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blood orange + beet salad

In March, the weather slowly shifted from negative degrees to single digits, and it felt euphoric for those of us who live through the Canadian winters. We had friends coming over on Sunday for a casual lunch, and I envisioned a salad that captured the change of the seasons.

favourite things ~ august edition ~

In two weeks Mikhail will be in full day school. I’m in this weird space where I’m both sad for this stage to end, but also ready for a new phase of life. I’ve been waiting for it for months and months, wondering what it’ll be like to have quiet, space, and time.

favourite things ~ october edition

October in Toronto feels like being in a movie. The perfect sweater weather days paired with streets that look like you’re in Thneedville from the Lorax – leaves turned golden yellow and burnt red. Porches are lined with fat, misshapen pumpkins and fuchsia mums,

olive oil apple crumble

A crumble is simple yet feels special. It’s the answer to the bag of apples sitting on your counter or the overzealous amount brought home from apple picking.

rice noodles with crispy tofu and kale (gf + df)

This is a meal you’ll want to make over and over again. It consists of crispy pan-fried tofu, sautéed kale, lots of ginger, and slippery rice noodles that cook in minutes.

cucumber and melon salad with feta, za’atar and basil

I had this salad at the Mandolin Aegean Bistro in Miami last week. It’s probably one of my favorite places in the city. Tables set under a canopy of trees, stringed lights,

yellow and red lentil dal / moong and masoor dal

Dal is a weeknight staple in our home. It’s filling, straightforward, and delicious. Bonus points for it being vegan! A basic dal (that’s what my mother called it)

simple banana bread (gf + df)

This banana bread has gotten us through many a quiet evening in the pandemic. But we all know that banana bread is beautiful anytime. It’s soul level nourishing, filled with whole ingredients, and the perfect slice of something I’m looking for.

provençal eggs ratatouille

’ve always been intimidated by making a shakshuka: eggs poached in a tomato, peppers, and onion mixture. I’ve had friends make it for me, and it always feels unique and memorable. The eggs ratatouille from Maman is a provençal take on this renowned dish

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