Recipes

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Vegetable Sides

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Recipes

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Kale and Tri-Color Beet Salad

This is a great recipe for late summer when all the different colors of beets are available fresh in the market (or your garden of course!). In this salad I used classic red beets, golden beets and white beets. You can use any colors that you like – even just the classic red beets would be wonderful!

Oven Roasted Tomatoes

These tomatoes are absolutely delicious! The flavours are full bodied, caramelized and crazy sweet! You can eat them as a side dish on their own or serve with a nice piece of baguette or even use them to top pastas and sandwiches. I like to make a big batch when tomatoes are in season and freeze in resealable bags. You can just pop a few out as you need in the winter!

Rosemary Garlic Potato Wedges

These are a great side dish to make with any meal! Almost like fries, but so easy and no deep fryer necessary!

Arugula, Fig and Green Apple Salad

This is a great salad to impress guests for a special occasion dinner! The sweetness of the fresh figs pairs so beautifully with the tart apples and slight bitterness from the arugula. Make it when fresh figs are in season!

Couscous Salad with Cherry Tomatoes and Basil

This is a nice refreshing way of serving a couscous salad, what doesn't go with tomatoes and basil? It’s great for a potluck or a barbecue.

Roasted Vegetable and White Bean Ratatouille

This is my new take on the classic ratatouille. Roasting the vegetables really helps bring out their flavours in this dish in addition to making it a cinch to prepare! I like to serve it with some fresh bread or over a bed of couscous.

Raw Beet and Fennel Slaw with Asian Vinaigrette

In addition to being really crunchy and delicious, this salad is a colourful addition to any buffet table! The Asian vinaigrette adds a bit of a surprise factor to these crunchy fresh veggies!

Sesame Date Broccoli Salad

This is a beautiful Middle Eastern twist on a broccoli salad. Adding toasted sesame seeds with the tahini gives you a double dose of sesame! I also love the sweet chew of the dates in contrast with the fresh crunchy broccoli! This salad is great to pack up for a picnic or bring to a potluck!

Balsamic Roasted Chickpeas and Swiss Chard

This is such a beautiful dish to serve in midsummer when swiss chard is abundant. Cooking the chickpeas in olive oil for such a long time makes them slightly crispy, while the garlic roasts until it is tender and delicious! Don’t worry about them amount of olive oil in the recipe, it is just to coat the chickpeas as they cook – you will notice that most of it is poured out after the chickpeas roast. Don’t throw it away! Keep this beautiful garlic infused oil in an airtight container and use in salad dressings or drizzled over fresh tomatoes.

Paprika-Oregano Roasted Cauliflower

This is such a beautiful and fresh way of cooking cauliflower! Roasting them brings out their natural sweetness so they burst in your mouth as you crunch away! This dish can be served either hot or cold.

Cucumber Sesame Salad

This is a really nice refreshing picnic basket salad! For this salad I used a spiral veggie slicer to get the cucumbers so thin. If you do not have one, you can use a mandolin or just a very sharp knife and slice as thinly as possible. This salad can keep in an airtight container in the refrigerator for up to 1 week.

Easy Paprika Chickpeas

This is one of my favourite quick snacks or lunches. It requires almost no effort and is super tasty and healthy!

Basil and Corn Salad

This is a really simple salad to put together, but the sweetness of the flavour combination will surprise you! Serve this at a barbecue party or take it to work for a delicious lunchbox salad. In this recipe I used canned corn, but if you have fresh corn available feel free to use that instead – just be sure to cook it first.

Basic Mixed Bean Salad

This is a really nice recipe for a simple bean salad. It can be eaten as a lunch at the office or taken to a potluck or barbecue party. In this recipe I use cans of mixed beans, which is always available in grocery stores and usually contains about 5-6 varieties of beans. If you prefer however, you can always just mix and match any beans that you like!

Fresh Mango and Cilantro Salsa

This is a great and refreshing salsa to serve over tacos or enchiladas. It is also great as a dip with tortilla chips to be served as an appetizer when you have company over.2. This salsa can be made up to 2 days in advance – store in an airtight container in the refrigerator.

Asparagus and Broccoli in a Gingery Orange Sauce

I love this slightly sweet, tangy and spicy orange sauce over crunchy Asian greens! This dish is best served immediately when you cook it. If you would like to prepare in advance here are a couple of tricks. Prepare the sauce a day or even two in advance and store in an airtight container in the fridge. You can also wash and chop all your veggies the day before and store them in resealable plastic bags in the fridge. Just before serving, all you need to do is quickly stir fry and add the sauce!

Couscous Salad with Baby Spinach, Grapes and Asparagus

This is a nice refreshing way of serving a couscous salad. It’s great for a potluck or a barbecue. This salad can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator until ready to serve.

Vegetarian Paella With Tofu

The addition of tofu to this traditional Spanish rice is very welcome! It is delicious and great as a large dish to entertain a crowd.

Basic Couscous Recipe

Couscous makes a great side dish to serve with veggies, but there are just so many different ways to prepare couscous out there – some involving a double boiler and a couscousiere. If you are looking for a really simple method that works great every time try this one out!

Chickpea and Rutabaga Tagine with Dried Fruit

In this classic Moroccan dish, the sweetness from the light honey glaze and dried fruit is offset by rutabaga – a bold flavour combination! Serve with a side of couscous for a delicious meal! If you like the dish a little sweeter you can double up on the honey, and put half of it with the veggies while they are baking at the beginning.

    pages 1.2.3.4.5

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