Yield: 4

Ingredients

1 large spaghetti squash (2½ pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 (12-ounce) package frozen artichoke hearts, thawed and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
...

Yield: 4-6

Ingredients

3 onions, thinly sliced
½ sweetheart cabbage, shredded
2 tbsp olive oil, plus extra for drizzling
1 cup orzo
6 skin-on chicken thighs
Zest of 1 lemon, juice of ½ lemon
1½ cups cooled chicken stock
1 lemon, sliced
4 cloves garlic, finely chopped
A few sprigs of fre...

This is a classroom favourite, that I should have memorized but still do not!

Yield: 4-5

Marinade Ingredients

1/2 Cup soy sauce
1/2 Cup brown sugar
3 Tbsp cornstarch
3 Tbsp zested fresh ginger
8 cloves minced garlic
2 pinch red pepper flakes
3-4 skinless, boneless chicken thighs, thinl...

I was looking for a new venison recipe, and found this gem on Julie Golob's website. You can make it with a package of Campbell's Korean BBQ sauce but its really easy to make your own too. I was at school so Matt put this slow cooker recipe together for our dinner and it was a huge success!

In

This is a recipe I stumbled upon when looking for something new to do with venison. It is truly easy and works on almost everything...as you'll see in the notes below.

Ingredients

3/4 cup low sodium soy sauce
1/4 cup water
1 cup light brown sugar
1/4 cup mirin (or an equal amount of rice vine...