Fudgey Chocolate Chip Cookie Pie by Rosie Berger


The middle part of this treat is basically molten chocolate chip cookie fudge. I wouldn’t judge you if you just grabbed a spoon and dug in! 


1 cup butter

2 eggs

1 cup sugar

1 tsp vanilla

1 cup flour

1 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 cup chocolate chips


1/2 cup chocolate chips

1/4 cup butter


  1.  Cream butter and sugar  
  2.  Add eggs, one at a time. Mix until each is incorporated 
  3.  Add vanilla
  4.  In a seperate bowl, combine dry ingredients
  5. Gradually add to wet ingredients
  6. Add chocolate chips, set aside
  7. Preheat oven to 350
  8. Place a medium put on burner about 1/3 full of water. Rest a smaller pot inide, not allowing water to seep in. Bring to a low boil
  9. add butter, allow to melt
  10. add chocolate chips, stir until melted and combined with butter. 
  11. In a 12 inch cast iron pan, spread cookie mixture
  12.  Add ganache a little at a time. Use a fork to spread and mix it with cookie mixture don’t over mix). Leave edges, so they form a tasty “crust”.
  13. bake for 20-30 mins, until crust is slightly golden and chocolate begins to bubble. 
  14. Let cool before serving (or seriously... just get a spoon ;) ) 

Bone Broth Spicy Peanut Soup by Rosie Berger

If you’ve ever been to Spicy Noodle House on Osborne in Winnipeg, this soup will be VERY familiar. I didn’t make it as an exact copy - I just knew I wanted a peanut-y veggie soup for what’s left of this damned winter. Gotta say, this definitely hits the spot - plus your tummy will seriously thank you for putting some bone broth in it.

peanut soup 2_1.jpg


1 tbsp olive oil

2 cups chopped (or ground), roasted peanuts

2 tbsp ginger, finely chopped

6 cloves garlic, finely chopped

2 stalks sliced celery

1 tbsp black pepper

2 tsp paprika

2 tsp cayenne pepper

6 stalks bok choy, sliced

6-8 green onions, chopped

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 cup peanut butter

750ml bone broth

2 cups water

2 bay leaves


  1. Heat olive oil in a large pot on medium-low.

  2. Add ginger, garlic, and peanuts. Stir and let cook for 10 minutes.

  3. Add celery and spices. Stir and cook for 5 more minutes.

  4. Add bok choy and onions. Add rice vinegar, soy sauce and peanut butter.

  5. Pour broth and water over, add bay leaves. Stir until peanut butter is combined.

  6. Cover and simmer for 30-40 minutes, until broth is mostly opaque.

Feel free to add thick or thin rice noodles!

Vegan & Gluten-free Cookie Dough... by Rosie Berger

…that doesn’t taste like sweetened hummus. Even though it’s made out of chickpeas. Magic? Maybe.

cookie dough_1.jpg


2 cans chickpeas

4 tbsp maple syrup

4 tsp vanilla

1/2 cup peanut butter

2 tbsp cinnamon

1/4 cup coconut cream

1 tsp almond extract

1/2 tsp salt

1/2 cup semi sweet chocolate chips (or more… or less.  Follow your heart)!



  1. Rinse and soak chickpeas in eleven water. You want to remove as many of their skins as possible to help the texture, so you might want to stir them up a bit!

    2. Combine all ingredients (except chocolate chips) in a food processor or blender.

    3. Pulse/blend until very smooth

    4. Move “dough” to a medium bowl

    5. Stir in chocolate chips

Enjoy responsibly. Or not - do what you feel!

Baked Beet, Goat Cheese, Basil Dip. by Rosie Berger


This might be too good. Like... “eat-more-than-you-should-but-feel-ok-about-it-because-at-least-there-are-veggies-in-it?” kind of good. 


3 beets, stems and leaves removed

Olive oil

Salt & Pepper

1 leek, finely chopped

200g goat cheese

5 large leaves basil

170g Asiago cheese

1.5 tbsp toasted ground black pepper


  1. Preheat oven to 400. Wrap beets together in aluminum foil with a drizzle of olive oil and sprinkled with salt and pepper.
  2. Roast for about an hour, until a fork pokes easily through. Set aside to cool, then peel using a paper towel to rub skin off. 
  3. Turn oven down to 350
  4. Chop finely, toss with a bit of olive oil and S&P, Set aside. 
  5. In a bowl, combine the rest of the ingredients (only half of the Asiago). Add 2 .5 cups of beets (depending on the size of your beets, you may have leftovers. Feel free to use as garnish, or eat as is for a healthy snack).
  6. in a large, shallow oven-safe dish, spread mixture evenly.
  7. Sprinkle remaining asiago cheese on top
  8. Bake for 20-25 minutes, turning half way through, until cheese is completely melted and turning golden. Serve warm.

Flourless Dark Chocolate Blood Orange Torte by Rosie Berger

blood orange chocolate torte 1.jpg

Rich, citrusy + satisfying.  AND gluten free. What a win!


12 oz unsweetened chocolate

3/4 cup butter

1 cup sugar

6 egg whites

Zest of 2 oranges (3 tbsp set aside for frosting)


1 473ml carton whipping cream

1/2 cup icing sugar

2 cups water 1.5 cups granulated sugar

3tbsp blood orange zest


  1. Preheat oven to 350.  Grease a 9 inch springform pan.

  2. Begin mixing egg whites on low, add sugar ( a little at a time) once they begin to foam, while still mixing.  Add salt.

  3. Mix on medium high until stiff peaks form.

  4. In a heat-proof bowl set over a pot with simmering water, melt chocolate and butter until smooth.  Let cool a bit.

  5. Slowly fold chocolate mixture into egg white mixture.

  6. Pour into springform pan, bake for 20-30 mins, until a toothpick stuck into the centre has only a few crumbs.

  7. Set aside to cool

  8. Mix whipping cream and icing sugar until slightly stiff.

  9. In the meantime, add water, blood orange zest and sugar to a pot.  Bring to a boil, then simmer for 20-30 minutes, until reduced by half.

  10. Strain syrup into a heatproof bowl, then allow to cool.

  11. Slowly add 3/4 of a cup of syrup to whipped cream until incorporated. 

  12. Spread over torte and serve immediately.


Lentil, Black Bean, and Tomatillo Soup by Rosie Berger


All I wanted was a hearty, TANGY, winter-proof soup. Nailed it.

1 cup dried black beans

2 cups dried lentils

4 tomatillos, sliced  

2 shallots, sliced

3 cloves garlic

1 lime

3L vegetable broth

1 tbsp paprika

2 tsp cayenne

2 tsp coriander


  1. Pour beans and lentils into a large pot with one litre of broth. Bring to a boil, and then simmer until softened.
  2. In a separate pan, sauté shallots, garlic, and spices until shallots are translucent. 
  3. Add tomatillos, stir, and sauté for 5 minutes.
  4. Add to pot with beans and lentils. Add halves of lime. Add the remainder of the broth.
  5. Simmer for half an hour, stirring occasionally.
  6. Remove from heat, and use an immersion blender to partially blend.

Serve with feta cheese, Greek yoghurt, or with hot sauce. 

Banana Chia Seed Pudding by Rosie Berger

banana chia pudding 4.jpg

Yummy, satisfying, healthy. Done!


2 bananas, mashed

1 cup chia seeds

3 1/4 cups milk

2 tsp vanilla

1.5 tbsp honey

Extra half banana for garnish

One batch of Crumbly Oat Breakfast Cookies for layering


  1. In a medium pot, add all ingredients, stir.

  2. Heat on low for 10-15 minutes, (stirring occasionally) until chia seeds absorb liquid.

  3. Spread a layer of cookies along the bottom of a standard loaf pan, then a 1/2 layer of pudding.

  4. Crumble 3-4 cookies, crumble on top

  5. Add another layer of pudding, then top with whole cookies and more sliced banana.

Crumbly Oat Breakfast Cookies by Rosie Berger

banana chia pudding.jpg

Not to brag, but these are pretty great. I’m into whatever lets me eat cookies for every meal, and these guys are like a bowl of oatmeal in a cookie - and gluten free! In the pic I layered them into my Banana Chia Seed Pudding!


1/2 cup softened butter

1/4 cup honey

1 egg

1 tsp vanilla

2 1/4 cups oat flour

2 tsp cinnamon

1/2 tsp salt

2 tsp baking soda


  1. Preheat oven to 300

  2. Mix butter and honey

  3. Add egg and vanilla, mix

  4. In a separate bowl, mix dry ingredients. Gradually add to wet while mixing

  5. Roll dough into 1” balls, place 1 inch apart on cookie sheets

  6. Press down with a fork until 1/2” tall circles form

  7. Bake for 10-30 mins, until outside is firm and bottom is slightly golden

Curried Cauliflower & Shrimp Dumplings by Rosie Berger

cauliflower shrimp dumplings 2.jpg

The best thing about these (besides how tasty they are) is how easy it would be to vegan-ize them! Just omit the shrimp!


300g (feel free to add more, or omit) shrimp, raw and chopped

1 head of cauliflower, sliced in 4 & roasted (brush cookie sheet and cauliflower with olive oil, sprinkle with curry powder, salt and pepper.  Roast for 45 minutes, until golden and soft)

5 leaves baby bok choi, chopped

2 shallots, sliced

2 cloves garlic, chopped

1 tbsp fresh ginger

1 tbsp rice wine

1 tbsp soya sauce

2 tsp salt

1 tbsp black pepper

1 tbsp dried cilantro

3 tsp curry powder

2 tsp cumin

Round dumpling wrappers (I used 2-450g packages)


1. Put all vegetables and spices in a food processor.  Pulse until finely chopped.  Pour into a bowl with shrimp and spices, stir together until evenly combined.

2. Start placing filling in dumpling wrappers - a bit less than a tbsp of filling per wrapper depending on how big they are. Brush half of each wrapper edge with water, so they stick.  Pinch edges together, and if you’re feeling fancy give them a few folds (I like doing four in the same direction).

3. Heat a NON-STICK pan on medium-high with approx. 1 tbsp of sesame oil for every 8-10 dumplings.

4. Once oil is heated, place first batch of 8-10 of dumplings in oil.  Cook for 2-3 minutes, until golden brown on the bottom (or a little darker, I like a bit of a char)!

5. Cover with a steamer lid if you’ve got one (or a pot lid that fits a bit inside the pan).

6. Pour about half a cup of water around edge of lid (add more if it runs out).

7. Steam for 7-8 minutes, until wrapper is shiny, golden, and clinging to filling.

Serve with soy sauce with a bit of rice vinegar and grated ginger stirred in. Yum!

Vegan Roasted Red Pepper Soup by Rosie Berger

roasted red pepper soup.jpg

One of my all-time favs! The curry powder/cumin adds great flavour!


4 Red peppers, halved and roasted (brush a cookie sheet with olive oil, roast at 350 for 30-40 minutes, until skin blisters

1 tbsp olive oil

2 beefsteak tomatoes, chopped

1 large carrot

1 onion, chopped

2 cloves garlic, chopped

900ml vegetable broth (or chicken or beef)

1.5 tbsp paprika

1.5 tpsp curry powder

1 tbsp cumin

1 tsp cayenne pepper

2 tsp ground thyme

2 tsp salt

2 tsp pepper


  1. In a large pot, add olive oil, onions and spices.  Cook on low/medium until onions turn slightly golden

  2. Add garlic, carrot, and tomatoes.  Stir, then cook for 10 minutes, until tomatoes soften and carrots are fork tender

  3. Add roasted red peppers and broth.  Bring up to a boil, cook for 10 minutes

  4. Remove from heat. Use a hand blender to blend soup until smooth

  5. Simmer for 20 more minutes, then serve (or store)

Serves 6-8

Blackberry Lime Swirl Cookies by Rosie Berger


Like a summer drink in yummy cookie form!


1/2 cup softened butter

1 cup sugar

2 eggs

1 tsp vanilla

zest from 2 limes

juice from 1.5 limes

2 1/4 cups flour

1/4 tsp salt

1 tsp baking powder

Blackberry Swirl  Filling

2 pints blackberries

1/4 cup sugar

1/4 cup water

juice from half a lime

2 tsp honey

2 tsp cornstarch


  1. Cream butter and sugar with an electric mixer
  2. Mix in eggs one at a time  
  3. add vanilla and lime zest
  4. Mix dry ingredients in a separate bowl, then gradually add to wet ingredients while mixing.
  5. once a dough is formed, divide into 2 equal cylinders on parchment paper
  6. Roll each section into a 6x12” rectangle that is approximately 1/4” thick (a bit thinner if you can). 
  7. In a medium pot,  add all ingredients for filling. Mash berries to combine with water and juice.
  8. Bring mixture to a boil for 3-5 minutes, then reduce heat to a simmer for 10-15 minutes, or until mixture has thickened to coat the back of a wooden spoon.
  9. Strain into a heat-proof bowl - make sure to squish all the flesh and juice from the berries through! 
  10. Set aside to chill, or put in the fridge for speedier cooling.
  11. Spread a thin layer of filling across dough. 
  12. Carefully roll dough as tightly as possible without squishing the filling out (roll so that you end up with a 6” tube, not a 12” tube) .
  13. Wrap in plastic wrap and stick in the freezer to chill for at least half an hour
  14. Preheat oven to 325
  15. Line two cookie sheets with parchment paper
  16. Remove dough from freezer. Keep plastic wrap on and use a sharp knife to cut 1 cm cookies.  
  17. Remove plastic wrap and place cookies on cookie sheets (if your cylinder fell while chilling and your cookies look a bit oval, you can gently reshape them at this point) 
  18. Bake for 15 to 20 minutes, until firm but edges aren’t browned. 
  19. While cooking, brush each cookie with lime juice (optionally, if you have extra lime zest you can also sprinkle some on) 

Makes approx. 30 cookies

Curry Barbecue Pulled Chicken by Rosie Berger


 On a sandwich, with rice, in a wrap. Eat this every way - it’s so juicy and flavourful!


6 boneless, skinless breasts seasoned with olive oil, salt, pepper, paprika, and fresh thyme


Can of tomato paste or diced tomatoes

1/2 cup dark brown sugar

1/4 cup worchestershire

1/4 cup honey

2 tbsp vinegar

1 tbsp grainy mustard

1 Tbsp cumin

2 tbsp paprika

1 tbsp curry powder

2 tsp coriander

3 sprigs of thyme

1 tbsp pepper

2 tsp salt


  1. Preheat oven to 350. Brush a cookie sheet with olive oil, then place seasoned chicken breasts. 
  2. Bake for approx. 40 minutes, until cooked through
  3. In the meantime, mix all ingredients for sauce in a slow cooker.
  4. Remove chicken. Using 2 forks, shred and add to sauce.  mix thoroughly.
  5. Cook on low for 8 hours.


Vegan Curry Black Bean Chickpea Fritters (baked) by Rosie Berger


So Healthy. So tasty. Proud, mom? 


1 can black beans

1 can chickpeas

1 red pepper, diced

1 poblano pepper, diced

3 cloves garlic, diced

3 tbsp paprika

2 tbsp curry powder

1.5 tbsp cumin

2 tsp chili powder

2 tsp cayenne

1/2 tbsp coriander

1 tsp salt

2 tsp black pepper

Juice from half a lime

1/2 tbsp worchestershire

1 tbsp olive oil

1 egg white

1/2 cup quinoa flour

Handful cilantro leaves

1/2 tbsp fresh thyme leaves


  1. Preheat oven to 325. Line 2 cookie sheets with parchment paper
  2. Add black beans, chickpeas and olive oil to a food processor or heavy duty blender. Pulse until mostly smooth
  3. Add all other ingredients except quinoia flour and egg white. Blend until ingredients are evenly combined
  4. Transfer to a bowl. Mix in quinoa flour, and the. The egg white
  5. Form into 2 inch balls (flatten slightly), 12 per cookie sheet
  6. Bake for 15- 20 mins, until outside is firm
  7. Serve with Greek yoghurt for dipping, or use as a replacement burger patty!

Lemon Chia Seed Cake (gluten / refined sugar free) by Rosie Berger


Craving lemon poppyseed cake? Look no further! This recipe turned out WAY better than I expected, and is totally ok to eat for breakfast! 


1 cup oat flour

1/2 cup ground chia seeds

3/4 cup softened butter

2 eggs

1 tsp vanilla extract

1 tbsp lemon zest

2 tsp lemon juice

1/4 cup honey

1/4 tsp salt

1/2 tsp baking soda


1 cup greek yoghurt

1.5 tbsp honey

1/2 tsp almond extract

1 tsp vanilla extract

1 tbsp lemon zest

1 tbsp lemon juice


  1. Preaheat oven to 325. Grease an 8x12 baking dish. 
  2. Combine butter, honey and lemon zest in a mixing bowl with an electric mixer. 
  3. Add one egg at a time, mixing until smooth
  4. Stir in vanilla and lemon juice
  5. In a separate bowl,  mix dry ingredients. Slowly add to wet ingredients while mixing until batter forms
  6. Pour and spread in baking dish. Bake for 20-25 minutes, until a toothpick comes out clean in the middle.
  7. Set aside to cool
  8. In another mixing bowl, add Greek yoghurt, honey, lemon zest, and cornstarch
  9. Mix, starting on slow speed and gradually increase to high. Whip for 5 minutes.
  10. Stop mixed, add the rest of ingredients and mix on high for another 5 minutes
  11. Chill for at least an hour
  12. Frost cake immediately before serving (the Greek yoghurt frosting will dry out if left for several hours) 

Cranberry Caramel Sugar Cookies by Rosie Berger

cranberry caramel cookies.jpg

These are definitely the hit of the season, according to my loved ones! I also ate four for breakfast. Don’t judge.


1 cup sugar

1/2 cup softened butter

1 egg

1 tsp vanilla extract

2 1/4 cups flour

1/2 tsp baking powder

1/4 teaspoon salt

1-1.5 cups roughly chopped fresh cranberries

1 cup Crunch Caramel Sugar


  1. Preheat oven to 350. Line 1 or 2 cookie sheets with parchment paper

  2. Cream butter and sugar with electric mixer

  3. Add vanilla and egg, mix on medium until smooth

  4. Separately, combine dry ingredients

  5. Gradually add dry ingredients to wet until combined

  6. Add cranberries, mix until your dough turns pink!

  7. On a floured surface, bring dough together and form into a disk. Wrap in plastic wrap and chill for 30 minutes.

  8. Roll dough (with plenty of flour) to 1/4 inch thick (there’s a lot of dough, so I tend to do it in batches)

  9. Use a 2 inch cookie cutter to cut shapes

  10. Place 1/2 inch apart on cookie sheets.

  11. Sprinkle each cookie generously with Crunchy Caramel Sugar

  12. Bake for 10-12 minutes, until caramel is melted and cookies are JUST getting slightly golden on the bottom (I like to poke on on the edge. If it’s mostly firm, it’s done)!

  13. Remove from oven, transfer to cooling rack or plate and sprinkle again with caramel sugar (not as much as before they baked. Just enough to give a bit of texture).

Makes approx. 45 cookies

Vegan Roasted Cauliflower & Potato Soup by Rosie Berger

cauliflower soup.jpg

Warm, a little spicy, vegan & tasty.  Winter dinners at their finest!


For roasted veggies

1 Head of cauliflower, quartered

4 russet or yukon potatoes, halved and quartered

2 tbsp extra virgin olive oil

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tbsp mustard

For soup base

1 red onion, chopped

2 cloves of garlic, chopped

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tsp paprika

1 tsp turmeric

2 cartons of vegetable broth (1800ml)


  1. Brush a cookie sheet with olive oil

  2. Place veggies, brush with mustard

  3. Sprinkle with spices, bake at 300 for one hour, or until tender and golden

  4. In the meantime (in a large pot) add olive oil, onion and spices. 

  5. Cook on low-medium until onions become fragrant, add garlic

  6. Cook for 10 more minute, careful not to brown garlic

  7. Add half the broth, turn up heat to boil for 15 minutes

  8. Once roasted veggies are ready, add them to broth

  9. Add second carton to broth and bring to a boil, cook for 15 minutes

  10. Remove from heat.  Using a hand blender, blend soup until smooth

  11. Return to heat, simmer for half an hour

  12. Serve with vegan cheddar, or if you’re a dairy eater a dollop of greek yoghurt and some aged cheddar.


Caramel Pistachio Bark by Rosie Berger

pistachio bark 3.jpg

All I can say is… yum.


1 cup finely crushed pistachios

2 cups Crunchy Caramel Sugar

1 tsp cinnamon

2 tsp cumin


  1. Preheat oven to 250

  2. On a cookie sheet lined with parchment paper, spread & lightly press 3/4 of the caramel sugar in an even rectangle about 1/4 inch thick (will not reach the edges).

  3. Spread pistachios evenly on top

  4. Sprinkle cinnamon and cumin

  5. Sprinkle remainder of caramel sugar

  6. Bake on middle rack for 10 minutes, until caramel has melted.

Crunchy Caramel Sugar by Rosie Berger

Sometimes the best things are born from failures. Right? While trying to make chewy caramels, I ended up with a copycat of a well known hard caramel candy that may or may not start with a W… anyway! I didn’t need an entire cookie sheet’s worth, so I decided to grind it up into a luxurious caramel sugar - to top cookies or be transformed into bark (see my recipe for Caramel Pistachio Bark HERE)


2 cups sugar

1 cup butter

1 tsp salt

1.5 tsp vanilla


1. Melt butter in a medium pot over low-medium heat

2. Add sugar, raise temp to medium and combine

3. Heat until mixture begins to bubble, stirring occasionally

4. Heat until mixture turns a dark golden colour, about 10-12 minutes (if you have a candy thermometer, it should reach about 250 degrees farenheit

5. Line a standard cookie sheet with parchment paper, pour mixture in

6. Let mixture cool and harden (about 45 minutes)

7. Using a knife, bash hardened caramel into the smallest chunks possible

8. Using a food processor or heavy duty blender, pulse caramel until it becomes a powder.

9. Can be stored in an airtight bag for a couple of weeks (store in a cool, dry place)

Festive Chocolate Cheesecake Tart with Gingersnap Crust and Cran-raspberry Coulee by Rosie Berger

chocolate cheesecake cranberry1.jpg

Layers of chocolatey-ganachy-cheesecakey-fruity goodness in this tart. These fillings make enough to fill a 12” tart dish (like the one pictured) PLUS another 7x11 dish (it’s a fairly shallow tart, which is ok since the flavours are pretty rich)!



2.5 cups gingersnap crumbs

1/2 cup butter, melted

Cheesecake layer

2 bricks cream cheese, softened

1/4 cup whipping cream

2 tsp cornstarch

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

Ganache layer

1/2 cup butter

12 oz of Unsweetened baking chocolate

1/3 cup whipping cream

1/2 granulated sugar (feel free to add a bit more if you like things a bit sweeter)


1 pint raspberries

1.5 cup of cranberries (fresh or frozen)

1/3 cup water

1.5 tsp grapefruit zest

2 tsp ground cloves


  1. Preheat oven to 350

  2. Mix crumbs and butter in a bowl until crumbs stick together

  3. Spread evenly in dishes, including up the sides press down with hands

  4. Blind bake for 15 minutes, until crust turns dark gold and begins to bubble. Remove and let cool until your cheesecake filling is ready (about 20 mins)

  5. While baking your crust, add cream cheese to bowl and use electric mixer to whip and soften

  6. Add whipping cream, mix until fluffy

  7. Mix in sugar and cornstarch

  8. Mix in eggs (one at a time) and vanilla until smooth

  9. Pour & spread cheesecake mixture over crusts, 1-2 cm deep

  10. Bake for 20-30 minutes, until firm. Remove and set aside

  11. In a double boiler, melt butter (instead of a double boiler, use a larger pot of simmering water about 1/3 full with a smaller pot resting on top (be careful it doesn’t let any water in)

  12. Once butter is melted, add chocolate and stir until combined. Careful not to let the chocolate burn

  13. Stir in whipping cream

  14. Pour & spread over cheesecake layer

  15. Add coulis ingredients to a medium pot, stir together and turn heat to medium, until water begins to boil

  16. Turn heat down to medium low, let simmer and stir occasionally until berries are very soft and liquidy.

  17. Strain over a heatproof bowl, pressing all the berry goodness through until only seeds and peels remain (they can be thrown out)

  18. Use a spoon (or a squeeze bottle, if you’re feeling fancy) to distribute the coulis across the tarts.

  19. Refrigerate tarts until right before serving, garnish with fresh sugared cranberries.

Chunky Tomato Garlic Sauce with Bone Broth by Rosie Berger

sauce 1.jpg

Trust me. Double this recipe. Make a big batch, freeze it, put it on everything. Adding bone broth makes this so hearty, and there’s so. much. delicious. garlic.


3 large tomatoes, cubed

4 cloves of garlic, sliced

2 tbsp butter

1 tbsp lemon juice

2 tsp cayenne pepper

2 tsp black pepper

2 tsp salt

handful of fresh thyme leaves

1 cup bone broth


  1. Heat butter on low-medium in saucepan until melted

  2. Add garlic, herbs and spices

  3. Saute until garlic becomes fragrant

  4. Add tomatoes, lemon juice and bone broth

  5. Raise heat until sauce is at simmer, cook for 15-20 mins, until tomatoes are a deep red, and liquid is almost opaque.