SEARCH RESULTS

This scalloped potato recipe is perfectly creamy, cheesy and comforting, exactly what you want from a decadent side dish. It's easy to make too! These parmesan scalloped potatoes go great with my Perfect Rack of Lamb. Round out the menu by serving my Simple Arugula Salad too! Parmesan Scalloped Potatoes Serves 4-6 What you'll need: 2 tbsp butter 2 cups (473ml carton) half & half cream 1 bay leaf 2 small shallots, thinly sliced 4 garlic cloves, smashed 1 1/2 tsp kosher salt (or less to taste) 1/4 tsp black pepper pinch of nutmeg 2 lbs (about 7 medium.) russet potatoes, peeled & sliced 1/8 inch thick 1/2 cup grated Parmesan cheese Oil spray or butter for greasing the pan Steps: Combine 2 tbsp butter, 2 cups half & half cream, 1 bay leaf, 2 small thinly sliced shallots, 4 smashed garlic cloves, 1 1/2 tsp kosher salt, 1/4 tsp black pepper & a pinch of nutmeg in a medium pot over medium low heat. Steep for 10 minutes (do not boil!). After 10 minutes strain out the vegetables & herbs and discard. Arrange 2 lbs of 1/8 inch thick sliced potatoes into a greased 8 x 8 baking dish. Pour cream mixture over the potatoes and give the dish a shake to evenly distribute the cream. Sprinkle 1/2 cup grated Parmesan cheese over the potatoes. Cover with foil and bake for 40 minutes. After 40 minutes, remove the foil and return the potatoes to the oven for an additional 30 minutes. If the top isn't golden after 30 minutes. Turn on the broiler for 3-5 minutes to brown the top. Remove from the oven and allow to rest for at least 20-30 minutes before serving. Resting will allow the cream to get redistributed into the potatoes, so you won't have a pool of cream on your plate. Happy eating, my friends!

This wholesome dahl recipe uses a variety of vegetables, split red lentils and warm Indian spices to create a delicious vegetarian meal the whole family will love! This dalh recipe is a great make ahead meal for lunches and dinner. I love serving it along side basmati rice and/or naan bread with a dollop of plain yogurt. Dahl is a traditional Indian dish that doesn't typically many ingredients. I always love amping up the veggies in my meals so this dahl is no different! If you don't have some of the vegetables listed you can totally leave them out. If you're an Indian food lover check out my Vegan Chickpea & Spinach Curry for meal idea for another day! Vegetable Dahl Serves 2-3 What you'll need: 1 tbsp olive oil or ghee 1 large onion, finely chopped 3 medium carrots, small dice 3 medium celery ribs, small dice 1 tbsp grated fresh ginger 4 garlic cloves, grated 1 jalapeno, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric powder 2 medium tomatoes, finely chopped 1 1/2 cups red split lentils, rinsed well 3 cups water or stock Salt, to taste 1 tsp garam masala 1 tsp sugar 1 cup 10% cream or canned coconut milk 1/2 lemon, juiced Cilantro, to finish Plain yogurt, optional but recommended Steps: Add 1 tbsp olive oil to a large pot over medium heat. Once the oil is hot add in 1 large finely chopped onion and saute until golden. Next, add 3 medium, small diced carrots and 3 medium, small diced celery stalks to the pot and cook until slightly softened. Then add in 1 mined jalapeno, 4 cloves of minced garlic, 1 tbsp grated ginger, 2 tsp ground cumin, 1 tsp ground coriander and 1 tsp of turmeric powder, cook for 1 minute stirring constantly (don't burn the spices!). Stir in 2 medium finely chopped tomatoes and cook until the raw smell of the tomatoes is gone, about 5 minutes. Stir in 1 1/2 cups of red lentils and 3 cups of water or stock. Bring to a simmer. Once simmering turn the heat down to low and cook until the lentils are tender, about 10-15 minutes. Once the lentils are tender season with salt to taste (don't season with salt before this, as it will toughen the lentils. Stir in 1 tsp garam masala, 1 tsp of sugar and 1 cup of 10% cream or coconut milk. The lentils will absorb more of the liquid as it cools so if you're not eating right away you may want to add a bit more water or stock before serving. Just before serving add the juice of 1/2 lemon. Finish with fresh cilantro leaves and a dollop of plain yogurt, if using. Serve over rice and/or with naan bread. Enjoy, my friends!

Fresh herbs, pomegranate, roasted squash, pistachios, optional feta cheese, I mean what's not to love about this quinoa salad? Am I right? This quinoa salad recipe is far from boring! The flavours are middle eastern inspired and pair perfectly with my Perfect Rack of Lamb with Sumac Yogurt. This salad keeps well in the fridge for 3-4 days! Which makes it a great make ahead lunch idea to make all your co-workers jealous! Best Quinoa Salad Recipe Serves 4 What you'll need: 1 small butternut squash, peeled & cut into 1 inch cubes 1 tbsp + 2 tbsp extra virgin olive oil 3/4 cup quinoa (I used tri-colour but white is great too!) 1/3 cup pomegranate seeds 1 cup chopped fresh herbs, any combo you like (I used cilantro, mint & dill) 1 lemon, zested & juiced Salt & pepper, to taste Handful pistachios, roughly chopped Crumbled feta cheese, optional (but delish!) Steps: On a parchment lined baking sheet toss the cubed butternut squash with 1 tbsp of olive oil and bake for 20 minutes. Meanwhile, bring a medium pot of water to a boil. Once boiling, add in 3/4 cup quinoa and cook for 9 minutes if it's white quinoa or 11 mins for tri-coloured. Drain water well, transfer quinoa to a large bowl and allow to cool (I usually put it in the fridge while I prepare the remaining ingredients) Add cooled squash to the bowl with the quinoa along with 1/3 cup pomegranate seeds, 1 cup chopped fresh herbs, the zest & juice of 1 lemon, 2 tbsp olive oil, handful chopped pistachios, season with salt & pepper and crumble in some feta cheese if desired. Mix it up and enjoy! Enjoy, my friends!

This dip recipe is perfect for chips, veggies, pretzels or any other vessel to get it into your mouth. Trust me, it ain't got nothin' on store bought chip dip! The best part is, it's only 5 ingredients! This dip is perfect for any party or to have in the fridge for a quick snack. It's hella addicting. I might have eaten the entire first batch to myself in 3 days :) "This dip is best made the night before, as it gives the flavour time to develop. Trust me, you won't regret the time commitment" Caramelized Onion & Dill Dip Makes about 1 cup What you'll need: 1 tbsp olive oil 3 medium onion, thinly sliced 1/2 cup mayo 1/2 cup greek yogurt 1 tsp dried dill 1 lemon, juiced Salt & pepper, to taste Fresh dill, for garnish (optional) Terra Vegetable Chips, for serving Steps: Add 1 tbsp of olive oil to a large frying pan over medium heat. Add 3 thinly sliced onions to the pan and stir to coat in the oil. Cook onions until caramelized, stirring only once every 5-8 minutes. Caramelized onions are golden in colour and have a jammy texture. Truly caramelized onions take time sometimes up to an hour. Don't rush this step as this the base flavour of the dip. Once the onions have caramelized transfer them to a large bowl and allow them to cool completely. Once the onions are cool, stir in 1/2 cup mayo, 1/2 cup greek yogurt, 1 tsp dried dill and the juice of 1 lemon. Mix thoroughly and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours for the flavour to develop. Overnight is even better. Remove from fridge, give it a stir, garnish with fresh dill, if desired. Serve with your favourite chips, veggies &/or pretzel sticks. Snack on, my friends!

This dip recipe is perfect for chips, veggies, pretzels or any other vessel to get it into your mouth. Trust me, it ain't got nothin' on store bought chip dip! The best part is, it's only 5 ingredients! This dip is perfect for any party or to have in the fridge for a quick snack. It's hella addicting. I might have eaten the entire first batch to myself in 3 days :) "This dip is best made the night before, as it gives the flavour time to develop. Trust me, you won't regret the time commitment" Caramelized Onion & Dill Dip Makes about 1 cup What you'll need: 1 tbsp olive oil 3 medium onion, thinly sliced 1/2 cup mayo 1/2 cup greek yogurt 1 tsp dried dill 1 lemon, juiced Salt & pepper, to taste Fresh dill, for garnish (optional) Terra Vegetable Chips, for serving Steps: Add 1 tbsp of olive oil to a large frying pan over medium heat. Add 3 thinly sliced onions to the pan and stir to coat in the oil. Cook onions until caramelized, stirring only once every 5-8 minutes. Caramelized onions are golden in colour and have a jammy texture. Truly caramelized onions take time sometimes up to an hour. Don't rush this step as this the base flavour of the dip. Once the onions have caramelized transfer them to a large bowl and allow them to cool completely. Once the onions are cool, stir in 1/2 cup mayo, 1/2 cup greek yogurt, 1 tsp dried dill and the juice of 1 lemon. Mix thoroughly and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours for the flavour to develop. Overnight is even better. Remove from fridge, give it a stir, garnish with fresh dill, if desired. Serve with your favourite chips, veggies &/or pretzel sticks. Snack on, my friends!

This middle eastern inspired rack of lamb recipe is the perfect meal for any special occasion. The crispy, garlicky, lemony breadcrumb coating on the lamb paired with sumac yogurt is perfection! This recipe is in my top 5 favourite recipes of all time! The first time my person tried it, he took one bite and said "Oh WOW" and then proceeded to eat 6 chops :) Perfect Rack of Lamb with Sumac Yogurt Serves 2-3 What you'll need: 1 tbsp grapeseed oil (or other high smoke point oil) 1 rack of lamb Salt, to taste 3 tbsp dijon mustard 1/2 cup panko breadcrumbs 1 garlic clove, gated 1 lemon, zested 1 tbsp fresh thyme leaves or ½ tsp dried 2 tsp olive oil Sumac Yogurt 1/2 cup greek yogurt 1 garlic clove, grated Juice of ½ lemon 1/2 tsp sumac 1/2 tsp salt Steps: Remove lamb from the fridge 30 mins before planning to cook. Preheat oven to 425 degrees F Pat the lamb rack dry with a paper towel. Season all over with salt. Heat a cast iron skillet or a heavy bottom skillet over med-high heat. Add 1 grapeseed oil to the pan. Once oil shimmers, add lamb rack & sear for 3-4 mins on each side. In a medium bowl combine 1/2 cup panko, 1 grated garlic clove, zest of 1 lemon, 1 tbsp fresh thyme leaves (or 1/2 tsp dried) & 2 tsp olive oil. Set aside. In a medium bowl whisk together 1/2 cup greek yogurt, 1 grated garlic clove, juice 1/2 lemon, 1/2 tsp sumac and 1/2 tsp salt. Set aside until ready to serve. Prepare a baking tray large enough to hold the lamb rack with parchment paper. Set aside. Once the lamb is seared on both sides transfer it to the prepared baking tray and brush meat with 3 tbsp of dijon mustard. Pat panko breadcrumb mixture all over the lamb. Roast lamb for 12-18 minutes or until a thermometer inserted into the centre of the rack reads 130 degrees F for medium rare. Remove from the oven & transfer to a cutting board. Allow to rest for 8-10 minutes before slicing into chops Spoon sumac yogurt into the centre of a serving platter. Arrange lamb chops on top of the yogurt. Serve remaining yogurt alongside the lamb at the table. Enjoy, my friends!

Free & simple ways you can support your favourite content creators, whether it's on their blog, Instagram, Pinterest, Tik Tok &/or Facebook. The online content world isn't always an easy one to understand. Content creators rely heavily on their audience to help them gain traction in this industry. The more engagement (searches, views, likes, comments and shares) a piece of content gets, the higher it gets bumped up in the algorithms on search engines & social media platforms. This is why content creators often ask a question in their videos or captions and remind readers to SAVE, SHARE or HIT THE FOLLOW BUTTON. I created this FAQ blog post as I get a lot of repeat questions from my readers about how I make money as a creator and what they can do to support me. FAQs What is the difference between a content creator & an influencer? They are sometimes used interchangeably, but it really depends on the context of the work they are doing. Brands will typically call a creator an influencer if they are working with them for sponsored content, as the creator is influencing people to buy that brands product. Personally I don't love the term 'influencer' and I know a lot of creators feel this way too. Especially creators (like myself) who have credentials to back up our claims. There is a BIG difference between a registered dietitian & a self proclaimed wellness expert. The same goes for professionally trained chef & a self taught food blogger. When I am doing freelance recipe development for a brand I am usually referred to as a creator as the content I'm creating is for the brand's use, not for use on my platforms. Can you explain what 'Sponsored Content' is? Sponsored content is when a brand pays an influencer to promote their brand/product or service. Brands typically like to work with influencers that are considered 'Micro-Influencers' which is a creator with between 10K-50k followers on a single social media platform. This is why 'Nano-influencers' (like myself) will say things like "Click the follow button for more tips like this" in their videos/reels because the more followers they have, the more likely brands are to want work with them. As a reader, how can I support my favourite content creators? For content creators 'engagement' is king. 'Engagement' is any type of interaction with a piece of content. On social media platforms such as Instagram, Facebook & Tik Tok, the highest regarded types of engagement are SAVES, SHARES & COMMENTS. The algorithms pushes content to more people if there is a lot of engagement happening on that post. Which puts that creator in front of the eyes of more people that might not have seen them otherwise. Which in turn could lead to more followers, sales, brand deals etc. SAVES Save delicious looking recipes, your favourite kitchen hacks or how-tos SHARES Share a kitchen hack or recipe you tried to your stories & tag the creator. Share a cool kitchen tip to your friends/family through a direct message. COMMENTS Comments encourage interaction among creators & other readers. It's a great way to show a creator that you're loving what they are posting. Even something as simple as "Omg def gonna make this!" goes a long way. AFFILIATE LINKS Creators/influencers will 'link' products in blog posts and/or Instagram stories and other social media posts. When readers purchase products using these links the creator gets a small percentage of the product purchase price. When I say small % I mean small, it is usually no more then 5%. These purchases typically don't add up to a whole lot, but it's still nice as a creator to get a little cheque every once in a while. Some examples of my affiliate marketing blog are My Favourite Kitchen Tools & My Top 5 Cookbook Recommendations. How do you make money? Currently my main source of income is from my private chef clients. I work for them 4 days /week. My goal though, is to be a full-time creator by summer 2022. I also make money through freelance recipe development & sponsored content for brands. Once my blog starts getting enough page views, I will be able to monetize my blog through paid ads. This is typically where most food bloggers make the bulk of their income, but it often takes years to get enough traffic to your blog in order to qualify to run ads on your website. How long does it take you to develop a recipe? This really depends on the recipe. Sometimes it's only 1 or 2 tests and the recipe is good to go. Other times, especially when I'm creating recipes for brands you're testing 4-5 times. The thing a lot of people don't realize is that to truly test a recipe properly, you should only be changing 1 ingredient or ratio of said ingredient per recipe test. How much time do you spend on creating content? Almost all of my spare time, if I'm being honest. I'm I'm not working for my private chef clients, I am almost always working on something for my blog, social media or a brand partnership. I do still spend time with my partner, friends/family but I am very strategic about how I spend my time and energy. Even though I'm over a year into the content creation "game" I'm still considered a newbie, so like any new entrepreneur I need to put in the work/time to achieve my goals. Do you have team members? I WISH! haha. I am currently a 1-women-show. All of my blog posts, Instagram reels, videos, photos, tik toks, captions, recipes, how-tos & classes are all created 100% by me. I really appreciate you taking the time to read this post. I hope it helped to shed some light into the content creation biz and how you can continue to support your favourite creators. Do you have more questions? Feel free to shoot me a message! As always, I appreciate you!

These tools are my all-time favourites! I use all of them on the regular while doing recipe development, cooking for my private chef clients and entertaining my family & friends. I know you're going to love them too! After my appearance on Toronto's morning show Breakfast Television my inbox & DMs were FLOODED with messages requesting a list of all of my favourite kitchen tools. You can watch the replay of my 'back-to-basics' knife skills segment here "I love making peoples lives in the kitchen easier & less complicated." I am adding to this list as time goes on, but if you don't see something that you're after I'm always just an email or a DM away. Nothing brings me more joy then connecting with all of you, so don't be shy! You can rest assured that I would never recommend a product that I do not already use myself. "I live in a small 1 bedroom apartment. I do not have the space for kitchen gadgets & trust me it's way easy to stick with the basics! No one likes to clean a garlic press, am I right? AND YOU DO NOT NEED AN AVOCADO KNIFE!" All my favourite kitchen tools are categorized below for your browsing pleasure. I'm confident you will love them as much as I do! Chef Jill's Fav Kitchen Tools Knives Wustof Classic Chef Knife - the knife I use most often at work! Wustof 7 Piece Starter Knife Block Set - Perfect for someone who's just moving out on their own or someone that doesn't spend a lot of time in the kitchen but needs a decent set of knives. Set includes a paring knife, utility knife, bread knife, chef knife, honing steel, kitchen shears & knife block Wustof 3 Piece Knife Set - The classic 3-piece set. This set does not come with a block. I recommend buying a magnetic knife strip. Includes chef knife, bread knife, paring knife Zwilling J.A. Henckels Chef Knife - A more affordable knife option Victorinox Santoku Chef Knife - If you prefer a santoku style knife. Small Kitchen Appliances Ninja Blender - to say I'm obsessed with this blender would be the understatement of the year! The blade goes all the way up the pitcher so it blends everything so easily, without having to push anything down. I literally got rid of my food processor! Rice Cooker - stop trying to cook rice in a pot, get a rice cooker already! They have a warming function! Instant Pot - Such a time saver when you want to make pulled beef/pork/chicken. The BEST! Small Wares Kleva Sharp Knife Sharpener - my favourite knife sharpener of all time! OXO Y-Peeler - my personal preference is a y-peeler. I feel like you have more control. OXO Swivel Peeler - if you prefer swivel style peelers Microplane - for zesting citrus , grating garlic & ginger, finely grating hard cheeses like parmesan Pots & Pans All Clad 2 Piece Set Non-Stick Frying Pans - my most favourite pans EVER! All Clad 12" Stainless Steel Frying Pan w Lid - everyone needs 1 frying pan that is oven safe! Lodge 10.5" Cast Iron Skillet - If you're like me and partial to cast iron, this baby is for you! Odds & Sods Glass Mixing Bowls - I love me some clear glass mixing bowls! Salt Keeper - this is one of my most favourite pieces in my kitchen. Food Scale - for more accurate baking! Bartender Set - I'm beyond obsessed with the look of this set! Red Wine Glasses - these are one of my prized possessions! I know the price tag is steep but I feel like a boss when drinking from them! So... worth it! That's all I got for now. I hope you found this list helpful! I will update as I discover the culinary worlds' latest & greatest! Happy shopping, my friends! As an Amazon Associate I earn from qualifying purchases such as the links above. The small commissions that I receive from these sales supports the maintenance of this blog & me as a creator, to continuing to provide you with all the delicious content! I appreciate your support ❤️.

This one is for all the pickle lovers! It's got some veggies, it's creamy, filling & packed full of flavour! The combination of dill pickles & bacon is NEXT LEVEL! Last year my Dill Pickle Salad recipe went VIRAL. It was my first viral recipe & I was so stoked to see that there were other die-hard pickle lovers out there, just like me! This dill pickle soup recipe is dedicated to all of my pickle loving fans! You are MY PEOPLE! Loaded Dill Pickle Soup Makes 2 litres What you'll need: 1/2 lb. bacon, diced 2 medium onions, diced 3 garlic cloves, minced 1 small cauliflower, cut into small florets 3 medium russet potatoes, peeled & cut into 1 inch cubes 2 1/2-3 cups chicken stock 1 1/2 cups dill pickle brine (from the pickle jar) 1/2 cup heavy cream 3 large dill pickles, diced Black pepper, to taste (you likely won't need any salt because the pickle bring is salty enough) 1/4 cup chopped fresh dill Sliced green onion, for topping Steps: Crisp 1/2 lb. of diced bacon in a large pot over medium heat. Once the bacon is crispy, transfer the bacon bits to a bowl lined with paper towel & set aside. Drain the bacon grease from the pot then add 2 diced onions to the pot, cook until translucent. Add in 3 cloves of minced garlic and cook for 1 minute. Add the florets of 1 small cauliflower to the pot, along with 3 medium diced russet potatoes. Add 2 1/2 cups of chicken stock and 1 1/2 cups of pickle brine to the pot. Stir to combine and bring to a boil. Once boiling reduce to a simmer and cook for 12-15 minutes or until potatoes and cauliflower are tender. Transfer a few ladle-fulls of the soup to a blender and blend until smooth. (Alternatively, you can use an immersion blender to blend the soup up a bit. If using an immersion blender don't blend the soup completely smooth, you still want a lot of chunks.) Once you've blended the ladle-fulls, add the contents of the blender back into the pot. At this point, if you find the soup too thick you can add in the remaining 1/2 cup chicken stock, keeping in mind that once you add the cream it will get thicker. Stir in 1/2 cup heavy cream, 3 chopped large dill pickles, crispy bacon bits and black pepper, to taste (you likely won't need salt as the pickle brine is very salty), bring back to a simmer. Simmer for 5 minutes stirring often. Remove pot from heat, stir in 1/4 fresh chopped dill. Ladle soup into bowls, garnish with more chopped dill & green onion, if desired. Soups up, my friends!

This lemony egg drop soup will soothe a sore throat & cure anything that ales you. Okay, maybe not completely.. but it will definitely hit the spot when you're feeling under the weather. Lemon, ginger & garlic are all great for the immune system & this time of year we could all use the extra boost! This recipe is not authentic egg drop soup, as authentic egg drop soup doesn't have lemon. But I'm obsessed with the brightness that the lemon adds in this recipe. "When I'm sick, I LOVE lemon ginger tea. This soup gives me that vibe but in meal form!" If you want to pack a little more punch to this soup you can totally add in some chopped greens like spinach, kale or collards. Or if you wanted some extra protein you could toss in some diced tofu or shredded chicken. Egg Drop Soup Makes 2 litres What you'll need: 1 tsp sesame oil 4 garlic cloves 1 tbsp fresh grated ginger 1 1/2 L vegetable stock 3 tbsp cornstarch 3 large eggs 2 lemons, juiced 1 bunch green onion, thinly sliced Salt & pepper, to taste Toasted sesame oil, to taste Steps: Heat 1 tsp sesame oil in large pot over medium heat. Add 4 grated cloves of garlic & 1 tbsp fresh grated ginger to the pot & cook for 30 seconds, do not brown it! Add 1 1/2 L of vegetable stock to the pot and whisk in 3 tbsp cornstarch. Bring to a low simmer. Whisk 3 large eggs in a bowl and set aside. Once soup is simmering slowly, stir with a wooden spoon to create a whirlpool. Slowly pour in the whisked eggs and stir slowly with a wooden spoon to create long egg ribbons. Cook for 1 minute, then remove the pot from the heat. Pour in the juice of 2 lemons and 1 bunch of sliced green onions. Taste and adjust seasoning with salt and pepper. Ladle into bowls, serve with a drizzle of toasted sesame oil. Be well my friends!

These reindeer skor bars are the perfect addition to your holiday cookie tin or platter! They are so simple to make & a grate activity for kids! When I was a kid my Mom & I would make these minus the festive reindeer touch. They were one of my favs! These bars should be kept stored in the fridge or freezer. Reindeer Skor Bars What you'll need: Soda crackers (saltines) 1/2 cup unsalted butter 1/2 cup packed brown sugar 300g package semi-sweet chocolate chips Candy eye balls (I got mine from Bulk Barn) Red m&ms Broken pretzels Steps: Preheat oven to 350F Line a 9 x 13 baking tray with parchment paper. Lay the soda crackers, salted side down in a single layer on top of the parchment paper. You want them touching but not overlapping. Add 1/2 cup butter and 1/2 cup packed brown sugar to a small pot over medium high heat. When the butter has melted whisk together until smooth. Heat just until starting to bubble. Turn off the heat and pour the mixture evenly over the soda crackers. Pop the tray into the oven for 5 minutes. Turn the oven off & remove the tray from the oven. Immediately sprinkle the chocolate chips on top of the bubbling caramel. Pop the tray back in the warm oven for 5 minutes. Remove the tray from the oven and gently spread out the melted chocolate with a silicone spatula so it completely covers the caramel. Allow to cool slightly, about 5 minutes. Carefully press the candy eyes, broken pretzels & red m&ms into the melted chocolate so it resembles the face of a reindeer. Pop the tray into the fridge for 1 hour. Remove the tray from the fridge & use a sharp knife to carefully cut into separate bars. Store in an air tight container the fridge. Happy Decorating!!

This sheet pan salmon recipe is perfect for a weeknights but fancy enough for a weekend meal! The creamy whipped feta steals the show and takes this typical sheet pan meal to the next level! Sheet Pan Salmon & Broccoli with Whipped Feta Serves 4 What you'll need: 1 lrg head broccoli, cut into florets Olive oil 4 Salmon fillets Salt & pepper, to taste Whipped Feta 200g feta cheese 1/4 cup greek yogurt 2 tbsp olive oil Water to thin Green onion, cilantro or dill, for garnish Lemon wedges, for serving Za'atar, optional Steps: Preheat the over to 425F Scatter the broccoli florets on parchment lined baking sheet. Drizzle with some olive oil. Pat the salmon fillets dry with paper towel. Place the salmon fillets on the sheet pan with the broccoli. Drizzle the fillets with olive oil. Season both the broccoli and salmon with salt & pepper. Roast for 15 minutes. While the salmon & broccoli are cooking make the whipped feta by combining 200g feta, 1/4 cup greek yogurt & 2 tbsp of olive oil in a food processor or small blender. Blend until smooth. Add 1 tbsp of water at a time, if necessary to make it thin enough to blend. To serve, smear some of the whipped feta on the bottom of each plate, plate 1 salmon fillet and broccoli florets on top. Garnish with fresh herbs & za'atar, if using and serve with lemon wedges to squeeze over top. Enjoy my friends!