Add some spice and colour to your meal rotation with this recipe for Aloo Gobi. It’s made with potatoes and cauliflower and can be served as a vegetarian main dish or as a side dish. You can make it as hot or mild as you like so it appeals to anyone’s taste.
When the late summer harvest is starting to pile up around you, Eggplant Antipasto is a delicious topping for bread or crackers that features local produce and can be preserved so it lasts all winter. This recipe is a winner, even to those who think they don’t like eggplant.
This awesome crunchy zesty salad can be served 2 ways. One, with uncooked ramen noodles added right before serving for an extra crunchy texture or made ahead with the ramen noodles soaking up some of the dressing. Either way, Napa Cabbage and Ramen Noodle Salad is always a crowd pleaser.
The only thing better than a salad topped with fresh beets, tangy goat cheese and candied nuts is a Beet and Goat Cheese Salad made with beets and lettuce grown in your own garden and harvested the same day. You can’t get any fresher than that!
Sometimes a vintage recipe is the best. In this case, a sweet loaf made with real ingredients like butter, sugar, flour and eggs is a perfect balance for tart rhubarb. You may not know this but rhubarb is actually a vegetable. And, there are a number of varieties grown locally so you may find green or red stalks or a mixture of both. Green stalks don’t mean they aren’t ripe and there’s no difference in the sweetness of either colour so go ahead and use whatever kind you want to make Rhubarb Loaf.