“I love beets when they are ready in the garden. This is a simple but elegant way to serve fresh beets.” INGREDIENTS beets, boiled and sliced goat cheese olive oil balsamic vinegar (optional) salt and pepper DIRECTIONS Cut off the greens of the beets leaving about 1 inch of the stem on. Do not cut… Read more »

“Great when swiss chard is available in abundance in the garden. We grow rainbow coloured swiss chard which looks very appealing in this recipe. You can substitute spinach for swiss chard in the recipe, just reduce cooking time for greens.” INGREDIENTS 1 onion, cut in half and sliced thin 1 garlic clove, minced 2 tablespoons… Read more »

“We often have this light pasta for lunch. Think of it as a healthier version of mac and cheese. The recipe was inspired by my Grandmother who cooked me bow ties in chicken broth when I was a child.” INGREDIENTS 350 grams bow Ties or ditali 12-14 spears asparagus, cleaned 3 cups chicken broth water… Read more »

Having grown our own potatoes for the last three years we of course make our own french fries.  I’ve discovered three secrets to making the best french fries: Cut the fries the same size — we like ours about 1/4 inch in size, the longer the better. Soak the cut fries in ice cold water… Read more »