Get creative with greens Make the most of the young green veggies from your garden by preparing this light, yet wholesome vegetarian meal or healthy side dish, that Heleen Meyer recently shared with me. The combination of brown rice and lentils with a lemony dressing,...
Using seasonal ingredients Caitlin created this vibrant yet refreshing dish that is perfect for a light lunch.
The natural sweetness of the peas mixed with the earthiness of the broccoli is the perfect combination which is finished off with the crisp aromatics of the mint. The mint is added at the very end to ensure the bright green colour of the soup.
This is a super simple broccoli soup served with a feta yoghurt. You can also use soft goats cheese in place of feta if you want something a bit more fancy. The base of onions and garlic is the basis of many of my favorite soups. In fact, you can do this recipe with frozen garden peas (may need a bit more cooking) or cauliflower. If you want to make this recipe more decadent, add two tablespoons of butter when blending.
Heidi from Shedlock Home shares a very versatile broccoli patties with us. These patties can be shaped into about 10 fishcake size patties or shaped into about 8 bigger burger patties for a vegetarian burger. They can also be shaped into smaller falafel size patties to be used in wraps or on a salad or even as little snacks with a dipping sauce. They are great for lunch boxes too.
If you love interesting salads, then this recipe from Heleen Meyer is for you. There are endless possibilities with
the delicious combinations of fresh produce available. And remember, a salad doesn’t have
to consist of lettuce, tomato, cucumber and feta every time.
The days are getting shorter, and you feel a distinct temperature change in the air. April is the month to start thinking about how to protect vegetable gardens from wind, rain, cold, and frost. In the words of Benjamin Franklin. “An ounce of prevention is worth a...
