Here's a new, unique use for all that rhubarb in your garden - simmer, then blend into a smooth, creamy, sweet-tart vinaigrette!
It will keep crisp until you're ready for it, and kids will love shaking their jars when it’s time to dress their salads.
This salad is delicious with any number of ingredients – instead of the corn, try finely chopped cauliflower, diced apple or a handful of chopped dried apricots.
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Hanging around the house all day gives you plenty of time to simmer a pot of real baked beans. These begin with canned beans – what could be easier?
In the middle of the bleak midwinter, mac and cheese is the ultimate comfort food. It's easy to make the real thing!
Got leftovers? Try resurrecting them in a cheesy twice baked potato!
Hardy winter veggies are perfect for roasting – the intense heat of the oven caramelizes their natural sugars, making them irresistibly delicious.
This cheesy gratin makes a nutrient-dense alternative to the usual scalloped potatoes; it’s a delicious use of both squash and sweet potatoes.
Potato salad is a summer classic - this version is dressed up with seasonal berries and fresh mint from the garden.