Pat’s Zucchini Pasta Bake

Pat says:   I'm a bit sloppy with my exact quantities - I tend to look at a recipe and then arrange it as I go along - and substitute some items according to what I have available.  This is like a vegetarian lasagna, but without all the layering - and all the cheese!  It's also very quick … [Read more...]

Diana’s Hummus

This Middle Eastern dip is oh so quick and easy and always welcome as finger food. Make it in advance and refrigerate it. Let it stand for 30 minutes before serving it. You can give it some colour by adding diced roasted red bell pepper, or spice it up with a little chilli paste. Garnish with a … [Read more...]

Diana’s Vegetarian Eggplant Parmesan

This is a healthier recipe for  eggplant, baking instead of frying. Ingredients: Serves 6: 1 - 2 eggplants, peeled, sliced no more than 1/2" thick 1 - 2 beaten eggs (depending on size) 2 1/3  cups and 1 tablespoon - Italian seasoned bread crumbs (buy a packet of croutons and crush with … [Read more...]

Rita’s Mango Coconut Cucumber salad

This recipe serves 2 – 4 This salad is refreshing and versatile – ideal for our hot summer weather! Serve as a side dish or salsa, it pairs beautifully with all types of cuisine.       Ingredients: 1 cucumber peeled, seeded and diced 1/2tsp. minced jalapeno 1T. … [Read more...]