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.
A beef brisket is a wide flat cut of beef from the chest area of a cow. Because it’s not the most tender cut, low and slow is the way to go, then wrapping and resting is the secret to Smoked Beef Brisket perfection.
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.
You can make a complete meal from a few seasonal veggies and some store bought sausage meat. And if you’re looking for an easy mid week dinner recipe, with some prep in advance, Sausage Stuffed Peppers can be whipped up in no time at all.
There’s something about food on a stick. Who doesn’t love juicy chunks of beef nestled between colourful veggies? With a few tips and tricks you’ll be a Shishkabob master at your next barbecue.