Summer Salad with Cucumber, Radishes + Fresh Dill

This salad screams summer with crunchy radishes and fresh dill - it’s the perfect accompaniment to your next bbq.


Happy Monday!!! We are officially into our second week of July which is so hard to believe, I mean once July is here the rest of summer really flies by doesn’t it? This year we keep saying that we are going to really enjoy the nice weather and get outside more which also includes barbecuing as much as possible.

For me, one of the things that bring back the most summertime memories is fresh dill. Both my mom and my grandma use to grow it in their gardens and so even the smell reminds me of summer. We would have fresh dill on so many different things, and while this salad wasn’t something thing that graced out table it easily could have since we grew basically all of the ingredients.

The combination of fresh cucumbers and spicy radishes gives crunch and contrast to the tender spring mix and tart lemon - but really dill is the star of this show! I feel very strongly that fresh dill is a must in this recipe, though that being said I haven't actually tried it with dried dill. But like anything else when you can use fresh - do it.

So run and don’t walk to get some fresh dill - your summer dishes will never be the same!


prep time 15 minutes

assemble time 5 minutes

total time 20 minutes

servings 4


6 radishes

1 long English cucumber

1 bag mixed greens

2 tbsp fresh dill chopped

1 lemon

1 tsp dijon mustard

3 tbsp olive oil

salt + pepper


On a large serving platter lay out spring mix then top with thinly sliced cucumbers and radishes.

In a small bowl combine chopped dill, the juice of the lemon, dijon mustard and olive oil. Whisk together then season with salt + pepper. Drizzle dressing over the salad then serve immediately.


Maple Glazed Bacon Wrapped Carrots

These maple bacon carrots are the perfect addition to any dinner table!


Ok, so Easter is almost here and it’s time to post the obligatory extra yummy, only eat a couple of times of year vegetables. But I guess you can look on the bright side and say at least your eating vegetables right!

When I first made these carrots Aaron said they were the best carrots he had ever had, and that’s a big deal because he LOVES roasted carrots! But let’s be honest, who doesn't love bacon and maple syrup!

These are also really easy to make which when you already have a big meal to make is a win. You can wrap your carrots in advance and bake when you're ready. I do recommend you use a medium-sized carrot because if you small carrots they will cook quicker than the bacon and your carrots will be mushy and no one likes mushy carrots.

These carrots are also extra delicious with the addition of the maple syrup and pepper. These are classic flavours that pair so well together and also pair so well with a big classic turkey dinner. Give these a try this weekend, I guarantee that your family will thank you!



12 medium carrots

12 strips of bacon

1/4 cup maple syrup

freshly ground black pepper


Preheat oven to 400 then line a baking sheet with parchment paper. Clean and peel each carrot then wrap 1 strip of bacon and place it on a prepared baking sheet.

Brush each carrot with half of the maple syrup then sprinkle with black pepper. Bake for 15 minutes flip then brush with remaining maple syrup and additional pepper. Bake another 10 minutes or until bacon is crispy and carrots are tender.


Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.


Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4


2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper


Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.


Butternut Squash "Steaks" with Rosemary and Garlic

These butternut squash “steaks” are the perfect side to a classic steak dinner or a great main on your meatless nights.


I don't know about you but I sometimes have a hard time coming up with sides for a traditional style dinner. There is the typical potato or rice option, but sometimes you just want something different.

This past week I picked up a beautiful butternut squash but my usual go-to recipes just weren’t speaking to me. So after a bit of research, I found a bunch of recipes for the classic steakhouse butternut squash “steaks” and I knew it I had to try it.

Let me tell you, they are delicious! With the fresh rosemary and garlic, these are perfect as a side dish, a vegetarian “steak” for your non-meat eating friend, or a wonderful addition to a big hearty salad.

I hope you enjoy switching up your typical side dishes as much as I did!


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4


1 large or 2 small butternut squash

4 tbsp butter

5 cloves of garlic

2 springs of rosemary


To prepare your steaks cut the ends off of your butternut squash and cut in half, seed and peel. Slice into 3/4 inch pieces and season with salt + pepper.

In a cast iron or large frying pan melt butter then add in “steaks” in a single layer (you may need to do this in batches). Cook until the first side is browned then add in sliced garlic and rosemary. Flip your squash and begin basting with garlic rosemary butter while the second side browns.

Cook until squash is fork tender then serve immediately.


Charred Brussels Sprouts with Sweet + Spicy Glaze

Brussels sprouts are one of those vegetables that people either love or hate! But if you serve them charred and with a delicious glaze and you may convert even the biggest skeptic.


So are you for or against brussels sprouts? I must say that growing up I was wholeheartedly opposed to them, but then something changed. I think perhaps it was the fact that as a kid the fresh variety was less common where we lived, so the only ones we had come from the frozen sections, and they were mushy. Then about 8 years ago I bought fresh ones at the grocery store and let’s just say I have never looked back!

Also, fun fact of the day! Did you know it’s actually brussels sprouts, not brussel sprouts? Maybe only I was unaware of the additional s - or maybe I just blew your mind like mine was just blown just a few short minutes ago!

So what is your favourite way to eat them? I also think that cooked with Pancetta and Pine nuts is an instant winner with most people, but let’s be honest, adding bacon to almost anything is always an instant winner!


prep time 10 minutes

cook time 25 hour

total time 35 minutes

servings 4


1 lb brussels sprouts

2 tbsp olive oil

salt + pepper

1/2 cup maple syrup

1/4 cup red wine vinegar

1/8 tsp red pepper flakes

1/4 cup slivered almonds

zest of 1 lemon


Preheat oven to 425. To prepare wash and dry your Brussel sprouts then trim off the end of the core. Slice in half and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Toss to coat then place in oven for 20-25 minutes or until slightly charred (turning halfway to avoid burning).

In a small saucepan combine maple syrup, red wine vinegar and red pepper flakes. Simmer for 2-3 minutes then set aside.

Once your brussel sprouts are fully cooked place in a medium-sized bowl and pour the warm liquid over then carefully stir until everything is fully incorporated.

On a serving tray place your Brussel sprouts and cover with slivered almonds and lemon zest. Serve immediately.