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1 onion

1 yellow pepper

1 red pepper

1 eggplant

1 zucchini

6 green onions

12 asparagus

12 cherry tomatoes

6 tbsp Maille Balsamic Vinegar of Modena

4 tbsp olive oil

1 tbsp Maille A l'Ancienne (wholegrain) Mustard

1 tbsp fresh oregano, chopped

1 cup goat cheese, cut into small pieces

Salt and black pepper (to taste)

Peel onion and cut into slices. Wash and cut other vegetables into slices or wedges. For marinade, whisk Maille Balsamic Vinegar of Modena, olive oil, Maille A l'Ancienne Mustard and oregano to blend; season with salt and pepper.

Put vegetables in large bowl and add marinade. Set aside for 30 minutes, mixing often. Start barbecue and roast vegetables to desired degree of doneness. Roasted Vegetable and Goat Cheese Salad Recipe

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Classic Spinach Dip

by News Canada

1 pkg (300 g) frozen chopped spinach, thawed

1 can (10 oz/284 g) water chestnuts, drained and chopped

3 green onions, chopped

1 pkg Knorr Vegetable Soup Mix or Knorr Leek Soup Mix

2 cups (500 mL) sour cream

1 cup (250 mL) mayonnaise

1 round pumpernickel loaf

Squeeze excess moisture from spinach. Combine all ingredients excluding bread in a bowl and mix thoroughly. Cover and refrigerate about 2 hours to blend flavours. Spoon mixture into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Can also be served with fresh vegetables.

Recipe alternative: Broccoli Cheddar Dip.

Substitute, 1 pkg (300 g) frozen chopped broccoli for spinach, omit water chestnuts and green onions and a Classic Spinach Dip Recipe

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Spinach Salad with Mango and Papaya

by Richard Massey

This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.

Spinach Salad

Makes 1 salad 4 oz. Spinach – cleaned and stem removed 2 oz. Mango – peeled, seeded and diced into ¾” pieces 2 oz. Papaya – peeled, seeded and diced into ¾” pieces 2 oz. Mandarin oranges ½ oz. Red onion – julienne 2 Tbsp. Slivered almonds – toasted 2 oz. Lime vinaigrette (recipe follows) 1 ea. Lime slices

Combine spinach red onion and lime vinaigrett Spinach Salad with Mango and Papaya Recipe

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Vegetarian Does Not Have To Be "All Or Nothing"

by Melanie Mendelson

Many people contemplate becoming a vegetarian at one point or another. Some consider a meatless diet because they feel sorry for the animals. Others think a vegetarian way of eating will improve their health.

However, out of those well-intentioned people very few actually follow through and change their way of eating. The idea of completely giving up meat forms a big stumbling block for most.

For some reason, when it comes to vegetarian cooking, most people only see the "extremist" approach: either give up meat completely or you might as well include the meat in every meal. This "all or nothing" thinking becomes a mental barrier that keeps a lot of people from eating more vegetarian meals.

How about finding a happy medium? Vegetarian Does Not Have To Be "All Or Nothing" Recipe

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Herbs: Growing Your Own

by Andy Wiley

The first thing you need to do when deciding to create your own Herb Garden is to decide on the size of the plot of land you want to use. This will depend on what herbs and how much you want to grow. Unless you are an experienced gardener or a herb fanatic don’t make your plot too big at first. Remember, you can always add to it later. You can create a raised bed to grow your herbs in and always add more when you decide you need to grow more. Remember to plan out your planting sequence and keep records of what is planted where as well as marking your planting with plastic nametags.

You need to remember that most herbs usually like well-drained soil so start your bed with a good layer of gravel that will help drainage. Place your soil on top of th Herbs: Growing Your Own Recipe

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Best Recipes: Raw Vegetable Smoothie

by Donna Monday

If you enjoy the taste of raw vegetables, then you’ll love this Raw Vegetable Smoothie. The health benefits of raw vegetables are well known and many people enjoy drinking their raw vegetables just as much as eating them.

This Raw Vegetable Smoothie has a wonderful twang to it because of the picante salsa. It’s very flavorful and you will want to make this a regular staple of your raw foods diet.

Raw Vegetable Smoothie 1 - 2 tablespoons fresh lemon juice OR balsamic vinegar 4 tablespoons picante salsa 1 cup raw broccoli 1 raw tomato, quartered 1/2 raw carrot, cut into 1-inch pieces 1 cup raw kale, or any leafy green 1 - 2 cloves raw garlic 1/2 cup raw hulled sunflower seeds 1/2 cup Best Recipes: Raw Vegetable Smoothie Recipe

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