Perfect for summer dining, these Crispy Baked Baja Fish Tacos are a fresher, healthier, and more vibrant version of their popular fried counterparts. Disclaimer: We developed this recipe in a paid partnership with Nobilo Wines and the Marine Stewardship Council (MSC) who, together, bring the best of land and sea home so we can celebrate life’s simple pleasures, sustainably. All opinions are our own. Thank you for supporting our paid work; it helps to keep this site alive so that we can continue to bring you fresh recipes and inspiring and relevant content.…
Roasted Vegetables with Couscous and Sesame Dressing [vegan]
The beauty of our Roasted Vegetables with Couscous and Sesame Dressing recipe is that you can play with it! Choose any five vegetables you like, plus a starch or grain of your choice, and whip up the sesame dressing in a Mason jar. We’ve used couscous in this version, however, rice, quinoa, farro, freekeh, or even oats would work. Roasted Vegetables with Couscous is easy, customizable, and packs perfectly in containers for meal planning throughout the week.
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Roasted Eggplant Red Pepper Dip
A simple and easy dip recipe using creamy roasted eggplant, smoky roasted red pepper, pungent roasted garlic, and the mild heat of a red finger chili. This dip will be the hit at your next get together.
Roasted Eggplant Red Pepper Dip Recipe
This recipe combines the creamy texture of eggplant, smoky flavour of roasted red pepper, low pungent sweetness of roasted garlic, and mellow fire of red finger chili to make a full-flavored, simple-to-make dip perfect for serving with pita, crackers, on sandwiches, or any other place your palate craves a little zing.
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Rosemary Pumpkin Biscuits & Smoky Mushroom Gravy
Southern inspired Rosemary Pumpkin Biscuits with Smoky Mushroom Gravy that make any weekend or holiday table extra celebratory!
We’re a week post-Canadian Thanksgiving and while most of the country has returned to their regularly scheduled menus, I’m stuck on gravy and biscuits and leftover turkey on roasted-celery-studded bread. I’m a glutton for holiday flavours, what can I say.
My dad joined us for dinner last Monday, and while I was happy to make a meat main course for him and my husband, I had my sights set on a rich red wine and mushroom gravy that was a little out of the ordinary for them. To my surprise, and I’m sure theirs (when I tell them), neither said a word about the switch but both ended up licking their plates.
I consider it a huge success when my meat and potatoes family swoons over a vegetarian swap out in place of super traditional, don’t-dare-leave-it-out holiday menu items. After that win, I wanted to experiment a bit more… who doesn’t need an excuse to “test” gravy all week?…
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