Cooking with Karma

One of the things we (I) love about tacos is that everyone can make-to-order. Which means satisfied diners and a lot less work for this chef. So this recipe was a no-brainer addition to our weekly menu

With school in full swing and busy, cooler nights, I’ve tried to plan meals that not only fill us up, but are great for (hot) packed lunches. Which prompted me to give this pasta dish a try

Weekend brunch at our house usually involves a big mess of blueberry pancakes, or something slightly fancier if we have guests over. But I decided to shake things up this past weekend

As I prepared (both emotionally and logistically) for mini sous chef’s first foray into the JK world, I decided a little meal planning might help avoid the 'back-to-school' dinnertime drama. So I pulled out Chatelaine’s Dinner in 30 cookbook and picked a few recipes, starting with Red-curry-peanut noodles

This would make a great addition to a BBQ or picnic, as it’s delicious served either hot or cold. And depending on your preferences, you could easily swap veggies (for example, I’m not a huge eggplant fan, so I cut it back and added more zucchini). I’m certain this salad will hit our BBQ at least a few more times before we close it up for the season