Heirloom Artichokes are back!

Heirloom Artichokes

Have you ever wondered what the difference is between Heirloom Artichoke and just a regular artichoke? Well, we have time these days while we are hunkered down to learn about things like this.

Heirloom Artichoke is a perennial that grows from the original rootstock! Pretty cool, right? The official classification of an heirloom vegetable is any variety that grows for more than 50 years using that same lineage.

Heirloom Artichoke’s peak season begins in March. They have a large growing season, and that gives it the meaty heart that we all love. Artichokes aren’t your typical vegetables. There are very versatile and sure to spice up your typical Tuesday dinner! I can’t wait to throw some heirloom artichokes on the grill! What’s your favorite way to eat Artichokes?

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Winter Couscous Salad with Spicy Chicken

Salad’s aren’t just for Summer, roast up your favorite winter vegetables in this versatile winter couscous salad made with roasted onion, pumpkin, sweet potato, sautéed spinach and pomegranate.


This weeks dish: Winter Couscous Salad with Spicy Chicken

1 cup pumpkin diced

1 cup sweet potato diced

1 onion diced

500g chicken tenderlions

1 pinch cayenne pepper

1 tsp cumin

½ tsp dried coriander

½ tsp salt

1 pomegranate

2-3 bunches spinach

1 cup couscous

1 cup water

1 tsp butter


- Coat vegetables with 1 tbsp oil and a sprinkling of salt and lay in a roasting tray. Bake for approximately 30mins or until a fork easily pierces them.

- Place the chicken into a bowl and add 1 tbsp oil, cayenne pepper, cumin, salt and coriander. Use a spoon to make sure the tenderloins are evenly coated in oil and spices.

- Fry chicken on medium heat until golden then remove from the pan to a cutting board to sit while you assemble the rest of the salad.

- Roughly chop spinach and sauté until wilted.

- Add water, 1 tbsp oil and a pinch of salt to saucepan and bring to the boil, once boiling remove from heat, add couscous, cover and allow to sit for 3 minutes.

- Remove lid, add butter and fluff couscous using a fork.

- Slice pomegranate in half and remove seeds from the white flesh.

- In a large bowl add couscous, winter vegetables, spinach, and pomegranate seeds. Mix through and place chicken on top of the couscous salad and garnish with a sprig of fresh coriander. Serve & Enjoy.





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