It’s perfection. It’s comfort food, embodied. And best of all – pasta just makes folks happy. Bad day, pasta’s the cure. Great day, it’s the perfect dish to celebrate with. So much win. This is one of my all-time favourite dishes this time of the year. Pappardelle with Pork Ragu and Ricotta. Yes please and thank you! Soul-warming on cool fall days. Note! This dish takes a little extra time and effort, but it’s well worth the wait. And featuring incredible Pomi Organic Tomatoes straight from Italy, your friends and family are guaranteed to love this dish. Pappardelle with Pork Ragu and Ricotta Makes 4 to 6 servings, with leftover sauce   2 pounds pork shoulder, fat trimmed and cut into 1 ½ inch cubes 3 tablespoons olive oil, plus more for drizzling 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage leaves ½ teaspoon dried red chili flakes 1 medium Spanish onion, finely diced 4 garlic cloves, minced 1 large carrot, diced 1 celery stalk, diced 2 cups dry red wine ½ cup chicken stock 1 X 26-ounce container Pomi Organic Strained Tomatoes Zest of 1 lemon, grated 1 pound dried pappardelle 3 tablespoons butter ½ cup parmigiano reggiano cheese, plus more for serving ½ cup ricotta cheese ½ cup fresh basil leaves Sea salt & freshly cracked black pepper 1. Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven (or stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6 – 8 minutes). When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan). 2. Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes). Add the pork back to the pot. 3. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the chicken stock, Pomi Organic Strained tomatoes, and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and let the ragu simmer away for 1 – 1 ½ hours, or until the pork is fall-apart perfect, and your kitchen smells like heaven. 4. Remove the pork from the pot and shred with two forks. Stir the shredded pork back into the sauce and bring back to a simmer. Cook another 5 minutes, then stir in the parmesan cheese and butter. Remove from the heat. 5. Bring a large stock pot of salted water to a rapid boil. Cook the pappardelle according to the package directions (al dente, please). Reserve ½ cup of the cooking liquid when draining. 6. Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves. If you like it cheesy, add more parmesan cheese, then serve. Delicious!!

I love everything about curry. Everything. It’s fragrant, aromatic, and absolutely exploding with flavour. Yes please and thank you!! This quick & easy Thai-Style Chicken Curry is a little tailor-made rockstar dish, perfect for weeknight meals with the family. On the table in minutes, entirely comforting, and so much better than takeout. Awesome. Thai-Style Red Curry Makes 4 – 6 servings 1 tablespoon vegetable oil 1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 tablespoon basil stems, minced 6 tablespoons red curry paste 800 ml coconut milk 1 tablespoon lime zest 4 large free-range boneless skinless chicken breasts, cut into 1-inch chunks   2 tablespoons fish sauce 1 teaspoon brown sugar 1 cup sugar snap peas Handful of fresh cilantro leaves Handful of fresh basil leaves 1 lime, cut into wedges 1 red chili, finely sliced Cooked jasmine rice, to serve 1. Heat a large high-sided pan over medium heat, and pour in the vegetable. When hot, add the ginger, garlic, and basil stems, and cook, stirring frequently, for 2 minutes. Add the red curry paste and cook, stirring constantly, for 1 minute, then pour in the coconut milk, add the lime zest, and bring to a boil. 2. Add the chicken and cook for about 12 – 15 minutes, until cooked through. Add the fish sauce, brown sugar, and sugar peas, and bring to a boil. When boiling, remove from the heat. 3. Garnish the curry with fresh basil and cilantro, and serve with cooked jasmine rice, lime wedges, and fresh chilies (if you like it spicy). Delicious!