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This chimichurri sauce is so versatile! It can be used as a sauce to jazz up any meal, or as a marinade! *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. My friend Nicole is a dietitian, and we collaborated to bring you an epic nutritious and delicious, meal prep menu plan that includes this Stuffed Sweet Potato Recipe, jazzed up with my chimichurri sauce! You can grab the full menu plan right HERE What I love most about chimichurri is it's versatility. It's epic served over grilled veggies & meats + can do double duty as a marinade for just about anything! While I know that authentic chimichurri uses parsley, red wine vinegar and chili, I thought this recipe pairs perfectly with the Tex Mex inspired Stuffed Sweet Potatoes. Chimichurri Sauce &/or Marinade Makes approx 1 cup What you'll need: 1/2 cup extra virgin olive oil 1 large garlic clove 1/2 bunch washed & dried cilantro, stems are okay! (sub parsley if you don't like cilantro) Zest & juice of 1 juicy lime (about 2 tbsp) 1/4 tsp ground cumin 1 tsp kosher salt 1 tsp honey Steps: Add 1/2 cup extra virgin olive oil, 1 large garlic clove, 1/2 bunch of cilantro, the zest and juice of 1 lime, 1/4 tsp ground cumin, 1 tsp kosher salt and 1 tsp honey to a small blender or food processor. Pulse until evenly chopped, but not smooth. Taste and adjust seasoning. If it's too sour/punchy add another tbsp of olive oil + salt &/or honey. If it's taste too much like oil, add a bit more lime juice or some red wine vinegar + salt. To serve: serve with tacos, over grilled meats, roasted or grilled veggies, tofu or stuffed sweet potatoes! Enjoy, my friends!

The warm spices in this Moroccan Inspired Carrot and Lentil Soup will bring you all the warmth you need during the chilly season! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. 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. Blending some of this soup at the end, helps to give this recipe that velvety texture without adding any cream, making this recipe dairy-free! Unless you opt for adding a dollop or Greek yogurt or sour cream at the table that is. Moroccan Carrot & Lentil Soup Serves 4 What you'll need: 1 tbsp extra virgin olive oil 4 medium carrots, cut into 1 inch 1/2 moons 2 celery ribs, diced 1 medium onion, diced 2 tsp fresh grated ginger (my fave microplane for grating & zesting) 3 garlic cloves, grated 1 red chili pepper, seeded & minced, or 1/4 tsp chili flakes (optional) 2 tsp ground cumin 1/2 tsp turmeric powder 1/2 tsp black pepper 1 14 oz can of chickpeas, drained & rinsed 1/2 cup dry green or brown lentils, rinsed 1 900ml carton vegetable broth 1 tsp salt, or more to taste Zest & juice of 1/2 lemon Cilantro leaves, for serving Sour cream or plain Greek yogurt, for serving (optional) Steps: Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced carrot, onion and celery, and cook for 5 minutes until the veggies begin to soften. Stir in the grated garlic, ginger, chilli pepper (if using), 2 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp black pepper to the pot and cook for 1 minute, being careful not to burn the spices. Add the drained and rinsed 14 oz can of chickpeas, 1/2 cup dry brown or green lentils (rinsed) and 900ml of vegetable stock to the pot and stir to combine. Bring to a boil, then reduce the heat to a low simmer and cook for 10 minutes or until lentils are tender. turn on the heat and stir in the salt. Carefully transfer 2 cups of the soup to a blender (my fave blender) and blend on high until smooth. Stir the blended soup back into the pot with the remaining chunky soup. Add the zest & juice of 1/2 lemon. Taste and adjust seasoning. To serve: ladle into bowls, top with fresh cilantro and a dollop of plain Greek yogurt or sour cream (optional) Enjoy, my friends!

This dairy-free twist on coq au vin blanc is the perfect one-pot meal for any weeknight. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. I love elevating my weeknight dinners, but still make them approachable, veggie packed, and in 1-pot after often as possible (because dishes, obvy) Winter is fast approaching my friends, but these hearty potatoes and carrots will keep you warm on those cold nights. Traditionally coq au vin is made with red wine, but I love to change things up, so I used white wine instead. And by omitting the cream typically added to coq au vin blanc, this really lightens up the dish! I love serving this dish right in my Kana 3.5 Quart Dutch Oven, it's a simple way to add a little beauty to your table! Coq au Vin Blanc (Dairy-Free) Serves 4 What you'll need: 4 bacon slices, diced Salt & pepper, to taste 4 large bone-in, skin-on chicken thighs 1 medium onion, small dice 227g cremini or white mushrooms, quartered 3 medium carrots (I used heirloom), 1 inch dice 4 garlic cloves, minced 2 tsp herbes de provence (or you can substitute dried thyme) 1 lb baby potatoes, halved (I used tri coloured) 1 cup dry white wine 1 cup chicken broth Fresh chives Steps: Start by crisping the bacon in a dutch oven on the stove, over medium heat. Once the diced bacon is crisp remove it from the pot and set aside. While the bacon is cooking, pat the chicken thighs with a paper towel, and season with salt and pepper. Drain the rendered bacon fat from the pot leaving about 1 tbsp in the pot to sear the chicken thighs. Sear the chicken thighs skin side down in the pot over medium-high heat until the skin is golden brown, approx. 4 minutes. Flip and sear the other side of the chicken thighs for 4 minutes. Remove the thighs from the pot and set aside. Reduce the heat to medium and add the onion pot and cook for 3 minutes. Stir in the quartered mushrooms and cook for 8 minutes, until the mushrooms begin to caramelize. Stir in the carrots and garlic and herbes de provence and cook for 1 minute. Add in the potatoes and white wine and bring to a simmer. Once simmering, cook for 1 minute then stir in the chicken broth and bring back to a simmer. Stir in the cooked bacon and nestle the seared chicken thighs into the pot skin side up. Cover and cook at a low simmer for 30 minutes. Check the internal temperature of the chicken thighs with a digital thermometer (should be 165F when cooked). If the chicken is cooked, remove it from the pot and simmer the veg and broth for 10 minutes uncovered to thicken it a bit. To serve: I love to serve this dish right in my dutch oven, on the table. Garnish with fresh chives and serve with nice fresh bread to sop up those fabulous juices! Enjoy, my friends!

Sweet and savoury, this apple & smoked cheddar puff pastry will have you (and your friends) coming back for more at your next Sunday brunch! This recipe reminds me of when I used to visit my grandparents, as a kid. Every visit, without fail, after dinner my Grandma would hand me a slice of apple pie to take downstairs to my Grandpa, while he was watching Wheel of Fortune. I would get all the way downstairs and then he would say "where's the cheddar cheese?". It was like it was an ongoing joke between the two of them, and I was the messenger ☺ One of my all-time favourite flavour combinations—the savoury smoked cheddar perfectly balances the sweetness of the apple and honey. Not to mention the flaky honey-crisped puff pastry that just melts in your mouth. This recipe can be made (and devoured) in 30 minutes or less, making it the perfect dish to bring to your next gathering. But be prepared, these puff pastries will have your friends fighting over the last square at Sunday brunch! To top it all off, serve these Apple & Smoked Cheddar Puff Pasties with a mimosa! Apple & Smoked Cheddar Upside Down Puff Pasties Makes 8 What you'll need: 1 sheet puff pastry, thawed ¼ cup honey, divided 1 Ontario honeycrisp apple, thinly sliced 2 cups shredded smoked cheddar cheese, divided 1 tbsp heavy cream or egg wash, for brushing Fresh thyme leaves, removed from the stem Steps: Preheat the oven to 375F, and move an oven rack to the middle of the oven. Line a large baking sheet with parchment and set aside. Cut the puff pastry into 8 equal rectangles. Spread ½ tsp honey on the parchment paper in shape of a rectangle for each pastry. Fan 4-5 apple slices and place directly on top of the honey. Next place ¼ cup shredded smoked cheddar cheese on top of apples. Lay each rectangle of puff pastry on top of the cheese and crimp the edges using a fork. Brush the puff pastry with heavy cream or egg wash and bake on the middle oven rack for 15-18 minutes until golden brown. To serve: garnish with fresh thyme leaves, drizzle with remaining honey, and enjoy! Enjoy, my friends!

It is soup season, my friend! This Spicy Italian Sausage Soup is going to warm your soul, nourish your body and leave you feeling oh so satisfied. I love using blended beans to give this soup a little bit of the creaminess factor, without the dairy! It gives it the perfect balance of kick, richness and brightness from the lemon and herbs. If spice isn't your thing, sweet Italian sausage would be delish in this too! The combination of the standard soup veg (onion, carrot and celery) + the addition of broccoli rabe (a.k.a rapini), cannellini beans and potatoes make this soup a meal in itself. For epic satisfaction serve it up with some fresh sourdough and call it dinner! Spicy Italian Sausage Soup Serves 4 What you'll need: 1 tbsp extra virgin olive oil 2 spicy Italian sausages, removed from casing (about 1 1/2 lbs total) 1 590ml can of cannellini beans, rinsed and drained 8 cups chicken stock, divided (1/2 cup & 7 1/2 cups) 1 medium onion, small dice 1 medium carrot, small dice 1 large celery rib, medium dice 4 garlic cloves, minced 1 bay leaf 1 lb potatoes, diced 1 bunch broccoli rabe (rapini), cut into bite size pieces Salt & pepper to taste 2 tbsp fresh oregano (optional) Grated parmesan, for serving (optional) Steps: Add 1 tbsp extra virgin olive oil to a large pot over medium high heat. Add the 2 spicy Italian sausages to the pot and break them up as they cook, with a wooden spatula. While the sausage is cooking, blend 1/2 of the can of cannellini beans with 1/2 cup of chicken stock, in a blender until smooth, and set aside. Once the sausage is crumbled and cooked add in diced onion, carrot and celery to the pot and cook for 3 minutes. Add in the chopped garlic and bay leaf, season with salt and pepper, and cook for one minute. Add the remaining whole cannellini beans, diced potatoes and the remaining 7 1/2 cups of chicken stock. Bring to a boil, then reduce the heat to simmer gently, uncovered for 10 minutes. After 10 minutes stir in the pureed cannellini beans along with the broccoli rabe. Stir until the broccoli rabe has wilted, and bring the soup back to simmer. Simmer for one minute, then turn off the heat, stir in the 1 tbsp of fresh oregano (if using), taste and adjust seasoning. To serve: ladle into shallow bowls, grate fresh parmesan on top, table side, and enjoy! Soup's up, my friends!

This creamy corn and gnocchi pasta recipe is THEE one-pan 20 minute meal of the summer. We all love a one-pan meal, eh? <- gosh I'm so Canadian 😅 I love that this is creamy pasta recipe that doesn't involve actual cream! Because so often, I don't have cream on hand! This recipe is vegetarian, which makes it a perfect meatless Monday meal, if that's your thing! If it's not your thing, you could totally add bacon or pancetta to this recipe, and it would be extra delish. The sweetness of the corn, the tender gnocchi, the rich creamy sauce and the brightness from the lemon and basil make this 20 minute dinner, a family favourite. Serve this Creamy Corn and Gnocchi recipe with one of these salads, and call it a day! (or should I say dinner): Simple Arugula Salad My Favourite Green Salad Best Ever Greek Salad Creamy Corn and Gnocchi Pasta Serves 4 What you'll need: 2 tbsp butter 2 tbsp extra virgin olive oil 2 small shallots, minced 2 garlic cloves, minced 2 cups frozen or fresh corn kernels 1/4 cup dry white wine (I use cooking wine from the grocery store because I like to drink my good stuff) Salt & pepper, to taste) 1 1/2 cups milk 1 500g bag Rummo gnocchi 1/2 cup grated Parmesan cheese + more for serving (obvy) Zest of 1 lemon 1/4 cup fresh basil, sliced into thin strips Steps: Add 2 tbsp butter and 2 tbsp of extra virgin olive oil to a large, non-stick skillet (that has a lid) over medium heat. Once the butter has melted add 2 minced shallots and 2 cloves of minced garlic and sweat for 2-3 minutes. Turn the heat up to medium-high and add 2 cups or frozen or fresh corn kernels to the pan, along with a good pinch of kosher or sea salt and a few grinds of black pepper. Cook for 3 minutes. Dump the 500g bag of Rummo gnocchi to the pan and cook for 3 minutes undisturbed. Add 1/4 of white wine to the pan and reduce by half (this will probably only take 1 minute). Pour in 1 1/2 cups of milk and stir to combine. Bring to a light simmer, reduce heat to low and cover and cook for 3 minutes. Remove the lid, turn off the heat and stir in 1/2 cup grated Parmesan cheese, zest of 1 lemon and 1/4 cup of thinly sliced fresh basil leaves. If the sauce is too thick you can always add more milk or water, to thin it out a bit. To serve: divided into pasta bowls and top with additional grated Parmesan and fresh basil. Enjoy, my friends!

This high protein red lentil dip with a fresh herb chimichurri is perfect appetizer for parties! Serve it up with warm pita and an assortment of veggies, and your guests will be asking for the recipe STAT. If you're looking for other recipes to use up that bag of split red lentils in your cupboard, this dahl recipe is it! This dip combo is also fabulous as a spread on toast, wraps and sandwiches 😍 Red Lentil Dip with Herb Chimichurri Makes approx. 2 1/2 cups What you'll need: 1 tbsp olive oil 3 small shallots (or 1 small onion), diced small 4 garlic cloves, minced 1 tbsp curry powder 1 tbsp smoked paprika 2 tbsp tomato paste 1/2 tsp ground ginger 1 cup dry split red lentils, rinsed really well & drained 1 400ml can full fat coconut milk 1/4 cup water 1/4 cup greek yogurt 1 lemon, zested & juiced 2 tbsp tahini (or peanut or almond butter) 1 tsp kosher or sea salt Za'atar or more smoked paprika, for garnish Herb Chimichurri 1 cup fresh herbs, whatever you have on hand -like basil, cilantro, parsley, dill, mint (I used a mix of cilantro, dill & mint) 1 garlic clove 2 tbsp red wine vinegar 1/2 cup extra virgin olive oil 1 tsp kosher or sea salt 1/2 tsp ground cumin Pinch dried chili flakes Pita, for serving Veggies, for serving Steps: Add 1 tbsp olive oil to a medium pot ovre medium heat. When the oil is hot, add the diced onions and cook until translucent, approx 3-5 mins. Add the 4 minced garlic cloves and 1 tbsp curry powder to the pot and cook for 30 seconds. Stir in 1 tbsp of smoked paprika, 2 tbsp of tomato paste and 1/2 tsp ground ginger, and cook for 2 minutes stirring frequently. Stir in 1 cup of rinsed red split lentils, 1 can of full fat coconut milk and 1/4 cup of water. Bring to a simmer, reduce heat to med-low, cover and cook for 15 minutes. Stirring occasionally to make sure the lentils aren't sticking to the bottom. If they start to stick or get to dry turn down the heat a bit and add a little water. While the lentils are cooking add 1 cup of fresh herbs, 1 garlic clove, 2 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1 tsp kosher salt, 1/2 tsp ground cumin and a pinch of red chili flakes to a small blender or food processor and pulse until it's a chunky like consistency. Alternatively, if you don't have a small blender or food processor, you can finely chop the herbs and garlic, and whisk them in a bowl with the other chimichurri ingredients. Taste and adjust seasoning. If you want it more punchy or it taste too much like oil, add another splash of red wine vinegar. If it needs more flavour/tastes bland, add a bit more salt. If it's too thick you can add more oil+vinegar to thin it out. You should be able to drizzle it over the lentil dip, easily. After the lentils have cooked for 15 mins and are very soft, remove them from the heat and let them cool for at least 30 minutes, stirring occasionally. After the lentils have cooled down, carefully transfer them to a food processor or blender. Add 1/4 cup of Greek yogurt, 2 tbsp of tahini, 1 tsp salt, and the juice of 1 lemon to the food processor. Blend until smooth. Still in lemon zest. Taste and adjust seasoning, adding more lemon juice if it tastes too rich, and salt if it's bland. To serve: spoon lentil dip into the centre of a large shallow bowl. Swoosh the mixture around in a circular motion using the back of the spoon to create the swirl effect + creating groves for the herb chimichurri to sit in. Using a clean spoon, drizzle the chimichurri over top of the dip. Sprinkle with za'atar (optional) and garnish with additional chopped herbs. Serve with warm pita and veggies. Enjoy, my friends!

If you love spinach and artichoke dip, this potato salad recipe is going to be your BFF. The rich, creamy decedent dressing is the perfect addition to the rustic baby red potatoes, crispy pancetta and spinach. I used these smoked artichoke hearts by Fume-Eh in this recipe, but marinated artichokes would work too! My favourite thing about this recipe, beside the taste is the fact that you can use fresh spinach and you don't even have to saute it! Just mix the fresh spinach leaves into the hot potatoes, and the heat from the potatoes will wilt the spinach 😍 Spinach and Artichoke Potato Salad with Pancetta Serves 4-6 What you'll need: 1.5 baby red potatoes, cut in half 2 tsp kosher salt 1 tsp apple cider vinegar 227ml can sliced water chestnuts, drained 142g container baby spinach leaves 150g pancetta, cut into 1/2 inch cubes (bacon would work too) 1/2 cup mayo 1/3 cup Greek yogurt (or sour cream) 1/2 of 250g block cream cheese, softened 1 tsp dijon mustard 1 tsp sugar 1/2 tsp black pepper 250 ml jar smoked artichoke hearts, drained & roughly chopped 1 small red onion, minced 1/3 - 1/2 cup crispy fried onions, for sprinkling on top Steps: Add 1.5 lb baby red potatoes and 2 tsp kosher salt to a large pot and cover with 4 inches of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium high and cook until just fork tender (approx 6-8 mins depending on the size of the potatoes). Immediately drain the potatoes and give them a good shake to get the excess water off. Return the potatoes to the hot pot and add 1 tsp apple cider vinegar and toss to coat the potatoes. Add the can of sliced and drained water chestnuts to the pot. Use a wooden spoon or spatula to break up the potatoes and water chestnuts into smaller chunks (I like a rustic/chunkly potato salad, but if you prefer a mashed potato salad, mash the potatoes then add in the water chestnuts). Stir the entire container of spinach into the hot potatoes (the heat from the potatoes will cook and wilt the spinach. Set aside to cool in the hot pot, uncovered. While the potatoes are cooking, add the 15g diced pancetta to a cold, medium size frying over medium heat. Cook stirring every so often, until the pancetta is golden and crisp and the fat has rendered. Stir the pancetta and the rendered fat into the pot with the potatoes, water chestnuts and spinach. In a large bowl whisk together 1/2 cup mayo, 1/3 cup Greek yogurt, 1/2 block of softened cream cheese, 1 tsp dijon mustard, 1 tsp sugar, 1/2 tsp black pepper. Add the minced red onion and roughly chopped artichoke hearts to the bowl, followed by the potato mixture. Mix everything together until everything is evenly coated in the dressing. Taste and adjust seasoning. Cover and refrigerate for at least 2 hours. To serve: Mound the potato salad into a nice serving bowl, sprinkle with 1/3-1/2 cup crispy fired onions, and dig in! Enjoy, my friends!

This is the only salad you're going to want to eat all summer! You could really use any type of melon for this recipe, but my personal favs are cantaloupe and watermelon! To say sweet and savoury combos are my jam, would be an understatement! This salad with sweet cantaloupe, creamy burrata + the saltiness from the speck and pesto, is legit the most perfect combination. Honey dew melon would also be a great alternative! Honestly, just buy whats on sale or looks the best! Melon, Pesto and Burrata Salad Serves 3-4 What you'll need: 1 small cantaloupe (or other melon), peeled, guts removed & thinly sliced 1 Persian cucumbers, thinly sliced 1/4 cup pickled red onion or thinly sliced raw red onions 1/3 cup pesto, store-bought or homemade 8 slices of speck (or prosciutto) Juice of 1/2 lemon 1 ball of burrata cheese Good quality extra virgin olive oil, for drizzling Flaky sea salt Fresh cracked pepper Steps: Layer the thinly sliced cantaloupe onto a serving platter along with the thinly sliced cucumber. Scatter 1/4 cup pickled (or raw) red onions over top, followed by dollops of pesto and the sliced prosciutto. Squeeze the juice of the lemon over the salad, followed by a good drizzling of olive oil and finish with flaky sea salt and fresh cracked pepper. Place the ball of burrata right in the middle and break it open at the table. Enjoy, my friends!

The perfect Spring/Summer salad recipe with thinly sliced snap peas, spicy radish and lemony Greek yogurt and feta cheese. Serve this baby up with some grilled chicken or salmon, and you're in business! Snap Pea & Radish Salad Serves 4 What you'll need: 1/2 cup Greek yogurt 1 garlic clove, grated 1 tsp honey Kosher salt 1 lemon, zested & juiced 200g fresh snap peas, julienned (thinly sliced) 4 radishes, thinly sliced into rounds 1/3 cup fresh mint leaves, torn 1/3 cup feta cheese, crumbled 2 tbsp extra virgin olive oil Sumac (optional) Steps: In a medium bowl whisk together 1/2 cup Greek yogurt, 1 grated garlic clove, 1 tsp honey, kosher salt to taste & the zest of 1 lemon. Set aside. In a large bowl toss together the 200g of julienne cut snap peas, 4 thinly sliced radishes, 1/3 cup torn fresh mint leaves, 1/3 cup feta cheese, 2 tbsp olive oil and the juice of 1 lemon. To serve: swoosh the Greek yogurt mixture into the bottom of a large shallow bowl. Pile the snap pea and radish mixture into the centre - build it as high as you can! Sprinkle with sumac (if desired) and garnish with additional mint leaves and feta. Serve & enjoy! Eat up, my friend!

Crispy tofu coated in a peppery sauce served over your rice.. I mean, what's not to love? My favourite way to balance out the peppery sauce in this dish, is by serving it with a simple, fresh & bright cucumber salad! You can find my super easy cucumber salad recipe in my Spicy Sesame Lamb & Noodle Bowl post! Black Pepper Tofu Serves 4 What you'll need: 1 block extra firm tofu, cut into 1 1/2 inch cubes 1 tbsp all purpose flour 3 tbsp grapeseed, avocado or canola oil, divided 2+1 1 small onion, thinly sliced 5 cloves of garlic, thinly sliced 1 tbsp fresh ginger 1/4 tsp chili flakes (optional) 2 tbsp butter or vegan butter 4 scallions, thinly sliced 2 cups small broccoli florets (or any other vegetable you want!), fresh or frozen Cooked rice, to serve Toasted sesame seeds, for garnish Black Pepper Sauce 1/4 cup low sodium soy sauce or tamari 1/4 cup brown sugar 3 tbsp water 2 tbsp oyster sauce 2-3 tbsp ground black pepper Steps: Toss the cubed tofu with 1 tbsp all purpose flour. Heat 2 tbsp oil in a large non-stick skillet over medium high heat. Once the oil is hot add the cubed tofu to the pan and brown on all sides (about 2 minutes each side). While the tofu is browning, whisk together the sauce ingredients: 1/4 cup soy sauce, 1/4 cup brown sugar, 3 tbsp water, 2 tbsp oyster sauce and 2-3 tbsp of black pepper in medium bowl, set aside. Transfer the crispy tofu to a paper towel lined plate and set aside. Wipe any residue from the skillet with a dry paper towel. Put the pan back on the stove over medium heat and add the remaining 1 tbsp of oil. Add the thinly sliced onion to the pan and cook until very soft (about 5 minutes). You don't want the onion to brown in this step, just soften, so if the onion begins to be brown turn down the heat! Once the onion is very soft add the 5 thinly sliced garlic cloves, 1 tbsp of chopped ginger and 1/4 tsp chili flakes, if using. Cook for 2 minutes and then add 2 tbsp butter to the pan along with 2 cups of broccoli or other vegetable of choice (just make sure they are cut small so it cooks quickly!). Once the butter melts add the sauce mixture to the pan and bring to a simmer. Once simmering add the tofu back to the pan along with the 4 thinly sliced scallions. Stir to combine and cook until everything is warmed through and coated in sauce To serve: spoon cooked rice into shallow dishes, top with black pepper tofu and sprinkle with toasted sesame seeds. Enjoy, my friend!

Buttery castelvetrano olives, garlicky kale, pancetta, crispy lemony breadcrumbs and pecorino cheese.. I mean, what's not to love about this stand out pasta dish!? Green Olive & Kale Pasta Serves 2 What you'll need: 4 tbsp extra virgin olive oil, divided (1+3) 1/4 cup panko bread crumbs 3 garlic cloves, divided, grated (1+2) 1 lemon, zested & juiced 1/4 cup chopped pancetta, guanciale or bacon, 1/4 inch dice 3 cups chopped kale 1/4 cup sliced castelvetrano olives 1/2 tsp chili flakes (or less) 1/2 lb fresh casarecce or gemelli pasta noodles 1/2 cup grated pecorino (or parmesan) cheese Steps: Add 1 tbsp extra virgin olive oil to a large non-stick frying pan over medium heat. When the oil is hot add 1/4 cup of panko bread crumbs, 1 grated garlic clove and the zest of 1 lemon. Toast for 2-3 minutes, watching carefully not to burn the breadcrumbs. Once the breadcrumbs start to turn golden brown, transfer them to a plate and set aside. Cook fresh pasta according to package directions or until el dente, reserving 1/4 cup of pasta cooking water. Wipe out the frying pan with a paper towel and put the pan over medium-low heat. Add the 1/4 cup of chopped pancetta to the pan and allow to cook until almost crisp, about 6-8 minutes. When the pancetta is almost crisp turn the heat up to medium and add 3 tbsp of olive oil to the pan and stir in 3 cups of chopped kale, 2 cloves of minced garlic, 1/4 cup sliced castelvetranto olives and 1/2 tsp of chili flakes. Cook for 5 minutes to bring all the flavours together and to wilt the kale. Turn up the heat to medium-high, stir in the cooked pasta noodles, reserved 1/4 cup pasta cooking water and lemon juice, cook for 1 minute, turn off the heat and stir in the grated pecorino cheese. Season with freshly cracked pepper. To serve: Spoon pasta into shallow bowls and serve with chili flakes and additional grated pecorino at the table. Enjoy, my friend!