As we approach the dog days of summer, no one wants be sweating over the stove.

Check out this selection of recipes perfect for hot weather and summer time living!

Radish & Kohlrabi Slaw

No cooking required.  

This slaw is simple enough to have the kids prepare while you're working on the main course.  A perfect accompaniment to our Mustard and Ale Sausages from Serben's Organic Farm!


  • 3-4 Radishes
  • 2 Apples
  • 2 Kohlrabi
  • 30 ml olive oil
  • 15 ml lemon juice
  • 1 Sprig Basil
  • Salt & Pepper  
  • Hemp Hearts

Matchstick/Julienne the veggies.  I peel any kohlrabi that have thick skin, the rind can be tough.
Pour oil and vinegar over the veggie mixture, add salt and pepper to taste, toss.
For  a protein kick, shake on hemp hearts.
Before serving, shred the basil with your fingers and sprinkle over the salad.

Radish Kale Slaw

Texas Caviar

This is the perfect hot-weather dip.  Slightly spicy and a little sweet, serve this Lone Star staple with tortilla chips and watch how fast it vanishes!


  • 2 Cans Black-eyed Peas
  • 4 Roma Tomatoes
  • 2 Jalapenos
  • 1 Sweet Onion
  • 1 Bell Pepper
  • 1/4 Cup Fresh Cilantro
  • 6 Tbsp Red Wine Vinegar
  • 6 Tbsp Olive Oil
  • 4 Garlic Cloves
  • 1 Tsp Oregano
  • 1 1/2 Tsp Cumin.


Drain the peas and dice all of the veggies.

Mix with all other ingredients.

Refrigerate 2-4 hours or overnight if you have time.

Serve and enjoy!

  • beans

Ceviche - Vegetarian Style

A twist on the classic Peruvian Dish, this is a refreshing main course.

The exciting flavours of a ceviche marinade work just as well on vegetables as fish.  Using mozzarella instead of seafood, this variation is sure to have your dinner guests asking for seconds!


  • 1/2 red onion
  • 3 limes
  • 1 red pepper
  • 1/2 cup cooked corn 
  • 1 avocado
  • 1/2 chile pepper, or other hot pepper
  • 8 ounces mozzarella cheese
  • 1/4 cup cilantro leaves
  • Salt and pepper to taste
    Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of one lime and leave them to marinate for at least 20 minutes.
      Chop the red pepper and place in a bowl with the corn.
        Finely chop the chili pepper and toss with the vegetables.
          Chop the avocado and mozza into small (1/2 inch) cubes and add to the bowl.
            Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste.

            Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.

            Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.

            Serve immediately.

            You can replace the cheese with shrimp or any fresh fish, simply add another lime's worth of juice and chill until the meat turns opaque - about 20 minutes.