
I’m a huge fan of crumbles/crisps. Depending on the season, and the fruits available, they’re great to make year round. In the past, I’ve made apple, but with spring, it was time to try rhubarb. Whole Foods has this amazing raspberry rhubarb crumble, and I was inspired to create a similar crumble. Continue reading Vegan Strawberry/Blueberry & Rhubarb Crumble
I ate a lot of chicken nuggets growing up. It was a staple, and when we were looking for something quick, we’d use the frozen variety. Of course, this is no longer something I do, because it’s so much easier (and MUCH better) to make your own. Continue reading Crispy Baked Chicken Strips
You may or may not know this, but I love maple syrup, the good quality stuff. Maple syrup is good on ANYTHING. Sweet, Canadian, golden goodness.
I love small hand held appetizers/pastries. Growing up, this particular pastry was made for special occasions, or really when my mom really felt like it.
Sorry for the lack of updates lately, I’ve been keeping busy, taking up new projects at work and not having had any time or inspiration to cook up some new recipes!
I can’t believe it’s already April, and here Easter is just around the corner. Time is definitely flying. I’m definitely grateful for this long Easter weekend to just relax. Continue reading Maple Miso & Dijon Salmon