- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
- 2 cups hot cooked green beans
- 1 clove garlic minced
- 1/4 teaspoon grated lime rind
- 2 teaspoons lime juice
- 1 teaspoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
Sponge Toffee IMAGE Credits: Sponge Toffee IMAGE
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
The Ultimate Shortbread Cookies Credits: Jeff Coulson
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Maple Carrot Loaf IMAGE Credits: Maple Carrot Loaf IMAGE
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Roasted Root Vegetable Salad with Dill and Yogurt Dressing Credits: Angus Fergusson
Made with hearty root vegetables, this warm fall salad gets a dose of freshness from a cool yogurt dressing and a sprinkling of dill. If you're not a fan of the sharp licorice taste of raw fennel, you'll be pleasantly surprised by roasted fennel's more mellow flavour. Sprinkle with additional fresh dill, if desired.
In large bowl, toss together fennel, parsnips, olive oil, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and golden, about 25 minutes.
Transfer to serving dish; top with grapes. Stir together yogurt, honey and dill; drizzle over fennel mixture.