Tag Archives: Main Courses

Mixed Paella


I’m back with another post from my Spain trip back in November (yes, I know it has been six months…).

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Swedish Turkey Meatballs


I’m back! I’ve been busy this past month attending two international conferences, one held in my hometown, and another in Madrid this past week, where I presented some work. It was really exciting, and Madrid was such a lovely city. And then there was also Canadian Thanksgiving in between, which was fun to do.

IMG_2475I’m hoping I can be more active, but at least I’m trying! I will try to blog about my travels this past summer as well, because…there was just so much good food to be eaten!
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Turkey Meatball Curry


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?

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Egg Yolk Ravioli


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


Crispy Baked Chicken Strips


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


Maple Miso & Dijon Salmon


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


Rustic Beet Pasta


Fresh pasta. Why haven’t I discovered you before? And no, I’m not talking about the fresh pasta you can find in a refrigerated section of a grocery store. I’m talking about the real deal. That’s right – making it from scratch!

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