Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.
We had the pleasure of watching over Green Fire Farm for a few days. It’s always an honour knowing that these folks (and my farming mentor) trust us with their livelihood. On their farm they have 19 pigs, 14 laying hens, 6 chicks, 2 cats, 1 horse and several acres of fruits and veggies… e-i-e-i-o!
Sweet, sour, spicy, salty… these ribs are unctuous and flavourful! Slow cooked slathered in spices, brushed with honey, vinegar and garam masala then back into the oven to become all crispy and caramelized.
Perfect for a summer picnic or a backyard BBQ, this potato salad is far from the common mayonnaise based salad of my childhood. Toasted spices, lemony red onion, waxy fingerling potatoes and peas that burst in your mouth! So delicious we’ve eaten it with dinner three weeks in a row!
These baked falafels are packed full of herbs and spices, and come out nice and crispy without any deep frying. A light summer meal, complete with fresh seasonal vegetables, quick pickles, fava bean hummus and a parsley tahini sauce. If you can’t find any heads of large leafy romain you can easily make this a salad or throw it in a pita if that’s what you’re craving.
This hummus is vibrant in colour, silky smooth and absolutely delicious. Sure, you have to remove the outer pod and then the waxy outer layer to get to the deliciousness, but it’s definitely worth it! You can taste the fresh greenness, making it a bright alternative to traditional chickpea hummus.
A flavourful filling of local pasture raised/finished beef with colourful peppers all wrapped up in crisp lettuce with rice noodles, carrots and cucumbers. If you can’t find large heads of lettuce… worry not, Just double up on the rice noodles and make it a delicious noodle bowl!
This week was filled with thundershowers, torrential downpours and brisk nights… despite this lackluster weather, we did awake to the chirping of a humming bird with its face all up in our balcony nasturtiums, which kind of equalled the best way to wake up… This cooler weather had me craving something warm and comforting, so I whipped up a twist on classic risotto.
A little sweet, a little spicy and a lot savoury…here we have large pan of (grass fed and finished, local) ground beef and some early season local organic broccoli, that we smother in an orange sauce creating a meal that is so So SO tasty! This recipe is super flexible, don’t have broccoli on hand? no problem substitute some kale, cabbage or kholrabi. No ground beef? use ground pork, chicken or turkey. The options are nearly endless and the results are truly satiating.
A colourful mix of crunchy veggies along with baked tofu are smothered in a sweet and spicy sauce, and finished with a hit of lime and toasted peanuts. This makes a flavourful vegetarian (and easily made vegan) addition to your weekly meal plan. Bonus… most of the fresh and nutritious veggies can be found at your local farmers market.