Lamb Ragu

Lamb Ragu. Let’s throw it back to this delicious and crave-worthy dish. This rich and creamy, pasta is a spin on the traditional spaghetti sauce. Served over your favorite pasta. And flavored with tomatoes, mushrooms, onions, and a little red wine. Perfect for lunch or dinner! You can’t go wrong. This just may be your new favorite dinner to make. My kids were a big fan of this. Let me know what you think in the comments below.


Xo- Ayesha


Lamb Ragu


Lamb Ragu

1lb ground lamb
2 tablespoons olive oil
1-28oz can whole peeled tomatoes (I used San Marzano)
2 cloves garlic, minced.
One small red onion, diced.
Three cups cremini mushrooms, sliced.
One cup full-bodied red wine (I used cabernet)
One cup sour cream
1 tablespoon smoked paprika
1 tablespoon Herbs de Provence
1 1/2teaspoons kosher salt
1/2 teaspoon black pepper
1 1/12 tablespoons brown sugar (Of course I’m going to use it!)
1lb box favorite pasta (I used fusilli pasta)
Grated parmesan cheese for garnish
Fresh basil or parsley for garnish


Bring a large pot of water to a boil over high heat. Make sure to salt your water! Add the pasta and cook according to instructions. Drain pasta. And set aside.

Heat olive oil in a large skillet over medium-high heat. Add your onion and garlic and cook until tender, about 3 minutes. Add the ground lamb into the pan. Season with salt, pepper, paprika, and Herbs de Provence.

Break up your lamb as it browns. Letting all of the liquid evaporate in the pan until you see little bits start to stick to the pan. Add mushrooms.

Add wine and deglaze the pan by getting all those brown bits off the bottom of the pan. (So much flavor!!) Let the wine cook down to half its size. Add the whole tomatoes and gently break up, simmer over low heat for about 10 minutes. Add brown sugar and sour cream and mix well.

Serve over the pasta. Garnish with freshly grated parmesan and freshly chopped basil.

Greek Chicken Kebabs

Greek Chicken Kabobs. Flashback this Friday with another favorite kabob recipe of mine. Now I can get my family to eat practically anything cooked on the grill. And grilling kabobs is a favorite. Using the always popular chicken with a quick greek inspired rub with sliced zucchini and bell pepper. You can alternate with any favorite vegetables or proteins you have on hand. The seasoning also stores well for a future repeat of this dish!

These kebabs are delicious! The chicken marinade is easy to make and flavorful. It’s zesty, with just a little kick to it. And the zucchini and peppers were the perfect accompaniment on the kabob. But this will work great with just about any vegetable. You could even use only veggies to make this vegetarian and allow them to marinate before grilling. I served it alongside some spiced rice and a side of greek yogurt! So go break out your skewers and let’s get grilling!


Xo- Ayesha



Greek Chicken Kabobs

1lb Chicken breasts, cut into 1-inch pieces. (boneless, skinless)
2 Red bell peppers, cut into 1-inch pieces.
2 Medium zucchini, cut into 1-inch pieces.
2 Cloves garlic, minced.
2 Tablespoons lemon juice, fresh.

Greek Seasoning

Two tablespoons oregano
1 Tablespoon kosher salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoons paprika
2 Teaspoons dried parsley
2 Teaspoon Basil
2 Teaspoons dried Dill
1 Teaspoon Thyme
1 Teaspoon ground nutmeg
1 Teaspoon cinnamon


Mix all spices well. Store in a jar or airtight container.

Start by cutting up your chicken breasts into one-inch pieces and place into a large bowl. Drizzle with olive oil salt and pepper. Add minced garlic, lemon juice to the bowl — season chicken liberally with greek seasoning. Mix well and set aside.

Slice zucchini into 1-inch slices. Core and cut bell pepper into 1-inch pieces. Place veggies in a separate bowl and lightly drizzle with olive oil to prevent from sticking. Alternate placing chicken cubes, zucchini, and bell peppers on your prepared skewers. I prefer metal over wooden skewers. But if you use wood, make sure to soak them in water for at least thirty minutes before using. Grill the kebabs (or broil) until the chicken is no longer pink and juices run clear. About 4-5 minutes per side.


Sweet Caramelized Pork

Sweet Carmelized Pork. Flashback this Friday with one of my favorite recipes. Now In my household, you cannot go wrong with a tasty pork recipe. This recipe is incredibly easy to make. A deliciously sticky pork recipe that will please the whole family! The brown sugar caramelizes as it cooks and creates this sweet and savory sauce. Let me know what you think in the comments below.. Also, share some of your favorite go-to pork recipes below!


Xo- Ayesha

Sweet Caramelized Pork and Rice

1 lb boneless pork loin
Two tablespoons olive oil
1/2 cup brown sugar
One teaspoon cayenne
One tablespoon paprika
Salt and pepper to taste. (I use about one teaspoon each.)
Two tablespoons ginger, minced.
Two cloves garlic, minced.
One small white onion, diced.
One tablespoon red chili paste (optional)
Green onion, for garnish.

Preheat your oven to 350 degrees.

Mix your brown sugar, cayenne, paprika, salt and pepper in a small bowl.

Sprinkle your pork loin on all sides with half of the dry rub.

Heat one tablespoon of your olive oil in an oven-safe skillet or dutch oven over medium-high heat.

Brown your meat on all sides and remove from heat.

Transfer your oven-safe skillet to your preheated oven. Allow cooking for about 25-30 minutes.

Remove from oven and allow your meat to rest on a cutting board for about 5-10 minutes.

Meanwhile, heat the remaining olive oil over medium-high heat.

Saute your onions, ginger, and garlic for 3-4 minutes until translucent.

Slice your cooled pork thinly.

Add pork to onion mixture along with the remaining brown sugar mixture.

Stir until browned and caramelization has begun.

Serve with rice and garnishments!


Harvest Sangria

Harvest Sangria. Fri-YAY!! I’m going to take it back and reshare this recipe with you. This one is definitely for the adults! My very own harvest sangria specialty. It’s filled to the brim with warm fall flavors! So put on a comfy sweater, prop up your feet and enjoy this delicious yet easy to make fall drink!


Xo- Ayesha

Disclosure: You May Not Taste The Alcohol, Please Drink Responsibly.

Happy Friday!

Harvest Sangria:

(Serves Four)

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Harvest Sangria Recipe (Serves Four):

Cut Apple (I’m Using Honey Crisp Apple) Into Thin Slices
Place in Cocktail Shaker
Add 1/2 Cup Spiced Rum
Muddle Apple and Rum Together in Shaker
Harvest Simple Syrup (Equal Parts Dark Brown Sugar & Water With Cloves)
Place Harvest Simple Syrup in Container
Strain Apple and Rum Mixture in Container with Simple Syrup
Add 12 oz of Crisp Apple Cider (5% Alcohol)
Add 1/2 Cup of Red Wine
Add Pinch of Cinnamon

Mix, Pour Over Ice and Enjoy!

Curried Butternut Squash Soup

Curried Butternut Squash Soup. Who doesn’t love a warm and comforting bowl of soup on a chilly day? (Or any day in my case) This soup is incredibly easy to throw together. You can easily omit the curry if your not a fan of that flavor. The rich and sweet flavor of the butternut squash is infused with cream, garlic, onion, brown sugar and curry! Just the right balance. A warm filling and flavorful soup that’s perfect for fall and winter. What is your favorite way to cook butternut squash? Leave a comment below.


Xo- Ayesha




Curried Butternut Squash Soup

One tablespoon olive oil
One small white onion, sliced
Two garlic cloves, minced
One butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)

*Tip* You can also freeze this for up to a month!


Heat oil in a dutch oven or stockpot over medium heat.

Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.

Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.

Add in your cream, stock, and sugar. Stir well.

Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.

Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.

Add in two tablespoons of creme fraiche. Puree until smooth.

Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.

Remove from heat and serve with your desired garnishes!


Harissa Spiced Brussels and Sweet Potato

I’m always looking for new ways to create flavorful veggie dishes for my family. This recipe pairs Brussel sprouts with sweet potatoes! Tossed with some honey and harissa spice for a delicious kick. Harissa mix consists of cumin seed, caraway, chili powder, garlic powder, peppercorns, and cinnamon. With a hint of sweetness and a kick of heat. You can also use it to jazz up your popcorn and fries. My family has used it to roast chickens and fish as well. Don’t be afraid to try brussel sprouts! Delicious and full of vitamin C. This recipe is a keeper for your next get together or weeknight meal!

Harissa Spiced Brussels and Sweet Potato

2 tablespoons honey
1 1/2- 2 tablespoons harissa
2 tablespoons olive oil
1 pounds brussels sprouts, trimmed and halved.
1 pound sweet potatoes, peeled and cubed.
1 small shallot, finely chopped.
Kosher salt and pepper, to taste.

Pre-heat oven to 450 degrees.

In a large bowl add sweets and Brussels.

Toss with olive oil, harissa, and honey.

Spread out evenly on a baking sheet.

Season with salt and pepper to taste.

Roast in the oven for 15-18 minutes or until tender. Turning halfway through.

Perfect as a side or even as a dish on its own!


XO Ayesha

Crock-pot Pulled Pork

Who doesn’t like a recipe that takes just minutes to prepare and makes your home smell like you’ve been slaving for hours? Push a button and walk away. A small amount of effort with a big reward! And you can always play around to elevate the flavors in this dish. Throw in a couple cloves of minced garlic or ginger. Or even add in a 1/4 cup of brown sugar. Make it your own! This no-fuss recipe is the perfect meal to make for a crowd or family gathering. (Sport watching party!) Juicy pork shredded and served inside of your favorite sandwich roll.

Crock-pot Pulled Pork

1 Tablespoon olive oil
Kosher Salt and Black pepper
1 Pork shoulder roast (About 4-5 pounds)
2 Cups Beef broth
1/2 Cup apple cider vinegar
Bottle favorite barbeque sauce (Carolina style is great!)

Season both sides of pork generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the seasoned pork roast into the pan and sear. Searing meat is about building flavor and caramelizing your meat. And oh, what flavor it is! Once all sides are a beautiful brown remove from heat. Now here is the easy part!

Just slide your pork into your crockpot directly from the pan. Making sure to pour in those leftover juices from the pan. Pour your other liquids in as well. Now pop on the lid and cook on low for eight hours. (You could also cook on high and just cut the time in half.)

Once done carefully transfer your pork roast to a bowl. Using two forks to shred the meat. (Or you can just pull it once cooled.)

Serve on your favorite roll along with your favorite sauce. So delicious and super easy. Your house will smell incredible! I like to serve it alongside a Persian cucumber and tomato salad for a little crunch and lightness.

**Tip** Hawaiian buns work great and give it a yummy sweetness.

XO Ayesha

End Of Summer Panzanella

Hey, everyone!

Summer is ending. And here is my last hurrah to summer!

What better way to use my late summer produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening this summer was such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes this summer using various tomato plants, cucumber, zucchini, and watermelon. Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too.

End Of Summer Panzanella

1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
1 orange bell pepper, seeded and cubed
1 red bell pepper, seeded and cubed
1 English cucumber, halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers

For the vinaigrette

1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 375 degrees.

Whisk together all ingredients for the vinaigrette and set aside.

Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Baked in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.

Drizzle with vinaigrette. Toss well.

Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes.


Xo Ayesha

Fueling (My First!) Back to School Season

This year marks a first for me since my oldest daughter, Riley, is going to start Kindergarten in a few weeks. How time flies! What I love about the back to school season is the shopping (Riley loves new crayons and markers!) and of course, the cooking. I keep meals pretty healthy for my family in general, but when it comes to the school season, I make sure to keep them fun and fresh.

Homemade lunches are a way for me to share the love, even when I’m not with Riley. I like to think outside the (lunch) box and create kid-friendly meals that are colorful with all sorts of veggies to make them fun but easy to make ahead for me. And, when I can get my kids to join in on the prep, I know they’ll love the dish even more. A little extra time in the kitchen today can save you a ton of time over the course of a week. And for busy families like mine, meal planning is key. Studies have also found that shoppers who meal plan have lower grocery bills and make fewer shopping trips, resulting in less wasted food.
One of the recipes I’m most excited to try this back-to-school season is a Fun Sandwich Sushi. These yummy pinwheels are easy to make and can be modified for even the pickiest of eaters by incorporating their favorite veggies or deli meats. The ingredients are then wrapped up in whatever style of tortilla you prefer and refrigerated to set. This recipe is great because you can make ahead for the week and then just slice when ready to pack for lunch or if your child isn’t a big fan of “sushi,” you can simply leave the roll uncut like a sandwich burrito. To keep veggies fresh, prep and protect before storing them in the fridge. Then toss with your dressing of choice for a delicious salad later in the week.

From packing up lunches to keeping leftovers fresh, Glad helps me manage a busy back-to-school routine. What are some of your go-to lunches that you and your kids love?

Get this recipe, along with some of my other dishes to help you throughout the week, and fresh saver tips at