Food

This savoury salad is a perfect lunch all on its own or as an accompaniment for a show-stopping dinner. Cilantro, a complex, pungent herb with citrus undertones, is the star of this dish, no longer just a garnish. Serve this salad at room temperature or cold—and prepare to discover the versatility of cilantro.

Tomatoes and basil are a match made in heaven. This recipe features this classic combination with a fun twist. Edamame pasta is packed with protein and is the perfect vessel for this simple sauce. Slow roasting the tomatoes gives this sauce a creamy mouthfeel without the cream. This dish is very forgiving, so get creative and use as few or as many tomatoes as you like.

Move over lettuce, there’s a new leafy green in town, and this one is packed with flavour. This salad is loaded with fresh, leafy herbs and crisp, crunchy vegetables. Toss them together with this light vinaigrette to highlight the subtle sweetness and allow the beautiful freshness of these herbs to shine through as the star of this dish.

Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork.

My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.

Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.

Black, pearly lentils serve as a springboard for a highly nutritious salad that seems more sophisticated than its ease of prep would suggest. You want a lot of broccoli in this dish, so if only small heads are available, use two bunches. French green lentils also hold their shape with cooking, so they would be an adequate substitution for black lentils.

Who says meatballs are just for pasta and red sauce? These curry fish balls are an exciting focal point for this salad inspired by traditional Asian flavours. The raw greens and herbs deliver freshness to the salad, while the sweet and nutty-tasting black rice adds a visual pop. If you can’t use black rice, long-grain brown rice can stand in.

The sweet-tart warm blueberry dressing is a wonderful counterpoint to the earthy elements of this simple yet satisfying salad. All the cooked elements of this salad—berry dressing, chicken, and farro—can be prepared ahead of time and then assembled for a quick weeknight meal. If farro is not available, other grains, including spelt berries, sorghum, or quinoa, can be used.

This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. The process of oven-blasting the vegetables serves to intensify their naturally occurring flavours by drawing out excess moisture, leaving behind a new, and improved, concentrated taste. And when caramelized veggies are paired with lacy greens, silky poached egg, and a mustard-forward dressing, you have a salad that wins. For a special finishing touch, garnish egg with a pinch of smoked salt.

This plant-based BLT pasta salad recipe is an exciting twist on the classic sandwich. There’s no actual bacon here, but that’s hardly a missed omission. Packed with smoky tempeh, warm tomato dressing, and creamy avocado, it hits all the flavour and texture pleasure points. It’s a great dish to bring to a potluck as a vegan-friendly main. For a simpler preparation, look for tempeh that is pre-flavoured.

Carrots, whose earthy sweetness is intensified in the oven, are an inspiring and eyesome stand-in for grains in this lively gluten-free version of a classic Lebanese side dish. You can serve the tabbouleh salad on a bed of freekeh or quinoa for a more substantial dish. If za’atar is not available, you may season the carrots with Italian seasoning or herbes de Provence.

Decadent and rich, this picnic-packable bar will satisfy anyone’s sweet tooth. A hearty mixture of oats and nuts is bound together with sweet dates and maple syrup, creating a tasty base that’s topped with a luscious layer of decadent, rich, and dreamy chocolate.

Roasted sweet potatoes and zesty Dijon mustard transform a classic picnic salad concept into a new and fresh menu item for your basket. 

With very little effort, chicken drumsticks are transformed into a fun and flavour-filled tasty treat! Enjoyed hot or cold, these meaty lollipops pack well and are fantastic on their own or will complement just about any side dish.

Each salad component is unique and distinct in flavour—from fennel’s hint of licorice to tart and fruity pear, peppery arugula, and smooth, salty blue cheese—it’s all brought together with a sweet and tangy citrus dressing. Elegant in appearance yet simple to create, this light and fresh salad is great for any occasion or as a perfect side for a winter picnic. Try adding chopped walnuts or pecans for another layer of crunch!

Full flavoured yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavours and cashew creaminess. It’s a plant-based spinoff of an age-old family favourite that is sure to please! 

Sweet apple cider partners perfectly with fragrant chai-inspired flavours for a delicious and warming beverage sure to spice up any winter picnic!

This chocolate mousse recipe is so simple and so delicious that I can almost guarantee it will become your go-to. The chocolate mousse tastes best if you eat it when it’s been refrigerated between 6 and 12 hours. After the 12-hour mark, the mousse becomes heavier and more dense.

This plant-based mousse contains only three ingredients, but it’ll wow both you and your guests. With the rich, sweet dark chocolate, a dash of cayenne pepper (if you desire!) adds just the perfect hum of heat. For added texture, top this smooth and creamy mousse with a crunchy cinnamon churro crumble.

This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple!

Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives.

Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl.