Tossing the green beans on the BBQ gives a touch of smoky char that adds to the flavourful crunchy herb packed dressing. AÂ quick andÂ deliciousÂ side dish that pairs well with any simple supper.
Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
A chilled glass of minty raspberry lemonade with a splash of gin. This has been my drink of choice these days… with or without the gin, it’s up to you and equally as delicious. Sweetened with a small amount of honey, this drink is almost unnaturally pink and deliciously tart.
This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
Juicy meatballs are nestled on a bed of creamy polenta, all topped off with marinara sauce. A combination of pasture raised ground pork and grass fed ground beef is formed into meatballs and baked until browned and bubbling. Soft polenta acts as the perfect base, soaking up any excess marinara sauce.
There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s aÂ perfect addition to your spring cruditÃ© platter, served up with some roasted veggiesâ¦ or as a dip for chips. Itâs so deliciousÂ you’ll have a hard time not eating by the spoonful.
Around here we eat some sort of ferment at least once a day. A welcome addition to any meal, tangy and salty these three ferments are just a few that I make on rotation. The classic caraway sauerkraut is Adrianâs favourite. While I love the vibrant hue and the subtle earthiness of the beet cabbage sauerkraut, the curtido (cabbage, carrot and onion) might be my new favourite.
A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything.Â
This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.