The beauty of blueberries — both cultivated and wild — is that they can be used in sweet or savoury foods.
“People think of muffins and smoothies, but they can be used in entrees, in salads, in sauces and of course desserts. Even in a barbecue sauce,” says Debbie Etsell, executive director for the British Columbia Blueberry Council.
In “Good and Cheap: Eat Well on $4/Day,” author Leanne Brown has created a strategy guide to help people on a limited income stretch their food dollar.
She includes the cost for each recipe, which is meant as a guideline, as prices vary by city and neighbourhood.
For those who know little about cooking, Brown suggests regular practice helps.
One of our favourite ways to beat the heat at the end of summer is to turn some of the season’s abundant produce into beautiful, delicious frozen fruit slushies. It’s fun and easy to get creative. Not only can you experiment with different fruits and juices, you also can get fancy (or fanciful) with the glasses and bowls (though clear glass is almost mandatory) you serve them in.
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Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!
TORONTO — Winning “MasterChef Junior” was a huge thrill for Logan Guleff. But the 13-year-old is also immensely proud that he’s inspired kids in many countries to cook.
The blond bowtie-wearing cooking sensation won the second season of the U.S. culinary competition series at age 11.
Logan Guleff loves nothing more than proudly serving up something he has cooked.
And he likes to make extra so he can tote leftovers to school the next day.
LONDON, Ont. — If you don’t know someone who’s trying to give away zucchini right now, you probably don’t know anyone who is growing it.
When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.
Here are some recipes to try that feature it as an ingredient.
CHICKEN, CORN AND ZUCCHINI ENCHILADAS
