This intensely flavoured marinade adds sizzle to bland tofu. Serve these vegan kabobs over hot rice, noodles or spinach.
Kelp is an edible Pacific Ocean seaweed that grows in long, wide ribbons. Dried kelp comes whole or shredded. You'll find it at any Chinese, Japanese or Korean food store, as well as in some health food aisles. Szechuan, or Sichuan, peppercorns are the dried reddish brown berries of prickly ash and are used extensively in Chinese cooking. They are sold mainly at Chinese grocers and herbalists.
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.
It is hard to get teens to eat a proper breakfast, but most do enjoy cooking so take advantage of this and we do family cooking on the weekend afternoon. You can accomplish two goals, cooking lesson and great colourful, tasty warm breakfast when needed. Quick and easy, individual wrap and place in freezer for use within 3 months.
With a lovely mushroom flavour, this rich and flavourful salsa is so hearty that it's almost a salad. Serve with grilled steak or pork chops.
Heat Rating: Fiery For dinner, serve these fiery crustaceans with rice and vegetable dishes, such as garlicky sautéed eggplant or zucchini and blanched bok choy. You can also serve them as an appetizer with crusty bread.
Thai seasonings of lime, ginger, lemongrass and fish sauce flavour layers of napa cabbage, green onions and hot peppers in this fabulous accompaniment to grilled fish, poultry and meat.
Roasting root vegetables transforms these humble pantry staples into a more glamorous side dish that's worthy of serving alongside perfectly seared steak. If you're in the mood to splurge, substitute rib eye or tenderloin grilling steaks for the strip loins. Serve with a leafy green salad to round out the meal.
Serve with Grilled Greek Pitas (see recipe link below).
