Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.
Lamb is especially good with flavourful additions, as in this Chinese-inspired recipe. Fresh ground lamb is often available; frozen ground lamb from New Zealand is also convenient. Serve the burgers on buns with lettuce, tomato and hot mustard, or make them a meal with rice or potatoes and a salad or side vegetable.
Crusty rolls absorb just the right amount of dressing from the slaw to add flavour without becoming soggy. Beef, chicken, fish or shrimp can easily be substituted for the pork.
This strawberry jam – and its fruity variations – contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.
Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.
Whether eaten rewarmed in the microwave at school or enjoyed cold, these sandwiches make a great lunch. They're easy for preteens and teens to make on their own and younger cooks will feel grown-up mixing the filling and spreading it on the buns.
Heavenly two-bite pizzas combine sweet fig jam with sharp, flavourful cheese. They are a snap to put together and are a dream for quick outdoor grilling. You can also bake these on a baking sheet in a 350?F (180?C) oven until the cheese is melted, 6 to 8 minutes.
These morsels are the perfect bite-size sweets to end a meal, dress up a cookie platter or package in a gift box. Make all three varieties to create a dramatic presentation.
This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with the dressing right before serving so the peas stay bright green.
