This tangy and easy to make (especially if you have a mandoline) slaw is more like a condiment than a salad. Serve it alongside a vegetarian muffaletta sandwich...delicious!
4 Tbsp (60 ml) olive oil
3 Tbsp (45 ml) fresh lemon juice
1 Tbsp (15 ml) fresh oregano, minced
Pinch of dried chilli flakes
Salt to taste
2 cups (480 ml) cauliflower, thinly sliced
1/2 red pepper, thinly sliced
2 small green onions, chopped
1/4 cup (60 ml) kalamata olives, halved
Whisk together the oil, juice, oregano, chilli flakes and salt in a medium bowl.
Add the remaining ingredients and toss. Refrigerate.
This delicious cake is a snap to make and I can’t think of a more delightful use of lemons or blueberries. Enjoy a slice of this tartly sweet cake with your afternoon tea. MORE»
I don’t make rarebit very often, but every once in a while I just have to have it…there is something incredibly comforting about thick, cheesy sauce slathered over deeply fried mushrooms and thick slices of toasted French bread. MORE»
Here is another great recipe using marinaded peppers. I used orange ones, but red or yellow would be work also. This main dish salad is easy to make, tastes delicious and screams of summer! MORE»