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 so they’re softer. 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.
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!