5:22 | November 21, 2017



Don’t want to ring-a-ding-ding my own bell or anything, but I killed it.

This vlog is all about how to cook Thanksgiving dinner, in 8 minutes! Well, the video is 8 minutes… dinner will take you all day to cook lol. But that is the point! Thanksgiving is a journey. You will laugh, you will cry, you will also probably get drunk. It’s a beautiful thing. 🍷

While vlogging my Thanksgiving dinner this weekend, I may or may not have endured some battle scars in the form of burns, cuts, and scrapes. This as due to simultaneously trying to film + cook…


The menu includes: The World’s Best Citrus Herb Turkey, Smashed Potatoes, Roasted Root Veggies, Not-Your-Basic-Gravy, and Cranberry Sauce.

I purposely didn’t make stuffing or dessert because I have about 10 other dinners to go to this week, and those are hella dangerous items. I will eat it all. ALL.

So, this is a “healthy Thanksgiving.”

The “healthy” is in quotations, as you will see how much butter and cream goes in to this whole situation shortly 😂

Hope you enjoy! Please subscribe and like my youtube channel if you do 💞


World Best Citrus Herb Turkey

If you can, try and buy organic and free-range turkeys. I do my best to support small farms whenever I eat meat, because the mass meat market is brutal and ethically raised animals is where it’s at. J

Kkkk doing this.

Please Google how long and at what tempt to cook your bird, and defrosting instructions if necessary. It is sooooo different per size of bird, and depending on what your oven is like. I can’t have that kind of responsibility weighing on my shoulders. LOL. So I am basically just telling you how to season + general cooking strategy that worked out VERY well for me.

I’m telling you, this is straight up the best turkey recipe ever. My friend made this for me a few years ago, and I added a few twists to it, and below is the magic that that is.




The turkey

– Remove the giblets and whatever else is inside (sometimes they put plastic stuff there)

– Cook those as you may, I choose to not cook them cuz I can’t deal

To stuff the turkey

(You may need to adjust based on how large your bird is. Ours was small, 8 lbs)

– 1 lemon
– 1 lime
– 1 orange
– 8-10 garlic cloves
– White onion, quartered
– Rosemary + thyme + marjoram other spice mix
– Salt + pepper

For the pan:

– Chicken stock in the pan, just an inch or so
– A few glugs of white cooking wine
– Extra rosemary, thyme, and marjoram
+ whatever extra citrus slices/onion/garlic couldn’t fit inside your turkey

On top of the turkey

– 1 stick butter, melted
– ½ lemon zest
– Whole lemon juice
– Pepper

Wash and slice up everything that goes inside the turkey. Place the fruits and onion on the bottom of the cavity and everything else at the top. Don’t be shy, fill that beauty until it is STUFFED!! Anything you can’t fit in, put in the bottom of the pan. Add your chicken stock + wine to the base of the pan.

In a medium bowl, melt your stick of butter and add the lemon zest, juice, and pepper. Mix together and pour lovingly over your turkey baby. Add extra pepper on the turkey after and if the butter was unsalted, add a bit more salt too.

Now it’s ready to go in the oven.

No matter the size of the turkey, broil at 400 degrees for the first 30 mins.

Remove from oven, put a tent on the turkey. It’s really important that the tent is sealed, and no moisture can leak out. We want the turkey to bake in all those citrus juices.

Cook at 325 for however many hours you need for your turkey to be done.

For the last 10 mins, broil at 500 to make sure the top is nice and browned. Let sit for 5 – 10 mins before eating.

Oh my godddddddd yesssssss.

Roast Root Veggies


– Beets
– Carrot
– Onion
– Garlic cloves
– Sweet Potato
– Yam
– Lemon, sliced
– Fresh Italian parsley, roughly chopped
– Extra virgin olive oil
– Salt + pepper
– Garlic powder

For full instructions, visit my original post on this recipe: http://www.robynkimberly.com/roasted-root-veggies/

**Please note: if you put the veggies on the lower shelf below the turkey, they will take WAY LONGER than 60 mins to cook. If the turkey can be side by side with the veggies, do that.

Smashed Potatoes

Garlic Oil (this is actual crack)

– 10 – 15 cloves of garlic
– 1 cup extra virgin olive oil

Start the garlic oil first. In a small saucepan on medium-low heat, heat up the oil and garlic til it fizzles. Be careful the garlic doesn’t start to brown or get hard.. that means it is done too soon. Let it cook for about 40 mins til totally soft.

Set aside, and just let it chill in it’s pan.

Smashed Potatoes

I can’t say enough good things about this. This recipe was inspired by Chrissy Teigen! AKA it’s amaze-balls.

– 2.5 lbs of baby red potatoes
– 1 stick of butter (4 oz)
– ½ cup heavy cream
– ½ tsp freshly ground black pepper
– 2 tablespoons chopped chives + more for serving

Put your potatoes and water in a large pot, bring to a boil and simmer until soft (easily stab-able with a fork) about 25 mins.

In a separate pan, combine your heavy cream, melted butter, and pepper

Once the potatoes are cooked, mash them enough so you have a chunky and not totally smooth texture. Don’t mash them to smithereens. Not good. We want some skin to stay in tact.

Add the heavy cream and butter mixtures to the smashed potatoes, and fold it in. Also add about 1/2 cup of the oil your garlic was cooking in and ALL the garlic cloves. Add the chopped chives. Try not to die it’s so good.

Cranberry Sauce




(All modesty is now gone. Sorry not sorry ;). )

– 3/4 cup white sugar
– 1 cup water
– 4 cups fresh cranberries
– 2 teaspoons orange zest
– 1 teaspoon nutmeg
– 3 tbsp orange juice

Combine water and sugar in a pot. Dissolve sugar. Add the cranberries in, heat at medium-low and simmer til cranberries start to pop. Add orange juice, orange zest, and nutmeg. Simmer on medium low heat and let reduce.

Remove from heat… done!

Not-Your-Basic Gravy

This is a gravy like no other. It will be a lighter citrusy gravey. It’s different, and it’s fabulous. U will luv.

– 1/4 cup butter
– 1/4 cup flour
– 4 cups turkey drippings (aka the chicken broth + wine + drippings in your pan)
– Salt and freshly ground black pepper
– 2 tbsp heavy cream

Melt butter in a pot. Slowly whisk in flour. Add the turkey drippings, reduce to a simmer for 10 – 15 mins.


Alright you animals, ENJOY!!!




8:15 | November 17, 2017



Me in my natural habitat. The kitchen.

For today’s post, I bring you into my kitchen and share 10 food items that I alwaysss have stocked in my fridge! 🍴

Not only did I let my freak flag fly throughout the entire video 🎏 (there were so many f-bombs I had to stop editing them out because it was too much lol) but I also shared the specific reasons why I love the food items shown so much. 🍉

Food + nutrition have always been a huuuuuuge thing for me. I need to be healthy 80% of the time so the other 20% I can eat nachos + In-N-Out + pizza… etc etc etc. For real though. 🍕 80% of the time my body is a temple and 20% I just straight #YOLO.

Because, life is too short not to eat the burger, fries, milkshake, and cake too. 🍔🍟🍰

#realtalk 😂

If you want to know some of my fave foods to eat in that 80% of the time I am being healthy, check out this vid!

❤️ 💛 💚 💙 💜

Here are links to all the food items I mention in the video:

Organic Quinoa

Extra Virgin Olive Oil

Nature’s Path Heritage Flakes Cereal

Siggi’s Icelandic Yogurt

La Croix Water

Mary’s Crackers

Challenge Butter

Adams Peanut Butter

Barista Blend Almond Milk





7:54 | November 7, 2017



There we go, got your attention 😉

All the ingredients, prepped and ready to go! My god this recipe is good. 😵 Deathly good.


Our beautiful fish, after I accosted it with a chilli garlic rub 🐟

Thank u to this fish for giving up it’s life for my dinner. You are appreciated 🙏🏻

Is this too many photos for a food post? 😂

Like I said. SEXUAL.

Honestly you guys, I can’t even. 

Please excuse the explicit nature of this recipe title. Grandparents, if you are reading this, please avert your eyes and move along to the next post.


I am sorry. But I cannot be silenced. 😤 These are AMAZING.

Legit when I made these last night, my boyfriend goes: “Wow, I had no idea you could go to the store, buy these ingredients… and make something this good.”

Which is awesome on one hand cuz he was V impressed with the meal, but at the same time… what about all the other meals I lovingly put together for us? Are THOSE not as impressive?

LOL. Forever being difficult 😉

Alright.. I am weirdly salivating and sweating a bit while I write this. Probably because I know I am having leftovers for lunch in a bit and my body is readying itself for the onslaught of fish tacos. It’s a process. 😅

Okie dokes, without further adieu, here is my “Sexual Fish Taco” recipe.

Serving size: 4 people

**How to best follow this recipe: Read through the ingredient list, and prep each ingredient as listed BEFORE you start cookin’. And clean as you go. It will make your life wayyy easier, promise.

Taco Toppings

2 small heirloom tomatoes🍅, one red, one yellow. Dice them.

3 – 4 radishes, super thinly sliced

1/2 cup sliced scallions

1 cup finely shredded red cabbage

1 avocado, sliced

1 lime, sliced into wedges for serving

12 small corn tortillas

Green Pepper Hot Sauce

6 cloves garlic, peeled

4 serrano peppers, remove the stems from the top

1/4 cup cold water

1 tsp golden brown sugar

2 tbsp fish sauce

zest of 1/2 a lime

juice of 1 whole lime

Spicy Mayo Sauce

1/2 cup organic mayonnaise (I like this brand, better than Hellmanns)

1/4 cup Sriracha + keep adding it until the sauce is as spicy as you like

Fish + Fish Rub

1.5 lbs of tilapia fish fillet 🐟

4 tbsp EVOO (extra virgin olive oil)

3.5 tbsp chili powder

4 cloves garlic, minced

1.5 tsp pink Himalayan salt (or just regular salt, but I like to be boujee)

1/2 tsp fresh ground black pepper

1/4 tsp cayenne pepper


*Once you have prepped all the above ingredients (it will feel like you are chopping for 10 years but it is WORTH IT), and cleaned your kitchen as you prepped you dirty mongrel you, here are your instructions:


Green Pepper Hot Sauce

Put your peppers, garlic, and 1/4 cup of water into a blender. I used my boyfriend’s magic bullet and I am pretty sure our smoothies will now be spicy until the end of time. Blend until the mixture is almost smoothe, some small chunkiness is okay.

Pour the mixture into a bowl, and add golden brown sugar, fish sauce, lime zest, and lime juice. Set aside.

Spicy Mayo Sauce

Mix together your mayo and Sriracha. Start with 1/4 cup Sriracha and keep adding until you are satisfied with the level of spice.

The Fish

In a large bowl, mix together 2 tbsp olive oil, chilli powder, minced garlic, cayenne, salt, and pepper. This mixture should be quite thick, remember we are making a rub not a sauce. One at a time, cover each fillet of fish in our spicy rub.

Heat a cast iron skillet to medium-high heat with 2 – 3 more tbsp of EVOO. Cook the fish, about 3 mins per side depending on the thickness. It should look chargilled and be able to flake apart when it’s done.



This is the moment of glory. GLORY. 🙌🏻

I like to heat up my taco shells right before I assemble my taco on a medium hot pan. Makes them even more delish.

Basically put together your taco however you like. Just make sure you use all the ingreds in the “Toppings” section.

I like to put the mayo first, then fish, then veggie toppings, then spicy green pepper sauce, then avocado, + lime juice and perhaps some more mayo if I’m feelin’ bad. 😜

This is literally the best fish taco I have had since moving to LA. Which in a way disappoints me, because I heard the fish tacos were fab here.

**Side note: If anyone has any unreal fish taco spots they can recommend in LA it would be greatly appreciated! Email me: robyn@skinnybelle.com or dm me on instagram.

If you are having people over this is actually a great thing to cook, cuz most of the work is done in advance. Which means you can focus on your friends and margarita instead of slaving in the kitchen when they arrive. 👍🏻

HOPE YOU LIKEY!!! Happy Tuesday friends 💘





12:06 | October 7, 2017



Meet your new favourite salad. It’s mostly just cheese, blueberries, and quinoa… but, still counts as a salad. Right?… RIGHT?? 😅

^After you mix it all together, before you put it in a fancier bowl. To appear fancy.🍸

Fancy bowl.

Uhg, so good. 😩 You’re welcome.

Happy Friday!

Before we get into this salad business, which I’ve food-porned all over above…… I NEED UR HELP! Went to my first pilates class in LA today (I just moved here), and it defs was not the same as Vancouver. I am used to the “megaformer” Pilates and not the traditional Pilates. Seemed very fast, hectic, and almost… out of date? Does anyone have recommendations for the “slow style” megaformer pilates in LA, specifically, Santa Monica? Please email me!! robyn@skinnybelle.com, I’m new here. Girl needs some local tips. 🙏🏻

Alright so back to the best salad you will ever consume. Not trying to ring-a-ding-ding my own bell here or anything, but it is the best.

Why did I make salad today?

Because I am 150% planning on stuffing my face at In-N-Out tonight. Like the classy gal I am. It’s date night and I want to look extra hot for my bf, so I made the glamorous suggestion to go to In-N-Out. That’s how you impress men, right? 🤓

^^ME 💯

Moving right along… my pre-hamburger/fries/milkshake meal was this FREAKING PHENOMENAL salad. Sooooooo good. 🥗

It is so hard to name my recipes because I want you guys to fully understand the awesomeness of the recipe from the title alone, which inclines me to list every single ingredient… But that may be a bit much. Just a bit. 😉

Anyways, if you want a salad that doesn’t taste like grass, a salad that is filled with hearty goodness… this one’s for you my friends.

Eat it up.


  • 3 tbsp EVOO (extra virgin olive oil, I don’t fuck with any other oil)
  • 4 tbsp meyer lemon (if you don’t have meyer do 1 – 2 of regular lemon or you will legit die)
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp whole grain Dijon
  • Fresh ground salt + pepper to taste

Instructions: put all that stuff in a jar. Shake it. Taste it.


  • 4 – 5 dino kale leaves, washed and cut up thin (I always remove the stems)
  • 1 cup fresh blueberries
  • 2 cups pre-cooked and cooled quinoa
  • 1/4 purple onion, super thinly sliced
  • As much feta cheese as your little heart desires (mine desired a lot 😝)

All you do is mix everything together, and enjoy!! I seriously hope you guys love this salad as much as I do.

That being said… off to In-N-Out!! 🍔




7:03 | June 4, 2017



Calling this “Roasty Toasty Potatoes” will totally fuck up my SEO. So worth it.

Food blogging is back on Skinny Belle!!! My recipes took a bit of a hiatus there, but I KNOW you guys missed me posting 20 photos of the same dish and rambling on about how it is ah-mazinggggg for way longer than is probably socially acceptable. But alas, I am back with more recipes for ya’ll and I will do my best to control ramblings and excessive photos. (Key word: do my best.)

Ok so these potatoes, are the potatoes of all potatoes. Well the roast variety, that is. Also I like to call potatoes potates, I think it suites them better.? So anywho, these potates are crispy AF and are as close as you can get to perfection with your classic roast potato.

We need to talk about the ketchup. I LOVE ketchup with certain foods and the world just needs to accept it. I am also not talking about hipster “organic house-made tomato ketchup” (vomit) that gets served at basically every brunch place. Can we all just admit that none of us are above Heinz? Because we are not. And it is the best. So yes, if you are hood like me dip these Roasty Toasty Potatoes in as much real ketchup as your little heart desires.

Here’s what you need to make these babies:

  • Red potatoes (any kind work really, I like the red ones for this)
  • 5 cloves garlic whole
  • 2 tbsp or so of dried parsley
  • White onion sliced into 1 inch slices
  • 5 tbsp extra virgin olive oil
  • Fine ground sea salt
  • Fresh cracked pepper


Step 1

Preheat oven to 425 degrees F. Once it has been heating for a bit, put 4 tbsp of EVOO in your pan WITH RIMS (you will have a nasty ass grease fire in your oven if the pan doesn’t have rims). Heat the pan up by itself in the oven for about 8 minutes. Watch it carefully, because if it starts to smoke it is too hot! **This is a key step to making these Roasty Toasty Potatoes extraaaaa crispy. Which makes them like fries ?, which makes them great. So heat that pan ladies.

Step 2

Chop up your potatoes into large chunks and throw them in a large bowl with your garlic cloves, parsley, inion, 1 tbsp EVOO, and salt + pepper. Once the pan is hot, immediately transfer the potatoes to the pan and put back in the oven right away.

Step 3

Bake them for 20 – 25 mins AND DO NOT TOUCH. They must stay as-is to get crispy and delicious. So resist the temptation to move them and just let them be. After about 20 mins, take them out and flip them over making sure the potatoes are changing edges on the pan. Bake for another 15 – 20 mins.

Step 4

Salt and pepper more to taste (I have a heavy hand with the salt) andd….. ENJOY!!! ?


7:55 | October 19, 2016










Creamy, rich, almost too good to be true.

Don’t get me wrong, I love to cook, but my god wouldn’t it be nice to have one of those fancy live-in chefs to make me this every morning. Be that person who wakes up and is like “sir, could you please whip me up those delectable parmesan eggs?” Obviously said in a thick British accent. Because, duh.

Anyways it would be SO GOOD to have someone there to cook you food when things get really busy. But for now, I give you another amazing simple recipe that is literally so packed with flavour I thought I was going to have a heart attack while consuming it. Or maybe that was the copious amounts of cheese…. either way. Delicious nonetheless.

This recipe is another one I have tried from Chrissy Teigen’s cookbook: Cravings. I have to say, really miss that girl’s blog. Back in the day (before she was super famous) her blog was the BEST. So honest, vulgar, and just generally amazing. Don’t get me wrong, her cookbook is great too and I love the recipes (hence the second feature on my blog), but it is missing that little bit of spunk that she had in her blog writing. Ok it was a lot of spunk, and a lot of f-bombs. But it was great. So Chrissy if you are reading this, come back to us!! 😛

Ok ok enough rambling. Recipe time. **This recipe is not straight from Chrissy’s book, I modified it 🙂

Here we go.


  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup heavy cream
  • 1 tsp finely chopped parsley
  • 1/2 tsp fine ground sea salt
  • 1/2 tsp fresh ground black pepper + more to taste
  • 2 tbsp butter
  • 4 eggs

Step 1: In a medium bowl, whisk together parm, cream, parsley, salt, and pepper. 

Step 2: Either use two 6-inch skillets or one large skillet, and heat 1-2 tablespoons of butter over medium heat. Add the cream mixture and let it bubble all the way through for about 1 – 2 minutes.

Step 3: Crack your eggs in the pan and let them cook until the egg whites are set and the yolks still runny (uhgggg, can you say #foodporn?) This should take 2 – 3 mins.

Step 4: Season that mouth-watering pan with more salt, pepper, and parmesan and grab a french baguette and DIG IN. Don’t bother taking this out of the pan, because, flavour. 

Anywho, this is what is happening in my kitchen this morning? Come over and help me clean up? Please? Someone? ? I am legit the worst for this, love to do all the creating and mess making, but not the cleaning up. Maybe I should trade that imaginary chef in for a real-life cleaner. This could be a much better plan. Hmmmm…. 

Haha hope you enjoy this recipe! I know I did. ☺️





9:03 | October 3, 2016






Quick, easy, and looks fancy. ?

Seriously though. These are so easy and your friends will think you are a big fancy chef because you stacked some stuff on a small piece of toast. If we are being real that is what this “recipe” is. Hehe (insert devil emoji.)

Anyways, if you want to be full of trickery like me and pretend to be fancy, here is what you need to make these delicious little appetizer bites.

  • Baguette, cut into thin slices and LIGHTLY toasted
  • Prune spread (available at Whole Foods)
  • Thin slice of asiago cheese
  • Prosciutto
  • Thin green onions

Uhg so good. If I am being totally honest here, I just made these and ate them all by myself. Because, #blogging. ? My suggestion is you do the same, because they might just be too good to share. 





9:31 | September 21, 2016








So flavourful you will want this morning, noon, and night.

Flawless. Literally flawless. Today I took the Middle Eastern dish called Shakshouka, and spiced it up Skinny Belle style. What does this mean? Adding ALL THE FLAVOUR. 

For real I am not even exaggerating with how fantastical this meal is. The best part? It will fly as a breakfast lunch or dinner. Diversity at its best. 


  • 3 – 4 large organic brown eggs
  • Your favourite tomato sauce (I like to use the Classico Florentine Spinach and Cheese sauce. My friend told me I should be ashamed at this because I am Italian hahah)
  • 1/2 chopped red onion
  • 1/4 cup chopped parsley
  • EVOO (extra virgin olive oil)
  • Salt/Pepper to taste
  • 3-4 garlic cloves (the more the merrier)
  • 1/4 tsp cumin
  • 1 tbsp Worchestershire sauce

Step 1: Heat up your frying pan with the EVOO to medium/low heat. Cook the chopped red onion until it is soft. Be careful not to overcook it. Add the garlic in at the last minute and just begin to cook it (it burns super easy so be careful.)

Step 2: Add in the tomato sauce, worchestershire, and cumin. Stir, bring to a low boil, and reduce to low heat.

Step 3: Stir in parsely and simmer on low for about 5 – 10 mins.

Step 4: Make egg sized holes in the sauce, and crack the eggs into them. Cover the pan and poach for about 5-7 minutes.

Step 5: Spoon egg and tomato sauce over toast and ENJOY!!


I will be eating this all week long, without a doubt. Hope you enjoy this recipe as much as I do!





10:51 | September 6, 2016



Skinny Belle (3 of 7)

Skinny Belle (6 of 7)

Skinny Belle (5 of 7)

Skinny Belle (4 of 7)

Corn, cheese, and a whole bunch of spicy goodness.

This is a recipe I tried from Chrissy Teigen’s cookbook the other day. I will be the first to admit that I am her number one fan. She is HILARIOUS. Back in the day (I am talking like 5+ years ago aka pre-famous times) Chrissy’s food blog was THE BEST. So authentic, so crude, so amazing. Her book is the bomb too, a few less swear words and a bit more censored, but nevertheless still great. I believe it says somewhere in there that cooking naked “brings out the flavour.”?  What I am trying to say is her blog was great, and so is her cookbook. #fangirl

This Mexican Street Corn will have you looking slightly savage. I promise you when I ate this there was nothing pretty about it. Cheese and corn everywhere. Soooo worth it. 

Here we goooo friends, ready?!


  • 3/4 cup of finely grated Parmigiano-Reggiano
  • 1/2 tsp freshly ground black pepper
  • 4 ears of corn
  • 1 tbsp vegetable oil
  • 1 tsp finely ground sea salt
  • 2 tbsp mayonnaise
  • Cayenne pepper
  • Chilli flakes
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges


Step 1: Preheat a large cast-iron skillet over medium-high heat. Get a large plate and put the grated cheese and pepper on it.

Step 2: Grease up your corn (lol) with oil and season with salt. Lay the corn in the skillet and cook, turning every two minutes, until some bits are blackened and the corn is cooked. Should take about 8 minutes.

Step 3: Do this part quick so the corn doesn’t cool down and your cheese can get all melty melty. Brush each piece of corn with a thin layer of mayo (this got kind of ghetto. But trust me it’s good) and then roll in the cheese mixture and sprinkle with cayenne and chilli flakes to taste. 

Step 4: Put all that delicious cheesy corn on a flatter and cover with the chopped cilantro + lime wedges for serving. + one more salt + pepper for good luck. ?







10:17 | August 28, 2016



Skinny Belle Recipe (1 of 9)

Skinny Belle Recipe (2 of 9)

Skinny Belle Recipe (3 of 9)

Skinny Belle Recipe (8 of 9)

Skinny Belle Recipe (5 of 9)

Skinny Belle Recipe (4 of 9)

Skinny Belle Recipe (6 of 9)

A zesty little pasta salad to brighten up your day!

Really don’t want to give myself toooooooooo much credit here, but I TOTALLY KILLED THIS ONE. Heaven on a plate. 

Fresh cherry heirloom tomatoes getting all amongst the basil + penne? I don’t even need to sell this one. Nothing about that combination could possibly be wrong. 

So let’s just get down to it.


Lemon Dressing

  • 3 parts EVOO (extra virgin olive oil)
  • 2 parts fresh squeezed lemon juice
  • Finely ground sea salt
  • Coarse ground pepper
  • Garlic powder


  • Cooked penne (al dante)
  • Red + yellow heirloom cherry tomatoes
  • Fresh basil chopped (or not, if you’re bad like that ?)
  • Thinly sliced purple onion
  • More salt + pepper to taste! 

And here’s how we do it folks.

Step 1: Make your dressing. Just put all the ingredients in a bowl and whisk together. I like to go wild with the garlic (because flavour,) so I use a VERY generous pinch of garlic in my dressing. Living on the wild side, I’m aware. ?

Step 2: Throw all your salad ingredients in a bowl, and lightly toss and add one last dash of salt and pepper. 

This should take you no more than 20 minutes in total to make, and probably under 3 minutes to consume. If you eat like me, that is. AKA like a rabid dog. (Wish I was kidding.) ?

My Lemon Basil Penne Salad is perrrrfect for a summer lunch or BBQ. 

Try it out and let me know how it goes!