Lemon Asparagus Soup

Here is a delicious, healthy, and (if you hurry) local ingredient recipe that I found on Jamie Oliver's Food Revolution Facebook page. If you don't have one or two of the herbs in your herb garden or spice cupboard, I would suggest substituting your own favourites. If you don't have home made chicken broth, organic is strongly recommended.


2 cups asparagus
1 cup onion
2 cups (preferably home made) chicken broth
1 Tbsp organic butter (Extra Virgin Olive Oil may be substituted)
1 tsp lemon juice
2 Tbsp parsley, chopped
1 Tbsp lemon balm, chopped
1/2 Tbsp dried tarragon
Sea salt & pepper to taste


Wash a bundle of asparagus well to get all the sand out of the heads. (Soak in cold water and let the sand fall to the bottom) Break off the woody ends and chop the heads and stems until you have about 2 cups. Peel and chop a sweet onion.In a medium size pot, melt the butter and gently sauté the onion until it is translucent. Add the chopped asparagus and continue sautéing until the asparagus has turned bright green. Add the chicken broth, parsley, lemon balm, lemon juice, and tarragon. Cover the pot with a lid and let simmer until the asparagus in tender (about 10 minutes).Transfer the soup to a blender and liquefy. Note: This can be a dangerous procedure if you are not careful. Let the soup cool slightly, blend in small batches if necessary, and be sure to cover the lid of the blender with a towel to protect yourself in case of "eruptions."
Return the soup to the pot and keep warm.


There are lots of local fruits and vegetables coming to your market these days. Unfortunately, local doesn't mean organic, and many of these lovely local delights may still have been sprayed with pesticides. Once a pesticide has been sprayed on a fruit or vegetable, it penetrates the skin of the food and begins to make its way into the flesh; but a good pesticide wash is, at least, a start. Organic is still best.
Grapefruit Seed Extract can be found in health food stores.

Things You'll Need:
· spray bottle
· funnel
· small bowl
· 1 cup water
· 1 cup white vinegar
· 2 tbsp baking soda
· 20 drops grapefruit seed extract
1. In small bowl combine 1 cup water, vinegar, baking soda and grapefruit seed extract. Stir.
2. Place a funnel in the mouth of the spray bottle and gradually pour liquid into the bottle.
3. After closing container; spray concoction on fruits and vegetables. Let it sit for an hour or two. Rinse.


Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.

¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.