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Spinach: Spun up!

Spinach: Spun up!

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Local spinach is in season right now, and you should *absolutely* be eating it, but we can't blame you if you're sick of salad, so here ya go: whole page...
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Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!...
Change it up with Cherries!

Change it up with Cherries!

Jun 12, 2021
Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...

Herb Pork Ribs

Ingredients:
  1. 1 rack pork ribs (whichever , intact
  2. 1/2 cup finely chopped herbs (half parsley, half summer savoury)
  3. 1/4 lime, very thinly sliced and then chopped (including zest)
  4. Juice of rest of lime plus 1 additional lime's juice
  5. 1 Tbsp prepared mustard
  6. 4 cloves of garlic, chopped finely
  7. 2 tsp brown sugar
  8. 1/4 tsp salt
  9. Pepper Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it. If you're cooking outside, braai over nicely-ashed coals. Otherwise turn the broiler to Hellish, and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes. Add a little bit of water to preserve the delicious pan-scrapings when you flip. It's done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered,  for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.