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2 tbsp extra virgin olive oil 2 tbsp butter 2 large onions, sliced thinly 2 15-ounce cans cannellini / white kidney beans, drained 2-3 garlic cloves depending on size, minced, grated or finely chopped ¾ teaspoon each dried oregano and thyme ¾ teaspoon black pepper 1 teaspoon kosher salt ½ teaspoon crushed red pepper flakesContinue reading “Creamy white beans with garlic and greens”

This recipe started from the cookbook “Oh She Glows Every Day”. I’ve adapted it with some of the ways I like to do things (chopping onions in the food processer for example), to use frozen chopped spinach instead of fresh (much cheaper) and to have more chickpeas (yum!). Olive oil for the pan 1 mediumContinue reading “Sweet potato, chickpea and spinach curry”

Another example of a recipe that can be found in a thousand variations, and this is just the way we like to make them. These are an at-home date night treat for us, we like them served with smoked salmon, sour cream and chives, and some dressed greens on the side. 2 pounds of russet potatoes,Continue reading “Potato Latkes”

We love one-dish casseroles, and this one checks all the boxes – flavourful, filling and really pretty healthy. Start by making your enchilada sauce (I like to do this in advance so the sauce cools to room temperature before I put the enchiladas together. I use the Cookie and Kate enchilada sauce that she’s postedContinue reading “Chicken Enchiladas”