Cookout Recipes (Most Popular)
Not coconut SQUARES, this is coconut pie times two, and it honestly couldn't be any easier: instant coconut cream pudding in a rich and buttery toasted coconut crust! I always use salted butter in my baking (I know, bad!) and it really works here, tempering the sweetness of the pudding and the pre-sweetened coconut and chocolate crust.
The rum flavour here is optional, I'm making this for Andrew who loves Pina Coladas, so I included it.
These individual pans of baked pasta are filled with hearty protein and fibre from beans, whole wheat noodles and textured vegetable protein, creaminess from ricotta and tons of nutrients from a homemade vegetable sauce and lots of spinach. You can bake them right away, freeze them "raw" and bake them later, or prebake, freeze and reheat them when you need them.
Three types of peppers, rich sundried tomatoes and a good glug of lime juice liven up your standard tomato salsa. It's great with almost everything - try making scrambled eggs with it!
Both fresh and sun-dried tomatoes find a home in this spice-laced condiment. A bit of sharpness from onions, garlic and ginger compliments the sweet dried fruit and honey, making it perfect for everything from burgers to pizza, rice, grilled vegetables or tofu!
Adapted from Martha Stewart, this packs in hot and sweet peppers with a touch of wine, making a wonderfully savoury condiment for your next burger!
This fat free, spicy bean dip is absolutely delicious and fat free - not to mention a great addition to picnics, potlucks and Tuesday taco nights.
Tortilla Pie... Veggies, beans, ground chicken and whole grain tortillas stack up for a "burrito-cake" kids and adults love!
From Miami, Florida's Casa Juancho restaurant, this is a delicious, diverse seafood salad with a ton of flavour.
Ridiculously easy to whip together using a food processor, these blondie-like bar cookies are filled with the flavours of the tropics. Great for the next BBQ!
Adapted from the Almond Board of California, this rich, smooth espresso ice milk is filled with chunks of almond for a delicious summer snack.
We grow Italian flat beans (AKA Romano beans), which are delicious any which way regular green beans can be used. Pickling them with garlic and dill is a fabulous way to preserve the season!
This Winter Vegetable Stew is hearty and rich tasting thanks to carmelized onions and lean beef, and full of nutrition from local kholrabi and homegrown cabbage and carrots! A wild rice blend seals the deal.
These – ooooh these – well, let me just say they’re probably my favourite current child. And if you are a Nutella-ish fanatic of any kind (or love the thought of rich nuts and dark chocolate in a passionate embrace), these are for you – GF or not!
Creamy black-eyed peas, sweet beets and a tangy viniagrette combine to make a salad fit for anywhere from the Christmas buffet to a late Summer lunch!
A frugal meatloaf with a sweet n sour twist. The peaches add a sweet touch and go well with the ground turkey and TVP.
Adapted from Vegan Addict (http://veganaddict.wordpress.com/2008/04/
10/buns-of-soul/)
revised recipe found on AllRecipes.com to make it lower calorie and lower fat
Great appetizer for Sunday football games or serve with rice and grilled pineapple for a island-time dinner!
1/2 the recipe is hearty, healthy and delicious meal for 4 when served on some grainy rolls with a salad. It has a similar flavour to baked beans, cooks quicker, and is a winner with veggies and omnis alike! If starting with canned, pre-cooked lentils, you will need approximately 6 cups of them, reserve 1 cup of the canning liquid and proceed with the recipe! If you don't like lentils (I go through phases myself) 6 cups of cooked black-eyed peas are great in this dish as well! I like ED Smith's sugar-free syrup for this, but use your favourite or the real thing if you have no sugar issues.
This is a hearty, warming lamb and spit pea stew that is just the thing for cold winter’s nights!
Feeding a gaggle of hungry kids and staff members on a budget can't be easier than this - just remember to soak the dried beans the night before, do a little bit of chopping and let the whole thing simmer until you're ready for it!
This simple, slightly sweet puree of tomatoes and hot peppers packs some SERIOUS heat... I wouldn't recommend it alone for pasta, but it adds a great zip to macaroni and cheese sauce and works wonders stirred into rice! Serving size is 2 tbsp.
A note about the tomatoes: normally I'm not a stickler for the seasonal / local thing, but when it comes to this sauce, it matters. You need them to be picked at the peak of their ripeness, flavour and nutrition, not crunchy like storebought tomatoes.
This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Almost every spice under the sun goes into this exotic condiment. Not only is it perfect for dunking your favourite fries and slathering on your burgers, but it makes a mean meatloaf topping and is even delicious mixed into leftover rice for a quick side. Adapted from The Homemade Pantry by Alana Chernila.
This year I'm all about the watermelon rind - we had a lot left over from school and I couldn't wait to play with it in as many ways as possible! This lower-sugar chutney has pears, American saffron (AKA Calendula), cloves, peppers, ginger and garlic along with the peeled rind - no shortage of flavour!