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How to Celebrate Mother’s Day at Home

What’s In Season – Monthly Favourites

Swiss Chard, Goat Cheese & Leek Frittata

Recipes for Mother’s Day Brunch

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About me

Welcome to Cooking in my Genes. I share my take on recipes I grew up with, foodie adventures & my kitchen creations. About me…

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Recent Posts

Peanut Chicken Power Bowls
Tropical Rum Slushie
What’s In Season – Recipes to Make in May

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INSTA-GRATIFICATION

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I posted this Tropical Rum Slushie last week and I can't wait to make it again this weekend!

The second I took a sip of this slushie I immediately felt like I was on vacation! It's the perfect addition to our backyard oasis!

What are you sipping on this weekend?? Find the recipe linked in my bio!
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#boozyslushies #tropicalcocktails #slushies

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These Spring Toasts with Radishes, Pea Shoots and Feta make the perfect Spring bite!

I love to use fresh produce from the market OR from my backyard garden and make these for lunch, a light dinner or as an appetizer when entertaining!
Link in bio the the recipe
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#toasts #freshfood #instabrunch

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Grateful to be included in @thesupperclubmag first online edition with my Herb Drop Biscuits recipe! Using pantry staples plus a few fresh herbs, these biscuits come together in just one bowl AND are easily made using dried herbs too. Perfect any time of day 👌🏻
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Find the recipe on The Supper Club Magazine's site (thesupperclubmag.com) along with SO many more delicious recipes & food stories from this beautiful global community.
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#myopenkitchen #theartofslowliving #bakingfromscratch #biscuitlove

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Pesto is one of my fav sauces and my mom has the best recipe that I'm so happy to share with you!

There are so many ways to use pesto, you can put it on pizza, pasta, chicken with tomatoes, or salad.

Here's the recipe:

INGREDIENTS:
1/3 cup pine nuts, toasted
2 cups of basil, packed
3 garlic cloves
1/2 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese, shredded
Cook’s Note: If you don’t love pine nuts, you can easily substitute with almonds or walnuts.

INSTRUCTIONS:
Pre-heat your oven to a low broil setting. Spread the pine nuts out on your baking sheet and toast 3-4 minutes, until they start to turn golden. Remove from the oven and let cool.

In your food processor, add the basil, pine nuts and garlic and pulse until everything is chopped into small pieces. Next, add in the salt and pepper and stream in the olive oil while your food processor is running on low until everything is combined.

Then, transfer the pesto to a bowl and stir in the parmesan cheese. Taste and adjust with extra salt and pepper if needed. Enjoy friends!
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#pesto #pestosauce #pestorecipe

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Leeks + Pancetta = the perfect combination for a simple but delicious pasta!

This is my version of a lighter carbonara making it a wonderful Spring and Summer dinner. Don't forget to enjoy with a glass of vino on the side too!

Link in bio friends!
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#springpasta #pancetta #leeks

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{new recipe} If there’s one recipe I’m forever making for lunch it’s these Peanut Chicken Power Bowls! Bright, fresh & easy to make with just 4 main components:
*Whole Grains *Vegetables
*Protein *5-Ingredient Peanut Sauce
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Make them as-is OR seriously just sub-in whatever is in the fridge! You cannot go wrong with this recipe for lunch, dinner OR hellooooo pack for a picnic!
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Recipe is now on the blog friends, link in bio above!
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#powerbowl #eatyourcolours #healthybowls #bowlfood

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This weekend I'm taking the time to make this Baked Croissant French Toast for brunch.

It's a bit indulgent but worth every, single, bite.

You can find the recipe in my free cookbook which I've linked in my bio for you!
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#frenchtoast #croissantfrenchtoast #brunchgoals

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Weekends call for cocktails so I'm bringing out this Berry Rhubarb Kombucha Sangria!

This recipe combines my love for kombucha and cocktails, uses my local fav @true_buch, and is perfect to cheers with.

Link in bio friends!
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#kombuchacocktails #sangria #happyhourathome

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