Wonderful apple recipe

While this doesn’t quite compete with the cornbread I had at a church cafeteria in Harlem, this is best vegan cornbread recipe I’ve ever tried. It leaves room for additions, like corn, peppers or chipotles. From the Moosewood Restaurant cookbook.

A chic cocktail that gives yummy use for those summer blackberries! Light version of course!

This spice blend is one of my all time favourites. Use it on chicken, beef, pork or toss some into your homemade soup. Experiment with this addition, adding it to suit your own taste.

I love this recipe and shock people when they find out there is cabbage in it, about one of the only ways that my husband will eat cabbage. And if anyone knows my husband he is just as picky as a 4 year old. But he loves this and has it for breakfast!

This particular recipe is a great winter warmer - the thickness of a good, British winter soup, but with a Moroccan twist to it along with the sweetness of the peppers. It’s very low in fat, too, making ideal for post-Christmas calorie-controlled diets!

Spread for Crackers, Bread or veggies

Cha Cha is used as a condiment like any relish. Also many recipes are enhanced by adding a tablespoon of Cha Cha while cooking. Use when cooking green beans, chicken, black eyed peas, mustard/turnip greens and any kind of soup or chili.

Versión vegetariana del típico plato chileno ‘charquicán’.

A quick tomato soup recipe that goes great with homemade bread and too much red wine…

Curry: fragrant, spicy, and sure to warm on a cold day! This dish can be served over steamed rice or couscous. Extras can be easily frozen, or taken for lunch the next day.

Spice up those Beets!

A great appetizer to any Chinese Meal

It would probably be really good with pork. But only if you eat pork. Try serving warm with bleu cheese and pita chips or use in place of ketchup

This extremely easy recipe makes two quarts or four pints of crisp, kosher dill pickles with a Claussen-like flavor. My goal was to make Claussen tasting pickles that I could store or keep on pantry shelves at room temperature.

Generally, I™m not a big fan of zucchini; however, this recipe, despite its simplicity, truly elevates an otherwise mundane vegetable. Serve this as a very flavourful side with roast beef.

From the Tin Fish Gourmet by Barbara-jo McIntosh. Very good, and so easy. Takes the mystique out of spaghetti squash. If you don’t eat fish, skip the crab–it’s still yummy.

A quick and versatile side dish, perfect for a hot summer day! Works especially well with sweet heirloom tomato varieties.

This jelly is a great accompaniment to lamb; good as a side for roasts or with sliced, cold meats for suppers.