lemon summer squash soup

This soup is, quite simply, a big bowl of happy! It’s colour is happy (that would be  yellow) thanks to lots of diced up summer squash, it’s flavour is happy (that would be lemon) and it’s aroma is happy (that would be the onion, garlic and turmeric), very, very happy! And if you don’t have the yellow squash, use zucchini, they are siblings afterall – and it’ll make you just as happy. Or use a combo – the flecks of green break up the yellow.

lemon summer squash soup feature 3

This is a perfect summer soup but feel free to make it anytime, especially when it’s dark at 3 – it brings on a little summer sunshine. It’s soooo yellow thanks to a generous dose of turmeric and soooo lemony thanks to well, the lemons, and lots of them. FYI, the flavor of lemon comes from the rind and the puckerability comes from the juice, so be sure to include both. Everyone’s puck-o-meter varies, so taste and add as much lemon juice as you like to get that lip-smack we all long for from lemons.

citrus roasted (or grilled) chicken

citrus roast chicken/feature

Do yourself a big favour and roast a chicken at least weekly – it’ll turn into more meals than you could ever imagine! Enjoy is as is, or shred it and start creating – salads, pastas, soups, sandwiches, tacos, rice dishes – roasted chicken gets along with everything – kind of like Switzerland!

corn on the cob with garlic & lime

corn roasted in a pan with citrus

Corn and the cob can be enjoyed like it came hot off the grill, but didn’t! Thanks to a hot pan, you can roast it to caramelized perfection, as if it did. It sears up beautifully right on your stove-top, ready for whatever you’d like to throw at it.

pork loin grilled with smoke

pork smoky grilled/feature

There’s nothing like a grilled pork loin, sliced up to feed a crowd – perfect in sandwiches, wraps, salads, paninis, pastas & rice dishes. For melt-in-your-mouth pork – the secret is a marinade, a pouch of wood chips and a hot grill!

mango cubes

frozen mango cubes

Stock pile in-season fruit and make a purée that can be easily frozen in ice cube trays for use in all sorts of recipes – smoothies, sauces, curries and baking.

dukkah

dukkah feature

It’s time to liberate your snacking, seasoning and smack factor of everything that’s coming out of your kitchen – and here’s one way to do it. With its origin in Egypt, and the folks Down Under bringing it to our attention, dukkah is one compelling little concoction. So first a little history lesson – it’s “do-ka” and it means…

broccoli pesto

broccoi pesto pesto/feature

Pesto is a method made famous by the classic combination of basil, garlic, parmesan, pine nuts & olive oil – by switching up the elements with brothers from another mother – many a vegetable & nut combo can be transformed into a pesto – meet broccoli pesto!

cauliflower cream sauce

cauliflower cream sauce

Imagine turning a head of cauliflower into a decadent, divine, buttery cream sauce that can be used anywhere you would use a decadent, divine, buttery cream sauce – vegetarian alfredo sauce anyone?

cornmeal cakes with bacon, scallions & corn

cornbread cakes/feature

What better way to enjoy your veggies than folded into a batter headed for a hot pan to become a nice crisp cake or fritter!

lemonade from scratch

lemonade feature

Lemonade from scratch is the only way to go and could not be easier to put together! I can’t think of a better reason to keep a batch of lemons on hand at all times, and we all have sugar and water. Master the basic recipe and then move on to a myriad of ways to serve up this summer classic!