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Chef Scott Graden of New Scenic Café outside Duluth, Minnesota, pickles beets to use in the winter, but in summer he cooks them up fresh in preparations like this blueberry salad. Ingredients 2 pounds small-to-medium beets ½ cup water 1 tablespoon fennel seeds, toasted 2 tablespoons rice vinegar 1 ½…

While the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook. Source: Taste Your lamb, barra and curry may turn up…

Make our easy vegetable lasagne using just a few ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them Ingredients: 3 red peppers cut into large chunks 2 aubergines cut into ½ cm thick slices 8 tbsp olive oil plus extra for…

Recipe for pancakes without milk and eggs: You will be surprised by what you add to the mass Did you know that you can prepare pancakes without milk and eggs? The preparation is very simple, and the pancakes will still be tasty and soft. Pancakes are always a great choice…

This spinach dip recipe gives the classic appetizer a high-protein twist. In addition to adding plenty of protein, using cottage cheese and feta instead of cream cheese and Cheddar cuts back on saturated fat and calories. Enjoy this easy dip as a side dish, appetizer or snack served with whole-grain…

This easy vegan traybake contains just five ingredients alongside salt, pepper and a good glug of olive oil. It is great served on its own or as a spicy side to roast chicken or baked feta. Each serving provides 363 kcal, 6g protein, 61.5g carbohydrate (of which 29g sugars), 7g…

Get into the habit of eating breakfast with these simple breakfasts designed to whet the appetite of even the most habitual breakfast skipper. Not hungry first thing in the morning? Pushed for time? Trying to lose weight? These calorie-counted treats will tempt you to rediscover the pleasure of breakfast. From…