tomato sauce deconstructed

Tomato sauce is a staple in every pantry, so why not load up on fresh tomatoes and make it yourself!

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!

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

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.

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!

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!

zucchini, chocolate, coconut, nut bread

zucchini bread with chocolate, coconut & pistachios

Zucchini transforms quick bread to a moister loaf than even added fat could provide! Get grating zucchini and rescue any quick bread recipe from dry & boring to moist & glorious with this simple addition – even a handful of grated zucchini will bring much needed moistness to many a quick bread recipe – now that’s using your zucchini!

asparagus roasted with garlic & lemon

It’s asparagus season, and if there’s one thing in life worth waiting for – it’s 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 eating your local asparagus farmer’s stash right out of house & home!

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.