Marinated cucumber salad is a great way to use an abundance of fresh vegetables from the garden. It is a quick way to extend their freshness and flavour and to add variety to your meals. | Betty Ann Deobald photo

Deciding what to do with garden veggies can be a real pickle

Are quick refrigerator pickles a pickle or a salad? These quick-made vegetable pickles can be ready to enjoy within a few hours but must be used within two to three weeks. With the tart vinegar saltiness of a pickle, they are stored in the refrigerator, like a marinated salad. They are not canned using a […] Read more

Smashed cucumber salad may become your summer favourite. It’s cool and crisp and either makes a good side dish or can be served on rice 
vermicelli for a main course. | Sarah Galvin photo

Keep summer vegetables at the centre of meals this year

It’s peak of the season at farmers markets and home gardens across the country but what do you do with the armfuls of fresh vegetables? Are you tired of the same old recipes? Want to try something new? I have spent the past couple of weeks testing recipes and looking for new ways to use […] Read more

Place cooked burgers in a flavourful barbecue sauce to keep them hot, juicy and ready to serve to hungry swimmers or fishermen at the cabin. | Betty Ann Deobald photo

Easy meal ideas put more fun into summer at the lake

On the back deck or at the cabin, easy to prepare meals and treats are always welcome. Reader Alice Eagle of Lloydminster was looking for a barbecue sauce that can be put in a crockpot to keep a quantity of barbecued burgers hot and ready to serve. The following recipe is ideal. Bickleigh BBQ Burger […] Read more


Strawberries are a summer taste sensation. | Jodie Mirosovsky photo

Delicious strawberries can be used in a variety of ways

The ultimate summer taste is a bite into a fresh strawberry, so juicy and sweet. Each year we wait for the strawberry season, the thrill of picking fruit right off the vine or from your grocery store or farmers market. The boost of fibre and vitamin C make this berry a powerhouse. Strawberries are so […] Read more

Sour cherries can be found at most U-pick orchards and are worth the time spent to put some away in the freezer. | Sarah Galvin photo

Sour cherries are the best; they may even be a sleep aid

Sour cherries make the best pies. They are a tarter cousin of the British Columbia cherry and they hold up well in recipes calling for a cherry sauce. They have a pleasantly sweet and intense flavour. The breeding of dwarf sour cherries began at the University of Saskatchewan in the 1940s by Les Kerr. Since […] Read more


Roasted potato salad is a marriage of potato salad and baked potatoes. | Jodie Mirosovsky photo

Delicious food is a great way to recognize Father’s Day

As Father’s Day approaches, the old saying, “a way to a man’s heart is through his stomach,” comes to mind. Preparing delicious food is a great way to show appreciation to those special people in your life. Let’s prepare a menu that will warm their hearts and satisfy their stomachs. Roasted potato salad A delicious […] Read more

Pork tenderloin is one of the leanest cuts and is equivalent in fat to skinless chicken breasts. Pork pairs well with berries such as these haskaps. | Sarah Galvin photo

Cooks have many options when preparing pork at home

Here are a few fun facts about pork. It is the world’s most widely consumed meat. So many cultures eat pork, including tacos in Mexico, souvlaki in Greece, salami and porchetta in Italy, jamon Iberico in Spain, satays in Indonesia, tourtiere in Canada and stir-fries in China. Each market hog represents 371 servings of pork. […] Read more

These chilaquiles may not be totally traditional, but they are tasty and easy to make. A cast iron skillet is your best friend when roughing it — perfect for breakfast. | Sarah Galvin photo

Great outdoors not the same without campfire cooking

We are more than ready for relaxing outdoors this summer. Canadians are fortunate to have wide open spaces to safely spend a pandemic summer. With luck, this will be our last pandemic summer for some time. Starry nights, campfires, sleeping out and nature walks are calling. Complement this with nice food and we are happy […] Read more


Jackie Kellington puts two recipes in one dish to give more variety for her field meals. A large noodle acts as a divider in the middle of the pan. | Jackie Kellington photo

Readers share more tips on best ways to cook for a crew

Feeding a hungry crew who are working in the field takes imagination, ingenuity and determination to provide a variety of nutritious meals and snacks. TEAM Resources recently held a contest looking for readers’ ideas on how to keep a crew fed. Here are more of their entries. Erika Altwasser of Yellow Grass, Sask., shared that […] Read more

These “fall off the bone ribs” are cooked individually so the recipe can easily be sized down for serving one or two or increased for a larger group. Ribs could be an option for a send-to-the-field packed lunch. | Betty Ann Deobald photo

Readers suggest recipes for feeding one, two or a crew

Our readers have shared many interesting recipes and helpful ideas for our Cooking for a Crew or One or Two Contest. Thank you for your enthusiastic response. The winner of our cookbook draw was Linda Lusk from Viking, Alta., who shared her seafood lasagna recipe. The basic recipe will feed six to eight but it […] Read more