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Slow Cooker TexMex Style Chicken and Black Bean Chili

a plate of chicken and black bean chili

Makes 9 cups 5 servings Easy to make and an excellent weekend meal. Ingredients: 2 Tbsp canola oil 2 onions, diced 1 lb. chicken thighs, cut into chunks – no thighs? You can use chicken breasts 8 cloves garlic, minced or grated 2 Tbsp + 1 tsp smoked paprika 1 Tbsp chili powder ½ tsp […]

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Asian-Style Edamame and Corn Salad

ue local corn and edamame to make a vegetarian main course salad

Makes: 4 cups (1L) This late summer early fall salad uses local corn and edamame. The Japanese have been eating edamame (pronounced ey-dah-MAH-meh) for over two thousand years.  These delicious, albeit mild tasting, green soy beans can be found at farmers’ markets, the frozen vegetable section or frozen health food section in larger supermarkets or […]

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Eggplant and Chickpea Soup

a bowl of eggplant and chickpea soup

This recipe was inspired by my love of Baba Ganoush, a Middle Eastern eggplant dip, and the fact I had two eggplants in my fridge that were close to being past their Best Before moment. (I find being frugal often leads to inspiration.) Baba Ganoush gets some of its amazing flavours from oven roasting the […]

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