vegetables

Serve this as a punchy side to summer brisket.

Hearty and cost-effective, this classic lets the slow cooker do all the work. 

What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.

Surprised? We were too! Light and beautifully balanced, the notes of citrus, tarragon, white wine and butter make this side dish stand out.

A big bowl of saucy chili is delicious, but there are never enough vegetables! In addition to the usual goodies, this one is loaded with giant chunks of zucchini and colourful peppers. They're oven-roasted first to bring out their full flavour, then stirred in at the last minute to keep them bright.