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.
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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)
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I know, I know, you can buy good granola all over. But homemade granola is a beautiful thing. It means you can splurge on quality ingredients and add in exactly what you want (hate figs? sub with dates or apricots!).
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Squash soup for squash soup lovers! I’ve made various iterations of butternut squash soup in the last few years. Sometimes mixed with root vegetables or cut with a generous squeeze of orange juice at the end. In this recipe, the initial sautéing of the celery and onion give the soup depth, and the spices and herbs: turmeric, paprika,
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I’m sure we all have our favourite dessert that goes with our coffee or chai. Mine is a toss up between the perfect chocolate chip cookie or a slice of cake – depends on the time of day,
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If you follow me on Instagram, you have probably seen me making this sabzi for the last couple of months. In Urdu, sabzi refers to cooked vegetables.
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This salad is inspired by the abundance of parsley at the middle eastern restaurants I grew up eating at. That, and the ever presence of cucumbers in the quick salads my mother made. I serve it with Pakistani food because it’s light, tart, and bright,
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All the summer produce was calling to me, and the result was this pasta. I realize it’s not an efficient use of pots, but sometimes when I get an idea this is what happens. For what it’s worth, it’s my fave pasta I’ve made this summer, so I’m sharing it anyway! Just use it as a framework to do it your way. Share any tweaks you make!
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I remember the first time I had pesto. It was a warm summer evening in Toronto’s Little Italy; we were at Vivoli, sitting street-side on the patio. I’d never tasted anything like it.
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This is a very Sana type meal. I love things that come together in 30 mins, with fresh vegetables, pasta (of course!), and straight out of the pan
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This is the smoothie you see baby dancing to in my insta-stories. It’s the one I make most often for myself and the kids. I love it because it has a good amount of greens, blueberries full of antioxidants
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Whenever I see a deal on broccolini, I grab it. It’s much easier to prep than regular broccoli and I love the way it looks – the long stalks and branchy tree-like tops. When broccolini is done right it’s caramelized,
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Every Friday night Ali and I watch a movie with the kids – they actually call it “Friday Night Movie Night” lol. We have a fun dinner – like tacos or bolognese, sometimes takeout, making a point to really enjoy it.
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If dessert was a love language, mine would probably be chocolate chip cookies. My idea of heaven is a stash of cookie dough in the freezer, the smell of them baking,
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My mother says teaching me to cook Pakistani food is like speaking to a toddler: “Is that a bird, Mama?” “Yes it’s a bird.” “A bird Mama!” “Yes that’s a bird.” “It’s a bird?” “Yes, sweetie, a bird.” In similar fashion, our conversations go something like this:
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Earlier this year I wasn’t feeling well. I had horrible heart burn, stomach pain, and my hair was falling out in shocking amounts (an iron deficiency) – oh, and there was a pandemic lockdown and the kids were home indefinitely.
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i d e a – I got very excited about these za’atar roasted potatoes. The trick was to be pretty heavy handed with the spice, just like the manaqish (a middle-eastern flatbread) bubbling with cheese and a layer of za’atar we used to get in Kuwait – glorious.
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