Roasted Pumpkin Pasta

As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.

Spelt Pasta with Cauliflower & Hemp Seed Pesto

Turkey & Sage Ricotta Cannelloni

Lemon & Sage Fettuccine

Stacked Potato Gratin

These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.

Amatriciana

Italian Marinated Cauliflower Salad

Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.

Moussagna

I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.

Ham and Potato bake

I love anything with a cream sauce, and I had to find something to do with left over ham and asaparagus.

Cottage Cheese Fettuccine Alfredo