Raspberry Mint Gin Lemonade

raspberry mint gin lemonade

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.

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cashew tzatziki

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.

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Meatballs with Polenta and Marinara

arboriculturist

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.

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Avocado Cashew Ranch Dip

avocado cashew ranch dip

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 a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.

tattied

Sauerkraut 3 Ways

Sauerkraut 3 ways (cabbage and caraway, beet and cabbage, curtido - onion, carrot, cabbage)

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 Adrian’s 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.