New Potatoes are such a treat in the summertime. They are small, freshly harvested potatoes, that have a natural sweetness, and hold their shape after cooking – making them a perfect potato to use in salads. For this easy side dish, I’ve lightened up a summer favourite, -the classic potato salad. A tangy lemon-dijon vinaigrette loaded with tons of fresh herbs make for a refreshing twist on the traditional mayo-based dressing. Plus, I’ve added some crunch with tons of green and yellow beans, fresh from my father-in-law’s garden!
Having just returned from our honeymoon I wasn’t quite ready to let go of the bright tropical flavours we enjoyed while we were away. Luckily, I found a sale on perfectly ripe mangos the other day, and I knew I wanted to use them in a veggie-packed quinoa salad.
My aversion to meat as a young child forced my mom to come up with creative ways to transform vegetables, and occasionally chicken or fish, into delicious meals for the whole family. We often ate vegetarian meals and to this day, even though I’m not quite as picky with meat, I still like to make a lot of meatless meals. I always keep dried legumes and canned beans in my pantry so I can whip together nutritious meals even when my fridge isn’t well stocked. Beans and lentils are inexpensive, a good source of protein, and packed full of fibre – which helps to keep you full and satisfied!
Having many green thumbs in your family means occasionally having to come up with creative ways to use fresh produce. This was the case this past summer with a seemingly endless supply of eggplants from my parent’s garden. I used this opportunity to make baba ghanoush, a roasted eggplant dip, which just so happens to be one of my favourite dips. As I was browsing through recipes I realized how the ingredients in baba ghanoush were almost identical to those in hummus, so combining the two just made perfect sense!