Chicken, Vegetable & Barley Soup with Fresh Basil & Lemon

This week’s new recipe is a deliciously hearty and nourishing chicken, vegetable, and barley soup with fresh basil and lemon. It’s packed full of vegetables and delicious fillings like lentils, beans, pearl barley, and chicken, yet still tastes fresh and light.

This soup is perfect to make in bulk and freeze in batches for future easy lunches and dinners. It also stores well in the fridge in an airtight container for up to three days.

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Greens Loaded Toastie with Fresh Basil & Feta

This week's new recipe is a Greens-Loaded Toastie with Fresh Basil and Feta—a toasted sandwich you never knew you needed. Packed with garlicky, zesty chopped greens, and delicious feta and provolone cheese, it's the perfect choice for a weekend lunch or an easy dinner you'll definitely want to try.

For optimal results, use thick slices of sourdough bread. If you're preparing this for more than one person, simply adjust the ingredient amounts according to the number of sandwiches you plan to make.

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Kale & Ricotta Focaccia with Chili & Honey

Crispy and crunchy on the outside, and soft, pillowy, and chewy on the inside, this week's new recipe is a delicious kale and ricotta focaccia with chili and honey. The toppings are loaded with flavour and texture: garlicky kale, creamy ricotta, all drizzled with honey post-baking, achieving the perfect balance of sweet, salty, and spicy. You'll definitely want to try this one.

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