Leftover beans and jarred red peppers allow this salad to come together in a matter of minutes. To customize this recipe throughout the week, add leftover grilled or roasted veggies such as mushrooms, onions and eggplant, depending on what you have on hand. Just be sure to add any green vegetables at the last minute to preserve their colour.
Bagged coleslaw, a mix of preshredded cabbage and carrots, brings this sweetand-sour braised dish together with minimal chopping. Using jarred pickled beets rather than fresh ones cuts down on cook time while adding nice acidity.
This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.
This savoury saucy chicken dish is perfect for a cold winter's night. Chicken thighs and beans are a great way to bump up the protein, and polenta makes for an inexpensive side dish.
Inspired by traditional Persian rice flour shortbreads, these pretty white delights just melt in your mouth.
When life hands you one too many pints of fresh raspberries, make small-batch jam. It's so easy, so quick and so good for keeping fresh, delicate raspberries from ending up in the compost.
This smells great when cooking and is definitely a winter tummy warmer!
This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show.
Satisfy summertime hunger pangs with a hearty salad filled with smoky grilled veggies, lentils and whole wheat couscous.
