Pulp Burgers with DIY Jalapeño Cheese
"My garden always blesses our family with an abundance of veggies so juicing is often the best way to use them up. I freeze pulp, vegetable scraps, and skins so they are handy for making soup stock. After the stock is made, the scraps usually go into the compost. However, after straining the stock one day, I noticed that there was still so much colour and flavour in the pulp, and was convinced it could be used yet again, keeping it out of the compost altogether—zero waste! The pulp can be used in several recipes. Beet pulp pairs best with...
Michelada
"Spice up your next beer by making it into a Michelada—a light beer or lager mixed with tomato juice and...
Meatball Kebabs with Avocado Tzatziki
These Middle Eastern-inspired beef kabobs are a delectable treat. The refreshing avocado tzatziki adds a hint of tang, and it...
Healthy Pepperoni Pizza
Instead of ordering a greasy restaurant pizza, make one yourself and do your heart good. With its abundance of vegetables,...
Slow-Cooked Chicken Cacciatore
An all-time favourite Italian dish made easy in the slow cooker! Dried herbs and fresh garlic give it an aromatic...
