Nutty tahini, salty halloumi, and sweet corn and apple combine for a symphony of fall flavour that’s read in just 15 minutes!
Portobello mushrooms are filled with tomatoes, garlic, herbs, and mozzarella, then baked until hot and bubbling! It’s Italy in the palm of your hand. Make these pies tonight!
All the flavours of stuffing; sage, thyme, carrot, onion….but in muffin form. Cronut, watch out. There’s a new hybrid baked good in town, and it’s vying for supremacy.
Have you ever had savoury yellow plantains? Saute with garlic and kick the heat up a few notches with some chili powder. Add a good squeeze of lime, and it’s a plantain party.
There are somewhere around a billion hummus recipes on the internet. Like any good one, my version uses dried chickpeas and the magic of baking soda to make it ultra-creamy. So, what sets it apart? No garlic. It’s a bold move, but you won’t believe how delicious this hummus is. It’s hummus time.
It’s spring! And that means fava beans are in season. Roll up your sleeves and get shucking, because the internet’s favourite toast topping is about to get a new partner in crime.
It’s nutty. It’s creamy. It’s two shades of green and fifty shades of delicious. It’s favocado toast!