Originating from China, pai huang gua, is a smashed cucumber salad often flavoured with garlic, chiles, and rice vinegar. Served as an appetizer or a side dish this salad is full of flavour and texture. This is my take on a smashed cucumber salad. Cool and crunchy with a touch of spice, this is an easy way to eat more cucumbers than you thought possible in one sitting.
A riff on a basic zucchini dip, this version is spiced up with an aromatic chile oil and a hint of lime juice. Serve it up with your favourite summer veggies, or go all in and make a batch of flaky scallion pancakes for dipping.
Maybe you have a surplus of zucchini in your garden. Maybe you like dipping things, but beans just aren’t for you. Maybe you’re watching your carbs. Whatever the reason, this dip is delicious and nutritious.
Stocking your pantry and larder with items that have a long shelf life is key to throwing together a quick meal. Whether it’s now, during this strange time of physical distancing, and minimal trips to the grocery store, or during your regular day to day life, this dish should be a staple.
Continue reading “Sheet-Pan Potato Onion Cabbage Apple Hash”
Tossing the green beans on the BBQ gives a touch of smoky char that adds to the flavourful crunchy herb packed dressing. A quick and delicious side dish that pairs well with any simple supper.
Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
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.
An excellent way to use up all of the greens in the garden, or in your CSA box. Plenty of aromatic spices and rich coconut milk combined with heaps of greens makes for a nourishing and satisfying dish. Continue reading “Garden Saag”
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.
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.
