Cheesy Creamy Corn with Bacon and Jalapeños + Smashed Brussels Sprouts with Balsamic Glaze, Toasted Walnuts, Shallots and Thyme
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Cherries are one of my favourite snacks during the summertime. They are so delicious on their own, but feeling inspired by the flavours of Morocco I thought they would taste wonderful in a nice salad, perfect for a picnic on a hot day. This salad is vibrant, herbaceous and well balanced. It is easily made vegan by omitting the feta or using a dairy-free feta cheese alternative
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I love a good, melt-in-your-mouth Greek potato. What I don’t like, is prepping them. Enter this very easy recipe for Greek potatoes using mini pre-washed potatoes. It only takes 10 minutes of actual work to prep this meal then the oven does the rest!
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Here’s a healthy, vegan, cabbage recipe that is not a flavourless lackluster diet cabbage soup. It will keep you full and satisfied from the beans and lentils and has a bright kick from the chimichurri and sun-dried tomatoes.
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This stuffing recipe is a great combination of sweet and savoury flavours. Winner winner turkey dinner.
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When it’s BBQ season sometimes you want something a little healthier than a potato or pasta salad to accompany your hotdog/ hamburger situation. This recipe is assembled in 10 minutes and has only 5 ingredients!
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Israeli couscous (or Pearl couscous) is made from wheat flour, so it tastes very much like pasta, most similar to orzo. The cooking technique is slightly different, but still quite simple! This dish is vegan, but sometimes I serve this up with a grilled pork chop on the side.
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Time to jazz up your carrot side dish. The harissa paste gives a little kick of spice that is balanced out nicely by the tartness of the pomegranate molasses. This recipe is easily made vegan, and is also gluten-free, easy to make and comes together in 40 minutes.
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Take your boring rice side dish up a notch by cooking the rice in coconut milk. Feel free to use light coconut milk if you are looking to cut out some of the fat content.
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Oh my lawd this is good stuff. Make sure you have company over when you plan on making this otherwise a serious stomach ache is coming your way after you eat half the pan (or more).
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What can I say? Veggies taste better deep-fried.
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This side dish is brining the flavour. If you want to save some time just cut your baby potatoes in half and forget making them hasselback. Cause I know you don’t all have time to waste in the kitchen like I do.
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Time to spice up your vegetable side for when you are trying to be healthy but can’t stand another side of bland steamed broccoli.
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If you’re not digging the green feel free to skip the spinach and just make these as classic hash browns instead. We just like to sneak veggies in when we can. Anything goes with potatoes!
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This is a great addition to taco Tuesdays. Grilling makes everything taste better.
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The longer this dish marinates in the fridge the better it tastes. I used a mandolin to get the beautiful ribbons but you can just slice the zucchini into rounds if you don’t own one. This recipe is great for summer potlucks!
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This is a great dish to have in your back pocket. It’s dairy free and gluten free all while tasting luxuriously creamy.
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This salad is great because it keeps well in the fridge for a couple of days even if it’s been dressed!
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I find that cauliflower is a highly underrated vegetable. In my opinion, when it’s raw it’s pretty blah, but as soon as you give it a nice roast it’s incredible. It is a great vessel for all sorts of flavours: in this case a buttery, salty, anchovy-based sauce.
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This salad originates from Lebanon and is the third salad in my summer salad series. It’s cheap to make, holds up well in the fridge for a few days and is a great addition to any meal. If you want to eat this on its own I would suggest adding some cooked chickpeas for some protein and fiber to keep you full longer.
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