This side dish takes less than 5 minutes to cook and is delicious eaten warm or cold. For the best flavour, use fresh, locally grown cherry tomatoes when in season.
Swiss chard is an incredibly versatile vegetable - it can be sautéed or steamed, or added to soups, stir fries and smoothies. This is one of my favourite ways to enjoy locally grown Swiss Chard in the summertime.
This is one of those easy-to-make recipes the whole family will love. And it's loaded with beta-carotene, an antioxidant thought to guard against cardiovascular disease.
This delicious recipe has summer written all over it. It's Yotam Ottolenghi's creation, an Israeli-British chef, cookbook author and restaurant owner. Try it, I think you will love it! (I add a little extra lemon juice.)
Corn on the cob without butter or salt? Absolutely! Fresh lime juice and a spicy Cajun rub turn corn on the cob into a healthy side dish you’ll want to make again and again.
Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.
This recipe plays up the bright colours and sweet taste of bell peppers. I recommend using a mix of red, orange and yellow peppers—they’re so colourful and also provide plenty of vitamin C. Each serving delivers 284 milligrams of vitamin…
Portabello mushrooms have a meaty texture and rich flavour, making them a tasty vegetarian alternative to a steak or a beef burger. I also like to add sliced grilled portabellos to a platter of mixed grilled vegetables. So easy and so delicious.
The combination of rice vinegar, sesame oil and ginger is a perfect match for broccoli. When sautéing the broccoli, be careful not to overcook it—it should be slightly crunchy.
A recipe for mashed potatoes minus the potatoes!