Blog Post & Recipe: Fresh Cantaloupe & Beet Juice
If you think you hate beets, I would definitely encourage you to try this because the sweetness of the melon complements the beet perfectly and gets rid of that "earthy" taste that tends to go along with beets.
Blog Post & Recipe: Summer squash & basil frittata
Grating summer squash renders it simple to incorporate into a variety of recipes, and I often stir sautéed squash into risottos and pasta sauces. The yellow squash in this frittata lends some nutty heft to one of my favorite easy meals, and goat cheese and basil dress it up for brunch or dinner.
Blog Post & Recipe: Aubergines with Buttermilk Sauce
The recipe is rather easy and straightforward, essentially requiring you to roast the aubergines for about 40 minutes until they are soft and bronzed in colour. The aubergines are then left to cool, during which time you can make the buttermilk sauce and extract the seeds from the pomegranate.
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