A vibrant basil pesto made with brown butter and pumpkin seeds. One bite and you’ll never go back to using olive oil and pine nuts!

Easy, quick, and delicious, this chile relleno soup will become an instant go-to. All the flavor of a slow-cooked soup in about ten minutes.

A perfect-for-fall pizza, topped with
roasted pumpkin, onion, garlic and thyme-infused brown butter, bubbly mozzarella and nutty gruyere.

An addictive vegetarian pizza topped with a rustic “pesto” of roasted pistachios and lemon zest, topped with a blanket of Parmigiano.

This umami gravy is perfect for poutine, biscuits and more. Double the umami in poutine by adding parmesan and truffle oil to your fries!

A light, but hearty and refreshing barley salad with briny feta and fresh basil in a tangy roasted lemon vinaigrette.

The ultimate sweet and savory indulgence, this rosemary, dijon and honey glazed bacon is a guaranteed instant favorite.

Part butter cake, part cheesecake, I call it a Peanut Butter and Chocolate “Butter & Cheese Cake”, but you can just call it delicious.

Double the carbs, double the yum. Plenty of shallots, garlic and rosemary ensure this vegetarian pizza is anything but boring.

A vegetarian pizza with so much flavor, no one will miss the pepperoni. Topped with pesto, sun-dried tomatoes, goat cheese and zucchini.

As beautiful as it is delicious, this prosciutto, cantaloupe and arugula salad with a light, citrus vinaigrette couldn’t be easier to make.