Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

With Halloween around the corner, I thought it would be a great excuse for a recipe with a ghoulish theme. No pumpkins here…not black cats and, hey, no black or orange in sight. Instead, I want am putting a spin of the classic Bloody Mary (that’s creepy…right?) and making it a tad more spooky with a green hue and a frightful kick of Ghost and Scorpion pepper hot sauce!

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'Flu Shot' Cocktail

'Flu Shot' Cocktail

Happy Friday y’all! We have come to the close of another long week, and nothing says Friday like a new cocktail.  Here I’ve gone ‘orange forward’ using rich citrus flavour and a dash of Dillon’s Pear Bitters to make a vitamin C packed tipple that I sure think will keep any seasonal colds at bay. Paired with a wintery rosemary simple syrup, this will do ya better than a flu shot. **Not medical advice!!! Get your damn flu shot – just enjoy this afterwards!

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Roasted Chestnut, Almond and Arugula Pesto

Roasted Chestnut, Almond and Arugula Pesto

In honour of 'National Nut Day' I am celebrating my favourite way to eat nuts...no, not chocolate covered, but in a tasty (and garlicky) pesto. I absolutely love this recipe and have used it in my recent roasted spaghetti squash recipe and will be featuring it in a new iteration in an upcoming snacky post. In the meantime, enjoy this pesto in a pasta, on a crostini, as a spread on a sandwich or simply as a dip.

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Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

It’s fall! Yay! My favourite time of the year it has all of my favourite things: sweaters, boots, scarves, hot steaming coffee in the brisk morning air, Halloween and the changing colours of leaves. One thing I am not too excited about fall is squash. Sure it’s good and all, but I find that it’s always served the same way, doused in sugar and pie spices. Yuk. For this post I wanted to stray from the traditional and make a dish that could stand on its own, but while still using the produce of the season, like chestnuts and arugula. I’ve incorporated a lot of umami flavours here to compensate for the inherent sweetness of squash, and countered with a tangy sweet and sour cranberry-balsamic reduction. Enjoy!

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Fall Tacos!

Fall Tacos!

I love October. Not only does it mark my favourite season - fall - but it’s home of one of the best ‘food’ holidays: National Taco Day! Today, October 4th is National Taco Day, and here in this post I have tried to incorporate a bit of fall flavours (sweet potato, beet and corn) within the tasty taco shells. Tacos can have so many components, so sometimes making them is a bit of an undertaking, but luckily, this time, I had a bit of help!

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