You can make this beet salad ahead of time and keep in the fridge for up to two days. It tastes even better the day after you make it. Beets are a beautiful, nutritious vegetable, but unless they are pickled I'm not usually a huge fan. I made this beet salad to counteract … [Read more...]
Meatless Monday: Cabbage and Carrots with Ginger
Cabbage and Carrots with Ginger is a simple side dish to make with vegetables that are available all year round. Cabbage and carrots are available year round, packed with vitamins and too good not serve often. For a change, try them cooked with a bit of fresh … [Read more...]
Meatless Monday: Super Easy Ranch Dip
When you make your own ranch dip, you can control the ingredients - no more additives or plastic bottles. We all know that fruits and vegetables are good for us. Most of us could probably be eating more of both. The smaller humans among us often need coaxing and this … [Read more...]
Poppyseed Salad Dressing
The original recipe for this Poppyseed Salad Dressing made a vat-sized quantity suitable for catering, and I think also included egg yolks. At one time (many moons ago - before Vancouver, and teaching, and children) my friend and I would carry small bottles of it with us when … [Read more...]
Meatless Monday: Potato Flat Bread
I love old cookbooks, especially ones from the Depression and war years. I love the can-do spirit that pervades them.. Thriftiness and ingenuity defined that generation whose skills were hard won in a world turned upside-down. In an effort to conserve wheat for the troops, many … [Read more...]
- 1
- 2
- 3
- …
- 5
- Next Page »