Recipes

Arrange cabbage wedges in a 9 x 13-inch baking dish (ideally, not overlapping too much). Tuck spring onions all around. Grate zest over top. Pour in broth and vinegar, drizzle all over with olive oil, and sprinkle with spices. Cover tightly with foil and bake for 1 hour.

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. 

Heat a wok or large deep skillet over medium high heat for a few minutes then add in the oil. Stir in the garlic, ginger, spring onion, and brown sugar and it them cook for 20 seconds then add in the cabbage, onions, and asparagus. Turn the heat to high and stir constantly for another 3-4 minutes.

For the eggplant hummus, soak chickpeas in a bowl of water overnight.

The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to the boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.

You'll love the combination of the texture and flavor of the roasted cabbage with lentils and potato on the sides.

This dish is perfect as appetizer or as sides to your meat or fish. Gluten-free, too!

Super simple and fresh ingredients can turn into a delish salad.

A salad that is light but bright in color and flavorful. Easy to prepare, too!

The zucchini and asparagus gives texture to this fritter and the herb completes the aroma and flavors.