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These cheeseballs are a holiday classic that make a very easy to put together appetizer with ingredients you likely have at home already! The best part is coming up with new topping for them, so be creative and have fun with some ideas or use your our suggestions.

Soup for dessert might be an uncommon concept to us in Canada, but in Norway and Sweden this is a comforting genre of desserts that we really need to get behind. This soup is almost like a thin warm apple sauce, served with ice cream or even some nice yogurt.

The bitter pairing of rapini with sweet sausage is a classic combination. Top this pasta off with creamy burrata and you have a delicious authentic Italian meal. Orecchiette are a type of pasta and their name means little ears. They are a great shape for soaking up sauce!

In Italy there are two types of fettucini alla vongole; white or red. This variation strays slightly from authentic with a lemon parsley gremolata to top it off, but the zip from the lemon zest is a refreshing addition with the clams.

Tortellini in Brodo is a very classic Bolognese pasta dish which was traditionally served at Christmas. This tortellini filling can be time consuming to make, so the filling can be made the day before. If you are making a big batch, the tortellini and broth freeze beautifully

This sweet red salsa is great on its own with nacho chips or on tacos!

Pozole is an excellent choose your own adventure dish; it starts with a hearty meaty broth enriched with garlic and chili’s. There are many different types of pozole but pozole rojo gets its name from the red colour of the chilis added, so it is a slightly spicy version.

Rasam is a traditional South Indian soup and is served daily in many households. It is made with many anti-inflammatory ingredients, including mustard seeds, fenugreek, and cumin. It is a great recipe to include in your regime for cold and flu season, and is absolutely delicious.

At first thought, this soup seems like a strange combination of ingredients; but this recipe is in the magic of the method and how you combine these ingredients skillfully to make a belly warming bowl of deliciousness

This rustic soup originates from Tuscany and hits all of the right notes with flavours of lemon, rosemary, and parmesan cheese. It is essential to serve this with crusty bread. If you prefer a thicker soup, blend a couple cups of the soup with a chunk of bread and add it back.