Mediterranean Pasta with Shrimp + Feta

Quick and Easy Pasta that is full of all the mediterranean flavours that we all love!


So sometimes you just need dinner to be ready super quickly right! Now, while you can always open a jar of pasta sauce and toss it over some noodles why would you do that when you can make this Mediterranean Pasta in no time at all!

So here’s the thing - the most time-consuming part of this dish is waiting for things to marinade! So literally you can be sitting on the patio with a glass of wine while this is happening, or of course, running around like a crazy person getting all of the millions of things done that are always on that darn to-do list. But either way - when your ready to start cooking, this meal will be on your plate in less than 30 minutes - how great is that!

Now, this isn’t your traditional saucy pasta, but it does pack a lot of punch when it comes to flavour, so I promise you, you won’t miss the sauce one bit. Plus, it feels lighter and “healthier” which is what we're all looking for in the summer right?

The other thing to talk about - pasta water. Have you guys been keeping a cup of your starchy water to help bring your pasta sauce together? If you haven't, you are seriously missing out. It is the perfect way to add extra seasoning (because you're salting your water right) as well as to thicken it all up and brings it all together. Honestly, if you're not doing this start, I promise you will never go back!

So next time you're in a big hurry or you are just feeling like you need something super simple yet flavourful whip this up - it’s fancy enough to serve guests yet simple enough for any night of the week!


prep time 20 minutes + 2 hours to marinade

cook time 20 minutes

total time 40 minutes + 2 hours to marinade

servings 4 - 6


1 lb shrimp - peeled + deveined with the tail off

4 cloves of garlic

1/2 cup white wine

1 lemon

1 - 8oz jar of sun-dried tomatoes

1 tsp oregano

1/2 tsp red pepper flakes

1 lb cherry tomatoes

1/2 cup fresh parsley

4 oz feta

1/2 lb gigli pasta (or any pasta you like)

1/2 cup black olives

Olive oil

salt + pepper to taste


In a ziplock bag place shrimp, thinly sliced garlic and white wine. Marinade for 1-2 hours in the refrigerator.

In a medium bowl combine sun-dried tomatoes that have been thinly sliced, the zest of the lemon, oregano, red pepper flakes and cherry tomatoes that have been halved or quarter depending on the size. Place in the refrigerator for 1-2 hours.

Bring a large pot of salted water to a boil and cook your pasta according to the package.

Place a small amount of olive oil in a large frying pan over medium heat. Place each shrimp into the pan and cook on each side until they just turn pink. Once both sides are pink squeeze in the juice of the lemon, add in the wine marinade and simmer for 1-2 minutes - being sure not to overcook the shrimp. Remove the shrimp from the pan leaving the wine behind. Bring the wine back to a simmer and allow to reduce by half then set aside.

Once your pasta is cooked reserve 1 cup of the cooking water before draining the noddles. Place drained pasta back into the large pot then add in shrimp, sun-dried tomatoes, reduced wine, parsley, black olives and half of the reserved pasta water. Stir well then season with salt + pepper, adding remaining pasta water if needed. Top with crumbled feta and serve immediately.


Loaded Greek Hummus

Hummus loaded with tomatoes, cucumber, olives and feta - the perfect combination for a delicious healthy snack!


So it’s Friday and I don’t know about you but I love Friday nights that involve lots of snacks and a movie or two. That's where this extra yummy greek salad topped hummus comes in.

I mean seriously, who doesn’t love hummus? It's healthy, delicious, and easily pairs with so many different flavours. While it’s super easy to pick up tasty hummus from the grocery store it is also just as easy to make your own - all you need are a couple of cans of chickpeas, lemon, olive oil, garlic and cumin - most of which you probably already have in your pantry. Throw it all together in your food processor or blender and all of the work is done for you.

Now, while I did say you can just throw the chickpeas right into the food processor directly from the can I do recommend spending a few extra minutes and removing the skins. It makes for more of a smooth textured hummus which I think it totally worth it.

I also love cooking the garlic in the oil for a few minutes as well to not only flavour the oil but to also take away the raw garlic bite and mellow it out.

So the one piece of advice that I have for you on this beautiful sunny Friday - serve this for dinner tonight with some veggies and grilled pita - your family will thank you!


prep time 30 minutes

blend time 5 minutes

total time 35 minutes

servings 4 - 6


2 cans of chickpeas (preferably low sodium)

1/4 tsp cumin

4 cloves of garlic

2 tbsp olive oil

1.5 tsp salt

2.5 tbsp lemon juice

1/4 cup water

1/3 cup cherry tomatoes halved or quartered

1/3 cup cucumbers finely diced

1 tbsp red onion finely diced

2 tbsp crumbled feta

3 tbsp sliced kalamata olives


In a small saucepan place olive oil and whole garlic cloves and cook over medium heat for 3 minutes or until garlic is lightly browned.

Drain the cans of chickpeas into a colander and rinse then remove the skins by pinching between your thumb and index finger. Once all of the skins have been removed place the chickpeas in a food processor or blender along with cumin, salt, lemon juice, olive oil and garlic cloves. Blend on high for 3-4 minutes adding in water as needed until hummus is smooth then scoop your hummus into a bowl or onto a serving tray.

In a small bowl combine tomatoes, cucumber, red onion, feta and olives - stir to combine. Pour the vegetable mixture over the hummus and serve with vegetables and pita bread.


Watermelon Salad with Cilantro + Feta

Nothing says summer more than watermelon - so make up this fresh watermelon salad for your next BBQ!


Watermelon Watermelon……. It’s the perfect fresh summery treat that needs to be at every bbq. But I bet there are a few fun facts that you perhaps didn’t know about them.

  1. Watermelon is 92% water and some early explorers carried them rather than water to stay hydrated.

  2. Watermelon is classified as a fruit and a vegetable and is related to pumpkins and a cucumber.

  3. Traditional watermelon was sprinkled with salt because it brings out the sweetness and juiciness

  4. Japanese grow square watermelons because they don’t roll away and fit more easily in the refrigerator.

  5. The heaviest watermelon weighed in at a whopping 350.5 pounds.

  6. Every part of the watermelon is edible - even the rind.

  7. China is the worlds largest producer of watermelons.

  8. Watermelon is the state vegetable of Oklahoma.

So there you have it, when you whip up this salad you can also wow your friends and family with your watermelon knowledge! Plus since this salad has both a bit of salt and feta your watermelon will be extra sweet and juicy which is exactly how it should be enjoyed!


prep time 15 minutes

total time 15 minutes

servings 4


4 cups of watermelon

2 cups celery

1/2 cup red onion

2 tbsp cilantro

2 tbsp lime juice

1 tbsp olive oil

salt + pepper to taste

1/3 cup feta cheese


In a large bowl place watermelon that has been chopped into 1-inch pieces. To the watermelon add finely chopped celery, red onion, cilantro, lime juice, olive oil and salt + pepper and feta. Toss to combine then serve immediately or store in an airtight container in the refrigerator.


Pomegranate + Pumpkin Seed Whipped Feta

Want to up your dip game? Whip up some feta with pomegranate + pumpkin seeds and delight your taste buds with your new favourite treat!


Today is seriously one of the easiest recipes ever! I don’t know about you but I have been seeing whipped feta for a little while now and if you have tried it you know it is delicious. Generally I would go super basic and just do straight whipped feta with lots of pepper, but lately, I have been focusing on interesting flavour combinations and trying to switching things up a bit.

Needless to say, I have had a few flops, but luckily this combo isn't one of them. Now the one thing I will say with this version of whipped feta vs others is that it is a bit softer and not quite as thick due to the juice of the pomegranate seeds, but for me, the thinner texture is totally worth it.

So now how do you guys open a pomegranate? Do you find it a huge pain? The best trick I have found is to cut it in half and then remove the seeds in a bowl of cold water. You save the mess, the seeds fall to the bottom making it so quick and easy. I promise you, you will never go back to your old ways of fighting with a pomegranate again.


prep time 5 minutes

total time 5 minutes

servings 2 cups


1 cup feta

1 cup cream cheese

Seeds of 1/2 a pomegranate

1/4 cup pumpkin seeds

1 tsp pepper


Combine all ingredients in a food processor and blend for 30 seconds. Scrape down sides and blend another 45 seconds until smooth and creamy.

Serve with your favourite crackers or veggies.


Roasted Beet and Squash Salad with a Warm Maple Bacon Vinaigrette

This big salad is full of hearty veggies and topped with warm maple bacon vinaigrette. The perfect weeknight dinner!


I don’t know about you but after eating so many big meals over the past few days it’s nice to have a big salad for dinner, but it is still the middle of winter and rather cold outside so you need a salad that is hearty! This combination of roasted squash and beats along with the salty feta and sweet pomegranate seeds makes for a great weeknight dinner.

Now adding a warm bacon vinaigrette is such a wonderful addition. It’s not often that I have a warm dressing on a salad, but when it’s this cold outside it’s worth the extra effort. But, if you don’t want to go to the trouble just use olive oil and you still have a really tasty dish.



8 cups mixed greens

2 acorn squash

5 small beets

1/4 cup pine nuts

1/4 cup feta

1/4 cup pomegranate seeds

1 lb chicken breasts

3 cloves of garlic

5 sage leaves

2 tbsp butter

salt + pepper to taste


Preheat oven to 400. Peel beats then cut into quarters. Drizzle with olive oil and salt + pepper. Place on a baking sheet and roast in the oven for 1 hour turning after 30 minutes.

Cut each end off of your acorn squash then cut in half. Remove seeds then slice into 1-inch pieces. Put into the oven when it is time to turn your beets. Bake for 30 minutes, turning halfway through.

Slice chicken into 2-inch strips. Season with salt and pepper. Add butter to a frying pan and allow to melt. Thinly slice our sage leaves and garlic and add to your melted butter. Place chicken into the pan and fry for 3-5 minutes per side (depending on the thickness of your chicken). While the chicken is cooking baste your chicken with the garlic sage butter.

In a large bowl place your lettuce and sprinkle with pine nuts, feta and pomegranate seeds. Arrange cooked beets, squash and chicken on top and drizzle with vinaigrette.

Vinaigrette Ingredients

4 slices bacon

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp maple syrup

salt + pepper

Vinaigrette Instructions

Slice bacon into 1/2 inch pieces. In a saucepan fry your bacon until crispy. Drain all but 1 tbsp of your bacon grease. To the saucepan add vinegar, olive oil + maple syrup. Season with salt + pepper. Serve while still warm.