With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
This "keeper coleslaw" will last for up to seven days in the refrigerator. We've called for green cabbage because Melissa can use it for both this salad and the Garden Minestrone, but red and Napa cabbage work just as well.
These pickles are just like Grandma used to make and definitely better than store- bought. For the best size and crunch, look for small pickling field cucumbers, often found at farmer's markets or stands or in produce stores.
Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
Use these pickled beans to garnish drinks, such as Bloody Marys, Caesars or martinis.
This tangy salad is a good accompaniment to all of the grilled kabobs as well as other grilled meats, poultry, hamburgers and hot dogs. If you want to serve it as soon as it's made, reduce the mustard to 3/4 tsp (4 mL).
If you are a fan of sweet relish and you grow your own tomatoes, you must try this easy version of an East Coast favourite. Serve warm or chilled with crackers, or alongside any grilled meat.
Fresh, crisp and tangy coleslaw makes an ideal side dish for fried fish. The extra step of draining the shredded cabbage helps the coleslaw keep longer without getting watery.
Late-summer fruit, such as pears and plums, give a mild sweetness to this chili. Ripe, in-season field tomatoes are the best choice.
