Favourite recipes

I cherish the simplicity of having one go-to recipe for each dish (overnight oats, focaccia, risotto, granola, etc.) that I can customize with seasonal ingredients, what I feel like eating, or what I have on hand. That means I use recipes as a rough framework, and I often change up the ingredients. I almost always add more onions and garlic than what the recipe calls for. Perhaps I’ll use ground turkey instead of ground beef in my chili, or maybe I won’t add any meat at all. Perhaps I’ll have some zucchini I need to use up so I’ll add that to my garlic parmesan shrimp pasta. Perhaps I’ll change up the seasoning for my roasted potatoes. I don’t like coriander (cilantro) or mushrooms so you won’t find those ingredients here, but please add them where you like.

The key takeaway is that recipes become their best selves when the food ends up being the proverbial, “just right.” When you use the ingredients you want to use. When you spend just enough time cooking. When the flavours tickle your taste buds. When you feel good about eating your creation. I’d love for you to use these recipes in the same way — adjusting them to your liking.

SMALL COURSES + SIDE DISHES + SOUPS

Breakfast + baked goods + SWEETS