asparagus roasted with garlic & lemon

Once upon a time, when the world ate locally – asparagus was the sure sign of spring, and us asparagus lovers wouldn’t have it any other way. These days, asparagus can be enjoyed year round and like anything you can get when you’re not supposed to get it, you’ll pay. You’ll know what broke the bank when you see it on the table in the dead of winter.

asparagus roasted/feature

Wait for spring – it’s when asparagus is the most tender, fresh and delicious – when it didn’t have to book a flight to get to you. This is one thing in life worth waiting for – real asparagus from your local farmer, when spring has just sprung – wait – look – spring is sprunging – and with this throw-together in your back pocket – you’ll be swallowing more spears than those crazy freaks who do it for a living!

bok choy 101

bok choy feature

To perfectly cook bok choy, separate the green leafy part from the white stalk to create 2 piles– heat up a pan, swirl in a little olive oil, add the stalks, cook until tender and finish with the leaves.

mirepoix

mirepoix feature

Mirepoix is a cooking term referring to a basic dice of carrots, celery and onions, cooked and caramelized into a major flavour maker – make mirepoix the starting blocks of every sauce, soup or stew race you’ll ever find yourself in!

chocolate cinnamon-spiced banana bread

chocolate cinnamon-spiced banana bread

When chocolate, bananas and cinnamon come together you’ve got yourself a quick bread that’ll become a regular in your kitchen. Reason enough to head to the over-ripe bin at your local grocer and stock up on bananas – simply throw them in the freezer and you can make this anytime you like.

cake with olive oil, almonds & citrus

olive oil cake/feature

Olive oil is the new fat for a healthier cake! Trade the butter, lard or vegetable oil for olive and you’re on your way to transforming many a cake recipe – add a whack of citrus and almonds, and you’re halfway to Tuscany!

pasta frittata with veggies & ham

pasta frittata feature

For every cup of leftover pasta, whisk in an egg or 2, and I mean any pasta (and any eggs) – whether it’s loaded with vegetables, spicy sausage, succulent seafood, smoked chicken, meatballs – and whether it’s sauced with tomatoes, cream, pesto, olive oil – it’s all fair game to morph into a frittata.

tabbouleh

tabouli feature

Whole-grains make the best salads – they improve with time, could not be better for you and the possibilities are endless – and what joins & dresses the grains makes these salads something to get to know, and tabouli is the perfect place to start.

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.

roasted ham & vegetable pot pie

ham pot pie/feature

Having an easy, tasty pot pie recipe in your back pocket is like knowing your ABC’s – in an attempt to free us all from the shackles of a recipe – meet pot pie 101. whether you fill it with chicken, turkey, pork, beef, fish, shrimp, scallops, clams or a mess of roasted vegetables – it’s a method. So learn the method and you’ll have pot pie from now ’til the end of time!

indian-inspired dip with legumes & spinach

split pea & lentil dip feature

I just love it when dip becomes dinner and that’s exactly what happens when you start with protein-packed beans, throw in nutrient-packed spinach and lace it with garlic, lemon, cumin & turmeric.