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.
There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything.