These marinated vegetables are sweet, juicy with just the right amount of tang. It is really versatile - any number of veggies could be added - cauliflower, carrots, cucumber to name a few. This did not make a large amount, so if serving to 4 or more people double or triple the recipe.

It is a nice accompaniment to add alongside steamed vegetables, potatoes, or on top of cooked greens, it is even yummy along side a tuna sandwich!

1/4 cup diced yellow zucchini

1/4 cup chopped fresh yellow beans or green

1/4 cup diced tomatoes

1/4 cup diced green or red pepper

1/8th cup diced torpedo onion or red onion

1 small jalapeno pepper, de-seeded  and diced

2-3 tblsp. finely chopped fresh basil

Vinegar Marinade: 2-3 tblsp. dill pickle juice, 1/2 tsp. sugar, salt to taste - stir well until the sugar and salt dissolves. (add more sugar for a sweeter taste if that is your preference)

Make the Vinegar Marinade first, then set aside.

Prepare all the vegetables and place in a bowl.  Cover with the marinade and marinate 4-6 hours before serving.

 

This is such a great way to use up summer zucchini, and worth every delicious bite. Here, we used our new Ninja Foodi XL Pro Air Fryer Oven.  I did not use the air fry basket for this, instead used the roasting pan on air fry 400 degrees. A total of 12 minutes, was needed to cook these zucchini rounds which gave a flavorful, eldente perfect texture.

INGREDIENTS:

1 large zucchini yellow or green, cut into 1/4 inch rounds

a good drizzle of extra virgin olive oil

fresh cracked pepper

pizza sauce

1 tsp. pizza seasoning blend - I used the season blend for homemade pizza

Parmesan cheese

Asiago cheese

fresh chopped basil

finely diced tomato - seeds removed

Add 1/4 inch slices of zucchini to a bowl with a good drizzle of EVOO, 1/4 cup Parmesan cheese, and pizza season blend (I used this one) and some fresh cracked pepper.

Toss to coat well.  Lay zucchini rounds on the roaster pan, Air Fry on 3rd level of ninja for 4 minutes.  Remove from oven, and to the zucchini rounds add a small spoonful of pizza sauce, fresh basil, asiago cheese, topping with mini diced tomatoes.  Continue to cook for 8 more minutes.  Serve hot as a side to any main dish, or serve as an appetizer.

 

This is a lovely side dish to any main, and easy to put together.  I saw somewhere? if you only use half the dressing to mix in, then add the remainder before serving, it is much better with gluten free pasta - it makes a big difference to the flavor and overall creaminess of the pasta salad.

8 0z. gluten free pasta shells

1/4 cup finely diced red/green pepper

1 celery stalk with leaves, finely diced

1-2 Tblsp. finely diced red onion

handful of finely chopped green onion

Dressing:

2/3 cup plus 3 Tblsp. Mayonnaise

2 Tblsp. plain yogurt

1 big Tblsp. yellow or green sweet relish

1/2 Tblsp. White Balsamic Vinegar

1/2 tsp. Dijon mustard

1/2 tsp. garlic powder, 1/2 tsp. sweet paprika, salt and fresh cracked pepper to taste

Cook pasta per directions.  While cooking make up the dressing in a separate bowl, whisking well , and chop the vegetables.  Add the vegetables to a bowl, drain and rinse the pasta in cold water, then drain well again.

Add in half of the dressing to the pasta and vegetables, add in the chopped green onion and mix well.

Refrigerate.  30 minutes before serving, take out the pasta to come a bit to room temperature.

When ready to serve, add remaining dressing and mix well, add a sprinkling of sweet paprika, and serve alongside any main dish.

We recently had this fabulous marinated bean salad, I brought to a family gathering - I should have doubled the recipe - it is our new favourite and comes together so easily.

I made the dressing the day before, then put the salad together to marinate an hour or two before eating.

2 1/2 cups fresh green beans, cut 1 1/2 inch size, and parboil - 3 minutes, drain and add to ice bath, then drain and place on a clean towel

1 pint fresh cherry/grape tomatoes, halved

big handful of roughly sliced, then big chopped red onion

big handful of fresh basil, chopped

14 oz. can drained, rinsed chick peas

crumbled feta cheese, - goat cheese would work nicely here too

DRESSING: - can easily make the day before

1/4 cup plus 2 Tblsp. Extra Virgin Olive Oil

2 1/2 Tblsp.  fresh squeezed lemon juice

2  1/2 Tblsp. White Balsamic Vinegar

1 tsp. Dijon mustard

salt to taste

1/4 tsp. garlic powder

1/4 tsp. Mrs. Dash Season blend

Once the vegetables are ready to go, add to a bowl with the fresh herbs and drained chick peas

Pour over all of the dressing, mixing well to combine, then sprinkle on a handful or more of crumbled feta cheese.

 

 

This is a lovely side dish to have with any main dish or lunch, especially in summer.  While not a big fan of sweet coleslaw, there is a bit of sugar in this recipe, but it is not overpowering at all, and by all means add more if that is to your taste.  The dressing makes about 3/4 cup, and in this recipe we used 1/4 dressing for the coleslaw, so leftovers can be used again on just about any salad you make.

DRESSING:

1/2  cup Mayonnaise

2 tsp. Dijon mustard

1 tsp. fresh lemon juice

1 Tblsp. White vinegar

1 1/2 tsp. white sugar

1/2 tsp. ground celery seed

1/2 tsp. paprika

fresh cracked pepper

COLESLAW:

1 1/2 cups finely sliced, shredded green cabbage

rounded 1/2 cup finely sliced red cabbage, or a bit more if you prefer

1 small to medium grated carrot

2 green onions, diced

Whisk up all the ingredients listed in the dressing recipe and set aside.

To a bowl, add the green and red cabbages, grated carrot and green onions, tossing with a fork to combine.  Pour in 1/4 cup of the dressing, mixing well.  Refrigerate 1- 2 hours before serving.

 

Curry potato salad offers up a nice change to regular potato salad and goes well with most other main dishes.  These past few years we have been fortunate to buy organic potatoes from a local farm - such a difference in flavor and texture.  If you are able to get organic potatoes this salad will delight.

2  1/2 lbs. potatoes - red or yukon gold preferably

2 large hard boiled eggs

1/2 cup frozen, thawed green peas

1/4 cup diced green onion

1/4 cup finely diced celery

cilantro garnish (optional)

Dressing:

1/2 cup mayonnaise plus 3 Tblsp.

1/4 plain yogurt

2 teaspoons mustard

3 teaspoons Madras Curry Powder

Salt to taste

lemon juice from a 1/4 size lemon wedge

Paprika

Scrub the potato skins, cook whole until tender, drain and allow to completely cool.  Cook the eggs and allow to cool.

Once potatoes are cooked, peel off the skins, and chop to cube size. Place into a medium/large sized bowl

Peel eggs and mash with a fork, then add to the potatoes.  Add the green onions, celery, peas to the potatoes and eggs.

Whisk up the dressing in a separate bowl.

Pour over the potato/eggs and toss/mix to evenly coat.  Check for salt.  Then add a sprinkling of paprika over the top.

 

This is a lovely rice and potato side dish that pairs well with most any main dish.  Here we had it with Air Fryer Tandoori Chicken.

 

3/4 cup basmati rice, well rinsed, set aside in the sieve to dry

3 medium organic Yukon gold potatoes, or 1 1/2 cups, peeled, diced to 1 inch size, rinsed, dry with paper towel

1 small shallot sliced

1/4 tsp. saffron, or a good sized pinch

salt and pepper to taste

1-2 Tblsp. Olive Oil

1 1/2 cups chicken bone broth

minced fresh chives

Heat up a dutch oven with a good drizzle of Olive oil on medium low heat - make sure it comes to temperature at least 5 minutes.

Add the potatoes, season with salt and pepper and saute about 8 minutes, then remove to a bowl.

Add another drizzle of Olive oil to the pan, then the shallots and saute 2 minutes.  Add the saffron and continue to saute 2 minutes.  Add the rice and saute about 4 minutes, then poor in the chicken bone broth stirring well.  Raise the heat to medium high to bring to a good simmer, then lid on lower the heat to minimum, stirring with a fork until it is a light simmer.  Simmer for 18-20 min. lid on, then take off the heat and let sit for 5 minutes.  Fluff rice and potatoes with a fork, sprinkle on the minced chives.

With this recipe, we used a 3 quart slow cooker.  Each slow cooker seems to have it's own unique heat.  In determining the cook time, I would recommend using a 3 quart slow cooker.  This lovely side dish was cooked in 2 hrs. and 15 minutes.  It makes a nice lunch with a salad, or a lovely side dish to any Mexican flavoured main dishes.  Adding sliced avocados, salsa, plain yogurt are nice accompaniments.

2 tblsp. Avocado oil

3/4 cup long grain basmati rice, well rinsed

1 small shallot, diced

1/4 of a green pepper, diced

2/3 cup diced tomato

14 oz can of black beans rinsed well

1-2 tsp. chili powder, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt

1 1/2 cups plus 2 tblsp. warm water

Plug in the slow cooker, and preheat on low.  Heat up a saute pan on low medium heat with the Avocado oil.  Add the vegetables and saute 5 minutes.  Add in the seasonings and rice, and saute for another 3 minutes.  Transfer the rice vegetables to a slow cooker, add in the black beans and pour in the water.  Stir gently lid on and cook on low for 2 hrs. 15 minutes.