Baked Macaroni and Cheese

Fall has arrived. And when the seasons change, so does the recipe rotation. When the days get shorter and colder we all need some comfort food. For me that means warm ooey gooey cheesy Baked Macaroni and Cheese.

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Green Bean and Red Pepper Salad

This is a super simple salad that’s bursting with zesty flavour and brilliant colours. And since it’s harvest season, this is the perfect time to make Green Bean and Red Pepper Salad with fresh local ingredients! It’s a perfect companion to a Monte Cristo sandwich because of the balance of flavours and colours.

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Orzo with Smokey Tomato Vinaigrette

Click here to jump right to the recipe. The lowly tomato. It’s so versatile and plentiful this time of year. Just when I think I can’t eat another toasted tomato sandwich or any more Bruschetta,  I remember Orzo with Smokey Tomato Vinaigrette and love tomatoes all over again. I’ve been making this recipe, compliments of Giada De Laurentiis for ages. Charring the tomato skins in a dry pan give this vinaigrette a smokey flavour and it’s a great way to use up smaller varieties of tomatoes. I planted grape clusters this year and I can’t keep up with them so this tasty pasta dish is just what I need.

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Caprese Stuffed Tomatoes

I came up with this idea because I couldn’t decide if I wanted to make some baked stuffed tomatoes or a simple Caprese Salad. I had these beautiful Campari tomatoes. They’re larger than a cherry tomato but not a full sized variety. Too large for a one bite uncooked idea like these Cheese and Olive Stuffed Cherry Tomatoes. And too small for a Caprese Salad. Perfect size for stuffing and baking. And although I’ve already made Pesto recently, I’ve still got lots of fresh basil in my herb garden. So I took the elements of a traditional caprese salad and combined them to make these Caprese Stuffed Tomatoes.

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