Entrées — meal

This is a total comfort recipe for me. On a cold and rainy day, I would start by making the marinara sauce and the almond ricotta. Taking my time and letting the aromas take over the kitchen. 

Ingredients:

-500 gram jumbo pasta shells

-2 tablespoon olive oil

-3 garlic cloves minced

-5 ounces spinach leaves finely chopped

-2 cups almond ricotta

-1 chia egg

-2 tablespoon basil finely chopped + some to serve

-Pinch of sea salt and pepper

-1-1/2 cups marinara sauce

This is a serious comfort food of mine and Jonny’s. Every time we are sick or not feeling all that great, it’s either a miso soup or a warm comfy bowl of mac and cheese. There’s something about the creaminess that makes you feel instantly “comfier”.

And since Miss J has started school, she has already caught two colds... Germs really spread fast with kids! So I had to work on a plant based version that would be as satisfying as the one I grew up with.

The key, is to make sure to...

This is such a delicious and practical salad. Quinoa is packed with protein and you will feel energized every time you take a bite. You can serve it as is or you could add spinach, chard, kale, nuts, almost anything you have in your fridge.

Salad Ingredients:

-1 Cup tri-color quinoa

-3 Small to medium nectarines cut into thick wedges

-4 Medium Heirloom tomatoes cut into wedges

-1/2 Red onion thinly sliced

-1/4 of a small fennel thinly sliced on a mandoline

-Small bunch...

This is such a comforting and satisfying dish. There's nothing worse than eating a salad and feeling hungry again 40 minutes later! This one is perfect for an early lunch and will have you lasting until supper!

Ingredients:

-4 Medium beets scrubbed and trim in wedges

-1 Cup of dry lentils

-1 Tbsp avocado oil

-1/2 Large red onion

-1 Garlic cloves finely chopped

-4 Cups rainbow chard chopped in a couple inches pieces

-Champagne vinegar dressing

-Sea salt and pepper

-Flat leaves parsley

Method:

Preheat the oven at...

This is a meal I have been making for years, actually since my college days in Montreal. It has evolved a lot over time and these days I like to prepare it with a lot of flexibility when it comes to ingredients and measurements. As long as you use fresh ingredients, feel free to play with the quantities of this dish. Use your favorite olive oil and it always ends up tasting delicious.

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