Normally caprese salad is made in the summer months with fresh ripe tomatoes. For the rest of the year when tomatoes may not be at their best, a great way to develop tomato flavour is to slowly oven-roast them, as we do here.
Warm Caprese Salad
Fattoush is a Middle Eastern vegetable and herb salad that contains toasted bread, usually pita. You’ll need a vegetable grill basket for this grilled version, to keep the smaller veggies from falling through the grill.
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Sunshine Hot Cakes
Kids love hand-held foods they can dip. These little hot cakes fit the bill, and are packed with veggies too.
Ricotta and Roasted Tomato Crostini
Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
Maple Balsamic Fig Salad with Goat Cheese Croquettes
In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.
Halloom is a mild cheese that is sturdy and stands up well to grilling. It has a slight squeakiness when you bite into it, like fresh cheese curds.
We’ve simplified the lasagna-making process by soaking the noodles and using extra sauce when layering, instead of boiling the pasta. Hearty and bursting with vegetables, this is our best-ever vegetarian entrée recipe.
Black Olive Crostini
Savoury tapenade makes a delicious topping for goat cheese toasts. Great to serve with drinks at a cocktail party.
Crustless Asparagus Quiche
Here’s a quiche that saves you time and carbs- no pastry! It also provides a good amount of healthy omega-3 fats.