citrus roasted (or grilled) chicken

It’s got zing, it’s got flavour and it’s moister than any chicken would ever have the right to be. Well, you’d be too if you spent 24 hours soaking in citrus! It’s the citrus juice that does a real number on the meat – we’re talking weak in the knees, soft in the thigh, plump in the breast – the chicken doesn’t have a chance. I have, in fact, left this to marinate for, wait for it … 48 hours.

citrus roast chicken/feature

It’s like time spent in rehab (not that I know anything about that) but, I imagine you’d come out a kinder, gentler, softer more pliable version of your former self – the demons are gone! So try this chicken, use the citrus of your choosing and see for yourself how the humble chicken – after acid rehab – becomes resigned roasted royalty (I just love alliteration!) So do yourself a big favour and roast a chicken or 2, at least weekly – it’ll turn into more meals than you can come up with! Salads, pastas, soups, sandwiches, tacos, rice dishes – roasted chicken gets along with everything – kinda 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!

wild rice salad with toasted nuts & grapes

wild rice salad

Wild rice in a salad is a great way to enjoy this pricey seed – cook up a cup or two , and have it on hand to toss into all sorts of dishes – soups, omelettes, frittatas, muffins, cookies, pancakes, crêpes – enjoy it in combination to extend your stash!