Homemade Blue Cheese Dressing ~ Fresh, creamy and tangy... perfection!
Vegan lemon curd and tartelettes au citron.
Baked Ravioli. (Or as my son calls it, "Pizza Pasta!")
Kale and Parsley Pesto - A great way to use up left-over parsley and kale stems!
Arugula Pesto Dipping Sauce tastes like springtime in a bowl
Aji Guacamole: the best guacamole you will ever eat!
Grilled Flat Iron Steak with delicious Chimichurri Sauce spooned over it.
Ginger White Chocolate Ganache. A fabulous compliment to a light and velvety Japanese Cheesecake.
Fast and fresh... Cucumber Bean Salsa
Spring Asparagus Pesto: Sauce? Condiment? Dip? Yes, yes, and yes. Pass the crackers. Hell, pass a spoon.
Meyer Lemon curd-- simply luscious!
10-Minute Spicy Tomato Sauce
Pistachio Basil Pesto
the BEST homemade meatballs and a simple tomato sauce
How to make aioli and ideas to flavour it
Mango Pico De Gallo
Dark Salted Caramel Sauce
Basic Spaghetti Sauce- 5 Ways. Smooth, chunky, creamy, meaty, or with mushrooms. You'll never buy store bought again!
Magret de canard, duck breast, with mango sauce
Nigel Slater’s Tart of Asparagus and Tarragon, plus roasted potato and Brussels sprout recipes make a lovely spring brunch table.
Artichoke Spinach Pesto
An updated version of Gold Brick Hot Fudge Sauce with Espresso and Toasted Walnuts
Eggplant Parmesan - comfort food without the guilt
Grapefruit avocado salsa
Two methods for homemade lemon curd. One foolproof and another quick & easy!
arugula walnut pesto on pasta...and love the addition of shredded brussels sprouts! (from a girl and her carrot)
Homemade british-style baked beans. Upgrading bachelor food!
Key Lime Curd - Mix into yogurt, top scones, fill tartlets or even make key lime cupcakes.
Chicken Piccata and Roasted Lemon-Garlic Broccolini
Tempeh & Cucumbers On a Stick with Brown Sugar Balsamic Reduction. Fast (vegan) party appetizer or snack. Slice it, spear it, dip it.
Citrus-Ginger Honey ......... a sweet treat, check out some amazing ways to use it!
Umami in a bottle: homemade garum the savory sauce of the ancients. Made with fresh mackerel and lots of salt and allowed to ferment for nine months.
Easy passion fruit curd
Vegan Kale Pesto with Pine Nuts