Recipes

You haven’t lived until you’ve roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. This will become one of your favourite ways to dress up pasta. My family loves the simple rustic flavours of this dish, and I’m sure yours will too.

The best lasagna is made with two different sauces: a tomato sauce and a cheese sauce. It’s the sort of dish that’s worth taking the time to make it right, but that doesn’t mean you have to slave away in the kitchen for hours. There are lots of ways to speed up the process and still enjoy spectacular results!

There’s nothing more satisfying than a bowl full of spaghetti and meatballs and my gold standard tomato sauce. Every cook has an all-purpose tomato sauce up his or her sleeve, a perfect last-minute pasta sauce that’s just as good served without meatballs.

Sometimes what you don’t know can help you, especially when it comes to getting vegetables on the table. Kids will always eat pasta with tomato sauce but they won’t always eat their vegetablesso it can help to magically, mysteriously hide them in the sauce. This is the sort of sauce that you may end up making on a regular basis, so it’s worth investing in an immersion blender. It really speeds up the works.

This classic dish is elegantly tasty, simple and super speedy. The creamy, cheesy sauce that makes Fettuccini Alfredo so memorable easily forms when great Parmesan cheese and a splash of cream are simply tossed together with hot noodles and aromatics. This dish is at its best when you make it and serve it immediately.

Few things are as good as a steaming bowl of homemade macaroni and cheese, especially when it doesn’t come out of a box. There’s something very satisfying about making this classic dish yourself. And it tastes a whole lot better than anything made in a factory!

Whole grains are one of the tastiest, healthiest and most versatile ingredients in your kitchen. They’re also one of the easiest to cook. They simply need to simmer in water until they’re tender and ready to enjoy by themselves or as an ingredient in many other dishes.

Quinoa (pronounced keen-wuh) is one of the healthiest foods on the planet, and packed with vitamins, minerals and protein. It’s actually a seed not a grain, but it’s cooked like a grain. The rich nutty taste is perfect in a pilaf, but it’s just as good stirred into any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table.

This is one of our all-time favourite dishes, a brightly flavoured bowl of half stew, half soup and all flavour. Its spicy aromas are so tasty and addictive that you’ll never notice it doesn’t include meat. This dish is at its best when it’s served over rice.

This vegetarian version of a classic southern dish omits the traditional ham hock and replaces it with lots of bright Southwestern flavour.

This chili is packed with so much bright Southwestern flavour that you’ll never notice it doesn’t include meat, but you will notice how quickly everyone empties their bowl!

Tofu is a highly nutritious bean curd made from soy milk. It’s an excellent source of protein and very easy to cook with. There are many varieties and many ways to cook it. Pan-frying softer tofu until it resembles scrambled eggs is one of the simplest and tastiest.