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Not your traditional butternut squash soup, but just as delish! The acidity of the tomato helps with balance the sweetness from the butternut squash making this soup recipe a home run. When I was developing this recipe I shared it about it on my Instagram account and everyone went WILD. Rightfully so because this Squash and Tomato soup recipe checks all the boxes. It's comforting, umami, got a hint of sweetness, and it perfect for cozy season. Butternut Squash & Tomato Soup What you'll need: 2 tbsp extra virgin olive oil 1 medium onion, small dice 1 large garlic clove, minced 1 large ripe tomato, diced (or 1 14 oz can diced tomatoes) 1/2 tsp dried sage 4 cups peeled and diced butternut squash 1L chicken or veg stock 1/4 cup heavy cream (35%) salt & pepper, to taste EVOO, for drizzling Sour cream or Greek yogurt, for serving (optional) Crispy chickpeas, for serving (optional) Steps: Add 2 tbsp of extra virgin olive oil to a large pot over medium heat. When the oil is hot add the diced onion and cook until translucent. Add the garlic and cook for 30 seconds before adding the diced tomato and 1/2 tsp dried sage. Season with salt and pepper and cook for 5-8 minutes or until the tomato has completely softened. When the tomato is completely soft stir in 1L of chicken stock and bring to a boil. Reduce to a gentle simmer and cook for 20-30 minutes or until the squash is soft. Remove from heat and use an immersion blender to blend the soup until smooth. Add heavy cream, taste and adjust seasoning. To serve: ladle into bowls, top with a dollop of sour cream or Greek yogurt, finish with crispy chickpeas, and enjoy! Enjoy, my friends!

Quick and easy, these one-pan Portobello Mushroom Fajitas are the perfect dinner for Meatless Mondays! One-pan meal? Ready in 30 mins? Reduces food waste? Yup, these Portobello Mushroom Fajitas have it all! ✨ You guys know by now there's nothing I love more than something wrapped in a warm tortilla!Completely vegetarian and jam packed with flavour, perfect for those Monday nights after a weekend of fun. Serve with all the toppings your heart (and stomach) desires! Portobello Mushroom Fajitas Serves 3-4 What you'll need: 2 portobello mushroom caps, stems and gills removed, sliced 1 inch thick  2 bell peppers, any colour (I used green, red & yellow), thinly sliced  1 small red onion, thinly sliced  1 pkg fajita or taco seasoning (or 3 tbsp homemade)  3 tbsp olive oil  Flour tortillas, for serving Toppings Guacamole Shredded lettuce  Shredded cheddar cheese  Sour cream Salsa   Cilantro Lime wedges  Steps: Preheat the oven to 425 degrees, and line a large baking sheet with parchment paper. Set aside.  Add sliced portobellos, bell peppers and onion to a large bowl, sprinkle over the fajita seasoning and drizzle in the olive oil. Toss the veggies to coat in the seasoning/oil. Transfer to the prepared baking sheet and spread out evenly.  Bake in the oven for 15 minutes, flipping halfway through. To serve: warm flour tortillas and any toppings your heart desires! Enjoy, my friends!

Heirloom tomatoes, pesto, and fior di latte, oh my! You're gonna want to eat this appetizer all summer long! It's tomato season y'all! 🍅🍅🍅 I teamed up with Produce Made Simple and Ontario Greenhouse Veggies to bring you this warmed up Tomato Caprese Salad. Layers and layers of juicy heirloom tomatoes, thick slices of fior di latte mozzarella, and fresh pesto will have your friends begging you for more! Taking a torch to the stack leaves the cheese all ooey gooey, making the flavours (and your tastebuds) really sing! Roasted Tomato Caprese Salad Serves 2 What you'll need: 3 small Ontario greenhouse heirloom tomatoes (variety of colours), sliced 1 ½ inch thick  ½ tsp sea or kosher salt  ¼ tsp white sugar  Fresh cracked pepper, to taste  1 @sultavolo_  fior di latte mozzarella, sliced 1 inch thick  Pesto, store-bought or homemade  Extra virgin olive oil (or basil oil), to finish Flakey sea salt, to finish Fresh basil or oregano, to garnish Steps: Preheat the oven to 425F. Line a large baking sheet with parchment paper. Place tomato slices on the parchment lined baking sheet and season with salt, sugar and black pepper. Bake for 10 minutes.  To assemble: if you’re boiling the top layer in the oven, preheat the oven to broil, then assemble on an oven safe tray or dish. If torching, assemble on a plate. Place a dollop of pesto in the centre of the plate, top with a slice of tomato followed by a slice of fior di latte. Repeat 2 more times (pesto, tomato, fior di latte), finishing with the sliced fior di latte on top. Place in the oven and broil for 3-5 minutes, just until the cheese starts to brown. If you have a torch, torch the fior di latte until golden brown & starting to bubble. Remove from the oven, finish with a dollop of pesto, drizzle with olive oil, sprinkle with flakey salt, and garnish with fresh basil! Enjoy, my friends!

Discover the vibrant flavours of this Thai Inspired Chicken Curry! This recipe is a delish way to get in your veggies! You can easily adjust the spice level to match your preference by opting for red, yellow or green curry paste, making it perfect for everyone at the table. With ingredients you quite possibly already have in your fridge, freezer, and pantry, this quick and simple dish is ideal for a delicious weeknight meal that everyone will love. The other beautiful thing about curry is that it's incredibly versatile. If you prefer chicken breast over chicken thighs, go for it! Or maybe you'd prefer to leave out the meat and go vegan. All the power to ya! Do you have a different kind of veggie on hand? Try it out! Have fun and enjoy! If you're loving this recipe, check out this video and more like it in my "I'm Forking Hangry" series on Instagram. In this series I showcase recipes that I've made in a little time as possible, using ingredients from my fridge, freezer, and pantry. Thai Inspired Chicken Curry Serves 3-4 What you'll need: 1 tbsp avocado oil (or other neutral oil)  1 small onion, thinly sliced  1 large garlic clove, grated (optional) 1 tsp grated fresh ginger (optional)  2-3 tbsp red, green, or yellow thai curry paste  1 can full fat coconut milk  4 medium sized boneless skinless chicken thighs, cut into thin strips  1 carrot, thinly sliced  4 leaves swiss chard, thinly sliced (spinach would work too)  2 tbsp brown sugar (or coconut sugar)  2 tbsp fish sauce (or soy sauce)  ½ lime, juiced  Cooked rice or quinoa, for serving  Fresh cilantro, for serving Steps: Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger, cook for 30 seconds. Stir in curry paste and cook for another 30 seconds. Stir in coconut milk until combined, and bring to a simmer. Once simmer, add sliced chicken, bring back to a low simmer, cover and cook for 8-10 minutes. Add carrot and swiss chard and cook for 3 minutes. Stir in brown sugar and fish sauce, taste for seasoning, and add lime juice. Serve over cooked rice or quinoa, garnished with fresh cilantro. Enjoy, my friends!

This salad is just as the title describes. Simple. Just a few ingredients along with some pantry staples you probably already have on hand. This tasty Beet Salad recipe is perfect as a side dish and comes together in minutes. The combination of earthy beets, tangy red onion, herby fresh dill, and a punchy yet sweet homemade dressing complement each other in a delightful way. Whether you're looking for a vibrant and nutritious side or a light, vegan-friendly meal on its own (add some beans for protein) this Beet Salad is a winner. Simple Beet Salad Serves 3-4 What you'll need: 1/3 cup extra virgin olive oil 2 tbsp apple cider vinegar 2 tsp honey 1 tsp Dijon mustard 1 small bunch fresh dill (parsley or cilantro would work too), roughly chopped Salt & pepper, to taste 1 small red onion, thinly sliced (of 1/3 cup pickled red onion) 5 small-medium cooked beets, sliced into half moons Steps: In a large bowl whisk 1/3 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1 small bunch of roughly chopped dill, and salt and pepper, until emulsified. Add 5-6 small-medium beets (sliced) and 1 small thinly sliced red onion. Toss everything to combine, serve. Enjoy, my friends!

If you’re dreaming of a culinary adventure, we NEED to talk about the East Coast of Canada (A.K.A Atlantic Canada), where the seafood is fresh, the flavours are flavouring, and the dishes are deep sea delicious👌. PEI (Prince Edward Island) and Nova Scotia are your next must-visit destinations. These seven mouth-watering delights you absolutely need to devour in this charming part of the world. And guess what? We’re going to explore all of them in my upcoming East Coast Foodie Retreat ! 🌊🍴 1. Lobster Roll The king of East Coast cuisine: the Lobster Roll. Picture this – succulent, sweet lobster meat, lightly tossed in a touch of mayo, and nestled into a perfectly toasted, buttery roll. It's simplicity at its finest. UGHH I'm literally salivating typing this lol. A feud as old as time.. Does an authentic lobster roll have mayo, or nah? Every islander has their opinion. You’ll find these beauties all over PEI, each one promising a bite of heaven. If you haven't had a lobster roll here, have you even lived!? This hot spot has been touted the best on PEI! 2. Garlic Fingers I'm a garlic GUUURL👌So you can be damn sure I will be chowing down on some garlic fingers on the island in October. Okay, so essentially they're pizza dough slathered in garlic butter, topped with mozzarella, then baked to golden perfection. Cut into strips and served with a side of donair sauce (a sweet, garlicky concoction), these are Nova Scotia's answer to cheesy bread sticks. They're the ultimate comfort food and an absolute must-try. If there is bread, garlic, and cheese I am IN! 3. Blueberry Grunt I'm forever craving something sweet, so I can't wait to get my hands on some Blueberry Grunt. I was disappointed to hear that Blueberry Grunt gets it's quirky name from the “grunt” sound the blueberries make as they bubble and cook under a layer of sweet dumplings. Because I 100% thought it was because of the sounds ppl make when they are eating it because it's so good. Typically served warm with a scoop of vanilla ice cream, it’s like a hug from grandma in dessert form. 4. Oysters I will literally devour 2 dozen oysters in 1 sitting if you let me. The East Coast is an oyster lovers pot of gold! The cold, clean waters of PEI and Nova Scotia produce some of the best oysters in the world. Whether you like them raw, baked, or grilled, these briny beauties are a testament to the region’s pristine marine environment. Slurp away my friend, slurp away! 5. Nova Scotia Hodge Podge Ya'll know I'm all about eating local and Nova Scotia Hodge Podge is a celebration of fresh, local vegetables—think new potatoes, beans, carrots, and peas—all simmered in a creamy, buttery sauce. It’s the perfect comfort food that showcases the region’s bountiful harvest. Interestingly, even though it's a soup, it's usually served in the height of summer produce season. 6. Donair I can see it now.. after a night of live music on the town, a donair is going to 👏 hit 👏the 👏spot. This Halifax specialty is not your average kebab. Think spiced beef wrapped in a warm pita, topped with tomatoes, onions, and a sweet garlicky sauce that’ll have you licking your fingers. It’s messy, it’s indulgent, and it’s a rite of passage for anyone visiting Nova Scotia. 7. Fish and Chips Last but certainly not least, we can’t forget Fish and Chips. Fresh Atlantic cod, battered and fried to crispy perfection, served with a heap of fries. A squeeze of lemon and a dunk into some tartar sauce, and you’ve got yourself a classic dish that’s as comforting as it is delish! And with any luck, the cod will have been caught that day! 😍 Bonus: Nova Scotia Wineries While you're feasting on these incredible eats, don’t forget to wash it all down with a glass of wine from one of Nova Scotia's fabulous wineries. The region is renowned for its crisp, refreshing whites and delicate rosés. Take a tour, enjoy a tasting, and discover the hidden gems of East Coast viticulture. Now, here’s the kicker. You can experience all these culinary wonders and more this October at my upcoming east coast foodie retreat: Feast in the East ! We’ll be indulging in all of these delicacies, exploring local landmarks, and even visiting three iconic wineries in Nova Scotia. Plus, we’ll cap it all off with a lavish 6-course meal at The Inn at the Bay of Fortune, helmed by none other than celebrity Chef Michael Smith. It’s going to be a trip to remember! No one to travel with? No problem! This is a group trip, so you'll be hanging with other like minded foodies! Now that we've got the food covered, check out this travel guide for highlights & tips for travelling Atlantic Canada. What are you waiting for? Grab your fork, bring your appetite, and join us for an unforgettable culinary adventure through PEI and Nova Scotia. Your taste buds will thank you! See you on the east coast! Chef Jill xo

Bring in Spring with these light and fluffy Strawberry Shortcake Parfaits made with Ontario Greenhouse Strawberries! Spring is in the air! The snow is melting, birds are chirping, and it's still light out when you get home from work (woohoo!!!!) And in my opinion, there's no better way to bring spring into your kitchen than with this light and airy Strawberry Shortcake Parfait. Made with locally grown Ontario greenhouse strawberries, and the fluffiest store-bought mini shortcakes you can find, this easy, no-bake dessert is perfect for this time of year. The layers of freshly sliced strawberries, home-made whipped cream, and light as air shortcakes is sure to be a showstopper! Garnish with a dollop of whipped cream and a halved strawberry for a special touch :) Strawberry Shortcake Parfait makes 2 What you'll need: 12 oz. Ontario Greenhouse Strawberries, thinly sliced  3 tbsp white sugar, divided (1+2)  3 store-bought mini shortcakes, sliced into 3, horizontally  1 cup 35% cream  ½ tsp vanilla extract Steps: Place sliced strawberries in a large bowl and stir in 1 tbsp white sugar, set aside. Decide which vessel you’d like to serve your parfaits in (I used tumbler glasses). Press your glass into the sliced shortcakes to create a divot. Use a paring knife (or a round cookie cutter) to cut out the circle shape, (snack on the scraps!). Add 35% cream to a large mixing bowl (or the bowl of stand mixer), beat on high until soft peaks form. Add the remaining 2 tbsp of sugar and vanilla, continue beating until stiff peaks form, refrigerate until ready to use. When ready to assemble, place whipped cream into a piping bag (or use a small spoon) and add some whipped cream to the bottom of the glasses. Top with shortcake, then strawberries, then repeat the process two more times. Garnish with a halved strawberry with the green top still intact. Cover and refrigerate until ready to serve. To serve: garnish with fresh thyme leaves, drizzle with remaining honey, and enjoy! Enjoy, my friends!

Easy and cheesy, this hearty Lasagna Soup is here to satisfy all your lasagna cravings without the fuss. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Alright y'all, what if I told you that you can get all the deliciousness of lasagna, but in a soup? Packed with flavour, this hearty soup will satisfy all your cheesy, carb-y cravings! Not to mention, this soup only requires you to chop TWO ingredients! Making this a perfect lowkey meal for any weeknight. Once you're done chopping your onions and mincing your garlic, all you have to do is toss everything into your pot, and let it simmer away! Personally, I love using my 3.5 Quart Dutch Oven from Kana Cookware! Psssps! Click the link above for 10% off with code CHEFJILL :) Lasagna Soup Makes 4 servings What you'll need: 2 tbsp EVOO 1 medium onion, small dice 2 sweet Italian sausages, removed from casing 4 garlic cloves, minced 1 tsp dried Italian herbs 1 660g jar tomato sauce (I used Carbone Marinara) 1 L chicken stock 2 cups mini lasagna noodles (or 9 regular lasagna noodle broken into 4-5 pieces) 1 cup shredded mozzarella 1/2 cup ricotta cheese 1/4 cup grated Parmesan Fresh basil, for garnish Steps: Add 2 tbsp EVOO to a large pot over medium-high heat. Add diced onion and 2 Italian sausages removed from casing. As the sausage is cooking, break them up into small pieces. Cook until almost no pink remains. Add minced garlic and 1 tsp dried Italian herbs to the pot, cook for 1 minute. Add 1 jar of tomato sauce and 1L of chicken stock. Stir to combine, and bring to a boil. Once boiling, add mini lasagna noodles, stir, and cook until noodles are al dante. In a bowl mix together 1 cup shredded mozzarella, 1/2 cup ricotta, 1/4 cup grated Parmesan, set aside. To serve: ladle soup into bowls, top with a big dollop of the cheese mixture and garnish with fresh basil. Soups' up, my friends!

This comforting carrot and miso soup is packed full of plant-based protein! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. The tofu haters will never know it's hiding in this soup (unless you tell them!) We blend soft tofu (also known as silken tofu) into this carrot and miso soup to give it that extra velvety texture (without dairy) + pack it full of plant-based protein. I love making soups in my Kana 3.5 Quart Dutch Oven because this size of pot helps to reduce my urge to continuously keep adding more things to the pot making wayyyyyy more soup than I can handle LOL. High Protein Carrot & Miso Soup Serves 4 What you'll need: 1 tbsp extra virgin olive oil 4 large carrots, 1 inch dice 1 medium onion, 1 inch dice 2 garlic cloves, grated 1 tsp grated ginger 3-4 tbsp white miso paste 1 L vegetable stock 300g silken tofu, broken into pieces For serving Scallions, thinly sliced on a bias Chopped cilantro Chili crisp Steps: Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced onion and carrot, and cook for 5 minutes until the veggies begin to soften. Stir in grated garlic, ginger and 3 tbsp white miso paste, cook for 1 minute. Add 1L vegetable stock and tofu pieces and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the carrots are completely softened. Carefully transfer the soup to a blender (my fave blender) and blend on high until smooth. Transfer the soup back to the pot, taste and adjust seasoning. If it needs more salt/umami flavour whisk in the additional 1 tbsp of miso paste. To serve: ladle into bowls, top with sliced scallions, fresh cilantro and chili crisp. Soup's up, my friends!

This mushroom salad is the perfect recipe for a special occasion, yet easy enough for a weeknight. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Warm Mushroom Salad Makes 2 What you'll need: 3 tbsp butter, divided 2 tbsp EVOO 1 pkg @hearteefoods chestnut mushrooms, separated & woody ends removed 1 pkg @hearteefoods lions mane mushrooms, torn into bite size pieces 1 small shallot, minced 2 garlic cloves, minced 1/2 tsp dried thyme Salt & pepper, to taste Gremolata 1/3 cup chopped parsley 1 garlic clove, grated 1 lemon, zested For serving 1/2 cup creme fraiche Arugula Baguette Steps: Add 2 tbsp butter & EVOO to a large skillet over medium heat. When the butter has melted, add both varieties of @hearteefoods mushrooms to the skillet and cook for 15-20 minutes, stirring occasionally. Push the mushrooms to the outside of the skillet. Add the remaining 1 tbsp butter to the centre of the pan. When the butter melts stir in the minced shallots, garlic, dried thyme, and salt and pepper. Cook for 5 minutes. Turn off the heat. Combine parsley, grated garlic and lemon zest in a bowl, and set aside. To serve: Smear cream fraiche on the bottom of a serving plate, then scatter a handful of arugula on top. Pile the mushrooms on top, followed by spooning the gremolata over the mushrooms. Serve with warmed baguette Enjoy, my friends!

I love this Mexican inspired frittata for the perfect make-ahead meal prep breakfast! Plus, it can double as a fantastic brunch recipe for the weekend. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. One of the best things about this Mexican Frittata recipe is that it's a high protein breakfast option, packed with black beans, bacon and eggs. It's also loaded with veggies and contains carbs so you really don't need much else to keep you full until lunch. Check out some other delish breakfast and brunch recipes: Turkish Eggs Pancakes with Orange Cranberry Compote Smoked Salmon Brunch Bowl Apple & Smoked Cheddar Pastries Mexican Frittata Makes 4 servings What you'll need: 1/2 lb. bacon, diced 1 small onion, diced 1 red bell pepper, diced 3 scallions, thinly sliced, white & green parts separated 1 tsp ground cumin 1/2 tsp chili flakes 1 - 14 oz. can black beans, drained & rinsed 1 cup frozen or canned corn Salt & pepper, to taste 1/3 cup chopped cilantro, divided 5 eggs, whisked 1/3 cup sour cream, for serving Steps: Add diced bacon to a cold non-stick skillet over medium heat. Cook the bacon until browned and crisp. Remove the bacon from the skillet with a slotted spoon, leaving the oil in the skillet. Set bacon aside. Add diced onion and red bell pepper to the pan and cook until the onion is translucent. Add the white and light green part of the scallions to the pan along with 1 tsp cumin and 1/2 tsp chili flakes, cook for 1 minute. Add the black beans and corn to the pan and cook for 2 minutes, then season with salt and pepper. Return the cooked bacon to the skillet, along with 1/4 cup chopped cilantro. Pour 5 whisked eggs evenly into the skillet. When you notice the sides starting to set cover the skillet and cook for 8-12 minutes, or until the centre is set. If the egg starts to bubble, turn down the heat. To serve: Garnish with remaining dark green scallions and 1 tbsp of chopped with cilantro. Slice, and serve with a dollop of sour cream. Enjoy, my friends!

Comforting, nourishing, and packed with loads of veggies, this classic beef stew recipe will leave you feeling all warm and fuzzy inside! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Every time I'd go to my Grandparents, I would ask my Grandma to make beef stew. This is my rendition of her recipe :) Filled with chunks of carrots, potatoes, mushrooms, and my favourite unsung hero; parsnips. Hearty and comforting, this easy, one-pot meal is the perfect cure-all for those cold winter nights. A little meal prep never hurt anyone! I love making this beef stew recipe 1 day ahead of serving, because I think the flavours are better the next day! Serve this Classic Beef Stew with a classic salad + your fave bread : My Favourite Green Salad Classic Beef Stew Makes about 3 litres What you'll need: 1 lbs stewing beef Salt & pepper, to taste 2 tbsp avocado oil (or another high heat cooking oil, divided 1 large onion, diced 2 celery ribs, large dice 5 garlic cloves, minced 2 tbsp tomato paste 1 tsp paprika 1 bay leaf 1 tsp dried rosemary 1/2 tsp dried thyme 1 cup red wine 1 L beef stock 1 tbsp butter 227g cremini or white mushrooms, halved 2 medium carrots, large dice 2 medium parsnips, large dice 1/2 lb potatoes, large dice (I used baby potatoes or quartered depending on size 1-2 tbsp cornstarch, depending how thick you like it Fresh chopped parsley or chives for garnish Steps: Blot the stewing beef with a paper towel to remove excess moisture. Add 1 tbsp of avocado oil to a large pot over medium high heat. Sear the stewing beef on all sides, in batches, being careful not to overcrowd the pot. Once the beef is seared, transfer it to a large plate, and set aside. Turn the heat down to medium and add the onion and celery to the pot and cook until the onion is translucent. Add the garlic to the pot and cook, stirring frequently, for 1 minute. Add 2 tbsp of tomato pasta, 1 tsp of paprika, 1 tsp rosemary, 1/2 tsp thyme and 1 bay leaf, and cook for 2 minutes, stirring frequently. Deglaze the pot by adding 1 cup red wine. When 1/2 of the wine has evaporated, stir in 1L of beef stock and return the beef and any accumulated juices to the pot. Bring to a simmer. Once simmering, cover and reduce to a low simmer. Cook for 1 1/2 hrs. Meanwhile set a medium frying pan over medium heat, add the remaining 1 tbsp of avocado oil and 1 tbsp of butter to the pan. Once the butter has melted add the mushrooms to the pan and cook until they start to caramelize (about 10-15 minutes). Season with salt & pepper, and set aside. After 1 1/2 hrs remove the lid and add the diced carrots, parsnips and potatoes to the pot, and stir to combine. Taste the gravy and adjust seasoning. Bring back to a low simmer, cover and cook for another 30 minutes. After 30 minutes, stir in the cooked mushrooms and bring back to a simmer. In a small bowl combine 1 tbsp of cornstarch and 2 tbsp of cold water. While the stew is simmering, stir in the cornstarch slurry to thicken. Cook for 2 minutes. If you would like it to be a thicker consistency, repeat this step again. To serve: ladle into bowls, garnish with chopped parsley or chives and serve with fresh bread. Stew's up, my friends!