I found this recipe nearly 20 years ago in the Toronto Sun and have made it several times over the years. It makes enough for a family of three, like mine, to enjoy over several weeks, since it doesn't require any processing and keeps well in the fridge. The recipe calls for cider vinegar but I have made it with white vinegar and think it tastes much better that way. Please note: Chilling time is under cooking time.
This is an easy and tasty salad. It is great for picnics or cook-outs. I received this from a friend at my bridal shower. The majority of the cook time is chilling time - the salad needs to chill and marinate for about 3-8 hours before serving. Fresh cracked black pepper works really well in this.
I have made this recipe from BBC Good Food twice and each time I enjoyed it even more. It makes quite a bit but the leftovers reheat really well. The original recipe calls for 1/2 swede. I'm not sure what a swede is but I think it's like a turnip so I substituted one large turnip.
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
This recipe from Anna Olson is so good! I made it for a staff potluck at work and there wasn't a single bite left. The potatoes may need more than an hour to cook so check them at the end of the cooking time to see if they are tender.
This recipe from the Canadian Living website is a very scrumptious way to serve a vegetable is scorned by many. I served it as a side dish with roast lamb and they went over a real treat. This dish reheats well also so it can be made ahead of time.