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Balsamic Grilled Vegetables Recipe

Stuck for the perfect side dish? Can`t get your family to eat their vegetables? We`ve got a healthy and simple solution: fire up the barbecue. These balsamic and olive oil-marinated peppers, zucchini and portobello mushrooms are grilled to perfection and then stacked and served with a fresh rosemary sprig.  More

Balsamic Grilled Vegetables Recipe

Roasted Vegetables with Pecans and Parmesan

What`s the best way to get everyone to eat their veggies? With this easy and elegant recipe for Roasted Vegetables. Sweet potatoes, carrots and parsnips are roasted to sweet perfection and then topped with a Pecan Parmesan Gremolata, a zesty combination of pecans, parmesan and parsley. More

Roasted Vegetables with Pecans and Parmesan

Zesty Pasta Salad with Fresh Vegetables and Herbs

Lisa knows how to make us all look good. In between critiquing my rouge application (“Like a clown”) and my dance skills (“Spaz!”), she has found the time to make us all chefs. If you can boil water, thanks to this quick and easy recipe, you can be Master of the Pasta Salad. With a few chops here and a slice and shake there, this fresh vegetable and herb-loaded pasta salad is tossed in a zesty lemon Dijon dressing in no time at all. You can thank her later, after she has corrected your pronunciation (“It’s PAH-stuh, not PAW-stah”) and posture. More

Zesty Pasta Salad with Fresh Vegetables and Herbs

How to Get Your Kids to Eat Vegetables - Brussels Sprouts Salad


We know how hard it is to get your kids to eat vegetables so we`ve made this easy and healthy Shredded Brussels Sprout & Kale Salad. Tricking your kids has never been tastier!

Ingredients:

Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
2 tsp Dijon mustard
1 tsp minced shallots
1 tsp lemon zest
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Brussels Sprout Salad
4 cups finely shredded Brussels Sprouts (to shred sprouts, cut off the stems, halve them and cut into shreds)
4 cups thinly sliced kale
½ cup freshly grated Parmesan cheese
½ cup chopped roasted almonds

Directions:

1) For the dressing, in a jar combine olive oil, lemon juice, honey, Dijon mustard, minced shallots, lemon zest, salt and pepper. Shake well to combine and set aside.
2) To prepare the salad, combine shredded Brussels sprouts, sliced kale, Parmesan cheese and roasted almonds. Toss to coat with dressing, serve immediately.

Serves 4 More

How to Get Your Kids to Eat Vegetables - Brussels Sprouts Salad

How to Grill Vegetables


Move over meat – veggies are taking centre stage on the grill! From cauliflower steaks and skewered potatoes to crunchy corn and amazing asparagus, we`re showing you easy recipes for these delicious sides. Happy grilling! More

How to Grill Vegetables

How to Pickle Vegetables at Home


Stuck in a pickle with all your extra veggies? Preserve to your heart`s content with our easy and quick Pickling Tutorial!

Ingredients:

1 cup water
1 cup rice vinegar
½ cup sugar
1 tsp kosher salt
1/8 tsp crush red pepper flakes

4 cups shredded Napa cabbage
½ cup peeled and shredded carrots
½ cup thinly sliced radishes
1 tbsp thinly sliced fresh ginger

Directions:

1) In a medium saucepan, bring water, rice vinegar, sugar, salt and red pepper flakes to a boil. Reduce heat to low and simmer for 2 minutes.
2) Remove from heat, stir in Napa cabbage, carrots, radishes and ginger. Cover and let stand at room temperature for 1 hour.
3) Drain and serve or store in the refrigerator. You can use quick pickled vegetables over rice or noodle bowls, condiment for sandwiches, in an egg omelet or added into a salad. More

How to Pickle Vegetables at Home

Picking Vegetables

Don`t get in a pickle at the grocery store- watch as we share our tips and tricks picking the very best produce. More

Picking Vegetables

TOP 10: GET LIT BBQ RECIPES

When the grill is calling your name, extend an invite to the crew and host a good `ol backyard BBQ! From veggies to burgers, here`s a roundup of our best BBQ recipes.  More

TOP 10: GET LIT BBQ RECIPES

The Best: Kale Recipes

Kalelujah! Raise your hands for these nutritious and delicious meals with the help of Bite Me More’s best kale recipes! More

The Best: Kale Recipes

Top 10: Cottage Food & Drink Recipes

From grilling to S’mores, from cocktails to milkshakes, we got you covered. You can now head peacefully towards relaxing and fun cottage weekend in nature’s paradise. Cheers! More

Top 10: Cottage Food & Drink Recipes

Best Vegetable Minestrone Soup

This steaming, vegetable-packed Minestrone Soup transports us straight to Italy. The rich-tasting broth, loaded with vegetables (carrots, celery, zucchini, spinach, to name a few), fresh herbs and finished with a pesto drizzle, makes this easy and satisfying Minestrone Soup Recipe numero uno in our bowls! More

Best Vegetable Minestrone Soup

Roasted Potato and Green Bean Salad

Great things do come in small packages. Case in point? Mini spuds, like the ones in this easy and delicious Roasted Potato & Green Bean Salad. A giant (and healthy) leap ahead of the classic creamy potato salad, this two-tone, elegant salad combines bites of roasted, caramelized and tender mini potatoes with bright, crisp green beans. Tossed in a balsamic and honey mustard vinaigrette, this salad serves up huge flavor in every forkful. More

Roasted Potato and Green Bean Salad

Grilled Vegetable Panzanella Salad

My sister is the Michaelangelo of mealtime, a renaissance woman who can take a classic Tuscan dish and reshape it into modern and mouth-watering fare. Take for example panzanella salad, a rustic bread and tomato salad. Luisa (that’s Lisa’s Italian alias) has taken all that’s delicious about it including the juicy tomatoes, beautiful bread and zesty dressing and made it a masterpiece with the addition of grilled vegetables. The Sistine Chapel may have taken 4 years to complete, but rest assured, you can dig in to this scrumptious salad, bursting with freshness and flavor, in less than 30 minutes.
 More

Grilled Vegetable Panzanella Salad

Mint Sweet Pea Purée

In less than 15 minutes, you can whip up this creamy, crowd-pleasing side dish of sweet peas pureed with fresh mint.  More

Mint Sweet Pea Purée

Healthy Egg Roll Bowl

Forget take-out. Your good fortune is sealed with our healthy, quick and simple Egg Roll Bowl, brimming with chicken, ginger, veggies and sweet & sour sauce.

WATCH how easy it is to make these Egg Roll Bowls hereMore

Healthy Egg Roll Bowl

Roasted Vegetable Couscous Salad

Looking for the perfect lunch recipe? This Israeli Couscous Salad with Roasted Vegetables delivers the best bites, full of chewy and nutty couscous, sweet roasted vegetables, tangy Feta and fresh herbs.

 More

Roasted Vegetable Couscous Salad

Honey Dijon Asparagus and Almonds Recipe

We have great respect for asparagus- it`s a nutrient-rich, versatile veggie that takes well to steaming, grilling, blanching or roasting - and while it`s a regular at our tables, we sometimes want to dress it up a bit. The fleshy green spears are easily enhanced with the addition of this honey Dijon vinaigrette, a light tangy dressing that perfectly balances the sweet with savory. To gussy things up even more, the tender-crisp stalks are sprinkled with lightly toasted almonds, providing a nutty crunch in every bite. Who knew that 6 inches growing out of the dirt could be so dignified? More

Honey Dijon Asparagus and Almonds Recipe

Creamy Caesar Salad

Caesar salad is a staple on restaurant menus across the country, but we`ve yet to find one as perfectly blended as this one - crisp romaine is tossed with creamy dressing, crunchy croutons and premium Parmesan. All hail Caesar!
 More

Creamy Caesar Salad

COOKING TIPS – Artichokes 101


Okie, dokie, artichokie! We got down to business and simplified the art of preparing and cooking a globe artichoke. Find out how in our video!

Directions:

1. Rinse artichokes under cold water and pat dry. Cut a lemon in half and have it ready to rub over any exposed areas to prevent the artichoke from browning.

2. Remove any leaves from the stem and cut the stem to 1 inch. Using a serrated knife, cut 1 inch off the top of the artichoke. Make sure to rub lemon over stem and cut off top to prevent browning.

3. Using scissors, remove thorny tips from the leaves.

4. Rinse artichoke under cold water once again, spreading apart leaves. Soak artichokes in a bowl of cold water with lemon juice while preparing remaining artichokes.

5. To steam artichokes, fill a medium pot with 1 inch of water and place a steamer basket in it. Bring water to a boil and reduce heat to low. Place artichokes in the steamer basket stem-end up. Cover and steam 40–50 minutes, depending on size.

6. The artichokes are done when you can easily pull an outer leaf. As well, the stem will be quite tender.

7. To serve, dip leaves in aioli, hollandaise sauce or a vinaigrette. To reach the artichoke heart, once finished with the outer leaves, cut off the fragile leaves in the center. Remove choke using a spoon and enjoy the artichoke heart.
 More

COOKING TIPS – Artichokes 101

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

We all know that asparagus makes our pee smell but there`s so much more to this green machine! Get all of our fun facts plus a healthy and delicious Shaved Asparagus Salad recipe in our video.

Ingredients

1 lb asparagus, trimmed
1 small fennel bulb, cored and thinly sliced
2 Persian cucumbers, thinly sliced
4 large radishes, thinly sliced
2 celery stalks, thinly sliced
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaf Italian parsley

Lemon Vinaigrette
¼ olive oil
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper

½ cup shaved Parmesan cheese
¼ cup toasted pistachios, coarsely chopped

Directions

1) Using a vegetable peeler, shave the asparagus into ribbons and place in a large bowl. Place the asparagus tips in with the shaved asparagus and add the fennel, cucumbers, radishes, celery, mint and parsley.
2) For the dressing, whisk olive oil, white wine vinegar, lemon juice, honey, salt and pepper. Toss together, place on a serving dish and sprinkle with shaved Parmesan and pistachios.

Serves 4 More

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways


Get ready for the best breakfast ever! Ditch the straw and pick up your spoon for the latest craze – SMOOTHIE BOWLS! These vibrant bowls are super healthy, 100% Insta-worthy and easy to make.

BONUS SCENES: We took bowl cuts to the next level. You don`t want to miss it!

1. MATCHA SMOOTHIE BOWL

Ingredients:

1 ¼ cups coconut milk
2 cups frozen mango
1 ½ cups baby spinach, chopped
1 cup baby kale, chopped
1 ripe banana, sliced
1 tsp Organic Matcha powder

Optional Toppings
Coconut flakes
Dates, chopped
Banana, sliced
Chia Seeds
Fresh mango, diced

Directions:

Using a blender, combine coconut milk, mango, spinach, kale, banana and matcha powder. Blend until smooth.Pour into a serving bowl and top with optional toppings. Serve immediately .

Serves 1–2

2. ACAI BERRY SMOOTHIE BOWL

Ingredients:

1 (100g) frozen packet Acai Bar, run under hot water for 5 seconds to break up
1 ripe banana, sliced
½ cup frozen blueberries
½ cup frozen strawberries
1/3 cup unsweetened vanilla almond milk

Optional Toppings
Fresh blueberries
Fresh strawberries, sliced
Fresh pineapple, diced
Granola
Drizzle Honey

Directions:

Using a blender, combine frozen Acai pieces, banana, frozen blueberries, frozen strawberries and almond milk. Blend until smooth and pour into a serving bowl. Garnish with optional toppings. Serve immediately.

Serves 1 More

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways


Zucchini Boats are the newest low-carb trend and oh buoy are they making a wave! Check out how we add two fun and tasty twists to this healthy dish.

1. SOUTHWESTERN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 tbsp olive oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
½ jalapeno, seeded and finely chopped
½ cup fresh or frozen corn (thawed)
½ cup black beans, rinsed and drained
½ cup salsa
2 tsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp kosher salt
2 tbsp chopped fresh flat-leaf parsley
¾ cup shredded cheddar cheese

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini halves in a 13x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onions, red pepper, garlic and jalapeno, cooking for 4 minutes until softened. Stir in corn, black beans, salsa, lime juice, cumin, chili powder and salt, continuing to cook 1–2 minutes. Remove from heat and stir in parsley. Generously fill each zucchini half and sprinkle cheddar cheese over top. Bake for 15–20 minutes until heated through and cheese has melted.

Serves 6-8

2. MEDITERRANEAN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 small red bell pepper, finely chopped
1 small green pepper, finely chopped
2 tomatoes, seeded and chopped
1 cup crumbled Feta cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Kalamata olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

¼ cup crumbled Feta cheese, for topping

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini in a 13x9-inch baking dish. In a large bowl, toss together red pepper, green pepper, tomatoes, Feta, sun-dried tomatoes, olives, parsley, olive oil, lemon juice, garlic, oregano, salt and pepper. Stir to combine and generously fill each zucchini half. Top with remaining ¼ cup Feta cheese. Bake in preheated oven for 15-20 minutes until heated through.

Serves 6-8 More

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways


Do the twist with your spiralizer to make these delicious and low-calorie Spiralized Zucchini Noodles AKA zoodles! The hardest part will be deciding what sauce to make but we`ve got you covered for that too.

1. ZUCCHINI NOODLES WITH PEANUT DRESSING

Ingredients:

4 medium zucchini, ends cut off
1 large carrot, peeled
2 cups thinly sliced Napa cabbage
½ cup chopped cucumber
2 deli-roasted chicken breasts, shredded

Peanut Dressing
½ cup creamy peanut butter
1/3 cup water
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
1 tsp freshly grated ginger
½ tsp Sriracha sauce

Roasted peanuts, for garnish
Toasted sesame seeds, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles and carrot noodles. Place in a large serving bowl with Napa cabbage, cucumber and shredded chicken breasts.
2) For the dressing, using a small food processor, combine peanut butter, water, soy sauce, rice vinegar, honey sesame oil, ginger and Sriracha sauce. Process until smooth. Pour dressing over zucchini noodle mixture, toss and garnish with peanuts and sesame seeds. Serve immediately.

Serves 4-6

2. ZUCCHINI NOODLE CAPRESE

Ingredients:

4 medium zucchini, ends removed
1½ cups cherry tomatoes, halved
1 cup mini bocconcini balls

Pesto
1½ cups fresh basil, lightly packed
1 garlic clove
½ cup pine nuts
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil
1 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 tbsp fresh lemon juice

Fresh basil, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl with tomatoes and bocconcini. Set aside.
2) For the pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse 4-5 times to chop the ingredients. Scrape down the sides of the bowl. With the machine running, slowly pour the olive oil in a steady stream until the mixture is smooth. Add the Parmesan cheese, mayonnaise and lemon juice, processing just until incorporated. Toss pesto with spiralized zucchini, cherry tomatoes and bocconcini. Garnish with fresh basil and serve immediately.

Serves 4-6

3. ZUCCHINI NOODLES WITH MARINARA

Ingredients:

4 medium zucchini, ends removed

Marinara Sauce
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (28oz) can diced tomatoes, with liquid
1 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch crushed red pepper flakes

Freshly grated Parmesan cheese, for serving
Chopped fresh basil, for garnish
Crushed red pepper flakes, to sprinkle, if desired

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl and set aside.
2) For the marinara sauce, in a large saucepan, heat olive oil over medium heat. Add onion and stir for 3 minutes until tender. Stir in garlic, cooking for 1 minute more. Add diced tomatoes, tomato paste, sugar, salt, pepper and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and use a handheld blender to process until smooth.
3) To serve, toss hot marinara sauce with zucchini noodles. Sprinkle with Parmesan cheese, basil and crushed red pepper flakes, if desired. Serve immediately.

Serves 4 More

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways

Summer Salad Rolls


This is one of our favourite recipes from our newest cookbook, Lick Your Plate. Easy to make and oh so delicious, you`ll be rolling up these delicious and healthy snacks in no time. More

Summer Salad Rolls

How to Make Fast Pho


Love Vietnamese Noodle Soup? It`s easy to make this delicious recipe at home. Watch as we show you how to make the best fast Pho.

Ingredients:

Pho Vegetable Broth
9 cups vegetable broth
2 large celery stalks, roughly chopped
1 large carrot, peeled and roughly chopped
4 large shallots, peeled and roughly chopped
3 small garlic cloves, chopped
1 (1-inch) piece of fresh ginger, peeled and chopped
1 tbsp soy sauce
1 cinnamon stick
1 dried bay leaf
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp anise seed
½ cup chopped fresh flat-leaf parsley, including stems

1 lb dried rice noodles, medium width
1 cup firm tofu, patted dry and sliced into 3-inch long, ½-inch thick pieces
2 cups bean sprouts
2 cups shredded napa cabbage
6 fresh basil leaves, cut into thin strips
1 lime, cut into 6 wedges

Directions:

1) In a large soup pot, bring vegetable broth, celery and carrots to a boil over medium heat. Add shallots, garlic, ginger, soy sauce, cinnamon stick, bay leaf, coriander seeds, cumin seeds, anise seed and flat-leaf parsley. Reduce heat to low and simmer covered for 45 minutes.
2) While the broth is cooking, bring a large pot of water to a boil over high heat. Add noodles and cook 3 minutes. Drain and divide among 6 bowls.
3) For the tofu, heat a medium, non-stick skillet over high heat. Add tofu slices and cook 2 minutes, flip slices and cook 2 minute more, until golden brown. Remove from heat and set aside.
4) When the broth is ready, strain through a fine mesh sieve. Discard solids and return broth to pot, keeping hot until ready to serve.
5) To assemble, each bowl, arrange bean sprouts, napa cabbage and tofu over noodles. Ladle hot broth over top, sprinkle with fresh basil and serve with lime wedge. More

How to Make Fast Pho

Caramelized Cauliflower Recipe

I feel for Mark Twain. At the mention of cauliflower food writers inevitably blast the literary icon for his slandering the veggie as “nothing but cabbage with a college education.” Surely he didn’t mean to disparage the snowy white heads. When roasted, cauliflower is transformed into an elegant, sweet and tender side dish – a truly brilliant veggie with a Phd in Gastronomy. More

Caramelized Cauliflower Recipe

The Best Twice Baked Stuffed Potatoes

Looking for one hot potato? These Twice-Baked Stuffed Baked Potatoes bring major pizazz to the oft-times boring spud. Baked to perfection, the creamy insides are scooped out, mashed with butter and mixed with cheese and sour cream. The potatoes are then re-stuffed and baked until golden brown beauties emerge!  More

The Best Twice Baked Stuffed Potatoes

Sweet Balsamic Roasted Carrots

The best way to bring out the flavor of carrots? Roast them, especially like we do these Sweet Balsamic Roasted Carrots, where they become not only tender but also caramelized. More

Sweet Balsamic Roasted Carrots

Sweet Potato Quinoa Chili Recipe

We’re crazy for quinoa. While you might scoff at jumping on the quinoa bandwagon, there’s nothing new (think: 4,000 years old) about this Super Grain. Not only does it pack a nutritional punch (protein and amino acids and anti-aging, Oh My!), but this glorious grain also serves as the foundation for this easy, scrumptious Sweet Potato Quinoa Chili. Tender sweet potatoes, carrots, celery and red peppers are simmered along with cumin, chili powder and cayenne to create a most flavorful, satisfying meal-in-a-bowl. More

Sweet Potato Quinoa Chili Recipe

ZUCCHINI NOODLE CAPRESE

Is there anything that good `ol pesto doesn`t pair well with? Zoodle up with our easy, breezy, Zucchini Noodle Caprese for a light and healthy lunch that takes zero effort and even less guilt. More

ZUCCHINI NOODLE CAPRESE

ZUCCHINI NOODLES WITH PEANUT DRESSING

It`s always exciting when you can dig into your favorite dish and enjoy it without any guilt. And that`s just what our Zucchini Noodles with Peanut Dressing serves up. Chef Lisa takes noodles to the next level by swapping the usual carb-laden option for spiralized zucchini, adding deli-roasted chicken breast, crunchy peanuts, spicy Sriracha and fresh cucumbers, and tossing it all in a creamy Peanut Dressing. This twist on the classic and tasty Thai dish will have you deleting that neighbourhood takeout spot from your speed dial in no time!  More

ZUCCHINI NOODLES WITH PEANUT DRESSING

ZUCCHINI NOODLES WITH MARINARA SAUCE

In case you didn`t notice, we`re huge fans of Italian food. Spaghetti is the cure to almost all of my woes and Lisa is my recipe doctor. But if you`re a recovering "Carbie Barbie" like me and think it`s impastable to curb your spaghetti cravings, then we have good news for you - thanks to this delicious recipe you don`t have to. Tossed in a simple yet delicious sauce of tangy tomatoes, fresh garlic and zesty red pepper flakes, our Zucchini Noodles with Marinara Sauce will hit the spot without hurting your carb allowance for the day. Mangia!
 More

ZUCCHINI NOODLES WITH MARINARA SAUCE

Rosemary Roasted Potatoes

I love rosemary, both Clooney and the herb. For our purposes I`ll refrain from discussing that the former sings our toe-tapping anthem, "Sisters." Instead, I`ll move on to the latter, a fragrant herb with a great rep. Known for improving memory, relieving muscle pain, curing indigestion and making hair grow (note: source not the AMA), rosemary is a powerful, needle-like leaf. In the culinary world this highly aromatic branch makes everything herbalicious, including this simple but satisfying side dish. Tossed with baby potatoes, Dijon mustard, lemon juice and garlic, rosemary boosts the flavour of these crispy-crusted, tender taters. Served up on a regular basis, "Come On-A My House" (sorry, it`s the other Rosemary again) and taste this perfect combination of woody rosemary and golden brown potatoes. More

Rosemary Roasted Potatoes

Praline-Topped Sweet Potato Casserole

Eureka! We’ve discovered the 32nd flavor! A scoop of this irresistible side dish – pillowy mashed sweet potatoes buried under a crunchy streusel topping – and you’ll see why it belongs alongside Rocky Road and Mint Chocolate Chip. Enjoy the sweet satisfaction without the ice cream headache, but come Thanksgiving, look for our creation (Pilgrim Praline? Yummy Yam?) in the freezer case. More

Praline-Topped Sweet Potato Casserole

Easy Baked Zucchini Chips Recipe

Did you ever think zucchini could lift you out of your potato rut? It can, and never more so than with these totally delicious oven-baked zucchini chips. Coated in a breadcrumb and parmesan crust, these easy zucchini chips trump boring spuds, every time. More

Easy Baked Zucchini Chips Recipe

The Best Oven-Baked Sweet Potato Fries

Want to have your fries and eat them too? Yes, there`s a healthy alternative to the greasy-goodness of deep fried potatoes. These oven-baked Sweet Potato Fries, creamy-yet-crisp-baked French fries that have been tossed in a Tex Mex seasoning, are super satisfying, especially when dunked in this creamy lemon dip!  More

The Best Oven-Baked Sweet Potato Fries

Brussels Sprout and Kale Salad Recipe

We`re getting everyone to eat their veggies with this fast, easy and super delicious Brussels Sprout and Kale Salad. This foolproof salad is full of shredded sprouts, chopped baby kale, Parmesan cheese and roasted almonds, all tossed in a zesty lemon dressing. Talk about a power-packed forkful!

Wanna watch how to make this? Check out our video here!

 More

Brussels Sprout and Kale Salad Recipe

Roasted Brussels Sprouts with Maple Dressing

In 1812, Thomas Jefferson introduced Brussels sprouts to the United States. Over 200 years later, we`re still roasting these fiber-and-vitamin-rich sweet emerald gems until golden-crusted. Tossed in a sweet and tangy maple mustard vinaigrette, these tender sprouts are going to have an entire nation jumping on the Brussels bandwagon.  More

Roasted Brussels Sprouts with Maple Dressing

Sweet Pea Crostini with Ricotta and Mint

When someone calls me a pea-brain, my response is always, “Thanks, man,” because, hey, who wouldn’t want to think about those little sweet green orbs 24/7? I’ve got peas on my brain (and on my tongue) more often than not thanks to Genius Gnat who has created this amazing appetizer. Crusty French bread is toasted and then topped with sweet peas that have been blended with fresh mint and finished with lemony ricotta cheese. One bite and you’ll quickly discover that only fools aren’t pea-brained... More

Sweet Pea Crostini with Ricotta and Mint

Vegetable Salad Roll Recipe

Though these look intimidating, making your own salad rolls couldn`t be easier. Grab this Vegetable Salad Roll recipe and get rolling because they make for a perfect healthy appetizer. Simply wet the rice paper in water, fill them with a combination of vegetables (or shrimp or chicken, if you prefer) and dip them in your homemade Thai Dipping Sauce.  More

Vegetable Salad Roll Recipe

Tofu, Ginger and Coconut Rice Bowl

We can’t put down our chopsticks with this tasty number - with a delectable ginger peanut sauce, this Tofu, Ginger & Coconut Rice Bowl makes for a mouthwatering meal.  More

Tofu, Ginger and Coconut Rice Bowl

Potato Latke Waffles

Light it up this Hanukkah (and year-round, for that matter) with these awesome Potato Latke Waffles. Not only won`t you have to smell like fried oil for days, but these waffles also have pockets to trap all the goodness of the toppings.  More

Potato Latke Waffles

Steakhouse Creamed Spinach

Among the mahogany walls and dirty martinis, something great is happening in swanky steak-houses across the nation...carnivores are eating spinach. A simple side dish that seems healthy next to fried hash browns and marbled rib-eyes, the overly creamy restaurant version is still too flaccid and watery for our taste. Using whipped cream cheese, our easy, silky smooth spinach brings home all the taste of the upscale steakhouse without the $15 side-dish robbery and the velvet banquettes. More

Steakhouse Creamed Spinach

Carrot Ginger Soup with Roasted Almond Topping

Did you know that there’s a relationship status button on Facebook declaring, “It’s complicated”? Well, Mr. Zuckerberg, where’s the “It’s simple” one? That’s the status we give this unbelievably easy and delicious Carrot Ginger Soup. Creamy yet creamless, this healthy soup not only benefits from the sweetness of roasted carrots, but also the hint of heat from freshly grated ginger. Sprinkled with a crunchy roasted almond topping, this superbly warming soup gets a “Like” (only because there’s no “Love” button) from one and all. More

Carrot Ginger Soup with Roasted Almond Topping

Lightened Up Crispy Baked Potato Skins Recipe

We love bar food, finger foods and easy appetizers. Unfortunately, those usually mean unhealthy and grease-laden. Not anymore, thanks to this recipe for Crispy Potato Skins, addictive skins baked (not fried!) to crisp perfection and mounded high with crunchy turkey bacon and melted cheese.


 More

Lightened Up Crispy Baked Potato Skins Recipe

Couscous & Fresh Herb Stuffed Peppers

Get ready to stuff your face with these healthy, delicious and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper is a perfect midweek meal! More

Couscous & Fresh Herb Stuffed Peppers

Baked Eggplant Parmesan Sandwiches

We`ve ditched the deep-fryer and now we`re firing up the oven for these Nonna-approved baked Eggplant Parmesan Sandwiches. Real crowd-pleasers, these sandwiches are layers of crusty bread smothered in homemade tomato sauce, golden baked tender eggplant, peppery arugula and melted mozzarella cheese.  More

Baked Eggplant Parmesan Sandwiches

Sweet Potato Pie with Pecan Praline Sauce

This delicious sweet potato pie recipe is a side dish AND a dessert that offers up the best of all worlds...smooth and silky sweet potato filling is sandwiched between a gingersnap pecan crust and gingersnap crumble topping. As if all that wasn`t enough to get you drooling, we`ve created a pecan praline sauce that`ll have you licking the plate. Dig in! More

Sweet Potato Pie with Pecan Praline Sauce

Warm Potato Kale Salad Recipe

This Warm Potato Kale Salad, dressed in a delicious miso and mustard vinaigrette, is a superstar side dish! Fresh and healthy kale is combined with golden and tender oven-roasted mini potatoes, making every bite both crunchy and creamy. More

Warm Potato Kale Salad Recipe

Golden Baked Panko Broccoli Recipe

I can`t understand anyone who doesn`t eat broccoli by the bushel. The wee green tree is a "miracle food," extolled for its anti-cancer, anti-inflammatory, anti-oxidant virtues. So, how do we best treat treat this crowned king-of-all-vegetables? Majestically. First, it takes a lovely plunge in a pot of boiling water. Next, it gets outfitted with a zesty Parmesan, panko and thyme coating. After a short stint in a sweltering oven, the crisp, tempura-style florets are dunked in a creamy lemon dip for a splendid finish. Now, if only this noble cruciferous vegetable could do something about my crow`s feet, I`d be set. More

Golden Baked Panko Broccoli Recipe

Quick and Easy Miso Eggplant Recipe

I love it when I can describe a vegetable as tasting like crème brûlée. This dish, also known as nasu dengaku in Japanese restaurants, is eggplant transformed into a melty, creamy, sweet and salty treat. Long, narrow and glossy deep purple Japanese eggplants, with their delicate flavor and thin skin, lend themselves perfectly to being baked. Once tender, the flesh is topped with a nutty-tasting miso mixture and broiled until caramelized and bubbly. Whether using chopsticks or a dessert spoon to scoop it out, you`re going to love this melt-in-your-mouth velvety vegetable. More

Quick and Easy Miso Eggplant Recipe

Roasted Sweet Potato Quinoa Bowl Recipe

This healthy and hearty Sweet Potato Quinoa Bowl, a creative combo of protein-packed quinoa, roasted sweet potatoes and avocado, is drizzled with a maple dressing and topped with roasted almonds, an egg and leafy sprouts.  More

Roasted Sweet Potato Quinoa Bowl Recipe

Twice-Baked Mini Potatoes Recipe

The ultimate finger food, these Twice-Baked Mini Potatoes are one-bite wonders that can be made in advance - you just pop them in the oven for a second baking before the guests arrive. An amazing appetizer, these tiny cheese and chive-stuffed taters get gobbled up as a superb side dish as well. More

Twice-Baked Mini Potatoes Recipe

Parmesan-Crusted Asparagus Recipe

How do you make your family beg for veggies? Simply bake up these Parmesan-Crusted Asparagus, green stalks coated in a cheesy breadcrumb mixture and baked to a golden crisp. These addictive spears aren`t only a family favorite, they`re also the perfect company-is-coming side dish that can be assembled in advance and popped in the oven 15 minutes before dinnertime.
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Parmesan-Crusted Asparagus Recipe

Kale Double Baked Stuffed Potatoes

The potato is a most versatile vegetable – it can be baked, boiled, fried, mashed, smashed and shredded – and yet, at the times, the tuber can suffer from being a buffet bore. Well, here`s one surprising spud, a brow-raiser, a potato bursting with pizzaz. Baked until tender, the russets are scooped out and mashed with leafy green kale, creamy fontina cheese, buttermilk and sour cream, then put in the oven again until golden. Still not shocked? These potatoes can be prepped in advance and thrown in the oven for the second baking just before guests arrive. How`s that for one exciting hot potato?  More

Kale Double Baked Stuffed Potatoes

Garden Pasta Salad Recipe

How do you jazz up your plain old pasta salad? Ditch it and start over with this delicious and easy one, a Garden Fresh Pasta Salad chock full of crunchy vegetables and tender pasta, all tossed in a zesty Italian dressing. In fact, this pasta salad is so delicious, we`ve been known to add chicken and make a meal of it! More

Garden Pasta Salad Recipe

Apple, Mango & Cranberry Coleslaw

Want to bring summer to the table? Whip up this easy, colourful and tasty coleslaw, a crunchy combo of apples, mango, cranberries and spiced pecans. Tossed up in a tangy vinaigrette, this sweet and tart salad is guaranteed to make the sun shine with every bite. More

Apple, Mango & Cranberry Coleslaw

Watermelon Panzanella Salad Recipe

Keep cool with this super easy Watermelon Panzanella Salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey lime dressing.  More

Watermelon Panzanella Salad Recipe

Seven Bean Salad Recipe

While a three bean salads are fine and five bean salads are swell, there`s nothing as spectacularly simple and delicious as this (Lucky) Seven Bean Salad. This quick, easy and healthy salad, a combination of tasty beans tossed in a tangy Lemon Dijon dressing, is guaranteed to become a staple at your table. More

Seven Bean Salad Recipe

Asparagus and Edamame Orzo Salad Recipe

A small pasta gets huge flavor in this delicious, healthy and super simple Asparagus and Edamame Orzo Salad in which tender orzo is combined with crunchy asparagus, protein-packed edamame, intense sun-dried tomatoes, freshly grated parmesan, basil and garlic. More

Asparagus and Edamame Orzo Salad Recipe

Festive Butternut Squash Rice Pilaf

Boring rice can`t possibly compete for attention, and that`s why Lisa created this blaring and bejeweled rice pilaf. A trio of classic fall flavors - sweet roasted butternut squash, crunchy toasted pumpkin seeds, tart dried cranberries - jazz up bland white rice. Fragrant garlic and cumin further gussy things up, to say nothing of the unexpected kick delivered by a smidge of cayenne pepper. Forget politics and religion - everyone is going to be talking about this rousing rice. More

Festive Butternut Squash Rice Pilaf

Grilled Peach Panzanella Salad Recipe

Want to be a real peach? Serve up this fresh and fantastic Grilled Peach Panzanella Salad, a tasty combination of peppery arugula, juicy tomatoes, aromatic basil and crusty bread cubes all tossed in a zesty mustard vinaigrette. More

Grilled Peach Panzanella Salad Recipe

Airy Carrot Souffle with Crunchy Pecan Topping

I apologize for using the scariest word in the culinary dictionary: souffle. When you think of this classic French dish, do you picture yourself whipping egg whites into a frenzy, tip-toeing around and praying the fragile dome stays aloft? Well here`s a new way to picture yourself... cooking carrots, pureeing them with brown sugar, butter, eggs, vanilla and cinnamon and pouring it all into a casserole dish. Then, you get to top it with crunchy, sweet pecans and bake it for 40 minutes. See? The hardest thing about this side dish is deciding whether to serve it for dinner or dessert. Click here to watch as Julie races to get this airy, sweet and easy soufflé into the oven.  More

Airy Carrot Souffle with Crunchy Pecan Topping

Cheesy Mushroom & Asparagus Strata

This breakfast bake of woodsy mushroom, asparagus, thyme and savory Swiss cheese is so delicious and easy, it`ll leave you speechless. Assembled a day in advance and baked off just before guests arrive, the soft, custardy bread, the nutty-flavored, gooey cheese and the earthy vegetables pave the way for an easy-yet-breathtaking brunch. More

Cheesy Mushroom & Asparagus Strata

Butternut Squash with Marshmallow Meringue Topping

"Eat your vegetables" has never sounded better, especially with this dreamy Butternut Squash recipe. The sweet vegetable is roasted, mashed with warm milk, melted butter, brown sugar and cinnamon and then topping with a billowy cloud of marshmallow meringue.  More

Butternut Squash with Marshmallow Meringue Topping

Eggplant and Zucchini Ratatouille Tart Recipe

I give Julia & Jacques (as in, Pepin) their due as French food gurus, however I would be remiss if I didn’t include Lisa in this list of culinary luminaries. One bite of her Eggplant and Zucchini Ratatouille Tart – flaky buttery crust, tender eggplant, zucchini and onion, creamy ricotta cheese, sweet Roma tomatoes – and you’ll be tipping your beret to Chef Lisa.  More

Eggplant and Zucchini Ratatouille Tart Recipe

Sweet Carrot Pudding with Brown Sugar Drizzle

Who doesn`t love dessert, especially when it`s made of vegetables and served as a side dish? If you fall into this camp, you`re going to go wild for this Sweet Carrot Pudding. Not only does the sweetness of the carrots combine with cinnamon and orange flavors, but also the moist pudding is drizzled with a brown sugar sauce. Veggies never tasted so good! More

Sweet Carrot Pudding with Brown Sugar Drizzle

Fresh Corn Pudding Recipe

Want fresh corn but don’t want it stuck in your teeth (really, who can eat a cob gracefully?). What are you waiting for? Get shucking because this fresh corn pudding is shuckin` delicious. More

Fresh Corn Pudding Recipe

Easy Broccoli Souffle Recipe

“The Brady Bunch” taught me a lot – pork chops go with applesauce and freckles can be bleached with lemon juice. But it was Alice tiptoeing as her soufflé baked that really stuck with me. Seems I was duped – loud noises don’t level a soufflé, but repeatedly opening the oven does. So leave the door shut and let this airy, savory soufflé soar. One whiff of the melted cheesy goodness and like Marsha, you too will be saying, “Oh! My nose!” More

Easy Broccoli Souffle Recipe