the gouda life

Jan 27

You Need a Snack [Chewy Seed & Nut Granola Clusters]


I really love a snack. Mid-morning, mid-afternoon, midnight. The time matters little, I’m always fixed for a bite or two. 

Having a couple of nutritious options around the house helps me make better decisions and get the most from my pecking, since it is so frequent. I spotted the recipe for these bars in the current (January 2014) Bon Appetit Magazine and was certain they would make for a killer snack on their own, with granola or milk, an afternoon coffee or on the run any time of the day. Especially if I packed them with a few extra items (cashews! flax! chia seeds!). Unfortunately, likely due to my impatience and using a different sized pan than called for, they were less bars, more clusters. And whoaaaa-so-good no matter the shape they happen to take. 


These clusters have everything you want. Including a healthy (or not so) amount of sticky maple syrup blended with sweet, plump Mejool dates and tart cranberries, crunchy amaranth (excellent source of protein, calcium/iron/magnesium), chia seeds (fiber, Omega3s, Phosphorus, stabilizes blood sugar), flax seeds (Lignans, fiber, Omega3s), a mixture of crunchy nuts (Vitamin A+E+B, selenium, cholesterol reduction) and a couple other tasty morsels thrown in for crunch and flavour. 

If you tend to get a bit peckish or find yourself fighting through afternoon energy lulls or hunger pangs, these are the perfect snack to get you back on track while still feeling satisfied. They are just sweet enough to feel like a treat. 


Seed and Nut Granola Clusters
Adapted from Bon Appetit
makes approx. 6 cups of clusters

If you cook these for longer and let them cool COMPLETELY, you might have better luck than I did slicing bars. I left the recipe I used as-is because I actually like them in clusters instead of bars. Either way is delicious. 

6-8 Mejool dates, pitted and chopped
1 cup maple syrup
1/2 stick cinnamon
1/2 cup cranberries
2 tbsp extra virgin olive oil/virgin coconut oil

2 tbsp chia seeds
2 tbsp amaranth
1 tbsp flax seeds (ground or otherwise)
1/2 cup raw pepitas
1/2 cup raw sunflower seeds
1 cup mixed nuts (I used pecans, almonds, cashews)
2 cups old-fashioned oats
1/2 tsp sea salt

Preheat oven to 350.

Place the chopped dates, cranberries, cinnamon stick and syrup in a small pot over medium heat until it starts to bubble. Turn the heat down to a simmer and let the mixture bubble away for 8-10 minutes. But then, you should be able to use the back of a fork or spoon to mush it all together. It should be similar in texture to applesauce with some extra liquid from the syrup seeping out. Remove from heat and let cool. 

In a large bowl, mix together all the other ingredients and stir to combine. Pour the slightly cooled syrup mixture over the dry ingredients and stir everything together with a spatula until all the oats/seeds/nuts are covered in the syrup. Turn 1/2 the into a large, high-sided cake pan (I used a 15” x 10” x 2” rectangular baking dish) and pack the mixture down as hard and evenly as you can. Add the rest of the oat mixture and press into the pan. Bake for 40 minutes. Remove and cool for 20 minutes. 

Break up the mixture into large clusters and place back in the pan. Bake for an additional 10-15 minutes for crispy-edged clusters. 


Jan 23

Warming the Depths [Turkey Khao Soi/Northern Thai Turkey Curry]

I’m going to go out on a limb and assume, perhaps presumptuously, that you’re bundled under 20 blankets/3 layers of clothing/2 pairs of socks, gripping tight to your tenth mug of tea, and dreaming of taking your 4th hot bath of the day. Was I close? That’s how I’m feeling (minus the bath thing – apparently our apartment doesn’t need one of those). Cold. Just damned cold. With an unwavering desire to stay planted in my indentation on the couch, layered in flannel jammies and thick, wooly blankets. Alas, we must make a living. We must run errands, drive children around, walk dogs, visit friends and generally, keep on living. So how does one warm themselves enough to brave this “polar vortex”?

A vibrant yellow, velvety smooth, chili-flecked bowl of curry soup certainly gets things off on the right foot. Especially when it’s teeming with chunks of turkey so tender they can barely hold themselves together, slurpy ramen noodles sodden with the rich, spicy broth and piled high with an array of bright, crunchy toppings sure to get your salivary glands weeping. That is how you flip winter the bird and get back to business.

I shared this recipe with Turkey Farmers of Canada as a part of their Comfort Food Makeover campaign not knowing at the time just how badly I’d need this and just how comforting it would be. If you’re in need of comfort, I highly suggest throwing a bowl of Northern Thai Turkey Curry (Turkey Khao Soi) together immediately. It will warm the depths of your soul from the inside out and hopefully, with any luck, get you out of those blankets and back to real life. 

Head over to Turkey Farmers of Canada website for the recipe and for god sakes, stay warm out there! 

Jan 09

Cheese Making, Vacation Taking [Marinated Lemon-Za’atar Labneh]

Doesn’t the idea of making your own cheese make you all sweaty and agitated and overwhelmed? No? Maybe it’s just me.

I’m planning to set aside more time to experiment this year. With any luck, I’ll be a seasoned vet in the art of Burrata, Curds, Mozzarella and maybe another few. I’m starting off simple, giving myself some time to ease into the process before going balls (pun intended?) out. 

This marinated labneh is EASY but god damn it’s delicious, too. I consider it a gateway cheese, if such a thing exists. I’ve made it once before and it was a success from the get-go so please don’t be intimidated by it in the slightest. 

We ate this cheese on top of warm black kale with roasted garlic dressing, wholegrain croutons and spicy baked chicken - a new favourite - but I’ve suggested some uses at the bottom of the page if that doesn’t sound quite right for you. 

We’re off for a week to Puerto Rico tomorrow so with any luck, I won’t be around these parts much but hopefully by the time I’m back, you’ll have a jar of this ready to go so we can virtually high five at your great success! 

We’ll do our best to bring some warmth home with us! 

Marinated Lemon-Za’atar Labneh
makes approx. 10-12 balls of cheese

If you can find za’atar at your Middle Eastern market, feel free to use that. I make mine at home because I usually have all the ingredients on hand. I’ve shared a recipe in case you’d like to make this spice blend from scratch. 

Special equipment: 
2-3 coffee filters or layers of cheese cloth
1 4-cup or 2 2-cup seal-able jars

500g tub Greek yogurt (plain, unsweetened)
zest from 1/2 large lemon (about 1/2 tbsp)
1 tbsp za’atar, recipe to follow
sea salt

2 cups good quality olive oil (I use California Olive Ranch's Arbequina)
2-4 bird chilies
2 sprigs fresh oregano
2 sprigs fresh thyme
4 cloves garlic, peeled and smashed
8-10 peppercorns
pinch salt

Place your coffee filter or cheese cloth in a fine mesh sieve and place the sieve in a bowl deep enough to catch about 1 1/2 cups of liquid. Stir the yogurt, lemon zest, za’atar  and a pinch or two of salt together until combined. Pour into the lined-sieve. Place in the fridge, covered if you prefer, and let drain for 2 days. It should be slightly looser than a cream cheese consistency. 

Take the strained yogurt from the fridge and roll into balls slightly smaller than a golf ball (wetting your fingers/hands makes this somewhat less messy). Place cheese-balls into the jar(s) and add in the chilies, oregano, thyme, garlic, peppercorns and salt. Top with enough olive oil to submerge everything. Place in the fridge to marinate for 24 hours. The olive oil might solidify and that’s ok. Place the jar on the fridge door so it’s not as cold. Remove the jar a few hours before you plan to eat the cheese. 

To serve: 
spread on baguette
a few balls and some oil spooned over greens
with a cheese plate
on crostini
on pizza
served with pickles and smoked meats for sandwiches

Jan 07

Giving Up On Guilt [Pickle-Patty Melts]


The New Year. A speckless slate untarnished by bad decisions and weighing feelings. Our chance to start fresh and make the changes we didn’t get around to last year. Or maybe the new ones we’ve only just taken back to the drawing board. 

I’ve decided, not that it’s a far stretch from years before, that I’m dropping food-related guilt off at the door this year. I don’t like hearing the term “guilty pleasure” when we’re talking about food. Food and guilt don’t belong together. It shouldn’t be your first reaction upon biting into a greasy slice of pizza. YOU SHOULD BE THRILLED. Relishing that delicious moment in time and letting yourself be fully there while you do. Not thinking about how many miles you’re going to have to run to make up for it, or how many meals you’ll have to skip because of it. Indulging should feel good and if it doesn’t, it’s not worth it. Be wise when spoiling yourself. If you’re going to indulge, make sure it’s something real. Real chocolate, real butter, real meat, REAL ingredients. Don’t waste your time on these 100-calorie snacks you don’t really want. Have that slice of chocolate cake…but make it yourself and make it with wholesome ingredients. 


I know that I have to eat well to feel good. And I do just that. So when the occasional (or often, as of late) indulgence comes up, I don’t feel the slightest tinge of anxiety. I’m going to relish that moment knowing that I eat real, whole food and while I may not be 130 pounds to my 5”8, I’m healthy. And happy. And kind (to myself, most importantly). I know that I put 80% whole food in my body; that’s what I’m choosing to put my focus on this year. If I feel good, I look good. Depriving myself of what I want makes me an irritable, miserable asshole. That’s not who I want to be. 

This sloppy, greasy-looking patty melt was the first dish I made this year. It wasn’t the healthiest option and it was heavy and rich, but it was real. Made from ingredients in their purest form. Locally made rye bread, gifted pickles from a friend, local beef (freshly ground), caramelized onions, high quality Swiss cheese and a good, spicy mustard. That’s it. No 40 what-the-F-is-that ingredients that promise to make you thin. Six ingredients that taste amazing and feel good in your body. 


I hope you’ll join me in a guilt-free year of real food. Eat what feels good, eat what’s real and be happy with the choices you’re making.

Pickle-Patty Melts 
makes 4 sandwiches

I used Swiss cheese here and it melted wonderfully. You can use any type that melts well, but the flavour of the Swiss is what really makes this melt taste as wonderful as it does. 

I love pickles with my patty melt so I just added them to the beef. The sweet, briny kick helps cut the fat/richness of the sandwich. If you prefer it without, simply leave them out. 

vegetable oil
2 lbs freshly ground beef 
1/4 cup - 1/3 cup diced sweet pickle (bread and butter)
salt and pepper
2 large yellow/brown onions, thinly sliced
8 slices good rye bread (light or dark)
10-12 slices Swiss cheese
4 tbsp spicy yellow mustard (Keen’s is my choice)

Using your hands, mix together the beef, pickles and a few generous pinches of salt and pepper and mix gently until combined. Divide the meat into 4 equal portions and shape to the size of your rye bread. It will shrink slightly making it the perfect size for a meat-in-every-bite sandwich. When you’re ready to cook them, sprinkle each patty with a little more salt and pepper on each side. 

Heat a few tablespoons of vegetable oil in a heavy skillet over med-high heat. When sizzling, add the patties, 2 at a time depending on pan size, and cook for 4-5 minutes on each side or until a deep golden crust forms. Flip and cook the other side. Remove to paper towels to absorb excess fat. 

In the same pan, add a few more tablespoons of oil and add the onions. Cook, stirring up any brown bits left behind from the meat, until deep golden brown, 15 minutes. 

To assemble: 

Preheat oven to 400. 

Toast all the bread in a dry skillet until charred slightly, 4-5 minutes over med-high heat. You can toast in a toaster if you’d like, but I love the flavour a skillet-toasted rye gets. 

Place 4 slices of the rye bread down on a parchment lined baking sheet. Coat each slice with 1 tbsp of mustard. Top with the patty, then the onions and finally with the Swiss cheese.  Place pan in the oven (without the second slice of toasted rye on top) for 10 minutes or until cheese is melting and bubbly. Remove from oven and top with second slice of bread. Cut on the diagonal and enjoy! 

Dec 30

Making Way: A Reflection [The Bourbon Bastard - a cocktail]


And just like that, the tide of another year is to be washed out to sea, lost and forgotten. It couldn’t have been 365 days since we did this last. Some unknown force must be stealing our minutes, hours and days, tucking them away from us, time disappearing into itself. It can’t be that we’re here, preparing ourselves to accept another year, unknown and beguiling. 

It’s safe to say that I have had a year. A full circle, it feels. I suppose that’s the way it should feel. Reflecting on it makes my stomach turn with so many emotions. From skin-tingling joy to burying sadness, gut-tightening anxiety to some of the calmest moments I can remember feeling. Twenty-thirteen has carried me through them all, stumbling at times. I feel closer to who I am than I have before. Twenty-thirteen has brought me new friends, some of the warmest, kindest-hearted, wild and wonderful people and has kept and rekindled relationships with old friends who keep me honest, remind me where I come from and push me to where I’m going. I am so lucky. So very lucky. 


I have learned a lot this year. Most notably: 

1. shut up. close that giant mouth and just be quiet. you don’t need to be yapping all the time. sometimes life has a way of speaking for you. and other times, saying nothing means everything. 

2. letting my happiness come first doesn’t make me a selfish person. a happier me means a higher capacity to make everyone around me happy. and a happier me means… a happier me!  

3. if it doesn’t serve me in a positive way, teach me something, appreciate me or provoke thought, it’s probably not worth my time. 

4. SAY NO. enough already. helping people out is well and good but to make yourself broke and miserable so you can is plain silly. choose your yes’ wisely for the love of {expletive}. 

5. make the time. stop saying you’re too busy before it’s too late and you’ve lost everyone. there will always be more time to work. always. there won’t always be more time for the people you love. 

I’ve decided to let 2014 be my year of exploration. I’ve quit my desk-job after 8 years (an incredibly tough decision for me), come to terms with a big pay cut, a complete change of routine, to explore something new. I’ll still be working a full week, but I’ve decided to dip my toe in the food industry and see what happens (more on that at a later date). Life is too short to be stressed. Too short to be miserable. Too short to let your brain make the decisions that sometimes only your heart can. There will always be another desk that needs an ass in it, but I won’t always have the opportunity to flip my life upside down and take a chance. I have no idea what’s going to happen but that fear and unknowing sparks a light in my gut that will keep me going.  

When the clock strikes 12 tomorrow night I’ll take a deep breath, pulling in all the good and bad and wonderful and painful things from the last year, and let it out slowly, doing my best to release it all and make space in my heart and mind for another year of experiences, relationships, frustrations, hard-work and love.  

Thank you all for such a changing year. Thank you for reading, commenting, following along on recipes, watching Whoops, sharing stories, sending support in times of hardship and for being your fine-ass selves. I raise my glass to you and hope that you’re celebrating, learning, and making space for all of the new and exciting things that are coming. 

The Bourbon Bastard
serves 2

Our good friends, Justin and Mallory, are two of the wonderful people I’ve become closer to this year. They make me feel relaxed and at ease in their company and we’ve had some of the most memorable times eating, laughing and drinking beers around their table. As we left their place last night, Justin handed me a bottle of this Kentucky Bastard Imperial Stout and I thought it fitting, them having made such an impact on my last year, to work this into my reflection. To come across kind hearts like theirs doesn’t happen every day or even every year. Thanks for being rad, guys. 

juice from 2 lemons (+ a few strips of rind to garnish)
3 tbsp peach preserves (I used Michael’s Dolce Peach-Cardamom Jam)
2 tbsp maple syrup
1/2 tsp pure vanilla
2 ounces bourbon
1 cup Kentucky Bastard Imperial Stout 
ice cubes

Whisk together the lemon juice, jam, syrup and vanilla. Strain so it’s smooth. It should be quite tart but have a nice sweetness to it. 

Divide the lemon mixture between two short rocks glasses. Add 3-4 ice cubes. Pour 1oz bourbon into each glass and top with the Kentucky Bastard stout. It will separate, but feel free to stir it together. 

Dec 18

Help a Potato Ball Out [Mushroom-Potato Balls with Romano & Walnut Crumbs]


If you’re looking for a little last-minute appetizer to bring along to your celebrations next week, these simple but wonderfully flavorful potato-mushroom balls with nutty walnut and Romano crumbs mentioned that they might like to join you over the holidays. Won’t you bring them with you? All they want for Christmas is to be devoured by hungry mouths. 

These little babies are crunchy on the outside and creamy, smooth and salty on the inside. The mushrooms and thyme offer an earthiness and balance to the richness of the potatoes and cheese. If you’d like to support these little ones in their ongoing effort to be eaten, head on over to the St. Laurent Centre Blog for the recipe! 


Dec 04

There I Stood [Rum-Spiked Caramel Apple Cobbler]


So there I stood. Apples in one hand, looking slightly worse for wear, and a jar of rum-spiked salted caramel, previously used for candy apples, in the other. I knew the two would go together, having just used them in combination, but I wanted to do something a bit different. Something special and unexpected.  

Before I knew it, my knife was steadily gliding through the apples as I watched them mound in a heap beside me. I glanced over periodically at a recipe from Dara at Cookin’ Canuck as reference and tossed the apples into a sizzling, buttery pan with warm spices until golden and fragrant. The caramel glazed the bottom of a pie dish waiting to bubble up and snuggle sweetly into the buttery apples. This was going to be something. Hopefully something delicious, but one never can tell when the words baking and experiment meet.


If you can imagine an apple cobbler, sweet and gooey and mounded with buttery biscuits then you’re almost touching on what we have here. But this, this was something else. The boozy caramel hugged tight to the apples and caramelized around the edges of the biscuits making this some sort of cobbler meets caramel apple hybrid dessert. And really, what could be better than that? Very few things, my friends. Very few things. 

As we inch closer to the Christmas holidays, I’m making notes of the sweets and savories that worked in my favor so I might share them with friends and family. This one is at the top of my list to make again and again. I hope you might invite it to your table, as well.


Rum-Spiked Caramel Apple Cobbler
adapted from Cookin’ Canuck
serves 6-8

If there is a premade caramel you really like, you could use that in place of the homemade stuff but make sure it’s of good quality as it will make a big difference in the overall flavour of the cobbler.

2 tbsp butter
4-5 large gala apples, enough to fill your pie plate 3/4 full.
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 cup rum-spiked caramel, recipe to follow
buttery biscuit dough, recipe to follow

Preheat oven to 450.

Melt the butter in a large skillet over medium-high heat and toss in the apples, nutmeg, cinnamon and clove. Cook until apples are soft and starting to brown. 

Pour the caramel into a pie plate and arrange the apples evenly over the caramel. 

Flour your fingers and pinch off even pieces of the biscuit dough that are about 2 1/2” around. There should be about 6-7 biscuits. Place the biscuits over the apples. Pop in the oven (on a lined cookie sheet in case the caramel bubbles over) for 30 minutes or until biscuits are golden brown. 

Scoop into bowls and top with ice cream or whipped cream! 

Rum-Spiked Caramel
adapted from A Cozy Kitchen
makes 1 large jar

*special equipment: a good kitchen or candy thermometer. 

Feel free to halve the recipe if you don’t want leftovers. 

1 cup heavy cream
1 1/2 cups white granulated sugar
1/2 cup light or dark corn syrup
5 tablespoons dark rum
2 tablespoons unsalted butter
2 pinches sea salt

Place all ingredients in a very tall pot (this caramel bubbles up a lot) over medium-high heat with the candy thermometer clipped to the pot. Don’t stray far, you should be mixing fairly frequently. Cook until caramel reaches 250, about 15-20 minutes. Let cool slightly. 

Buttery Biscuit Dough
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tbsp sugar
1/4 tsp salt
6 tbsp very cold unsalted butter, cut into small cubes
1 cup cold buttermilk

Whisk together the flour, baking powder + soda, sugar and salt.  Use your fingers to mush the butter into the flour mixture until it has a coarse, mealy texture. Pour in the buttermilk and use a fork to pul together until a wet dough forms. Place in the fridge for 20-30 minutes while you prepare the apples.


Nov 28

Be Gracious, Eat Well. [Spiced Apple-Rosemary Sparkler]

Happy Thanksgiving to all celebrating today! I don’t want to muck up your day with too many words and thoughts (I’m sure that’s better left to your great Aunt Bea) so I’ll keep it short and sweet - May you be thankful for all you have, eat and drink well and embrace those around you.

I leave you with a sparkly, festive cocktail that you can make with things many of you may already have on hand for the holidays. The combination of dry Prosecco and the sweet, warmly spiced and herbaceous syrup is heavenly. Save any leftover syrup to spoon into soda water or over oatmeal. 

And as Corey Mintz reminded us in the NYT, the food is less important than the company and a little bit of graciousness. 

Spiced Apple-Rosemary Sparkler
makes approx. 4-6 cocktails

1/2 cup apple-rosemary syrup (recipe to follow)
1 bottle dry Prosecco
apple rounds, to garnish
rosemary sprig, to garnish

Fill 4 (or more) Champagne flutes with 2 tbsp (or more if you like it sweeter) of the apple-rosemary syrup. toss in a slice of apple and a small sprig of rosemary and top with prosecco. 

Apple-Rosemary Syrup
makes approx. 1 cup

3 large apples (empire/cortland/macintosh), sliced thin or diced
2 sprigs rosemary
1 cinnamon stick (1/4 tsp ground)
2 whole cloves
1 2” piece lemon zest
3/4 cup sugar
1/4 cup water

Place all ingredients in a pan and bring to a boil without stirring. Turn down to a simmer, stir and let cook for 20-30 minutes or until everything is softened and syrupy. Strain into glass jar. Keeps for 2 weeks in the refrigerator. 

Nov 25

It’s The Holidays - Chill Out! [15-Minute Grainy Sausage Apple & Fennel Stuffing]


If you’re celebrating Thanksgiving today, you’re probably feeling that all too familiar cocktail of nerves, excitement and yes, maybe a little exhaustion. 

Planning for the holidays is tough, often prolonged work. You mull over menu items, figure out dietary restrictions, shop, prep vegetables, appetizers and side dishes, spend a full weekend cooking and then, just like that, it’s over in a matter of bites. And maybe, like me, you sometimes feel a bit guilty that all that time spent stressing out could have been better spent in good company, chilling out, sipping a glass of wine with visiting family and planning a menu that came together extremely quickly, but still deliciously. 


I make this stuffing almost every year for both Thanksgiving and Christmas. The main ingredients are all plenty flavourful making it less necessary to pump it full of extra spices and ingredients. Using less but making the most of the few things you are using is the easiest and most satisfying way to swap those kitchen hours for chill-time. The stuffing comes together in a hurry and bakes quickly so you can spend your holiday being Thankful instead of exhausted. 

Grainy Sausage Apple & Fennel Stuffing
makes 4 servings

I recommend dicing all the ingredients fairly small so the cooking time is reduced on them. If you have more than 15-20 minutes, feel free to make veg/bread/sausage a bigger dice. 

Recipe can easily be doubled/tripled. 

1 1/2 cups cubed Hillshire Farm Smoked Sausage
2 tbsp olive oil or butter
1/2 large onion, small dice
2 cloves garlic, minced
1 large Gala apple, small dice
1 fennel bulb, small dice
1 tsp fresh thyme leaves
1 tbsp fresh Italian parsley, minced
4 cups multigrain bread, cubed
1/2 - 1 cup chicken/veg stock
1 large egg, lightly beaten

Preheat oven to 425. 

In a large pan over med-high heat add the sausage, oil/butter, onion, garlic, apple and fennel. Saute until onions are translucent, 2-3 minutes. Add in the parsley and thyme. 

Pour vegetable mixture over the bread cubes and add enough stock to moisten the mixture, about 1/2 cup to start. Stir in the egg. Pour into a greased baking dish and bake for 10-15 minutes or until mixture is golden brown and fennel is cooked through. 


This is a sponsored post. Hillshire Farm sponsored it and compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Nov 18

Comfort Food Makeover with Turkey Farmers of Canada [Caramelized Brussels Sprout & Turkey Casserole with Kale and Aged Cheddar]

It’s getting cooler around these parts and we’re starting to crave all those rich, braised, cheesy recipes that have been tucked away since last winter. I have a small dusty box of casserole, pasta, soup and braised recipes I keep on hand for just this occasion, but to be honest, I’m growing tired of them.  Sometimes there just isn’t enough cheese in the world to be satisfied by the same bowl of macaroni and cheese for 5 years running.

When Turkey Farmers of Canada approached me for a Comfort Food Makeover campaign they were working on, I thought it the perfect excuse to revamp some of my old standbys. This Brussels sprout and turkey casserole dish has officially been added to the recipe box and will be filling our gobs as often as we can take it this winter. It’s got everything you’re pining  after in one bowl: bitingly sharp aged cheddar that’s melted and gooey, caramelized autumn veggies, big rigatoni noodles to hang on to all that creamy sauce, protein-packed turkey breast, some sweet apple to cut through the richness and bright lemon to wake everything up.

Head on over to their website to get the recipe!