Cookout Recipes (Most Popular)
A warm potato salad with a delicious yogurt, honey and mustard dressing, lemon zest and chives. Perfect for those late summer nights with just a little nip in the air!
Spelt is a great source of fiber, thiamin, niacin, iron and potassium and is easy to digest. 1/3 cup raw spelt berries will equal 1 cup cooked.
A tender, moist and deliciously rich batter gets filled with carrots, nuts and chocolate chips before being baked into a loaf for easy AM snacking. A banana and some strawberries, along with a glug of maple syrup, sweeten the deal even more!
You bet I am licking the spoon! Sweet, tangy with that last second flame... How can you resist?
This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses fish mint, an herb with a remarkably fishy flavour. Served the traditional northern Thai way, it is usually eaten as a dipping sauce for with vegetables, pork cracklings, and sticky rice.
A whole, prime-grade chicken is broken into parts and oven braised in a spicy-sweet sauce reminiscent of mole. Finished with roasted red peppers and home-grown beet greens and served with rice, it is a hearty, wholesome dinner that's excellent the next day too!
Summer-fresh corn and local plums fit perfectly into this moist, tender tea-time cake. It needs no adornment, but a scoop of ice cream ever hurt!
Adapted from Gluten Free & Vegan Holidays by Jennifer Katzinger, this Fall/Winter chutney is sweet, savoury and packed with flavour from cumin, coriander, cardamom, black pepper, mustard powder, cinnamon, cloves, nutmeg, Chinese 5 spice powder, red pepper flakes, Schezuan peppercorns, garlic and fresh ginger!
Sprouted chickpeas form the base of this dippable concoction, rather than cooked or canned ones, for added nutrition. With extra flavour from a variety of spices, nutritional yeast and raw garlic, it's a sure winner! Not having tahini around, I used the closest thing I had, and the only non-raw element of the recipe... toasted Asian sesame oil.
Inspired by and veganized from http://smells-like-home.com/2011/07/ppq-bl
ueberry-buttermilk-upside-down-cake/, who in turn utilized a Bon Appetit recipe for blackberry upside down cake.
A deliciously spicy and sweet condiment perfect for broccoli, seafood or chicken. If you aren't diabetic or counting carbs, use sugar and regular ketchup. Makes 1 cup, 1/4 cup per serving.
A creamy broccoli and cranberry salad with nuts and celery for kicks. I call it Dorothy in Oz because of the green and red contrasts.
My twist on a recipe from the Weight Watchers Complete Cookbook. It's a favourite in my family!
This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure!
Super-garlicky baked navy beans, cooked in white wine instead of the traditional tomato sauce. Don't worry, the garlic mellows during cooking.
A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. Makes about 8 cups, each about 10 calories and no fat (the nutrition calculator does not take into account the fact that the vegetables are strained out).
Delicious, fall-off-the-bone ribs that can be made and stored the night before and started in the morning for a great dinner. The sauce soaks into the ribs and gently infuses them with delicious flavour.
A great all-in-one dinner meal to help use up your summer garden's gifts!
Deliciously flavoured with barley flour, malt syrup and molasses, this bread is perfect for serving with a thick soup!
Homegrown, dehydrated minced Thai chilies add exotic heat to otherwise flavourless oil. A couple whole dried peppers add a touch of class to the bottle!
This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.