Roasting the squash with ginger root and orange zest adds plenty of flavour. It’s a delicious way to get your beta carotene.
You’ll find bags of edamame (young green soybeans in pods) in the freezer section of the grocery store. They need only be boiled for steamed for a few minutes before they’re ready to eat. Edamame is a kid-friendly snack, too!
So simple, yet so delicious. I'm convinced orange zest and sweet potatoes were meant to be paired together, and I think you'll agree after tasting this dish. For a lower sugar version, substitute the maple syrup with orange juice.
Roasting cauliflower gives it a delicious nutty flavour and crispy texture. I use plenty of freshly ground black pepper to give the cauliflower extra spice. If you don't like garlic, feel free to omit it from the recipe.
Roasting cauliflower produces a nice brown colour and nutty flavour. Red peppers add a splash of colour and make this side dish an excellent source of vitamin C.
Serve this delicious risotto as a side dish or on its own as a vegetarian main course.
This delicious recipe comes from the May 2002 issue of Cooking Light. It's a recipe I keep coming back to.
There may be some liquid left on the bottom of the pan after cooking this casserole, but don't worry - the barley will quickly absorb it.
Lemon juice really brings out the flavour of Swiss chard. To ehance the flavour, I sometimes add a grated lemon zest just before serving.
This traditional Indonesian fried rice dish was inspired by a trip to the beaches of Bali. This version uses heart healthy canola oil and brown rice to boost fibre. Kecap manis is a type of Indonesian sweet soy sauce that resembles molasses. Look for it…