Super Summer Whole Grain Salad
This salad will become your go-to recipe throughout the summer for backyard barbecues, family gatherings or picnics at the beach. Look for precooked grain and legume blends in the grocery store near the rice.
This salad will become your go-to recipe throughout the summer for backyard barbecues, family gatherings or picnics at the beach. Look for precooked grain and legume blends in the grocery store near the rice.
This easy, vegan dish is packed with protein and can be made in under 30 minutes.
Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.
Unique and tidy to serve, corn-husk boats stuffed with harvest vegetables make an attractive side dish. Make them ahead and bake at the last minute for a carefree dinner.
Serve fish with a Test Kitchen favourite – nutritious Broccoli Salad (see recipe link below).
A smaller amount of light old Cheddar-style cheese adds flavour with less fat than a larger amount of mild cheese.
Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.
Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.
Dorothy's husband, Peter, loves Tex-Mex flavours, so he garnishes his soup with chopped avocado, shredded Cheddar cheese and a dash of hot pepper sauce.
