Zucchini “pasta” with pesto by Enda Love

Zucchini noodles are a delicious way to get an extra serving of veggies. This 'pasta' is perfect while zucchini is in season across Canada. Recipe courtesy of Walmart Live Better. For more summertime recipes or inspiration on how to incorporate fresh produce like zucchini into mealtime, head to . You can find fresh regional…

Pink Cabbage Pakora (balls) by Sharada Kakarla

This is a deep fried item made with Pink Cabbage, and is kids friendly item. I tried this for the first time and my 7 and half year old (and should say is a picky eater!!) requested the same dish and made me prepare this the following weekend!! This can also be tried with the white Cabbage, I just was wanting to experiment this with…

Aztec Couscous by Hilda Fonseca de Gill

Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT

SPRING ROLLS by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SPRING ROLLS

Asparagus and Sprite Melon Salad w/Cambozola and Pancetta by Smokinhotchef

This fruit has origins in Japan and has been successfully cultivated in our own 'backyard' of North Carolina since the early 1990's . When ripe, this fruit is about the size of a grapefruit. The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.…

Yummy Broccoli Ranch Salad by Denise Sherin

There are lots of broccoli salads out there, this is just one I created with my son's favorite ingredients. It's light and fresh and great in the summertime!

Cheesy Chile Eggrolls by Culinary Envy

Cheesy Chile Eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will LOVE!

Spiced Tomato Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spiced Tomato Salad

Nappa Cabbage Salad by Mary Frances Hart

This is a light salad depending how much dressing you use. It gets more like coleslaw if you use more dressing and let it sit. Salad ingredent amounts should be to your liking. I prefer a ratio of 1:3 (vinagar:Oil) but it can be more or less.To make it more of a meal add one or a combination of soy sauce roasted asparagus, blanched…

Mom's No-Fail guacamole by Bria Sinnott

This version of guacamole uses corn for some sweet crunch and black olive for some great saltiness. It is requested at every get-together in our family! Thanks Mom!

Asian Style Chicken Cucumber Cups by Chef Smith

MIXED VEGGIES PROTEIN by armand david burgess

AN EASY FIX STIR FRIED WITH OLIVE OIL VEGGIES WITH SHRIMPS , CHICKEN AND SPAM. BALANCED DISH SERVE WITH OR WITHOUT RICE.

FRUITED COUSCOUS AND EGGPLANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRUITED COUSCOUS AND EGGPLANT

Pico de galo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pico de galo