Prep ahead and refrigerate dressing in the Cruet; it will keep well up to one week. Save prep time and buy pre-chopped squash cubes. You can find them in the fresh produce section of most grocery stores. Great make-ahead lunch salad: layer in a mason jar; put greens on top so they don’t wilt; dress just before eating.
Greek olives, crumbled feta and ripe tomato make a colourful, flavourful bruschetta topping. An easy appetizer, ready in minutes.
Cook once and enjoy for up to three days in your fridge. Greek-inspired flavours perfect for lunches, picnics, and days at the beach.
An easy breakfast put together in minutes. Make it up to two days in advance; top with nuts or seeds prior to serving.
Serve hot as a side or chilled as a salad.
Green beans are an excellent source of fibre, folate and potassium. In small amounts, almonds provide valuable monosaturated fats.
Vegetables play a big role in Spanish cooking, and are always served on separate plates. This is a nice colourful, crunchy vegetable side dish.
Bring the freshness of the summer garden to your table with green beans cooked tender-crisp.
