Stef's Dinner Date

Stef's Dinner Date Recipes by Stefanie Phillips

09/21/2026

if you need dinner inspo without diet culture I’m your girl

09/19/2026

lazy girl eggplant parm ~ everything you want from the classic with half the effort!

serves 2-4

2 medium Italian eggplants
650-700g cherry tomatoes
4 garlic cloves
150g fresh mozzarella
2 anchovy fillets
½ cup plain bread crumbs
½ cup grated parmesan, plus more for serving
5-10 fresh basil leaves
½ cup olive oil, divided
salt (I’m using Diamond Crystal Kosher)
black pepper

comment “dinner” for the full recipe, or go straight to stefaniephillips.com

09/18/2026

a day in the life private cheffing for a week-long pilates retreat in Muskoka ~ 8 people, 3 meals a day, 5 days total

09/16/2026

spinach and parsley pasta ~ with hidden beans and lots of parm!

serves 4

500g pasta (I’m using Barilla Canada cellantani)
4 cups spinach
1 cup parsley
1 540mL can cannellini beans
1 cup Parmesan
cracked black pepper
salt

full recipe coming soon to my site, stefaniephillips.com

art crawl was very blue this year 🦋
09/13/2026

art crawl was very blue this year 🦋

09/12/2026

episode three: shrimp and grits-ish ~ my new favourite way to eat corn and I think it will be yours too!

serves 4

2 ears corn
500 g jumbo shrimp
1 tablespoon Old Bay or cajun seasoning could sub for a mic of celery salt, paprika, cumin and chili flakes
¾ cup polenta
¼ cup mascarpone
⅓ cup grated parmesan
5-10 basil leaves
neutral oil like avocado or canola
salt
cracked black pepper

comment “dinner” for the full recipe, or go straight to stefaniephillips.com and search “creamy corn polenta with seared shrimp”

September is full of transitions, and because of that, it’s when I crave routine the most ~ one area that always helps m...
09/08/2026

September is full of transitions, and because of that, it’s when I crave routine the most ~ one area that always helps me get back on track is meal planning. Not prepping lol, I mean planning out my dinners and having a grocery list before shopping so I’m not buying aimlessly! Or worse—facing the dreaded “what do you want dinner?” question after a long day 😭

once a month I do the heavy lifting for you and send out a meal plan that highlights seasonal produce and includes a complete grocery list! I hope it lets you stress less and focus more on having fun cooking + eating

09/05/2026

episode two: chickpea and squash coconut curry ~ the perfect weekend meal to store and reheat during the week

serves 4-6

1 medium butternut squash
2 shallots
1 1-inch piece ginger
3 cloves garlic
½ teaspoon turmeric
4 tablespoon red curry paste or 2 tablespoon red and 2 tablespoon yellow, if available
1 400 mL can coconut milk
4 cups chicken or vegetable broth water will also work if that’s all you have
2 540 mL cans chickpeas
2 limes
2 tablespoon fish sauce
3 tablespoon neutral oil like canola or avocado
salt

comment “dinner” for a link to the recipe, or go straight to stefaniephillips.com

09/04/2026

episode 1: zucchini cream pasta ~ this 4-ingredient sauce is a great way to use up all that farmers’ market zucchini

serves 4

400 g spaghetti
3 medium zucchini
1 cup ricotta
1 lemon
salt
olive oil

comment “dinner” for the full recipe, or go straight to stefaniephillips.com

09/02/2026

papa al pomodoro, or Italian tomato bread soup ~ a quick 30 minute dinner that’s perfect for transitioning summer to fall (and using up stale bread)

serves 4

500g tomatoes, roughly chopped
200g stale bread
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
4 cups chicken stock (homemade is best, but store bought works!)
1/2 tbsp crushed Calabrian peppers
fresh basil and parmesan for serving
salt and pepper to taste

cut bread into bite-sized pieces and toast in the oven until light golden brown.

cook onion and garlic until soft, add tomatoes and peppers, then season with a pinch of salt and lots of cracked black pepper. continue cooking until tomatoes are soft, about 5 minutes. cover in stock and bring to a simmer.

add toasted bread and continue simmering until the bread expands and is completely soft, about 5 minutes. remove and let site for 10 minutes before serving.

recipe adapted from the cookbook ❤️

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