Cookout Recipes (Most Popular)
Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition.
Serve this nutritious quick bread with soup or salad. Day-old bread is good toasted, or as French Toast with cinnamon sugar. Also makes great turkey or ham sandwiches.
Grilled veggies and marinated tofu paired up with fragrant, healthy brown rice makes this a bowl perfect for anybody's beachy ambitions... any time of year! Perfect hot from the grill or room temperature.
You'll never miss the sugar in this slow-cooked delight that makes perfect use for all those leftover Summer tomatoes! Peach and apple bring a natural warm nectar to the tomatoes and onion, and the ability of it to freeze well means you can make a ton in season and enjoy it all year long! Makes about 3 cups, NI is for a 2-tbsp serving.
Think Rice Krispie treats, but with Cheerios! We had two "jumbo" boxes to use before the end of he school year, and since 425 grams of them go into the mix (plus a handful of candy-coated chocolate!) it's a flash in the pot quick-fix!
Summer heat brings out the juiciest peaches and the hottest peppers. The combination is fantastic - sweet and succulent with a present, but subtle heat in the background. This preserve makes a fantastic topper on a burger with old Cheddar, Swiss or even Gouda, and the original creator, Rebecca Lindamood, uses it to make a to-die-for sauce for chicken. I’d love to use it to top turkey meatloaf before baking as a glaze!
This sweet, spicy and tangy dip tastes deceivingly like ketchup - but surprise! There are zero tomato products involved.
Chicken and Black Bean Chili takes the "chill" out of a Winter night, providing just enough heat to toast you up without setting you on fire!
The Splendid Table's Cornbread, made with buttermilk infused with @adagioteas Vanilla Rooibos tea. Not super sweet but a great all purpose snack or side!
Whether soft or hard baked, a great pretzel is deep golden with a generous kiss of salt!
A spicy, high fibre and vegan main dish combining an abundance of black beans and rice traditional in the South and Cuban cuisines that can be served hot or cold. Full of antioxidants and vitamins!
A triple chocolate, no-bake cream pie with a graham and peanut butter crust makes for the ultimate in decadence! Cook time is chill time.
Exotic lychee fruit lends a touch of sweetness to this barbecue sauce. Great for anything – meat, poultry, vegetables, fish or seafood. Particularly good with broccoli, cause it soaks in! Makes 2 cups, NI for 1 cup
A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread!
Adapted from a recipe on The Gracious Bowl's website, rich and earthy with just the right amount of southwestern zing! A great, heart healthy and nose clearing meal!
The tahini in this marinade adds a special twist to anything you care to grill. Makes 2 cups, about 2 tbsp per serving.
My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition.
Most Caesars contain anchovy paste, not to mention a ton of fat and calories. I've eliminated the croutons since I hate them (with a passion), and cut the serving size down since I'm a major volume-eater. Enjoy!
Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices.
It's hard to beat the flavour of great Thai chili sauce - it's not simply a smash-over-the-head heat, it's got true umami (which I know is a Japanese term, but run with it). Adapted from the Complete Book of Small-Batch Preserving.
Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat!
This is a delicious, moist sweet pumpkin-based cornbread - good to serve with a spicy chili or bean dish or have for breakfast with a dab of jam. Adapted from NourishingMeals.com
Makes about 8 tbsp. Almost the whole spice cabinet goes into this Ethiopian recipe, perfect for jazzing up anything on the menu (I love it on cauliflower and potatoes!).
Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
If there's one thing I like as much as mustard, it's sweet relish! This relish is full of the usual suspects - cucumbers, peppers and vinegar, but it gets an extra shot of veggies with zucchini. Adapted from The Canning Kitchen.
The recipe is a variant of an Irish soda - bread dough that I spread with a home made parsley, parmesan and pumpkin seed pesto before rolling up danish-style (that is, double rolling... roll up one way, then re-flattening the dough and re-rolling it into a spiral loaf shape). My mom fell in love with this bread, it's rich without being heavy, and both sweet and salty, with a delicious buttermilk tang.
My latest creation for the fiance to take with him to work, with 25% of the RDA for protein in the form of beans and quinoa (a super-yummy whole grain!). Throw in some stout beer and a dash of cocoa and a very filling, flavourful meal is yours!
Cinnamon, spices and sugar underneath rich melted chocolate and smashed berries. Inspired by the movie "Waitress".