Sweet potatoes/180 recipes

Marinated artichoke hearts, fresh baby arugula and sweet cherry tomatoes are a delicious combination in a salad, tossed with a light and tasty balsamic vinaigrette, perfectly balanced sweetness and freshness!

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; you can eat them plain or you can frost them with any kind of creamy frosting, which adds some creaminess and sweetness. Absolutely a great cupcake recipe that everybody loves.

Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.

This easy, moist and delicious zucchini cake (quick-bread) will for sure make you want to keep all the zucchinis you grow in the garden.

Crescent City Red Beans & Rice slow cooker recipe

Freedom Sunflower Oil for deep frying your favourite Boondi-laddoo is light, clear & less absorbing!

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Very good and melt in your mouth recipe that taste so moist and delicious you'll be glad it makes two!!!

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

A hearty vegetable soup that is guaranteed to be gone in minutes!

This hawaiian banana nut bread is moist, banana-y and absolutely divine.

Pan seared scallops served on a bed of fennel puree with a sweet Balsamic drizzle. This recipe was inspired by Masterchef New Zealand contestant Rob and I've modified the ingredients and instructions to match those that are commonly available in North America along with experimentation to make the recipe lower in fats yet every bit as flavorful.

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

A quick, easy and tasty recipe to use up your leftover rice and make a delicious dish that you can serve as a side dish or a simply tasty meal.