Make this colorful salad of summer vegetables to accompany any barbecued fish or meat. Prepare it an hour or two before serving to let the flavors mellow.
Here's a versatile way to add protein to your dinner, even at the last minute. Double the recipe to pair with rice for a vegetarian meal. In summer, substitute 2 tsp (10 mL) chopped fresh oregano or dill for the dried oregano.
We promise you won't miss the tortilla chip in this vegetarian take on the classic Mexican dish.
This is a delicious combination of crisp crust and rich, mellow onions in sour cream.
Nothing says summer like a pile of fresh-from-the-garden veggies. The steam that builds up in the foil packets cooks them to tender-crisp perfection. Serve this side with our delicious Cowboy Rib Eyes for the perfect summer meal.
This MEAL-IN-A-POT campfire dinner brings back memories of seaside meals in Atlantic Canada. Serve with crusty rolls to soak up the delicious broth.
Julie Rowe's sweet and lightly spiced chili requires hardly any prep at all. The Rowes enjoy it with a salad and French bread.
