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Recipes

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Aloo Baingan – Eggplant Potato and Chickpea Curry

Aloo Baingan is a classic Indian vegetable curry consisting of Eggplant (Baingan) and Potatoes (Aloo). This is a dish that can be eaten fresh but it is even better if you make it in advance as the flavors deepen as they sit. This makes it a perfect dish for a party so you are not stressing at the last minute. You can make it up to 3 days ahead, just keep it in an airtight container in the fridge until you are ready to use. Just before serving heat in the microwave or over the stove.

Cauliflower Rice

This rice is actually made from .... yes... cauliflower!!! It looks and feels just like rice – without all the guilt! Great for topping with stews and curries!

Zaatar Tomato - Cucumber Salad

This is a really simple salad to put together, but extraordinary because of this incredible spice mix Zaatar. It really makes the salad special! It’s a great addition to any brunch table or a side salad with a nice dinner.

Balsamic Roasted Baby Bok Choy

Baby Bok is a really versatile veggie for Asian dishes – but did you know you can roast it as well? Here is a fun and easy side dish to showcase this great little veggie!

Perfect Roasted Asparagus

This is definitely the best and simplest way to prepare asparagus! They come out crispy and juicy! I love to serve these with a side of Spicy Mayo for dipping.

Spiralized Shoe String Potatoes

These are crazy addictive!! They come out super crispy and tasty – from the oven – no deep frying necessary! You will need a spiralizer to create the shoe string effect here.

Spicy Ginger Edamame

Edamame are soy beans sold frozen in their pods. Thye are often served in Japanese restaurants as a starter sprinkled with sea salt. I thought it would be fun to spice them up a bit!

Gingered Eggplant and Shitake

A great veggie dish as a side or a main meal served over some Chinese rice.

General Tao Cauliflower

The cauliflower florets act as perfect little crispy morsels to soak up this deliciously flavorful sauce! This is a great healthy version of the classic as not only have I replaced chicken with cauliflower but I have also baked instead of deep frying.

Sautéed Ginger Mushrooms

This is a really simple yet scrumptious mushroom side dish. Perfect as a side for any meal!

Baked Crispy Leek Chips

Oh yes I did say Leek Chips! These come out crispy and light, kinda a cross between an onion ring, a French fry and a potato chip! They work great as a guilt free yummy snack or set some out with some drinks as your guests arrive for your next dinner party!

Rosemary Maple Delicata Squash

Delicata squash is truly something special! This is a simple fun way to prepare it that really brings out it’s natural nutty sweet flavor.

Creamy Carrot Salad

This is a lightened up version classic creamy carrot salad! The raisins add little bits of sweetness which balances with the tang from the lemon juice!

Balsamic Beet and Carrot Salad

This is a really nice light and refreshing simple salad! The addition of raw beets in this salad adds a touch of sweetness and lots of crunch!

Squash, Brussel Sprout and Barley Casserole

Such a delicious and hearty combination of flavours and textures in this dish! It works as a full meal or a nice side dish. If you would like to prepare this dish in advance, you can prepare up until step 4 and cover with aluminum foil and place in the fridge for up to 2 days. When cooking, keep the foil on and place in the oven at 350 for 20 minutes and then continue with step 5.

Caramelized Thyme Roasted Beets

These beets are like nothing you ever tasted before! They come out slightly crisp and really sticky and sweet. Crazy delicious! Give this method a try!

Maple Ginger Buttercup Squash

This dish has a great combination of sweet, salty and spicy with a little hint of ginger. Every time I make it my guests are wowed by the flavours!

Rosemary and Garlic Roasted Root Veggies

The vegetables come out so nicely caramelized - nobody will believe how simple it was to prepare!

Caramelized Butternut Squash and Brussel Sprouts

When roasting, the natural sweetness in the squash really comes out. It is sticky and caramelized and just delicious! If you think you don’t like brussel sprouts, try cooking them this way!

Balsamic Leeks and Beet Greens

A beautiful and easy side dish for late summer!

    pages 1.2.3.4.5

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