Guest Post: Asparagus-Mushroom Ravioli

We have a special guest in our kitchen today! Kacey from The Cookie Writer is here and she has created one delicious dish that you’ll want to make! It’s a great dinner when you have a busy schedule coming up or need a dish the whole family will love!

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Guest Post: Grilled Portabella Mushroom Sandwich

We have some guests in our kitchen today! Philip and Mystique from Chef Sous Chef are here and they have created your next favourite summertime meal! It’s got tons of fresh flavours that you’ll enjoy with every bite. If you’ve been looking for your go-to summer meal, well here it is!

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Roasted Mushroom & Cauliflower Crisp

Guest Post: Roasted Mushroom & Cauliflower Crisp

We have a special guest in our kitchen today! Charmian Christie of The Messy Baker is here and she has an awesome recipe to share! Prepped in as little as 20 minutes, this dish makes a perfect week night dinner! Creamy on the inside, crunchy on the outside, this crisp puts a savory twist on a classic dish. Despite the three layers, this recipe is surprisingly efficient. While roasting brings out the flavour of the vegetables, it doesn’t demand your attention. By the time the vegetables are roasted, the sauce and topping are ready to go, and you’re 20 minutes away from a piping hot dish of winter comfort.

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Meatless Monday: Portabella, Pepper & Pesto Sandwich

The sunshine has finally come and I hope this time it’s to say. In warm, sunny weather my favourite go-to lunch and dinner is a simple sandwich. Sandwiches are so versatile and so easy to enjoy with whatever happens to be in your fridge. For this sandwich, I went with juicy Portabella mushrooms, red and green peppers and my favourite combo, pesto and goat cheese.

Simply fry up the veggies. You can do this in a pan or on the grill and be sure to add all of your favourites- some eggplant and onions would also be great on this!

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Vegetable Quinoa Stuffed Portabella Mushroom

This meal came together in an attempt to keep dinner simple, quick and nutritious. I’ve recently become obsessed with Quinoa. It’s got a fantastic nutty flavour and is so versatile. I’ve been using it as a simple dinner side, cold atop a salad and now, I used my leftover quinoa to stuff a Portabella mushroom.

In order to bulk up the leftovers, lots of asparagus was added to the mix. You simply can not have too much asparagus. In fact, the more the better in my books.

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