There is nothing particularly complex about these ingredients, and that’s what makes this so fresh and delicious. Simplicity allows the flavours of the quality products to shine through. Continue reading “Farmers Market Inspiration: Garlic White Beans & Mushrooms on Toast with Creamy Asparagus Soup”
This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good. Continue reading “Mushroom Zucchini Pasta with White Beans and Pesto”
Green beans are a popular vegetable around our dinner table. Generally I serve them steamed with a sprinkling of himalayan salt and cracked black pepper. But this salad is worth veering off the course of tried and true.
Summer is here and it came in strong. The first day of summer, and the weekend leading up to it was HOT, and who felt like cooking? Not me!
Using beans as a base of a salad is a great way to make a meal-worthy dish. You can make this up ahead of time, this will only make it taste better, and it will keep for at least three days in the fridge. Continue reading “Black Bean Salad with Lime Cumin Vinaigrette”
We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini. These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini. Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance. I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).