Butternut squash is more versatile than you think! Beside a quick sauté adding swiss chard and pomegranate to the butternut squash, I’ve rounded up several other vegan and vegetarian recipes to inspire you (plus some storage tips). Today’s Dash of Science: What are carbohydrates and starches?
A dairy-free take on the easiest of pies – the rustic galette! This one has an orange scented flaky olive oil crust with a pear and sage filling to highlight the best in fall flavours. Today’s Dash of Science: Saturated versus unsaturated fats and how to use them in pastry.
Juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a homemade balsamic reduction is great for appreciating the last few days of summer.
This Mediterranean-inspired steak marinade includes smoked paprika, tangy lemon and sumac, and a hint of nutty sweetness from amaretto. Perfect for a summer evening with some flatbread and spreads for an assemble-your-own meal.
This sweet corn tomato gazpacho is a quick, no cook, gluten free, and vegan soup appetizer or light meal. So easy to make ahead and store in the fridge for later.
A tangy, earthy marinade made with crushed coriander seed and fresh lime juice and zest. This lime and coriander marinade is great on fish or chicken.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
Fresh tomatoes and cucumber highlight these chicken lettuce wraps with Asiatic flavours. Perfect for summer appetizers or eat several as a light meal.
A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.
This unique pasta salad with sweet apricots and salty prosciutto is an excellent addition to any summer event.