Veggies…sides and stars!

  Inspired by a ‘fancy’ southern recipe for bean and corn salsa, this quick and easy snack-that-eats-like-a meal can be prepared using many swap-in options.  Use fresh tomatoes when in season and fresh corn cut right of the cob.  If you can’t find black-eyed peas buy black beans. Gluten-free and grain-less (if you don’t use…

  These wedge fries are best baked on their backs, so it’s o.k. to leave the skin on as it will crisp up in the oven.  Feel free to do the same recipe with a Russet/Baking potato, but the sweets are more nutritious!

  Classic flavours with out a few classic ingredients. This vegan approved salad dressing is an award winning recipe (seriously!) and it’s my go-to Caesar dressing even when I’m craving the real deal. Oh, and real bacon bits are allowed here…unless you’d prefer to keep it completely vegan, of course.

These potato latke impostors are extremely delicious and will happily join any main dish on a fall or winter menu. Even if you’re a true latke enthusiast, you’ll love these too.

Choose to combine winter root vegetables or spring/summer vegetables, but not both.  This is a simple, foolproof side dish (or even a warm salad, served on a bed of greens and drizzled with your favourite dressing) that even the non-veggie lover will learn to love.