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Back in spring, Annabel planted a traditional Mexican three-sisters garden of corn, beans and zucchini, and now it’s time to harvest her fresh produce and transform it into a delicious Tex-Mex style meal. She combines the corn, beans and zucchini in a salad with the fashionable gluten-free grain quinoa and whizzes her homegrown tomatoes and chillies into a fat-free salsa.
A smoked chipotle pepper dressing transforms a classic Caesar salad into something special and fresh-picked organic blueberries star in a stunning mille-feuille dessert.
On this page you'll find recipes and bonus videos from this episode. All the rest of the recipes from the series are in the accompanying book, Annabel Langbein: The Free Range Cook - Through the Seasons, Sorry – this book is out of print
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