Green-onion/4 recipes

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.

These gluten-free (can be dairy free and nut free, see Notes) muffins are a great start to the day as they contain no refined sugars and instead provide slow release energy through their relatively high protein content. If you are diabetic, use stevia in place of maple syrup.

Toss vermicelli, cucumber, radishes, lettuce with store-bought or homemade peanut sauce. The dish can be made a few hours or one day ahead. A deliciously refreshing summer dish.

Tradditional kimchi.

Quick and easy yet dressy and good for company. The prosciutto wrapped around the asparagus gets crispy under the broiler and the tomato garlic dressing adds even more flavor.

Squash Soup recipe

Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.

A simple quick and easy rice side dish. A great way to quickly dress up plain rice.

This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

A slow cooker chili that uses wild rice meatballs (store-bought to save time), black beans along with traditional chili seasonings.

My version of a low fat but cheesy vegetable bake for your slow cooker (CrockPot).

A delicious and light soup that we make all the time. It can be served warm, at room temperature or chilled. So it's perfect all year round. If you like chunkier soup, just simply reserve 1 cup or two soup before putting into the blender.