This salad was adapted from The New York Times article about Chef Mark Icon and his pizza restaurant, Lucali. Reminiscent of the leftover salad enjoyed with family on Sunday. Iceberg lettuce is sprinkled with marinated tomatoes, celery, red onions and canned olives. A pizza house…

Greek Salad is a family favourite and served throughout the summer and fall when the vegetables are at their peak.

This adapted recipe from Epicurious can be served over rice or Naan and as a side dish with grilled lamb chops. Ghurma is a type of stew with a thick sauce and Aloo; derived from Sanskrit means the root.

As barbecue season approaches, grilled or roasted vegetables shine. The simpler the preparation, the better for the chef and the vegetables! Grilled or roasted peppers become so sweet……like vegetable candy!

This is just about as easy as summer cooking can get, as an appetizer, side dish or vegetarian main. Toss any vegetables you have with olive oil, tuck slabs of Feta amongst them, and let the flavours come together. We love this served right off…

Pickled Red Onions are a breeze to make and taste so good on summer fun foods!  Perfect for any kind of tacos, the longer they “pickle” the more mellow they become. These onions go really well with , at the taco bar or any other…