Food

This bruschetta is an exciting variation on the traditional tomato variety.

This nutrient-dense quiche is made with phyllo pastry and a different mix of ingredients for a burst of flavour.

A great recipe for using leftover asparagus stems—fresh or frozen.

Beans are an excellent source of iron which is an essential nutrient for brain function. For variety, try using unsweetened apple juice or cider instead of red wine. Garbanzo and green beans also trade places nicely with the red kidney beans and black-eyed peas.

Squash the notion that this autumn vegetable is going to show up only in the proverbial pie with this richly flavoured and nutritionally rich soup.

Refreshingly simple and herbaceous, this recipe makes turkey talk in any season and can be easily translated with a wide range of fall fowl.

A family favourite with deep flavours and a healthy helping of healing honey, this coffee cake is as at home on the Thanksgiving table as it is the morning after.

Use local nuts and seeds to showcase the fruits that are available in the fall or that have been dried and saved from summer. Normally cinnamon and salt would be used to prepare this apple pie, but try substituting a pinch of dried local herbs for added flavour.

Roasted garlic adds a creamy texture and a buttery flavour to this old family favourite. Garlic is excellent for boosting the immune system at this time of year.

A great first course bursting with flavours and easily adjusted for use with various types of fish. Salmon works well, as does the less costly albacore tuna. If you don’t have garlic oil, simply crush a clove of garlic into a cup of canola oil and bring to heat before cooling–voila, garlic oil.

If Dungeness crab is unavailable, other crab meat, including canned, will produce similarly delicious results. Regular mayo with 1 tsp (5 mL) of lemon zest and a zip of lemon juice makes a great lemon mayo in a pinch.

This dish delves into the herb box to deliver a dose of fall freshness that can be enjoyed year-round. Dried herbs deliver the flavour, but halve the quantities for fresh herbs used below.

Zest up the final course with this deliciously simple lemon pudding to cleanse the palate. Feel free to switch up the citrus as you desire.

Never want to scrub a baking dish again? Use wet parchment paper, not to be confused with wax paper. Measure out enough parchment paper, scrunch it up, and run it under cold water. Wring out, line pan, and voila, easy cleanup.

This side dish goes great with a turkey dinner.

2 bunches fresh organic kale, leaves stripped from stems, washed and chopped
1 large cooking onion, peeled and sliced lengthwise
1 clove fresh garlic, finely minced 
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) bread crumbs
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese
1/4 cup (60 mL) heavy cream (optional)
Sea salt and freshly ground pepper, to taste

1/2 cup (125 mL) smooth almond nut butter
1 cup (250 mL) rice syrup
1 tsp (5 mL) vanilla
1/2 cup (125 mL) dried apricots, chopped
1/2 cup (125 mL) raisins
1/2 cup (125 mL) chopped almonds, toasted
1/4 cup (60 mL) each sunflower and sesame seeds, toasted
2 1/2 cups (625 mL) rice crisp cereal
1 1/4 cups (310 mL) rolled oats

Prepping the night before makes this the perfect brunch recipe for Christmas morning. Immune-enhancing oregano may help ward off colds.

Chai is a spicy milk tea originating in India. Combining the health benefits of cloves, cinnamon, ginger, and black tea, it packs an antioxidant wallop.

The orange-flavoured cream is made with thickened yogourt, sometimes called yogourt cheese. Use a probiotic yogourt that does not contain thickeners. The plain yogourt tends to be quite tart; feel free to substitute with a low-fat probiotic French vanilla yogourt and omit the honey.

Wild mushrooms are the best nonanimal source of vitamin D going and some have the added benefit of vitamins B and C as well. They are also a good source of antioxidants such as polyphenols that have been linked with cancer-risk reduction and antiaging.

How sweet it is! With this crumble, the apple is merely the beginning, and the healthy medley of figs, apricots, and walnuts provides both a flavourful accent and a final course boost of good taste.

While oysters are revered as aphrodisiacs, less well known are their health benefits: low in fat and high in protein, B12, and iron, there are many reasons to love this stew.

3 tsp (15 ml) extra-virgin olive oil
2 leeks, cleaned well, cut in half and chopped
3 shallots, thinly sliced
2 garlic cloves, minced
225 g wild mushrooms such as chanterelles, sliced
1/4 cup (60 ml) dry mead
1 bunch silverbeet, stems removed, chopped
Pinch of salt