This simple salad requires very little cooking time on the grill, as the vegetables have great flavour and texture.
This salad can easily be made with gluten-free pasta as well. If fresh peas are available, buy two (or more!) bags and freeze the extra for future use. They’re delicious in season and can be added to many recipes. Blue cheese varies in taste intensity by brand; a simple way to tell if it’s really strong is to sniff the package.
Normally served as a bar snack, nachos actually have enough protein and calories to count as a main course. Ensure that all ingredients are lactose-free.
‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.
This is a healthy and filling salad of lentils, peppers and broccoli mixed with a lemon and coriander dressing, topped with dried apricots, goat’s cheese and toasted sunflower seeds.
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
This stir-fry is a quick weeknight meal option
For maximum flavour and moisture, marinate the pork for six to 12 hours. And let cooked meat rest for 10 minutes before cutting it to allow the juices to redistribute. Watching your sodium intake? Look for low-sodium feta, and rinse the olives before adding them to the salad.
This is an easy dish to prepare in a slow cooker ahead of time, or you can have it simmer in a heavy-bottomed pot on the stove. The chickpeas add plenty of fibre, and dried apricots add an exotic twist. If you don’t have couscous on hand to serve with this stew, cook rice or potatoes.
This Asian-inspired pork dish offers up lovely aromas, a little bite (thanks to the chili), and the crunch of fresh vegetables’with the added bonus of being lean.
This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
You can use either fresh or frozen fillets for this recipe. The coconut curry sauce is also great with mussels; prepare it in a heavy-bottomed pot, add mussels, cover and steam until they open.
Sumptuous seafood on skewers with cheerful yellow pepper, baby tomatoes and cubes of bread makes an attractive meal, great for entertaining. A fresh basil and lime mayonnaise completes the dish. Serve with a mixed green or asparagus salad.
Packed with fresh, zesty Thai flavours, these little ground chicken skewers are grilled and served with baby corn, pepper and scallion skewers for a healthy, nutritious meal. Serve with an Asian-style salad for extra vegetables.
These colourful grilled vegetables, topped with a fresh tomato and basil salsa and creamy Camembert cheese, make a wonderful vegetarian main course. Enjoy with toasted ciabatta slices and a green salad.
A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful dish. Brown rice has a wonderful nutty texture and it is more nutritious than white rice.
This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.
A feast of colourful vegetables makes a superb topping for a pizza-style ciabatta. The bread soaks up the aromatic roasting juices so that it is deliciously moist with a crunchy crust. If you want to boost your vegetable intake even more, serve it with a leafy herb salad.
This simple salad has wonderful flavours and colours. The fennel adds a unique flavour that pairs well with the tangy vinaigrette.
This tasty vegetarian noodle salad packs up easily for a healthy lunch.