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KALE everyone’s favourite vegetable to hate. I swear as soon as I get the KA.. people roll their eyes. But let me tell you, I’ve converted some serious kale haters with these kale hacks! Make sure you read all the way to number 5 because it’s the best one ;) Finely chop - remove the kale leaves from the stems and finely chopped the leaves into thin ribbons. This will help make the kale more palatable and have less ‘chew’. Also if you’re cooking it, it will soften faster. Massage the leaves with olive oil + pinch of salt - I know this is a bit of a pain in the butt.. But it’s worth it! I usually massage a big batch of kale early in the week and use it over the next couple days. Massaged kale keeps well for 2-4 days. Do this after chopping. Use a thick dressing - I mean who doesn’t love caesar, ranch or my personal fav dressing: - ¼ cup tahini - juice of 1 lemon - ¼ tsp turmeric powder - large pinch of kosher salt - enough water to thin to your desired consistency - Shake it together in a glass jar and boom! Add cream &/or cheese! - Wanna skip massaging all together? This one's for you! Chop the leaves like mentioned in hack 1, set aside. Add some chopped garlic & shallot (or onion) to a pan with some olive oil over medium heat, saute until fragrant. Add in some cream & bring to a simmer (do not boil or you will scald the cream!). Once simmering, add in your kale, season with salt & cook until softened. Stir in your fav grated cheese! I love parm in this but cream cheese is also A-M-A-Z-I-N-G Braise it in some WINE (or stock)! - Yep I said it. Follow the same steps in hack 4 but replace the cream with white wine (or stock). Reduce the wine by half or more, you don’t want to serve the kale swimming in wine, don’t forget to season with salt & pep! Hacks 4 & 5 are also great for other greens like spinach, chard, collards & dandelion! Get in those greens people! Cheers!

Hands down my FAV All-in-one sheet pan dinner. This recipe is perfect for a busy weeknight. You can serve it with steamed rice or just pump up the veg to fill you up. This is one of my recipes that you can very much use your discretion when it comes to measurements. You can’t really go wrong, hence why I haven’t included specific measurements for the ingredients. If you aren’t a fish lover you could totally swap out the salmon for chicken and just cook it for a few minutes longer (about 20-25 minutes total). I always just use whatever veggies I have on hand in the fridge, just make sure to cut your veggies thinly so they cook in the same amount of time as the salmon. And you want to make sure all your veggies are cut the same size so they cook evenly. Alright alright it’s a busy weeknight, I’ll shut up already! Sheet Pan Sweet Chili Salmon Dinner What you'll need: Salmon fillet Salt & pepper Sweet chili sauce (It’s sometimes labeled thai sweet chili sauce) Green onion, sliced Baby bok choy, cut in half Red peppers, cut into large cubes Celery, sliced 1 inch thick on a bias Olive oil Steps: Instructions Preheat the oven to 425F. Arrange the vegetables on a large parchment lined baking sheet, drizzle with olive oil and season with salt & pepper. Make some space in the centre of the pan for the salmon fillet. Season the salmon with salt & pepper and spread some of the sweet chili sauce on top of the salmon fillet (I like a thick layer). Top with sliced green onion. Bake for 12-20 minutes depending on how thick your piece of salmon is. Your salmon should be slightly rare on the inside when it's perfectly cooked. Serve it up & enjoy! Cheers!

Some vegetables like peppers, celery, & carrots are still perfectly usable once they have started to soften a little. Now I’m talking JUST soft and/or wrinkled, not in any way mushy or brown. If your peppers are brown or mushy it’s a one-way trip to the compost, my friends. These ideas will extend the life of your peppers for another 4-5 days! That is if you don’t devour them before that! Char and peel the skin, to use in paninis, salads, bowls & wraps Preheat the broiler & place peppers on their sides on a foil lined baking sheet. Boil peppers for 5 minutes. Remove from the oven, turn peppers over and return to the oven for another 5 minutes. Continue broiling & turning until all of the skin of the peppers is charred. Remove peppers from the oven and immediately transfer to a heat proof bowl and cover the bowl with plastic wrap. Allow peppers to steam for 15 minutes. Remove plastic wrap and let the peppers cool down. Once the peppers are cool enough to handle, remove the skins with your hands. Slice the peppers down one side and remove the seeds. If you find the seeds are sticking to the peppers you can use a paper towel to wipe them off. Slice or dice anyway you like to jazz up your next meal! Slice & fry, for fajitas or tacos Slice peppers thinly, add them to a frying pan over high heat with a bit of oil. You can add your favorite Mexican seasoning & onions too if you desire! Fry until they are just starting to soften & are charred in spots. Serve on tortillas with all your favorite taco or fajita toppings! Add to a simple Thai vegetable curry In a large pot, saute sliced onion in some oil. Add some chopped garlic & ginger followed by diced peppers & carrots. Cook until carrots are almost tender and a couple tbsp of thai curry paste. Add a can of coconut milk, 1 tbsp fish sauce (or soy sauce) and 1 tbsp of brown sugar. Bring to a simmer and cook for 5-10 minutes. Remove from heat, stir in the juice of 1 lime, garnish with cilantro & serve over rice. Easy peasy, sheet pan side dish Preheat the oven 425 degrees. Cut peppers into large cubes and toss them on a baking tray with some Italian seasoning, garlic powder, salt, pepper & olive oil. You can also add other quick cooking vegetables if you have them, like mushrooms, zucchini & onion. Just make sure to cut everything into similar sizes. Roast for 20 minutes & enjoy as a side dish. Is it weird that I get a bit of a rush from using up ingredients that are on the brink of no return? Asking for a friend.. Fare Thee Well, my friends!

This vegetable stew recipe is packed with protein & all the comforting flavours you're craving this wintery season! One of my intentions for 2022 is to consume more plants so I was determined to create a hearty vegan stew recipe that combines all the flavours and richness of a beef stew sans beef. Browning the sliced oyster mushrooms in the pot first gives them a chewy, "meaty" like texture that will appease the meat-eaters in your household "I love making stews & soups in larger batches & freezing them for quick & satisfying weeknight meals." Stew was a Winter staple in my household growing up. My Grandma's recipe was THE BEST! As a kid I used to ask for it every time I was going to visit. Sorry Mum & Dad your remake just wasn't the same! Vegetable Stew Makes 3 Litres What you'll need: 3 tbsp oil 200g king oyster mushrooms, sliced 2 small onions, diced 3 medium carrots, peeled & diced 1 large parsnip, peeled & diced 3 tbsp tomato paste 1 cup cubed butternut squash 1 medium sweet potato, peeled & diced 1 bay leaf 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp paprika 1/4 tsp all spice 1 litre (4 cups) vegetable stock 1 tbsp liquid magi seasoning (or 2 tbsp soy sauce) 1 540ml can chickpeas, drained & rinsed 1 cup frozen shelled edamame 1 red bell pepper, diced 10 oz package baby spinach 3 tbsp cornstarch 4 tbsp water Salt & pepper, to taste Steps: Heat oil in a large pot over medium high heat. Cook the sliced oyster mushrooms in a single layer until browned. Flip & brown on the other side. Transfer the browned mushrooms to a plate and set aside. Add the diced onion, carrot & parsnip to the pot and cook for 5 minutes over medium heat. Add 3 tbsp tomato paste, stir to coat the vegetables & cook for 3 minutes. Add the cubed butternut squash, diced sweet potato, 1 bay leaf, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp paprika, 1/4 tsp all spice, 1 L (4 cups) vegetable stock & 1 tbsp liquid Maggi seasoning (or 2 tbsp soy sauce) to the pot and bring to a boil. Once boiling, reduce heat to a low simmer, cover & cook for 10 minutes. At the 10 minute mark, stir in the chickpeas, cover and continue to cook for another 10 minutes. Remove the lid and stir in 1 cup shelled edamame, diced red bell pepper, 10 oz package baby spinach and browned mushrooms to the pot. Bring to a boil. Whisk together 3 tbsp corn starch & 4 tbsp water in a small bowl. Once the stew is boiling stir in the cornstarch mixture and continue to stir for 1 minute. Carefully taste, and adjust seasoning. Ladle it up & enjoy! Stay warm!