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FEATURED RECIPES

Crispy Sweet Potato Patties with Spicy Cilantro Chutney

Vibrant cilantro chutney brings heat and lime tanginess to balance out the delicious earthy flavour of these creamy sweet potato patties. Crisp on the outside and packed full of fibre and antioxidants, hemp hearts and chickpea flour add extra protein to these nutritious and savoury snacks. Delicious served hot with chutney, they’re also a welcomed addition to a green salad or wrap.

Creamy Cashew Masala Chai Latte

Sweetened with a dash of maple syrup or honey, this fragrant and warming hug in a mug is perfect on a cold fall morning―or any time of day. Top with a sprinkle of cinnamon, slip in an extra slice of ginger, or add more black pepper for a spicier chai. This dairy-free aromatic coffee-shop favourite is simple to make and easily customized any way you like it!

Mussel, Bean, and Pumpkin Stew

It’s time to mussel up your holiday meals. The quick-cooking shellfish adds a meaty element to this elegant, yet uncomplicated, stew. Shelling the mussels saves your dinner company from some potentially embarrassing table splatter. The stew really should be served with a good crusty bread.

Crabby Cakes with Seaweed Pesto

Flaky, tender, and creamy, these plant-based crab cakes are the answer to a no-fish main on your holiday table. The seaweed pesto adds an unmistakable taste of the sea. Heart of palm, a vegetable harvested from palm trees, serves as a plant-based stand-in for crab meat with its texture and appearance. You can find it in the canned vegetable aisle of most grocery stores. Wakame can replace dulse for use in the pesto.

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TRENDING RECIPES

Smoked Mackerel Gratin

This hearty dish brings together the best of both potato gratin and seafood casserole. Sustainably sourced smoked Atlantic mackerel, high in heart- and brain-benefitting omega-3s, is paired with a rich creamy sauce, peas, and a mashed potato crust. It’s also a main dish that can be prepared ahead of time and simply reheated in the oven before serving. Swap out the mackerel for fillets of smoked wild salmon, if you prefer.

Pan-Fried Lake Perch with Parsley Sauce and Oven-Crisped Potatoes

Lightly battered, pan-fried perch from the cool Great Lakes is a simple, yet elegant, recipe that showcases the delicate flavour and texture of the fish. It’s made extra special when topped with a vibrant and refreshing herb sauce. You could think of this as a healthier ―and more sophisticated―take on fish and chips. You could also make this recipe with tilapia, pickerel, rockfish, or red snapper.

Salmon en Papillote with Horseradish Butter and Harvest Slaw

Oven steaming a delightful piece of wild-caught salmon in parchment sachets (en papillote is the French term for cooking food in a parchment packet) takes the worry out of serving a dry, overcooked fish dinner. Plus, it’s a simple process that leaves you more time away from the kitchen to mingle with family and friends. Adding a colourful root vegetable slaw and horseradish-infused butter sauce makes the meal worthy of a special occasion and fit for the season.

Cranberry Poached Halibut

Meaty halibut is gently cooked in a port-cranberry poaching sauce, with hazelnuts bringing a slight bitterness to the dish. Cod or haddock can serve as stand-ins for halibut.