Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

Photo Courtesy Of:  Jon Mountjoy

Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

Photo Courtesy Of:  jules:stonesoup

Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.

Serves 4

Ingredients:

4 egg yolks

2 eggs

4 garlic cloves, crushed

2 teaspoons vegetable oil

100g shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed and sliced thinly

2 tablespoons sweet soy sauce

Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.

Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.

After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.

Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.

Photo Courtesy Of: yajico

Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.

Serves 4

Ingredients:

4 medium sized potatoes

2 tomatoes

4 spring onions

4 tablespoons grated cheddar cheese

1 tablespoon chopped basil

Salt and ground white pepper to taste

Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.

While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.

Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.

Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.

Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.

Photo Courtesy Of: mpich3

Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

Photo Courtesy Of: mdid