Welcome to June ladies n’ gents!
In Toronto the last few weekends have been fabulous. I’m talking sunshine, green grass, puppies, flowers, summer drinks, and good food. I’m so thrilled to be leaving the polar vortex behind!
Right now, my all-time favourite Mac N Cheeze is made by Toronto chef Doug McNish. It’s creamy, it’s unbelievably tasty, and –of course– it’s entirely vegan. If you live in the Toronto area, I highly recommend visiting his Public Kitchen or his Saturday-morning stall at the Brickworks Farmers Market.
Inspired by Doug, my boyfriend and I set out to master a butternut squash mac n cheeze of our own. After scrolling through our options online, we chose this recipe from Oh She Glows (who else)! We opted for the baked version, which is made with homemade bread crumbs.
The result was a gorgeous, golden, creamy macaroni, which we were lucky enough to enjoy in the sun with a white wine sangria.
We threw the sangria together pretty quickly (because summer), using sweet white wine, tonic water, pineapple, raspberries, strawberries, blueberries, and grapefruit.
Have the best week ever,