Create a spicy or sweet salsa from your harvested garden vegetables and herbs. Combine different flavors and varieties to create whatever suits your tastes best.

Here is a simple and straight-forward yet highly customizable recipe and instructions for making a variety of vegetable broths including the clear fat-free variety; which so many struggle with, so often. The more concentrated cloudy varieties are also covered.

These are surprisingly simple to make, work as a great side dish, and can be varied according to your likes and dislikes. They are actually reasonably healthy, too – the only fat is the little bit of cheese on top. This recipe is to serve four.

This marinade is very easy and can be made with ingredients you probably have around the house all the time. It can be used on steak, chicken, pork, as well as vegetables like portabellas, and even tofu. It works best when soaked overnight.

Probably the most distinguishing feature of traditional Moroccan cuisine and cooking methods is their unique way of cooking meat in combination with various fruits. This particular Moroccan Apricot Lamb recipe demonstrates the Moroccan style of cooking and the underlying cooking techniques required very well indeed.

Simple and earthy pleasures often make the most satisfying of all meals. This veal chops recipe fits the bill on all counts, simple, quick, little work and great dining. A real winner whenever you just can’t be over bothered or too fussed about cooking and yet want something pleasing and plate licking good to devour.

Delicious!

This recipe is fun and flavorful for the visiting ghosts and goblins. Make it ahead of time and serve hot, warm, or cold.

The richness of the sauce and the tenderness of the tenderloin will be a great accompaniment to fresh vegetables and roasted red potatoes.

Asian fusion meets summer time flare in this spectacular feast for the senses.