December 6, 2011 | Posted in: Recipes | Tags: beef, cabbage, low sodium
I LOVE cabbage rolls!
I grew up eating my grandma's cabbage rolls. She would make them with pickled cabbage or fresh cabbage. Both work for me.
In fact, it's the cooked cabbage that is my favourite part – the tomato-ey goodness soaking into the cabbage with the heartiness of the beef, rice and pepper infusing from the inside - what's not to like? I've eaten cabbage rolls most of my life, but have yet to make them myself.That has to change.
+ MORENovember 2, 2011 | Posted in: Recipes | Tags: Healthy Eating, quinoa
This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl. Recipes for Health by the New York Times
1 pound winter squash, peeled and cut in 1 1/2-inch chunks 1/2 pound carrots, peeled, quartered and cut in 2-inch lengths 1/2 pound brussels sprouts, trimmed and cut in half through the stemOctober 26, 2011 | Posted in: Recipes | Tags: Healthy Eating, winter vegetables
Since root vegetables and winter squash are most prevalent at this time of year, you might like to try these delicious Harvest based recipes:
Recipes provided by
Mary Gale Smith
Produce Preservation Coach
Produce Availability Initiative
September 28, 2011 | Posted in: Recipes | Tags: autumn, Healthy Eating
Vegetarian chili is a great meal planner today as most people are trying to reduce their intake of fat and increase dietary fibre. If desired, garnish with chopped green or red onion and a dollop of light sour cream.
Makes 6 servings
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 stalk celery, chopped
