These tender, savoury pancakes are a quick, tasty way to cook up squash; serve them as is, or alongside roasted meat or fish.
Perfect as a casual appetizer, warm from the oven everyone will quickly gather around. For dinner with guests, paired as I did, with a big pot of clams in broth with leeks, chorizo and cherry tomatoes it was a big hit. Works well as a pizza base too!
Berry salsa bursts with colour and flavour – it’s quick to stir together and delicious served over grilled chicken or fish, or served with tortilla chips.
With summer gardens in full bloom for the season, this Summer Green Vegetable Salad is the perfect vehicle to use up whatever happens to be ripe in your garden now.
The beauty of coleslaw is that you can julienne almost any vegetable and make a slaw – it doesn’t always have to start with leafy green or red cabbage.
A perfect side salad for any grilled meats or fish. A winner of a main course on it’s own if you or some of your guests are vegetarians.
With the garden exploding with herbs right now this was a quick and easy way to incorporate lots of parsley, basil, oregano and chives.
Keep the mixture thicker for dipping fresh veggies, or thin it a little more to drizzle over salad.
Cubes of watermelon paired with spring greens, thinly sliced purple onion and salty feta make a perfect summer salad!
Everyone loves deviled eggs – at a party, they’re always the first to go. They have so much potential beyond the usual mayo and sprinkle of paprika; try dressing them up with any number of ingredients – or use your imagination.